Optional Pre-Course Programs

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Lifestyle Medicine for Older Adults

Thursday, June 8, 2017
8:00 am - 5:30 pm 
On site

7:00 am

Registration and Coffee

 

8:00 am

 

Incorporating Lifestyle Medicine into Your Care of Aging Patients: When, Why and How
Edward M. Phillips, MD

8:15 am

Helping Your Patients Maintain Functional Independence in Late Life
Jonathan Bean, MD, MS, MPH

8:55 am

Who Is Vulnerable? Quick, Office-Based Screening for Older Adults
Jonathan Bean, MD, MS, MPH

9:15 am

Strategies for De-prescribing Medicines to Enhance Function
Andrea Schwartz, MD, MPH

10:00 am

Top Ten Tips for Fall Prevention 
Andrea Schwartz, MD, MPH

10:15 am

Networking Break (refreshments provided)

10:45 am

Resilience in Older Adults
Barbara Resnick, PhD, RN, CRNP, FAAN, FAANP

11:45 am

Lunch Break

1:00 pm

Recommending Increased Levels of Exercise to Older Adults: How to Assess, How to Prescribe
Daniel White, PT, ScD, MSc

2:00 pm

The Role of the Gut Microbiome and Serum Metabolome on Lean Mass and Physical Function in Older Adults
Michael Lustgarten, PhD

3:00 pm

Invigoration or Networking Break (refreshments provided)

3:30 pm

Leveraging Exercise as a Means to Help Older Adults with Depression, Dementia and Anxiety
Brent Forester, MD

4:30 pm

Learning from Our Elders: Applying Tools and Techniques from Geriatrics to Lifestyle Medicine
Stephanie Studenski, MD, MPH

5:15 pm

Novel Approaches to Enhance Cognition and Physical Functioning
Stephanie Studenski, MD, MPH

5:30 pm

Pre-Course Adjourns

 

 

Clinicians in the Kitchen

Wednesday, June 7, 2017
11:00 am - 2:15 pm
           OR  
5:00 pm - 8:15 pm
Hosted off site at Create A Cook teaching kitchen in Newton, MA
Transportation and lunch or dinner provided

 

9:30 am
    OR
3:30 pm

Registration

10:15 am
    OR
4:15 pm

Bus departs for Create A Cook teaching kitchen, located in Newton, MA

11:00 am
    OR
5:00 pm

Introduction, Orientation, Choose Your Cooking Group 

11:15 am
    OR
5:15 pm

GROUP 1: The Joy, Art and Nutritional Science of Cooking with Fruits and Vegetables

GROUP 2: Surprisingly Simple and Delicious Ways to Cook with Grains and Legumes 

1:15 pm
    OR
7:15 pm

Practical Tips for Incorporating Healthier Culinary Approaches into a Busy Life 

1:30 pm
    OR
7:30 pm

Lunch (1:30) or Dinner (7:30) - sampling all of the dishes that have been prepared by both groups

2:15 pm
    OR
8:15 pm

Bus departs for Boston Marriott Copley Place

Faculty: Rani Polak, MD, Chef, MBA and Shirley Garrett, CHEF Coach

 

 

Culinary Health Education Fundamentals (CHEF) Coaching – The Basics

Thursday, June 8, 2017
8:00 am - 5:00 pm
On site

 

7:00 am

Registration and Coffee

 

8:00 am

 

Introduction to Culinary Medicine: The Health and Social Benefits of Home Cooking: What the Newest Data Clearly Show Us

8:45 am

The Nutritional Science of Home Cooking*: What and How Should My Patient Cook? 

9:30 am

Why Doesn’t My Patient Cook? Recognizing and Making It Easier for Patients to Address the Reasons They Don’t Embrace Healthier Cooking Practices

10:15 am

Networking Break (refreshments provided)

10:45 am

Mitigating Cardiometabolic Risk Factors*: Checklists for Shopping, Pantries, Kitchen Tools, and Utilizing Ingredients

11:30 am

Getting Patients (Even Reluctant or Unskilled Cooks) into the Kitchen: Motivational Interviewing to Produce Healthier Kitchen Behaviors

12:45 am

Lunch Break

1:30 pm

Cooking with Little Time or Budget*:  Kitchen Economies and Efficiencies to Make Healthier Kitchens More Accessible to More Patients 

2:15 pm

Mastering Home Cooking*: Advanced Healthy Cooking Strategies to Improve Home Cooking for You and Your Patients 

3:00 pm

 Invigoration and Networking Break (refreshments provided)

3:30 pm

In-Office Culinary Education Tools and Delivery Strategies: Group Lectures, Individual Coaching, Hands-On Instruction, and Reimbursement Strategies 

4:15 pm

Mastering Culinary Health Education Fundamentals (CHEF) Coaching: How to Quickly and Effectively Help Patients Set and Achieve Realistic Culinary Goals 

5:00 pm

Pre-Course Adjourns

* Culinary talks that also include recipes, introduction of new cooking techniques, and several tips to improve your home cooking

Faculty: Rani Polak, MD, Chef, MBA and Shirley Garrett, CHEF Coach