Harvard Culinary Health Education Fundamentals (CHEF) Coaching—The Basics 2020

Most clinicians grapple with the challenge of enabling patients to be drivers of their own wellness regimen. Nutrition is a vital part of Lifestyle Medicine, which not only prevents disease, but is integral to the treatment, management (and reversal) of many noncommunicable chronic diseases (NCDs) such as type-2 diabetes, hypertension, cardiovascular disease, stroke, many cancers including breast and colon, as well as depression, anxiety, osteoarthritis, and sexual health issues. This culinary medicine course offers a deep dive into culinary coaching, an evidence-based telemedicine strategy that combines culinary training with health and wellness coaching to improve nutrition. Attendees receive the latest updates of the culinary coaching approach and acquire new skills, tools, and resources to empower patients to adopt sustainable and nutritious home-cooking behaviors. The economics of health care reform increasingly pressure clinicians to promote healthy nutrition. This course provides education and experience that will keep clinicians at the forefront of this critical global trend, leading by example to improve and increase healthy eating for patients and themselves.

LEARNING OBJECTIVES

Upon completion of this activity, participants will be able to:

TARGET AUDIENCE

This course is targeted to Specialty and Primary Care Physicians, Pharmacists, Physician Assistants, Psychologists, Nurses, Nurse Practitioners, Health and Wellness Coaches, Dietitians Physical Therapists, Social Workers, Exercise Physiologists, Occupational Therapists, Residents, Fellows, and Personal Trainers.

Topics: 

Module 1: Introduction to Culinary Coaching P1
Module 2: Introduction to Culinary Coaching P2
Module 3: Culinary Medicine P1
Module 4: Culinary Medicine P2
Module 5: Why Doesn’t my Patient Cook? P1
Module 6: Why Doesn’t my Patient Cook? P2
Module 7: Why Doesn’t my Patient Cook? P3
Module 8: Culinary Tools to Mitigate Cardiometabolic Risk Factors P1
Module 9: Culinary Tools to Mitigate Cardiometabolic Risk Factors P2
Module 10: Cooking with Limited Time or Limited Budget P1
Module 11: Cooking with Limited Time or Limited Budget P2
Module 12: Getting Patients Into the Kitchen P1
Module 13: Getting Patients Into the Kitchen P2
Module 14: In-Office Culinary Education Tools and Delivery Strategies P1
Module 15: In-Office Culinary Education Tools and Delivery Strategies P2
Module 16: Mastering Culinary Coaching P1
Module 17: Mastering Culinary Coaching P2

Course Opens: May 11, 2020

Course Closes: May 11, 2023