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Professional Culinary Medicine Course
COURSE INTRODUCTION
Welcome to Culinary Medicine
Introduction to Culinary Medicine (4:13)
What is Culinary Medicine?
The Components of Culinary Medicine (2:43)
Quiz 1
Section summary
Culinary Medicine Handbook
Course Assessments
MODULE 1: WHOLE FOOD PLANT-BASED DIET
Predominantly Whole Food Plant-based Diet (3:18)
Lessons from the Centenarians (6:06)
Is Plant-based Diet Safe?
Food Sources (2:39)
Reflective Journal - Whole Food Plant-based Diet
Quiz 2
Module 1: Task 1
Section summary
MODULE 2 - THE NUTRIENTS
Proteins (6:47)
Fats
Carbohydrates
Micronutrients
The Fiber
Reflective Journal - Macronutrients and Micronutrients
Quiz 3
Section summary
MODULE 3 - THE DIET FLIPS
Diet Flips
Module 3: Task 1
Plant-based replacements
Module 3: Task 2
Dietary Patterns
Diet Misconceptions
Reflective Journal - Diet Flips, Replacements, and Dietary Patterns
Section summary
MODULE 4 - CULINARY SKILLS PART 1
Setting Up The Kitchen
Healthy Shopping
Kitchen Tools and Equipment (4:22)
Module 4: Task 1
Cooking Vegetables (6:30)
Basic Cooking Method - Steaming (5:40)
Module 4: Task 2
Basic Cooking Method - Submersion Cooking (1:52)
Module 4: Task 3
Section summary
MODULE 5 - CULINARY SKILLS PART 2
Basic Cooking Method - Dry Heat Cooking (2:57)
Module 5: Task 1
Pan tossing (3:07)
Module 5: Task 2
Roasting
MODULE 6: COOKING SESSION
Cooking Session 1
Cooking Session 2
ADVANCED MODULES
Introduction
Lifestyle REDO Program (6:04)
Course Assessment Completion
MODULE 7 - CULINARY MEDICINE COACHING
Starting a Lifestyle Change (73:27)
Problem Solving as a Coach
Task 1
5-Step Coaching Model
Reflective Journal - Culinary Medicine Coaching
Section summary
MODULE 8: NUTRITION-RELATED DISEASES I
Managing Heart Disease - I
Managing Heart Disease - II
Module 8: Task 1
Quiz 7
Reflective Journal - Heart Disease
Cooking Session 3 - Heart Disease
Managing Diabetes Mellitus - I
Managing Diabetes Mellitus - II
Managing Diabetes Mellitus - III
Module 8: Task 2
Quiz 8
Reflective Journal - Diabetes Mellitus
Cooking Session 4 - Diabetes Mellitus
Managing Overweight and Obesity - I
Managing Overweight and Obesity - II
Module 8: Task 3
Quiz 9
Reflective Journal - Overweight and Obesity
Cooking Session 5 - Overweight & Obesity
COURSE REQUISITE SUBMISSIONS
MODULE 9: NUTRITION-RELATED DISEASES II
Cancer Recovery
Quiz 10
Reflective Journal - Cancer Recovery
Module 9: Task 1
Cooking Session 6 - Cancer Recovery
Kidney Disease Trend
Quiz 11
Reflective Journal - Kidney Disease
Module 9: Task 2
Cooking Session 7 - Kidney Disease
Fatty Liver and Gallbladder Disease
Quiz 12
Reflective Journal - Fatty Liver and Gallbladder Disease
Module 9: Task 3
Cooking Session 8 - Fatty Liver and Gallbladder Disease
COURSE REQUISITE SUBMISSIONS
MODULE 10 - NUTRITION-RELATED DISEASES III
Hypertension and Stroke (38:56)
Quiz 13
Reflective Journal - Hypertension and Stroke
Module 10: Task 1
Cooking Session 9 - Hypertension & Stroke
Allergy & Hypersensitivity
Quiz 14
Reflective Journal - Allergy & Hypersensitivity
Module 10: Task 2
Cooking Session 10 - Allergy & Hypersensitivity
The Young People, Women, and Elderly
Quiz 15
Module 10: Task 3
Reflective Journal - The Young, Children, and Elderly
Cooking Session 11 - The Young, Children, and Elderly
MODULE 11 - FAD AND DETOX DIETS
Detox and Fad Diets
Reflective Journal - Detox and Fad Diets
Quiz 16
Case Study
MODULE 12 - PLANNING AND TRANSITIONING
Goal Setting
The Coaching Cycle
Case Study
Cooking Session 11 - The Young, Children, and Elderly
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