Advanced Culinary Nutrition Summit Agenda

View Live Updates

Sat, Aug 12

Daily Agenda
Time	Session
09:00 AM–09:30 AM	Opening Remarks
09:30 AM–10:30 AM	From Kitchen to Clinic: The Vast World of Culinary Medicine Esc From Kitchen to Clinic: The Vast World of Culinary Medicine Culinary Medicine and Food as Medicine are terms that are being touted more and more across the United States, but what do they mean? Chef and Registered Dietitian Leah Sarris will delve into the Culinary Medicine/Food as Medicine movement, exploring their growth, definitions, tactics, and examples of interventions happening across the United States. Leah will discuss tenants and trends around “healthy eating” in the US so chefs are equipped to answer the calls to action from consumers and corporate America. She will also discuss the implications of the culinary medicine movements, exploring innovations and opportunities for culinary professionals in the vast world of culinary arts. Participants will walk away with a deeper understanding of culinary medicine and tools to bring culinary medicine principles into the kitchen and beyond.
10:45 AM–11:45 AM	Nutrient Density: Impacting Health and Flavor in a Big Way Through Small Steps Esc Nutrient Density: Impacting Health and Flavor in a Big Way Through Small Steps Upgrade your customers eating experience by learning how to alter ingredients in a way that provides a more flavorful and more nutrient dense meal. In this session we will define nutrient density and show how modifying ingredients in a basic lasagna can get you one step closer to impacting health in your customer base. Whether you are a chef at a restaurant, in the medical profession, a school food service professional, or developing menus for nutrition performance you will leave being able to identify 4 ways you can upgrade a recipes’ flavor and nutrition.
11:45 AM–12:45 PM	Healthful, Local Flavors Lunch prepared by Kalamazoo ACF
12:45 PM–01:45 PM	A Case Study: "Innovative Cuisine for Health and Wellness: A Culinary Medicine Approach" Esc A Case Study: "Innovative Cuisine for Health and Wellness: A Culinary Medicine Approach" During this session Chef Nina Curtis MBA will share insights on a dietary approach that emphasizes whole, plant-based foods and limits the intake of animal products. This way of eating is based on the dietary patterns of the world's longest-lived people, who live in regions known as the Blue Zones. The Blue Zones Plant Slant is not limited to any single cuisine, but rather incorporates elements from five different regions: Loma Linda, California, Nicoya, Costa Rica, Sardinia, Italy, Ikaria, Greece and Okinawa, Japan. Each of these regions has a distinct culinary tradition, but they all share a common emphasis on plant-based foods. Rich in fruits, vegetables, whole grains, legumes, nuts, and seeds, these foods provide a wealth of nutrients and have been linked to a range of health benefits, including a reduced risk of heart disease, diabetes, and certain cancers. Research has shown that following a plant-based diet like the Blue Zones Plant Slant can be a powerful tool in promoting health and wellness. For example, a study published in the Journal of the American Heart Association found that following a plant-based diet was associated with a 25% lower risk of heart disease. Discover how to incorporate these principles into promoting more healthy and sustainable lifestyles. Through its community-based work, the Blue Zones Project has helped individuals and communities adopt healthier eating habits and create environments that support them. By drawing on the dietary traditions, this presentation will discuss an adaptable approach to healthy eating that can be tailored to the needs and preferences of different individuals and cultures and foodservice entities.
02:00 PM–02:45 PM	Culinary Research and Development: Examining Classical Vs Ultra processed Foods Esc Culinary Research and Development: Examining Classical Vs Ultra processed Foods During this presentation and culinary demonstration, Chef Thomas Griffiths CMC and Chef Junnie Lai MBA will discuss food culture and the origins of food processing. As history shows, early humans were known to have cooked meat and dried it to preserve it. The rise of agriculture then led to crushing or milling whole grains to remove the husks as flours were created. The way our ancestors ate led us to traditional cooking and food preservation methods as boiling, baking, steaming, poaching, frying, and grilling, as well as fermentation and pickling. In today's world of convenience, what is the purpose of ultra-processed food and what are the concerns and associated health implications? During this demonstration and tasting, learn how R&D Chefs are able to offer convenience in a more healthful way, by utilizing products for preservation and flavor enhancement, including the use of variety of starches, dehydrated ingredients, and spice blends. Taste and see how chefs from kitchens to labs can incorporate health into today's menus and tomorrow's food products.
03:00 PM–04:00 PM	The Healing Power of Nutrition in Practice; A Doctor’s Perspective Using Food as Medicine Esc The Healing Power of Nutrition in Practice; A Doctor’s Perspective Using Food as Medicine How does a Doctor use food to achieve better health outcomes? As we experience a global epidemic of diet related chronic disease, there is increased interest and research in using “food is medicine” interventions to prevent, manage, and treat illness. During this session, Dr. Lauren W. Powell MD, "The Culinary Doctor"; a board-certified family medicine physician and culinary medicine specialist, will share how she educates her patients on the importance of making healthy food choices, by providing them with resources, support, and specific dietary recommendations. Today, there is growing recognition of the importance of incorporating nutrition and dietary interventions into treatment plans, and their use as a key component of medical care. Learn how Dr. Lauren's insights on food have empowered patients to take control of their health by improving their diets, through education and by making healthy food choices accessible, and during this session will underscore how these practices lead to increasing overall patient quality of life.