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Professional Culinary Medicine Course - Part 1
COURSE INTRODUCTION
Welcome to Culinary Medicine
Introduction to Culinary Medicine (4:13)
What is Culinary Medicine?
The Components of Culinary Medicine (2:43)
Quiz 1
Section summary
Culinary Medicine Handbook
Course Assessments
MODULE 1: WHOLE FOOD PLANT-BASED DIET
Predominantly Whole Food Plant-based Diet (3:18)
Lessons from the Centenarians (6:06)
Is Plant-based Diet Safe?
Food Sources (2:39)
Reflective Journal - Whole Food Plant-based Diet
Quiz 2
Module 1: Task 1
Section summary
MODULE 2 - THE NUTRIENTS
Proteins (6:47)
Fats
Carbohydrates
Micronutrients
The Fiber
Reflective Journal - Macronutrients and Micronutrients
Quiz 3
Section summary
MODULE 3 - THE DIET FLIPS
Diet Flips
Module 3: Task 1
Plant-based replacements
Module 3: Task 2
Dietary Patterns
Diet Misconceptions
Reflective Journal - Diet Flips, Replacements, and Dietary Patterns
Section summary
Carbohydrates
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