From Clinic to Kitchen: Applying Culinary Medicine in Practice

After completing this continuing education course the learner should be able to:

1. Define culinary medicine and recognize the different lenses through which this dynamic term can be defined.
2. Understand the role of the Registered Dietitian Nutritionist in delivering culinary medicine programming as part of the interdisciplinary team.
3. Identify the diverse settings in which culinary medicine can be implemented.
4. Apply culinary medicine principles to the prevention and management of chronic diseases.

This course is intended for: RDNs, NDTRs and CDMs

From Clinic to Kitchen: Applying Culinary Medicine in Practice awards 1.25 CPEUs in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program for the Live Webinar.

CDR Activity Number: 191379 Activity Type: Live Webinar 172 (expires January 23, 2029)

OR

From Clinic to Kitchen: Applying Culinary Medicine in Practice awards 1.25 CPEUs in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program for the Enduring (recorded) Webinar. 

CDR Activity Number: 191380 Activity Type: Enduring Activity 741 (expires January 23, 2029)

Suggested Performance Indicators:

• 3.1.3 Tailors messages and communication methods to meet the needs of target audiences.
• 3.3.3 Identifies opportunities for mutually beneficial partnerships with individuals or organizations with shared visions.
• 9.2.2 Keeps abreast of and incorporates current evidence-based practice related to the management of diseases and clinical conditions.
• 13.3.4 Collaborates with community partners to design programs.

Note: Numerous other Performance Indicators may apply.

Certified Dietary Managers: Please see our Professional Approvals page for information on how to self-report your CE hours to the Certifying Board for Dietary Managers.

Aimee Shea, MPH, RDN, CCMS, LD

Aimee is a Nutrition Educator with Mount Carmel Health System in Columbus, OH. She served as an associate professor of nutrition at Mount Carmel College of Nursing for over 10 years, and she currently holds adjunct faculty positions at the University of South Dakota and the University of North Carolina at Chapel Hill. Aimee has taught culinary medicine to internal medicine and family medicine resident physicians and undergraduate and graduate nursing students, thus integrating evidence-based nutrition education with hands-on culinary experiences.

Since 2023, Aimee has collaborated with the Mount Carmel Healthy Living Center to deliver culinary medicine classes to community members. She earned the Certified Culinary Medicine Specialist (CCMS) credential in 2023 and is an active member of the American College of Culinary Medicine (ACCM) Curriculum Committee. Aimee has been a Registered Dietitian Nutritionist since 2006, and she formerly practiced as a Board Certified Oncology Dietitian. She holds a bachelor’s degree in nutritional science from the University of Maryland and a master’s degree in public health nutrition from the University of North Carolina at Chapel Hill.

Disclosures: Aimee Shea certifies that she has no disclosures for this program.