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54th Annual Advances in Family Medicine: Culinary Medicine (MJ2702)


54th Annual Advances in Family Medicine: Culinary Medicine (MJ2702) Banner

  • Overview
  • Register
  • Faculty
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Instructions

Date & Location
Wednesday, July 1, 2026, 7:00 AM - Friday, January 1, 2027, 3:00 AM

Credits
AMA PRA Category 1 Credits™ (7.75 hours), ANCC Nursing Contact Hours (7.75 hours), IPCE (7.75 hours), Non-Physician (7.75 hours)

Overview

Culinary Medicine Program Overview

The Culinary Medicine Program is an innovative educational experience that bridges the gap between nutrition science and clinical practice. Through a combination of evidence-based nutrition education, hands-on culinary instruction, and practical patient counseling strategies, participants gain the knowledge and skills needed to promote healthy eating behaviors and improve health outcomes.

Designed for healthcare professionals, trainees, and interdisciplinary care teams, the program explores the role of food as a cornerstone of disease prevention and management. Participants learn how dietary choices influence common chronic conditions such as obesity, diabetes, cardiovascular disease, hypertension, and gastrointestinal disorders, while developing practical approaches to help patients make sustainable lifestyle changes.

Through interactive cooking demonstrations and experiential learning activities, learners are introduced to techniques for meal planning, food preparation, culinary skills, and culturally responsive nutrition recommendations. The curriculum emphasizes translating nutrition evidence into realistic, patient-centered guidance that can be applied in a variety of clinical and community settings.

By combining culinary skills with clinical knowledge, the Culinary Medicine Program empowers healthcare professionals to confidently discuss nutrition with patients, model healthy behaviors, and integrate food-based interventions into everyday practice. Ultimately, the program supports a holistic approach to health by recognizing the powerful connection between what we eat and overall well-being.

PROGRAM ON-DEMAND

Program Format

  • A set of self-paced online modules focused on integrating evidence-based nutritional and culinary principles into clinical care.

  • Available September 1, 2026 – December 31, 2026.

  • Learners who select this option may complete the material at their own pace and claim additional credit.

  • See the online schedule for a list of the course modules


Registration
  1. Register for the course using the Registration Promo Code provided in your program confirmation.

  2. After registering, navigate to the Tests tab on the course page.

  3. Select Start Module, then click Launch Module to begin.

  4. Complete all required module content and associated Post-Tests.

  5. After completing all modules, submit the Course Evaluation which you will find under Module 10.

  6. Access and download your certificate in CloudCME under:

  7. My CME > Evaluations and Certificates

Important: All course requirements must be completed by December 31, 2026. For assistance, contact [email protected].

The Interprofessional Continuing Education (IPCE) Office at the University of Washington is a self-sustaining unit and does not depend on or receive public monies in support of its educational efforts. Fees for this course are estimated to cover the costs of conducting this course. These costs include salaries, registration and credit recording, instructional materials, transcript of credit, record keeping, faculty planning, evaluation, food and beverage, alcohol (if applicable), and printed materials. If you have not received confirmation prior to the course start, please contact the IPCE office at [email protected]. IPCE will not be responsible for expenses incurred by an individual who is not confirmed.


Additional Information

MODULES

Module 1 - Introduction to Culinary Medicine

Module 2 - Macronutrients

Module 3 - Micronutrients

Module 4 - Environmental Nutrition

Module 5 - Culinary Herbalism: Integrating Medical Herbs into Nutrition Practice

Module 6 - Supporting Health Food Choices for Low-Income Patients

Module 7 - Nutrition Support for Cardiovascular Health

Module 8 - Nutrition and Support for Pre-Diabetes and Type 2 Diabetes

Module 9 - Nutrition for Digestive Health

Module 10 - Nutrition and Brain Health

SPECIAL SERVICES

The University of Washington is committed to providing access, equal opportunity and reasonable accommodation in its services, programs, activities, education and employment for individuals with disabilities. To request disability accommodation contact the Disability Services Office at least ten days in advance at: 206.543.6450/V, 206.543.6452/TTY, 206.685.7264 (FAX), or e-mail at [email protected]

DISCLOSURE OF FINANCIAL RELATIONSHIPS

Disclosure of Financial Relationships can be found under the Faculty section on this program site. Select the faculty name hyperlink to view disclosure details.


Accreditation

In support of improving patient care, the University of Washington School of Medicine is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.

The University of Washington School of Medicine designates this Other (Live with Extended Viewing) for a maximum of 41.5 AMA PRA Category 1 Credits™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.

This activity was planned by and for the healthcare team, and learners will receive 41.5 Interprofessional Continuing Education 41.5 credits for learning and change.

The University of Washington School of Medicine designates this activity for a maximum of 41.5 ANCC contact hour(s). Nurses should claim only the credit commensurate with the extent of their participation in the activity.

CE Credit Breakdown

CE credits are available for live viewing and extended viewing for recorded activities. Attendees should claim only the credit commensurate with the extent of their participation in/viewing the recording of the activity.

