Health meets Food Curriculum Alignment with
Medical Education Competency Framework

The American College of Culinary Medicine (ACCM) expresses its appreciation for the Department of Health and Human Services (HHS) initiatives aimed at advancing and expanding nutrition education within medical education. The 71 competencies across 10 domains serve as a comprehensive roadmap for academic leaders to effectively incorporate meaningful nutrition education into undergraduate and graduate medical courseware.

A map of HHS competencies aligned with the Health meets Food curriculum is available below, or download the mapping document in PDF format.

Competency # Competency Description Rec. Hours HMF Module Time
1 Nutritional content of foods, macronutrients and micronutrients 3 24 hands-on cooking sessions 3.0 hours hands-on cooking session
Module - Carbohydrates 1.25 hours asynchronous
3.0 hours hands-on cooking session
2 Pathological states affecting nutrient absorption 3 Module 4 – Food Allergy and Intolerance 1.00 hours asynchronous
3.0 hours hands-on cooking session
Module 10b – Cancer Treatment (publishing soon) TBD
Module 13 – Celiac Disease 1.00 hours asynchronous
3.0 hours hands-on cooking session
Module 17 – IBS/IBD/Gerd 1.00 hours asynchronous
3.0 hours hands-on cooking session
Module 19 – Nutrition in HIV and Aids 1.25 hours asynchronous
3.0 hours hands-on cooking session
Module 20 – Older Adult Nutrition 1.50 hours asynchronous
3.0 hours hands-on cooking session
Module 25 – Bariatric Surgery 1.75 hours asynchronous
3.0 hours hands-on cooking sesssion
Module 29 – Parenteral and Enteral Nutrition 1.75 hours asynchronous
3 Identifies nutrient deficiencies, recommends foods/supplements 3 Module 8 – Pediatric Nutrition 1.75 hours asynchronous
3.0 hours hands-on cooking sesssion
Module 12 – Nutrition in Pregnancy 1.00 hours asynchronous
3.0 hours hands-on cooking session
Module 13 – Celiac Disease 1.00 hours asynchronous
3.0 hours hands-on cooking session
Module 15 – Neurocognition 2.00 hours asynchronous
3.0 hours hands-on cooking session
Module 17 – IBS/IBD/Gerd 1.00 hours asynchronous
3.0 hours hands-on cooking session
Module 20 – Older Adult Nutrition 1.50 hours asynchronous
3.0 hours hands-on cooking session
Module 23 - Myths, Fads, Diets & Controversies 1.50 hours asynchronous
3.0 hours hands-on cooking session
Module 25 – Bariatric Surgery 1.75 hours asynchronous
3.0 hours hands-on cooking sesssion
Module 29 – Parenteral and Enteral Nutrition 1.75 hours synchronous
4 Difference between food allergies and intolerance including gluten 1.5 Module 4 - Food Allergies 1.00 hours asynchronous
3.0 hours hands-on cooking session
Module 13 – Celiac Disease 1.00 hours asynchronous
3.0 hours hands-on cooking session
5 Energy and nutrient requirements across lifespan 2.5 Module 2 – Weight Management 1.75 hours asynchronous
3.0 hours hands-on cooking sesssion
Module 8 – Pediatric Nutrition 1.75 hours asynchronous
3.0 hours hands-on cooking sesssion
Module 9 – Sports Nutrition 1.50 hours asynchronous
3.0 hours hands-on cooking session
Module 12 – Nutrition in Pregnancy 1.00 hours asynchronous
3.0 hours hands-on cooking session
Module 20 – Older Adult Nutrition 1.50 hours asynchronous
3.0 hours hands-on cooking session
6 Drug-nutrient interactions 2.5 Modules 1 through 7 foundational knowledge; remaining modules for specific condition or disease specific issues 8.75 hours asynchronous
21.0 hours hands-on cooking session+
7 Nutritional differences: minimally processed vs highly processed foods 2 Modules 1 through 7 foundational knowledge; remaining modules for specific condition or disease specific issues 8.75 hours asynchronous
21.0 hours hands-on cooking session+
8 Interprets nutrition labels and menu labeling 2 All hands-on modules
Module 2 - Weight Management 1.75 hours asynchronous
3.0 hours hands-on cooking sesssion
9 Clinically assisted nutrition (enteral/parenteral) – recommended at the GME level for appropriate specialties only 3 Module 29 - Parental and Enteral Nutrition 1.75 hours asynchronous
10 Functions of essential nutrients 2.5 Module 14 - Micronutrients TBD
11 Principles of healthy balanced diet per national guidelines 2 Modules 1 through 7 foundational knowledge; remaining modules for specific condition or disease specific issues 8.75 hours asynchronous, 21.0 hours hands-on cooking session+
12 Evidence-based guidance on healthy beverage consumption 1.5 Module 7 - Carbohydrates Diabetes 1.25 hours asynchronous
3.0 hours hands-on cooking session
13 Mitochondrial metabolism and energy regulation: understand nutrient-driven ATP synthesis and how overnutrition leads to insulin resistance 4 Module 2 - Weight management 1.75 hours asynchronous
3.0 hours hands-on cooking sesssion
Module 7 - Carbohydrates Diabetes 1.25 hours asynchronous
3.0 hours hands-on cooking session
14 Structural components from food: recognize how dietary amino acids, essential fatty acids, and cholesterol build proteins, membranes, and hormones 2.5 Module 3 - Fats 1.25 hours asynchronous
3.0 hours hands-on cooking session
Module 5 - Protein and Vegetarian Diets 1.00 hours asynchronous
3.0 hours hands-on cooking session
15 Micronutrient cofactors in enzymatic function: master how vitamins and minerals drive reactions and how deficiencies undermine function 4 Module 14 - Micronutrients Vitamins and Minerals TBD
16 Hormonal regulation through food composition: understand how meal composition affects GLP-1, CCK, PYY, leptin, and insulin signaling 3 Module 2 - Weight management 1.75 hours asynchronous
3.0 hours hands-on cooking sesssion
Module 32 - Pharmaceutical Tx of Obesity 1.0 hour asynchronous
Module 33 - Systemic Approaches to Obesity 1.00 hours asynchronous
3.0 hours hands-on cooking session
17 Epigenetic modulation through nutrition: comprehend how methyl donors, phytochemicals, and feeding rhythms influence gene expression 3 Module 10a - Cancer Nutrition: Prevention and Survivorship TBD
18 Microbiome-immune crosstalk: understand fiber fermentation producing butyrate for gut integrity and how ultra-processed diets cause dysbiosis 2.5 Module 15 - Neurocognition - might be a bit of a stretch - look at slides 2-19 and 44-48 (gut-brain axis) 2.00 hours asynchronous
3.0 hours hands-on cooking session
19 Cognitive and behavioral nutrition: apply mindful eating practices that enhance hormonal signaling and reduce reward-driven eating 1.5 Module 21 - Mindfulness and motivational Interviewing 1.25 hours asynchronous
3.0 hours hands-on cooking session
20 Food bioavailability and synergies: knowledge of preparation methods enhancing absorption 1 Module 14 - Micronutrients TDB
Module 10a - Cancer Nutrition: Prevention and Survivorship TBD
21 Chronobiology and circadian nutrition: understand how meal timing affects nutrient absorption, hormonal rhythms, and metabolic efficiency 2 Module 23 - Myths, Fads, Diets, and Controversies 1.50 hours asynchronous
3.0 hours hands-on cooking session

