“Healthy Kitchens, Healthy Lives” is an annual leadership conference bringing together nutrition science, health care, and culinary arts, and it is presented by Harvard School of Public Health and The Culinary Institute of America.
The conference is intended for:
- Physicians from all specialties
- Physician assistants, nurses, nurse practitioners
- Nutritionists, dieticians, occupational and physical therapists
- Exercise physiologists and other allied health professionals
- Insurance and hospital executive directors
- Food service executives, executive chefs, and those responsible for food services within hospitals, K-12 programs, college and university campuses, retirement and assisted-living communities, nursing homes and military facilities
- Mental health providers
Physicians, nutritionists, economists and politicians are issuing alarming warnings that the recent increases in obesity and diabetes are creating extraordinary public health challenges nationally and globally, and that even the advancements in biomedical technologies may not be enough to fight the burden of disease as too many people eating too much and moving too little over their lifetime. The current alarming estimate by the Centers for Disease Control & Prevention (CDC) is that by 2050, as many as 1 in 3 adults will develop diabetes if current trends continue.
The program offers demonstrations and hands-on teaching sessions in the kitchen for health care providers to learn about selection, purchase and preparation strategies and techniques for healthy foods and healthy cooking. Besides covering the latest systematic reviews of nutrition science, the attendees will also taste, prepare and learn to teach others to enjoy a broad selection of foods which can reduce disease risk and, ideally, replace unhealthy habits. As the overwhelming message of the program is to successfully engage their patients to improve their nutritional and lifestyles choices, to serve as role models, coaches and teachers to shift the way the public thinks about purchasing, preparing, and enjoying healthy and delicious foods.
This program is an example of why I am pursuing a Masters degree in Clinical Nutrition. I am interested in attending this program for next year to be able to bring the practical knowledge to my patients and the commity.
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