Zest: The Health meets Food Newsletter - August 2023
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.
Follow us on LinkedIn for up to date info about the Culinary Medicine Specialist Board.
Health meets Food Curriculum Committee
The Curriculum Committee will be restarting its monthly meetings for the 2024 academic year in September.
The committee meets each month over Zoom to collaborate, recommend and approve revisions to the culinary medicine curriculum. This process helps ensure that the modules stay up to date with the most recent evidence-based literature and recommendations.
If you enjoy providing feedback, staying up to date with current recommendations and learning from colleagues around the country in an interdisciplinary setting please consider joining the curriculum committee! The committee is open to students, culinary medicine instructors, and CCMS graduates. Participants of the curriculum committee may also be eligible for CCMS recertification credits. If you are interested in joining the curriculum committee please email Chef Kerri at kdotson@culinarymedicine.org.
The 10th Annual Health meets Food: The Culinary Medicine Conference
The conference will take place June 6 through June 9, 2024.
This year we will be in Washington, DC and held in collaboration with Prince Georges Community College Department of Wellness, Culinary Arts and Hospitality at their amazing facility.
We will look at a reboot of fundamental knowledge on Friday, review the state of the art on Saturday, and on Sunday look at the cutting edge and future of food and nutrition.
THURSDAY
Optional hands-on Health meets Food modules with additional fee.
FRIDAY: REBOOT OF FUNDAMENTAL KNOWLEDGE
Friday programming will focus on the foundational elements of how patients and patrons think about diet and healthy food. We will explore the adaptability of Mediterranean diet and the research behind heritage diets around the world along with the current evidence around popular diets such as intermittent fasting, ketogenic diet and the carbon footprint of our foodways.
SATURDAY: CHALLENGES IN CULINARY MEDICINE
During this year’s culinary skills building sessions we will explore the challenges our vulnerable patients face with cooking great healthy food using a variety of pre-selected ingredients. Teams will create and share recipes with other conference participants in the afternoon sessions.
SUNDAY: LOOKING TO THE HORIZON – FOOD FOR THOUGHT
What does the future hold for our patients and patrons?
View the Agenda | Speaker List | Register Now!
Featured Speaker: Health meets Food: The Culinary Medicine Conference
Dr. Ed McDonald
University of Chicago
Dr. Ed McDonald is a trained chef and board certified physician dedicated to improving the health of individuals and communities through nutrition education. He obtained his undergraduate education at the University of Michigan and his medical education at Northwestern University Feinberg School of Medicine. During medical school, he developed an interest in community health education and subsequently developed program focusing on training local hip-hop and spoken word artists as health educators with funding support from the Albert Schweitzer Fellowship. This program was inspired by his experience of training barbers as health educators at the CNN featured, Project Brotherhood, a clinic focusing on the health of African-American men in Chicago. His experience at Project Brotherhood made him keenly aware of the impact of social determinants of health, but he was most interested in the effects of nutrition on health and disease.
After medical school, he completed an internship and residency in internal medicine at Northwestern. As a resident, Dr. McDonald often shared recipes with his clinic patients at the Jesse Brown VA Medical Center. Witnessing the effects of simple lifestyle interventions on the health of his patients prompted him to seek further training in nutrition. He then completed a fellowship in clinical nutrition at the University of Chicago and culinary training at the prestigious Kendall College School of Culinary Arts. He subsequently completed a fellowship in Gastroenterology at Rush University Medical Center. Dr. McDonald currently is an Assistant Professor in Gastroenterology at the University of Chicago. He is also the Associate Director of Adult Nutrition at the University and an instructor in culinary medicine.
Culinary Medicine Research and News
Culinary Medicine eConsults Pair Nutrition and Medicine: A Feasibility Pilot
EConsults in Culinary Medicine promote the integration of interprofessional nutrition care into existing clinical structures and empower enhanced access to the vital domain of dietary health. EConsults deliver timely answers to clinical questions and create opportunities for further innovation in care delivery as communities, health systems, and payors seek solutions to the growing burden of diet-sensitive diseases.
CHOP Investigators Awarded Paper of the Year by the International Academy of Nutrition Educators
The paper detailing the research, Virtual Teaching Kitchen Classes and Cardiovascular Disease Prevention Counseling Among Medical Trainees, was selected as Paper of the Year by the International Academy of Nutrition Educators. The work builds on over ten years of research by the Cooking for Health Optimization with Patients (CHOP) investigators and represents the perseverance and dedication of a nationwide team of faculty members and health professions students during the very challenging time early in the pandemic.
The CHOP Investigators: Alexander C Razavi, Anna Latoff, Amber Dyer, Jaclyn Lewis Albin, Kristi Artz, Alexandra Babcock, Francesca Cimino, Farzaneh Daghigh, Beth Dollinger, Maya Fiellin, Emily A Johnston, Grace Marie Jones, Robert D Karch, Emily T Keller, Heather Nace, Nimisha K Parekh , Stephanie Nelson Petrosky, Amy Robinson, Jessica Rosen, Eva M Sheridan, Susan W Warner, Jada L Willis, Timothy S Harlan
Physician-Chef-Dietitian Partnerships for Evidence-Based Dietary Approaches to Tackling Chronic Disease: The Case for Culinary Medicine in Teaching Kitchens
Culinary medicine is an evidence-based, interprofessional field of medicine that combines culinary arts, nutrition science, and medical education to prevent and treat diet-related disease. It employs hands-on learning through healthy cooking and is typically taught in a teaching kitchen, either in-person or virtually. It can be dosed either as a patient care intervention or as experiential nutrition education for students, medical trainees, and healthcare professionals. Culinary medicine programs are effective, financially feasible, and well-received. As a result, healthcare systems and medical education programs are increasingly incorporating culinary medicine, teaching kitchens, and interprofessional nutrition education into their patient care and training models.