Competency # Competency Description Rec.Hours HmF Module Time
22 Assesses nutritional status by integrating dietary history, clinical measurements (height, weight, BMI, skeletal muscle mass, visceral fat), and laboratory findings 4 All modules with case study component
23 Comprehensive nutrition-focused physical examination 4 Module 7 - Eating Disorders 2 hours asynchronous
Module 10b - Cancer Treatment Nutrition TBD
24 Interprets exam data and biomarkers for malnutrition risk 3
Module 10b - Cancer Treatment Nutrition TBD
Module 19 - Nutrition in HIV and AIDS 1.25 hours asynchronous
3.0 hours hands-on cooking session
Module 20 - Older Adult Nutrition 1.50 hours asynchronous
3.0 hours hands-on cooking session
Module 22 - Eating Disorders 2 hours asynchronous
Module 25 - Bariatric Surgery 1.75 hours asynchronous
3.0 hours hands-on cooking session
25 Personalized metabolic biomarker interpretation: using fasting insulin levels, oral glucose tolerance testing (OGGT), HOMA-IR, TG:HDL ratio, advanced lipid panels, omega-3 index, and vitamin D to guide interventions 4 Module 3 Fats 1.25 hours asynchronous
3.0 hours hands-on cooking session
Module 7 - Carbohydrates, Diabetes 1.25 hours asynchronous
3.0 hours hands-on cooking session
Module 14 - Micronutrients: Vitamins and Minerals TBD
26 Continuous glucose monitoring (CGM) interpretation: analyze CGM data patterns to identify glycemic variability and guide dietary modifications and different use cases for specific populations, including diabetic patients Module 7: Carbohydrates, Diabetes 1.25 hours asynchronous
3.0 hours hands-on cooking session
27 Early warning sign recognition: interpret nutrition-related symptoms (fatigue, bloating, anxiety) and signs (brittle nails, hair thinning) 3 Module 14 Micronutrients: Vitamins and Minerals TBD
28 Network biology disease assessment: evaluate organ symptoms as downstream manifestations of upstream cellular dysfunction 4 Module 6: Sodium, Potassium, Renal Homeostasis 1.25 hours asynchronous
3.0 hours hands-on cooking session
29 Personal biomarker practicum: complete personal lab panels and build self- reflective nutrition plans with iterative testing 1.5 All modules with case study component that integrate labwork

