Archive for November, 2018

November 12, 2018

Some Medical Schools Now Offer Classes in Culinary Medicine

Some medical schools now offer classes in culinary medicine. In the realm of recent Western modern medicine, that could easily be assumed to be instruction on suturing knife wounds and avoiding cross contamination. Actually, the news is more exciting than that! Tulane University School of Medicine created the Goldring Center for Culinary Medicine and introduced a 60-credit curriculum for medical students. The program has now partnered with over 50 medical and nursing schools.
prep
Many people seek nutritional advice from their physician. It seems logical because that same physician often advises a healthy diet and exercise to prevent or improve disease progression. Often the doctor then refers the patient to a nutrition counselor with no additional discussion. That referral is often where the cycle ends.

While the physician may be aware of current dietary recommendations for the amount of protein, fat, or sugar consumption, he/she may not know much about the art of cooking. The doctor won’t necessarily know what flavors and textures play well together when adding vegetables to traditional dishes to make them nutritionally rich. Even a nutritionist may not be skilled in the practical kitchen application of preparing healthy meals within a realistic time frame and budget.

Thanks in part to the wandering career of Tulane’s Timothy S. Harlan, MD, FACP, CCMS, who leads the team at Goldring Center for Culinary Medicine, that’s beginning to change. A large shift in the practice of medicine will take time, but I find this beginning of change thrilling!

Before he became a physician, Dr. Harlan discovered his love of food. He learned cooking techniques from chefs during the time he managed and owned restaurants. While training at Emory University School of Medicine, he began writing about the link between food and health. He now serves as Executive Director of the Goldring Center for Culinary Medicine.

The Goldring Center has developed a 60-credit curriculum that includes online nutrition training and live conferences as well as attendance at hands-on teaching kitchen modules. Completion of the course can result in earning the designation of Certified Culinary Medicine Specialist (CCMS). Physicians, Physicians Assistants, Pharmacists, Registered Dietitians and Nurse Practitioners are eligible for certification.

When you visit a practitioner with the CCMS certification, you will have the advantage of that clinician’s knowledge of how to incorporate healthy eating into your diet. Not only can they provide nutrition information, they have been trained in culinary techniques to prepare food that is consistent with real-world budgets and time constraints. That’s the sort of detailed support that can make you feel like you can succeed without being overwhelmed.

What I like about this approach is the practical aspect. If a practitioner actually has hands-on experience, it is much easier to offer real solutions that will resonate. The minute a patient realizes a doctor has no idea about cooking or feeding a family of 5 on a budget, they are likely to tune her out or adopt an attitude that he has no business telling them what to eat. After all, that practitioner clearly doesn’t understand the patient’s circumstances.

The Goldring Center also offers free cooking/nutrition classes for the community supported in part by a Celebrity Chef Dinner Series in which renowned regional chefs prepare a multi-course meal with wine pairings at the center. Not only does this bring additional connection with the community, it keeps reminds us that healthy food can also be delicious food. This is a mantra that bears repeating, especially when it comes to gluten-free food.

Good nutrition is the basis for mental and motor development in children and good health in adults. At long last, modern medicine is incorporating food preparation into the practice of medicine. This is a welcome shift.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4379645/

https://culinarymedicine.org/

https://www.healthmeetsfood.com/

https://www.drgourmet.com/pr/#.W-mnY4FKjnE

November 5, 2018

I Can’t Wait for Grocery Delivery!

I can’t wait for grocery delivery! Creating and testing gluten-free recipes means I can never shop at just one store. I’d rather spend my time in the kitchen than traveling to and from the grocery or walking through the aisles. Building a favorites list online will allow me to spend a minimum amount of time shopping and get all of the basics delivered right to my door. I love that idea!
carts
In preparation for the eventuality of grocery delivery, I’ve been clicking and picking up. My primary concern before I began was the quality of produce. Even when I do the shopping, it’s frequently difficult to find high quality, fresh produce in our local stores. Nonetheless, I decided to dive in.

Of course I can have nonperishables shipped from Amazon any time. I’ve previously purchased things like paper towels and G.H. Cretors popcorn from them. I didn’t enjoy the experience of having to fill a pantry box in order to get free shipping. I hated the way the items were packaged when they arrived. And I had to make sure someone was available to check my porch so the boxes didn’t disappear. That’s not the experience I’m looking for.

Subscriptions work well for some items like coffee. In fact, Jim’s Organic just started a subscription service. I signed up the minute I got an email announcing subscription availability. But coffee is something on which I can easily gauge my usage. I’m not as methodical about my consumption of paper towels or cereal.

In my market, there are two stores that offer click and pick-up service – Kroger and Wal-Mart. I chose Wal-Mart because they have a plan for $10 delivery in the near future. Each time I order from the site, I build familiarity with the product selection and add to my favorites list.

Downloading the app means I don’t have to call upon arrival. Once I receive a notice that the order is ready, I check in from my phone when I’m on the way. When I arrive, the store is notified and brings out the order.

This means that I’m allowing the app to track my location. This can be a privacy concern. If so, there’s an option to receive notification via email, drive to the store location, and call the number listed on a sign found in each parking spot in the pick-up area.
produce
Last week I added sugar snap peas to a pickup order. That evening, I popped the package open, washed a few and ate them raw. I was pleasantly surprised! The peas were crunchy, tender, and sweet. They were the freshest, tastiest produce I’ve had all year. That worry I had about the quality of produce is beginning to wane.

I’m attending a film festival out of town. There’s nothing in my refrigerator at home besides butter, jelly, and pickle relish. This week will be the perfect time to add more produce to an order and see if the peas were a fluke. I hope not. A pattern of reliably fresh produce and the deal will be sealed! Online grocery shopping will become a regular thing for me.

When grocery delivery begins…score!!! I really can’t wait!

http://www.cooking2thrive.com/blog/what-makes-a-grocery-store-great/

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”