Culinary Medicine

Culinary Medicine is an evidence-based field of medicine that blends the art of cooking with the science of medicine. This course includes the preparation of plant-based recipes and demonstrations of simple cooking techniques. Learners will help patients reach good personal medical decisions about accessing and eating high-quality meals that help prevent and treat disease and restore well-being. 

Target Audience

Family Physicians, General Internists, Hospitalists, Physician Assistants, Residents and Medical Students.

Learning Objectives

  • Explain the evidence-based research on the nutritional benefits of a plant-based diet.
  • List the fundamental components of a plant-based diet and describe their health benefits.
  • Demonstrate healthy menu items and how they can be easily prepared. 
  • Recognize and explain the social and philosophical impact of eating habits as they relate to cost, availability, culture, education, location, religion and morality. 
  • Examine the important role clinicians have to recommend healthy lifestyle choices to their patient population in order to reduce diet-related illnesses.
Additional information
Bibliography: 
  • McKay DL, Chen CO, Saltzman E, Blumberg JB. Hibiscus sabdariffa L. tea (tisane) lowers blood pressure in prehypertensive and mildly hypertensive adults. The Journal of Nutrition. 2010;140(2):298-303.
  • Hooper, L. V. (2011). You AhR (aryl hydrocarbon receptor) what you eat: linking diet and immunity. Cell, 147(3), 489-491.
  • La Puma, J. (2016). What is culinary medicine and what does it do? Population health management, 19(1), 1-3.

Available Topics

Primary Care Online Series (Multiple Modules)

The primary care practitioner has the important responsibility to diagnose and manage patients with every category of ailment, injury and disease. This online series will provide practical, evidence-based strategies to strengthen healthcare competencies in multiple specialties. Specialists will e
Course summary
Available credit: 
  • 1.25 AMA PRA Category 1 Credit™
  • 1.00 Nurse Practitioners
  • 1.25 General certificate of attendance
Course opens: 
11/01/2018
Course expires: 
11/01/2020

Natalie Castro, M.S., R.D., LDN
Chief Wellness Dietitian
Baptist Health South Florida 
Miami, Florida

Rod Knight
Executive Chef
West Kendall Baptist Hospital
Miami, Florida

Natalie Castro, M.S., R.D., LDN, has indicated that neither she nor her spouse/partner has relevant financial relationships with commercial interest companies, and she will include off-label or unapproved product usage in her presentation or discussion.

Rod Knight has indicated that neither he nor his spouse/partner has relevant financial relationships with commercial interest companies, and he will not include off-label or unapproved product usage in his presentation or discussion.

Non-faculty contributors and others involved in the planning, development and editing/review of the content have no relevant financial relationships to disclose.

Disclosure Policy and Disclaimer

Baptist Health South Florida is accredited by the Accreditation Council for Continuing Medical Education (ACCME) to provide continuing medical education for physicians. Baptist Health has been re-surveyed by the ACCME and awarded Commendation for 6 years as a provider of CME for physicians.
              
Baptist Health South Florida designates this enduring material for a maximum of 1.25 AMA PRA Category 1 Credits™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.

Available Credit

  • 1.25 AMA PRA Category 1 Credit™
  • 1.00 Nurse Practitioners
  • 1.25 General certificate of attendance

Accreditation Period

Course opens: 
11/01/2018
Course expires: 
11/01/2020
Please login or register to take this course.

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