Optional Workshops

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Mastering the Principles of Motivational Interviewing

Wednesday, June 9, 2021 
9:00 am - 5:30 pm
Live Streaming

9:00 am

Welcome and Overview: The Spirit of Motivational Interviewing
Joji Suzuki, MD 

9:30 am

Engaging: OARS Skills

  • Open-ended questions
  • Affirmations
  • Reflections
  • Summaries

Abby Altman, PhD 

Small Group Practice
All faculty

10:50 am

Break

11:05 am

Focusing

  • Agenda setting
  • Ask-tell-ask

Claudia Rodriguez, MD

Small-Group Practice
 All faculty

11:45 am

Break

12:30pm

Evoking

  • Strengthening internal motivation
  • Change talk and sustain talk 

Susan Larrabee, LICSW

Small-Group Practice  
All faculty

2:00 pm

Break

2:10 pm

Discord

  • Rolling with resistance

John Rodolico, PhD

Small-Group Practice
All faculty

3:10 pm

Planning

  • MI consistent action planning

Claudia Rodriguez, MD

Small-Group Practice
All faculty

3:40 pm

Break 

3:50 pm

Bringing It Together

  • Live Demonstration
  • Practice
  • Q & A

All faculty

5:20 pm

Wrap-Up
All faculty

5:30 pm

Pre-Course Adjourns

 

Culinary Health Education Fundamentals (CHEF) Coaching – The Basics 

Thursday, June 10, 2021
8:30 am - 5:45 pm 

 

8:30 am

Housekeeping and App Walk-through
Rani Polak, MD, Chef, MBA and Jane Barg, NBC-HWC, Chef

9:00 am

Introduction to Culinary Coaching: Improving Nutrition through Culinary Training Combined with Coaching Principles
Rani Polak, MD, Chef, MBA 

9:30 am

The Nutritional Science of Home Cooking: What and How Should My Patient Cook?* 
Rani Polak, MD, Chef, MBA 

10:00 am

Break 

10:05 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
Shirley Garrett, NBC-HWC, Chef

10:45 am

Break 

10:50 am

Practice! Practice Tools to Set Culinary Vision and Long-Term Culinary Goals
Rani Polak, MD, Chef, MBA; Shirley Garrett, NBC-HWC, Chef; Jane Barg, NBC-HWC, Chef; Shalu Ramchandani, MD; Janine Gilarde, RN;  Laura Klein, MBA

11:30 am

Break

11:45 am

The Basics for Healthy Cooking: Stocking a Pantry, Finding Healthy Recipes, Making Shopping Lists, and Setting Up Your Kitchen for Success*
Jane Barg, NBC-HWC, Chef

12:20 pm

Break

12:25 pm

Implementing Culinary Coaching: Early Adopters' Experiences 
Lizzie Luchsinger, Chef

12:45 pm

Cooking with Little Time or Budget: Kitchen Economies and Efficiencies to Make Healthier Kitchens More Accessible to More Patients* 
Shirley Garrett, NBC-HWC, Chef

1:15 pm

Break or CHEF Coaching—Beyond the Basics Information Session (1:15 - 1:45 pm)
CME credit not offered for this session

2:15 pm

Patient Outcomes
Rani Polak, MD, Chef, MBA

2:30 pm

Break

2:35 pm

Getting Patients (Even Reluctant or Unskilled Cooks) into the Kitchen: Motivational Interviewing and Coaching to Produce Healthier Kitchen Behaviors
Jane Barg, NBC-HWC, Chef

3:05 pm

Break

3:10 pm

Practice! Practice Tools to Integrate Culinary Discussions and Short Term Culinary Goals into Medical Encounters
Rani Polak, MD, Chef, MBA; Shirley Garrett, NBC-HWC, Chef; Jane Barg, NBC-HWC, Chef; Shalu Ramchandani, MD; Janine Gilarde, RN; Laura Klein, MBA

3:55 pm

Break 

4:00 pm

Implementing Culinary Coaching: Early Adopters' Experiences
Kimberly Parks, DO

4:15 pm

Break 

4:30 pm

In-Office Culinary Education Tools and Delivery Strategies: Group Lectures, Individual Coaching, Hands-On Instruction, and Reimbursement Strategies
Rani Polak, MD, Chef, MBA

5:05 pm

Mastering Culinary Health Education Fundamentals (CHEF) Coaching: How to Quickly and Effectively Help Patients Set and Achieve Realistic Culinary Goals 
Rani Polak, MD, Chef, MBA

5:45 pm

Pre-Course Adjourns

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

Upon completion of this one-day CHEF Coaching Basics program and the CHEF Coaching—Beyond the Basics distance-learning program (shown below), graduates receive a Certificate of Completion in Culinary Coaching form the Institute of Lifestyle Medicine and Spaulding Rehabilitation Hospital.

Culinary Health Education Fundamentals (CHEF) Coaching – Beyond The Basics 

Five 75-minute, weekly, distance-learning sessions (several time options available--post-course dates coming soon)

  • Hone the efficacy of your culinary coaching with patients and their families
  • Practice getting feedback and refine your culinary coaching techniques
  • Log in from your kitchen and cook online with a chef
  • Implement telemedicine, culinary training, and health coaching into your practice

To view the syllabus, click here.

Click here for program details, dates and registration. (separate registration required)

Upon completion of the one-day CHEF Coaching Basics program and the CHEF Coaching—Beyond the Basics distance-learning program, graduates receive a Certificate of Completion in Culinary Coaching form the Institute of Lifestyle Medicine and Spaulding Rehabilitation Hospital.