Planted to Plated: A Lifestyle Medicine Culinary Experience

Join culinary medicine pioneers for an unforgettable lifestyle medicine-culinary medicine experience showcasing tools, tips, and techniques you can use to bring food as medicine to your practice, institution, and kitchen. Dr. Michelle Hauser—president-elect of ACLM and author of the Culinary Medicine Curriculum—opens the session with an overview of recently released and coming soon culinary medicine resources for patients, providers, and educators. Then, Dr. Colin Zhu—ACLM director, chair of the ACLM Food as Medicine/Culinary Medicine Member Interest Group, and founder of TheChefDoc—will share ways to get more involved in food as medicine. He’ll also share his three secret ingredients to win over any patient in a cooking demo highlighting plant-forward Japanese dishes. Dr. Jaclyn Albin (board certified in pediatrics, internal medicine, and lifestyle medicine), along with her colleague, Milette Siler (a registered dietitian certified in culinary medicine), will demonstrate the value of interprofessional collaboration and community partnership for clinical applications of culinary medicine, including strategies for meeting patients where they eat with affordability and customization to serve the needs of unique communities. They will add some local flare and demonstrate Tex-Mex inspired dishes you can recreate at home or with patients. Finally, Dr. David Eisenberg, founder of the Teaching Kitchen Collaborative, founder and co-director of the annual Healthy Kitchens, Healthy Lives continuing education conference, and Director of Culinary Nutrition at the Harvard T.H. Chan School of Public Health will share his pivotal work (along with 37 co-authors, including Drs. Hauser and Albin) in developing and publishing a consensus statement on nutrition education competencies for medical trainees in the journal, JAMA Network Open. This highly impactful work has been widely shared and cited as a way forward for improving nutrition education—especially through the use of teaching kitchen classrooms—whereby future physicians can learn how to advise patients to “eat, cook, move and think more healthfully”.