Health Meets Food: The Culinary Medicine Conference: Full Schedule

Health Meets Food: The Culinary Medicine Conference 2018

12:00pm CDT

Check-in: Second Floor Jung Hotel

You may check-in at the registration desk on the second floor of The Jung Hotel

Thursday June 14, 2018 12:00pm - 7:00pm CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees

12:00pm CDT

Conference Information (Download Attached as a PDF)

Greetings,
Our team wants you to know how much we appreciate you joining us at Health meets Food: The Culinary Medicine Conference. We continue to be excited about the growth of Culinary Medicine and your role in adoption nationwide. The work you are doing is key to all of our success.
Below are logistics and information about Health meets Food: The Culinary Medicine Conference.

1. Conference Curriculum Details:
With a full registration, you chose either the Clinical and Culinary or Academic track. Please check your registration to confirm which track you registered for, as that is the schedule you will follow. Both tracks include two hands-on cooking classes, which each provide 3 CE/CEU credits (Food Allergies and Intolerances, and Nutrition to Optimize Neurocognition); you may have registered for optional modules as well. If you are a registered speaker or have a Didactic Only registration, hands-on classes are not included.
Please note that each of these modules has a corresponding online pre-class lecture and an associated required reading, each of which will take about 40 minutes to complete. We ask that you complete these components before arriving, as they provide an important foundation for your work in the kitchen. In addition, the “pre-class” work for each module has an associated post-test: if you complete the post-test in addition to the online lecture and the reading, you will earn an additional 1+ AMA PRA CME credit.

To receive all applicable continuing education credit, you must complete the post-test as well the live session evaluation after participating in the course. You will then be able to print your certificate.

If you have not already created a profile in the North American Center for Continuing Medical Education (NACCME) system, you will need to do so before accessing the online content. Once you have registered, you can access the modules through the following links. Please note that you will have to complete the live session evaluation in order to print your certificate of completion for course credit. If you are enrolled in CCMS, please use the links to the courses in your certification page in the portal in order to ensure that you get credit.

Conference Modules (included in registration):
Food Allergy and Intolerance
http://www.naccme.com/program/2015-645-14ab (live session evaluation)
http://www.naccme.com/program/2015-645-14b (online lecture)
Nutrition to Optimize Neurocognition
http://www.naccme.com/program/2015-645-15e (live session evaluation)
http://www.naccme.com/program/2015-645-15g (online lecture)

Optional Modules (you must have registered for these in advance):
Disease Implications of Diet: An Introduction to Culinary Medicine
http://www.naccme.com/program/2015-645-2 (live session evaluation)
http://www.naccme.com/program/2015-645-1 (online lecture)
Culinary Medicine and Geriatric Diet
http://www.naccme.com/program/2015-645-20c (live session evaluation)
http://www.naccme.com/program/2015-645-20a (online lecture)
Sodium, Renal and Hypertension Module
http://www.naccme.com/program/2015-645-3
http://www.naccme.com/program/2015-645-4
Please note: if you registered another participant with your email information, you will need to forward this information to them.

2. Conference Agenda
The complete conference schedule can be accessed in the Sched app for smartphone, laptop computer, or tablet, available at the link below. Paper copies of the schedule will not be available at the conference.
You can find the agenda at this link:
https://culinarymedicine.org/health-meets-food-conference/health-meets-food-2017-conference-agenda/
There is a login link on that page:You can enter information about yourself and follow along with the agenda (sample below). Note that you will be able to receive notifications about events on your mobile device by using the mobile link:

https://healthmeetsfoodtheculinarym2018.sched.com/mobile/

3. Please Complete the Pre-Conference Survey
Prior to attending the conference, please complete this survey at the link below so we can measure our learning outcomes. Please take the survey prior to the conference to avoid taking up time at the beginning of class.,You only need to complete this once if attending multiple classes.
http://tulane.co1.qualtrics.com/jfe/form/SV_0GtkBDy01pqy4IZ
4. Communication On Your Mobile Device:
There is a mobile link to the agenda and communication with each other and the Health meets Food team. This works great on your handheld device.

https://healthmeetsfoodtheculinarym2018.sched.com/mobile/#page:page-schedule
This will prompt you to add the link to as an icon on your mobile device.

There is also an opportunity to login [login to what?] on your device. Logging in will allow us to send you push notifications of events at the conference.
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The Sched.com software will let you enter personal information and communication preferences as well as network with your colleagues. You may also download any Powerpoint slide decks and other information from the conference.

5. Other Events:

Please plan to join us for the Opening Reception on Friday night at 6:00 P.M. as well as at our Cocktail Party at the Goldring Center for Culinary Medicine Saturday night at 6:30 P.M..

