Inaugural Teaching Kitchen Collaborative research day

Teaching Kitchen Collaborative Research Day

Registration is now closed. See the coverage from the inaugural research day

On February 7, 2018, Dr. David Eisenberg, Director of Culinary Nutrition and Adjunct Associate Professor in the Department of Nutrition, together with the Harvard T.H. Chan School of Public Health will officially launch the Research Day on Teaching Kitchens and Related Self-care Practices in Napa Valley, California.

Whisk iconInnovative strategies are needed to help individuals improve the way they eat, move, and think. “Teaching kitchens” are an emerging model based in this translational thinking, where skill-building curricula typically include (1) nutrition education, (2) hands-on culinary instruction, (3) enhanced movement and exercise, (4) optimal use of web-based technologies, (5) mindfulness training, and (6) personalized coaching.

The 2018 Research Day on Teaching Kitchens and Related Self-Care Practices is the first scientific meeting to enable researchers to present original findings on teaching kitchen curricula and models, with the purpose of advancing the design, methodology, implementation, and evaluation of fitness tracker iconreplicable programs for individuals with increased cardiovascular risk, obesity, diabetes, pre-diabetes, along with other populations seeking to enhance their health and wellness. This conference is a natural extension of the annual Healthy Kitchens, Healthy Lives conference for health professionals and the Teaching Kitchen Collaborative, a network of 32 organizations, including Google, with prototype teaching kitchens worldwide.

At this research meeting, investigators will share descriptions of prototype teaching kitchens in addition to original research involving emerging Teaching Kitchen Models. Featured speakers will include Dr. Frank Hu, Chairman, Department of Nutrition at the Harvard Chan School of Public Health, and leaders from the Google Food Team.

stethoscope iconDr. Eisenberg’s program is aimed not only at researchers, but also chefs, MDs, RDs, RNs and other health professionals who are interested in using teaching kitchens as learning labs. Food service directors from various institutions and administrators are also welcome. Physicians who attend will be able to receive CME credits.