Food Matters for Health Professionals: Continuing Education Course

Food Matters for Health Professionals: Continuing Education Course

Food Matters CE Course is an evidence-based, experiential-learning, applied nutrition, and culinary skills course for health professionals of all disciplines. The course addresses the role of food in specific health conditions and its function in health promotion and disease prevention. The relationship between the source of food and the larger food system to both environmental and human health will be explored, in addition to the importance of understanding the food system’s impact on patients and communities.

Learning methods include hands-on cooking, experiential learning activities, patient education resources, and case-based discussions. The course provides practical application of these food and nutrition principles to self-care and patient care for health professionals in an interprofessional, collaborative environment.

Co-taught by a physician and chef/culinary nutrition educator, Food Matters will cover the role of food, lifestyle, and cooking in preventative health and wellbeing. Learn more about teachers Jenny Breen and Kate Shafto.

Meet your Instructors: Food Matters for Health Professionals

Hear more from instructors Kate and Jenny about the Food Matters for Health Professionals Continuing Education Course.

How do health professionals benefit from Food Matters for Health Professionals?

Why start with salad dressing?

Course Objectives

At the conclusion of this course, learners should be able to:

  • Describe the role food plays in health, disease prevention, self-care, and wellbeing and use hands-on cooking skills to apply this knowledge.
  • Utilize basic concepts of food-based nutrition and food-systems awareness in patient care and population health practices.
  • Demonstrate confidence in implementing food-related self-care practices and mindfulness to support provider wellbeing.

Key Topics

  • Macronutrients (fat, protein, carbohydrate) quality & balance
  • Popular dietary patterns (Mediterranean, Paleo, Vegan/Vegetarian, gluten free, keto, intermittent fasting)
  • Foundational concepts regarding the gut microbiome
  • Culinary techniques
  • Flavor profiles
  • Mindful and sustainable eating
  • Social determinants of health and food justice. 

Course Themes

  1. Describe the role of food and cooking related to chronic diseases, the US food system, and human and environmental health. 
  2. Identify the macronutrients (fat, protein, carbohydrate) in foods, the spectrum of quality, their function in cooking and nutrition physiology as this relates to various disease states and prevention.
  3. Define common dietary patterns (Mediterranean, Paleo, Vegan, Vegetarian, Ketogenic, intermittent fasting and gluten-free), comparing and contrasting the balance of macronutrients; identify how to apply principles of dietary patterns to different cultural flavor profiles and individual patient situations.
  4. Recognize the importance of the gut microbiome and its relationship to food patterns and health. 
  5. Design an example meal plan and patient education for a clinical scenario.  
  6. Demonstrate confidence in food-related self-care practices and mindfulness to aid in promoting provider wellbeing.
  7. Explore the role of food systems, sourcing, sustainability and their relationship to health on a personal, community and environmental level
  8. Integrate a person’s food story and food access/choices into patient care and health policy
  9. Build community and inter-professional relationships through food and experiential learning

For questions regarding this course, please contact the Bakken Center’s community relations office ([email protected], 612-625-8164).