Agenda 2022

Announcing the 8th annual Health meets Food: The Culinary Medicine Conference

This year’s conference will take place June 9 through June 12, 2022 and will offer a hybrid experience.

The conference will be held in Orlando Florida in collaboration with the University of Central Florida Rosen College of Hospitality Management. There will also be an online streaming option using a virtual conference platform that will allow for the full conference experience including lectures, expert panels, culinary skills-building programming and small group interactions with your colleagues.

The overarching theme of this year’s conference is using Culinary Medicine as a tool to build healthier menus, develop a variety of diet plans, create care that goes beyond prescriptions and the practice of medicine. Reaching populations prior to them seeking medical care is a goal of practitioners. Partnerships with our counterparts in hospitality can help us achieve this.

Tuition and Discounts

Full conference tuition is $425.00.

There is a $50.00 Early Bird Discount for the conference registration. Early-bird Discount expires on March 1, 2022.

The early bird discount is automatically applied.

In addition, there are discounts for different groups that are automatically applied:

$50.00 off for those in academia using their institution email address during registration, RDs, nurses, pharmacists, certified diabetic educators, chefs and those working in foodservice. Use the code “welovelegumes” at checkout to receive the discount.

$150.00 off tuition for medical students, nursing students and undergraduates attending Health meets Food. Student discount does not apply to post-undergraduate students, residents or fellows. Use the code “studentoflegumes” at checkout to receive the discount.

Register here >>> | Speaker list here >>>

Thursday June 9, 2022

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 – Geriatric Diet
The Geriatric Nutrition module is designed to introduce learners to elderly patients’ physiological changes, nutritional needs, risks for malnutrition, and adaptive approaches to food preparation and consumption. Students will learn about how to screen for malnutrition, develop dietary interventions, and will learn to counsel elderly patients and their family members about how to eat healthfully in their later years.

Friday June 10, 2022 – Food Security

Friday programming will focus on food security issues and how we can optimize screening and intervention through collaboration with community resources as well as considerations for the role of Culinary Medicine in this critical arena.

Food Security Lectures

9:00 AM – Opening Announcements and Important Information 

9:30 AM – Session No. 1: Food Security and Urban Gardens – Karen Washington – Rise and Root Farms

10:10 AM – Session No. 2: Implications of Stress, Nutrition Scarcity and Caloric Abundance – Dr. Cindy Leung – University of Michigan

10:50 AM – Session No. 3: Food Insecurity Screening & Intervening – Dr. Kofi Essel – George Washington University School of Medicine and Health Sciences

Food Security Panel Discussion

1:00 PM – Panel Discussion:  Critical topics in food and nutrition security.  Karen Washington, Cindy Leung, Emily Schlag & Kofi Essel

Culinary Skills Building Session

2:30 PM to 5:00 PM – Culinary Skills Building – Culinary Medicine and Food Security

Elizabeth Suvedi – Chef
Jaclyn Albin, MD – Moderator
Milette Siler, RD – Moderator
Chef Jay Judy – Commentator

Saturday June 11, 2022 – Culinary Medicine Practice Transformation

This year’s focus on Culinary Medicine and Practice Transformation looks at how we can incorporate food throughout the clinical experience, maximizing opportunities to support our patients and our practices.

Culinary Skills Building Session

9:30 AM to 12:00 PM – Culinary Skills Building – Calorie Density

Emily Schlag, RD – Chef
Heather Nace, RD – Moderator
Chef Jay Judy – Commentator

Culinary Medicine Practice Transformation Lectures

1:30 PM – Session No. 1: Culinary Medicine Practice Transformation – 1:30 PM – Session No. 1: Culinary Medicine Practice Transformation – From Clinic to Kitchen to EMR: Building a Culinary Medicine Consult Service – Jaclyn Albin, MD – University of Texas Southwestern

2:10 PM – Session No. 2: Culinary Medicine Practice Transformation – Using Shared Medical Visits for Improving the Health of Patients – Dr. Kristi Artz – Spectrum Health

2:50 PM – Session No. 3: Culinary Medicine Practice Transformation – Media Relations as a Tool for Success – Dr. Joette Giovingo – University of South Florida

Culinary Medicine Practice Transformation Panel Discussion

3:45 PM – Panel Discussion: Practice transformation using Culinary Medicine.


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

Movie Night

6:30 PM to 8:00 PM – The Kitchenistas Documentary Screening and Q & A with Dr. Sabrina Falquier.

To complete our day of Culinary Medicine in practice, see Culinary Medicine in action followed by an engaging and  interactive Q & A with Culinary Medicine Physician, Dr. Sabrina Falquier. The national PBS broadcasting, 8 film festival selected and award-winning feature documentary, The Kitchenistas,, is about women advocating for healthy food traditions to change communities and transform lives. What started as a 7-week nutrition education program eight years ago in National City (CA) for women seeking healthier diets to address a family crisis of obesity, diabetes, and other diet-related issues, has become a 300+ Latina-led movement to raise the health, wellbeing, and resilience of a community.Dr. Sabrina Falquier has been actively working with this lower-income and diverse community since 2016 and has taken her culinary medicine work internationally.

Sunday June 12, 2021

Foodservice in healthcare is a critical element of our patients’ wellbeing and this year’s Sunday programming will build on the themes of practice transformation with respect to the best practices of how food is delivered to our patients.

Culinary Medicine in Healthcare Foodservice

9:00 AM – Session No. 1: Culinary Medicine in Healthcare Foodservice – Plant Based Menus for Hospital Patients and Families – Monica Aggarwal, MD, FACC – University of Florida

9:40 AM – Session No. 2: Culinary Medicine in Healthcare Foodservice – Perspectives of Foodservice Providers – Chef Cary Neff – Conscious Food Solutions

10:10 AM – Session No. 3: Culinary Medicine in Healthcare Foodservice – Hospitality in Healthcare: Principles and Applications – Youcheng Wang, Ph.D. – Rosen College of Hospitality Management, University of Central Florida

Culinary Medicine in Healthcare Foodservice Panel Discussion

11:00 AM – Panel Discussion covering practice transformation using Culinary Medicine.

Optional hands-on Health meets Food module with additional fee.

1:00 PM to 4:00 PM – Anti-Inflammatory Diet

In this module attendees will learn about the relationship between foods, advanced glycation end products, and free radicals. We will review the evidence about the role of diet in heart disease, stroke, COPD, cancer, Alzheimer’s, diabetes, and kidney failure, as well as the inflammatory pathways and where food fits in it. We will also present the evidence showing a relationship between advanced glycation end products, free radicals, and degenerative disorders.