Recorded – 2026 Health meets Food: The Culinary Medicine Conference

The 2026 Health meets Food: The Culinary Medicine Conference was be held in New Orleans June 11 through 14, 2026.  You can now purchase the recorded version of the conference.

Recorded conference tuition is $625.00.

Learning Objectives:

1. Demonstrate an understanding of current dietary fat guidance and discuss current controversies about dietary fatty acids.

2. Be facile with the large array of synthetic and natural non-nutritive sweeteners and the research evidence or lack of research evidence that relate to their “generally recognized as safe” status.

3. Demonstrate an understanding of what ultraprocessed foods (UPFs) are and which are most concerning for health.

4. Participants will be able to differentiate between the Recommended Dietary Allowance (RDA) for protein as

a “minimum to prevent deficiency” versus the emerging evidence for optimal intake required to preserve lean body mass during aging, chronic disease, and weight loss.

5. Relate optimal information about dietary protein including amounts, sources, and timing of intake.

6. Evaluate the environmental impact of plant-based versus animal-based protein production by examining metrics such as greenhouse gas emissions, water usage, and land requirements.

7. Identify culturally diverse plant-based protein traditions from global cuisines and apply culinary techniques that honor cultural food practices

8. Demonstrate an understanding of the process and steps to develop culinary medicine programming for clinical care.

9. Review the vital role that culinary medicine kitchens and gardens play as integrated components of healthcare facilities providing whole person care.

10. Describe evidence-informed approaches for implementing culinary medicine programs across dietetics practice settings, including clinical, community, and education environments.

11. Demonstrate an understanding of the various options are for culinary medicine program offerings at a culinary school.