If you have not signed up for the cocktail party, there may still be space! Sign up at this link (you must pre-register):

https://culinarymedicine.org/events/health-meets-food-the-culinary-medicine-conference/

6. Hotel and Transportation:

The two cooking classes included with full registration will be offsite at three different locations, which you signed up for in advance with your registration (GCCM, NOCCA or Delgado). You can not switch kitchens.On Friday and Saturday only, shuttles will transport you to your kitchen from The Jung Hotel. If you signed up for an optional module, you will be responsible for your own transportation. Each kitchen is a short cab ride away, and GCCM is an easy streetcar ride up the Canal line.

The hotel address is:

Health meets Food Logistics for Attendees pdf

Thursday June 14, 2018 12:00pm - 7:00pm CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees

12:00pm CDT

Continuing Medical Education Information

Health meets FoodNational Meeting

Click Here to Apply for Credit (this is for the didactic portion of the conference only)

Please complete the evaluation on the right side of your screen to obtain your credits for the conference.

To obtain credit for each of the hands-on teaching kitchen modules you attended, please utilize the links below. If you are enrolled in the CCMS program, please complete the evaluations for the hands-on modules in the CCMS portal.

Culinary Medicine and Geriatric Diet
Disease Implications of Diet: An Introduction to Culinary Medicine
Food Allergy and Intolerance
Hypertension and Nutrition: Low Sodium Diets and Flavor Building
Nutrition to Optimize Neurocognition

Faculty
Stacia Clinton, RDN
National Director
Healthy Food in Healthcare Program
Reston, VA
Sue Daugherty, RDN
CEO
Metropolitan Area Neighborhood Nutrition Alliance
Philadelphia, PA
William S. George
President & CEO
Health Partners Plans, Inc.
Philadelphia, PA
Marguerite Green
Director
Sprout NOLA
New Orleans, LA
Timothy S. Harlan, MD, FACP
Associate Dean for Clinical Services
Executive Director, Goldring Center for Culinary Medicine
Associate Professor of Medicine, Tulane University School of Medicine
New Orleans, Louisiana
Alex Harrell
Executive Chef
Angeline Restaurant
New Orleans, LA
Mark L. Heiman, PhD, FTOS
Adjunct Associate Professor of Medicine
Tulane University
New Orleans, LA
Daphne C. Hernandez, PhD, MSEd
Assistant Professor
University of Houston
Houston, TX
Brian Meier, PhD
Professor
Gettysburg College
Gettysburg, PA
Mary Sue Miliken
Executive Chef
The Border Grill
Los Angeles, CA
Kathleen O. Morton, MD
Medical Weight Management Program
Coastal Medical, Inc.
Providence, RI
Cary Neff
Vice President
Culinary Support Services
Morrison Healthcare
Atlanta, GA
Mark J. Peters
Medical Director
Gulf States Region
United Healthcare
New Orleans, LA
Laura A. Rogers
Deputy Director
Antibiotic Resistance Action Center
George Washington University
Washington, D.C.
Diego Rose, PhD, MPH, RD
Professor & Head of Nutrition
Tulane University
New Orleans, LA
Leah Sarris, RD, LDN, CCMS
Instructor of Medicine
Tulane University
New Orleans, LA
Jennifer Trilk, PhD, FACSM
Associate Professor
University of South Carolina School of Medicine Greenville
Greenville, SC
Brian Wansink, PhD
Professor of Marketing
Cornell University Food & Brand Lab
Ithaca, NY

Intended Learners

This conference is designed for physicians, nurses, nurse practitioners, physician assistants, registered dietitians, pharmacists, food service professionals/chefs, and other related healthcare professionals interested in nutrition.

Learning Objectives

After attending the Health meets Food conference, participants should be able to:

Elaborate on how principles of mindfulness affected development of therapeutic approaches.
Address the lack of lifestyle medicine training and create programming for undergraduate and graduate medical education.
Reframe food insecurity as a health issue that is cumulative over time, including childhood experiences.
Describe the Antimicrobial Stewardship through Food Animal Agriculture Toolkit Module.
Participants will leave with an understanding of what we mean when we talk about 'gut bacteria, the microbiome and flora.
Elaborate on how principles of mindfulness affected development of therapeutic approaches and list pathologies that benefit from mindfulness therapies.
Demonstrate an understanding of pharmacologic management of obesity.

Activity Overview

The interactive educational conference will occur from June 14-17, 2018 at The Jung Hotel in New Orleans, LA.
For questions regarding this educational activity, please call 504-988-9108.
Hardware/Software Requirements
The evaluation is accessible after the activity via a PC (Windows 2000/XP/Vista/7) or Mac (Mac OS 10.x or later) computer with current versions of the following browsers: Internet Explorer, Mozilla Firefox, Google Chrome, or Safari. A PDF reader is required for print publications. Please direct technical questions to webmaster@naccme.com.

