Zest: The Health meets Food Newsletter – July 2021

Welcome to the July 2021 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.

Curriculum Update for Partner Sites

The Health meets Food team has made important changes in the last few weeks to the Health meets Food Professional Student courseware. We hope you will find the efforts of the team and the curriculum reviewers worthwhile.

Health meets Food1. The quizzes have been updated across all 30+ modules. The update is an effort to streamline the quizzes in Moodle and make them easier to update going forward. We will be able to make corrections quite easily, whether that is something as serious as a confusing question or as simple as a typographical error.

It will also allow us to perform psychometric analysis yearly to determine the validity and fairness of the questions. That statistical analysis will be performed by the partner who provides examination administration for the certification exam, Professional Testing Corporation.

Questions are now all structured as 4 answer multiple choice questions and have been edited this year based on suggestions from faculty across the country. As always, we are eager to hear any critique and feedback which we will incorporate into the quizzes each year as we work to update the questions.

2. Curriculum Guides that can be found in your Instructor Resources are in the process of being updated and that work should be complete in the next week.

The primary effort has been to revise the course objectives for each module both to make certain that they are in alignment with the curriculum but also to follow Bloom’s taxonomy.

3. In the coming month we will finalize updates for Module 1 – Introduction to Culinary Medicine and Module 5 – Protein, Amino Acids, Vegetarian Diets, and Eating Disorders.

There have been significant changes and updates, also based upon the suggestions of faculty members across the country.

Thanks to the members of the Curriculum Committee who have helped oversee this initiative: Elaine Chen, Jessica Davette Todd, Elena Dent, Nurgul Fitzgerald, Emily Johnston, Sabrina Montgrain, Amy Moyer, Heather Nace, Lani Relucio, Milette Siler, Michelle Troup, Anne Van Beber, Andy Vaughn, and Ileana Vargas.

Monthly Profile: Academic Medicine

Our colleagues at >University of Arkansas for Medical Sciences have been building a significant Culinary Medicine program in Little Rock. The program is led by Dr. Gloria Richard-Davis with full support of Chancellor Cam Patterson and a full team of faculty members participating. We thought it would be fun to feature both of them with our Zest Newsletter Escoffier Interview (shamelessly robbed from the Actors Studio Bernard Pivot questionnaire).

Gloria Richard-Davis, MD, MBA, NCMP, FACOG, leader of the Culinary Medicine Program at the University of Arkansas for Medical Sciences

Gloria Richard-Davis, MD, FACOG

University of Arkansas for Medical Sciences
Obstetrics & Gynecology
College of Medicine
Little Rock, AR
Academic Profile
Physician Profile

<pGloria Richard-Davis, MD, FACOG offers OB/GYN offers services at the University of Arkansas for Medical Sciences. She serves as the lead instructor for UAMS Culinary Medicine Program.

Dr. Richard-Davis is Professor and Executive Director for UAMS Division of Diversity, Equity and Inclusion, Division Director for Reproductive Endocrinology and Infertility as well as Medical Director for the Physician Assistants program. She joined the UAMS faculty in January 2013. She is board certified in Reproductive Endocrinology and Infertility and Obstetrics and Gynecology. She previously served as Professor and Chair of the Obstetrics and Gynecology Department at Meharry Medical College from January 2007 – 2012. Prior to her appointment, Dr. Richard-Davis served as the Section Head of Reproductive Health Services for Ochsner Clinic Foundation and the Medical Director of the Fertility Center at Ochsner from 2000-2007 in New Orleans. She was Assistant Dean in Student Affairs and Assistant Professor in the Department of Obstetrics and Gynecology at Tulane University School of Medicine from 1994 – 1998.

Dr. Richard-Davis received her medical degree from Louisiana State University School of Medicine in 1982. She completed her residency training in Obstetrics and Gynecology at Madigan Army Medical Center in Tacoma, Washington from 1982 – 1986. She received her fellowship training in Reproductive Endocrinology and Infertility at Wayne State University/ Hutzel Hospital in Detroit, Michigan. Dr. Richard-Davis has more than 25 years of experience in women’s health and reproductive endocrinology and in general obstetrics and gynecology. She has served in leadership positions in medical professional societies, including the American Society of Reproductive Medicine, the North American Menopause Society, and the American College of Obstetrics and Gynecology. She is an oral board examiner for ABOG. She is also the recipient of many awards and grants for her research and scholarly activities.

