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.

Course Themes
Describe the role of food and cooking related to chronic diseases, the US food system, and human and environmental health.
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.
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.
Recognize the importance of the gut microbiome and its relationship to food patterns and health.
Design an example meal plan and patient education for a clinical scenario.
Demonstrate confidence in food-related self-care practices and mindfulness to aid in promoting provider wellbeing.
Explore the role of food systems, sourcing, sustainability and their relationship to health on a personal, community and environmental level
Integrate a person’s food story and food access/choices into patient care and health policy
Build community and inter-professional relationships through food and experiential learning