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Are you familiar with Physicians Committee for Responsible Medicine (PCRM) and NutritionFacts.org (Dr Michael Gregor)?

Food Is Medicine

Deb Kennedy, PhD & Dan Marek - Food Is Medicine

Recorded

This event was on August 15, 2023

Nourish your mind at our sizzling live event, "Food is Medicine," starring the one and only, culinary medicine expert Deb Kennedy, PhD! Prepare to have your preconceptions flipped upside down as Deb whisks you on a journey of gastronomic healing. Armed with a spatula in one hand and a prescription pad in the other, Deb will discuss what place a chef has in this emerging field of food is medicine. She will demonstrate how the food choices we make daily can lead us on a path towards health or away from it.. So, spice up your life and join us for an evening of delicious revelations, where you'll learn that the only side effect of this medicine is an insatiable craving for more! This event is about devouring wisdom that will leave your body and soul nourished. Prepare to have your taste buds tickled, your minds enlightened, and your hearts nourished as we unlock the kitchen's magical potential at "Food is Medicine" with the inimitable Deb Kennedy, PhD! Deb will be hosted by Rouxbe's own Director of Plant-Based Culinary and Development, Chef Dan Marek, for this thrilling live event. Bring your questions for Deb, and get ready to be surprised by the answers! Bon appétit meets bon vivant in this unforgettable event of culinary enlightenment!

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Question

Cathy Chapman

Are you familiar with Physicians Committee for Responsible Medicine (PCRM) and NutritionFacts.org (Dr Michael Gregor)?

Answer

So I started my career in the field of complimentary alternative medicine and it, and you know, they were supporters of us back in the day and, and now when it comes to culinary medicine, absolutely, uh, I, when you look at the research, I'm gonna talk about clinicians now, uh, being leaders now in culinary medicine because it's called medicine. And so anything that's called medicine clinicians get involved with, what we were finding is that when they practice culinary medicine, their diets get better and they're better able to, uh, work with their patients in terms of advising them on dietary changes. So that's really important to have the clinician be educated on the benefits again, of diet. 'cause most of them get about four hours of nutrition education, right. In their training. So I think it's wonderful. One, the one of the reasons the Food Coach Academy was developed is that, um, it needs to go into the hands of other individuals as well. There needs to be a tribe of food coaches that are getting to all these places when you physicians don't have a lot of time to counsel their patients on preventative medicine. And what we've seen through the years is that what docs used to do, nurses are now doing and what nurses used to do, health coaches are now doing because they're asking everybody in the medical field to work at the top of their license. And this might be getting a little off topic, but, but what's happening is there isn't enough. Um, there isn't, sorry, my kid just walked by. Sorry I got distracted. People, you know, there isn't enough information and anything we can give to our clinicians to help them personally as well as help their patients is a really positive thing. And if they wanna get involved in culinary medicine, have them reach out to me. That's fantastic. I remember when, um, both those organizations were first starting out and it was just really great to see the progression of that, especially with Dr. Gregor, um, and really kind of see all, oh, Dr. Greg, the fun information that Dr yeah, I love his approach too, where it's just, it's very approachable at the same time. Um, I can't tell you how many times I've laughed at presentations that he's like, he's a funny guy at the same time and just the way he talks about nutrition, um, is just fantastic. And, uh, I love that he's, um, you know, people really know him and he is becoming a household name now, which is fantastic. Um, so look him up. If you're, uh, watching and you've never heard of Dr. Michael Gregor, definitely check out some of his books and some of his lectures.

Deb Kennedy, PhD & Dan Marek

Chefs

*Deb Kennedy, PhD* nutritionist, chef and Value-Based Medicine certified, is dedicated to helping people improve their health through food. She received her Ph.D. in Nutritional Biochemistry from Tufts University, and previously held roles with Tufts Human Nutrition Research Center for Aging, Yale’s Prevention Research Center, Babies and Children’s Hospital at New York Presbyterian, Cornell University, and Dartmouth-Hitchcock Medical Center. She also held the position of first Chair for Best Practices at the Teaching Kitchen Collaborative (CIA) and was an instructor in Culinary Nutrition at the New England Culinary Institute. A pioneer in the growing field of culinary medicine, and self-proclaimed food warrior, Deb is the author of multiple books, including The Culinary Medicine Textbook, a five-volume publication to date that uses her research in food, flavor, eating and nutrition to lay out the concepts and fundamental topics needed to master culinary medicine. For the last several years, Deb, along with 40 nutritionists and a dozen chefs from around the world, created culinary competencies for nutrition recommendations. She has developed the Food Coach Academy based on this work, which is delivered in a science-based modular format that provides individuals with expertise needed to use the power of food to transform health. *Dan Marek* is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.