Cancellation Policy

Please note that payment for Health meets Food is nonrefundable.

Accreditation

In support of improving patient care, this activity has been planned and implemented by North American Center for Continuing Medical Education (NACCME) and The Goldring Center for Culinary Medicine at Tulane University. NACCME is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.

CME

NACCME designates this live activity for a maximum of 12.25 AMA PRA Category 1 Credits™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
The National Commission on Certification of Physician Assistants accepts AMA PRA Category 1 Credit™ from organizations accredited by the ACCME.

CNE

This continuing nursing education activity awards 12.25 contact hours.
Provider approved by the California Board of Registered Nursing, Provider #13255 for 12.25 contact hours.
Nurse practitiners may participate in this educational activity and earn a certificate of completion as AANP accepts AMA PRA Category 1 Credit™ through its reciprocity agreements.
CPE for Pharmacists
The conference is approved for 12.25 contact hours (.1225 CEUs) of continuing pharmacy education: UAN JA0006201-9999-18-029-L01-P.
ACPE Credit Policy
The certificate is not the official record of your participation in the activity. The official record of credit will be the information in CPE Monitor system.
Eligibility for pharmacy credit is contingent upon the successful completion of a post-test and/or evaluation for each activity or session attended. The reporting function into CPE Monitor will only be available for 60 days after your completion of the activity. Under ACPE Policy, NACCME will not be able to report your credit to CPE Monitor after this 60-day period.
These educational activities are knowledge-based activities.
Any participant wanting to file a grievance with respect to any aspect of a continuing pharmacy education activity accredited by NACCME may contact the Senior Manager, Accreditation & Compliance, NACCME, in writing at 104 Windsor Center Drive, Suite 200, East Windsor, NJ 08520. The Senior Manager, Accreditation & Compliance will review the grievance and respond within 30 days of receiving the written statement.

Thursday June 14, 2018 12:00pm - 7:00pm CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees

1:00pm CDT

Optional Hands-on Cooking Module: Introduction to Culinary Medicine

Limited Capacity seats available

Required Pre-Kitchen Materials

Introduction to Culinary Medicine: This module presents an outline of both the Mediterranean and DASH diets, and examines recent sources and studies examining the effectiveness of both in terms of treating diet-related illnesses. This module also briefly reviews methods of communicating these principles to patients. An introduction to basic kitchen safety and knife handling skills is also included.
Attendees to provide their on transportation to the Optional Hands-on Cooking Modules

Thursday June 14, 2018 1:00pm - 4:00pm CDT
Goldring Center for Culinary Medicine 300 N Broad St, New Orleans, LA 70119, USA

Optional Hands-On Class

1:00pm CDT

Optional Hands-on Cooking Module: Introduction to Culinary Medicine

Limited Capacity seats available

Required Pre-Kitchen Materials

Thursday June 14, 2018 1:00pm - 4:00pm CDT
NOCCA Teaching Kitchen #1 2800 Chartres Street New Orleans, LA 70117

Optional Hands-On Class

5:00pm CDT

Optional Hands-on Cooking Module: The Geriatric Diet

Limited Capacity seats available

The Geriatric Diet: The Geriatric Nutrition IDS is designed to introduce medical students to elderly patients’ physiological changes, nutritional needs, risks for malnutrition, and adaptive approaches to food preparation and consumption. Medical students will learn about how to screen for malnutrition, develop dietary interventions, and counsel elderly patients and their family members about how to eat healthfully in their later years.
Attendees to provide their on transportation to the Optional Hands-on Cooking Modules

Thursday June 14, 2018 5:00pm - 8:00pm CDT
Goldring Center for Culinary Medicine 300 N Broad St, New Orleans, LA 70119, USA

Optional Hands-On Class

6:30am CDT

Check-in: Second Floor Jung Hotel

You may check-in at the registration desk on the second floor of The Jung Hotel

Friday June 15, 2018 6:30am - 7:45am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees

7:00am CDT

ALL ATTENDEES - Complimentary Breakfast and Product Theater with Sola Sweet

Breakfast served in the Grand Hall.

Product Theater in the Tulane Room

Friday June 15, 2018 7:00am - 8:00am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees, Breakfast

8:00am CDT

ALL ATTENDEES - Keynote - Brian Wansink, PhD - Tasting What You See: Perceptions on the Intersection of Health and Food

Opening Keynote: Tasting What You See

Objectives
1. Describe how psychology influences food consumption.
2. List underlying influences of taste on consumption habits.
3. Review how food design can help change school lunch outcomes.

