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Health Meets Food: The Culinary Medicine Conference 2018

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Culinary/Clinical Track [clear filter]
Friday, June 15
 

9:30am

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
Lobby - First Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

9:30am

Clinical/Culinary Track - Shuttles Depart for Goldring Center for Culinary Medicine
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
Lobby - First Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

9:30am

Clinical/Culinary Track - Shuttles Depart for NOCCA
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
Lobby - First Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

9:55am

Clinical/Culinary - Track Hands-on Cooking Module: Food Allergy and Intolerance
Limited Capacity seats available

Food Allergy and Intolerance: This lesson focuses on techniques to diagnose, treat, and cook for food allergies or intolerances. This class will explore the roles of local and organic foods, common plant phytochemicals, genetically modified foods, and common preservatives in immune and metabolic health, environmental impressions, and economic impact. Hidden and little-known sources of allergens are discussed, and in the kitchen, lactose- and gluten-free recipes are prepared.

Friday June 15, 2018 9:55am - 1:00pm
NOCCA Teaching Kitchen #1 2800 Chartres Street New Orleans, LA 70117

9:55am

Clinical/Culinary - Track Hands-on Cooking Module: Food Allergy and Intolerance
Limited Capacity seats available

Food Allergy and Intolerance: This lesson focuses on techniques to diagnose, treat, and cook for food allergies or intolerances. This class will explore the roles of local and organic foods, common plant phytochemicals, genetically modified foods, and common preservatives in immune and metabolic health, environmental impressions, and economic impact. Hidden and little-known sources of allergens are discussed, and in the kitchen, lactose- and gluten-free recipes are prepared.

Friday June 15, 2018 9:55am - 1:00pm
NOCCA Teaching Kitchen #2 2800 Chartres Street New Orleans, LA 70117

9:55am

Clinical/Culinary - Track Hands-on Cooking Module: Food Allergy and Intolerance
Limited Capacity seats available

Food Allergy and Intolerance: This lesson focuses on techniques to diagnose, treat, and cook for food allergies or intolerances. This class will explore the roles of local and organic foods, common plant phytochemicals, genetically modified foods, and common preservatives in immune and metabolic health, environmental impressions, and economic impact. Hidden and little-known sources of allergens are discussed, and in the kitchen, lactose- and gluten-free recipes are prepared.

Friday June 15, 2018 9:55am - 1:00pm
Delgado Community College Teaching Kitchen #1 615 City Park Avenue New Orleans, LA 70119

9:55am

Clinical/Culinary Track - Hands-on Cooking Module: Food Allergy and Intolerance
Limited Capacity seats available

Food Allergy and Intolerance: This lesson focuses on techniques to diagnose, treat, and cook for food allergies or intolerances. This class will explore the roles of local and organic foods, common plant phytochemicals, genetically modified foods, and common preservatives in immune and metabolic health, environmental impressions, and economic impact. Hidden and little-known sources of allergens are discussed, and in the kitchen, lactose- and gluten-free recipes are prepared.

Friday June 15, 2018 9:55am - 1:00pm
Goldring Center for Culinary Medicine 300 N Broad St, New Orleans, LA 70119, USA

9:55am

Clinical/Culinary Track - Hands-on Cooking Module: Food Allergy and Intolerance
Limited Capacity seats available

Food Allergy and Intolerance: This lesson focuses on techniques to diagnose, treat, and cook for food allergies or intolerances. This class will explore the roles of local and organic foods, common plant phytochemicals, genetically modified foods, and common preservatives in immune and metabolic health, environmental impressions, and economic impact. Hidden and little-known sources of allergens are discussed, and in the kitchen, lactose- and gluten-free recipes are prepared.

Friday June 15, 2018 9:55am - 1:00pm
Delgado Community College Teaching Kitchen #2 615 City Park Avenue New Orleans, LA 70119

2:00pm

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
avatar for Brian Meier

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

3:00pm

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
avatar for Leah Sarris, RD, LDN, CCMS

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 →



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

3:05pm

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
avatar for Chef Cary Neff

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
avatar for Morrison Healthcare

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
Beauregard Meeting Room - Mezzanine Level - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

3:05pm

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
avatar for Marguerite Green

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
Lasalle Conference Room - Mezzanine Level - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

3:05pm

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
avatar for Chef Alex Harrell

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
Crozat Conference Room - Mezzanine Level - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

4:00pm

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
avatar for Mark L. Heiman, Ph.D., FTOS

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 →



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

4:05pm

Clinical/Culinary Track - Breakout B - 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
avatar for Chef Cary Neff

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
avatar for Morrison Healthcare

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

4:05pm

Clinical/Culinary Track - Breakout B - 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
avatar for Marguerite Green

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

4:05pm

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
avatar for Chef Alex Harrell

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 4:05pm - 4:55pm
Crozat Conference Room - Mezzanine Level - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864
 
Saturday, June 16
 

10:00am

Clinical/Culinary Track - Pharmaceutical Management for Weight Loss in Patients with Obesity
Obesity was officially recognized as a chronic disease by the AMA in 2013. It contributes to both morbidity and mortality from numerous medical conditions including type 2 diabetes, coronary heart disease, dyslipidemia, stroke, osteoarthritis, sleep apnea, and some cancers. The most recent data from the CDC shows the prevalence of obesity is 30-35% in 20 US states and is greater than 35% in 5 (LA, AR, MS, AL, WV). The estimated annual medical cost of obesity in the US is now $147 - $210 billion and rising. Given these facts it is imperative that health care professionals be prepared to assist patients in their weight loss efforts.
Since 2012 four new anti-obesity medications have been approved for long-term use by the FDA. Despite this, less than 2% of qualifying patients receive a prescription for anti-obesity medication. This talk will review the use of both new and older anti-obesity medications, along with the details of concern to both patients and prescribers. In addition we will look at which commonly prescribed medications might be associated with both weight gain and loss when used for other indications.

