Knowledge Base › Deb Kennedy, PhD - Culinary Medicine's Place in the Food is Medicine Movement

Can you suggest ways to implement the concept of Culinary Medicine into the food service industry?

Culinary Medicine's Place in the Food is Medicine Movement

Deb Kennedy, PhD - Culinary Medicine's Place in the Food is Medicine Movement

Recorded

This event was on September 5, 2024

Discover the transformative role of culinary medicine in the rapidly growing Food is Medicine movement. This talk will highlight the explosive growth of this initiative and examine how culinary skill building is integral to its success. Attendees will gain insight into current developments and learn how culinary techniques can support and enhance the movement's goals. Whether you're a chef, healthcare professional, or a food enthusiast, this session will equip you with the knowledge to make impactful dietary changes and contribute to a healthier future.

View Event Details

Question

Kristine Godescheit

Can you suggest ways to implement the concept of Culinary Medicine into the food service industry?

Answer

So it depends at what level. So at the chef level, I would love for them to take the, the Food Coach Academy and learn how to work with healthful food, how to make meals that are lower in salt, sugar, and fat. And as importantly, how to interact with individuals to help support them in making a dietary change. Because that is very specific, right? Food when you try and take away someone's food, and trust me, I was on a committee at a elementary school and we were trying to ban cupcakes. You thought I would've thought I was trying to take away, I don't know. Um, we would have so many people saying that is my right, my child's right. This is a very personal, I'm gonna say spiritual emotional issue with everybody. Food isn't just about the nutrition, right? It's about our food stories, it's about our emotions, it's about all of that. It's about connecting with individuals. So you need to know how to approach somebody when you're hoping to help them eat healthier food. Also, um, for food service personnel that work in like elementary schools, I know, um, there's programs, uh, I'm blanking on it right now, but I can look that up to help get healthier food into school systems. So again, one step at a time.

Deb Kennedy, PhD

PhD Nutritionist

drdebkennedy.com

*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, Dr. Kennedy 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.