Celebrating Food Culture through Culinary Medicine

Cultural Adaptations for the Mediterranean Diet

About Our Course

Register for this course

Food is culture, love, sustenance, and can even be medicine. Talking about food and dietary interventions are essential components of the treatment and management of chronic diseases. Culinary Medicine is an emerging field that translates nutrition science into the real food experience. Clinicians can incorporate culinary medicine into their practice to better meet the nutritional needs of their patients and enhance lasting behavior changes. 

This pilot course sets out to evaluate the interest in learning about culinary medicine and assess different modalities. This course looks at the nutrition considerations for medicine by offering three different cooking classes with accompanying nutritional biochemistry lectures that explore the Mediterranean Diet, apply key concepts to other cuisine types, and give the participant a basic understanding of the biochemistry of key macronutrients. 


This course consists of approximately 4 hours of recorded lectures which participants may view at their own pace. There is one, 6-question quiz at the end of the course; an 80% or higher score is required to pass the course and claim course credit.

Each section of the course has a recipe and a clinical handout that is available for download. 

While we plan to offer CME, CPE, and CEU credits for this course, CPE and CEU accreditation will still be pending on the May 6, 2022 opening date. 


$100 Physicians

$80 Other health professions

$60 Fellows

$40 Students

$50 Any registrant (aside from a student) who has registered for our 2022 Obesity: Etiology, Prevention, and Treatment course. Course discount code will be available through the 2022 Obesity Course.


Course Introduction: Celebrating Culture Through Food Based Eating Patterns, Olivia Weinstein, MS, RDN, LDN

Section 1: Proteins

  • Protein Biochemistry, R. Ariel Igal, MD, PhD
  • Cooking Demo: Indian Dal, Olivia Weinstein, MS, RDN, LDN

Section 2: Fats/Lipids

  • Fat Biochemistry, R. Ariel Igal, MD, PhD
  • Cooking Demo: West African Peanut Stew, Olivia Weinstein, MS, RDN, LDN

Section 3: Carbohydrates

  • Carbohydrate Biochemistry, R. Ariel Igal, MD, PhD
  • Cooking Demo: Chinese Fried Rice with Riced Cauliflower, Olivia Weinstein, MS, RDN, LDN


Register for this course through the Columbia CME course catalog.