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This webinar was presented live on April 20, 2023.
Culinary medicine is a new evidence-based field in medicine that blends the art of food and cooking with the science of medicine. It is traditionally taught to medical students and clinical professionals who will then impart this knowledge about healthy cooking to improve the dietary habits of their patients. Culinary medicine can also be taught directly to individuals who do not know what to eat to manage their chronic condition nutritionally. Culinary medicine empowers people with chronic conditions to care for themselves by preparing and eating high quality foods that help prevent and treat disease and restore wellness.
CPE Level: 2
Performance Indicators: 8.5.2, 9.2.3, 9.5.3
- Define culinary medicine and describe why it is needed.
- Evaluate and apply culinary medicine to menu and recipe development in foodservice operations.
- Discuss strategies to implement culinary medicine in clinical practice.
Shannon Galyean, PhD, RDN, LD
Shannon Galyean Is an Assistant Professor in the Department of Nutritional Sciences at Texas Tech University. She is also a clinical RDN at Texas Tech University as part of the Nutrition and Metabolic Health Initiative. Shannon holds a PhD in Nutritional Sciences from Texas Tech University.