How Nutrition Education for Doctors Is Evolving
Dr. Jaclyn Albin interviewed in this article for Time Magazine: “Dr. Jaclyn Albin still recalls learning about nutritional biochemistry while she was a student at The George Washington University School of Medicine & Health Sciences. But by the time she graduated in 2009, nutrition’s relevance to disease states and patient care hadn’t been addressed.”
Bringing Culinary Medicine to Yale’s New Teaching Kitchen
In this course for medical students, Defining “Healthy”: Culinary Medicine for Chronic Disease Prevention, co-taught with Max Goldstein, lead dietitian chef, who oversees all operations and curriculum at Yale New Haven Health’s Teaching Kitchen, Wood teaches students to identify the health-promoting components common among evidence-based diets (such as the Mediterranean Diet or USDA’s MyPlate), understand the Standard American Diet and its contribution to the development of diet-related diseases, and use nutritional guidelines to measure the health benefits of everyday foods. During the hands-on class, students cook a health-promoting meal.
Amy Moyer and @uncg.nutrition.department’s #CulinaryMedicine program are hosting…
Amy Moyer and @uncg.nutrition.department‘s #CulinaryMedicine program are hosting a hands on cooking series for faculty and staff. Each week, different meals are made and tasted together with information and resources to take with you.
UAMS Opens 12th Street Community Cafe
…In addition, between 11 a.m. and 1:30 p.m., dieticians from the UAMS Culinary Medicine Program will hold four 15-20-minute demonstrations on preparing healthy meals, eating nutrient-dense foods and using recipes that can help prevent and manage certain chronic illnesses.
Each session, held in the café’s kitchen, is limited to 10 participants, all of whom will receive a free meal box from Well Fed, a mobile nonprofit that takes healthy foods and nutrition education services into the community.
Farmacy prescription produce makes eating healthy easier in Greenbrier County
Dr. Bob Foster with the Robert C. Byrd Clinic said although getting a diagnosis like atherosclerosis or high blood pressure can be scary, you can still turn your health around with changes in your diet and exercise – and that’s exactly what the Farmacy aims to help people do.
“You’re not doomed by just saying, ‘Oh I have diabetes, oh I’m never going to get better, I’m only going to get worse.’ No, you can actually reverse that and many other diseases by making some changes. So this gives them that introduction,” said Dr. Foster.
Elevance welcomes food as medicine director
Kofi Essel, M.D., has been named food as medicine director at Elevance as a part of the payer’s whole health approach to care.
Essel comes to Elevance by way of Children’s National Health System in Washington, D.C., where he spent more than a decade as a practicing pediatrician. Concurrently, he has worked at The George Washington University of School of Medicine and Health Sciences for the last decade. Most recently, he served as the director of the GW Culinary Medicine Program and previously as the director of the Clinical Public Health Summit on Obesity and the Community and the Urban Health Scholarly Concentration.
Upcoming In-Person Culinary Medicine Classes
Schedule yourself for an in-person hands-on continuing medical education program. It is great to be back in person and cooking together! This in-person programming will be held at: Corewell Health Lifestyle Medicine Teaching Kitchen, Downtown Market, 435 Ionia Ave SW, Grand Rapids, MI 49503. There will be no virtual option for these dates.
Monday, September 25th, 2023 – 6:00 PM to 9:00PM (EST) – Cancer Prevention and Nutrition – In-Person Program – Grand Rapids, MI
Thursday, November 16th, 2023 – 6:00 PM to 9:00PM (EST) – Weight Management and Portion Control – In-Person Program – Grand Rapids, MI
Upcoming Virtual Culinary Medicine Classes
You can schedule for virtual hands on cooking modules and receive continuing medical education credit.
Sunday August 13, 2023 at 3:00 PM to 6:30 PM EDT – Module 17 – IBS, IBD, GERD – Virtual Programming via Zoom
Saturday August 12, 2023 at 12:00 PM to 3:30 PM EDT – CME Module 5 – Protein, Amino Acids, Vegetarian Diets, and Eating Disorders – Virtual Programming via Zoom
Friday September 8, 2023 at 4:00 PM to 7:30 PM EDT – Module 3 – Fats – Virtual Programming via Zoom Fats
Saturday September 9, 2023 at 12:00 PM to 3:30 PM EDT – Module 8 – Pediatric Diet- Virtual Programming via Zoom The Pediatric Diet: A Family Approach to Healthy Children
Saturday October 14, 2023 at 12:00 PM to 3:30 PM EDT – Module 1 – Introduction to Culinary Medicine – Virtual Programming via Zoom
Sunday October 15, 2023 at 3:00 PM to 6:30 PM EDT – Module 2 – Weight Management and Portion Control – Virtual Programming via Zoom
Friday, November 10th, 2023 – 4:00 PM to 7:30 PM (EST) – Celiac Disease – Virtual Programming via Zoom
Saturday November 11, 2023 at 12:00 PM to 3:30 PM EDT – Module 6 – Sodium, Potassium, and Renal Homeostasis- Virtual Programming via Zoom
Free Food Security Continuing Medical Education Online
The Health meets Food team offers free continuing medical education programming focused on food security issues:
1. Food Security in Older Adults
2. SNAP and WIC
3. Food Banks and Medically Tailored Meals
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.
Health meets Food: Culinary Medicine in Foodservice Roundtable Recording Available
If you missed the Culinary Medicine in Foodservice Roundtable in September 2022, 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
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.
View the program’s hybrid curriculum and steps towards certification.