Speakers

Brian Wansink PhD

Cornell University

Brian Wansink is the John Dyson Professor of Marketing, the Director of the Cornell Food and Brand Lab and Co-Director of the Center for Behavioral Economics in Child Nutrition Programs and co-founder of the Smarter Lunchrooms Movement at the Dyson School of Applied Economics & Management... Read More →

Wansink pdf

Friday June 15, 2018 8:00am - 9:15am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees

9:15am CDT

ALL ATTENDEES - Break with The Egg Nutrition Center

Breakfast served in the Grand Hall.

Product Theater in the Tulane Room

Friday June 15, 2018 9:15am - 10:00am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees, Meal

9:15am CDT

Break

Friday June 15, 2018 9:15am - 10:00am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Break

9:30am CDT

Clinical/Culinary Track - Shuttles Depart for Delgado Community College

Limited Capacity seats available

The shuttles will depart promptly and provide transportation to your respective teaching kitchen to.
If you miss the shuttle, the only alternative will be for you to call a cab.
Remember to wear close-toe shoes.

Friday June 15, 2018 9:30am - 10:00am CDT
Lobby - First Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Culinary/Clinical Track

9:30am CDT

Clinical/Culinary Track - Shuttles Depart for Goldring Center for Culinary Medicine

Limited Capacity seats available

Friday June 15, 2018 9:30am - 10:00am CDT
Lobby - First Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Culinary/Clinical Track

9:30am CDT

Clinical/Culinary Track - Shuttles Depart for NOCCA

Limited Capacity seats available

Friday June 15, 2018 9:30am - 10:00am CDT
Lobby - First Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Culinary/Clinical Track

9:55am CDT

Clinical/Culinary - Track Hands-on Cooking Module: Food Allergy and Intolerance

Head of the Nutrition Section in the Department of Community Health Sciences, Tulane University School of Public Health and Tropical Medicine

Diego Rose is a Professor and head of the Nutrition Section in the Department of Community Health Sciences at the School of Public Health and Tropical Medicine and a co-investigator at the Tulane Prevention Research Center (PRC). Dr. Rose holds degrees from the University of California... Read More →

Rose Healthy Food Healthy Environments Health Meets Food 2018 Conferenece print pdf

Friday June 15, 2018 10:00am - 10:20am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Academic Track

11:20am CDT

Academic Track - Food Insecurity and Environment - Panel Discussion

Speakers

William S.. George

President and Chief Executive Officer, Health Partners Plans

Daphne Hernandez

Assistant Professor, University of Houston

Diego Rose, PhD

Head of the Nutrition Section in the Department of Community Health Sciences, Tulane University School of Public Health and Tropical Medicine

Friday June 15, 2018 11:20am - 11:55am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Academic Track

Clinical/Culinary Track - The Positive Benefits of Mindful Eating

Limited Capacity seats available

Mindfulness is a state and trait characterized by a focused attention and awareness of present experiences. Mindfulness has been shown to have positive effects in a number of areas including mental health and self-regulation. Recent research suggests that mindfulness may be beneficial in the eating realm. Dr. Meier will present research showing that mindfulness is associated with reduced food intake, healthier food choices, increased positive affect when eating chocolate, and improvements in disordered eating. Mindfulness appears to be a variable that benefits eating-related self-regulation.

Speakers

Brian Meier

Professor, Gettysburg College

Dr. Meier is a Professor of Psychology at Gettysburg College, where he has taught courses on general psychology, social psychology, and statistics for 13 years. He received his doctorate in social psychology from North Dakota State University in 2005 after serving in the U.S. Army... Read More →

Friday June 15, 2018 2:00pm - 2:55pm CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Culinary/Clinical Track

3:00pm CDT

Clinical/Culinary Track - Overcoming the Barriers to Healthy Eating

Limited Capacity seats available

Description: This session will focus on a food‐first approach to overcoming the barriers to healthy eating such as cost, time, convenience, and portion size and will provide strategies for educators to help patients move toward positive lifestyle changes. This session will include clinical pearls to help the patient plan, shop, prepare, and eat healthy food to help overcome disease.

