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Deb Kennedy, PhD - Factors that Influence 'What' and 'How Much' We Eat
Factors shaping eating choices and portion sizes
Join Deb Kennedy, PhD for a discussion of the "What" and "How Much" we eat.
At first glance it may seem simple: We eat because we are hungry, food tastes good, we can both access and afford it, and our bodies will seek out or crave the foods that supply nutrients we need. What if I told you that is less true now then it has ever been before? When an individual sits down to eat there are more than 15 motivators at play that influence their food choices.
This presentation explores external influencers, spanning across individual, social, cultural, environmental, and institutional levels that shape individual eating behaviors. These external factors play a vital role in shaping what individuals choose to eat, transcending the simplistic notion that food choices are solely driven by hunger and taste preference. The course provides a holistic understanding of the multifaceted nature of our relationship with food, from personal to societal dimensions.
Bring all your questions for Deb, and be ready to be entertained and informed!
About Deb Kennedy, PhD
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.
Wednesday, November 8th
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Related Video FAQs:
- Say someone is eating large meals and then grazing all day long; some foods healthy and some not. Could this be a case of someone not eating enough fiber?
- How do you integrate fermented foods into food coaching?
- Can you talk a little bit more about intermittent fasting?
- Would you agree that many clients will eat spinach exclusively when you ask them to incorporate dark leafy greens?
- What does the science say about whether food and taste preferences continue to evolve over a person's lifetime. How does age/gender/diet (ex: WFPB) play into this?
- What are your thoughts on intermittent fasting?
- Please comment on the relationship between the amount of fiber we eat and our appetite.
- From a health coach perspective, what are some ways or quick tips we can help clients/patients to create more awareness around the motivators/influences driving their food choices?
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