Her passion for Culinary Medicine grew out of her concern and focus on optimizing women’s health prior to conception for better pregnancy outcomes. Her polycystic ovarian patients that struggle with obesity and glucose abnormalities was the catalyst that started her focus on Culinary Medicine. As an undergraduate student she studied nutrition at Harvard University and it was there she gained her understanding about the importance of nutrition impact on health. Her areas of research and active interest include menopausal health, polycystic ovarian syndrome, female sexual dysfunction, uterine fibroids, ovulation induction, reproductive disruptors, and assisted reproductive technologies. She has authored over 50 peer-reviewed publications and a book on infertility entitled Planning Parenthood: Strategies for Success in Fertility Assistance, Adoption, and Surrogacy.

What is your favorite ingredient? 

Slap your Mama seasoning.

What is your least favorite ingredient? 

Tofu – it’s an acquired taste.

What turns you on creatively? 

Love traveling and experiencing different cultures, especially foods and history.

What turns you off? 

Too complicated recipes – don’t have time for it.

What is your favorite recipe or meal? 

Vegan spicy stir fry using Beyond Meat® over brown rice

What culinary flavor or aroma do you love? 

Garlic and onion sauteed.

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

Anything in travel.

What profession would you not like to do? 

Primary or secondary education teaching.

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

Salmon filet seasoned with rosemary and garlic blend.

Cam Patterson, MD, MBA

University of Arkansas for Medical Science

Cam Patterson, MD, MBA, serves as chancellor of the University of Arkansas for Medical Sciences (UAMS), leading Arkansas’ only health sciences university with a mission to educate tomorrow’s health care professionals, perform research that translates to new treatments, and deliver exceptional patient care at locations across the state.

Patterson, a renowned cardiologist and health care administrator, became chancellor June 1, 2018. He was previously senior vice president and chief operating officer of New York-Presbyterian/Weill Cornell Medical Center and Komansky Children’s Hospital in New York.

Patterson previously held numerous academic and clinical appointments at the University of North Carolina, including as physician-in-chief at the UNC Center for Heart and Vascular Care and executive director of the UNC McAllister Heart Institute.

Over the course of his career, Patterson as principal investigator or co-investigator has received more than $60 million in grants from the National Institutes of Health, the American Heart Association and the Centers for Disease Control and Prevention. His work has been published in 323 peer-reviewed scientific publications.

He earned his Bachelor of Arts in psychology from Vanderbilt University, his medical degree from Emory University School of Medicine, and his Master of Business Administration from the University of North Carolina Kenan-Flagler School of Business.

His residency, including a year as chief resident, was conducted at Emory University Affiliated Hospitals. He was a research fellow at the Cardiovascular Biology Laboratory in the Harvard School of Public Health in Boston and a clinical fellow in cardiology at The University of Texas Medical Branch at Galveston, Texas, where he joined the institution’s faculty in 1998.

His wife, Kristine Patterson, MD, is an infectious disease specialist who is an expert in treating menopausal women with HIV. They have three children: Celia, Anna, and Graham.

What is your favorite ingredient? 

I’d say that 75% percent of my savory dishes include olive oil or garlic, so I will cheat and go with those two. Even when I need more cooking heat than olive oil will allow, just a few drops of really good EVOO will add a fantastic warmth to almost any dish. And I think we are conditioned to add garlic too early in the cooking process. I just dropped in some thinly sliced fresh garlic on a few spears of asparagus in the last 60 seconds of a quick saute, and just that plus a tiny bit of lemon juice created a luscious flavor.

What is your least favorite ingredient? 

I’m pescatarian, so there are some foods that I just don’t eat. But setting that aside, too much salt is a big buzz kill for me. Just a few grains are all I need. I watch cooking shows where people are throwing salt around like confetti, and the judges still complain that the food isn’t “seasoned” correctly. And then there is flavored salt, which is just meh – so I will go with that: my least favorite ingredient is flavored salt.

What turns you on creatively? 

Food-wise, it’s that one great fresh ingredient that inspires a meal. I rarely cook from recipes, I rely more on a couple of dozen techniques and sauces for most of the meals that I cook and tailor them to what turns up that day. We got some shrimp right off the boat yesterday, so we made omelets with fresh shrimp and chopped scallions that were awesome. Beyond food, my creativity is inspired by being around smart people: at work, in my band (Fox Green, check out our CD The Longest April available on Bandcamp), or any other situation I can think of.

What turns you off? 

Ah, the deep-fried food afterparty: the smell, the cleanup, all that.

What is your favorite recipe or meal? 

We have a couple of culinary family traditions, and I think my favorite is that we have crawfish étouffée over baked rice, my grandmother’s rolls, and a crisp green salad with green onion mayonnaise every year on Christmas Day. Get Louisiana crawfish, it’s worth the extra effort to get them shipped if you can’t find them in your local store. Imported crawfish are not the real thing.

What culinary flavor or aroma do you love? 

