Zest. It says a lot about what the folks who are involved with Culinary Medicine are about. People connected with the Culinary Medicine movement have just that: a zest for life, learning, and teaching.
Zest evokes the excitement and passion that is happening at the intersection of where health meets food.
Save the date for Health meets Food: The Culinary Medicine Conference
The Culinary Medicine Specialist Board is pleased to announce the 9th annual Health meets Food: The Culinary Medicine Conference.
The conference will take place June 8 through June 11, 2023.
The conference will be held in Orlando Florida in collaboration with the University of Central Florida Rosen College of Hospitality Management. There will also be an online streaming option using a virtual conference platform that will allow for a conference experience including lectures, expert panels, culinary skills-building programming and small group interactions with your colleagues.
Friday June 9, 2023 – Building a Culinary Medicine Program at Your Site and Food Allergy and Intolerance
Friday programming will focus on updates on food allergies and intolerances with lectures focusing on the state of the art and culinary experiences covering egg allergy, Celiac disease, and non-nutritive sweeteners. Presentations on building Culinary Medicine programming will be featured.
Saturday June 10, 2023 – Patients and Patrons: Heritage Cooking for Health
This year’s focus on Patients and Patrons: Heritage Cooking for Health will include reviews of the Hispanic and Latino, African and Asian cuisines and the challenges of specific patient populations. Culinary experiences include cultural explorations of African, Caribbean, South American, and Asian cuisines.
Sunday June 11, 2023
Foodservice in healthcare is a critical element of our patients’ wellbeing and this year’s Sunday programming will build on the themes of practice transformation with respect to the best practices of how food is delivered to our patients.
Health meets Food: Culinary Medicine in Foodservice Roundtable Recording Now Available
If you missed the Culinary Medicine in Foodservice Roundtable last month, you can now view the recording online.
The free roundtable covers the intersection of food and health through presentations and conversations with leaders across the culinary world, hospital foodservice, advocacy, government, social sciences and education.
Daniel Boulud – Dinex Group
Chef Bruno Tison – Northwell Health
Gary Cohen – Healthcare Without Harm
Dr. Warner Absenger – Grand Rapids Community College
Kate Mackenzie, MS, RD – NYC Mayor’s Office of Food Policy
Marie Molde, RD – Datassential
Chef Cary Neff – Conscious Cuisine
More Information Register Now to Unlock Recording
Curriculum Committee News
The Health meets Food Curriculum Committee meetings are held the second Thursday of each month at 5:00 PM Eastern time. All partner sites are invited to join the Zoom meeting and information about how to join can be found in your Instructor Resources.
The goal for the remainder of this academic year is to revise Module 2, Module 4, Module 6, and Module 7. We will be creating a new module that covers essential nutrients, vitamins, and minerals.
If you don’t have time to join the meeting, we are happy to have any suggestions that you have for revision and updating the courseware. The committee is currently working on Module 2. Please send any updated research articles or other information that you feel should be included to Kerri Dotson at kdotson@culinarymedicine.org.
Monthly Zest Food Lovers Questionnaire
If you would like to be featured in the Monthly Zest Food Lovers Questionnaire, fill out this form. This year’s entries will be voted on by readers and the best entry will receive free tuition to the 2023 Health meets Food: The Culinary Medicine Conference.
David Segal, MD – Parkview Health
I am a pediatric endocrinologist who manages both children and adults with diabetes.
I am passionate about scalable health care solutions that are focused on going back to basics, healthy nutrition, using fewer and more focused medication interventions and long term risk reduction. I work in an innovation hub and in a hospital based practice.
What is your favorite ingredient?
Garbanzo beans
What is your least favorite ingredient?
Fennel
What turns you on creatively?
Solving unseen problems.
What turns you off?
Role play.
What culinary flavor or aroma do you love?
Curries of any kind.
What culinary flavor or aroma do you hate?
Microwave popcorn.
What profession other than your own would you like to attempt?
Butcher.
What profession would you not like to do?
Night watchman.
Julia Child invites you to a pot luck dinner with James Beard and Aguste Escoffier. What dish would you take?
Culinary Medicine Research and News
The Last Word: UTSW’s Dr. Jaclyn Albin on How Culinary Medicine May Cure What Ails You
From obesity to cardiovascular disease, we live in an era of unprecedented diet-related health problems. But Dr. Albin, who leads the Culinary Medicine program at UT Southwestern, and her team are trying to cook up a solution by reviewing programs at medical schools across the U.S.
New Cooking Class at UAMS Helps Parkinson’s Patients Learn to Manage Tremors in the Kitchen
the Movement Disorders Clinic at the University of Arkansas for Medical Sciences (UAMS) is offering free group cooking classes for Parkinson’s patients in the Culinary Medicine Kitchen on the ground floor of the UAMS Donald W. Reynolds Institute on Aging. The kitchen opened last fall to teach and train employees and students how to prepare healthy meals.
City of Columbia addresses lack of access to fresh produce
FoodShare SC also has a culinary medicine program based on nutrition science that teaches USC medical students about the evidence-based benefits of food, alongside medication. Good quality food can help prevent and treat chronic diseases such as diabetes as well as restore overall well-being, Rahemtullah said.
New Seva Teaching Kitchen Fund Expands GW’s Culinary Medicine Program
Determined to help future physicians learn how to help their patients and themselves, Kakar launched culinary medicine education at SMHS in 2017. She rented teaching kitchen space and taught the “Health meets Food” courseware with physicians, professional chefs and dietitians teaching medical students and residents the knowledge and skills they need to empower patients (and themselves) to make healthy food and cooking choices. Recently, Kakar and her husband, Sonny, made a major philanthropic investment establishing the Seva Culinary Medicine Teaching Kitchen Fund to create the Seva Teaching Kitchen, a new learning space for GW.
