Application of Culinary Medicine to Nutrition Counseling: The Science of Flavor and Flavor Enhancement for Healthful Eating Course

Required Reading!
Application of Culinary Medicine to Nutrition Counseling: The Science of Flavor and Flavor Enhancement for Healthful Eating Course
Course Expires April 24, 2028
Credits: 17.50
Accreditations: CDR, CBDM
Required Reading

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This case-based self study course is a must for nutrition and culinary professionals interested in bridging the gap between culinary and medicine!

The required reading for this course teaches concepts of culinary medicine and guides nutrition professionals in applying those principles to nutrition practice to teach clients a healthy approach to cooking that considers the individual’s preferences, culture, ethnicity and eating patterns.

A case-study based continuing professional education (CPE) exam helps the reader apply the principles they have learned from the required reading to their work setting and career goals.

This course is appropriate for registered dietitian nutritionists (RDNs), nutrition and dietetic technicians, registered (NDTRs) and certified dietary managers (CDMs) that are employed in a variety of settings, including hospitals, long term care settings, education, and private practice.

Course includes hard copy, electronic test and 1 certificate with passing grade.

Already have the book? Under “Product Options” simply choose “CPE Test Only” to purchase the CPE Self-Study Program.

 

After completion of this CPE program, the participants will be able to:

  1. Apply knowledge of the science of taste to meet nutritional needs of a diverse client population.
  2. Employ new practices to combat oral and olfactory problems (limitations) with patients and clients.
  3. Interpret both positive and negative aspects of sodium, sugar and fats in healthful eating.
  4. Demonstrate creative ways to develop flavor in food preparation in an appealing yet healthful manner.

This course is intended for: RDNs, NDTRs and CDMs

Application of Culinary Medicine to Nutrition Counseling: The Science of Flavor and Flavor Enhancement for Healthful Eating Course awards 17.75 CPEUs in accordance with the Commission on Dietetic Registration CPEU Approval.

CDR Activity Number: 188297 Self Study Activity Type: 741 Enduring

CDR Course Level: II

Suggested CDR Performance Indicators:

  • 9.1.2 Integrates knowledge of biological, physical, and social sciences with knowledge of food and nutrition to make decisions related to nutrition care.
  • 9.1.3 Evaluates the chemical nature and composition of food on food quality, acceptability, and compatibility to inform product development, menu planning and food preparation techniques.
  • 9.2.4 Integrates new knowledge of disease states and clinical conditions into practice.
  • 14.2.7 Develops recipes and menus for therapeutic diets in order to achieve nutritional goals and requirements.

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.

 

 

This self-study course includes required reading, a downloadable course document and an online exam with multiple choice, case study based questions. Upon passing the test, the learner can download and print the certificate.

Required Reading for this Course: Culinary Medicine: from Clinic to Kitchen, A Hands-on Guide to Transforming Nutrition Guidelines into Cooking Skills, Maximizing Flavor.

Disclaimer: The text associated with this course is required solely for the course taker to learn the underlying principles that will be applied in taking a case-study based exam. Neither the authors nor the publishers of the text/book have contributed to or endorsed this course.

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This is not only a very timely course, with Culinary Medicine being something nutrition professionals are requesting, the material offered in the required reading is quite detailed and extensive, covering the science required to make an excellent CPE course.
- Application of Principles of Culinary Medicine for Healthful Food Preparation Course
B Burgin Ross, MS, RDN, LDN, FAND

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