Find a schedule below with downloadable presentations, recordings, and recipes. Click on the presenter’s name to download their presentation. We welcome your use of this information for your personal continuing education purposes. If you would like to reproduce or distribute any of the slides, please contact the author directly for permission. Copying, duplicating, selling or otherwise distributing recipes or recordings are hereby prohibited.

Wednesday, February 3

PLENARY SESSION I

  • Watch the session recording here or in the video player below.

 

Healthy Kitchens, Healthy Lives Virtual Edition: Welcome and Opening Remarks

Healthy Kitchens for Healthy Lives: Take Home Messages and Teaching Kitchens of the Future

How can we eat, cook, move, and think more wisely in an overstimulated, convenience-driven world where abundant food choices tempt us 24/7? Which foods should we encourage or discourage and why? Might “teaching kitchens” serve as “learning laboratories” for health professionals, patients, employees, students and the general public? What might nutrition education and optimal health care delivery systems look like in 2050?

Strategy-Driven, Technique-Inspired, Simple, Nutritious, and Inexpensive Cooking Strategies for Patients and Busy Families

In this session, we’ll see how a seasoned chef integrates simple culinary strategies with a combination of store-bought and fresh “on-hand” ingredients to achieve quick, memorable home meals, all with an eye to the family budget. 

The Doctor-Chef Perspective: Nourishing Our Patients and Families

The prescription for many of the diseases that we see today is a change in diet and learning how to cook can be an important step in making this change. Fortunately, some doctors are just as comfortable in a kitchen as in a medical clinic. The presenters, both trained chefs and physicians, will demonstrate how well culinary skills translate to the medical profession with technique-driven recipes such as braised carrots with ginger and thyme and roasted sweet potatoes with crispy kale to help patients and families shift toward more plant-based diets. 

  • David Eisenberg, MD (Harvard)

  • Auden McClure, MD, MPH (Geisel School of Medicine at Dartmouth, Dartmouth-Hitchcock Culinary Medicine Program)

  • Julia Nordgren, MD, ‘13 (Palo Alto Medical Foundation)

PLENARY SESSION II

  • Watch the session recording here or in the video player below.

 

Opportunities to Optimize Our Diets

How do nutrition recommendations and conventional wisdom match the evidence about diet and health? What should we be telling patients about overall dietary patterns, and intake of individual nutrients like fats, carbohydrates, and calcium?

Deconstructing Popular Diets and the Benefits of Plant-Forward Eating Habits

Fad diets come and go, and sometimes come back again. How do we advise patients about the latest fad diets? What dietary patterns have the best adherence and long-term effects on weight and health? What do the latest US Dietary Guidelines offer in the way of useful guidance for all?

PLENARY SESSION III

  • Watch the session recording here or in the video player below.

 

Healthy Kitchens, Healthy Lives: Inspiration from World Kitchens

Can the flavors and culinary techniques found in traditional diets around the world inspire us to eat more healthfully? This session will examine the connections between world cuisines and current nutrition recommendations, as well as the convergence of these with vital sustainability imperatives.

The World Spice Kitchen: Making Plant-Forward Craveable

Home cooks can learn a lot about flavoring vegetables, legumes, nuts and grains from Indian techniques with spices and herbs, as well as flavor insights from other global centers of spice culture. The chef will demonstrate how he makes vegetables shine using chiles, peppercorns, cumin, cilantro, mint, ginger, and more. 

  • Chef Suvir Saran (Chef, Author, Consultant)

The Healthy Latin Kitchen: Plant-Forward, and Full of Flavor

A great salsa can transform a meal, adding tempting aromas and flavors. The chef will demonstrate three different culinary techniques for traditional Mexican salsas, and their uses in flavoring plant-forward dishes.

  • Chef Toni Sakaguchi ’84 (CIA)

The Mediterranean Produce Kitchen: Pairing Vegetables with Legumes

Vegetable cooking is at the very core of the Mediterranean diet, and the guest chef will share flavor-forward techniques for making vegetables craveable. The chef will also demonstrate how to incorporate vegetables into legume-based recipes to highlight their versatility in developing Mediterranean-inspired plant-forward meals.  

