Welcome to the April 2022 edition of Zest.
Zest. It says a lot about what the folks who are involved with Culinary Medicine are about. People connected with the Culinary Medicine movement have just that: a zest for life, learning, and teaching.
Zest evokes the excitement and passion that is happening at the intersection of where health meets food.
The Not-So-Early-Bird rate to save $25.00 off Expires April 15th
This year’s meeting will take place June 9 through June 12, 2022 and offer a hybrid experience.
The Not-So-Early-Bird rate is automatically applied at check out and is a discount of $25.00 off the the standard rate.
The conference will be held in Orlando, Florida in collaboration with the University of Central Florida Rosen College of Hospitality Management. There will be an online streaming option, similar to the 2021 conference, 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 and teaching kitchens as a practice transformation tool — how do we restructure clinical practice and healthcare foodservice with a focus on food and health amongst our patients, colleagues and policy makers.
2022 Poster Session Submissions Deadline April 15, 2022
For 2022 we are delighted to be able to gather for The Culinary Medicine Conference Poster Session. Posters can be submitted now, and will be reviewed by the Research Committee with final decisions made in April with notification by May 1.
Find the Submission Form here:
You can find previous posters and abstracts at this link:
Featured Conference Speaker: Kristi Artz, MD, dipABLM, CCMS
Spectrum Health Medical Director Lifestyle Medicine
Kristi Artz, MD is the Medical Director of Lifestyle & Culinary Medicine at Spectrum Health. She is a practicing board-certified Emergency Medicine physician since 2006, Certified Culinary Medicine Specialist since 2017 and diplomate of the American Board of Lifestyle Medicine in 2018. Her current work is focused on reimagining how we connect with patients using personalized lifestyle interventions and transforming healthcare delivery models with a focus on improving health behaviors to prevent and reverse chronic disease.
Dr. Artz and her multidisciplinary team of chefs, Registered Dietitians, and certified health wellness coaches at Spectrum Health work with individual patients, teams, healthcare professionals and community members in a variety of dynamic in-person and virtual formats. Follow this link more information about Lifestyle and Culinary Medicine Spectrum Health.
Culinary Medicine Conference Tuition and Discounts
Full conference tuition is $425.00.
There is a $25.00 Not-So-Early-Bird discount for the conference registration that expires on April 15, 2022. The early bird discount is automatically applied.
In addition, there are discounts for certain groups:
$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. This discount is applied in addition to the Early Bird Discount. Use coupon code “welovelegumes”.
$150.00 tuition for medical students, nursing students, and undergraduates attending Health meets Food. Student discount does not apply to post-undergraduate students, residents, or fellows. (No Early Bird Discount is available for student tuition). Use coupon code “studentoflegumes”.
2022 Culinary Medicine Conference Host Hotel
This year’s host hotel will be the Renaissance Orlando at Seaworld, and we have negotiated a nightly rate of $159.00.
Shuttles will be running daily between the hotel and the Rosen College of Hospitality Management.
Monthly Zest Food Lovers Questionnaire: Academic Medicine
Traci Stevenson, DO
Assistant Professor of Primary Care
Dr. Stevenson leads Culinary Medicine programming at Touro University.
Dr. Traci Stevenson, DO attended Chicago College of Osteopathic Medicine and completed a residency in Family Practice at the University of Illinois at Chicago. She has had the privilege of working in various settings ranging from inner city Chicago to rural Molokai as well volunteering in countries including Fiji, Honduras and Cambodia.
Despite very different locales and cultures she has noticed similarities at the root of health and happiness including the sense of community and relationships to food on the individual, community, medical and structural level. These experiences heightened her interest in osteopathic principles recognizing the reciprocal relationship between structure and function, the body’s innate ability to heal itself, and treating people as a dynamic unit of mind body and spirit. She has a special interest in the importance of food and community as the basis of prevention and health and has Certification as a Culinary Health Specialist and is also an Institute of Functional Medicine Certified Practitioner. Dr. Stevenson currently is an Assistant Professor of Primary Care at TU-COM.
What is your favorite ingredient?
Just about everything. I would say virtually any fruit because they provide such interesting colors, sweetness with zings of tart and I know they are loaded with phytonutrients. During the summer, especially like mixing lime juice, carbonated water and various herbs for refreshing drink variations and love the sour flavor limes add to food and sauces as we just learned to make at the HMF conference.
What is your least favorite ingredient?
Fortunately, I don’t have many least favorite ingredients. If you count liver as an ingredient I would say that has been a classic ‘yuck’ face for me although I have to admit when prepared properly (my husband is the expert in this area) it can be surprisingly good showing that if you are willing to try a different approach and give something a try you might be surprised.
