Tuesday, October 18
all times listed in Pacific Coast Time
8:00AM – 9:00AM
Registration and Breakfast
(in-person attendees only)
9:00AM – 9:15AM
Welcome
Representatives from the Harvard T.H. Chan School of Public Health’s Department of Nutrition, the Teaching Kitchen Collaborative and the University of California – Los Angeles will provide brief remarks welcoming both in-person and virtual attendees to the conference.
9:15AM – 9:40AM
Opening Remarks – “Teaching Kitchens Past, Present and Future”
Presented by Dr. David Eisenberg, Harvard University
David M. Eisenberg, MD, is the Director of Culinary Nutrition and Adjunct Associate Professor of Nutrition at the Harvard T. H. Chan School of Public Health. He will provide opening remarks to the conference and discuss the origins, progress, development and future models of teaching kitchen programs across the globe.
9:40AM - 10:25AM | Plenary Session
Plenary Session 1 – “Who will pay for teaching kitchens?”
Presented by Dexter Shurney, Blue Zones Wellbeing Institute, Adventist Health
Dexter Shurney is President of Blue Zones Wellbeing Institute and Chief Health Equity, Diversity, Inclusion Officer at Adventist Health. He will discuss prospective opportunities for third-party payment for teaching kitchen programs and related health and wellness enhancing educational interventions.
10:25AM – 10:40AM
AM Break
10:40AM – 11:25AM | Oral Abstracts
Oral Abstracts Session 1
Oral and poster abstract topics regarding the use of teaching kitchens in relation to:
• Clinical Care and Health Care Delivery
• Education and Training of Medical/Allied Health Professionals
• Clinical, public health or basic science research
• Health Equity, Vulnerable Populations; food and nutrition insecurity
• Precision Nutrition
• Integrative, Lifestyle or Culinary Medicine
• Business Case and Sustainable Financial Models/ Return on Investment
• Virtual platforms to enhance scalability
• Teaching Kitchens during the COVID-19 Pandemic
• Teaching Kitchen as a Community Asset/Resource
• Agricultural and Environmental Sustainability Practices
11:30AM – 12:20PM | Panel Discussion
Panel Discussion: What if the Culinary, Lifestyle and Integrative Medicine Communities Worked as a United Front?
Invited panelists from the Integrative Medicine (Amy Locke, Academic Consortium for Integrative Health and Medicine), Lifestyle Medicine (Cate Collings, American College of Lifestyle Medicine) and Culinary Medicine (David Eisenberg, Harvard Nutrition) fields will share and discuss how health professionals within these fields can collaborate and help to advance the Food as Medicine movement.
Following brief presentations, panelists will participate in a facilitated discussion with a Q&A session with audience members.
12:20PM – 12:35PM | Teaching Kitchen Demo
Teaching Kitchen Demo
Live from the new state-of-the-art teaching kitchen, the UCLA teaching kitchen team will demonstrate some of their top recipes for all attendees.
(in-person attendees will have the opportunity to taste the dish and tour the new kitchen)
12:35AM – 1:45PM
Lunch Break
1:45PM – 2:40PM | Breakouts + Workshops
Breakouts + Workshops
Who will/can pay for teaching kitchen classes?Featuring Dexter Shurney, Helen Delichatsios, Jaclyn Albin
Culinary/Integrative/Lifestyle Medicine working Collaboratively
Featuring David Eisenberg, Amy Locke, and Cate Collings
Optimizing the Role of Culinary Instructors in Teaching Kitchens
Featuring Wesley McWhorter, Leah Pryor, Linda Shiue, Julia Rhoton
Using Teaching Kitchens to Educate Health Professionals (MDs, RNs, RDs, etc)
Featuring Josh Metlay, Emily Broad Leib, Terri Stone
Teaching Kitchen demonstration Workshop (limited to in-person signup only)
2:50PM – 3:35PM | Plenary Session
Plenary Session 2 – “Teaching Kitchens as Essential Components of Future Primary Care Practice and Training”
Presented by Josh Metlay, Massachusetts General Hospital
Josh Metlay, Chief, Division of General Internal Medicine, Massachusetts General Hospital, will be presenting how teaching kitchens can and should be incorporated into the training and practice of primary care practitioners in the future.
3:40PM – 4:25PM | Oral Abstracts
Oral Abstracts Session 2
Oral and poster abstract topics regarding the use of teaching kitchens in relation to:
• Clinical Care and Health Care Delivery
• Education and Training of Medical/Allied Health Professionals
• Clinical, public health or basic science research
• Health Equity, Vulnerable Populations; food and nutrition insecurity
• Precision Nutrition
• Integrative, Lifestyle or Culinary Medicine
• Business Case and Sustainable Financial Models/ Return on Investment
• Virtual platforms to enhance scalability
• Teaching Kitchens during the COVID-19 Pandemic
• Teaching Kitchen as a Community Asset/Resource
• Agricultural and Environmental Sustainability Practices
4:30PM – 4:50PM | Teaching Kitchen Demo
Teaching Kitchen Demo
Live from the new state-of-the-art teaching kitchen, the UCLA teaching kitchen team will demonstrate some of their top recipes for all attendees.
