CHEF Coaching: The Basics and Beyond the Basics

Clinicians Culinary Health Education Fundamentals (CHEF) Coaching is an evidence-based training program focused on culinary coaching - a novel approach to improve nutrition that combines culinary training, health coaching principles, and telemedicine tools and resources. Clinicians CHEF Coaching is designed to train health care professionals to provide easy to follow culinary instruction and education directly to patients and clients in order to improve the quality – and often reduce the cost – of food preparation in the home. Upon completion of the program, participants should expect to improve both culinary and coaching skills and translate this new knowledge into practice. Participants will be able to improve the nutrition of their patients with this evidence-based tool. Part 1 - CHEF Coaching the Basics (skill-based culinary coaching classes) self-paced via enduring material. Part 2 - CHEF Coaching Beyond the Basics (LIVE virtual small group practice sessions in culinary telemedicine) Participants that successfully complete the two-part program will earn a “Certificate of Completion in Culinary Coaching” from the Institute of Lifestyle Medicine, Spaulding Rehabilitation Hospital, Harvard Medical School. Who is this program for? Health and wellness coaches who would like to enhance their coaching competencies with the addition of culinary coaching skills and tools. Healthcare professionals with a coaching background who would like to improve their competencies to include culinary coaching. Healthcare professionals and health coaches who would like to improve their culinary skills and self-behavior. Students entering allied health/culinary careers, who are motivated to expand their knowledge and skills in coaching, culinary fundamentals, nutrition, and telemedicine.

Registration: https://www.campusce.net/kvcccommunity/course/course.aspx?catId=35 

For more information, contact Lizzie Luschsinger at [email protected]

Saturday, March 4, 2023, 5:00 PM - Thursday, May 4, 2023, 6:30 PM, Virtual via Zoom

1. (The Basics) Define the relationship between homecooking and health; and discuss barriers to home cooking
2. (The Basics) Improve culinary skills and personal health
3. (The Basics) Demonstrate culinary coaching knowledge and skills; and describe strategies for empowering patients to adopt home cooking
4. (The Basics) Use health coaching tools and remote culinary resources to improve nutrition
5. (Beyond the Basics) Hone the efficacy of your culinary coaching with patients and their families
6. (Beyond the Basics) Practice, get feedback, and refine your culinary coaching techniques
7. (Beyond the Basics) Introduce new culinary practices into your kitchen and those of patients
8. (Beyond the Basics) Build competencies to prescribe nutrition
9. (Beyond the Basics) Improve your home cooking
10. (Beyond the Basics) Implement telemedicine, culinary training, and health coaching in your practice

In support of improving patient care, this activity has been planned and implemented by Western Michigan University Homer Stryker M.D. School of Medicine, KVCC and Spaulding Rehabilitation Hospital, Institute of Lifestyle Medicine-CHEF Coaching Program. Western Michigan University Homer Stryker M.D. School of Medicine is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team. 

Credit amount subject to change.   

Interprofessional Continuing Education 
This activity was planned by and for the healthcare team, and learners will receive 15 Interprofessional Continuing Education (IPCE) credits for learning and change. 

Physicians 
Western Michigan University Homer Stryker M.D. School of Medicine designates this live activity for a maximum of 15 AMA PRA Category 1 Credit(s)™.  Physicians should claim only the credit commensurate with the extent of their participation in the activity. 

Nurses 
Western Michigan University Homer Stryker M.D. School of Medicine designates this activity for 15 contact hours for nurses.  Nurses should claim only credit commensurate with the extent of their participation in the activity. 

Dietitians 
Completion of this RD/DTR profession-specific or IPCE activity awards CPEUS (One IPCE credit=One CPEU).  
If the activity is dietetics-related but not targeted to RDs or DTRs, CPEUs may be claimed which are commensurate with participation in contact hours (one 60 minute hour = 1 CPEU). 
RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection is at the learner’s discretion.  

AMA PRA Category 1 Credits™ (15.00 hours), Continuing Nursing Credit- ANCC (15.00 hours), Dietician CPEU Credit (15.00 hours)

Mitigation of Relevant Financial Relationships

Western Michigan University Homer Stryker M.D. School of Medicine adheres to the ACCME’s Standards for Integrity and Independence in Accredited Continuing Education. Any individuals in a position to control the content of a CE activity, including faculty, planners, reviewers or others are required to disclose all relevant financial relationships with ineligible entities (commercial interests). All relevant conflicts of interest have been mitigated prior to the commencement of the activity.