A Taste of Culinary Medicine

Details

Culinary Medicine is a trending professional opportunity for those practicing in the field of food and nutrition. We have a unique opportunity to be leaders in culinary medicine due to our education and credentials, yet there are gaps in our knowledge of what culinary medicine might look like in our day-to-day work with families, athletes and professionals that influence our food choices. This session will review the research-based evidence in support of culinary medicine, present existing opportunities for professional development in culinary medicine, and provide tools useful in implementing culinary medicine activities in a variety of work scenarios. Attendees will be challenged to connect their current work to the benefits of using this unique approach to help our communities get healthy food on the table.

Performance Indicators

6.6.3, 6.8.3, 6.8.4, 8.5.1, 8.5.2, 8.5.3, 8.5.4, 9.4.4, 12.2.2

Learning Objectives

  1. List the research supporting culinary medicine as a means of improving health and wellness of the community.
  2. Discuss the skills necessary to effectively integrate culinary medicine in a food or nutrition professional's daily work.
  3. Compare culinary medicine and culinary nutrition certification programs that are potential education opportunities for dietetic professionals.
  4. Propose a culinary medicine network in the state of Illinois.

Speakers

Jan Dowell, MS, MHS, CCMS, RD

Jan Dowell is a Certified Culinary Medicine Specialist with the mantra “tasting is believing”. Her mission is to connect the science of nutrition to the art of cooking. Jan teaches culinary medicine courses to medical students and Lifestyle Medicine degree students in the College of Health Professions at Rosalind Franklin University School of Medicine and Science. Jan is also a chef instructor in the Hospitality & Culinary Arts degree program at Lincoln Land Community College. Additional experiences in culinary medicine including managing a medical facility’s teaching kitchen and coordinating a variety of cooking classes and demonstrations through grants and community initiatives in her private practice, Dowell Nutrition Communications, LLC.

Charlyn Fargo Ware, MS, RDN, LDN

Charlyn Fargo Ware is a registered dietitian in the Culinary Medicine Department and General Internal Medicine Department at Southern Illinois University School of Medicine. She received her master’s degree in Nutrition from Eastern Illinois University and two bachelor’s degrees (food and communication) from the University of Illinois-Champaign. She enjoys teaching nutrition at the University of Illinois-Springfield and Lincoln Land Community College as well as in the community. She is president of the FBI Springfield Citizens Academy, on the board for the U of I College of ACES (Urbana-Champaign) representing Region 5, secretary-treasurer for the Illinois Association of County Fairs which represents 103 county fairs in the state and CPI board member of IAND. She grew up on a farm in central Illinois. She and her husband, Brad, have two children and an 1-year-old grandson.

Kathy Levin, RDN, CDCES, DipACLM

Kathy Levin has been a registered dietitian for over 30 years. She practiced both inpatient and outpatient dietetics for over 25 years in a traditional healthcare setting. In 2016, she started her own nutrition consulting and coaching business, Nutritiously Simple. In addition to her private practice, Kathy serves as a consultant dietitian to several nutrition and health companies. She serves as the Chair of the Council of Professional Development for Illinois AND (2023-2024), Co-chair of the Illinois Prairie Diabetes Alliance (2023-2024), and Co-chair of the Registered Dietitian Member Interest Group for the American College of Lifestyle Medicine. Kathy is dedicated to helping prevent and reverse chronic disease through plant-based, whole-food nutrition and lifestyle changes.

The speakers have no conflicts of interest to disclose