Culinary Medicine

Most al clinical guidelines for common conditions such as diabetes, hypertension, coronary artery disease, etc., include lifestyle modification as the first line recommendation, however, we are hard pressed for time and, frankly, lack of a good knowledge base to educate patients other than the age-old adage of "eat less, move more."

This discussion seeks to shed some light on the culinary landscape outline that patients flock to as an alternative, often leading them astray into further detriment to their health, and shows how you can incorporate some of this into your own practice to teach sustainable and evidence-based weight loss education for patients from a diet & exercise standpoint.

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

Discuss caloric balance and how it can be practically discussed with patients as an effective weight loss tool
Discuss realistic exercise recommendations for patients including the reality of its effect on weight loss, but also other health benefits
Overview practical employment of diet and exercise discussions in the office setting including billing/coding and justifying its usage in the busy practice environment.

Statement of Accreditation
The Texas Osteopathic Medical Association (TOMA) is accredited by the American Osteopathic Association to provide osteopathic continuing medical education for physicians. TOMA designates is program for a maximum of 1.25 AOA Category 1-A credits and will report CME credits commensurate with the extent of the physician’s participation in this activity.

Grievance Policy
All grievances may be directed to TOMA's Executive Director at toma@txosteo.org. All grievances will receive an initial response within 30 days of receipt. If the participant does not receive a satisfactory response, they can submit a complaint to the Bureau of Osteopathic Education of the AOA at 142 East Ontario Street, Chicago, IL 60611.