*** SUBJECT TO CHANGES ***

2014 Program Schedule
Optional Pre-Conference Events

Thursday, March 13
10:00 AM

Knife Skill...
*** SUBJECT TO CHANGES ***

Thursday, March 13
4:00 PM

Registration for the Conference Opens
CIA at Greystone Atrium (1st...
*** SUBJECT TO CHANGES ***

Culinary Demonstration (12 minutes)
The Mexican Vegetable Kitchen: Chiles and Beyond
A great s...
*** SUBJECT TO CHANGES ***

Friday, March 14
7:15 AM

Registration Opens
CIA at Greystone Atrium (1st floor)

7:15 AM

Nap...
*** SUBJECT TO CHANGES ***

9:00 AM

Plenary Session III
Ventura Foods Center for Menu Research & Development (3rd floor)
...
*** SUBJECT TO CHANGES ***

Presentation (15 minutes + 5 minutes for Q&A)
Helping Patients Navigate Healthy Carbohydrates ...
*** SUBJECT TO CHANGES ***

Culinary Demonstration (15 minutes)
Cooking with Whole Wheat Couscous: Ideas for Quick, Health...
*** SUBJECT TO CHANGES ***

2:00 PM

Plenary Session VI
Ventura Foods Center for Menu Research & Development (3rd floor)
M...
*** SUBJECT TO CHANGES ***

4:00 PM

Plenary Session VII
Ventura Foods Center for Menu Research & Development (3rd floor)
...
*** SUBJECT TO CHANGES ***

Saturday, March 15
7:15 AM

Napa Valley Breakfast Buffet
Ventura Foods Center for Menu Researc...
*** SUBJECT TO CHANGES ***

9:15 AM

KITCHEN SESSIONS AND WORKSHOPS
There are three blocks of time for hands-on cooking op...
*** SUBJECT TO CHANGES ***

D-1

Healthy Protein Cooking Made Easy
Participants in this hands-on kitchen session will lear...
*** SUBJECT TO CHANGES ***

Workshop II
Ecolab Theater (1st floor next to the registration area)

NEW

Saving Time & Money...
*** SUBJECT TO CHANGES ***

Workshop IV
Rudd Center for Professional Wine Studies (1st floor of Rudd Center building)
Food...
*** SUBJECT TO CHANGES ***

“Meet the Authors”
Historic Barrel Room (2nd floor)
The following conference nutrition and cul...
*** SUBJECT TO CHANGES ***

Presentation (30 minutes + 5 minutes for Q&A)
Advising the Primary Care Patient Regarding Nutr...
*** SUBJECT TO CHANGES ***

B-2

Whole Grain Additions to Every Meal
Participants in this hands-on kitchen session will le...
*** SUBJECT TO CHANGES ***

WORKSHOPS: BLOCK 2
Workshop V
Ventura Foods Center for Menu Research & Design (3rd floor)
Heal...
*** SUBJECT TO CHANGES ***

Workshop VII
DeBaun Theater (1st floor, behind the campus store)
Children’s Nutrition: Helping...
*** SUBJECT TO CHANGES ***

5:45 PM

Keynote Address
Ventura Foods Center for Menu Research & Development (3rd floor)
Keyn...
*** SUBJECT TO CHANGES ***

Sunday, March 16
7:15 AM

Napa Valley Breakfast Buffet
Ventura Foods Center for Menu Research ...
*** SUBJECT TO CHANGES ***

NEW

Presentation (25 minutes)
Shopping for Health: The Retail Grocer as Part of the Health Ca...
*** SUBJECT TO CHANGES ***

B-3

Whole Grain Additions to Every Meal
Participants in this hands-on kitchen session will le...
*** SUBJECT TO CHANGES ***

WORKSHOPS: BLOCK 3
Workshop IX
Ventura Foods Center for Menu Research & Development (3rd floor...
*** SUBJECT TO CHANGES ***

Workshop XI
DeBaun Theater (1st floor, behind the campus book store and CIA Illy café)

NEW

S...
*** SUBJECT TO CHANGES ***

1:10 PM

Closing Remarks
Speakers:
David Eisenberg, MD (Harvard)
Amy Myrdal Miller, MS, RD (CI...
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Healthy Kitchens, Healthy Lives: Caring for Our Patients and Ourselves

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Healthy Kitchens, Healthy Lives: Caring for Our Patients and Ourselves

