Food as Medicine

Art and Science of Food

FNCE 2018

330. Culinary Medicine: The Dietitian (and Doctor) Are in the Kitchen

Tuesday, October 23
9:45 AM - 11:15 AM
CE: 1.5

Session Level 2 - Intermediate

Interactive teaching kitchens and food-first nutrition education are the future of medicine. In this session, we will explore the burgeoning field of culinary medicine, which strengthens the dietitian/physician/nurse relationship through an interdisciplinary approach that improves patient health outcomes. Attendees will learn about culinary medicine initiatives and groundbreaking research showing improved nutrition education and health outcomes in the clinic happening around the globe.

Learning Objectives:

Learning Need Codes:

  • 8010 - Child and Adult Care Food Program
  • 6030 - Education theories and techniques for adults
  • 4010 - Community intervention, monitoring, evaluation

Leah Sarris, RD, LDN

Leah Sarris is a chef and dietitian that has worked in diverse areas of foodservice and related industries including restaurants, academia, research & development, foodservice consulting, farming and community outreach. As the Director of Operations and Executive Chef at the Goldring Center for Culinary Medicine, she has developed and implemented the United States’ premier interdisciplinary program between culinary arts, science, nutrition and medicine, based out of New Orleans. She teaches professionals in the healthcare and foodservice sectors, as well as the community at large, how to cook food that is affordable, beautiful, healthful, easy to prepare and most of all, delicious. This program is the first of its kind and has been licensed by over 20% of the medical schools in the nation. Leah’s passion lies in teaching everyone how to make delicious food that just happens to be good for them, arming people with the knowledge and skills to bring that vision into their kitchens.

Presentation(s):

Send Email for Leah Sarris

Marie Whelen, MS, RDN, LD

Presentation(s):

Send Email for Marie Whelen

Leah Sarris, RD, LDN

Leah Sarris is a chef and dietitian that has worked in diverse areas of foodservice and related industries including restaurants, academia, research & development, foodservice consulting, farming and community outreach. As the Director of Operations and Executive Chef at the Goldring Center for Culinary Medicine, she has developed and implemented the United States’ premier interdisciplinary program between culinary arts, science, nutrition and medicine, based out of New Orleans. She teaches professionals in the healthcare and foodservice sectors, as well as the community at large, how to cook food that is affordable, beautiful, healthful, easy to prepare and most of all, delicious. This program is the first of its kind and has been licensed by over 20% of the medical schools in the nation. Leah’s passion lies in teaching everyone how to make delicious food that just happens to be good for them, arming people with the knowledge and skills to bring that vision into their kitchens.

Presentation(s):

Send Email for Leah Sarris

Kerri Dotson, RDN, CLC

Chef/RD Kerri Dotson received her B.S. in Culinary Nutrition from Johnson & Wales University and completed her Dietetic Internship at Tulane University. She has worked in diverse areas of nutrition and foodservice industries including restaurants, hospitals and critical care, public health, maternal and child health, and community nutrition. Kerri is fulfilling her dream by combining individualized counseling and nutrition education with hands on cooking classes, as Culinary Medicine Educator for the Goldring Center for Culinary Medicine at Tulane University School of Medicine. Located in New Orleans, Louisiana the Goldring Center is the United States’ premier interdisciplinary program bridging culinary arts, science, nutrition and medicine. Through this revolutionary program Chef Kerri also teaches medical students, professionals in the healthcare and foodservice sectors, as well as the community at large, how to cook food that is affordable, beautiful, healthful, easy to prepare, and most of all, delicious.

Presentation(s):

Send Email for Kerri Dotson


Assets

330. Culinary Medicine: The Dietitian (and Doctor) Are in the Kitchen

MP3 Handouts Video

Attendees who have favorited this

Please enter your access key

The asset you are trying to access is locked. Please enter your access key to unlock.

Send Email for 330. Culinary Medicine: The Dietitian (and Doctor) Are in the Kitchen