Food Matters for Health Professionals: Continuing Education Course

Photos of cabbage, radicchio, peppers and strawberries, with the words "Food Matters for Health Professionals" overlaid in black type.

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.

The Workshop

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.

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.

Minnesota Board of Dietetics and Nutrition Practice
An application has been submitted to Minnesota Board of Dietetics and Nutrition Practice. Determination of credit is pending.

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.

Workshop Details

$465 per participant (includes two full meals and 9.0 AMA PRA Category 1 Credits™)

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

Register now.

With Gratitude

The Center would like to thank the George Family Foundation for its generous support of our Nourishing Minnesota Initiative, which launched the CME designation for this course.

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