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Open access

Research article

First published 2019

Cooking Online With a Chef: Health Professionals’ Evaluation of a Live Culinary Coaching Module

Rani Polak, Adi Finkelstein, Sabrina Paganoni [...]

Nutrition and Metabolic Insights

Free access

Research article

First published 2020-11

Health Coaching as an Intervention for Picky Eaters

Simon Matthews

American Journal of Lifestyle Medicine

Free access

Research article

First published 2019-5

Feasibility Pilot Study of a Teaching Kitchen and Self-Care Curriculum in a Workplace Setting

David M. Eisenberg, Allison C. Righter, Benjamin Matthews [...]

American Journal of Lifestyle Medicine

Free access

Case report

First published 2014-11

Innovation in Diabetes Care: Improving Consumption of Healthy Food through a “Chef Coaching” Program: A Case Report

Rani Polak, Diana Dill, Martin J. Abrahamson [...]

Global Advances in Integrative Medicine and Health

Free access

Research article

First published 2022-7

Bringing the “Joy of Healthy Eating” to Advanced Medical Students: Utilizing a Remote Learning Platform to Teach Culinary Medicine: Findings from the First Online Course Based on the ACLM’s Whole-Food Plant-Based Culinary Medicine Curriculum

Natalie M. Yousef, Robert J. Wallace, Gregory A. Harlan [...]

American Journal of Lifestyle Medicine

Free access

Research article

First published 2023

Fresh Start: A Comprehensive Pilot Produce Prescription Program to Improve Food Literacy and Glycemic Control in Rural,Uninsured Patients

Lauren R. Sastre, Brandon J. Stroud

American Journal of Lifestyle Medicine

Retricted access

Research article

First published 2025-1

Bearing Witness to Teaching and Teachers: A Humanities-Based Inquiry Orientation

Rebecca Sullivan, David T. Hansen

Teachers College Record: The Voice of Scholarship in Education

Search results

Cooking Online With a Chef: Health Professionals’ Evaluation of a Live Culinary Coaching Module

Health Coaching as an Intervention for Picky Eaters

Feasibility Pilot Study of a Teaching Kitchen and Self-Care Curriculum in a Workplace Setting

Innovation in Diabetes Care: Improving Consumption of Healthy Food through a “Chef Coaching” Program: A Case Report

Bringing the “Joy of Healthy Eating” to Advanced Medical Students: Utilizing a Remote Learning Platform to Teach Culinary Medicine: Findings from the First Online Course Based on the ACLM’s Whole-Food Plant-Based Culinary Medicine Curriculum

Fresh Start: A Comprehensive Pilot Produce Prescription Program to Improve Food Literacy and Glycemic Control in Rural,Uninsured Patients

Bearing Witness to Teaching and Teachers: A Humanities-Based Inquiry Orientation