Course Objectives:
Through plenary lectures, culinary demonstrations, hands-on kitchen sessions, interactive workshops, and meals and tastings, the conference program achieves the following course objectives:
Summarize what we know about opportunities to optimize our diets based on the current state of the science, as well as current and likely future public health costs of inaction.
Provide sufficient information to allow attendees to intelligently distinguish various popular diets, and to advise patients and clients based on the research associated with these diets.
Provide state of the science updates pertaining to dietary fats, carbohydrates, protein, and the foods and beverages that relate to these findings.
Provide pragmatic information that enables conference attendees to thoughtfully advise patients, clients, and consumers about healthy menu strategies for dining at home and away from home.
Provide multiple opportunities for attendees to see, taste, and make a variety of healthy food and beverage options.
Engage executives from insurance companies, hospitals, educational organizations, retirement facilities, and the military to discuss successful strategies whereby health-promoting, nutrient-rich menu options can be made increasingly available to the general public.
Learning Objectives:
Through plenary lectures, culinary demonstrations, hands-on kitchen sessions, interactive workshops, and meals and tastings, attendees will achieve the following learning objectives:
Identify American culinary trends and utilize strategies to leverage consumer interest in world flavors such as the plant-forward, health-promoting cuisines of Asia, Latin America, and the Mediterranean.
Discuss cost and lifestyle issues related to healthy food shopping, cooking, and eating, including approaches to healthy diets that can be affordable for lower income individuals and budget-challenged families.
Recognize the critical importance of regular movement/exercise and mindfulness with regard to dietary food choices and weight management.
Prepare a variety of healthy food options, including salads, whole grains, lean proteins, and plant-forward dishes.
Utilize credible resources including newsletters, websites, and other online resources related to nutrition, weight-management, and flavorful, healthy cuisine.
Discuss strategies for healthy cooking and eating that are fast, easy, approachable, and affordable.
Integrate a team-based approach in the care of patients with would benefit from learning about selection, purchase, and preparation strategies and techniques for healthy foods and healthy cooking.
Culinary Nutrition Goals:
During the three-day course, participants are exposed to information that reinforces the following culinary nutrition goals:
Choose healthier carbohydrates.
Choose healthier proteins.
Choose healthier fats.
Choose better beverages.
Develop weekly menus.
Use the “Plate Method” to plan meals.
Be mindful of portion size.
Look for opportunities to reduce sodium intake.
Slow down, and be more mindful when choosing and enjoying food.
When possible, choose the more sustainable option.
In summary, attendees will learn the requisite knowledge and skills that will help them better motivate their patients (and themselves!) to adopt more healthful shopping, cooking, and eating habits and behaviors.