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Deb Kennedy, PhD - Culinary Medicine: A Focus on Vegetables
From the Clinic to Your Plate
Join Dr. Deb for this engaging session where she takes vegetables from the clinic to your plate. She delves into the heart of culinary medicine, focusing on the vital role vegetables play in our diets. Participants will learn how to harness the nutritional benefits of vegetables, 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 vegetables 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, August 1st
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Related Video FAQs:
- Can you explain what the food coach academy is all about?
- Is there a substitute for lemon juice? What if you are allergic to lemon?
- Are you suggesting 6 vegetables per day, separate from all the fruits you might eat?
- I am a registered Dietitian and would like to provide an online class. What tips can you give me?
- Do the green powders such as Ag1 work as vegi replacements?
- Do you think there is enough potassium in coconut water to address htn (high blood pressure)?
- Any tips on how to reduce the gaseous impact of eating so many vegetables?
- What is the deal with lectines. Do we need to be concerned?
- Could you address food combining? Are there vegetables we maybe shouldn't combine in a meal?
- Do you know if Medical Insurance will pay for food coachs? One of the questions before considering taking the Food Coach Academy.
- Are there courses in Culinary Medicine available to take?
- Are there any vegetables that help lessen/prevent hot flashes during menopause?
- Many recipes call for sautéed vegetables. I’m grateful to see that instructions now often suggest sautéing in water instead of oil. I prefer to steam them. Am I losing nutritional value and/or flavor?
- Do I lose the nutrition of onions if I dice them, then refrigerate them for four days before I use them?
- I'm curious about what food to bring for overseas flights?
- Can you recommend a good book that shows the details of fruit/veggie/legume medicinal properties?
About this Event