Competency # Competency Description Rec. Hours HmF Modules Hours
30 Integrates evidence-based nutrition information into patient care 2.5 All modules with case studies
31 Uses behavior change models to counsel patients 4 All modules with case study component (Modules 1 through 7 for foundational knowledge and remaining modules for specific condition or disease specific issues)
Module 21 – Mindfulness and Motivational Interviewing 1.25 hours asynchronous
3.0 hours hands-on cooking session
Module 22 - Eating Disorders 2.0 hours asynchronous
32 Guides patients on lifelong dietary patterns for chronic disease 3 Modules 1 through 7 for foundational knowledge and remaining modules for specific condition or disease specific issue 8.75 hours asynchronous, 21.0 hours hands-on cooking session+
Module 21 – Mindfulness and Motivational Interviewing 1.25 hours asynchronous
3.0 hours hands-on cooking session
33 Brief counseling for visceral adiposity/metabolic syndrome 4 Module 2 (slide 5)
Module 7: Carbohydrates, Diabetes 1.25 hours asynchronous
3.0 hours hands-on cooking session
34 Motivational interviewing for nutrition change: apply structured interviewing techniques to enhance autonomy and sustainable behavior change 4 Module 21 – Mindfulness and Motivational Interviewing 1.25 hours asynchronous
3.0 hours hands-on cooking session
Most modules with case studies
35 Food journaling guidance: teach patients to maintain detailed food journals for pattern identification and accountability 3
36 Mindfulness-based eating interventions: implement eating awareness training to improve hormonal signaling 3 Module 21 – Mindfulness and Motivational Interviewing 1.25 hours asynchronous
3.0 hours hands-on cooking session
37 Patient empowerment and dietary autonomy: foster long-term self-efficacy through education, biomarker monitoring, and collaborative goal-setting 3 Module 21 – Mindfulness and Motivational Interviewing 1.25 hours asynchronous
3.0 hours hands-on cooking session
38 Interoceptive awareness training: help patients develop awareness of internal hunger/satiety cues to regulate intake naturally Module 21 – Mindfulness and Motivational Interviewing 1.25 hours asynchronous
3.0 hours hands-on cooking session

Competency # Competency Description Rec. Hours HmF Module Hours
39 Works with other health professionals for multidisciplinary nutrition care 2.5 All modules with a case study component
Modle 22 - Eating Disorders 2.0 hours asynchronous
40 Makes appropriate referrals to support patient health goals 2 Most Modules
41 Health coach and functional nutritionist collaboration: effectively co-manage patients with non-physician experts 2.5 Module 33 - Systemic Approaches to Obesity 1.00 hours asynchronous
3.0 hours hands-on cooking session
Module 27 - Billing and Coding 1.50 hours asynchronous
42 Digital health technology integration: understand and recommend evidence-based wearables and platforms supporting nutrition outcomes 3 Module 21 – Mindfulness and Motivational Interviewing 1.25 hours asynchronous
3.0 hours hands-on cooking session
43 Functional medicine clinic rotations: shadow practitioners implementing food-first interventions and metabolic health approaches 2