  1. 1. *** SUBJECT TO CHANGES *** 2014 Program Schedule Optional Pre-Conference Events Thursday, March 13 10:00 AM Knife Skills Workshop ($110, pre-registration required) Plan to arrive at the CIA by 9:30 a.m. for registration, which will take place in the Atrium (1st floor) of the CIA. The two-hour workshop will begin at 10 a.m. and conclude by 12 p.m. This pre-conference activity is designed to provide hands-on experience focused on developing knife skills. Space is limited to 50 participants, and this workshop always sells out months in advance. 12:15 PM An Insider’s Tour of Select Napa Valley Wineries ($60, pre-registration required) Plan to arrive at the CIA by 12:15 p.m. for registration, which will take place in the Atrium (1st floor) of the CIA. Winery tour buses will start boarding at 12:30 p.m. Buses will depart at 12:45 p.m. for behind-the-scenes tours of select Napa Valley wineries. Please note that this does not include lunch; please plan to have lunch before arriving for registration at the CIA. Buses will return to the CIA by 3:45 p.m. To register for pre-conference events, please call the Continuing Education Department of The Culinary Institute of America at 1-800-888-7850 between 8 a.m. and 6 p.m. Eastern. Payment may be made with American Express, MasterCard, Visa, or Discover. Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 1 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  2. 2. *** SUBJECT TO CHANGES *** Thursday, March 13 4:00 PM Registration for the Conference Opens CIA at Greystone Atrium (1st floor) 5:00 PM Plenary Session I Ventura Foods Center for Menu Research & Development (3rd floor) Welcome and Opening Remarks (15 minutes) Healthy Kitchens, Healthy Lives: Welcome & Opening Remarks Speakers: Greg Drescher (CIA) David Eisenberg, MD (Harvard) Presentation (20 minutes) Healthy Kitchens, Healthy Lives: Inspiration from World Kitchens Can the flavors and culinary techniques found in traditional diets around the world inspire us to eat more healthfully? This session will examine the connections between world cuisines and current nutrition recommendations. Presenter: Amy Myrdal Miller, MS, RD (CIA) Culinary Demonstration (12 minutes) The Italian Vegetable Kitchen: Inspiration for Beans & Greens Beans and greens are traditional, nutritious partners in the Italian kitchen. The chef will demonstrate recipes that show their versatility and diverse flavors. Guest Chef: Chef Joyce Goldstein (Chef, Author, Consultant) Culinary Demonstration (12 minutes) The American Produce Kitchen: Seasonal Inspiration for Home Cooks American home cooks have a wide variety of produce to choose from throughout the year. The chef will demonstrate how to make the most of seasonal vegetables. Guest Chef: Chef John Ash (Chef, Author, Consultant) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 2 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  3. 3. *** SUBJECT TO CHANGES *** Culinary Demonstration (12 minutes) The Mexican Vegetable Kitchen: Chiles and Beyond A great salsa can transform a meal, adding tempting aromas and flavors. The chef will demonstrate traditional Mexican dishes and salsas made with vegetables including chiles, onion, garlic, tomatoes, tomatillos, and avocado. Guest Chef: Chef Iliana de la Vega (Chef, Restaurateur, Consultant) Culinary Demonstration (12 minutes) The Indian Spice Kitchen: Making Vegetables Craveable Home cooks can learn a lot about flavoring vegetables from Indian techniques with spices and herbs. The chef will demonstrate how he makes vegetables shine using chiles, peppercorns, cumin, cilantro, mint, ginger, and more. Guest Chef: Chef Suvir Saran (Chef, Author, Consultant) 6:30 PM Reception and Exhibition Open Vintners Hall of Fame Historic Barrel Room (2nd floor) Exploring a World of Healthy Flavors The reception and exhibition is a walk-around event featuring healthy foods from Mediterranean, Asian, Latin American, and contemporary American kitchens prepared by the chefs of The Culinary Institute of America. Meet the Authors The following conference nutrition and culinary faculty will be signing books during this time. Books will be available for purchase in the Barrel Room during the book signing; at other times, attendees may purchase books in the campus store. • John Ash, author of Culinary Birds • Joyce Goldstein, author of Mediterranean Fresh, Tapas, and Inside the California Food Revolution • Suvir Saran, author of Masala Farm, American Masala, and Indian Home Cooking 7:30 PM Reception and Exhibition Close ** If you choose to go out for dinner, please make reservations for 8:00 p.m. or later. Find links to popular Napa Valley restaurants at www.healthykitchens.org Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 3 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  4. 4. *** SUBJECT TO CHANGES *** Friday, March 14 7:15 AM Registration Opens CIA at Greystone Atrium (1st floor) 7:15 AM Napa Valley Breakfast Buffet Ventura Foods Center for Menu Research & Development (3rd floor) 7:55 AM Brief Presentation (5 minutes) Healthy Foods in Focus: A Culinary Nutrition Review of the Breakfast Menu Presenters: Sanna Delmonico, MS, RD (CIA) 8:00 AM Culinary Demonstration (15 minutes) Building a Better Breakfast: Whole Grain Inspiration from a World Renowned Baker A nutritious, hearty, and satisfying breakfast can also be quick. The chef will share his tips and techniques for starting the day with whole grains. Guest Chef: Chef Mark Furstenberg (Baking Expert, Author, Consultant) 8:15 AM Plenary Session II Ventura Foods Center for Menu Research & Development (3rd floor) Presentation (45 minutes) Healthy Kitchens for Healthy Lives: Taking up the Challenge, Bridging Communities of Stakeholders to Envision Future Models of Health Care Our patients and clients face significant challenges to, and conflicting information about, healthy eating. How do we start the conversation about changing diets to help patients navigate the current food environment? How much more effective could we be if those conversations took place in Teaching Kitchens? Presenter: David Eisenberg, MD (Harvard) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 4 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  5. 