Course Overview

Prescribing Nutrition in the Time of Food Apartheid

Learn what you can do to better understand your patients' foodways as well as actionable steps to create food prescriptions that are accessible, nutritious and promote healthier food systems in your community.
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2021 Annual Conference

October 29-31, 2021

Required Lessons

1 lesson with video, quiz, and evaluation

Time to Complete

45 minutes

Non-CME Eligible*

CME Expired
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Course Info
Course Faculty

What you will learn

 Course Summary

Integrative medicine often includes nutritional recommendations for health and wellness promotion. In this talk, we will dive beyond the food as medicine ideology and explore how our food systems are struggling to deliver nutritious and healthy diets in an equitable manner. Families of color have significantly less access to healthy food- this is food apartheid. As health care professionals, we can be a part of dismantling racism in food systems by addressing reductionism in discussions around healthy food for our patients. Learn what you can do to better understand your patients' foodways as well as actionable steps to create food prescriptions that are accessible, nutritious and promote healthier food systems in your community.

 Course Objectives

By the end of this course, learners will be able to:
  • Utilize an accurate and socioecomic sensitive food intake/history.
  • Describe the term food apartheid, and understand the need to dismantle racism in food systems to insure better nutrition for all.
  • Employ several concrete action steps to dismantle racism in local food systems.
See course outline below for additional information.

This course includes:

  • Video recording
  • Downloadable audio
  • Speaker handout(s)
  • 1 Quiz
  • 1 Evaluation
  • Certificate of Completion

Course Faculty

Geeta Maker-Clark, MD, ABOIM


Dr. Geeta Maker-Clark is the Director of Integrative Nutrition and Advocacy at NorthShore University Health System and clinical assistant professor and co-director of the Culinary Medicine program at the University of Chicago, Pritzker School of Medicine, one of the first nutrition and cooking programs in an academic center in the country.

Dr. Maker-Clark holds a BA in English Literature from Northwestern University and received her MD from Rush Medical College in Chicago, IL, She has spent the past two decades studying integrative medicine, nutritional science, botanical medicine, and natural childbirth and has worked in grassroots health clinics all over the world, from rural Brazil to Standing Rock, ND. She is fellowship trained in obstetrics and maternal child health, and a graduate of the University of Arizona 2 year Fellowship in Integrative Medicine, under the supervision of Dr. Andrew Weil, Dr. Maker-Clark started the Food is Power program on the South Side of Chicago to empower middle schoolers with the knowledge and expertise around making great food choices, within a curriculum that focuses on decolonizing food and nutrition education. She is also the founder of the Food is Medicine CME  symposium that draws over 250 people annually to Chicago to learn the latest in nutritional science as well as food education innovation. Dr. Maker-Clark was selected as one of twelve food justice activists to the inaugural class of the Castanea Fellowship. She lives in Evanston, IL with her husband and three children.


No financial relationships with any ineligible companies to disclose.

Accreditation and CME

The CME for this course has expired, however you will continue to have access to your purchased content. 

The views and opinions expressed in this activity are those of the faculty and do not necessarily reflect the views of the University of California, Irvine School of Medicine and/or the Academy of Integrative Health & Medicine.

Enroll Now!

This course is self-paced with no set beginning or end date. You may complete this course on your own schedule and pace. Enrolling in and purchasing this course grants you access to its contents in perpetuity. All required course activities must be completed to earn any eligible continuing education credit(s) and obtain a certificate of completion for this course.