Cook well ... Eat well ... Live well.

How many times have you advised a patient to "eat healthier"? Now how often have you thought about what healthier eating really means to your patient - or to you?

Please join us for this innovative workshop series, where evidence-based nutrition know-how meets hands-on culinary arts training in an evening filled with good food and fine wine.

Healthier patients start with a healthier you

Research shows that providers do a better job of counseling patients when they eat healthier themselves.

That's why we're introducing Cook well ... Eat well ... Live well. This series of hands-on workshops is designed to connect physicians and advanced practice providers with the best practices in nutrition science, along with strategies for delicious, healthful eating.

The program consists of four 4-hour workshops, each one focusing on a different nutritional challenge - and deliciously healthy solutions. Attend all four workshops, or choose individual sessions to fit your needs. Each workshop qualifies for 2.0 CME hours.

Cooking up healthy advice

At each workshop, registered dietitians will present research-supported updates on nutrition, the ecology of food and its relationship to healthy eating choices.

Then the real fun begins as you roll up your sleeves and start chopping, dicing and sautéing your way to healthier living! You'll hone your culinary skills with help from professional chefs in a state-of-the-art test kitchen.

At the end of each session, we will sit down to a meal prepared by local chefs from the Heart of Illinois Professional Chefs Association. Share good food and fine wine with your colleagues while gaining new insights into healthy eating and healthier living from guest keynote speakers.

What you'll learn

By attending this course, you will be able to:

  1. Summarize the current state of nutrition in today's culture and the impact on the health of our patients.
  2. Design nutrient-rich options for your patients based on research-supported updates on dietary fats, carbohydrates and proteins, including how to "change the color of your plate."
  3. Encourage patients to move toward a more plant-based diet, based on your own hands-on experience with healthy meals that are fast, easy and affordable.
  4. Identify barriers to change and develop strategies to motivate permanent behavioral change.  

Who's Presenting?

Keynote Speaker: Adolfo Ariza, MD

Dr. Adolfo J. Ariza is a Research Associate Professor of Pediatrics, Northwestern University Feinberg School of Medicine. Dr. Ariza is experienced in practice-based research. He is the Associate Director of the Pediatric Practice Research Group (PPRG) at Lurie Children's and has been a participant in PPRG projects over the past 18 years working as a manager, co-investigator and principal investigator for various research projects funded by federal and private agencies. He has also participated in the development of tools and methods to improve obesity prevention and care in primary care practices. Dr. Ariza is also Co-Director of the Center of Obesity Management and Prevention. Dr. Ariza has a particular interest in issues related to the Hispanic community. 

 

Speaker: Amy Christison, MD

Dr. Christison has been a primary care pediatrician for 20 years and pediatric hospitalist for the last 5 years with Methodist Medical Center. She has been involved with community based pediatric group weight management since 2009, actively involved in the Central Illinois Wellness Council, a community coalition to reduce childhood obesity, since 2010 and is the recent co-director of Healthy Kids U Clinic, a new weight management program sponsored by the Children's Hospital of Illinois.

Hands-on Session: How to Pack a Healthy School Lunch Like You're an Iron Chef

Chef Charles Robertson: Charles teaches at ICC and is program chair of its Culinary Arts Institute. Charles earned his associate degree in culinary arts from Kendall College. He later worked as executive chef at Lindsay's on Liberty and the IVY Club.

Charles teaches at ICC and is program chair of its Culinary Arts Institute. Charles earned his associate degree in culinary arts from Kendall College. He later worked as executive chef at Lindsay's on Liberty and the IVY Club.

Chef Keith Shank: Keith is an Assistant Professor of Culinary Arts at ICC. He has worked in the food service industry for thirteen years and has taught at the college level for seven years. He owns XO Artisan Chocolate Co. in Bolingbrook, IL. 

Hands-on Session: Great Gadgets Creating Wholesome Goodness

Chef Erin Meyer, RD: Erin is a registered dietitian and chef who formed Basil's Harvest, Inc. in 2001 to bring her culinary creations to the general public through the retail and wholesale market. Erin utilizes her professional dietetic experience and passion in the kitchen to continue to promote and build a healthy food system. 

Hands-on Session: Never Leave Home Without It: The Foundation to a Healthy Breakfast

Chef Golda E. Ewalt, RD: Golda is a big proponent of easy-to-prepare foods made with fresh ingredients to encourage people to live a healthy lifestyle. A registered dietician/chef, Golda is the Director of the Dietetic Internship Program at OSF St. Francis Medical Center.

Project Managers:

Kathleen Corso, LPC: After working as director of the Cancer Center for Healthy Living, Kathleen started Crow Creek Farm, in part to promote the health benefits of eating whole foods. Along with other local growers, Kathleen developed Peoria Heights Farm Marketing to increase community access to fresh food.

Anne Patterson, RD: Anne has been a local food systems advocate for over fifteen years. As a registered dietician and owner of Living Earth Farm, she believes in the many health, environmental, social, and economic benefits a community derives from feeding itself safe, healthy food. 


This live activity has been planned and implemented in accordance with the Essential Areas and policies of the Accreditation Council for Continuing Medical Education through the joint sponsorship of the University of Illinois College of Medicine and UnityPoint Health - Methodist. The University of Illinois College of Medicine is accredited by the ACCME to provide continuing medical education for physicians. The University of Illinois at Chicago (UIC) College of Medicine designates this live activity for a maximum of 2 AMA PRA Category 1 Credit. Physicians should claim only the credit(s) commensurate with the extent of their participation in the activity.