330. Culinary Medicine: The Dietitian (and Doctor) Are in the Kitchen

This product is free for those who attended FNCE^® 2018.

Interactive teaching kitchens and food-first nutrition education are the future of medicine. In this session, the speakers will explore the burgeoning field of culinary medicine, which strengthens the dietitian/physician/nurse relationship through an interdisciplinary approach that improves patient health outcomes. Attendees will learn about culinary medicine initiatives and groundbreaking research showing improved nutrition education and health outcomes in the clinic happening around the globe.

CPEU: 1.5
CPE Level: 2
Learning Codes: 8010, 4090, 4040

Learning Objectives

• Describe growing culinary medicine initiatives at Tulane University and across the United States.
• Review research initiatives highlighting the impact of hands-on cooking classes on medical professionals’ and community members' dietary habits, attitudes and competencies regarding nutrition.
• Explain how culinary medicine initiatives present a multi-disciplinary approach to nutrition that strengthens the relationship between the health team (physicians, dietitians, nurses, pharmacists) while improving patient health outcomes.

Speaker

• Leah Sarris, RD, LDN
• Kerri Dotson, RDN, CLC

Moderator

• Marie Whelen, MS, RDN, LD