5. *** SUBJECT TO CHANGES *** 9:00 AM Plenary Session III Ventura Foods Center for Menu Research & Development (3rd floor) Presentation (45 minutes + 10 minutes for Q&A) What We Know About Opportunities to Optimize Our Diets How do nutrition recommendations and conventional wisdom match the evidence about diet and health? What should we be telling patients about overall dietary patterns, and intake of individual nutrients like fats, carbohydrates, and calcium? Moderator: David Eisenberg, MD (Harvard) Presenter: Walter Willett, MD, DrPH (Harvard) 10:00 AM Healthy Snack Tasting and Fitness Break Ventura Foods Center for Menu Research & Development (3rd floor) Dr. Edward Phillips will lead a 15-20 minute fitness session during this break. 10:30 AM Plenary Session IV Ventura Foods Center for Menu Research & Development (3rd floor) Presentation (30 minutes + 10 minutes for Q&A) Translating the Science on Glycemic Index and Glycemic Load: Advising Patients About Healthy Carbohydrates Glycemic response, glycemic index and glycemic load are frequently misunderstood terms, by providers and patients alike. This session clarifies the science on carbohydrates, how carbohydrate quality may impact weight management and type 2 diabetes, and how to make recommendations to patients about the total amount as well as the quality of carbohydrate in their diets. Moderator: David Eisenberg, MD (Harvard) Presenter: Helen Delichatsios, MD (Harvard) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 5 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  6. 6. *** SUBJECT TO CHANGES *** Presentation (15 minutes + 5 minutes for Q&A) Helping Patients Navigate Healthy Carbohydrates and Gluten This session takes a closer look at carbohydrate quality, and how we can help patients and clients assess the carbohydrate foods they eat. It examines the glycemic load and glycemic index of specific foods, and offers practical solutions for choosing carbohydrate foods at home, when eating out, and snacking. Moderator: David Eisenberg, MD (Harvard) Presenter: Kathy McManus, MS, RD, LDN (Brigham & Women’s Hospital) 11:30 AM Plenary Session V Ventura Foods Center for Menu Research & Development (3rd floor) Principles and Strategies for Healthy Cooking, Part I: Mastering the Basics Moderator: Amy Myrdal Miller, MS, RD (CIA) Presentation (25 minutes) A Chef’s Toolkit of Ideas for Home Cooks: Essential Equipment and a Well-Stocked Pantry What does a professional chef’s home kitchen look like? This session presents the basic, quality tools and equipment that home cooks need, how to select pantry ingredients that make for quick weeknight meals, the importance of ”mise en place,” and other tips and tricks to make home cooking and mealtimes less daunting and more enjoyable. Presenter: Chef Brendan Walsh, CHE, ‘80 (CIA, Dean of Culinary Arts) Culinary Demonstration (15 minutes) Cooking with Legumes & Whole Grains: Inspiration from Mediterranean Kitchens Traditional diets around the Mediterranean Sea include healthful legumes and a variety of whole grains. The chef will demonstrate dishes inspired by the diverse cuisines of Italy and Syria. Guest Chef: Chef Joyce Goldstein (Chef, Author, Consultant) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 6 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  7. 7. *** SUBJECT TO CHANGES *** Culinary Demonstration (15 minutes) Cooking with Whole Wheat Couscous: Ideas for Quick, Healthful Meals from Our Home Kitchen Cooking at home is most enjoyable when it is done as a family. Dr. Eisenberg and his daughter, Naomi, will share one of their favorite whole grain recipes and its variations, as well as their busy family’s overall approach to healthful meals. Presenters: David Eisenberg, MD (Harvard) Naomi Eisenberg 12:30 PM Tasting Lunch, Exhibition, and Author Book Signing Vintners Hall of Fame Historic Barrel Room (2nd floor) Exploring a World of Healthy Flavors The tasting lunch and exhibition is a walk-around event featuring healthy foods from Mediterranean, Asian, Latin American, and contemporary American kitchens prepared by the chefs of The Culinary Institute of America. “Meet the Authors” Historic Barrel Room (2nd floor) The following conference nutrition and culinary faculty will be signing books during this time. Books will be available for purchase in the Barrel Room during the book signing; at other times, attendees may purchase books in the campus store. • Walter Willett, MD, DrPH, author of Eat, Drink, and Be Healthy • Mollie Katzen, author of The Heart of the Plate: Vegetarian Recipes for a New Generation • Jo Ann Hattner, MPH, RDN, author of Gut Insight: Probiotics and Prebiotics for Digestive Health and Well-Being 1:30 PM Walking Tour of the Greystone Campus Meet at the front doors of Greystone for a 25-minute walk around the campus Leader: Edward M. Phillips, MD (Harvard Medical School/ Massachusetts General Hospital, Spaulding Rehabilitation Hospital Network) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 7 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  8. 