Speakers
avatar for Kathleen Morton, MD

Kathleen Morton, MD

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 →



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

11:00am

Clinical/Culinary Track - Panel Discussion - Culinary Medicine and Lifestyle Programs in Population Health Management
Speakers
avatar for Timothy S. Harlan, MD, FACP, CCMS

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 →
avatar for Mark Peters, MD

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 →



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

1:30pm

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.  


Saturday June 16, 2018 1:30pm - 1:55pm
Lobby - First Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

1:30pm

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


Saturday June 16, 2018 1:30pm - 1:55pm
Lobby - First Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

1:30pm

Clinical/Culinary Track - Shuttles Depart for NOCCA
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.  


Saturday June 16, 2018 1:30pm - 1:55pm
Lobby - First Floor - Jung Hotel 1500 Canal St., New Orleans, LA 70112 (504) 226-5864

1:55pm

Clinical/Culinary Track - Hands-on Cooking Module: Food and Neurocognition
Limited Capacity filling up

Food and Neurocognition:  Detailed overview of the evidence showing that glucose dysregulation causes impaired brain functioning.  Review how modern diets contribute to increasing rates of dementia.  Understand the role of diet in ADHD.  Review foods shown to be neuroprotective and likely to promote optimal brain functioning.  Be able to discuss the negative impact of the standard American diet on neurocognition and the role healthcare practitioners can have in promoting improved cognitive functioning through dietary interventions.

Saturday June 16, 2018 1:55pm - 5:00pm
Goldring Center for Culinary Medicine 300 N Broad St, New Orleans, LA 70119, USA

1:55pm

Clinical/Culinary Track - Hands-on Cooking Module: Food and Neurocognition
Limited Capacity seats available

Food and Neurocognition:  Detailed overview of the evidence showing that glucose dysregulation causes impaired brain functioning.  Review how modern diets contribute to increasing rates of dementia.  Understand the role of diet in ADHD.  Review foods shown to be neuroprotective and likely to promote optimal brain functioning.  Be able to discuss the negative impact of the standard American diet on neurocognition and the role healthcare practitioners can have in promoting improved cognitive functioning through dietary interventions.

Saturday June 16, 2018 1:55pm - 5:00pm
NOCCA Teaching Kitchen #1 2800 Chartres Street New Orleans, LA 70117

1:55pm

Clinical/Culinary Track - Hands-on Cooking Module: Food and Neurocognition
Limited Capacity seats available

Food and Neurocognition:  Detailed overview of the evidence showing that glucose dysregulation causes impaired brain functioning.  Review how modern diets contribute to increasing rates of dementia.  Understand the role of diet in ADHD.  Review foods shown to be neuroprotective and likely to promote optimal brain functioning.  Be able to discuss the negative impact of the standard American diet on neurocognition and the role healthcare practitioners can have in promoting improved cognitive functioning through dietary interventions.

Saturday June 16, 2018 1:55pm - 5:00pm
NOCCA Teaching Kitchen #2 2800 Chartres Street New Orleans, LA 70117

1:55pm

Clinical/Culinary Track - Hands-on Cooking Module: Food and Neurocognition
Limited Capacity seats available

Food and Neurocognition:  Detailed overview of the evidence showing that glucose dysregulation causes impaired brain functioning.  Review how modern diets contribute to increasing rates of dementia.  Understand the role of diet in ADHD.  Review foods shown to be neuroprotective and likely to promote optimal brain functioning.  Be able to discuss the negative impact of the standard American diet on neurocognition and the role healthcare practitioners can have in promoting improved cognitive functioning through dietary interventions.

Saturday June 16, 2018 1:55pm - 5:00pm
Delgado Community College Teaching Kitchen #1 615 City Park Avenue New Orleans, LA 70119

1:55pm

Clinical/Culinary Track - Hands-on Cooking Module: Food and Neurocognition
Limited Capacity seats available

Food and Neurocognition:  Detailed overview of the evidence showing that glucose dysregulation causes impaired brain functioning.  Review how modern diets contribute to increasing rates of dementia.  Understand the role of diet in ADHD.  Review foods shown to be neuroprotective and likely to promote optimal brain functioning.  Be able to discuss the negative impact of the standard American diet on neurocognition and the role healthcare practitioners can have in promoting improved cognitive functioning through dietary interventions.

Saturday June 16, 2018 1:55pm - 5:00pm
Delgado Community College Teaching Kitchen #2 615 City Park Avenue New Orleans, LA 70119