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American College of Culinary Medicine
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CME Module 1 - Introduction to Culinary Medicine
CME Module 2 - Weight Management & Portion Control
CME Module 3 - Fats
CME Module 4 - Food Allergy & Intolerance
CME Module 5 - Protein, Amino Acids, Vegetarian Diets, and Eating Disorders
CME Module 6 - Sodium, Potassium, and Hypertension
CME Module 7 - Carbohydrates
CME Module 8 - The Pediatric Diet
CME Module 9 - Sports Nutrition
CME Module 10 - Cancer Prevention and Nutrition
CME Module 12 - Nutrition in Pregnancy
CME Module 13 - Celiac Disease
CME Module 15 - Food and Neurocognition
CME Module 16 - Anti-Inflammatory Diet
CME Module 17 - IBS IBD GERD
CME Module 20 - Geriatric Diet
CME Module 24 - Polycystic Ovary Syndrome
CME Module 30a - Food Security - SNAP & WIC
CME Module 30c - Food Security - Food Banks & Medically Tailored Meals
CME Module 30e - Food Security - Older Adults
CME Module 33 - Systematic Approaches to Obesity
CDS Module 34 - Dietary Heritage and Health