8. *** SUBJECT TO CHANGES *** 2:00 PM Plenary Session VI Ventura Foods Center for Menu Research & Development (3rd floor) Moderator: David Eisenberg, MD (Harvard) Presentation (45 minutes + 10 minutes for Q&A) Deconstructing Popular Diets and Current Views on Non-Nutritive Sweeteners Fad diets come and go, and sometimes come back again. How do we advise patients about the latest diets, ”low-fat” diets, and non-nutritive sweeteners? What dietary patterns have the best adherence and long-term effects on weight and health? Presenter: Eric Rimm, ScD (Harvard) Presentation & Culinary Demonstration (30 minutes) The Great Food Flip: Ten Perfect Plates…Including Price and Nutrition Information Changing portion sizes and proportions on the plate have a significant impact on nutrition. Mollie Katzen will demonstrate her creative, colorful approach to ”flipping”animal proteins and refined grains for produce, whole grains, nuts, and legumes. Presenter: Mollie Katzen (Cookbook Author, Consultant) 3:30 PM Healthy Snack Tasting and Fitness Break Ventura Foods Center for Menu Research & Development (3rd floor) Dr. Edward Phillips will lead a 15-20 minute fitness session during this break. Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 8 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  9. 9. *** SUBJECT TO CHANGES *** 4:00 PM Plenary Session VII Ventura Foods Center for Menu Research & Development (3rd floor) Principles and Strategies of Healthy Cooking, Part II: What’s for Dinner? Moderator: Sanna Delmonico, MS, RD (CIA) NEW Culinary Demonstrations (60 minutes) Seafood on a Budget: Feed a Family of Four for Less Than $20 Is seafood too expensive for family meals? Dr. Eisenberg and the chefs will share their expertise in selecting affordable seafood, and demonstrate recipes that make fish and shellfish easy for home cooks. Presenters: Chef John Ash (Chef, Cookbook Author, Consultant) David Eisenberg, MD (Harvard) Chef Patrick Clark (CIA) Chef Barton Seaver, ‘01 (Chef, Author, Director of the Healthy and Sustainable Food Program, Harvard School of Public Health) 5:00 PM Happy Hour Reception & Sponsor Exchange Ventura Foods Center for Menu Research & Development (3rd floor) 6:00 PM Program Concludes for the Day ** Enjoy dinner on your own in the Napa Valley. Please make reservations for 6:45 PM or later. Find links to popular restaurants at www.healthykitchens.org Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 9 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  10. 10. *** SUBJECT TO CHANGES *** Saturday, March 15 7:15 AM Napa Valley Breakfast Buffet Ventura Foods Center for Menu Research & Development (3rd floor) 7:55 AM Brief Presentation (5 minutes) Healthy Foods in Focus: A Culinary Nutrition Review of the Breakfast Buffet Presenter: Sanna Delmonico, MS, RD (CIA) 8:00 AM Plenary Session IX Ventura Foods Center for Menu Research & Development (3rd floor) Presentation (45 minutes + 10 minutes for Q&A) SAVOR: Mindful Eating, Mindful Life Learning to eat and live mindfully is the key to experiencing health and peace. This session will examine how we can develop mindful practices to improve our own health and the health of our planet. We need to pay attention to what we eat, how we eat, and why we eat what we eat. The discussion will include how to integrate mindfulness practice to get more enjoyment out of daily routines such as food selection, shopping, cooking, eating, breathing, and walking. Moderator: David Eisenberg, MD (Harvard) Presenter: Lilian Cheung, DSc, RD (Harvard School of Public Health) 9:00 AM Short Break/Time to Walk to Kitchen Sessions and Workshops Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 10 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  11. 11. *** SUBJECT TO CHANGES *** 9:15 AM KITCHEN SESSIONS AND WORKSHOPS There are three blocks of time for hands-on cooking opportunities scheduled for Saturday and Sunday. These sessions will give everyone attending the conference a chance to have a hands-on kitchen experience working alongside a CIA chefinstructor. Workshops are also being offered that, while not hands-on, focus on ingredients, tastings, techniques, demonstrations, practical culinary strategies, and counseling techniques that promote more healthful eating. KITCHEN SESSIONS: BLOCK 1 Kitchen Sessions A-D in Teaching Kitchen (3rd Floor) Kitchen Sessions E-F in Viking Kitchen (1st Floor) Kitchen Session G in Williams Center/Outdoor Grilling Area (by campus front gates) Inside the Healthy Kitchen: New Skills for Healthier Lives These hands-on sessions are intended to introduce attendees to the skills necessary to prepare several representative dishes from each of the food categories listed below. A-1 Cool Salads and Creative Dressings Participants in this hands-on kitchen session will learn how to create diverse dressings by varying oils, acids, and other ingredients, as well as how to select and prepare lettuces and other vegetables for salads. Chef Instructor: Chef Toni Sakaguchi, CEC, CHE, ‘84 (CIA) B-1 Whole Grain Additions to Every Meal Participants in this hands-on kitchen session will learn how to choose, cook, and flavor a variety of intact whole grains and whole grain products including bulgur, farro, quinoa, and barley. Chef Instructor: Chef TBD (CIA) C-1 Vegetables—Inspiration from World Cuisines Participants in this hands-on kitchen session will learn how culinary traditions around the world approach seasoning and preparing vegetables to make them appealing and delicious. Chef Instructor: Chef Thomas Wong, CEC, CHE, ‘86 (CIA) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 11 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  12. 