Celebrating Food Culture through Culinary Medicine
Cultural Adaptations for the Mediterranean Diet
About Our Course
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Food is culture, love, sustenance, and can even be medicine. Talking about food and dietary interventions are essential components of treating and managing 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 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 macronutrients.
There are approximately 4 hours of recorded lectures, which participants may view at their own pace.
Each course section has a recipe and a clinical handout available for download.
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