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ForwardHmF Conference 2024 - Day 2 - CHALLENGES IN CULINARY MEDICINE
Health meets Food: The Culinary Medicine Conference is a three-day gathering dedicated to teaching medical professionals and the communities they serve about the important connection between good health and healthy eating. Through a combination of hands-on cooking modules focused on helping transform the clinical experience, culinary skills-building sessions, evidence-based presentations and panel discussions we will explore the themes of this year’s conference. The overarching theme of this year’s conference is a reboot of fundamental knowledge, challenges in culinary medicine, and culinary medicine on the horizon.
Target Audience
- Physician
- Nurse Practitioner
- Nurse
- Physician Assistant
- Registered Dietitian
- Master and Doctorate Level Nutritionist
- Pharmacist
- Certified Diabetic Educator
- Optometrist
Learning Objectives
1. Discuss how access to ingredients may reduce ability to cook at home and implement nutrition goals/ changes.
2. Evaluate ingredients provided and not provided within box challenge.
3. Create meal utilizing only the provided ingredients and evaluate nutrition through nutrition analysis.
1. Describe how institutions can incorporated more nutrition educational content into their curriculum.
2. Discuss ways in which a Nutrition champion can establish connections between different disciplines to enhance teaching at their institution.
3. Discuss various methods for utilizing the ‘Health Meets Food’ curriculum at academic medical centers, foodservice organizations and culinary schools.
1. Review various accessibility challenges to healthy eating and culinary medicine.
2. Discuss different approaches to meal creation with limited resources.
3. Identify approaches in implementing culinary medicine when access challenges are present.
1. Assess challenges patients and public face when making food decisions.
2. Review educational strategies to provide support and ease in decision making.
3. Integrate support for navigating the food landscape into each clinical encounter.
1. Define historical context of foodservice and nutrition.
2. Identify challenges of foodservice and nutrition including oversight, standards, staffing, draw, etc.
3. Demonstrate state of the art innovation in foodservice and nutrition
Planning Committee
The planning committee comprises Jaclyn Albin MD, CCMS, Liz Boulware, Chef Heather Nace RD, LDN, Nurgul Fitzgerald RD, LDN, PhD, Rosemarie C. Lorenzetti, MD, MPH, Anne Van Beber, RD, LDN, Ileana Vargas-Rodriguez MD, CCMS, Nathan Vaughan, MD, MBA, CCMS, David Dungan, MD, FACP, FAAP, CCMS, Basma Faris, MD, CCMS, RD, Amy Moyer, RD, CCMS, Wynnona Ware, Milette Siler RD, CCMS, Chef Barbara Kamp RD, LD, CCMS, Cecilia Hatfield, Sabrina Falquier Montgrain MD, CCMS, DipABLM, Chef Kerri Dotson, RDN, LDN, CCMS and Timothy S. Harlan, MD, FACP, CCMS Advisory, Karl Guggenmos, MBA, AAC.
Identification, Mitigation, and Disclosure of Relevant Financial Relationships
In accordance with The Standards for Integrity and Independence, GW requires all planners, faculty, and others in control of educational content to disclose the absence or existence of all financial relationships (of any dollar amount) with any ineligible companies within the past 24 months. Ineligible companies are defined as those whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products used by or on patients.
GW reviews all disclosure statements to determine which financial relationships are relevant to the educational content of the accredited CE Activity. An individual is considered to have a relevant financial relationship if the educational content an individual can control is related to the business lines or products of the ineligible company.
No Relevant Financial Relationships
Upon review of all collected information about financial relationships with ineligible companies, GW has determined that the following planners, faculty, staff, and others in control of educational content have no relevant financial relationships with ineligible companies.
Activity Director/Reviewer
- Timothy S. Harlan, MD
Faculty/Planners
- The planning committee comprises Jaclyn Albin MD, CCMS, Liz Boulware, Chef Heather Nace RD, LDN, Nurgul Fitzgerald RD, LDN, PhD, Rosemarie C. Lorenzetti, MD, MPH, Anne Van Beber, RD, LDN, Ileana Vargas-Rodriguez MD, CCMS, Nathan Vaughan, MD, MBA, CCMS, David Dungan, MD, FACP, FAAP, CCMS, Basma Faris, MD, CCMS, RD, Amy Moyer, RD, CCMS, Wynnona Ware, Milette Siler RD, CCMS, Chef Barbara Kamp RD, LD, CCMS, Cecilia Hatfield, Sabrina Falquier Montgrain MD, CCMS, DipABLM, Chef Kerri Dotson, RDN, LDN, CCMS and Timothy S. Harlan, MD, FACP, CCMS Advisory, Karl Guggenmos, MBA, AAC.
Staff
- Leticia Hall
- Naomi Loughlin
- Sheena King
Continuing Education Accreditation Information
- Email: Your CME Certificate to Physician Education & CME at cme@osteopathic.org.
- Online: Via the CME Self-Reporting Tool (login required).
Available Credit
- 4.25 ABIM MOC 2
- 4.25 ACPE PharmacistThe George Washington University School of Medicine and Health Sciences is accredited by the Accreditation Council for Pharmacy Education as a provider of continuing pharmacy education.
- 4.25 ACPE Pharmacy technicianThe George Washington University School of Medicine and Health Sciences is accredited by the Accreditation Council for Pharmacy Education as a provider of continuing pharmacy education.
- 4.25 AMA PRA Category 1 Credit™The George Washington University School of Medicine and Health Sciences is accredited by the Accreditation Council for Continuing Medical Education (ACCME) to provide continuing medical education for physicians.
- 4.25 Completion
- 4.25 CDRThe George Washington University School of Medicine and Health Sciences is a Continuing Professional Education (CPE) Accredited provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 4.25 Continuing Professional Education units (CPEUs) for completion of this activity/material.
- 4.25 Nursing CEU
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