Speakers

Leah Sarris, RD, LDN, CCMS

Director of Operations and Executive Chef, Goldring Center for Culinary Medicine

Chef Leah Sarris has worked in diverse areas of the foodservice and related industries from restaurants, to instructing culinary arts at a prestigious university, foodservice consulting, farming and community outreach to improve school nutrition. Currently, she is the Program Director... Read More →

IBV Friday 1500 Sarris pdf

Friday June 15, 2018 3:00pm - 3:55pm CDT
Iberville Meeting Room - Mezzanine Level - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Culinary/Clinical Track

3:05pm CDT

Clinical/Culinary Track - Breakout A - Knife Skills Workshop

Limited Capacity seats available

Join Chef Cary Neff of Morrison Healthcare for an hour long session to hone your knife skills. Recipes will are designed to demonstrate a wide variety of techniques of cutting, chopping, dicing and slicing.:

Tomato, Avocado, Cucumber, Chick Pea and Freekeh Salad with Feta and Greek Lemon Dressing
&
Fresh Fruit Salad with Orange Poppy Seed Dressing

Speakers

Chef Cary Neff

Vice President of Culinary Support, Morrison Healthcare

Chef Neff; Vice President of Culinary Support at Morrison Healthcare is also the creator of the trendsetting food style of “Conscious Cuisine©” and author of NY Times best-selling cook book Conscious Cuisine. Chef Neff is noted for his leadership in revolutionizing healthy... Read More →

Supporters

Morrison Healthcare

Morrison Healthcare is a leading national food and nutrition services company that is exclusively dedicated to serving more than 650 hospitals and healthcare systems. Morrison Healthcare believes in the power of food and creates personalized dining experiences for patients and in... Read More →

Friday June 15, 2018 3:05pm - 3:55pm CDT
Beauregard Meeting Room - Mezzanine Level - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Culinary/Clinical Track

3:05pm CDT

Clinical/Culinary Track - Breakout A - Microbiome and Fermentation Workshop

Limited Capacity seats available

What is the 'microbiome'?

What we know about fermentation as it relates to the human body. Broad overview touching on concepts of co-evolution with bacterial cultures to clarify processes that are already occurring on and in the body, explanation of gut flora as it relates to resiliency and health. Focusing on credible studies. Basic concerns and misconceptions that people might have about cultured foods (food safety, trendiness, what are CFUs)

Overview of Fermentation: Review of fermented foods (focus on the health difference between products like booze and actively fermented food)

Fermentation application. Making and consuming living foods.

Speakers

Marguerite Green

Sprout NOLA

Marguerite Green is a farmer and teacher from New Orleans. Marguerite studied Agriculture at Louisiana State University where her farming projects often collided with value added product development, specifically fermented hot-sauces and alcohol. Marguerite has been flower and vegetable... Read More →

Friday June 15, 2018 3:05pm - 3:55pm CDT
Lasalle Conference Room - Mezzanine Level - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Culinary/Clinical Track

3:05pm CDT

Clinical/Culinary Track - Breakout A - Seasoning Workshop

Limited Capacity seats available

Join Chef Alex Harrell on an exploration of seasonings and their impact on health.

Speakers

Chef Alex Harrell

Angeline New Orleans

Alex Harrell pairs his lifelong experience with seasonal and accessible products with his classical technical skills in the kitchen at Angeline. Hailing from southeastern Alabama, Harrell spent his childhood weekends on his grandparents’ Gulf Coast farm digging potatoes and picking... Read More →

Friday June 15, 2018 3:05pm - 3:55pm CDT
Crozat Conference Room - Mezzanine Level - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Culinary/Clinical Track

4:00pm CDT

Clinical/Culinary Track - A Healthy Gastrointestinal Microbiome is Dependent on Dietary Diversity

The gastrointestinal (GI) microbiome in the colon is an ecosystem that is fed about 3 – to 4- hours after ingesting a meal. A healthy ecosystem is a diverse biome with multiplicity of interactions. When biodiversity is lost, few species become dominant and the GI microbiome is considered unhealthy. The major energy force entering this system is nutrients from diet that have not been digested or are partially digested but not absorbed. The perspective that I wish to convey is that dietary diversity has been lost during the past 50 years because of decreased agrobiodiversity and the consequential shifts in the GI microbiome have contributed to the increased prevalence of several diseases.
I will demonstrate that the increased prevalence of obesity, diabetes, irritable bowel syndrome and inflammatory bowel disease over the past 50 years all are recently characterized with less diverse GI microbiota species when compared to healthy cohorts. During the same 5 decades, there was a dramatic narrowing of dietary diversity. I plan to introduce the notion that fad diets have the potential for reducing microbiome diversity and some practices may force the microbiota to harvest available substrates of our mucosa. I will include a perspective on consuming plants grown organically that contain phytoalexins and could interact with the microbiome in a beneficial manner.
Emulsifiers are commonly used in processing foods and recently are found to significantly shift the GI microbiome of mice. The best medicine for a healthy GI microbiome is maintenance of a diverse diet. In our busy lifestyles, we rely too much on food that is processed from the greatest productive species and modern agricultural practices. There is a need to expand our narrowing dietary diversity. Enhancing diversity may require dietary microbiome modulators as dietary supplements or medical foods.

