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Culinary Medicine Workshop

Pre-Conference Event
*Runs concurrently with Building an Obesity Treatment Plan: Advanced Cases
**Has an attendance cap of 70 people. As of 9/6/2023 - the Culinary Medicine Workshop is SOLD OUT.

San Antonio, TX

Date: October 25-26, 2023
Accreditation: 12.5 CME/CE and 12.5 Medical Knowledge MOC Points (ABIM)
Level: Intermediate
Schedule:
Wednesday October 25 - 12:00 PM to 6:00 PM CST
Thursday, October 26 - 8:00 AM to 5:00 PM CST

Culinary medicine provides a unique opportunity to combine education and practical application of healthy dietary patterns. Participants will learn the components of teaching kitchens and the field of culinary medicine—including the various types of models used, populations served, and interprofessional team members involved. The attendees will get to participate in hand-on cooking demonstrations and cooking challenges. Participants will receive several recommended resources to learn more about integrating teaching kitchens into clinical practice. This is a hands-on workshop to inspire the integration of culinary medicine into clinical obesity medicine practice. Workshop is facilitated by an interprofessional collaboration of culinary medicine experts.

The Culinary Medicine Workshop is SOLD OUT for Overcoming Obesity 2023. Consider attending the pre-conference course, Building an Obesity Treatment Plan, instead.

 

Schedule on Wednesday, October 25

All times displayed in Central Time (CST)

12:00 to 1:00 PM - Introduction to Culinary Medicine

Description

Culinary medicine provides a unique opportunity to combine education and practical application of healthy dietary patterns. Participants will learn the components of teaching kitchens and the field of culinary medicine—including the various types of models used, populations served, and interprofessional team members involved. Participants will receive several recommended resources to learn more about integrating teaching kitchens into clinical practice.

Learning Objectives:
  1. Discuss overall learning objectives for the culinary medicine workshop.
  2. Apply three models of teaching kitchens that can be used to teach patients, health professional trainees, and/or other audiences.
  3. Identify three resources to learn and implement teaching kitchen operations in clinical practice settings.


1:00 to 2:30 PM - Hands-On Cooking Experience

Description

This experiential cooking activity will introduce participants to an example of a reproducible culinary medicine class. This session will review food safety, class set-up, and best practices for cooking classes without access to a built-in kitchen or extensive equipment. Small working groups of 4–6 people will prepare at least one recipe for a healthy snack (e.g., hummus, tzatziki, and tabbouleh, with cut vegetables and whole grain pita).

Learning Objectives:
  1. Describe materials and equipment needed for a pop-up culinary medicine class
  2. Utilize safe knife skills through a variety of techniques for vegetables and other healthy ingredients
  3. Enhance flavor through various herbs, spices, and cooking techniques
  4. Apply nutrition recommendations to the preparation of healthy snacks


2:30 to 2:45 PM - Break



2:45 to 3:45 PM - Integrating Culinary Medicine into Obesity Medicine

Description

This panel discussion introduces a framework for integrating culinary medicine into clinical care and examples of novel real-world applications. Three speakers will present their culinary medicine programs including the origin story, patient population served, demographics, program modality, and setting. Additional topics include: intervention type (shared medical appointments, group visits, counseling, etc.); team members and their critical functions; key partners; and primary funding sources.

Learning Objectives:
  1. Determine a framework for systematically planning, implementing, and evaluating food as medicine programs
  2. Assess potential members of an interdisciplinary culinary medicine team within the clinical practice of obesity medicine
  3. Identify four methods and billing strategies for culinary medicine programs, including shared medical appointments, group visits, individualized billable coaching, and e-consults
  4. Utilize three tactics to implement culinary medicine into clinical practice


3:45 to 5:00 PM - Small Group Breakouts

Description

Participants will work with instructors in small groups for facilitated breakout discussions focused on specific topics of interest. The list of topics will be finalized based on the list of registrants and a pre-workshop survey to assess topics of interest, cooking experience and food allergies, if possible. Several preliminary ideas for topics based on instructors’ expertise include best practices for shared medical appointments, medical student training, virtual culinary medicine, dietitian-led group visits, food Rx, data collection and evaluation, and community partnerships. Instructors will provide a brief introduction to the topic, pose several pre-prepared questions to participants, and include time for Q&A.

