Breakout Session 5: Clinical Practice and Research
Following on the plenary presentation by Richard Rothstein, how can teaching kitchens be used to enhance clinical practice and research?
Moderator:
- Jennifer Massa, Research Scientist, Department of Nutrition , Harvard T.H. Chan School of Public Health, Boston, MA
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Discussants:
- Richard Rothstein, Joseph M. Huber Professor and Chair, Department of Medicine, Senior Associate Dean for Clinical Affairs, Geisel School of Medicine at Dartmouth, Hanover, NH
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- Auden McClure, Assistant Professor of Pediatrics, Assistant Professor of Community and Family Medicine, Assistant Professor of The Dartmouth Institute, Dartmouth Geisel School of Medicine, Hanover, NH
- May Wang, UCLA, Los Angeles, CA
- Erica Lee, UCLA, Los Angeles, CA
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Breakout Session 6: Agriculture and Sustainable Food Systems
What role can teaching kitchens – in partnership with both terrestrial and urban agriculture - play in the current discussion of sustainable agriculture and food systems?
Moderator:
- Will Rosenzweig, Chairperson, Teaching Kitchen Collaborative, Healdsburg, CA
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Discussants:
- Walter Willett, Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health, Professor of Medicine, Harvard Medical School, Boston, MA
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- Christopher Golden, Assistant Professor | Dept. of Nutrition; Dept. of Environmental Health; Dept. of Global Health and Population, Harvard T.H. Chan School of Public Health, Boston, MA
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Breakout Session 7: Synergies of RDs, Chefs, Mind-body and Other TK Instructors
How can experts from dietetic, culinary education, and mindfulness communities be optimally integrated into and participate in teaching kitchens to create successful and impactful programs?
Moderator:
- Kate Janisch, Culinary Nutrition Research Coordinator, Harvard T.H. Chan School of Public Health, Boston, MA
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Discussants:
- Sian Cotton, Professor and Director, UC Center for Integrative Health and Wellness, University of Cincinnati College of Medicine, Cincinnati, OH
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- Wesley McWhorter, Assistant Professor, Health Promotion and Behavioral Sciences, Director of Culinary Nutrition, Nourish Program, UTHealth School of Public Health, Houston, TX
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- Sherene Chou, Sustainable Food & Nutrition Consultant
- Benjamin Ramsdell, Culinary Coordinator & Chef Educator, MaineGeneral Health, Augusta, ME
- Emma Steinberg, Pediatric Culinary Medicine Champion, Kaiser Permanente, San Francisco, CA
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Breakout Session 8: Using a TK Platform to Deliver Health Equity
The COVID-19 pandemic shines a light on health disparities in communities of color and vulnerable populations. How are TKs providing opportunities for life skills empowerment and serving as platforms to deliver health equity?
Moderator:
- Terri Stone, MedStar Institute for Innovation, Washington, DC
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Discussant:
- Brian Frank, Assistant Professor of Family Medicine, School of Medicine, Oregon Health & Science University, Portland, OR
- Rob Graham, FRESH Medicine
- Kofi D. Essel, Attending Physician, Children's Health Center at Anacostia - Goldberg Center for Community Pediatric Health, Director, Community/Urban Health Scholarly Concentration, The George Washington University School of Medicine and Health Sciences, Assistant Professor of Pediatrics, Children's National Hospital & GWUSMHS, Washington, DC
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