Tuesday, October 18

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, Adventist Health

Dexter Shurney is the Chief Medical Officer and Senior Vice President Wellbeing Division, 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

Hands chopping Peppers on cutting board

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

Consider submitting an abstract!

11:30AM – 12:20PM | Panel Discussion

Doctor, showing iphone and explaining nutrition to patientPanel 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

Cooking demonstration as seen through a camera

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

Breakouts and Workshops will include discussions about teaching kitchens from the following perspectives:

• Health Equity, Vulnerable Populations; food and nutrition insecurity
• Lessons learned about Teaching Kitchens from the COVID -19 Pandemic
• Virtual teaching kitchen platforms to enhance scalability
• United front of Integrative, Lifestyle and Culinary Medicine communities
• Future research networks, clinical and/or basic science research sites
• The Role of Food and Nutrition in the Clinical Care and Health Care Delivery of the Future
• Application of teaching kitchens in different settings (such as medical, corporate, school, community, and other settings)
• How to incorporate ways to promote both the health of people and the health of the planet
• Teaching Kitchen 101 Workshop: How to set up or start a teaching kitchen program
• Funding, creating a business case for, and financing models of teaching kitchens
• Teaching Kitchen Demo

2:50PM – 3:35PM | Plenary Session

Joshua Metlay

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

Hands chopping Peppers on cutting board

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

 

Consider submitting an abstract!

4:30PM – 4:50PM | Teaching Kitchen Demo

Cooking demonstration as seen through a camera

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)

Wednesday, October 19

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 – “Precision Nutrition, Teaching Kitchens and NIH Strategic Goals”

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

Hands chopping Peppers on cutting board

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

Consider submitting an abstract!

11:15PM – 11:25PM | Teaching Kitchen Demo

Cooking demonstration as seen through a camera

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)

11:35AM – 12:30PM | Breakouts + Workshops

Breakouts + Workshops

Breakouts and Workshops will include discussions about teaching kitchens from the following perspectives:

• Health Equity, Vulnerable Populations; food and nutrition insecurity
• Lessons learned about Teaching Kitchens from the COVID -19 Pandemic
• Virtual teaching kitchen platforms to enhance scalability
• United front of Integrative, Lifestyle and Culinary Medicine communities
• Future research networks, clinical and/or basic science research sites
• The Role of Food and Nutrition in the Clinical Care and Health Care Delivery of the Future
• Application of teaching kitchens in different settings (such as medical, corporate, school, community, and other settings)
• How to incorporate ways to promote both the health of people and the health of the planet
• Teaching Kitchen 101 Workshop: How to set up or start a teaching kitchen program
• Funding, creating a business case for, and financing models of teaching kitchens
• Teaching Kitchen Demo

12:30PM – 1:35PM

Lunch Break

1:35PM – 2:25PM | Panel Discussion

Doctor, showing iphone and explaining nutrition to patientPanel Discussion: The Role of Teaching Kitchens in Promoting Health Equity

Nicole Farmer, MD NIH Clinical Center Scientist and invited panelists will discuss national and international teaching kitchen programs 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.

2:25PM – 3:15PM | Oral Abstracts

Oral Abstracts Session 4

Hands chopping Peppers on cutting board

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

 

Consider submitting an abstract!

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

Cooking demonstration as seen through a camera

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)

4:45PM – 5:00PM

Awards & Closing Remarks