What turns you on creatively?
I am interested in just about everything but notice I can find myself in the garden for hours at a time. I love listening to podcasts while gardening.
What turns you off?
This is another ‘lots’ of them’ answer but would say vanilla. In experimenting with low sugar ‘treats’ and ‘nice creams’ have found vanilla can really make a difference. Also, any fresh herbs always smell good. Oh, and, sautéed garlic, onion and celery, and fresh lemons zest, and…
What culinary flavor or aroma do you love?
Tomato sauce cooking on the stove.
What culinary flavor or aroma do you hate?
Hate is a strong word, but I probably do not really like the smell of fish, fish sauce, fish paste even though I do love the flavors just a small amount brings to a dish.
What profession other than your own would you like to attempt?
Would love to be a Park Ranger in the National Park System or anywhere out in nature.
What profession would you not like to do?
Probably wouldn’t make a good accountant or tax person and definitely not a time share salesperson.
Julia Child invites you to a pot luck dinner with James Beard and Aguste Escoffier. What dish would you take?
Yikes, I’d probably be too afraid to go! As a very novice ‘cook’ I think I would try to keep it simple and let the flavors and colors of fresh vegetables do the work. Maybe a tomato and cucumber salad with red onion and herbs from my garden. Or, if I could get my husband to bake a nice loaf of bread a panzella with fresh mozzarella.
Culinary Medicine in the News
A healthy cooking demonstration from a UAMS culinary medicine faculty member shows the nurses healthy, easy foods they can cook for their families and bring for lunch. Read More>>>
Marshall professors teach medical students through cooking
She is known as “The Wellness Kitchenista” on her social media platforms where she shares tips and tricks to use in the kitchen as well as healthy recipes for her followers to make and enjoy at home. Jessica says that food can be the body’s “best medicine or worst poison” and she is dedicated to teaching others how to incorporate healthier foods on their plates seamlessly. Read More >>
Free Food Security Continuing Medical Education
Continuing Medical Education Online
The Health meets Food team now offers free continuing medical education programming focused on food security issues. The first two modules are available and can be accessed free online. One module covers food security in older adults, and the second covers the SNAP and WIC programs.
This is a significant issue for many in our society and the courseware covers background as well as actionable information for healthcare professionals.
Upcoming Culinary Medicine Events
Continuing Medical Education via Zoom
The Health meets Food team began offering online hands-on cooking classes for CME credit in early May 2020. The classes have been very successful and our first round sold out, so we are adding more classes! Participants will use Zoom to gather, collaborate, cook together, and discuss case studies. Each module will follow the workflow of in-person programming and will take about 3 1/2 hours to complete. A shopping and equipment list is available for each module to guide you in preparation. For registration issues, questions, or for more event information, please contact Cecilia Hatfield at [email protected].
May 6, 2022 – CME Module 02 – Weight Management & Portion Control
May 7, 2022 – CME Module 05 – Protein, Amino Acids, Vegetarian Diets, and Eating Disorders
Curriculum Committee Meetings Every Second Thursday of the Month
Health meets Food Curriculum Committee meetings are held the second Thursday of each month at 5:00 PM Eastern time. All partner sites are invited to join the Zoom meeting. The goal for the remainder of this academic year is to review the carbohydrates module.
You can find Zoom information for participation in the monthly meeting in the Instructor Resources inside Moodle.
Research Committee Meetings Every Third Thursday of the Month
The Health meets Food Research Committee meets on the third Thursday of each month at 5:00 PM Eastern time.
Information on how to join the meeting via Zoom can be found in the Research Information for Health meets Food section of the Instructor Resources
The Certified Culinary Medicine Specialist (CCMS) Program
The Certified Culinary Medicine Specialist (CCMS) designation identifies clinicians who have a unique foundation for incorporating healthy eating into patients’ diets: comprehensive knowledge of nutrition and the culinary techniques to prepare food that is consistent with real-world budgets, time constraints, and nutritional ideals. Physicians, Physicians Assistants, Pharmacists, Registered Dietitians and Nurse Practitioners are eligible for certification.
The hybrid 60-credit curriculum includes a distinctive combination of online nutrition education courses, live conferences, and in-person attendance at hands-on teaching kitchen modules.By completing the program, clinicians will enhance their confidence and quality of care by learning how to:
- Integrate nutritional counseling to supplement pharmacological treatment
- Educate patients about weight loss and weight management
- Develop practical examination-room dialogues that inspire behavioral change
- Implement new strategies in even the busiest primary care offices