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Continuing Medical Education Module One - Introduction to Culinary Medicine
$ 200.00

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Mediterranean Diet

Introduction to Cooking



This class covers the basics of culinary medicine. Topics include:

1. Present an overview of Mediterranean and DASH diets.
2. Cite the impact findings from the literature these diets can have in the prevention and treatment of diet-related illnesses. 3. Explain strategies needed to translate these culinary principles to patient counseling.
4. Demonstrate kitchen safety and knife handling skills.



Medical Nutrition Objectives:

1. Discuss the research benefits of the Mediterranean and DASH diets.
2. Provide a general description of the focus of each diet.
3. List the 9 diet fundamentals of the Mediterranean diet.
4. Describe the health benefits of each fundamental Mediterranean diet component.
5. Compare and contrast the DASH and Mediterranean diets.
6. Quote research based outcomes used to demonstrate effective diet/health connections.
7. Cite the latest research on diet, exercise and mindfulness and their effect on weight management, disease prevention/treatment and mood (quality of life).
8. Provide examples that relate the impact of diet and exercise to positive or negative health outcomes.
9. Defend the importance of a physician’s role in order to nurture healthy lifestyles and alleviate diet-related illness.
10. Summarize the positive physician impact points on patient lifestyle.
11. Translate evidence based facts to patient-level terms.
12. Educate patients on healthy menu strategies that are easily understood and user friendly.
13. Discuss the social and philosophical impacts on eating habits such as cost, availability, culture, education, location, religion, morality, etc. and the importance of relating to the audience/patient in these terms.
14. Identify appropriate resources that provide demographic information for your population.



Culinary Nutrition Objectives:

1. Identify the “Culinary Nutrition Principles to Healthy Eating.”
2. Justify the importance of relating to your audience in terms of food, not nutrients to make healthier food choices.
3. Identify the 12 principles and incorporate them into discussions during patient counseling.
4. Demonstrate the basic culinary techniques and principles for the purposes of self-use and patient education.
5. Utilize sensory analysis techniques to evaluate the overall flavor, appearance, texture and smell of foods.
6. Identify methods of maintaining organization and safety in the kitchen to avoid cuts, burns and accidents
7. Define basic culinary terms and incorporate them into conversation within the kitchen.
8. Demonstrate ability to read and follow a recipe.
9. Practice knife skills including proper hold, dicing and slicing.
10.Incorporate the basic concepts of healthy recipe conversion techniques and ingredients to make healthy, flavorful meals.
11. Identify quality ingredients and practice proper cooking techniques in preparing healthy, flavorful foods.
12. Utilize sensory analysis techniques to evaluate the overall flavor, appearance, texture and smell of foods.
13. Apply introductory concepts to a recipe.
14. Practice safe kitchen skills.
15. Identify strategies used as healthy alternatives.



Culinary Concepts

Knife Skills

Measuring ingredients

This activity is approved for AMA PRA Category 1 Credit™

Refunds on Continuing Medical Education classes will be made if requested within 30 days of the scheduled class.


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