Overview
Physicians can influence health behaviors related to diet, nutrition, and physical activity. By empowering patients with culinary knowledge and skills physicians can facilitate improved health behaviors. Culinary medicine encompasses traditional dietary and nutritional concepts as well as behavioral interventions to modify poor habits, learn better skills, and establish new patterns.
Physicians board certified in culinary medicine can help patients maintain healthy weight and reduce risk for chronic disease. Patients can enjoy fulfilling experiences as they achieve outcomes through sustained health behaviors. Culinary medicine physicians can partner with various community stakeholders spanning school dietitians, local chefs, event caterers, weight loss companies, and more.
ABPH enables you to earn your board certification in less than one month. You can advance your career with expert specialty credentials. You can serve as a physician expert in your organization and community. You can offer physician specialist consulting to businesses. You can further your education and training with additional subspecialties. The American College of Public Health (ACPH) has published free Study Guides online for the Pandemic Medicine Exam, the Culinary Medicine Exam, and the Diversity Medicine Exam on their website at theacph.org.
Board Certification in Culinary Medicine
Eligibility Requirements
- Active medical license in a state in the United States
- Completion of an ACGME-accredited residency
- ABMS primary specialty board certification
- CME: 25 hours related to the specialty area
- CV/Resume
- Personal statement of relevant experience
- Letter of reference from a physician who is certified by one of the ABMS member boards
Exam Contents
Free Online Study Guide
- From the American College of Public Health (ACPH)
- Website Link: theacph.org
Nutritional Intake: 25%
- Dietary Guidelines for Americans: 20%
- Food and Drug Administration (FDA) Labeling
- Dietary Reference Intake (DRI), Recommended Dietary Allowance (RDA), Daily Value (DV)
- Nutrition Standards in the National School Lunch and School Breakfast Programs
Food Preparation: 15%
- Carbohydrates, proteins, and fats
- Saturated, polyunsaturated, monounsaturated, and trans fats
- Lean and fatty meats
- Whole grains, refined grains, and fiber
- Fruits and vegetables
- Glycemic index
- Salt, sugar, sweeteners, and spices
Beverages: 10%
- Water, carbonated water, and flavored water
- Dairy products and dairy alternatives
- Sugar-sweetened beverages
- Alcoholic beverages
Purchasing: 10%
- Meal planning, frequency, and logistics
- Availability, convenience, and cost
- Meal prep kits
- Local and online programs
- Restaurants
Dietary Behaviors: 10%
- Meals, snacks, timing, context, and stimuli
- Quality (nutrition) and quantity (portions)
- Preferences, intentions, and patterns
- Emotional eating and disordered eating
Physical Activity: 10%
- Physical Activity Guidelines for Americans
- Children, adolescents, adults, and elderly
- Pregnancy, chronic conditions, and disabilities
- Moderate-intensity and vigorous-intensity aerobic activity
- Muscle-strengthening and bone-strengthening activity
Interventions: 10%
- Motivational interviewing
- Cognitive behavioral therapy (CBT)
- Skills training
- Pharmacotherapy
- Bariatric surgery
Diets: 5%
- Medical: DASH, Mayo, etc.
- Plant based: vegetarian, vegan, etc.
- Cultural: Mediterranean, Nordic, etc.
- Low carb: Atkins, South Beach, Zone, etc.
- Commercial: Weight Watchers, Jenny Craig, Nutrisystem, etc.
- Other: Ketogenic, paleolithic, intermittent fasting, etc.
Disease Considerations: 3%
- Obesity and malnutrition
- Disease-specific diets
- Celiac disease and gluten
- Food allergy
- Food safety
Supplements: 2%
- Vitamins and minerals
- Other supplements
- Safety and efficacy