  • Chef Maria Loi (Chef, Restaurateur, Author)

PLENARY SESSION IV | Global Plant-Forward Cook Along

  • Watch the session recording here or in the video player below.

 

Join CIA chefs for an interactive hands-on session where we’ll prepare a plant-forward meal from our respective kitchens, connecting with our community. We’ll take our laptop, tablet or phone to the kitchen, and we’ll cook together, learning how to make curries – a delicious, nutritious globally inspired plant-forward dish.  Our chefs will teach both an Indian and Thai curry, giving attendees plenty of ideas for highlighting vegetables and healthy proteins with global spices and flavors. We’ll provide the ingredient, equipment and early prep list ahead of time, along with the recipes allowing plenty of room for adaptation and flexibility based on what you have on hand.

  • Jacquelyn Chi (CIA)

  • Chef Toni Sakaguchi ’84 (CIA)

  • Chef Paul DelleRose ’94, CHE (CIA)

Thursday, February 4

PLENARY SESSION V

  • Watch the session recording here or in the video player below.

 

Mindful Eating, Mindful Life

Learning to eat and live mindfully is the key to optimizing health and fostering inner peace. This session will examine the physiologic mechanisms of why mindfulness is an antidote to the deleterious effects of chronic stress and how we can develop mindful practices to improve our own health and the health of those around us. We need to pay attention to what we eat, how we eat, and why we eat what we eat.  The session will provide an experiential introduction to mindfulness practice and tips on how to apply mindfulness to our daily routines and to the lives of our patients, students, colleagues, and families.

Mindful Cooking, Optimal Health

Thoughtful meals begin with mindful preparation, and this session will explore using mindfulness from the garden to the plate. From the moment you think about what dish to prepare, to gathering and preparing the ingredients all the way through enjoying the final dish at the table. With thoughtful intent weaved throughout the cooking process around flavor, culinary technique, ingredients, portion size, and more, optimal nutrition for a healthier lifestyle is more readily achievable. The recipes demonstrated in this session will be focused on creating mindful, delicious vegetable-centric dishes that are better for you and your patients.

  • John “Wesley” McWhorter, DrPH, MS, RDN (University of Texas School of Public Health)

PLENARY SESSION VI

  • Watch the session recording here or in the video player below. Please note the following video includes BOTH PLENARY SESSION VI and VII.

 

HKHL 2021: Plenary Session VI - VII from Culinary Institute of America on Vimeo.

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  • Watch the session recording here or in the video player below. Please note the following video is a continuation of SESSION VII.

 

HKHL 2021: Plenary Session VII continued from Culinary Institute of America on Vimeo.

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Tools for Busy Clinicians: Engaging Patients about Weight Management and Optimal Nutrition

How can a busy clinician effectively address nutrition and weight concerns in a short office visit? This session explores the challenges and offers practical tips on counseling patients about healthy eating while staying body positive.

Nutritional Assessment and Helping Patients Navigate Carbohydrates and Gluten

This session offers practical solutions for choosing carbohydrate foods at home, when eating out, and snacking. The incidence of celiac disease and gluten intolerance will be discussed.

PLENARY SESSION VII | Physical Activity:  How Do You and Your Patients Get Moving?

  • You can find a recording of PLENARY SESSION VII above or part 1 (starting at 00:57:17) and part 2 here.

Eating well must be combined with physical activity for an overall healthy lifestyle This session will explore the evidence for the importance of physical activity, where physical activity fits into weight management, and the dangers of being sedentary. The presenter will offer guidelines for amounts and intensity of physical activity, and discuss how to write an exercise prescription.

Healthy, Affordable & Delicious: Best Recipes for Home Cooks

This session will be filled with inspiration for preparing the healthy, nutritious and economical meals at home. Chef Toni Sakaguchi has rounded up some of the most loved, highest rated and tastiest budget-friendly recipes to tantalize your appetite.  Attendees will be motivated to add these easy-to-prepare, technique-driven and flavor-forward dishes into their weekly meal planning.  

