Healthy Kitchens, Healthy Lives
February 3, 2021 @ 7:00 am - February 5, 2021 @ 7:00 pm UTC+0$1810
This annual gathering of physicians, registered dietitian nutritionists, nurses, and other healthcare professionals; hospital, insurance, and other healthcare executives, and healthcare foodservice directors and executive chefs is held every year at The Culinary Institute of America at Copia in Napa Valley, California.
Physicians, registered dietitian nutritionists, economists, and politicians—with unprecedented unity—are warning that the recent increases in obesity and diabetes are creating extraordinary public health challenges nationally and globally. According to a recent Institute of Medicine report: “The great advances of genetics and biomedical discoveries could be more than offset by the burden of illness, disability, and death caused by too many people eating too much and moving too little over their lifetime.”
How many doctors, nurses, and other healthcare professionals are truly knowledgeable about the latest scientific evidence to distinguish “healthy” versus less healthy or unhealthy foods? How many know how best to successfully engage their patients to improve their food choices and lifestyles? How many can serve as role models, coaches, and teachers to shift the way people think about purchasing, preparing, and enjoying healthy and delicious foods.
In this conference, faculty members from Harvard Medical School and the Harvard T.H. Chan School of Public Health along with nutrition researchers and health practitioners from other prestigious institutions present the state of the science of diet and nutrition. The evidence base underpinning the Menus of Change Principles of Healthy, Sustainable Menus —also a joint initiative of CIA and Harvard Chan School, aimed at advancing the best possible future for the foodservice industry—serves as the scientific reference point as issues of environmental health and food ethics intersect with the distinct vision and mission of HKHL. The scientific experts at the conference are joined by world class culinary and nutrition educators from The Culinary Institute of America to lead demonstrations and hands-on teaching sessions—literally in the kitchen—for healthcare providers who want to learn about selection, purchase, and preparation strategies and techniques for healthy foods and healthy cooking. Conference attendees will not only be exposed to the latest systematic reviews of nutrition science, they will also taste, prepare, and learn to teach others to enjoy a broad selection of accessible foods, beverages, and dietary habits that can reduce disease risk and, ideally, replace unhealthy habits.
One goal of this conference is to transform attendees into advocates and role models for healthy food and lifestyle choices. By way of analogy, until physicians actually quit smoking en masse (remember the 1970s?), they were far less capable of and enthusiastic about counseling their patients to quit smoking.
The faculty of this conference is committed to providing information and hands-on knowledge to enable conference attendees to serve as teachers and role models in the areas of food selection and preparation, mindfulness, and physical activity.