Culinary Medicine represents a new method of translating the findings of nutritional medicine into the living environments of patients and clients and thus optimising the success of the counselling process. Culinary Medicine combines nutritional medicine, nutritional science, dietetics and psychology with practical culinary skills. The teaching format is an indication-based cooking course with 7 x 4 teaching units.
The new subject thus synergistically complements nutritional medicine by training essential practical counselling skills. For the first time in Germany, the VFED is offering this advanced training seminar in a coherent format for nutritionists & physicians.
Keyword: teaching kitchen
Online training in Culinary Medicine - optimising nutritional counselling skills through practical relevance to the living environment
Culinary Medicine represents a new method of translating the findings of nutritional medicine into the living environments of patients and clients and thus optimising the success of the counselling process. Culinary Medicine combines nutritional medicine, nutritional science, dietetics and psychology with practical culinary skills. The teaching format is an indication-based cooking course with 7 x 4 teaching units.
The new subject thus synergistically complements nutritional medicine by training essential practical counselling skills. For the first time in Germany, the VFED is offering this advanced training seminar in a coherent format for nutritionists & physicians.
Partner overview
Institution Förderer Institutionen Fachgesellschaften
Culinary Medicine at the 29th VFED Congress (Online)
Culinary Medicine: Pasta - Variations on a theme. Sustainable, healthy and delicious!
How can you cook and eat healthy, varied and enjoyable but still climate-friendly?
This is exactly the topic on 18.09.2021 from 9:50 - 12:30.
Live from Göttingen, PD Dr. med. Thomas Ellrott and team will show at the online symposium of the Institute of Nutritional Psychology at the 29th VFED Congress how to prepare pasta in a wide variety of ways, demonstrating practically that it is possible to bring together nutrition with traditions, origin, innovations, enjoyment, health, gastronomy, science, joie de vivre and sustainability.
"T to the power of 3" - communicating science with pleasure
The scientific cooking show - evidence-based - multi-perspective - exciting - entertaining.
"T to the power of 3" combines the outstanding culinary expertise of a 3* chef with the scientific perspectives of a physicist and chemist as well as a doctor and nutritional psychologist in an exciting and entertaining way.
The "T-Team
Thomas Ellrott, Germany's oldest nutrition expert. In 2007 he took over as director of the Institute for Nutrition & Psychology at the Georg-August-University Göttingen Medical Center. His research focuses on the prevention and therapy of obesity and the study of eating and consumer behaviour in Germany. He is head of the DGE Section Lower Saxony. Scientific Director Culinary Medicine Deutschland e.V.
Aims & Statutes
Culinary Medicine Deutschland e.V. promotes and supports research, science and education projects in the fields of nutrition, health, consumer and environmental education as well as education for sustainable development, cultural...
Co-operations, seminars, further and advanced training-.
Do you advocate modern and innovative practical nutritional medicine? You would like to introduce the evidence-based Culinary Medicine and Teaching Kitchen Curriculum at your university or institution? You are interested in participating in the...
Multicentre evaluation
Das Modellprojekt Culinary Medicine des Instituts für Ernährungspsychologie an der Georg-August-Universität Göttingen/Universitätsmedizin und von Culinary Medicine Deutschland e.V. (vormals CookUOS e.V. ) wird seit Dezember 2019 von der Rut- und Klaus-Bahlsen-Stiftung (Hannover) gefördert. Nach der Evaluation werden alle Lehrmaterialien als Open Access veröffentlicht.
Live Culinary Medicine Cooking Event - Information & Times
Posted on 12 May 2021 As part of the UNESCO World Conference and national kick-off conference of the ESD Weeks Information on the event: 18.05.2021 10:00 - 11:00 18.05.2021 14:00 - 15:0018.05.2021 17:00 - 18:00...
Kitchen Cooking Competence! - Live Culinary Medicine cooking course - regional, seasonal, sustainable, healthy, delicious!
Kitchen - Cooking - Competence! - Cooking for the UNESCO Decade of Action ESD 2030.
Empowering multipliers for sustainable nutrition.
Culinary Medicine - The innovative teaching concept for medical students.
Nutrition is one of the most important fields of action for ESD. All the Sustainable Development Goals (SDG's) can be mapped through it. Medical, nutritional or educational professions are often mentioned as a trusted source of information for a healthy and sustainable lifestyle. Therefore, these professions have a special importance as multipliers. The "Teaching Kitchen" has proven to be an ideal place for the implementation of the innovative teaching format.
Further information about the event:
Type of event: Online cooking course (demonstration) Live.
Times: Tuesday 18 May 2021 11 a.m. and 2 p.m.
Duration: approx. 90 minutes each
Format: digital as interactive ZOOM webinar
Interactions: Yes via chat function and email
Venue: online - live from the Teaching Kitchen Cook-and-Taste-It, Göttingen
Number of participants: maximum 300 people
Culinary Medicine - multicentre evaluation launched at the universities of Göttingen, Brandenburg and Gießen
Following successful piloting at the University Medical School Göttingen, two further universities, the Brandenburg Medical School Theodor Fontane and the Justus Liebig University Giessen, have started teaching the innovative elective Culinary Medicine for the summer semester 2021. A joint evaluation has been launched. Culinary Medicine translates current nutritional medical findings into the living environments of patients and improves medical counselling competence in nutrition-associated diseases. The indication-related cooking course (Teaching Kitchen) is based on the consensus paper Leitfaden Ernährungstherapie in Klinik und Praxis (LEKuP).