Health meets Food: The Culinary Medicine Conference

Health meets Food: The Culinary Medicine Conference

The 10th annual Health meets Food: The Culinary Medicine Conference – June 2024

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.

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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.

5:00 PM to 8:00 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.

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:  The African Heritage Diet: Highlighting Cultural Food Traditions – Adante Hart

9:40 AM – Session No. 2: Health Meets Heritage: Research Update on the Mediterranean Diet – 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: Fundamental Culinary Skills

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

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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 – 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


5:30 PM to 6:30 PM  – Mediterranean Diet Hors d’oeuvres and Libations: free to attendees and guests

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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.

Register Now!

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