Health meets Food: The Culinary Medicine Conference
The 10th annual Health meets Food: The Culinary Medicine Conference – June 2024
Next year’s conference will take place in early June and will offer a hybrid experience.
There will be an online streaming option using a virtual conference platform that will allow for the full conference experience including lectures, expert panels and culinary skills-building programming.
Thursday
Optional* Hands On Health meets Food Module
*With additional fee. All times Eastern Daylight Time
1:00 PM to 4:00 PM – Introduction to Culinary Medicine
An outline of the Mediterranean diet examining recent sources and studies examining its effectiveness in treating diet-related illnesses. The module reviews methods of communicating these principles to patients along with an introduction to basic kitchen safety and knife handling skills.
1:00 PM to 4:00 PM – Heritage Cooking for Health
Review principles around cultures, customs and foods for African, Asian and Latino/Hispanic cuisines. Practice with new ingredients and techniques and create great recipes including Brown Rice Congee, Chili Crisp, Atole de Fresa, Nopales con Huevo, Khara Bath, Coconut Chutney and Genfo with Niter Kibbeh.
Friday
Reboot of Fundamental Knowledge
Friday programming will focus on the foundational elements of how patients and patrons think about diet and healthy food. We will explore the adaptability of Mediterranean diet and the research behind heritage diets around the world along with the current evidence around popular diets such as intermittent fasting, ketogenic diet and the carbon footprint of our foodways.
Presentations: Culinary Medicine – Fundamental Knowledge
8:45 AM – Opening Announcements and Conference Information
9:00 AM – Session No. 1: Showcasing the cultural diversity of MEDdiet – Adante Hart
9:40 AM – Session No. 2: Showcasing the flexibility and customizability of MEDdiet – Kelly LeBlanc
10:20 AM – Session No. 3: Intermittent Fasting as a Dietary Strategy – Krista Varady, PhD
11:00 AM – Session No. 4: Carbon Footprint for Popular Dietary Strategies
Culinary Skills Building Sessions: Food Allergy and Celiac Disease
1:00 – 3:45 PM
Skills Building: Flavor Building – Barbara Kamp – Classroom
Skills Building: Knife Skills – Baking Lab
Skills Building: Sautéing – Demo kitchen
Skills Building: Steaming – Lab
Skills Building: Poaching – Lab
Skills Building: Low Temperature Grilling – Outside
Keynote Presentation
4:00 – 5:00 PM – Robert Lustig, MD – The True Purpose of Nutrition
Saturday
Challenges in Culinary Medicine
Culinary Skills Building Sessions – Culinary Medicine Challenge
During this year’s culinary skills building sessions we will explore the challenges our vulnerable patients face with cooking great healthy food using a variety of pre-selected ingredients. Teams will create and share recipes with other conference participants in the afternoon sessions.
9:00 – 11:45 AM
Skills Building: Farm Box – Barbara Kamp – Flavor Building – Classroom
Skills Building: Bodega Box – Baking Lab
Skills Building: Food Bank Items – Demo kitchen
Skills Building: WIC Items – Lab
Skills Building: Limited Equipment – Lab
Skills Building: Limited Equipment – Outside
Challenges in Culinary Medicine
1:30 PM – Session No. 1: Culinary Medicine Challenge Presentations
2:15 PM – Session No. 2: Helping Patients Navigate the Food Landscape – Ed McDonald, MD
3:00 PM – Session No. 3: Changing the View of Foodservice and Nutrition – Dan Giusti
Panel Discussion: Challenges in Culinary Medicine
4:00 PM – Panel Discussion: Panel discussion
Reception
5:30 PM to 6:30 PM – Mediterranean Diet Hors d’oeuvres and Libations: free to attendees and guests
Sunday
Looking to the Horizon: Food for Thought
What does the future hold for our patients and patrons?
Presentations: Culinary Medicine in the Future
9:00 AM – Session No. 1: Pharmaceutical Treatment of Obesity: Now and Future – Alicia Tucker, MD, FAAP
9:40 AM – Session No. 2: Artificial Intelligence in Nutrition and Culinary Medicine – Ayes Pyrros, MD
10:10 AM – Session No. 3: Nutrigenomics – Ali Mostashari, PhD
Panel Discussion: Culinary Medicine in the Future
11:00 AM – Panel Discussion covering the future state of nutrition for clinicians and foodservice professionals.
Optional hands-on Health meets Food module with additional fee
1:00 PM to 4:00 PM – Heritage Cooking for Health
Review principles around cultures, customs and foods for African, Asian and Latino/Hispanic cuisines. Practice with new ingredients and techniques and create great recipes including Lamb Tagine with Prunes and Dates, Ras el Hanout, Nigerian Chicken Pepper Soup, Pepper Soup Blend, Misir Wat, Niter Kibbeh, Berbere, Cape Malay Seafood Curry and Cape Malay Curry Powder.
This in-person programming will be held as part of Health meets Food: The Culinary Medicine Conference held in-person at the Prince Georges Community College.
