This course is developed from a food is medicine perspective with a focus on practical aspects of what patients face day-to-day when trying to make substantive lifestyle changes. The emphasis is on provider education that seeks to incorporate self-care while counseling and empowering patients to make and sustain healthier food choices through shopping and meal preparation. The Introduction to Culinary Medicine will encourage and promote the personal adoption of culinary medicine so that providers are more likely to prescribe the methods to their patients. Comprehensive knowledge of nutrition and the culinary techniques to prepare food that is consistent with low income to moderate budgets, time constraints, and nutritional ideals related to a high fiber plant based diets will be reviewed. This course has a series of additional resources for the learner: (1) Three instructional videos, (2) Three faculty interview videos, and (3) Nine recipes videos. The instructional videos summarize key points that clinicians can learn about home cooking and reinforce with patients during discussions about home cooking. The faculty interview videos are likely to be most helpful to patients who are thinking about home cooking, but have not started. The recipe videos are helpful to patients starting home cooking and needing clear demonstrations.
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