A culinary course will be held at The Culinary Institute of America at Greystone in Napa Valley, April 10-13 and September 25-28, 2008.
A Semi-Annual Gathering of Physicians, Dieticians, Nurses and other Healthcare Professionals; Hospital, Insurance, and Other Healthcare Executives; and Healthcare Foodservice Directors and Executive Chefs
The conference takes place at The Culinary Institute of America at Greystone campus.
This conference is highly interactive. Participants will be learning about, tasting, and preparing foods in actual CIA teaching kitchens under the direction of professional chef educators.
Meals served throughout the course will be an intrinsic part of the curriculum. Attendees and faculty will gather in this celebrated facility in one of the most magical landscapes in the United States to learn how to communicate concepts of healthy cooking to their patients and clients.
Due to the nature of the program, space is very limited and early registration is highly recommended.
Physicians, nutritionists, economists and politicians, with unprecedented unity, are warning that the recent increases in obesity and diabetes are creating extraordinary public health challenges nationally and globally. According to a recent Institute of Medicine report: “The great advances of genetics and biomedical discoveries could be more than offset by the burden of illness, disability and death caused by too many people eating too much and moving too little over their lifetime.”
How many doctors, nurses and other healthcare professionals are truly knowledgeable about the latest scientific evidence to distinguish “healthy” verses less healthy or unhealthy foods? How many know how best to successfully engage their patients to improve their nutritional choices and lifestyles? How many can serve as role models, coaches and teachers to shift the way adults think about purchasing, preparing, and enjoying healthy and delicious foods? In this conference, faculty members from Harvard Medical School and the Harvard School of Public Health will present the state of the science of diet and nutrition.
These experts will be joined by world class chef educators from The Culinary Institute of America to lead demonstrations and hands-on teaching sessions (literally in the kitchen) for health care providers who wish to learn about selection, purchase and preparation strategies and techniques for healthy foods and healthy cooking. Conference attendees will not only be exposed to the latest systematic reviews of nutrition science, they will also taste, prepare and learn to teach others to enjoy a broad selection of foods which can reduce disease risk and, ideally, replace unhealthy habits.
For more information about this Culinary Institute of America event, please visit their website.
