Culinary Driven Health Care

Putting Food In the Driver’s Seat: Strategies for Clinicians and Decision Makers

In a 15 minute patient visit, nutrition may get a fleeting glance and nod. Time prevents a greater appreciation. Our patients dash to the grocery aisles, their kitchens and restaurant booths attempting to match their nutrition rx to alleviate their medical condition. Nutrition remains as elusive as ever and patient progress the same. Food is our greatest healing asset and the foundation of all that is anatomy, physiology and metabolic, and yet it barely surfaces in the patient-practitioner visit. It is a victim of the healthcare model.  In this session, we’ll talk changing the environment to put food in the driver’s seat, the kitchen in the waiting room, and healing on the cafeteria and restaurant menu.  What it looks like. A model for achieving it. Patient experiences.  

Speaking topics for Institutional Foodservice / Dietary Managers / Clinical Managers