Food Matters for Health Professionals: Continuing Education Course
As a healthcare provider, are you prepared to answer questions in your practice such as:
- What are whole grains?
- What are the differences between vegan, vegetarian, and paleo diets?
- How do carbohydrates and fats affect weight gain/loss?
- What is the role of the gut microbiome in health and disease?
Food Matters for Health Professionals is a 2-day intensive workshop that includes classroom discussion and hands-on cooking in the kitchen (including full meals each day). This course fills a knowledge gap in traditional healthcare education, which includes little to no training in applied nutrition, despite its proven impact on patient care and clinical outcomes.
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. Topics include inflammation and anti-inflammatory diets, gut health and dysbiosis, sugar and metabolism, fats, nutrient absorption, brain health, and sustainable food systems—all crucial areas of knowledge when counseling patients on diet, food access, and lifestyle choices.
A unique hands-on component will bring participants into a training kitchen during each session, where they will learn basic foundational techniques (knife skills, vegetable prep, creating basic sauces) and cook and eat a meal as a class. This experiential component offers healthcare providers a chance to apply nutritional knowledge in a context their patients can understand: the kitchen. Utilizing fresh, whole ingredients and practicing a mindful eating activity in the course not only builds providers' toolkits for speaking with patients about how to apply healthy eating habits at home, it offers health professionals strategies for incorporating applied nutrition into their own lives, thus improving self-care and reducing burnout.
Physicians who participate in this workshop can earn 9.0 AMA PRA Category 1 Credits™. Determination of credit is pending for dietitians and other providers reporting to the Minnesota Board of Dietetics and Nutrition Practice. This workshop is also appropriate for nurses, dentists, social workers, and any others who want to incorporate food-based nutrition in clinical practice.
Continuing Education Information
In support of improving patient care, University of Minnesota, Interprofessional Continuing Education is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC) to provide continuing education for the healthcare team.
Credit Designation Statements
American Medical Association (AMA)
The University of Minnesota, Interprofessional Continuing Education designates this live activity for a maximum of 9.0 AMA PRA Category 1 Credits™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
American Nurses Credentialing Center (ANCC)
This activity is awarded up to 9.0 ANCC contact hours.
Minnesota Board of Dietetics and Nutrition Practice
This activity has been approved for 9.0 CEUs (Credit Hours) by the Minnesota Board of Dietetics and Nutrition Practice.
Other Healthcare Professionals
Other healthcare professionals who participate in this CE activity may submit their statement of participation to their appropriate accrediting organizations or state boards for consideration of credit. The participant is responsible for determining whether this activity meets the requirements for acceptable continuing education.
Maintenance of Certification (MOC) Part 2
American Board of Internal Medicine (ABIM)
Successful completion of this CME activity, which includes participation in the evaluation component, enables the participant to earn up to 9.0 Medical Knowledge MOC points in the American Board of Internal Medicine's (ABIM) Maintenance of Certification (MOC) program. Participants will earn MOC points equivalent to the amount of CME credits claimed for the activity. It is the CME activity provider's responsibility to submit participant completion information to ACCME for the purpose of granting ABIM MOC credit.
American Board of Pediatrics (ABP)
Successful completion of this CME activity, which includes participation in the activity, with individual assessments of the participant and feedback to the participant, enables the participant to earn 9.0 MOC points in the American Board of Pediatrics’ (ABP) Maintenance of Certification (MOC) program. It is the CME activity provider’s responsibility to submit participant completion information to ACCME for the purpose of granting ABP MOC credit.
Note full attendance of the activity is required to be eligible for the ABP MOC Points noted above; partial ABP MOC Points cannot be awarded for partial attendance.
Menu Items for the Class Include:
- Homemade vinaigrette
- Squash and red lentil dal
- Greens with miso dressing and toasted almonds
- Black eyed pea and sweet potato chili
- Mediterranean millet couscous
- Frittata with kale and feta
$465 per participant (includes two full meals)
Continuing education credits are available; see details below.
Thursday, Nov. 1, 6-9 pm
Friday, Nov. 2, 9 am - 3:30 pm
The Good Acre, 1790 Larpenteur Avenue West, Falcon Heights, MN 55113
For questions regarding this course, please email Molly at email@example.com