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Health Meets Food: The Culinary Medicine Conference 2018

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Thursday, June 14
 

12:00pm

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
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

12:00pm

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. 
  n
 
 
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: 
 


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

12:00pm

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
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864
 
Friday, June 15
 

6:30am

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
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

7:00am

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
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

8:00am

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
avatar for Brian Wansink PhD

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 →



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

9:15am

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
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

6:00pm

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
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

6:00pm

ALL ATTENDEES - Opening Reception
An opening reception at the Jung Hotel Grand Hall.  

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

6:00pm

ALL ATTENDEES - Poster Sessions
Visit authors and presenters of posters to discuss their work and findings at the poster session in the Grand Hall.  


Friday June 15, 2018 6:00pm - 7:30pm
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864
 
Saturday, June 16
 

6:30am

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
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

7:00am

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
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

8:00am

ALL ATTENDEES - Panel Discussion
Speakers
avatar for Brian Wansink PhD

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 →


Saturday June 16, 2018 8:00am - 9:15am
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864
 
Sunday, June 17
 

7:00am

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
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

7:00am

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
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

8:00am

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
avatar for Mary Sue Milliken

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
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

8:30am

ALL ATTENDEES - Antimicrobial Stewardship Policy and Process
Speakers
avatar for Laura Rogers

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 →



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

9:00am

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
avatar for Stacia Clinton

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 →



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

9:30am

ALL ATTENDEES - Antibiotic Resistance in the Food Supply - Panel Discussion
Speakers
avatar for Stacia Clinton

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 →
avatar for Mary Sue Milliken

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 →
avatar for Laura Rogers

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 →


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

11:15am

ALL ATTENDEES - Panel Discussion - Conference Recap with Question and Answer
Sunday June 17, 2018 11:15am - 12:15pm
Grand Hall - Second Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864