(This lecture includes a cooking demo)

Poor diet has been identified as the top contributor to early death and lost healthy life years in the U.S. and globally. Current global eating and cooking trends indicate the consumption and preparation of diets that rely heavily on packaged, ultra-processed convenience foods, animal products, and added fat, sugar, and salt. The consumption of nutrient-dense, fiber-filled, whole plant foods falls dramatically short of recommendations and guidelines. These eating trends threaten human health, economic stability, and planetary health. In this workshop, you will learn how culinary medicine principles can be applied at home and in clinical practice to incorporate more nutrient-dense, whole food plant-based meals into your own diet and into the diets of your patients.

1. Discuss current eating/cooking trends as it relates to health and global impact
2. Apply culinary medicine for home-cooking and clinical practice
3. Prepare a whole-foods plant-based recipe