Speakers

Mark L. Heiman, Ph.D., FTOS

Vice President of Research And Chief Scientific Officer, MicroBiome Therapeutics

Dr. Heiman received a Ph.D. in 1978 from Louisiana State University School of Medicine with concentration in Physiology. He trained in neuroendocrinology during the next 4 years as a postdoctoral fellow at the Indiana University School of Medicine and then returned to New Orleans... Read More →

IBV Friday 1600 Heiman pdf

Friday June 15, 2018 4:00pm - 4:55pm CDT
Iberville Meeting Room - Mezzanine Level - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Culinary/Clinical Track

4:05pm CDT

Clinical/Culinary Track - Breakout B - Knife Skills Workshop

Limited Capacity seats available

Speakers

Chef Cary Neff

Vice President of Culinary Support, Morrison Healthcare

Supporters

Morrison Healthcare

Friday June 15, 2018 4:05pm - 4:55pm CDT
Beauregard Meeting Room - Mezzanine Level - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Culinary/Clinical Track

4:05pm CDT

Clinical/Culinary Track - Breakout B - Microbiome and Fermentation Workshop

Limited Capacity seats available

Speakers

Marguerite Green

Sprout NOLA

Friday June 15, 2018 4:05pm - 4:55pm CDT
Lasalle Conference Room - Mezzanine Level - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Culinary/Clinical Track

4:05pm CDT

Clinical/Culinary Track - Breakout B - Seasoning Workshop

Limited Capacity seats available

Join Chef Alex Harrell on an exploration of seasonings and their impact on health.

Speakers

Chef Alex Harrell

Angeline New Orleans

Friday June 15, 2018 4:05pm - 4:55pm CDT
Crozat Conference Room - Mezzanine Level - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Culinary/Clinical Track

5:00pm CDT

Academic Track - Shuttles Depart Kitchen Venues for Return to Hotel Jung

The shuttles will depart promptly and return you from your respective teaching kitchen to the Jung Hotel. If you miss the shuttle, the only alternative will be for you to call a cab.

Friday June 15, 2018 5:00pm - 5:30pm CDT
Teaching Kitchens

Academic Track

6:00pm CDT

ALL ATTENDEES - Exhibit Hall Grand Opening

Visit Health Meets Food exhibitors in the Grand Hall during the Opening Reception

Friday June 15, 2018 6:00pm - 7:30pm CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees, Reception

6:00pm CDT

ALL ATTENDEES - Opening Reception

An opening reception at the Jung Hotel Grand Hall.

Friday June 15, 2018 6:00pm - 7:30pm CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees, Meal

6:00pm CDT

ALL ATTENDEES - Poster Sessions

Visit authors and presenters of posters to discuss their work and findings at the poster session in the Grand Hall.

Final list of all poster summaries by lead author pdf

Friday June 15, 2018 6:00pm - 7:30pm CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees, Breakfast

6:30am CDT

Check-in: Second Floor Jung Hotel

You may check-in at the registration desk on the second floor of The Jung Hotel

Saturday June 16, 2018 6:30am - 7:45am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees

7:00am CDT

ALL ATTENDEES - Complimentary Breakfast and Product Theater with Hass Avocado Board

Breakfast served in the Grand Hall.

Product Theater in the Tulane Room

Saturday June 16, 2018 7:00am - 8:00am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees, Breakfast

8:00am CDT

ALL ATTENDEES - Panel Discussion

Speakers

Brian Wansink PhD

Cornell University

Saturday June 16, 2018 8:00am - 9:15am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees

9:15am CDT

Break

Saturday June 16, 2018 9:15am - 10:00pm CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Break

9:30am CDT

Academic Track - Shuttles Depart for Delgado Community College

Limited Capacity seats available

Saturday June 16, 2018 9:30am - 10:00am CDT
Lobby - First Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Academic Track

9:30am CDT

Academic Track - Shuttles Depart for Goldring Center for Goldring Center for Culinary Medicine

Limited Capacity seats available

Saturday June 16, 2018 9:30am - 10:00am CDT
Lobby - First Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Academic Track

9:30am CDT

Academic Track - Shuttles Depart for NOCCA

Limited Capacity seats available

Saturday June 16, 2018 9:30am - 10:00am CDT
Lobby - First Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Academic Track

9:55am CDT

Academic Track - Hands-on Cooking Module: Food and Neurocognition

Coastal Medical

Since completing her residency in Internal Medicine at the University of Minnesota in 1990 Dr. Morton has served as a primary care provider to thousands of patients. Her desire to fully address the underlying causes of her patient’s medical conditions prompted her to pursue a certificate... Read More →

