Optional Workshops

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Clinicians in the Kitchen

Wednesday, May 1, 2019
11:00 am - 2:00 pm
OR
5:30 pm - 8:30 pm

Hosted off site at Create A Cook teaching kitchen in Newton, MA
Transportation and lunch or dinner provided

Earlier session:

10:15 am

Bus departs Renaissance Boston Waterfront Hotel for Create A Cook teaching kitchen, located in Newton, MA

10:45 am

Registration at Create A Cook 

11:00 am

Introduction, Orientation, Choose Your Cooking Group 

11:15 am

GROUP 1: Cooking with Plant-Based Fats: Making Your Cooking Healthy Using Healthier Fats

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

(Both groups will offer both vegan and non-vegan options)

1:15 pm

Practical Tips for Incorporating Healthier Culinary Approaches into a Busy Life 

1:30 pm

Lunch - sampling all of the dishes that have been prepared by both groups

2:00 pm

Bus departs for Renaissance Boston Waterfront Hotel

 

Later session:

4:30 pm

Bus departs Renaissance Boston Waterfront Hotel for Create A Cook teaching kitchen, located in Newton, MA

5:15 pm

Registration at Create A Cook 

 

5:30 pm

Introduction, Orientation, Choose Your Cooking Group 

5:45 pm

GROUP 1: Cooking with Plant-Based Fats: Making Your Cooking Healthy Using Healthier Fats

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

(Both groups will offer both vegan and non-vegan options)

7:45 pm

Practical Tips for Incorporating Healthier Culinary Approaches into a Busy Life 

8:00 pm

Dinner - sampling all of the dishes that have been prepared by both groups

8:30 pm

Bus departs for Renaissance Boston Waterfront Hotel

Faculty: Rani Polak, MD, Chef, MBA and Shirley Garrett, Culinary coach, Health coach, Medical exercise specialist, Chef
 


 

Mastering the Principles of Motivational Interviewing

Thursday, May 2, 2019
8:00 am - 5:15 pm 
Hosted at the Renaissance Boston Waterfront Hotel

7:00 am

Registration and Coffee

 

8:00 am

 

Engaging: Overview, the Spirit of Motivational Interviewing, and OARS Skills 

  • Open-ended questions
  • Affirmations
  • Reflections
  • Summaries

Small Group Practice

  • OARS

Joji Suzuki, MD and Faculty

9:30 am

Break (refreshments provided)

9:45 am

Focusing:

  • Agenda setting
  • Ask-tell-ask

Small-Group Practice

Claudia Rodriguez, MD and Faculty

10:30 am

Evoking:

  • Strengthening internal motivation
  • Change talk and Sustain talk 

Small-Group Practice 

  • Giving information
  • Recognizing change talk
  • Selective responding

Susan Larrabee, LICSW and Faculty

12:00 pm

Break for lunch*

1:00 pm

Discord

  • Rolling with Resistance

Small-Group Practice

John Rodolico, PhD and Faculty

2:00 pm

Planning

  • MI Consistent Action Planning

Small-Group Practice

Claudia Rodriguez, MD and Faculty

2:45 pm

Break (refreshments provided)

3:00 pm

Bringing It Together

  • Live Demonstration
  • Practice
  • Q & A

Faculty

5:00 pm

Wrap-Up

5:15 pm

Pre-Course Adjourns

*There are many convenient and varied lunch options within a short walking distance of the course.
 


Culinary Health Education Fundamentals (CHEF) Coaching – The Basics

Thursday, May 2, 2019
8:00 am - 5:05 pm
Hosted at the Renaissance Boston Waterfront Hotel
 

7:00 am

Registration and Coffee

8:00 am

Introduction to Culinary Coaching: Improving Nutrition through Culinary Training Combined with Coaching Principles

8:30 am

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

9:00 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

9:45 am

Networking Break (refreshments provided)

10:15 am

Practice! Practice Tools to Set Culinary Vision and Long-Term Culinary Goals

10:50 am

Transition to General Session Room

10:55 am

Culinary Tools to Mitigate Cardiometabolic Risk Factors: Checklists for Shopping, Pantries, Kitchen Tools, and Utilizing Ingredients*

11:30 am

Implementing Culinary Coaching: Early Adopters' Experiences 

11:45 am

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

12:15 pm

Break for lunch*

1:30 pm

Implementing Culinary Coaching: Early Adopters' Experiences

1:45 pm

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

2:20 pm

Transition to Practice Sessions

2:25 pm

Practice! Practice Tools to Set Culinary Vision and Long-Term Culinary Goals

3:05 pm

Invigoration and Networking Break (refreshments provided)

3:35 pm

Implementing Culinary Coaching: Early Adopters' Experiences

3:50 pm

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

4:25 pm

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

5:05 pm

Pre-Course Adjourns

Faculty: Rani Polak, MD, Chef, MBA and Shirley Garrett, Culinary coach, Health coach, Medical exercise specialist, Chef

*Culinary talks that also include recipes, introduction of new cooking techniques, and several tips to improve your home cooking
*There are many convenient and varied lunch options within a short walking distance of the course.