CHEF Coaching Beyond the Basics

Course Description

Most practices grapple with the challenge of enabling patients to be drivers of their own wellness regimen. Nutrition is a vital part of Lifestyle Medicine, which not only prevents disease, but is integral to the treatment, management and reversal of many noncommunicable chronic diseases (NCDs) such as type-2 diabetes, hypertension, cardiovascular disease, stroke, high cholesterol, many cancers including breast and colon, depression, anxiety, osteoarthritis, and sexual health issues.

This culinary medicine course offers a deep dive into culinary coaching, a proven strategy to improve nutrition, with the use of evidence-based tools and techniques for providing individualized home cooking patient education. Through participation in small group practice sessions, participants will learn how to empower patients to overcome barriers to home cooking including limited time, lack of skills and low confidence. Also, through participation in home cooking demonstrations, attendees will have the opportunity to learn new healthy culinary practices that can be introduced into their patients’ kitchens as well as their own. This course, delivered through a novel telemedicine approach, will also prepare participants to include remote modules while educating their patients to adopt home cooking habits. The economics of healthcare reform increasingly pressure clinicians to promote healthy nutrition. This course provides education and experience that will keep clinicians at the forefront of this critical global trend, leading by example to improve and increase healthy eating for patients and themselves.

Registrants must complete the CHEF Coaching the Basics within the past three years as a prerequisite. To register for CHEF Coaching the Basics click here. Completion of both CHEF Coaching the Basics and CHEF Coaching Beyond the Basics grant gradates with Certificate of Completion in Culinary Coaching from the Institute of Lifestyle Medicine and Spaulding Rehabilitation Hospital.

Learning Objectives

Upon completion of this activity, participants will be able to:

• Demonstrate patient-centered culinary knowledge and skills, and describe strategies for empowering patients to adopt home cooking
• Use remote culinary resources to improve culinary behaviors of physicians and their patients
• Develop culinary confidence and skills, and learn strategies to facilitate cooking for improved personal health

Target Audience

This course is targeted to Primary Care and Specialty Physicians, Pharmacists, Psychologists, Physician Assistants, Nurses, Nurse Practitioners, Health Coaches, Registered Dietitians, Occupational Therapists, Exercise Physiologists, Residents, Fellows, and Personal Trainers.

ABMS/ACGME Competencies

The course is designed to meet the following American Board of Medical Specialties (ABMS) / Accreditation Council for Graduate Medical Educational (ACGME) competencies:

• Patient Care and Procedural Skills
• Practice-Based Learning and Improvement
• Interpersonal and Communication Skills

IOM Competencies

The course is designed to meet the following Institute of Medicine (IOM) Competencies:

• Provide Patient-Centered Care