Competency # Competency Description Rec. Hours HMF Module Time
44 Screens for food/nutrition needs and patients' ability to obtain sufficient nutrition, makes appropriate referrals 2.5 Module 10b: Cancer Treatment Nutrition TBD
      Module 20: Older Adult Nutrition 1.50 hours asynchronous
3.0 hours hands-on cooking session
      Module 30a - Food Security - Snap & WIC Programs  0.5 asynchronous hour
      Module 30c - Food Security - Food Banks and Medically Tailored Meals  0.5 asynchronous hour
      Module 30e - Food Security - Older Adults 0.5 asynchronous hour
45 Agricultural systems and health outcomes: understand how soil health, monoculture, and pesticides determine food biochemical content 2.5 HmF Conference 2025  
46 Food systems-disease linkage: recognize evidence pathways between agricultural practices and chronic disease 4    
47 Policy advocacy for physicians: understand state and federal nutrition programs and identify opportunities for evidence-based reform 2.5 Module 20: Older Adult Nutrition 1.50 hours asynchronous
3.0 hours hands-on cooking session
      Module 30a - Food Security - Snap & WIC Programs  0.5 asynchronous hour
      Module 30c - Food Security - Food Banks and Medically Tailored Meals  0.5 asynchronous hour
      Module 30e - Food Security - Older Adults 0.5 asynchronous hour
48 Regenerative agriculture as clinical intervention: understand practices restoring soil microbiota and yielding nutrient-dense food 2 HmF Conference 2025  
49 Dietary Guidelines analysis: critically evaluate and translate the 2025 Dietary Guidelines into clinical practice 2    

Competency # Competency Description Rec. Hours HMF Module Time
50 Creates culinary nutrition SMART goals for personal use and patient care 3 Module 21 - Mindfulness and motivational Interviewing 1.25 hours asynchronous
3.0 hours hands-on cooking session
51 Nutrient-preserving cooking techniques: master methods enhancing bioavailability through soaking, sprouting, fermenting 4 Module 10a - Cancer Nutrition: Prevention and Survivorship TBD
Module 14 - Micronutrients: Vitamins and Minerals TBD
52 Personalized meal planning from clinical data: develop meal plans tailored to patient clinical history, biomarkers, and circumstances 4 Module 2 - Weight management 1.75 hours asynchronous
3.0 hours hands-on cooking sesssion
All modules with hands-on cooking sessions 24 hands-on cooking sessions 3.0 each = 72 hours
53 Anti-inflammatory meal preparation: prepare minimally processed, whole-food meals emphasizing nutrient density 3 All modules with hands-on cooking sessions 24 hands-on cooking sessions 3.0 each = 72 hours
54 Teaching kitchen learning laboratory: participate in multidisciplinary nutrition learning through hands-on cooking 2 All modules with hands-on cooking sessions 24 hands-on cooking sessions 3.0 each = 72 hours

Competency # Competency Description Rec. Hours HMF Module Time
55 GLP-1 agonists counseling with diet and lifestyle guidance 2 Module 32 - Pharmaceutical Tx of Obesity 1.0 hour asynchronous
Module 33 - Systemic Approaches to Obesity 1.00 hours asynchronous
3.0 hours hands-on cooking session
Module 2 - Weight Management 1.75 hours asynchronous
3.0 hours hands-on cooking sesssion
56 Responsible use of AI for nutrition advice 2 HmF Conference 2024 Speaker on AI uses in culinary medicine and nutrition
57 Disease-specific nutritional reversal protocols: implement evidence-based dietary strategies as first-line interventions for metabolic syndrome, prediabetes, type 2 diabetes, metabolic dysfunction-associated fatty liver disease, and polycystic ovarian syndrome; identify patients benefiting from low carbohydrate approaches through metabolic biomarkers, insulin resistance indicators, and response patterns. Module 7 - Carbohydrates Diabetes 1.25 hours asynchronous
3.0 hours hands-on cooking session
58 Nutraceutical and anti-inflammatory nutrition interventions: apply evidence-based nutraceuticals (omega-3 fatty acids, plant sterols, fiber, polyphenols) and anti- inflammatory dietary patterns as initial interventions to manage dyslipidemia, reduce systemic inflammation, and treat inflammatory conditions. Module 3 - Fats 1.25 hours asynchronous
3.0 hours hands-on cooking session
Module 7 - Carbohydrates Diabetes 1.25 hours asynchronous
3.0 hours hands-on cooking session
Module 10a - Cancer Nutrition: Prevention and Survivorship TBD
Module 10b – Cancer Treatment (publishing soon) TBD
Module 14 - Micronutrients Vitamins and Minerals TBD
Module 16 - Anti-inflammatory Diet 1.50 hours asynchronous
3.0 hours hands-on cooking session
Module 17 – IBS/IBD/Gerd 1.00 hours asynchronous
3.0 hours hands-on cooking session
59 Medication-nutrition synergy: guide patients combining medications, surgery, CGM, wearables with lifestyle practices 4 Module 21 - Mindfulness and motivational Interviewing 1.25 hours asynchronous
3.0 hours hands-on cooking session
Module 25 – Bariatric Surgery 1.75 hours asynchronous
3.0 hours hands-on cooking sesssion
Module 32 - Pharmaceutical Tx of Obesity 1.0 hour asynchronous
Module 33 - Systemic Approaches to Obesity 1.00 hours asynchronous
3.0 hours hands-on cooking session
60 Prioritize food-based medicine as the primary approach to chronic disease prevention and treatment, integrating both clinical interventions and patient self- management strategies All modules
61 Longitudinal biomarker monitoring: track patient progress through iterative laboratory testing and protocol refinement 2.5