Learning Objectives:
  1. Describe innovations in culinary medicine that can be integrated into obesity medicine to improve quality of care and patient outcomes
  2. Articulate three motivating factors in the participant’s healthcare institution that can facilitate implementation of culinary medicine for patients with obesity

Schedule on Thursday, October 26

All times displayed in Central Time (CST)

8:00 to 9:00 AM - Best Nutrition Practices for Obesity Medicine

Description

Instructors will present an overview of the current evidence base for nutrition interventions for patients with obesity, including standard medical nutrition therapy, current research to promote healthy weight loss, and aligning nutrition with other therapies and procedures for obesity. The session will include presentations on evidence for the benefits of cooking instruction and interdisciplinary care to address obesity, followed by preliminary examples of programs utilizing teaching kitchens to focus on patient-centered obesity care and evidence to date on this specific type of intervention.

Learning Objectives:
  1. Describe the role of nutrition-focused interventions in improving health for patients with obesity
  2. Identify three food-focused interventions that are currently being implemented and evaluated in healthcare settings across the US for patients with obesity
  3. Describe at least one recent case study of a hospital or clinic incorporating culinary education into obesity medicine


9:00 to 10:00 AM - The Impacts of Social Determinants of Health on Eating Patterns

Description

Patients experiencing nutrition insecurity are at higher risk of nutrition-related chronic diseases specifically associated with excess intake of carbohydrates, fat, and overall calories, such as obesity, type 2 diabetes, and hypertension. This session will focus on the impact of nutrition insecurity and related SDOH on chronic disease management and review the "Hunger-Obesity Paradox”: high intake of low-cost, calorie-dense foods and cyclical food restriction leads to a dysregulated metabolic response. Instructors will leverage guiding principles of patient-centered care and demonstrate how to use behavior change techniques (e.g., motivational interviewing) as well as components of culinary medicine to adapt nutrition resources to meet patient needs and advocate on their behalf toward the goal of advancing health equity.

Learning Objectives:
  1. Identify key barriers to dietary behavior change affected by social determinants of health and how culinary medicine may help to address them
  2. Describe the cycle of food insecurity and chronic disease
  3. Recognize the Hunger-Obesity Paradox and its impact on nutrition and health
  4. Utilize guiding principles of patient-centered care to promote healthy behavior change
  5. Reference at least one culinary medicine component that can be adapted to meet the social needs of patients
  6. Explain efforts to promote health equity through teaching kitchens


10:00 to 10:15 AM - Break



10:15 AM to 12:45 PM - Hands-On Cooking Challenge

Description

This extended, experiential 4-hour session will consist of breakout groups to develop and cook a dish in accordance with a challenge presented to attendees based on their target patient population(s). After instructors introduce the challenge and review the available equipment and ingredients, participants will be divided into small groups and collaborate to complete the challenge. Each group will report out to all participants about what they made and why. Immediately following this time, groups will be able to vote on which team best responded to the challenge based on pre-established criteria.

Learning Objectives:
  1. Demonstrate safe knife skills by chopping fresh vegetables and other healthy ingredients
  2. Be able to adapt one recipe to consider patients’ medical needs, preferences, access, and/or budget
  3. Enhance food flavor through various herbs, spices, and cooking techniques
  4. Identify three key barriers to dietary behavior change and how culinary medicine may help address them
  5. Utilize critical takeaways after participating in a hands-on, culinary medicine class


12:45 to 1:30 PM - Lunch Break


1:30 to 2:15 PM - Hands-On Cooking: Report Out and Vote



2:15 to 3:15 PM - Presenting on the Value of Culinary Medicine

Description

This interactive lecture will review strategies for presenting culinary medicine and communicating the value proposition to administrators and other decision-makers. Participants will work through the Strength, Weakness, Opportunities, and Threats (SWOT) analysis method for culinary programs and apply this analysis to their current or aspired culinary medicine program. Participants will develop an “elevator pitch” and review strategies for creating strong and concise messaging.

Learning Objectives:
  1. Describe two strategies to identify the value proposition of a culinary medicine program
  2. Complete a SWOT analysis of the participant’s current practice setting
  3. Create a two-sentence pitch that can be used to communicate the value of culinary medicine for key stakeholders



3:15 to 3:30 PM - Break



3:30 to 4:30 PM - Facilitated Small Group Breakouts

Description

Participants will be randomly divided into multiple facilitated groups to reflect and discuss how they plan to implement key learnings into clinical practice. Participants will engage in a goal-setting activity to help inform practical next steps through creation of Specific, Measurable, Achievable, Relevant, and Time-Bound (SMART) goals. instructors will encourage active and thoughtful feedback. The session will end with a post-workshop survey and Q&A session.

Learning Objectives:
  1. Demonstrate how to set SMART goals to facilitate changes in patients’ health behaviors
  2. Identify at least three best practices for conducting post-class surveys with participants
  3. Articulate constructive feedback with instructors to optimize impact of workshop


4:30 to 5:00 PM - Q&A Session

Description

Address questions from attendees after attending the culinary workshop.



5:00 to 6:30 PM - Exhibit Hall Reception