12. *** SUBJECT TO CHANGES *** D-1 Healthy Protein Cooking Made Easy Participants in this hands-on kitchen session will learn about cooking with nuts, seafood, tofu, legumes, and other healthful proteins. Chef Instructor: Chef Lars Kronmark, CWP (CIA) E-1 Healthy Cooking with Nuts & Legumes Participants in this hands-on kitchen session will learn how to select and use a variety of nuts and legumes in sauces, soups, and entrees. Chef Instructor: Chef Rebecca Peizer (CIA) F-1 Cooking with Fruit—Inspiration from World Cuisines Participants in this hands-on kitchen session will learn how culinary traditions around the world use seasonal fruits in dishes from salads, to salsas, to soups. Chef Instructor: Chef Kelly Mills (CIA) G-1 Mastering Healthy Marinades and Grilling Techniques Participants in this hands-on kitchen session will learn grilling and woodplank roasting techniques for meat, poultry, seafood, and vegetables. Chef Instructor: Chef John Ash (Chef, Author, Consultant) WORKSHOPS: BLOCK 1 Various campus locations Workshop I Ventura Foods Center for Menu Research & Design (3rd floor) Healthy Flavors of the Mediterranean: Exploring Ingredients and Flavor Dynamics The traditional Mediterranean diet is associated with reduced risk of chronic disease. This workshop begins with an overview of the traditional and contemporary Mediterranean diets, including evidence showing how following a Mediterraneanstyle eating pattern can be an effective weight loss/management strategy. Participants then enjoy interactive culinary demonstrations and tastings of Mediterranean ingredients and dishes. Presenters: Kathy McManus, MS, RD, LDN (Brigham & Women’s Hospital) Chef Bill Briwa, CEC, CHE, ‘80 (CIA) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 12 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  13. 13. *** SUBJECT TO CHANGES *** Workshop II Ecolab Theater (1st floor next to the registration area) NEW Saving Time & Money in the Kitchen: Healthy Family Meals for $20 or Less Developing culinary knowledge and meal planning skills can have a great impact on our ability to counsel patients about eating and cooking habits. This session will begin with practical tips for planning and shopping for meals, using flexible meal plans, and cooking ahead for multiple meals. The chef will demonstrate how cooking and meal planning skills add up to quick, inexpensive meals for the whole family. Presenter: Julia Nordgren, MD, ‘13 Workshop III DeBaun Theater (1st floor, behind the campus book store and CIA Illy café) Memorable Starts: Building a Better Breakfast Breakfast eaters tend to eat more healthful diets, including consuming more fruits, vegetables, and fiber. This workshop starts with a discussion of the nutrition, health, and weight management benefits of breakfast. Breakfast “makeover” strategies are presented, including how to improve the carbohydrate quality of the typical breakfast. Practical ideas are presented for a multitude of healthy breakfasts, including “grab & go” breakfasts for hectic workday mornings, as well as ideas for leisurely weekend brunches. Presenters: Connie Guttersen, RD, PhD (CIA) Chef Mark Furstenberg (Baking Expert, Author, Consultant) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 13 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  14. 14. *** SUBJECT TO CHANGES *** Workshop IV Rudd Center for Professional Wine Studies (1st floor of Rudd Center building) Food, Health, and Sustainability: A Range of Emerging Perspectives Sustainability is fundamental to good food, and good food is fundamental to sustainability. Contemporary efforts to define a “sustainable diet” began decades ago and have now reached an unprecedented level of urgency and complexity. This workshop will examine the relationship of food to sustainability including a review of key principles and examples of sustainable diets, food systems, and emerging sustainability programs across universities and the private sector. Moderator: David Eisenberg, MD (Harvard) Presenters: Christopher Gardner, PhD (Stanford) Arlin Wasserman, MS, MPH (Changing Tastes) 11:15 AM Short Break/Time to Walk Back to Ventura Center 11:30 AM Plenary Session X Ventura Foods Center for Menu Research & Development (3rd floor) Presentation (45 minutes + 10 minutes for Q&A) Physical Activity: How Do You and Your Patients Get Moving? Eating well must be combined with physical activity for an overall healthy lifestyle. This session will explore the evidence for the importance of physical activity, where physical activity fits into weight management, and the dangers of being sedentary. The presenter will offer guidelines for amounts and intensity of physical activity, and discuss how to write an exercise prescription. Moderator: David Eisenberg, MD (Harvard) Presenter: Edward M. Phillips, MD (Harvard Medical School/Massachusetts General Hospital, Spaulding Rehabilitation Hospital Network) 12:30 PM Tasting Lunch, Exhibition, and Author Book Signing Vintners Hall of Fame Historic Barrel Room (2nd floor) Exploring a World of Healthy Flavors The tasting lunch and exhibition is a walk-around event featuring healthy foods from Mediterranean, Asian, Latin American, and contemporary American kitchens prepared by the chefs of The Culinary Institute of America. Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 14 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  15. 15. *** SUBJECT TO CHANGES *** “Meet the Authors” Historic Barrel Room (2nd floor) The following conference nutrition and culinary faculty will be signing books during this time. Books will be available for purchase in the Barrel Room during the book signing; at other times, attendees may purchase books in the campus store. • Connie Guttersen, RD, PhD, author of The New Sonoma Diet and The New Sonoma Cookbook • Lilian Cheung, DSc, RD, author of Savor: Mindful Eating, Mindful Life • Barton Seaver, author of For Cod and Country: Simple, Delicious, Sustainable Cooking 1:30 PM Dark Chocolate, Fruit & Nut Dessert Buffet Ventura Foods Center for Menu Research & Development (3rd floor) 1:45 PM Plenary Session XI Ventura Foods Center for Menu Research & Development (3rd floor) Informing & Inspiring Our Patients: Strategies & Resources for Clinicians Moderator: David Eisenberg, MD (Harvard) Presentation (20 minutes + 5 minutes for Q&A) Nutrition Assessment & Motivational Interviewing What are the best tools for assessing a patient’s nutritional status? Once a provider has determined that a patient needs to make dietary changes, how do you move him/her from ”maybe I’ll change my diet someday” to actually making those important changes? This session will present how to use Motivational Interviewing to help patients move beyond ambivalence and into action. Presenter: Kathy McManus, MS, RD, LDN (Brigham & Women’s Hospital) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 15 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  16. 