Competency # Competency Description Rec. Hours HMF Module Time
62 Identifies factors affecting personal health and nutrition status 1.5 All modules
63 Modeling patient-centered behaviors: recognize physician self-care behaviors strongly predict patient counseling patterns 2.5 Module 21 - Mindfulness and motivational Interviewing 1.25 hours asynchronous
3.0 hours hands-on cooking session
64 Personal metabolic optimization: apply systems biology principles to own health data to experience clinical protocols 2

Competency # Competency Description Rec. Hours HMF Module Time
65 Recognizes and promotes healthy food environments in healthcare delivery settings 2.5 HmF Conference 2023
CCMP curriculum
66 Nutrient density and soil health: understand relationship between soil microbiota diversity and mineral/nutrient content of foods 2.5 HmF Conference 2025
67 Regenerative agriculture immersion: participate in on-site learning at farms including soil sampling, composting, crop rotation 4
68 Toxicology in the food supply: understand the impacts of potential toxicants in all parts of the food supply chain 4 HmF Conference 2025
69 Food quality determinants: evaluate nutrient density, chemical residue contamination, and additives as clinical impact elements 2 Module 2 - Weight management; other modules also touch on nutrient density 1.75 hours asynchronous
3.0 hours hands-on cooking session
Module 14 - Micronutrients: Vitamins and Minerals (chemical residues slides 92-96) TBD
Module 15 - Neurocognition (slides 16-22) 2.00 hours asynchronous
3.0 hours hands-on cooking session
70 Environmental contaminant case studies: review clinical cases linking food-based exposures to patient outcomes 1.5 HmF Conference 2025 Foodborne Pathogens

Competency # Competency Description Rec. Hours HMF Module Time
Competency # Competency Description Rec. Hours HmF Module Hours
71 Billing for nutrition services, culinary medicine consultations with RDNs 3 Module 27 - Billing and Coding 1.50 hours asynchronous 

In addition to the competencies released by HHS, the expansion of the recommended curriculum hours to at least 40 represents a significant step forward in addressing the prevalent issue of food-related illnesses in America.

The ACCM Health meets Food curriculum, currently utilized by over 60 academic medical centers and medical schools, has consistently provided the only evidence-based, research-proven diet and nutrition curriculum for over a decade. This courseware effectively translates fundamental scientific pre-clinical education (such as physiology, metabolism, and biochemistry) into practical conversations that healthcare professionals can engage in with their patients about the transformative power of food in improving health.

The ACCM Curriculum Committee meticulously reviews, revises, and updates the curriculum, ensuring that the courseware currently meets over 70% of the recommended HHS competencies and 100% of the clinically focused HHS competencies.

The Health meets Food courseware has garnered significant attention through multiple studies published in peer-reviewed literature, demonstrating its superior outcomes compared to standard nutrition education. The Culinary Medicine programming integrates self-directed learning with hands-on cooking classes, team-based learning, and seminar-style case studies, providing a practical and engaging learning experience.

For those interested in becoming an ACCM partner site and utilizing the Health meets Food courseware at your institution, please contact info@culinarymedicine.org.