Interdisciplinary in-service seminar for nutritionists and doctors in cooperation with the VFED e.V.
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 based on the evidence-based guideline "Nutrition Therapy in Clinic and Practice (LEKuP, Hauner et al. 2019)".
US studies show that professionals who are trained in Culinary Medicine advise patients more frequently or better on nutritional topics. This is primarily due to a stronger connection to the living environment in the counselling (recipes, shopping, cooking, shared meals, etc.). Interprofessional cooperation in nutrition teams is also improved by Culinary Medicine. The new subject thus synergistically complements nutritional medicine by training essential practical counselling skills. The VFED is offering this training seminar for the first time in Germany for nutritionists and doctors.
28 units (á 45 min) divided over 7 days
Period: 21-27.3.2022 daily from 17.00-20.00 (in-service)
Check-in via Zoom is possible from 4.45 pm.
It is not possible to book individual days, as the contents build on each other!
Course of the evenings:
Short introductory presentation, then practical cooking course according to LEKuP indication groups with 5-7 sample recipes per course evening. Participants cook the recipes in their own kitchens with guidance. Recipes and shopping lists are provided in advance.
- PD Dr. med. Thomas Ellrott, Institute for Nutritional Psychology at the Georg-August University Göttingen (D)
- Uwe Neumann, Sustainability Educator, Culinary Medicine Deutschland e.V. (D)
- Nicola Rosenau, M.Sc. Nutritional Sciences, Institute for Nutritional Psychology at the Georg-August University of Göttingen (D)
- Anna Plogmann, M.Sc. Nutritional Sciences, University of Gießen, Culinary Medicine Deutschland e.V. (D)
The VFED awards 28 training points for participation.
You will receive a certificate of attendance.
Technical information and data protection:
Since you will be cooking in your own kitchen, you will ideally need a tablet with a stand that you position so that you can easily follow the zoom chat while cooking. At the same time, your own video image is sent to the conference. Smartphone screens are usually too small for this application. Using a laptop with a built-in webcam is also possible. Finally, a desktop PC with a separate webcam can also be used. A stable internet connection is a prerequisite for all devices.
Please find the extended contents and information in the attached programme.
- "PDFCulinaryMedicine - optimising nutritional medical counselling skills through a practical life-world approach.pdf