Culinary Medicine from Clinic to Kitchen (CHES)

CHES Competencies for 20-Hour Course- 15 CHES Hours

1.2.6 Identify existing data gaps

1.3.3 Identify the social, cultural, economic, political, and environmental factors that impact the health and health literacy of the priority populations

2.3.4 Adapt, adopt and or develop tailored interventions for priority populations to achieve desired outcomes.

5.1.1 Examine the determinants of health and their underlying causes (e.g. poverty, trauma, and population based discrimination) related to their identified health issues.

MCHES Competencies for 20-Hour Course-  5 MCHES Hours

1.4.1 Compare findings to norms, existing data and other information

3.1.4 Establish training protocol

4.4.5 Identify implications for practice

RDN Level 1 & 2 CPE

RDN CPE Type: 741 Enduring

Upon successful completion, the users will be able to:

1.  Discuss four benefits of consuming fruits and vegetables and the approximately percentage of Americans who meet the daily recommendation.

2.  Discuss two precautions for drinking a daily glass of fruit juice.

3.  Discuss the significant benefit found by Aune et al. when people ate at least 600 grams of vegetables per day.

4.  Describe the percentage of organic ingredients in the U.S. when a label says “organic” or “made with organic ingredients.”

5.  Describe four health benefits of eating grains.

6.  Discuss the approximate daily recommended intake for adults for: nuts & seeds, processed meat, fish, red meat, and dairy.

7.  Compare the water footprint or greenhouse gas emission for: orange juice vs a vegetable or grain, butter vs dairy cattle.

8.  Discuss the most nutrient deficient food categories in the U.S. diet according to large population surveys.