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Introduction to Culinary Medicine (Segment 3)   

Eggs. Avocado. Shrimp. Pasta. Butter. What do they all have in common? At one time in the recent past - or present - they have been labeled as unhealthy by leading dietary groups, councils, national recommendations and guidelines. But what does the evidence really suggest regarding the consequences of our food choices, and how and why we make them? Join cardiologist and professional chef, Dr. Michael Fenster, MD for an evidence-based look into these and other health and food related questions. Introduction to Culinary Medicine is an online course available to interested parties in the general public that covers the same material offered in the graduate level, 3-credit university course. It will provide an overview of the many facets and intriguing insights of this newly evolving discipline.

This is Segment 3: The Art of Source-ry: Ingredients and Making Evidence-Based Food Choices. Course meets online and is available for noncredit only. Course is available for a microcredential.

Please visit the program website for complete information about this course.

To register, select the "Add to Cart" button below and follow the instructions through checkout. Within 24 hours of registration, you will receive login information. The subject line of the email will be: “University of Montana Online Course Access.” Please note that payment must be received before the login information will be sent to you. If you do not receive this email, be sure to check your spam folder as it may have been delivered there.

 

Title: Introduction to Culinary Medicine (Segment 3)
Credits: 0.00
Dates: 8/26/2021 - 12/31/2021
Instructor: Michael Fenster
Fee: $99.00

This is the Fall 2021 section of this course. Additional sections will be added accordingly. This course is open for continuous, year-round enrollment.