ABOUT TEACHING KITCHENS

 
"Teaching Kitchens" are more than kitchens. They are "learning laboratories" where individuals receive practical, hands-on guidance to "eat, cook, move and think more healthfully". Dozens of Teaching Kitchens have been built in hospitals, medical schools, universities, college campuses, corporate worksites, K-12 schools, YMCA's, Veterans Administration hospitals, retirement facilities and community-based organizations. Teaching Kitchen curricula often include: (1) nutrition education, (2) hands-on culinary instruction, (3) advice regarding enhanced movement and exercise, (4) guidance on the optimal use of web-based technologies, (5) mindfulness training, and (6) personalized health coaching.
 
The 2020 Research Conference on Teaching Kitchens and Related Self Care Practices is an international scientific meeting hosted by the Harvard T.H. Chan School of Public Health's Department of Nutrition, in close collaboration with the Teaching Kitchen Collaborative, Inc. (www.tkcollaborative.org). The purpose of this scientific meeting is to enable researchers to present original findings on teaching kitchen curricula, facilities and research strategies, with the purpose of advancing the design, methodology, implementation, and evaluation of replicable teaching kitchen programs across a wide range of populations.
 
Priority Topics for Abstract Submission
  • Emerging models of teaching kitchens
  • Educational components of teaching kitchen curricula
  • Pilot, full scale studies, and demonstration projects to date
  • Strategies to assess behavior change, clinical impact and financial return on investment
  • Teaching Kitchens as part of emerging research networks
  • Teaching Kitchens in partnership with agriculture
  • Teaching Kitchens in partnership with cooking schools
  • Teaching Kitchens in partnership with Integrative Medicine Programs
  • Teaching Kitchens in partnership with Lifestyle Medicine Programs
  • Developing train-the-trainer-programs
  • Credentialing of teaching kitchens trainers and facilities
  • Methods to assess the impact of changes in food choices on environmental sustainability and regenerative agriculture 
  • Teaching Kitchens as learning laboratories for health professionals, patients and the public
 
Anticipated audiences and presenters
  • Researchers
  • Chefs
  • MD’s, RD’s, RN’s, Health Coaches, Mindfulness instructors and other Allied Health professionals interested in teaching kitchens as learning laboratories and clinical research hubs
  • Lifestyle Medicine healthcare professionals
  • Integrative Medicine providers
  • Food service directors
  • Hospital, University, Corporate, Military and Community Based Administrators and HR Directors