Obesity and unhealthy nutrition are major public health and economic threats and disproportionately high among adults with disabilities. Most clinicians grapple with the challenge of enabling patients to be drivers of their own wellness regimen. Nutrition is a vital part of many rehabilitation conditions such as spinal cord injury, stroke, cancer rehabilitation, brain health, and geriatric rehabilitation. This culinary medicine course offers an introduction into culinary coaching, an evidence-based telemedicine strategy that combines culinary training with health and wellness coaching. Attendees receive the latest updates of the culinary coaching approach and acquire new skills, tools and resources to empower patients to adopt sustainable nutritious home cooking behavior. The economics of healthcare 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.
Define the relationship between home cooking and health; and understand the rationale for the importance of patients’ culinary behaviors
Discuss common barriers to home cooking, and explore alternative cooking skills to help address those barriers
Demonstrate basic patient-centered culinary knowledge and skills; and describe strategies for empowering patients to adopt home cooking
Develop basic culinary confidence and skills, and learn strategies to facilitate cooking for improved personal health
Use culinary resources to improve culinary behaviors of physicians/clinicians and their patients