16. *** SUBJECT TO CHANGES *** Presentation (30 minutes + 5 minutes for Q&A) Advising the Primary Care Patient Regarding Nutrition, Dietary Supplements & Chocolate How do we help patients make informed desicions about supplements? This session will begin with a discussion of the evidence (and lack of evidence) for many of the supplements patients ask about and take, including vitamin D, calcium, folate, iron, and omega-3 fatty acids. The latest research on food allergies, caffeine, and chocolate will also be presented. Presenter: Helen Delichatsios, MD (Harvard) NEW Presentation (25 minutes + 5 minutes for Q&A) The Healthy Gut: Benefits of Pre- and Probiotics in Foods This session will be a forward-looking discussion of emerging research on food sources of pre- and probiotics and how they enhance gut health. The presenter will include simple communication messages for teaching and counseling, how to advise on food sources of pre- and probiotics for clients and patients with allergies, food restrictions, irritable bowel symptoms, and fear of fermentation. Presenter: Jo Ann Hattner MPH, RDN (Stanford) 3:15 PM Time to Move to Hands-On Kitchen Sessions & Workshops 3:30 PM KITCHEN SESSIONS AND WORKSHOPS KITCHEN SESSIONS: BLOCK 2 Kitchen Sessions A-D in Teaching Kitchen (3rd Floor) Kitchen Sessions E-F in Viking Kitchen (1st Floor) Kitchen Session G in Williams Center/Outdoor Grilling Area (by campus front gates) A-2 Cool Salads and Creative Dressings Participants in this hands-on kitchen session will learn how to create diverse dressings by varying oils, acids, and other ingredients, as well as how to select and prepare lettuces and other vegetables for salads. Chef Instructor: Chef Toni Sakaguchi, CEC, CHE, ‘84 (CIA) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 16 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  17. 17. *** SUBJECT TO CHANGES *** B-2 Whole Grain Additions to Every Meal Participants in this hands-on kitchen session will learn how to choose, cook, and flavor a variety of intact whole grains and whole grain products including bulgur, farro, quinoa, and barley. Chef Instructor: Chef TBD (CIA) C-2 Vegetables—Inspiration from World Cuisines Participants in this hands-on kitchen session will learn how culinary traditions around the world approach seasoning and preparing vegetables to make them appealing and delicious. Chef Instructor: Chef Thomas Wong, CEC, CHE, ‘86 (CIA) D-2 Healthy Protein Cooking Made Easy Participants in this hands-on kitchen session will learn about cooking with nuts, seafood, tofu, legumes, and other healthful proteins. Chef Instructor: Chef Lars Kronmark, CWP (CIA) E-2 Healthy Cooking with Nuts & Legumes Participants in this hands-on kitchen session will learn how to select and use a variety of nuts and legumes in sauces, soups, and entrees. Chef Instructor: Chef Rebecca Peizer (CIA) F-2 Cooking with Fruit—Inspiration from World Cuisines Participants in this hands-on kitchen session will learn how culinary traditions around the world use seasonal fruits in dishes from salads, to salsas, to soups. Chef Instructor: Chef Kelly Mills (CIA) G-2 Mastering Healthy Marinades and Grilling Techniques Participants in this hands-on kitchen session will learn grilling and woodplank roasting techniques for meat, poultry, seafood, and vegetables. Chef Instructor: Chef John Ash (Chef, Author, Consultant) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 17 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  18. 18. *** SUBJECT TO CHANGES *** WORKSHOPS: BLOCK 2 Workshop V Ventura Foods Center for Menu Research & Design (3rd floor) Healthy Flavors of Asia: Exploring Ingredients and Flavor Dynamics Foods and flavor profiles vary across Asia, but traditional diets are associated with low risk of many chronic diseases. This session will examine commonalities among diverse Asian diets (vegetables, seafood and spices). It will explore the diversity of rice (including black, brown, white, red, basmati and jasmine), and include traditional folk stories that add meaning, appreciation and enjoyment to meals. The chefs will demonstrate healthful, easy-to-prepare recipes using a variety of Asian ingredients and flavors. Presenters: Mary Lee Chin, MS, RD (Consultant) Chef Suvir Saran (Chef, Author, Consultant) Chef Tod Kawachi (CIA) Workshop VI Ecolab Theater (1st floor next to registration area) Wine: The Latest Research on the Health Impacts plus a Guided Tasting Overall wine consumption in the United States has risen 30% in the past decade, and the nation has overtaken Italy as the #2 consumer of wine, second only to France. As the title suggests, this workshop provides an overview of the science regarding the health impact of moderate alcohol consumption, including wine, beer, and spirits. The workshop ends with a guided tasting of six wines. Presenters: Eric Rimm, ScD (Harvard) John Buechsenstein, CHE (CIA) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 18 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  19. 