CONTINUING EDUCATION

Continuing education credits for health professionals (including physicians and dietitians) are currently pending. Please check back or sign up for our mailing list to be notified when more information is available.

COURSE DESCRIPTION

“Teaching Kitchens” are more than kitchens. They are “learning laboratories” where individuals receive practical, hands-on guidance to “eat, cook, move and think more healthfully”. Dozens of Teaching Kitchens have been built in hospitals, medical schools, universities, college campuses, corporate worksites, K-12 schools, YMCA’s, Veterans Administration hospitals, retirement facilities, and community-based organizations. Teaching Kitchen curricula often include: (1) nutrition education, (2) hands-on culinary instruction, (3) advise regarding enhanced movement and exercise, (4) guidance on the optimal use of web-based technologies, (5) mindfulness training, and (6) personalized health coaching.

The 2022 Teaching Kitchen Research Conference is an international scientific meeting hosted by the Harvard T.H. Chan School of Public Health’s Department of Nutrition, in collaboration with the Teaching Kitchen Collaborative (www.teachingkitchens.org). The purpose of this scientific meeting is to enable researchers to present original findings on teaching kitchen curricula, facilities, research strategies, and return on investment with the purpose of advancing the design, methodology, implementation, and evaluation of replicable teaching kitchen programs across a wide range of populations.

TARGET AUDIENCE

This conference is intended for physicians, medical and nursing residents, fellows, nurses, nurse practitioners, physician assistants, social workers, dietitians, certified nutritionists, athletic trainers, psychologists, and other members of the healthcare team interested in the development and use of teaching kitchens as well as those involved with insurances, third party payers and everyone who wishes to learn more about teaching kitchen programs.

LEARNING OBJECTIVES

  • Identify different types of teaching kitchens, including facilities, essential curricular components, and business/financial models
  • Review research findings related to existing teaching kitchens nationally and internationally
  • Explore how teaching kitchens are being used as educational training sites and learning labs for the healthcare team
  • Recognize opportunities to establish and/or work with teaching kitchens in your own clinical or educational setting
  • Explore how teaching kitchens are being used to assess changes in behaviors and critical outcomes of selected populations
  • Identify different options and methods of payment and return on investment

CREDIT DESIGNATION

currently pending

CME’s are planned for physicians, nurses and other allied health professionals.

CEU’s are planned for dietitians and dietetic technicians, registered.