VIRGINIA BEACH, Va. - TelAve -- The American College of Culinary Medicine applauds the initiative from the departments of Health and Human Services, and Education mandating nutrition education reform in health professional training.

Our hope is that the directives further foster interprofessional training.

The ACCM has the longest track record of delivering food-first nutrition education that offers patients and the community realistic instruction with research-proven positive outcomes,  We have been working for 15 years to educate health professionals across disciplines in evidence based nutrition and we are excited that the importance of that knowledge is being recognized and supported.

The Health meets Food Curriculum is the answer to HHS and DOE Nutrition Education Reforms Directive

The American College of Culinary Medicine's Health meets Food curriculum, currently implemented in over 60 academic medical centers, is the answer to the HHS and DOE directive demanding nutrition education reform for healthcare professionals.

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The Health meets Food Curriculum has been researched more rigorously and extensively than any other nutrition courseware for healthcare professionals.  It offers over 30 evidence based culinary medicine modules created by content experts for health professional trainees to better understand the impacts of food and nutrition on health and to provide the practical skills needed to improve patient adherence and health outcomes.  All modules align with current USMLE and ACCGME nutrition objectives.

Partner sites receive in-person synchronous and self-directed asynchronous courseware for health professions trainees, extensive training, one on one support, and inclusion in a community of interprofessional national experts.  The research shows documented improvement in knowledge and superior outcomes for health trainees as well as for patients and community members.

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The curriculum emphasizes a multidisciplinary approach, strengthening the interprofessional team and fostering collaboration among trainees and professionals. These efforts are strengthened by certification programs for medical professionals, chefs and foodservice professionals, continuing education conferences, and hot topic roundtables.

The ACCM also provides additional tools and resources for a 360-degree view to foster positive changes for patients, including the most up to date information via patient education handouts, thousands of recipes, and the best-in-class MedDiet Score nutrition application.

If you are interested in more information or becoming an ACCM partner, contact us at info@culinarymedicine.org.