GH Saturday 1000 Morton pdf

Saturday June 16, 2018 10:00am - 10:55am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Culinary/Clinical Track

11:00am CDT

Clinical/Culinary Track - Panel Discussion - Culinary Medicine and Lifestyle Programs in Population Health Management

Speakers

Timothy S. Harlan, MD, FACP, CCMS

Editor, Dr. Gourmet

Timothy S. Harlan practices internal medicine Tulane University School of Medicine. His love of food began as a teenager working in the restaurant business. Starting as a dishwasher, he worked his way up to managing his first restaurant by the age of eighteen and owning his first... Read More →

Mark Peters, MD

Dr. Peters will discuss how to change the conversation around avoidable health risks by transforming them into one personalized & motivating program for employees known as Real Appeal.Real Appeal supports weight loss with an evidence-based approach that…•Supports those with pre-diabetes... Read More →

GH Saturday 1120 Harlan:Leblanc pdf

Saturday June 16, 2018 11:00am - 11:55am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Culinary/Clinical Track

Academic Track - A Healthy Gastrointestinal Microbiome is Dependent on Dietary Diversity

Speakers

Mark L. Heiman, Ph.D., FTOS

Vice President of Research And Chief Scientific Officer, MicroBiome Therapeutics

IBV Friday 1600 Heiman pdf

Saturday June 16, 2018 2:00pm - 2:55pm CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Academic Track

3:00pm CDT

Academic Track - The Positive Benefits of Mindful Eating

Speakers

Brian Meier

Professor, Gettysburg College

GH Friday 1400 Meier pdf

Saturday June 16, 2018 3:00pm - 3:55pm CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Academic Track

4:00pm CDT

Academic Track - Lifestyle Medicine at University of South Carolina Greenville

Speakers

Jennifer Trilk, PhD, FACSM

Director of the Lifestyle Medicine curriculum, University of South Carolina School of Medicine Greenville

Jennifer Trilk,, PhD, FACSM, is an assistant professor at University of South Carolina School of Medicine Greenville and director of the Lifestyle Medicine curriculum (e.g. training in nutrition, physical activity/exercise, behavior... Read More →

GH Saturday 1600 Trilk pdf

Saturday June 16, 2018 4:00pm - 4:55pm CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Academic Track

5:00pm CDT

Academic Track - Shuttles Depart Kitchen Venues for Return to Hotel Jung

The shuttles will depart promptly and return you from your respective teaching kitchen to the Jung Hotel. If you miss the shuttle, the only alternative will be for you to call a cab.

Saturday June 16, 2018 5:00pm - 5:30pm CDT
Teaching Kitchens

Academic Track

6:30pm CDT

Optional and With Reservation - Cocktail Party - GCCM

Limited Capacity seats available

Register for an optional gathering at the Goldring Center for Culinary Medicine. This is an opportunity for you to gather and network with your colleagues and if you are not able to participate in a hands-on cooking module at the Center, this will be an opportunity for you to tour the kitchen.

Saturday June 16, 2018 6:30pm - 7:30pm CDT
Goldring Center for Culinary Medicine 300 N Broad St, New Orleans, LA 70119, USA

Meal

7:00am CDT

Check-in: Second Floor Jung Hotel

You may check-in at the registration desk on the second floor of The Jung Hotel

Sunday June 17, 2018 7:00am - 7:30am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees

7:00am CDT

ALL ATTENDEES - Complimentary Breakfast

Sunday June 17, 2018 7:00am - 7:55am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Meal, Breakfast

7:00am CDT

ALL ATTENDEES - Poster Sessions

Visit authors and presenters of posters to discuss their work and findings at the poster session in the Grand Hall.

Sunday June 17, 2018 7:00am - 8:00am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees, Breakfast

8:00am CDT

ALL ATTENDEES - Critical Aspects of the Intersection of Chefs and Physicians and Their Responsibility in the Food Supply

Food is one thing we all share and its power is unmistakable. I come from a “food first” perspective and have dedicated the last 40 years to learning about and perfecting my culinary skills. From icing and serving countless donuts at my first summer job to sharing recipes with Pakistani chefs and entrepreneurs in Islamabad, I know how food can communicate ideas while impacting the environment, politics and, most importantly, our health.

As a chef who is also interested in leaving our kids and grandkids a sustainable future, I see how food fits into just about every challenge we face. Food is the common denominator running through the fabric of society: culture, energy, art, science, the economy, national security, the environment, health, politics, diplomacy – you name it.