Activity Format

Main Conference 
CE Credits

Extended Viewing CE Credits

Total Credits

*Total Credits w/ Culinary Medicine

In-Person

23.75

10

33.75

41.5

Virtual

23.75

2

25.75

33.5

*Culinary Medicine

x

x

7.75

x



Keywords:

The following hotels are located near the conference site. To make reservations, please call the hotels directly. No room block has been reserved.

Graduate Hotel
4507 Brooklyn Ave NE
Seattle, WA 98105
206.634.2000

Residence Inn by Marriott
4501 12th Avenue NE
Seattle, WA 98105
206.322.8887 or 888.236.2427

Silver Cloud Inn
5036 25th Avenue NE
Seattle, WA 98105
206.526.5200 or 800.205.6940

College Inn Hotel
4000 University Way NE
Seattle, WA 98105
206.633.4441

University Inn
4140 Roosevelt Way NE
Seattle, WA 98105
206.632.5055

Watertown Hotel
4242 Roosevelt Way NE
Seattle, WA 98105
206.826.4242 or 888.944.4242

 

Transit Options

Worried about getting to the U District? The light rail station is located just outside our location! Travel directly from Sea-Tac International Airport to our front door. Take the 1 Line, and step off at "U District Station." More information about Light Rail HERE.

 

Visit Seattle

Learn more about Seattle activities, lodging, restaurants and other attractions at Visit Seattle.

Mitigation of Relevant Financial Relationships


University of Washington School of Medicine adheres to the Joint Accreditation's Standards for Integrity and Independence in Accredited Continuing Education. Any individuals in a position to control the content of an accredited activity, including faculty, planners, reviewers or others in control of content are required to disclose all relevant financial relationships with ineligible companies (commercial interests). All relevant conflicts of interest have been mitigated prior to the start of the activity. All those in control of content have no financial relationships to disclose, unless otherwise listed.



Faculty Photos
Debra Bell, MD
Clinical Assistant Professor
Department of Family Medicine
Co-Director of Education, Osher Center for Integrative Health
University of Washington
Seattle, WA
Faculty Photos
Iman Majd, MD, MS, LAc
Associate Professor
Department of Family Medicine
Director of Osher Center for Integrative Medicine
University of Washington
Seattle, WA
Faculty Photos
Kelly Morrow, MS
Dietitian Nutritionist
UW Medicine | Osher Center for Integrative Health

Wednesday, July 1, 2026
 
54th Annual Advances in Family Medicine: Culinary Medicine (MJ2702)

54th Annual Advances in Family Medicine: Culinary Medicine (MJ2702)
7:00AM - 3:00AM
Iman Majd, MD, MS, LAc

54th Annual Advances in Family Medicine: Culinary Medicine (MJ2702)
7:00AM - 3:00AM
Debra Bell, MD

54th Annual Advances in Family Medicine: Culinary Medicine (MJ2702)
7:00AM - 3:00AM
Kelly Morrow, MS

Culinary Medicine
7:00AM - 3:00AM

Thursday, July 2, 2026
Friday, July 3, 2026
Saturday, July 4, 2026
Sunday, July 5, 2026
Monday, July 6, 2026
Tuesday, July 7, 2026
Wednesday, July 8, 2026
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Friday, July 10, 2026
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PRODUCT IN-KIND DONATION

   

Exhibitors are welcome at this event. 

We have two exhibitor levels, Premium and Standard. Premium space is limited to one table. Additional information on exhibiting can be found in this year's 54th Annual Advances in Family Medicine and Primary Care prospectus.

Any exhibitors paying with a credit card will be charged an additional 5% processing fee.

Email [email protected] if you are interested in registering as an exhibitor for this event.

PREMIUM EXHIBITORS

STANDARD EXHIBITORS

.

NON-PROFIT EXHIBITORS

HEALWA

UW TelePain, Behavioral Health Institute, and UW Traumatic Brain Injury - Behavioral Health ECHO

Psychiatry Consultation Line, Perinatal Psychiatry Consultation Line, and Partnership Access Line

Behavioral Health Integration Program

Exhibit | Premium | $6,500 (Four spaces available)

  • Recognition as Premium Level Exhibitor (Acknowledgement on slides and/or signage)

  • Five days of exhibit space during the conference

  • One 4-5 foot tabletop display and three chairs

  • Exhibit location: Registration/beverage area adjacent to the learning space

  • Three exhibitor badges*

  • Admittance to educational lectures as silent observer

  • Complimentary continental breakfast, lunch, and breaks (available with Exhibitor badge)

*To claim CE credit, you must register as as a non-exhibiting industry professional

Exhibit | Standard | $5,000 (Six spaces available)

  • Recognition as Standard Level Exhibitor (Acknowledgement on slides and/or signage)

  • Five days of exhibit space during the conference

  • One 4-5 foot tabletop display and two chairs

  • Exhibit location: Food area

  • Two exhibitor badges*

  • Admittance to educational lectures as silent observer

  • Complimentary continental breakfast, lunch, and breaks (available with Exhibitor badge)

*To claim CE credit, you must register as as a non-exhibiting industry professional



Module 0 - Introduction (No Credit)

 

Course Overview:

This module will provide an overview of the course and accreditation information.