(in-person attendees will have the opportunity to taste the dish and tour the new kitchen)
4:30PM – 4:50PM
Closing Remarks
5:00PM – 6:30PM
In-Person Reception and Poster Viewing
Enjoy refreshments while mingling with other attendees among the poster presentations.
(in-person attendees only)
8:00AM – 9:00AM
Breakfast, Poster Viewing
(in-person attendees only)
9:00AM – 9:30AM
Welcome
Dr. Wendy Slusser, UCLA
9:30AM - 10:15AM | Plenary Session
Plenary Session 3 – “The New NIH Office of Nutrition Research – Mission, Current Programs and Planning”
Presented by Christopher Lynch, National Institute of Health
Christopher J. Lynch, Ph.D. was appointed Acting Director of the NIH Office of Nutrition Research (ONR) in January 2021. In this role he directly manages and supervises complex programs in nutrition research and participates in the development of new trans-NIH funding initiatives and workshops.
10:15AM – 10:30AM
AM Break
10:30AM – 11:15AM | Oral Abstracts
Oral Abstracts Session 3
Oral and poster abstract topics regarding the use of teaching kitchens in relation to:
• Clinical Care and Health Care Delivery
• Education and Training of Medical/Allied Health Professionals
• Clinical, public health or basic science research
• Health Equity, Vulnerable Populations; food and nutrition insecurity
• Precision Nutrition
• Integrative, Lifestyle or Culinary Medicine
• Business Case and Sustainable Financial Models/ Return on Investment
• Virtual platforms to enhance scalability
• Teaching Kitchens during the COVID-19 Pandemic
• Teaching Kitchen as a Community Asset/Resource
• Agricultural and Environmental Sustainability Practices
11:35AM – 12:30PM | Breakouts + Workshops
Panel Discussion: The Role of Teaching Kitchens in Promoting Health Equity
Nicole Farmer, MD NIH Clinical Center Scientist will lead a discussion with Kofi Essel, Alma Guerro, and Wesley McWhorter about how national and international teaching kitchen programs are involved in impacting health equity through community engagement, capacity leveraging, and culinary and food justice programming.
Following brief presentations, panelists will participate in a facilitated discussion with a Q&A session with audience members.
11:20AM – 12:30PM | Teaching Kitchen Demo
Teaching Kitchen Demo
Live from the new state-of-the-art teaching kitchen, the UCLA teaching kitchen team will demonstrate some of their top recipes for all attendees.
(in-person attendees will have the opportunity to taste the dish and tour the new kitchen)
12:30PM – 1:35PM
Lunch Break
1:35PM – 2:25PM | Breakouts & Workshops
Breakouts + Workshops
Teaching Kitchens to Address Health Equity
Featuring Kofi Essel, Wesley McWhorter, Alma Guerreo, Patricia Reyes
Optimizing the Role of RD’s in Teaching Kitchens
Sherene Chou, Olivia Weinstein, Julia MacLaren
Teaching Kitchens Relating to Sustainable Food Systems and Agriculture
James Bassett, Leah Pryor, William Rosenzweig
Setting up your teaching kitchen – workshop
Anthony Imamura, Emily Baron
Teaching Kitchen Demonstration (in-person signup only)
2:25PM – 3:15PM | Oral Abstracts
Oral Abstracts Session 4
Oral and poster abstract topics regarding the use of teaching kitchens in relation to:
• Clinical Care and Health Care Delivery
• Education and Training of Medical/Allied Health Professionals
• Clinical, public health or basic science research
• Health Equity, Vulnerable Populations; food and nutrition insecurity
• Precision Nutrition
• Integrative, Lifestyle or Culinary Medicine
• Business Case and Sustainable Financial Models/ Return on Investment
• Virtual platforms to enhance scalability
• Teaching Kitchens during the COVID-19 Pandemic
• Teaching Kitchen as a Community Asset/Resource
• Agricultural and Environmental Sustainability Practices
3:15PM – 3:25PM
PM Break
3:25PM – 4:10PM | Plenary Session
Plenary Session 4 – “Making the Case for Requiring Nutrition Education for Medical Doctors and Other Health Professionals”
Presented by Emily Broad Leib, Harvard University
Emily M. Broad Leib is a Clinical Professor of Law, Faculty Director of the Harvard Law School Food Law and Policy Clinic, and Deputy Director of the Harvard Law School Center for Health Law and Policy Innovation. As founder of the Harvard Law School Food Law and Policy Clinic, Broad Leib launched the first law school clinic in the nation devoted to providing clients with legal and policy solutions to address the health, economic, and environmental challenges facing our food system. Broad Leib focuses her scholarship, teaching, and practice on finding solutions to some of today’s biggest food law issues, aiming to increase access to healthy foods, eliminate food waste, and support sustainable food production and local and regional food systems. She has published scholarly articles in the California Law Review, Wisconsin Law Review, the Harvard Law & Policy Review, the Food & Drug Law Journal, and the Journal of Food Law & Policy, among others.
4:10PM – 4:45PM | Teaching Kitchen Demo
Teaching Kitchen Demo
Live from the new state-of-the-art teaching kitchen, the UCLA teaching kitchen team will demonstrate some of their top recipes for all attendees.
(in-person attendees will have the opportunity to taste the dish and tour the new kitchen)
