Culinary Medicine Roundtable – Nourishing Patients on GLP-1 Medications: A Culinary Medicine Framework for Patient Care

Friday, May 15, 2026, 1:00 PM – 3:00 PM Eastern time.

What should patients eat—and how—while on GLP-1 medications?

Join us for a timely and practical roundtable that shifts the conversation from portion control to nutritional quality. As GLP-1 medications transform care for obesity and type 2 diabetes, patients face profound appetite suppression, early satiety, nausea, and food preference changes that make it difficult to meet protein, fiber, and micronutrient needs. Without intentional guidance, they may default to ultra-processed foods, lose lean muscle mass, or develop problematic eating patterns.

This session brings together a physician assistant, nurse practitioner, and registered dietitian-chef—all working directly with GLP-1 patients—to share evidence-based, food-first strategies grounded in culinary medicine.

Panelists will explore:

• Clinical frameworks for assessing nutrition habits and setting realistic goals
• Prioritizing nutrient density in small volumes and managing GI side effects through food
• Mediterranean diet and kitchen-building systems for sustainable success
• Recognizing and addressing disordered eating patterns that may emerge during therapy
• Integrating teaching kitchens and hands-on culinary support into patient care
• Real-world case studies including GLP-1 for weight loss and managing binge eating disorder alongside therapy

Through clinical presentations, moderated discussion, and interactive Q&A, you’ll gain actionable tools to help patients not just lose weight but nourish their bodies, preserve muscle, and build sustainable, healthy relationships with food.

Moderated by: Alicia Tucker, MD, FAAP, ABOM

Panelists:
Ben Campos, PA-C, CCMS
Dana Burns, DNP, FNP-BC, BC-ADM, CCMS, FNAP
Stephen Menyhart, RD, LDN, SNS

Designed for healthcare professionals, culinary professionals, and culinary medicine educators.

2.0 CE hours available for physicians, physician assistants, nurse practitioners, registered dietitians, nurses, pharmacists, and other healthcare professionals