PLENARY SESSION VIII

  • Watch the session recording here or in the video player below.

 

Protein: The Macronutrient at the Intersection of Human and Environmental Health

What does the latest science tell us about rebalancing our plates, menus, and recipes? How much protein do we eat, how much do we need, and how do our protein choices affect our planet? Should alternative meat have a place at the table? This session explores the state of the American diet, producing and eating protein (including popular but controversial plant-based meat alternatives), and the role healthcare professionals play at the intersection of protein, human and environmental health.

Plant-Forward Plate Strategies in the Relentless Pursuit of Deliciousness

In this session, we’ll learn techniques to help utilize the “protein-flip” concept for delicious, nourishing, and visually appealing preparations that you can take back home.

  • Michelle Hauser, MD, MS, MPA (Stanford University)

Friday, February 5

The World Vegetable Kitchen: One Simple Recipe, Three Delicious Meal Ideas

Drawing on inspiration from global cuisines, chef Toni Sakaguchi will take us on a tantalizing world tour highlighting the versatility of a simple cumin and chile cauliflower recipe that can be used to prepare healthy & delicious dishes inspired by global flavors from India, Latin America, and the Mediterranean.

PLENARY SESSION IX | Updates and Inspiration from Teaching Kitchen Collaborative Members

  • Watch the session recording here or in the video player below.

 

The Teaching Kitchen Collaborative, established in 2015 by the CIA and Harvard Chan School (www.tkcollaborative.org), now has 35+ members with teaching kitchens in hospitals, large health systems, medical schools, corporate worksites, K-12 schools, colleges, retirement communities, YMCA’s and VA settings.  In this plenary, selected members of the Teaching Kitchen Collaborative will showcase their respective, innovative teaching kitchen programs; and, ways in which TKC members are working toward the creation of reproducible (and testable) teaching kitchen models.

  • David Eisenberg, MD (Harvard)

  • John “Wesley” McWhorter, DrPH, MS, RDN (University of Texas School of Public Health)

  • Auden McClure, MD, MPH (Geisel School of Medicine at Dartmouth, Dartmouth-Hitchcock Culinary Medicine Program)

PLENARY SESSION X | Food Insecurity: Why It Matters and How Busy Clinicians Can Make a Difference

  • Watch the session recording here or in the video player below. Please note this recording includes PLENARY SESSION X, XI and XII.

 

Did you know the average food stamp budget is $1.50 per meal? What if our patients’ health issues aren’t a result of their choice of foods but, rather, whether they can afford food at all?  Food insecurity is responsible for billions of dollars of preventable illness each year.  This session will review the clinical significance of food insecurity, and provide busy clinicians with the tools to “screen and intervene” without running behind schedule.  We’ll also demonstrate some delicious and healthful recipes for families with limited budgets.

PLENARY SESSION XI | Diet as Key Lever to Nurture a Healthy Gut Microbiome

  • Watch the session recording here or in the video player above. PLENARY SESSION XI begins at 00:25:52.

The trillions of microbes that inhabit each human’s gut profoundly influence health. How can we nurture this community to improve our health and longevity? This presentation will discuss new research defining a healthy microbiome and how diet can shape our important community of microbes.

CLOSING PLENARY SESSION XII | Healthy Kitchens, Healthy Lives: Reflections and Ways Forward

  • Watch the session recording here or in the video player above. PLENARY SESSION XII begins at 00:49:38.

Dr. Eisenberg and the audience will continue to explore challenges and successes in helping patients and clients acquire necessary skills and knowledge to improve eating habits. We will ask attendees to share their experiences and questions about the establishment of Teaching Kitchens and related programs in their unique settings. There will be time for audience Q&A, sharing, and reflections about lessons learned from the conference.

  • David Eisenberg, MD (Harvard)