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Deb Kennedy, PhD - Culinary Medicine: A Focus on Fruit
From the Clinic to Your Plate
Join Dr. Deb for this engaging session where she takes fruit from the clinic to your plate. She delves into the heart of culinary medicine, focusing on the vital role fruits play in our diets. Participants will learn how to harness the nutritional benefits of fruits, from understanding their therapeutic properties to skillfully incorporating them into daily meals.
The event features a cooking demonstration, where Dr. Kennedy will showcase innovative ways to incorporate more fruit into everyday eating, emphasizing the seamless blend of flavor and nutrition, plus there will be plenty of time to ask questions.
This event promises to be a cornerstone for anyone looking to deepen their connection with food as a form of medicine.
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.
Thursday, June 20th
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Related Video FAQs:
- Does dried fruit have the same nutritional value as fresh fruit?
- Why the lemon juice and zest on top of the fruit salad?
- Please explain the connection between latex and fruit allergies!
- Is it necessary to clean organic fruit and, if so, what cleaning products due you recommend?
- Do fresh and frozen fruit have the same nutritional value?
- Fruits seem to require some pesticide applications. How do you clean fruits to minimize this as we consume more fruits for their health benefits?
- Is there a natural and healthy way to sweeten a jam?
- Is it true you are not the store fruits and vegetables together? If so why?
- As a fruit lover, I use a lot of berries. Do you have any tips on getting the seeds out of blackberry and raspberry dishes, like a marmelade?
- Is juicing fruits with vegetables added good for you? Or does it all just turn into sugar? Would you recommend it?
- Which of the fruits discussed today have the lowest glycemic index and the highest antioxidant or anti-carcinogenic phytochemicals?
- Tell us about “vegetable “ fruits like olives, avocados, tomatoes and eggplant compared to regular vegetables and talk about the oil from these fruits compared to vegetable oil.
- What fruits are most beneficial for brain function and optimal cerebral blood flow?
- I have read that fruit and salad should be eaten on an empty stomach and not consumed with cooked food. Is this true?
- How can we start applying the principles of culinary medicine with fruits in our everyday lives?
- I love fruit straight up but also for guests like experimenting with pairing fresh fruit with fresh herbs or other tastes - watermelon and peaches with mint and/or basil; raspberries with flavored vinegar, etc. Any unique suggestions to try?
- What are the best fruits to eat for anti-inflammatory results?
- Over the years, I've heard vegan food gurus assert that certain foods shouldn't be combined within the same meal, e.g., strawberries and bananas. Is this true, and if so, what's the reasoning for it?
- I coach in the CDC-DPP program. Participants are always asking what are the lowest sugar/glycemic index fruits for diabetes prevention.
- How do nutritional values change during food prep of fruits & veggies? I imagine fiber & mineral content doesn’t change. What about anti-oxidant and vitamin values? Eat them quickly? Don’t store them?
- How much is too much fruit and what fruits if any should be avoided or limited?
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