I’m not really a big coffee drinker but I love walking into a room that has some freshly ground beans brewing up. It just says good morning in the best possible way.

What culinary flavor or aroma do you hate? 

How about foods that smell bad but taste great: sea urchin smells like poo and tastes awesome. Get over it!

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

When I retire I’m going to open a restaurant and hire the most creative chef I can afford to create a livable menu that inspires people even after they have finished their meal. So probably that.

What profession would you not like to do? 

Opening letter bombs.

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

I would make them West Indies Salad. It’s basically a crabmeat ceviche that is only known in a small area of the gulf coast centered around Mobile, where I grew up. I’d be able to tell them about the restaurant that first served it (Bailey’s, down on Dauphin Island Parkway) and we could talk about the jubilees in Mobile Bay that cause crabs to crawl up to the edge of the water where you can pick them up with your hands. And I would explain to them that the only way to properly eat West Indies Salad is to scoop it onto a Nabisco premium saltine cracker. And all three of them would appreciate that it’s a five-ingredient dish: crabmeat, raw onion, apple cider vinegar, canola oil, and water (and hey a little pepper and not too much salt).

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. We also recommend using an iPad for the Zoom meeting and purchasing Gooseneck Tablet Holder to make participation easier.

For registration issues, questions, or for more event information, please contact Cecilia Hatfield at cecilia@culinarymedicine.org.

Pediatrics: Sunday July 11, 2021, 3:00 pm – 6:30 pm EDT

Sodium, Potassium and Renal Homeostasis: Saturday July 24, 2021, 12:00 pm – 3:30 pm EDT

Fats: Friday August 6, 2021, 4:00 pm – 7:30 pm EDT

Anti-Inflammatory Diet: Sunday August 22, 2021,  3:00 pm to 6:30 pm EDT

Register at this link: More info »

2021 Virtual Poster Session

Traditionally we have held our yearly poster session at the Culinary Medicine Conference. For 2020 we were delighted to be able to gather virtually for The Culinary Medicine Conference Poster Sesson, and we’ll be doing the same this year.

The Health meets Food Research team is now accepting applications for Faculty, Resident and/or Student Posters for the HMF Poster Session or Research Conference to be held on September 17, 2021. The conference will be virtual, and all accepted posters will be presented briefly (4 minutes/poster) during the conference, followed by virtual break-out discussions organized by poster themes. Links to the posters with their abstracts will be maintained on the HMF website.

This is the opportunity to showcase how your site has utilized Culinary Medicine in teaching and patient intervention and for others to learn of the outcomes in your location. Show attendees the many ways in which culinary medicine has been taught, appreciated and used in your patient and student population. Student submissions are highly encouraged.

Poster submissions will be peer-reviewed for academic content and interest by the HMF Research Committee. In addition to publication of your poster and abstract on the website and ability to present the work at the conference, we will evaluate all contributions for the best 2021 contribution. Our judging methods will include evaluation of relevance of the study question, choice of methodology, soundness of results and conclusions, replicability, effectiveness of poster display and importance of the contribution of work accomplished with regard to advancing the field of culinary medicine in education. The winner of this evaluation process will receive free admission to the 2022 annual HMF conference.

Please copy the form, complete, and submit in Word format. Include a 150 word summary of this activity to be posted on the Health meets Food website (if accepted) with your actual poster.

Download the Poster Submission Form: Poster Submission Form (PDF)

Email your completed application to rosielorenzetti13@gmail.com

You can see last year’s posters here: culinarymedicine.org/research-2/research-posters-presented-as-part-of-the-2020-culinary-medicine-conference/

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 two new modules related to food security – one covering food security in the elderly and the other a combined WIC & SNAP overview. We will also work on revisions to Module 1 and Module 7.

You can find Zoom information for registration 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 Colleagues in the Media

Dr. Anne Weisman is featured in an article about the Culinary Medicine programming at UNLV. This is a great article profiling the program launched last year by Dr. Anne Weisman and her team at University of Nevada Las Vegas.

Culinary Medicine Specialist Board Advisory Board member Dr. Terry Simpson spoke on diet and PCOS. “What separates Dr Simpson from other weight loss ‘experts’, is that he is an expert in Culinary Medicine (a new discipline in the medical field) and is a big believer in the Mediterranean Diet as a FIRST step to try and address the symptoms of being overweight, being obese, and PCOS. His motto is, “you gotta be able to cook, otherwise losing weight will be near impossible.”

West Virginia University: Paige Poffenberger and Terezia Maria Galikova, with Ryan Hayes and Anthony Chen, joined the Pantry Plus More. As part of WVU Medical School Special Track – The Culinary and Lifestyle Medicine Track (CLMT), the four brought their specialized knowledge to hold a nutrition and tasting workshop.