19. *** SUBJECT TO CHANGES *** Workshop VII DeBaun Theater (1st floor, behind the campus store) Children’s Nutrition: Helping Parents Raise Healthy, Happy Eaters Children’s nutrition begins at home, and feeding can be challenging for parents. This workshop starts with a discussion of how food preferences and eating habits develop, why some children are picky eaters, the roles of parents versus children, and how to help parents avoid food battles. The chef then demonstrates healthy, appealing recipes kids can help shop for and prepare. Participants will get to taste some of the items prepared by the chef. Presenters: Sanna Delmonico, MS, RD (CIA) Chef Joyce Goldstein (Chef, Author, Consultant) Workshop VIII Rudd Center for Professional Wine Studies (1st floor of Rudd Center building) Coaching in Action: Path to Culinary Wellness Following an overview of the science of, and new developments in, health and wellness coaching, this experiential session will include development of a personal vision for culinary thriving, goals, and first steps. Participants will coach each other and apply coaching skills that will help them continue to coach themselves and their patients. They will define an ideal state of wellness, including culinary wellness, and begin to improve self-motivation, self-efficacy, and commitment to a journey of change. We will create an "insight-odometer" in order to list and capture the group's collective insights. Presenter: Margaret Moore (Co-Director, Institute of Coaching, McLean Hospital/Harvard Medical School) 5:30 PM Short Break/Time to Walk to Ventura Center for Final Session of the Day Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 19 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  20. 20. *** SUBJECT TO CHANGES *** 5:45 PM Keynote Address Ventura Foods Center for Menu Research & Development (3rd floor) Keynote Address (30 minutes + 10 minutes for Q&A) Healthy Eating: A Peek into Your Patients’ Homes and Refrigerators As demographics continue to shift in this country, consumers are increasingly being exposed to new cultures, new flavors, and new foods. What do health care providers need to know to stay on top of changing demographics and consumer trends? And how do our increasing appetites for culinary adventure and openness to new flavors unlock delicious possibilities for wellness that the traditional “meat and potatoes” culinary mindset of past generations of Americans did not? Speaker: June Jo Lee (VP, Strategic Insights, The Hartman Group) 6:30 PM Program Concludes for the Day ** Enjoy dinner on your own in the Napa Valley. Please make reservations for 7:15PM or later. Find links to popular restaurants at www.healthykitchens.org Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 20 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  21. 21. *** SUBJECT TO CHANGES *** Sunday, March 16 7:15 AM Napa Valley Breakfast Buffet Ventura Foods Center for Menu Research & Development (3rd floor) 7:55 AM Brief Presentation (5 minutes) Healthy Foods in Focus: A Culinary Nutrition Review of the Breakfast Buffet Presenter: Sanna Delmonico, MS, RD (CIA) 8:00 AM Plenary XII Ventura Foods Center for Menu Research & Development (3rd floor) Tips, Tools, and Training That Promote Better Health Moderator: David Eisenberg, MD (Harvard) Presentation (20 minutes) Healthy Dining in Restaurants: Practical Tips & Strategies Eating out used to be only for special occasions, but today more than half of Americans eat out three or more meals per week. This session will examine common nutrition pitfalls in restaurants, how to find the best choices on menus in all types of restaurants, and strategies that help patients make dining out part of a healthy lifestyle. Presenter: Connie Guttersen, RD, PhD (CIA) Presentation (30 minutes) The Latest Online Tools for Weight Management Is there really an app for that? Online, smartphone, and other high tech applications are the latest tools for weight management. This session will explore what tools are available, how they are used, who is using them, and what evidence is available about their effectiveness. Presenter: Mark Berman, MD Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 21 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  22. 22. *** SUBJECT TO CHANGES *** NEW Presentation (25 minutes) Shopping for Health: The Retail Grocer as Part of the Health Care Team Most food buying decisions are made at the point-of-purchase, making grocery stores very effective settings for food and nutrition education. Retailers now see health and wellness education and services as a competitive advantage and shopper service. This session will provide an overview of disease management and wellness services currently offered in grocery stores, research with supermarket dietitians, and ideas for how to partner with retailers to leverage health and wellness services for your patients and clients. Speaker: Annette Maggi, MS, RD (Registered Dietitian, Consultant) Presentation (40 minutes) Clinical Pearls for Transforming Lives In this session, Dr. Peña will share some ”pearls of wisdom,” her deceptively simple and extremely effective messages and techniques for working with patients to change eating habits and lifestyle, that she has developed over years of thoughtful clinical practice. Presenter: Heather Peña, MD (Private Practice, St. Helena, CA) 10:00 AM Break / Time to Walk to Kitchen Sessions and Workshops 10:15 AM KITCHEN SESSIONS AND WORKSHOPS KITCHEN SESSIONS: BLOCK 3 Kitchen Sessions A-D in Teaching Kitchens (3rd Floor) Kitchen Sessions E-F in Viking Kitchen (1st Floor) Kitchen Session G in Williams Center/Outdoor Grilling Area (by campus front gates) A-3 Cool Salads and Creative Dressings Participants in this hands-on kitchen session will learn how to create diverse dressings by varying oils, acids, and other ingredients, as well as how to select and prepare lettuces and other vegetables for salads. Chef Instructor: Chef Toni Sakaguchi, CEC, CHE, ‘84 (CIA) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 22 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  23. 