Ccmsination for Certified Culinary Medicine
Specialists Exam Study Guide and Practice Review
CCMS CERTIFIED CULINARY MEDICINE SPECIALIST EXAM
COMPLETE STUDY GUIDE AND PRACTICE REVIEW
AMERICAN COLLEGE OF CULINARY MEDICINE
UPDATED 2025/2026
SECTION 1: EXAM OVERVIEW & ELIGIBILITY
What is the CCMS Certification?
The Certified Culinary Medicine Specialist (CCMS) designation identifies
clinicians
with a unique foundation for incorporating healthy eating into patients' diets:
comprehensive knowledge of nutrition and the culinary techniques to prepare food
that is consistent with real-world budgets, time constraints, and nutritional
ideals [citation:1].
1
,Eligible Professionals:
- Physicians (US, Canada, UK, Australia, South Africa)
- Nurse Practitioners (US, Canada)
- Registered Nurses
- Physician Assistants
- Registered Dietitians
- Masters/Doctorate Level Nutritionists
- Pharmacists [citation:1]
Exam Administration:
- Conducted by Professional Testing Corporation (PTC)
- Administered through Prometric testing centers
- Computer-based and remote proctored options available
- Multiple-choice exam [citation:9]
SECTION 2: DOMAINS AND CONTENT OUTLINE
Content Areas Tested:
2
,I. General Diet and Lifestyle Principles
II. Nutrition Principles
III. Nutrition and Health
IV. Culinary Principles [citation:3]
Exam Logistics:
- Exam held multiple times per year (April, July, October) [citation:4]
- Applications accepted on a rolling basis
- Candidates receive Scheduling Authorization 11 weeks before testing window
- Applications incomplete 14 days before start date are refunded minus fee
[citation:9]
SECTION 3: PRACTICE QUESTIONS
PRACTICE QUESTION 1
The Glycemic Index (GI) primarily measures:
A) Total carbohydrate content of a food
B) The rate at which carbohydrate raises blood glucose relative to glucose
C) The amount of fiber in a food
3
, D) The caloric density of a food
Answer: B
Rationale: GI compares the post-prandial glucose response of a test food to that
of pure glucose, measuring the rate at which carbohydrate raises blood glucose
[citation:5].
PRACTICE QUESTION 2
A food with a low GI but high carbohydrate load is best described as having a:
A) Low Glycemic Load (GL)
B) High Glycemic Load (GL)
C) Zero GL
D) Variable GL depending on cooking method
Answer: B
Rationale: GL = (GI × carbohydrate grams) / 100. A large amount of carbohydrates
can produce a high glycemic load even when the glycemic index is low
[citation:5].
4
Specialists Exam Study Guide and Practice Review
CCMS CERTIFIED CULINARY MEDICINE SPECIALIST EXAM
COMPLETE STUDY GUIDE AND PRACTICE REVIEW
AMERICAN COLLEGE OF CULINARY MEDICINE
UPDATED 2025/2026
SECTION 1: EXAM OVERVIEW & ELIGIBILITY
What is the CCMS Certification?
The Certified Culinary Medicine Specialist (CCMS) designation identifies
clinicians
with a unique foundation for incorporating healthy eating into patients' diets:
comprehensive knowledge of nutrition and the culinary techniques to prepare food
that is consistent with real-world budgets, time constraints, and nutritional
ideals [citation:1].
1
,Eligible Professionals:
- Physicians (US, Canada, UK, Australia, South Africa)
- Nurse Practitioners (US, Canada)
- Registered Nurses
- Physician Assistants
- Registered Dietitians
- Masters/Doctorate Level Nutritionists
- Pharmacists [citation:1]
Exam Administration:
- Conducted by Professional Testing Corporation (PTC)
- Administered through Prometric testing centers
- Computer-based and remote proctored options available
- Multiple-choice exam [citation:9]
SECTION 2: DOMAINS AND CONTENT OUTLINE
Content Areas Tested:
2
,I. General Diet and Lifestyle Principles
II. Nutrition Principles
III. Nutrition and Health
IV. Culinary Principles [citation:3]
Exam Logistics:
- Exam held multiple times per year (April, July, October) [citation:4]
- Applications accepted on a rolling basis
- Candidates receive Scheduling Authorization 11 weeks before testing window
- Applications incomplete 14 days before start date are refunded minus fee
[citation:9]
SECTION 3: PRACTICE QUESTIONS
PRACTICE QUESTION 1
The Glycemic Index (GI) primarily measures:
A) Total carbohydrate content of a food
B) The rate at which carbohydrate raises blood glucose relative to glucose
C) The amount of fiber in a food
3
, D) The caloric density of a food
Answer: B
Rationale: GI compares the post-prandial glucose response of a test food to that
of pure glucose, measuring the rate at which carbohydrate raises blood glucose
[citation:5].
PRACTICE QUESTION 2
A food with a low GI but high carbohydrate load is best described as having a:
A) Low Glycemic Load (GL)
B) High Glycemic Load (GL)
C) Zero GL
D) Variable GL depending on cooking method
Answer: B
Rationale: GL = (GI × carbohydrate grams) / 100. A large amount of carbohydrates
can produce a high glycemic load even when the glycemic index is low
[citation:5].
4