Learn how to make Butternut Squash Hummus with Spectrum Health Culinary Medicine
Elizabeth Suvedi, culinary medicine manager at Spectrum Health, shares some healthy fall favorite recipes to try at home like this recipe for Butternut Squash Hummus.
Upcoming Culinary Medicine Events
Continuing Medical Education In Person
Schedule yourself for an in-person hands-on continuing medical education program. It is great to be back in person and cooking together and programming will be offered at University of Tennessee in Knoxville and Spectrum Health in Grand Rapids.
Saturday, November 12th, 2022 – 1:00 PM to 4:00 PM (EST) – Celiac Disease – In-Person Program – Washington, DC
Saturday, November 12th, 2022 – 9:00AM to 12:00PM (EST) – Introduction to Culinary Medicine – In-Person Program – Washington, DC
Sunday, November 13th, 2022 – 1:00 PM to 4:00 PM (EST) – Protein and Vegetarian Diets – In-Person Program – Washington, DC
Sunday, November 13th, 2022 – 9:00AM to 12:00PM (EST) – Food and Neurocognition – In-Person Program – Washington, DC
This in-person programming will be held at: Seva Teaching Kitchen at George Washington University 1810 K St NW Washington, DC 20006.
Continuing Medical Education via Zoom
The Health meets Food team have been offering online hands-on cooking classes for CME credit since May 2020. Participants will use Zoom to gather, collaborate, cook together, and discuss case studies. Each module will follow the workflow of in-person programming and will take about 3 1/2 hours to complete.
Friday October 14, 2022 at 4:00 PM to 7:30 PM EDT- CME Module 05 – Protein, Amino Acids, Vegetarian Diets, and Eating Disorders – Virtual Programming via Zoom
Saturday October 15, 2022 at 12:00 PM to 3:30 PM EDT – Module 16 – Anti-Inflammatory Diet – Virtual Programming via Zoom
Friday January 20, 2023 at 4:00 PM to 7:30 PM EDT – Module 17 – IBS, IBD, GERD – Virtual Programming via Zoom
Saturday January 21, 2023 at 12:00 PM to 3:30 PM EDT – Module 1 – Introduction to Culinary Medicine – Virtual Programming via Zoom
Saturday February 11, 2023 at 12:00 PM to 3:30 PM EDT – Module 6 – Sodium, Potassium, and Renal Homeostasis- Virtual Programming via Zoom
Sunday February 12, 2023 at 3:00 PM to 6:30 PM EDT – Module 8 – Pediatric Diet- Virtual Programming via Zoom
Friday March 10, 2023 at 4:00 PM to 7:30 PM EDT – Module 3 – Fats – Virtual Programming via Zoom
Saturday March 11, 2023 at 12:00 PM to 3:30 PM EDT – Module 2 – Weight Management and Portion Control – Virtual Programming via Zoom
Free Food Security Continuing Medical Education
Continuing Medical Education Online
The Health meets Food team offers free continuing medical education programming focused on food security issues.
Last month we added a third module covering food banks and medically tailored meal programs.
The first two modules are also available and can be accessed free online. One module covers food security in older adults, and the second covers the SNAP and WIC programs. This is a significant issue for many in our society and the courseware covers background as well as actionable information for healthcare professionals.
All three of these modules are also available for use by partner-sites using the Health meets Food courseware for healthcare professional students.
Register for Free CME
The Certified Culinary Medicine Specialist (CCMS) Program
The Certified Culinary Medicine Specialist (CCMS) designation identifies clinicians who have a unique foundation for incorporating healthy eating into patients’ diets: comprehensive knowledge of nutrition and the culinary techniques to prepare food that is consistent with real-world budgets, time constraints, and nutritional ideals. Physicians, Physicians Assistants, Pharmacists, Registered Dietitians and Nurse Practitioners are eligible for certification.
The hybrid 60-credit curriculum includes a distinctive combination of online nutrition education courses, live conferences, and in-person attendance at hands-on teaching kitchen modules.By completing the program, clinicians will enhance their confidence and quality of care by learning how to:
- Integrate nutritional counseling to supplement pharmacological treatment
- Educate patients about weight loss and weight management
- Develop practical examination-room dialogues that inspire behavioral change
- Implement new strategies in even the busiest primary care offices
Apply for the CCMS Program Now!
Culinary Medicine Programming for Chefs and Foodservice Professionals
The Advisory Board and the Health meets Food team is excited to announce pioneering Culinary Medicine programming for chefs and foodservice professionals. The programming launches today as a 20 module series and the courseware will be available for culinary schools as well as a certification program.
Chefs and foodservice professionals are perfectly positioned to play a central role in changing the way Americans eat. However, many chefs and foodservice professionals feel their nutrition education and ability to communicate practical, effective guidance to consumers as well as their skill to produce food that is healthy and delicious is lacking.
The Certified Culinary Medicine Professional (CCMP) program provides foodservice professional at any level with a unique combination of nutritional knowledge and improved healthy culinary skills so that they can effectively incorporate healthy options into menus to help consumers.
Through certification, foodservice professionals will enhance their knowledge, confidence, and skills by learning how to:
- Evaluate and apply the most rigorous current research to menu and recipe development.
- Enhance the quality of meals prepared.
- Improve the diet quality especially targeting diet-related chronic diseases
Featuring a hybrid 45-credit curriculum comprised of online education, live conference learning, and hands-on teaching kitchen modules, the CCMP program is designed for those passionate about integrating science-based nutrition research into their culinary skillset and will equip candidates with the nutritional knowledge and culinary skills to optimize health.
Certification for Foodservice Professionals
View the program’s hybrid curriculum and steps towards certification.