Health is our most cherished attribute, and what we eat has such an impact on our bodies. However, so many of us don’t see the correlation. Being that doctors and chefs are trusted more than other professionals in the US, I feel that we are in a unique position to educate and allure people towards a healthy lifestyle. Let’s explore how we can do this together!

Speakers

Mary Sue Milliken

Co-Chef/Owner, Border Grill Restaurants & Trucks

Mary Sue Milliken is a renowned chef, cookbook author, and television personality. A pioneer of world cuisine since the creation of City Café and CITY Restaurant in Los Angeles in the 1980s, today Mary Sue is most notably recognized as a preeminent ambassador of modern Mexican cuisine... Read More →

Sunday June 17, 2018 8:00am - 8:30am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees

8:30am CDT

ALL ATTENDEES - Antimicrobial Stewardship Policy and Process

Speakers

Laura Rogers

Deputy Director, George Washington University Milken Institute School of Public Health

Laura Rogers serves as the Deputy Director of ARAC. She manages day-to-day activities, the center’s budget and, in partnership with the Center’s team, sets the strategic priorities for the center. Previously, Laura was the director of the Antibiotic Resistance Project at The Pew... Read More →

GH Sunday 0830 Rogers pdf

Sunday June 17, 2018 8:30am - 9:00am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees

9:00am CDT

ALL ATTENDEES - The Antimicrobial Stewardship through Food Animal Agriculture Toolkit Module

Evidence has demonstrated that hospital-based Antibiotic Stewardship Programs (ASPs) significantly reduce hospital rates of antibiotic resistant infections however most existing ASPs fail to address the upstream causes of greater community exposure to antibiotic resistant bacteria through the misuse of antibiotics outside the hospital. An estimate of 70% of overall tonnage of antimicrobial agents sold in the US are distributed for use in food-producing animals. Speakers will detail strategies documented in the Antimicrobial Stewardship through Food Animal Agriculture Toolkit Module. Developed by an ad hoc subcommittee of the Clinician Champions in Comprehensive Antibiotic Stewardship (CCCAS) Collaborative and applying the CDC’s Core Elements of Antimicrobial Stewardship, this module provides guidance and tools gleaned from successful hospital programs that have incorporated food procurement and clinician advocacy strategies into their hospital-based antibiotic stewardship programs. https://noharm-global.org/CCCASModule. The CCCAS Collaborative is a joint initiative of Health Care Without Harm (HCWH) , Pediatric Infectious Disease Society (PIDS), and the national Sharing Antimicrobial Reports for Pediatric Stewardship (SHARPS) workgroup.

Speakers

Stacia Clinton

National Program Director, Healthy Food in Health Care

Stacia Clinton, RD. LDN., Is the National Director for the Healthy Food in Health Care Program, an initiative of the the global non-profit organization Health Care Without Harm. As a Registered Dietitian, she guides local and sustainable institutional purchasing and policy action... Read More →

GH Sunday 0930 Clinton pdf

Sunday June 17, 2018 9:00am - 9:30am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees

9:30am CDT

ALL ATTENDEES - Antibiotic Resistance in the Food Supply - Panel Discussion

Speakers

Stacia Clinton

National Program Director, Healthy Food in Health Care

Mary Sue Milliken

Co-Chef/Owner, Border Grill Restaurants & Trucks

Laura Rogers

Deputy Director, George Washington University Milken Institute School of Public Health

Sunday June 17, 2018 9:30am - 10:30am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees

10:30am CDT

Break

Sunday June 17, 2018 10:30am - 11:00am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Break

11:00am CDT

Review of 2018 - 2019 Health meets Food Courseware

For those partner-sites using the Health meets Food Courseware we will have a brief review of the new features.

Speakers

Timothy S. Harlan, MD, FACP, CCMS

Editor, Dr. Gourmet

Sunday June 17, 2018 11:00am - 11:15am CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

Academic Track

11:15am CDT

ALL ATTENDEES - Panel Discussion - Conference Recap with Question and Answer

Sunday June 17, 2018 11:15am - 12:15pm CDT
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

All Attendees

1:00pm CDT

Optional Hands-on Cooking Module: Sodium, Renal & Hypertension Module

Limited Capacity seats available

Sodium, Renal & Hypertension: This module examines the physiological effects of high-sodium diets and their prevalence in American culture, while providing a more in-depth overview of the DASH diet, including studies examining its efficacy in reducing the need for medication in hypertensive subjects. In the kitchen, the purpose of salt is examined, and cooking principles of flavor building and balancing without added sodium are practiced while making reduced-sodium dinner options.

Sunday June 17, 2018 1:00pm - 4:00pm CDT
Goldring Center for Culinary Medicine 300 N Broad St, New Orleans, LA 70119, USA

Optional Hands-On Class