Culinary Driven Health Care: A New Paradigm for Health Care. Perspectives from an Analyst

Food is frequently labeled as a principle cause of illness, and yet receives minimal budget or educational attention in the healthcare setting. Nutrition counseling is a post-illness intervention. Culinary skills development is an after school elective. Reimbursement for culinary learning, or “homefront” security, is an idea whose time has not come. But what if we changed the paradigm?  Can culinary skills change the healthcare landscape and what data, if any, supports it?   This session looks at the cost of a no-cook society and evaluates a series of basic home cook teaching models as potential options.  A food as medicine culinary learning model for consumers, will also be presented, with valuable insights on consumer acceptance, experience and outcomes. 

Speaking topics for Institutional Foodservice / Dietary Managers / Clinical Managers