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

Why not address the food like substances that are considered food in grocery stores. The confusing and false advertising to customers is criminal.

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.

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Question

Deborah Waas

Why not address the food like substances that are considered food in grocery stores. The confusing and false advertising to customers is criminal. ?

Answer

Yeah, when I talk about ultra process foods, that's, that is exactly Debra, what I'm talking about. Um, and that takes the nutrition education piece that is essential in the food is medicine movement. Um, it's also something that food coaches learn how to do, but we absolutely, it's like we're calling things food that I don't even consider food. Uh, and that that takes education.

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.