Health Meets Food: The Culinary Medicine Conference™ 2018
June 14 – June 17, 2018
New Orleans, LA
The Jung Hotel
Registration Opens December 1, 2017
The Conference Details
We are delighted to announce that registration for Health meets Food: The Culinary Medicine Conference, to be held June 14-17, 2018, is now open.
Register at this link: Health meets Food Registration
This year’s conference will be held at The Jung Hotel. We have secured a great rate for rooms and you can book right this very minute.
You can also take advantage of the rate for nights before and after the event if you want to extend your stay here in New Orleans. There will be limited rooms so book your room as soon as possible to make sure that you don’t miss out.
The registration page for the hotel is here: The Jung Hotel Registration
We will have a poster competition again this year and are very excited about being able to fully incorporate that into the conference arena. You can find information on poster submissions at this link: Poster Submission Guidelines and Form
You can find information and the agenda at this link: Health meets Food Agenda
Our Friday morning Keynote Presentation will be given by Brian Wansink, PhD.
Dr. Wansink is the John Dyson Professor of Marketing, the Director of the Cornell Food and Brand Lab and Co-Director of the Center for Behavioral Economics in Child Nutrition Programs and co-founder of the Smarter Lunchrooms Movement at the Dyson School of Applied Economics & Management in the SC Johnson College of Business at Cornell University, Ithaca, NY. He is also the author of over 150 peer-reviewed papers and of the best-selling book Mindless Eating: Why We Eat More Than We Think (2006) and Slim by Design: Mindless Eating Solutions for Everyday Life (2014).
On Saturday morning this year’s conference will buld on last year’s themes with continued focus on food insecurity and an panel of innovaters in the field.
Sunday June 17th we will launch programming that looks at the food supply chain with a specific emphasis on antibiotic use and the impact on antibiotic resistance in the clinical setting as well as practical strategies for healthcare providers and culinarians to take action.
We will offer both a Culinary/Clincial track this year and an Academic track. Registration will include two hands-on cooking modules, over 8 hours of lectures, skills building and seminars for a total of up to 23 hours CME.
• Participate in educational sessions dedicated to Culinary Medicine. (8 hours CME/CNE/CPE).
• One hands-on cooking sessions in Goldring Center kitchens (up to 9 hours CME/CNE/CPE).
• Present current research.
• Participate in poster sessions.
• Review Culinary Medicine courseware with colleagues from over 30 academic medical centers.
• Experience New Orleans.
• Engage in up to 3 hands-on cooking modules. (Additional fee applies.)
• Earn up to 23 CME/CNE/CPE credits.