Application of Principles of Culinary Medicine for Healthful Food Preparation Course

Required Reading!
Application of Principles of Culinary Medicine for Healthful Food Preparation Course
Course Expires April 24, 2028
Credits: 17.75
Accreditations: CDR, CBDM
Required Reading

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Explore the art of transforming nutritional guidelines into a culinary art form with this case-based self study course!

The required reading for this course provides essential culinary skills combined with nutritional science and guides nutrition and culinary professionals in applying those principles to practice. The course teaches and empowers clients to pursue a healthy approach to cooking that considers the individual’s preferences, culture, ethnicity and eating patterns.

The required reading includes these topics and more:

  • practical tips on behavior change
  • nutrition science
  • menu planning
  • sustainability
  • clinical and culinary recommendations for fruits and vegetables
  • protein and grains
  • fats, oils and dairy

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 principles of nutrition and the science of taste to food production to improve health outcomes.
  2. Demonstrate creative ways to develop flavor in food preparation in a healthy manner.
  3. Educate and empower clients to utilize new and creative cooking methods for flavorful, healthful meals.
  4. Promote sustainable changes in food preparation and meal choices.

This course is intended for: RDNs, NDTRs and CDMs

Application of Principles of Culinary Medicine for Healthful Food Preparation Course awards 17.75 CPEUs in accordance with the Commission on Dietetic Registration CPEU Approval.

CDR Activity Number: 188298 Self Study Activity Type: 741 Enduring

CDR Course Level: II

Suggested CDR Performance Indicators:

  • 9.1.3 Evaluates the chemical nature and physical composition of food on food quality, acceptability and compatibility to inform product development, menu planning and food preparation techniques.
  • 9.5.3 Uses a variety of cooking techniques, food preparation methods and production and delivery systems.
  • 13.4.3 Makes recommendations to increase sustainable, resilient, and healthy food and water systems while reducing impact on people, animals and the environment.
  • 14.2.6 Modifies 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, The Essential Foods.

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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