Purchase
Module 01- Introduction to Culinary Medicine

 

Course Objectives:

  • Define the principles of culinary medicine
  • Explain the impact of culinary medicine on patient care and health outcomes.
  • Identify the skills and equipment needed to incorporate culinary medicine into clinical practice.
  • Consider global dietary patterns, "Heritage Diets", and evidenced based dietary patterns to identify health-supportive elements and how to integrate them into personalized nutrition counseling for diverse patients.
Purchase
Module 02 - Macronutrients

Course Objectives:

  • Describe the roles of carbohydrates, proteins, and fats in the human body. 
  • Identify the role and importance of each macronutrient as it affects health and disease prevention.  
  • Differentiate between simple and complex carbohydrates, plant and animal proteins, and various types of fats (saturated, unsaturated, and essential fatty acids). 
  • Demonstrate principles of macronutrient balance into meal planning using nutrient-dense foods to support health and recovery. 
Purchase
Module 03 - Micronutrients

Course Objectives:

  • Define the essential roles of key vitamins and minerals in bodily functions, disease prevention and overall health.  
  • Differentiate between water-soluble and fat-soluble vitamins, as well as major and trace minerals.
  • Describe the dietary sources, stability during cooking, and health impacts of key vitamins and minerals .
  • Identify culinary techniques to enhance micronutrient retention .
  • Determine strategies for addressing common deficiencies in clinical meal planning. 
Purchase
Module 04 - Environmental Nutrition

Course Objectives:

  • Define environmental nutrition.
  • Describe the relationship between sustainable eating practices and health outcomes for individuals and the planet. 
  • Recognize the environmental impact of various food systems, including resource usage, greenhouse gas emissions, and ecological footprints. 
  • Use sustainable eating principles in patient counseling to promote environmentally friendly dietary choices. 
  • Assess patient concerns and barriers to adopting sustainable diets. 
Purchase
Module 05 - Culinary Herbalism Integrating Medicinal Herbs into Nutrition Practice

Course Objectives:

  • Describe the historical context and health benefits of culinary herbs.
  • Identify the roles of culinary herbs in health and disease prevention.  
  • Classify common medicinal herbs based on their properties.
  • Describe the effects of culinary herbs on systems such as digestion, immunity, and chronic disease management. 
  • Demonstrate safe techniques for incorporating medicinal herbs into cooking and evaluate ethical considerations, including sustainability and potential interactions with medications.
Purchase
Module 06 - Supporting Healthy Food Choices for Low Income Patients

Course Objectives:

  • Define food insecurity.
  • Describe its impact on health outcomes for low-income populations.
  • Identify barriers to accessing nutritious food.
  • Explain the role of social determinants of health in food access disparities.
  • Develop strategies to improve food access, including patient-centered resource referrals.
  • Apply cost-effective meal planning techniques.
Purchase
Module 07 - Nutrition Support for Cardiovascular Health

Course Objectives:

  • Recognize the role of dietary patterns and specific nutrients in cardiovascular health.
  • Identify cardiovascular risk factors that can be modified through nutrition. 
  • Differentiate between heart-healthy dietary patterns, such as the Mediterranean and DASH diets, and Heritage Diets.
  • Identify the components of heart-healthy dietary patterns and heart-healthy food choices that contribute to cardiovascular benefits.
  • Use balanced meal planning principles for cardiovascular health.
Purchase
Module 08 - Nutrition Support for Pre-Diabetes and Type 2 Diabetes

Course Objectives:

  • Identify modifiable risk factors for pre-diabetes and type 2 diabetes.
  • Describe how diet influences blood sugar regulation.
  • Compare dietary patterns like the Mediterranean and low glycemic diets.
  • Describe how Mediterranean and low glycemic diets benefit blood sugar management.
  • Identify food choices that support blood sugar balance.
  • Use balanced meal planning principles to support blood sugar stability.
Purchase
Module 09 - Nutrition for Digestive Health

Course Objectives:

  • Describe the role of the digestive system in overall health. 
  • Identify how diet influences digestive function. 
  • Compare dietary patterns that support digestion, such as high-fiber and plant-based diets.
  • Describe key components of high fiber and plant-based diet that support gut health. 
  • Evaluate the scientific evidence supporting the role of specific foods, nutrients, and culinary techniques that support digestion. 
  • Use meal planning principles to enhance digestive wellness. 
Purchase
Module 10 - Nutrition and Brain Health

Course Objectives:

  • Describe the impact of nutrition on brain health, including cognitive function and the brain-gut connection. 
  • Evaluate the scientific evidence supporting the role of specific foods, nutrients, and culinary techniques that support brain health.
  •  Identify the components of brain-supportive dietary patterns that may provide cognitive benefits. 
  • Differentiate brain-supportive dietary patterns, such as the MIND diet, low carbohydrate and ketogenic diets. 
  • Use meal planning to promote cognitive health with brain supportive nutrients and foods. 
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Module 11 - Course Evaluation
Please complete the overall on demand evaluation.
Purchase

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