online

Online

The class discuss the clinical case and the recipes they’ve made

online

Reading

The class discuss the clinical case and the recipes they’ve made

online

Cooking

The class discuss the clinical case and the recipes they’ve made

online

Discussion

The class discuss the clinical case and the recipes they’ve made

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What is Culinary Medicine?

Culinary Medicine helps to change the lives of your patients, by optimising their nutrition through cooking. The UK is officially the most obese country in Western Europe with a prevalence of 27%. We know that obesity is primary driver of hypertension, heart disease, cancer and Type 2 diabetes, much of which could be avoided through Culinary Medicine

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Why Culinary Medicine?

This new knowledge empowers the profession to elevate the conversation they are able to have with as their patients. Teaching practitioners how to cook will have knock on effects on consultations This new skillset enables people, to cook healthy food from scratch.

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How does it work?

When you find an event date that suits you, register for that date and you will be given access to the online components for the module. Each Culinary Medicine Module consists of 4 parts

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1

Online Learning

Online

The first part of the course involves online learning before the culinary session workshop. After signing up for the module, the participants watch video presentations which introduce the concepts of culinary medicine and the module subject. There are also links to Guidelines (NICE NHS BDA) and the course is reflective of the UK population.

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2

Reading

Online

In preparation for the cooking class, participants are required to read the relevant clinical papers answer some questions and review the guidelines. Participants are also introduced to a clinical case history that frames the discussion during the workshop

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3

Cooking

at the culinary school (on the module date you signed up for)

The cooking class is held at the culinary school and guided by a trained chef, nutritionist or dietician and a doctor who lead the discussion about the clinical case. Students are Introduced to the kitchen, taught basic knife skills and guided through recipe creation.

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4

Discussion

at the culinary school

Once all recipes have been made, the class sit together and have a family meal. Each dish is discussed and the clinical case is reviewed. The discussion is led by the Chef, Doctor & Nutritionist running the module.

Online time - 3hours per module
Hands on Cooking time - 3 hours per module

Modules and Key learning Points

Modules available in the UK and Key learning Points

Module 1 Introduction to Culinary medicine

  • A basic introduction into the concept of Culinary Medicine and application in the prevention and treatment of diet-related illnesses.
  • Comprehend the basics of the Mediterranean diet, with a focus on the 9 fundamentals, utilising authoritative data to show proven health benefits
  • Identify evidence-based research on the implications of consuming the Mediterranean diet.
  • Understand the importance of practitioners playing a role to nurture healthy lifestyles and alleviate diet-related illness.
  • Explore social and philosophical impacts on eating habits such as cost, availability, and education
  • Practice basic culinary techniques and principles, including knife skills and culinary terms. Read and prepare recipes, focusing on proper measuring techniques and tools for minimising error.
  • Practice kitchen organisation techniques to optimise time and efficiency in kitchen.

Module 2 Weight Management Portion Control Breakfast

  • Explore the role of calories consumed versus calories expended in weight maintenance. Review common diets and the impact on weight loss and maintenance.
  • Articulate the importance of meal times and effects on satiety and weight management. Recognise the role of portion control
  • Explore and understand the components of meal planning.
  • Demonstrate methods to save time and money when meal planning.
  • Review the components of a healthy pantry and explore uses of pantry items. Illustrate methods to read and utilise nutrition labels to determine nutritional content

Module 3: Fats

  • Review lipid structure and biochemistry.
  • Re-examine fat balance as part of the Mediterranean Diet.
  • Summarise the biochemical pathways and absorption of cholesterol. Understand controversies surrounding dietary fat and cholesterol research.
  • Review legumes as a component of the Mediterranean Diet.
  • Explore sources of fats in food.
  • Discuss the functions of fats in food preparation and eating experience.
  • Practice methods to reduce poor quality fats in cooking.
  • Distinguish types of fats for use in different cooking applications.
  • Compare leanness of fats in different foods, with an emphasis on choice of cooking methods.
  • Examine the use of grains, legumes, nuts, fruits, and vegetables to add textural appeal and fibre in food.
  • Examine properties of cooking oils, with a focus on oxidation, smoke points, and applications.
  • Illustrate building a balanced lunch

Module 5: Protein and Vegetarian Diets

  • Illustrate the structure and digestion of amino acids.
  • Discuss the physiological role of protein in the body, being able to articulate its uses and functions, with a focus on the 9 essential amino acids.
  • Class will discuss the potential health effects of consuming a vegetarian diet, including reduced risk of certain diseases and potential deficiencies
  • Define and explore the symptoms and consequences of anorexia nervosa and bulimia.
  • Explain guidelines for buying and cooking fresh seafood, meat, and poultry. Introduce standards of proper cooking temperatures of animal protein Compare the nutritional content of proteins in the market.
  • Discuss complete, incomplete, and complementary protein sources.

Future modules to include:

  • Renal function
  • Paediatric Diets Congestive Heart Failure Diets for PCOS
  • Food and Neurocognition

Publications in support of Culinary Medicine

The UK is officially the most obese county in Western Europe with a prevalence of 27%. This has an affect on other conditions such as hypertension, heart disease and cancer. 10% of the adult population have diabetes of which over 90% of cases are Type 2.

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How to get involved?

Check the events sections below and see if a course is available in your area and whether you can make the date.

If not, register your interest on the mailing list to be the first to find out when the next dates are available for the modules.

For more information check the Facebook Group or Twitter
(links) and one of the team will endeavour to get back to you

Events

Register your interest here

register for the event