FULL COURSE MODULES OVERVIEW - CULINARYMD

Full Course Modules

Cluster 1 Module

Contents

Unit 1	Starting a Lifestyle Change
Unit 2	Problem Solving as a Coach
Unit 3	Mental Health and Eating
Unit 4	Practicum

Unit 1	The Kitchen Tools and Equipment
Unit 2	Kitchen Reset and Shopping Strategies
Unit 3	Knife Skills and Mise en place
Practicum	Cooking Methods

Unit 1	Eat to Beat Cancer
Unit 2	Breast, Prostate, Gastrointestinal and Blood Cancer
Unit 3	The Reproductive Organs and Thyroid Gland
Unit 4	Cooking Session

Unit 1	The Microbiome
Unit 2	The Lymphotoxin and GALT organs
Unit 3	Oxidative Stress and Antioxidants
Unit 4	Cooking Session

Cluster 2 Modules

Contents

Unit 1	What is Diabetes?
Unit 2	Diabetes Reversal
Unit 3	The Diet Blueprint for Diabetes
Unit 4	Cooking Session

Unit 1	Is it Coronary or Culinary Disease?
Unit 2	From the Mouth to Arteries
Unit 3	Melting the Plaques and Reopening the Vessel
Unit 4	Cooking Session

Unit 1	Overweight, Obesity and Inflammation
Unit 2	The Comorbid Risks
Unit 3	Shed Off Excess Adipose Cells
Unit 4	Cooking Methods 2

Unit 1	The Nutrients
Unit 2	Nutrition Assessment Tools
Unit 3	Nutrition Prescription Methods
Unit 4	Practicum

Cluster 3 Modules

Contents

Unit 1	Understanding Blood Pressure
Unit 2	Stroke and the Lifestyle Choices
Unit 3	Food and Arterial Blood Pressure
Unit 4	Cooking Session

Unit 1	What's Damaging the Kidneys?
Unit 2	Chronic Kidney Disease
Unit 3	Urinary Tract Infection and Kidney Stones
Unit 4	Cooking Session

Unit 1	What's Damaging the Liver?
Unit 2	Fatty Liver Disease and Liver Cancer
Unit 3	Diet and Gallstones
Unit 4	Cooking Session

Unit 1	What's wrong with the Immune System?
Unit 2	Diet and Autoimmune Diseases
Unit 3	Diet and Allergies
Unit 4	Cooking Session

Cluster 4 Modules

Contents

Unit 1	Epigenetics and Pregnancy
Unit 2	The First 1000 days of Life
Unit 3	Diet and Women's Health
Unit 4	Cooking Session

Unit 1	Diet, Growth and Development
Unit 2	The Do's and Don't in Pediatric nutrition
Unit 3	Nutrition for Hormonal Changes
Unit 4	Cooking Session

Unit 1	The Coaching Skills
Unit 2	Motivational Interviewing
Unit 3	Mindfulness
Unit 4	Practicum

Unit 1	Whole Food Fats and Plant-based Dairy Alternatives
Unit 2	Basic Seasoning, Herbs, Spices, Salt and Sweeteners
Unit 3	Plant-based Industry and Entrepreneurship
Unit 4	Cooking Methods 2