Food Coach Academy

Food Coach Foundations is a 15-hour online workforce training program designed to support Community Health Workers, Produce Prescription teams, medically tailored meal and grocery initiatives, care coordinators, peer supports, and other frontline Food is Medicine staff. The program teaches the research-based methodology of Food Coaching, equipping participants with practical tools to help individuals and families translate nutrition recommendations into realistic, culturally meaningful food practices that fit everyday life.

Rather than training participants to become nutrition experts, Food Coach Foundations prepares frontline workers to confidently support food behavior change through practical culinary strategies, food literacy, produce utilization, and supportive communication skills. Learners develop the ability to bridge the gap between healthcare recommendations and real-world implementation by helping communities build confidence with healthy food in ways that are accessible, respectful, and sustainable.

Designed for healthcare systems, rural health initiatives, community organizations, and Food is Medicine programs, Food Coach Foundations helps build the workforce infrastructure needed to extend Food is Medicine beyond the clinic walls and into homes, communities, and everyday life.

Perfect for rural health teams, community organizations, and care networks looking to scale Food Is Medicine beyond the clinic walls.

In this course you will learn about:

• Food Basics 

  • Food is Medicine Prescriptions
  • Food Assessments
  • Food Insecurity
  • Food Coaching

• Taste & Flavor

  • The difference between taste & flavor
  • Types of tasters
  • Evaluate a person's taste preferences
  • Cultural Preferences

• Culinary Skills

  • Essential Culinary Skills
  • Cooking
  • Basic Skills including safety
  • Transforming Kitchens

• Fruit

  • Basics - benefits, recommendations, 
  • Assessment
  • At the Store - how to shop and store fruit
  • Flavor Development
  • Preparing 
  • Serving and Planning

• Vegetables 

  • Basics - benefits, recommendations 
  • Assessment
  • At the Store - how to shop and store vegetables
  • Flavor Development
  • Preparing 
  • Serving and Planning