23. *** SUBJECT TO CHANGES *** B-3 Whole Grain Additions to Every Meal Participants in this hands-on kitchen session will learn how to choose, cook, and flavor a variety of intact whole grains and whole grain products including bulgur, farro, quinoa, and barley. Chef Instructor: Chef TBD (CIA) C-3 Vegetables—Inspiration from World Cuisines Participants in this hands-on kitchen session will learn how culinary traditions around the world approach seasoning and preparing vegetables to make them appealing and delicious. Chef Instructor: Chef Thomas Wong, CEC, CHE, ‘86 (CIA) D-3 Healthy Protein Cooking Made Easy Participants in this hands-on kitchen session will learn about cooking with nuts, seafood, tofu, legumes, and other healthful proteins. Chef Instructor: Chef Lars Kronmark, CWP (CIA) E-3 Healthy Cooking with Nuts & Legumes Participants in this hands-on kitchen session will learn how to select and use a variety of nuts and legumes in sauces, soups, and entrees. Chef Instructor: Chef Rebecca Peizer (CIA) F-3 Cooking with Fruit—Inspiration from World Cuisines Participants in this hands-on kitchen session will learn how culinary traditions around the world use seasonal fruits in dishes from salads, to salsas, to soups. Chef Instructor: Chef Kelly Mills (CIA) G-3 Mastering Healthy Marinades and Grilling Techniques Participants in this hands-on kitchen session will learn grilling and woodplank roasting techniques for meat, poultry, seafood, and vegetables. Chef Instructor: Chef John Ash (Chef, Author, Consultant) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 23 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  24. 24. *** SUBJECT TO CHANGES *** WORKSHOPS: BLOCK 3 Workshop IX Ventura Foods Center for Menu Research & Development (3rd floor) Healthy Flavors of Latin America: Exploring Ingredients and Flavor Dynamics From the Caribbean and Mexico to Central and South America, Latin American countries and cuisines are diverse. This workshop will examine how ingredients and flavors in Latin American cuisines have been influenced by varied cultures including those indigenous to the Americas, Spain, and Africa. It will also include a look at the health promoting aspects of traditional diets including ingredients such as legumes fruits, vegetables, spices and herbs, as well as demonstrations of easy, healthful recipes. Presenters: Laura Brainin-Rodriguez, MPH, RD (Food Historian, Researcher, Registered Dietitian) Chef Iliana de la Vega (Chef, Restaurateur, Consultant) Workshop X Ecolab Theater (first floor) Spices, Herbs & Aromatics: Exploring Health and Culinary Benefits Interest in and use of culinary spices and herbs is growing in this country. This workshop begins with a look at the evidence to support nutrition and health benefits of a variety of spices, herbs, and aromatics. The guest chef and dietitian lead participants through a tasting of spices, herbs, and aromatics as ingredients in finished dishes. The chef and dietitian then work together to demonstrate the use of a variety of spices, herbs, and aromatics, and provide practical advice on selecting, storing, and cooking with these flavorful ingredients that make other healthful foods more seductive and appealing. Presenters: Amy Myrdal Miller, MS, RD (CIA) Chef Suvir Saran (Chef, Author, Consultant) Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 24 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  25. 25. *** SUBJECT TO CHANGES *** Workshop XI DeBaun Theater (1st floor, behind the campus book store and CIA Illy café) NEW Sustainable Seafood How do we reconcile dietary recommendations about seafood consumption with the environmental impact of some fishing practices and the overfishing of many species? This session will address choosing and cooking delicious seafood, while paying attention to portion size, aquaculture, and sustainable fisheries management. The chef will then demonstrate cooking with sustainable seafood. Presenter: Barton Seaver, ‘01 (Chef, Author, Director of the Healthy and Sustainable Food Program, Harvard School of Public Health) Workshop XII Rudd Center for Professional Wine Studies (1st floor of Rudd Center building) Teaching Kitchens in Hospitals: Panel Discussion What if physicians wrote prescriptions for cooking classes, and vegetables, and whole grains? What if instead of just being told what to eat, patients could taste new foods, see healthful recipes being prepared, and cook and experiment with new ingredients themselves? Panelists from varied health care systems around the country will discuss the challenges, successes, and best practices for establishing Teaching Kitchens in hospitals. Presenters: TBD 12:15 PM Short Break/Time to Walk Back to the Ventura Center 12:30 PM Closing Plenary Session XIII Ventura Foods Center for Menu Research & Development (3rd floor) Closing Keynote Address (40 minutes) Healthy Kitchens, Healthy Lives: Making This Work in the Real World Session description to be developed Speaker: TBD Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 25 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.
  26. 26. *** SUBJECT TO CHANGES *** 1:10 PM Closing Remarks Speakers: David Eisenberg, MD (Harvard) Amy Myrdal Miller, MS, RD (CIA) 1:15 PM Closing Lunch Outdoor Herb Terrace (weather permitting) Healthy Flavors of Latin America This lunch will feature a variety of healthful, flavorful foods from Latin American countries. 2:15 PM Closing Lunch and Conference Conclude Healthy Kitchens, Healthy Lives | March 2014 Program Schedule | Updated October 11, 2013 | Page 26 of 26 www.healthykitchens.org © 2013 The Culinary Institute of America. All rights reserved.

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