“Dietary related illnesses have contributed to some of the leading causes of death among patients and impacted our community on multiple levels,” said Kalamazoo Valley’s Director for Food Safety and Nutrition Vivien McCurdy,
Kalamazoo, MI (PRWEB)
August 31, 2017
October 21 Healthy Living Summit Focuses on the Connection Between Food and Disease Management.
Kalamazoo Valley Community College and Bronson Healthcare are partnering to host a Healthy Living Summit for medical professionals. The October 21, 2017 event is designed to educate doctors, nurses and other health care professionals about “Food as Medicine” by emphasizing the connection between food and disease management. Through integrated nutrition and “hands-on” culinary education, providers will learn to support their patients in preparing meals that are nutritionally sound, cost-effective, locally-sourced and delicious.
“Dietary related illnesses have contributed to some of the leading causes of death among patients and impacted our community on multiple levels,” said Kalamazoo Valley’s Director for Food Safety and Nutrition Vivien McCurdy, “While doctors, nurses and other health care professionals understand the importance of promoting healthy eating, not many know how to engage their patients to improve their dietary choices and practice mindful eating.”
McCurdy explained that the Healthy Living Summit will promote an understanding of the latest research on using a plant-based diet as a cost-effective intervention to improve health outcomes.
The day begins at 8 a.m. with breakfast at the Bronson Gilmore Center for Health Education, 7 Healthcare Plaza, in downtown Kalamazoo. The keynote speaker will be Dr. Alicia Cohen, Advanced Health Services Research & Development Fellow, VA Ann Arbor Healthcare System, and Clinical Lecturer, Department of Family Medicine, University of Michigan.
Concurrent informational sessions including hands-on cooking classes and discussions on the nutritional profile of a vegetable-centered diet and using local, in-season produce to replace salt and sugars in cooking, will follow and run at the Gilmore Center and Kalamazoo Valley’s Culinary and Allied Health Building, 418 E. Walnut Street, Kalamazoo, from 10 a.m. until 12:15 p.m. and again from 12:45 to 3 p.m.
Hands-on cooking sessions at the Culinary and Allied Health Building will demonstrate that preparing delicious and healthy dishes can be quick, easy and inexpensive. Participants will be encouraged to recognize that patients and their families are unique and that nutrition messages are more effective when they focus on positive ways to make healthy food choices over time, rather than avoiding specific foods altogether.
This activity has been planned and implemented in accordance with the accreditation requirements and policies of the Accreditation Council for Continuing Medical Education (ACCME) through the joint providership of Western Michigan University Homer Stryker M.D. School of Medicine and KVCC. Western Michigan University Homer Stryker M.D. School of Medicine is accredited by the ACCME to provide continuing medical education for physicians.
Western Michigan University Homer Stryker M.D. School of Medicine designates this live activity for a maximum of 5.25 AMA PRA Category 1 Credits™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
Nursing CEU: LPNs and RNs attending this program will be awarded 6 contact hours of continuing education. For nurses, this continuing education program, provided by Kalamazoo Valley Community College, is approved by the State of Michigan Board of Nursing (General Rules: Part 6 – Continuing Education R338.10602- Rule 602-2a).
There is a $180.00 fee to participate. Early registration by August 31, $150. For a complete schedule, go to http://www.kvcc.edu/healthylivingsummit or for more information contact Lizzie Luchsinger, mluchsinger(at)kvcc.edu or 269.353.1265.
Vivien McCurdy, Director for Food Safety and Nutrition
Kalamazoo Valley Community College
269.353.1250 or wmccurdy(at)kvcc.edu
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