Zest: The Health meets Food Newsletter – February 2022

Welcome to the February 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.

2022 Poster Session at Health meets Food: The Culinary Medicine Conference

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:


Register for the Conference Here »
Book your hotel room for the conference now! »

Monthly Zest Food Lovers Questionnaire: CMSB Advisory Board Member

Jessica Todd, MS, RD, LD

Coordinated Program Director and Clinical Associate Professor

Jessica Todd, MS, RD, LD is a native of Atlanta, Georgia and is a registered and licensed dietitian with over a decade of clinical experience. Jessica is currently owner of Perfectly Portioned Nutrition, a local healthy meal-prep company, and Clinical Associate Professor and the Coordinated Program Director in the Department of Nutrition at Georgia State University. Under Jessica’s leadership, the Coordinated Program maintains a 98% pass rate for the National Examination for the Registered Dietitian and was awarded the Noteworthy Practice Award by the Accreditation Council for Education in Nutrition and Dietetics in 2016. Jessica is proficient in menu development and analysis, individual and group counseling, program development and implementation, as well as education.

Jessica is an active member of the Academy of Nutrition and Dietetics, the Georgia Academy of Nutrition and Dietetics (GAND) and the Greater Atlanta Dietetic Association (GADA).

In 2019 Jessica started the Culinary Medicine and Wellness programming at Georgia State University as a means to fill a gap within the curriculum offered to nutrition students and undergraduate students at large. She is excited to serve as curriculum committee member to The Culinary Medicine Specialist Board starting January 2021.  Prevent prescriptions, eat for wellness is at the heart of Jessica’s philosophy on nutrition. As a mother, entrepreneur, avid cook and educator, Jessica recognizes that food is an integral part of our lives.

What is your favorite ingredient? 

That’s an easy one! Corn is by far my favorite ingredient. It is nature’s sweetener, full of antioxidants and fiber. I use it in salads, pastas, quiche, tacos, pizza, soups and chilis.

What is your least favorite ingredient? 

White pepper. I know weird. I can pick it out of a dish, for some reason it has a strange after taste.

What turns you on creatively? 

Menu and recipe design. Some people scour the internet for fashion or home décor, I love to hunt for recipe inspirations that I can re-create.

What turns you off? 

Too many committee meetings, necessary but painful at times.

What is your favorite recipe or meal? 

Tacos! They are so versatile, I could eat a variation of tacos at every meal – even breakfast!

What culinary flavor or aroma do you love? 

Sautéing garlic and onions, the start of so many recipe staples, a FODMAP diet would be extremely hard for me.

What culinary flavor or aroma do you hate? 

Fish sauce. I will use it but hate the taste.

What profession other than your own would you like to attempt? 

I think I would be an amazing retired lotto winner!

What profession would you not like to do? 

I could never be an elementary school teacher, I only have patience for my own kid. Teachers are underappreciated.

Julia Child invites you to a pot luck dinner with James Beard and Aguste Escoffier. What dish would you take? 

I’d have to stick to my roots and make the best Southern Mac and Cheese they’ve ever had!

Registration is now open for the 8th annual Health meets Food: The Culinary Medicine Conference

This year’s meeting will take place June 9 through June 12, 2022 and 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 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.

Featured Culinary Medicine Conference Speaker: Cindy Leung, ScD

The Institute for Healthcare Policy and Innovation
University of Michigan

Dr. Leung is a nutrition epidemiologist whose research focuses on diet and health disparities in vulnerable populations. Using qualitative and quantitative research methods, her research focuses on three primary areas: 1) understanding stress as a novel mechanism underlying food insecurity and children’s risk of obesity, 2) evaluating the impact of participating in federal food programs on dietary behaviors and chronic disease risk, and 3) assessing stakeholder-supported strategies for improving the Supplemental Nutrition Assistance Program (SNAP). She has also conducted several studies on diet and cellular aging.

Culinary Medicine Conference Tuition and Discounts

Full conference tuition is $425.00.

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

View the List of Speakers »
View the Agenda »
Register Here »
Book your hotel room now! »

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.

Register Here »

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 cecilia@healthmeetsfood.com.

February 11, 2022 – CME Module 06 – Sodium, Potassium, and Hypertension

February 12, 2022 – CME Module 01 – Introduction to Culinary Medicine

March 12, 2022 – CME Module 16 – Anti-Inflammatory Diet

March 13, 2022 – CME Module 04 – Food Allergy & Intolerance

April 8, 2022 – CME Module 07 – Carbohydrates

April 10, 2022 – CME Module 01 – Introduction to Culinary Medicine

May 6, 2022 – CME Module 02 – Weight Management & Portion Control

May 7, 2022 – CME Module 05 – Protein, Amino Acids, Vegetarian Diets, and Eating Disorders

Register now!

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

Culinary Medicine in the News

Job Opening: Kitchen Manager at the Goldring Center for Culinary Medicine

The nation’s premier teaching kitchen has an opening for a Kitchen Manager.

The Kitchen Manager, Operations for The Goldring Center for Culinary Medicine (GCCM) will provide organizational and kitchen support for the Center. Will work closely with the Director of Operations and Assistant Director to ensure the mission and goals of the Center are achieved.

Dr. Deborah Koehn Published in Contemporary OB/GYN

Cardiovascular disease (CVD) is the leading cause of mortality and morbidity for women in the United States. Ninety percent of women have 1 or more risk factors for developing CVD. Among women and men aged 40 years, there is an equal prevalence of CVD, and by the time they are aged 60 years, more women than men have heart disease. Nonetheless, CVD remains understudied, underdiagnosed, and undertreated in women.  Read More>>>

UAMS Culinary Medicine Program Promotes Kidney Health

The culinary medicine team at the University of Arkansas for Medical Sciences (UAMS) recently partnered with the Little Rock Chapter of The Links, Inc., and Black Kidney Awareness Resource and Education (KARE) to educate people about chronic kidney disease and prevention.

New WVU Lifestyle Medicine Clinic, curriculum address region’s critical needs

The new curriculum draws on a longstanding Health Sciences commitment to bettering lives through lifestyle medicine. Students in the School of Medicine have the option of completing a Culinary Lifestyle Medicine track as part of their curriculum.

Take a bite out of stress | Healthy comfort foods to boost happiness

Specializing in Culinary Medicine Dr. Sabrina Falquier says we can eat our way to happiness. Go to: www.sensationssalud.com

Conshohocken resident Jessica DeLuise, PA-C, CCMS, recently was awarded the 2021 Mid Atlantic Emmy NATAS award in the category, Long Form Lifestyle Content, for her show, Eat Your Way to Wellness. 

Conshohocken resident Jessica DeLuise, PA-C, CCMS, recently was awarded the 2021 Mid Atlantic Emmy NATAS award in the category, Long Form Lifestyle Content, for her show, Eat Your Way to Wellness. DeLuise created, hosted, and was the executive producer of the program. Video/sound production for the show was by Rival Productions and the show’s chef and food stylist was Sara DeLuise.

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