Healthy Kitchens, Healthy Lives™

March 13 – 16, 2014 at The Culinary Institute of America at Greystone, Napa Valley, California


An Annual Gathering of Physicians, Registered Dietitians, Nurses, and Other Healthcare Professionals; Hospital, Insurance, and Other Healthcare Executives; and Healthcare Foodservice Directors and Executive Chefs

Physicians, nutrition professionals, economists and politicians, with unprecedented unity, are warning that recent increases in obesity and diabetes rates are creating extraordinary public health challenges nationally and globally. According to a 2005 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 and beverage choices and lifestyles? How many can serve as role models, coaches, and teachers to shift the way adults think about purchasing, preparing, and enjoying healthy and delicious foods? During this four-day conference, faculty members from Harvard Medical School, Harvard School of Public Health, and other leading institutions present the state-of-the-science on diet and nutrition.

These experts are joined by world class culinary educators from The Culinary Institute of America to lead demonstrations and hands-on teaching sessions (literally in the kitchen) for healthcare professionals who want to learn about selection, purchase, and preparation strategies and techniques for healthy foods and healthy cooking. Conference attendees not only are exposed to the latest systematic reviews of nutrition science, they also taste, prepare, and learn to teach others to enjoy a broad selection of foods that can reduce disease risk and, ideally, replace unhealthy habits.

See more at Healthy Kitchens

Presented By: Harvard School of Public
Health & The Culinary Institute of America 

© 2012 Nutrition Labs UPR-RP

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