Curriculum

In order to qualify for the CCMS exam, 60 hours of credits including 4 hands-on teaching kitchen modules, 2 readings, and a combination of credits below are required. 

 

Hands-On Teaching Kitchen Modules

Tuitition includes 4 hands-on modules via The Goldring Center for Culinary Medicine at Tulane University, CRS Fall, and/or at other approved hands-on teaching kitchen events in the United States. Modules below are all 3 live credit hours. You may take additional modules which would apply to your credits for a fee. 

Module 1: Disease Implications of Diet: An Introduction to Culinary Medicine 

Module 2: Hypertension and Nutrition: Low Sodium Diets and Flavor Building 

Module 3: Lipids in Disease: The Impact of Dietary Fats on Health 

Module 4: Diabetes Mellitus: Carbohydrates and Nutrition 

Module 5: Vegetarian Diets and Alternative Proteins 

Module 6: The Pediatric Diet: A Family Approach to Healthy Children 

Module 7: Myths, Fad Diets, Supplements, and Controversies

Module 8: Sports Nutrition

Module 9: Food Allergy and Intolerance

Module 10: Cancer Nutrition: Prevention and Diet After Diagnosis

Module 11: Pregnancy and Nutrition

Module 12: Diabetes and Pregnancy

Module 13: Celiac Disease

Module 14: Food Allergy

Module 15: Nutrition to Optimize Neurocognition

Module 16: Diet and Inflammation 

Module 17: Irritable Bowel Syndrome/Inflammatory Bowel Disease/Gastroesophageal Reflux Disease

Module 18: Congestive Heart Failure

Module 19: Nutrition and HIV

Module 20: Culinary Medicine and Geriatric Diet

Module 21: Mindfulness and Motivational Interviewing

Module 22: Eating Disorders

Module 23: Polycystic Ovary Syndrome 

Module 25: Weight Management and Portion Control

 

Online Modules

Completion of the online module associated with a hands-on teaching kitchen module is required before participating in the live class. Candidates can complete online modules without participating in the associated hands-on module. Modules below range from 1.0 to 2.5 credit hours. 

Module 1: Disease Implications of Diet: An Introduction to Culinary Medicine 

Module 2: Hypertension and Nutrition: Low Sodium Diets and Flavor Building 

Module 3: Lipids in Disease: The Impact of Dietary Fats on Health 

Module 4: Diabetes Mellitus: Carbohydrates and Nutrition 

Module 5: Vegetarian Diets and Alternative Proteins 

Module 6: The Pediatric Diet: A Family Approach to Healthy Children 

Module 7: Myths, Fad Diets, Supplements, and Controversies

Module 8: Sports Nutrition

Module 9: Food Allergy and Intolerance

Module 10: Cancer Nutrition: Prevention and Diet After Diagnosis

Module 11: Pregnancy and Nutrition

Module 12: Diabetes and Pregnancy

Module 13: Celiac Disease

Module 14: Food Allergy

Module 15: Nutrition to Optimize Neurocognition

Module 16: Diet and Inflammation 

Module 17: Irritable Bowel Syndrome/Inflammatory Bowel Disease/Gastroesophageal Reflux Disease

Module 18: Congestive Heart Failure

Module 19: Nutrition and HIV

Module 20: Culinary Medicine and Geriatric Diet

Module 21: Mindfulness and Motivational Interviewing

Module 22: Eating Disorders

Module 23: Polycystic Ovary Syndrome 

Module 24: Billing and Coding

Module 25: Weight Management and Portion Control

 

On-Demand Webcasts

On-demand sessions recored at a past Cardiometabolic Risk Summit Fall live conference are available to view for credit. However, you cannot claim credit for the same live CRS conference session and the on-demand webcast. On-demand webcasts below range from 0.25 to 1.5 credits. 

A Dietary Approach to Insulin Resistance and Associated Conditions

Addressing Weight Issues in Menopausal Women

Cardiometabolic Risk Prevention in Women

Case Studies in Nutrition: Incorporating Look AHEAD Data for Effective Counseling

Common Controversies in Diet and Clinical Nutrition-Point/Counterpoint

Considerations in Caring for Women with Obesity

Debating Obesity Treatments: Medications, Lifestyle Changes, or Bariatric Surgery?

Describing the DASH Diet

Diet Strategies for Weight Loss and Better Nutrition

Effective Weight Loss in Diabetic Patients

Establishing a Wellness Ecosystem: Notes from a (Not So) Normal Primary Care Clinic

Fitness Versus Fatness: The Obesity Paradox

Just Tell Me What to Eat: Live Cooking Demo and Advice on Patient Nutrition Counseling

Medical Nutrition Therapy and the Physician-Dietitian Relationship

Motivating Your Patients

Motivational Interviewing and Coaching

Overcoming Barriers to Healthy Eating with Culinary Medicine

Patient-Role Playing: Shared Decision-Making to Optimize Obesity Care

Physical Activity and Obesity: How to Get Your Patients Moving

Success in Lifestyle Intervention for Obesity: Lessons from Clinical Trials

The Impact of Obesity and Its Treatment on GI Disorders

Utilizing Dietary Fats, Supplements, and Meal Replacements

 

Live Conferences

Sessions offered at a Past CRS Spring or Fall conference that pertain directly to culinary medicine are accepted for credit.One conference is included with your tuition, but is optional to attend. 

Cardiometabolic Risk Summit Fall 2017

October 20-22, 2017

Dallas, TX

 

Readings

Must compelte 2 of 5 readings. Readings do not offer CE credit. 

Culinary Nutrition Principles and Applications, Linda Trakselis

Mindless Eating: Why We Eat More Than We Think, Brian Wansink

Techniques of Healthy Cooking, The Culinary Institute of America

The Professional Chef, The Culinary Institute of America

The Volumetrics Eating Plan: Techniques and Recipes for Feeling Full on Fewer Calories, Barbara Rolls