Integrating Culinary Medicine Into Obesity Medicine to Improve Practice and Patient Outcomes

Dietitian and cuklinary medicine specialist Christina Badaracco, MPH, RDN, LDN teaches the fundamentals and practical steps for integrating culinary medicine into obesity medicine to improve your clinical practice and your patients’ outcomes

At a glance:



Discover the fusion of education and practical application in promoting healthy dietary patterns through culinary medicine. This program explores teaching kitchen essentials, including models, target populations, interdisciplinary collaborations, and curriculum examples. Participants will gain insights into diverse teaching kitchen approaches and receive valuable resources for seamless integration into clinical practice. Included in the presentation will be at least two real-world examples showcasing innovative applications and recommended resources for further learning and application.

Target Audience:

Various healthcare practitioners, including physicians, nurse practitioners, registered dietitians, etc.; content also relevant for healthcare administrators, funders, and community health workers (if in attendance) so they understand the value of this intervention and their possible roles

Learning Objectives:

  1. Define the key elements of culinary medicine and its role in promoting healthy dietary patterns through education and practical application. 
  2. Implement three distinct teaching kitchen models suitable for instructing patients, health professional trainees, and diverse audiences.
  3. Identify and utilize three recommended resources to enhance understanding and successfully integrate teaching kitchen operations into clinical practice settings. 


(This lecture is part of our Innovative Approaches To Obesity Medicine For Healthcare Professionals)

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The Lecturer(s)

Christina Badaracco, MPH, RDN, LDN

Christina Badaracco, MPH, RDN, LDN

Christina Badaracco, MPH, RDN, LDN, works as a healthcare consultant, focusing on healthcare transformation and evidence generation. She also regularly writes, teaches, and develops curriculum about nutrition, culinary medicine, and sustainable agriculture—including developing and leading programming for the Obesity Medicine Association, publishing The Farm Bill: A Citizen’s Guide in 2019, publishing five cookbooks with the Transamerica Institute, and co-developing a culinary medicine course at the Georgetown University School of Medicine. Christina previously worked for Avalere, the EPA, Teaching Kitchen Collaborative, Oakland Unified School District, NIH Clinical Center, and more. She serves as president-elect for the DC Metro Academy of Nutrition and Dietetics, board member for Slow Food DC, and active contributor to various other organizations. She earned her Master of Public Health from the University of California, Berkeley, and her bachelor’s degree in Ecology and Evolutionary Biology, with a minor in Italian Language and Culture, from Princeton University. She completed her dietetic internship at Massachusetts General Hospital and was selected as a 2023 Emerging Dietetic Leader by the Academy of Nutrition and Dietetics.

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Christina Badaracco, MPH, RDN, LDN

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Christina Badaracco, MPH, RDN, LDN


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