ST. HELENA, Calif., March 24, 2011 /PRNewswire-USNewswire/ -- Dr. Regina Benjamin, 18th Surgeon General of the United States, was the keynote speaker for the 2011 Healthy Kitchens, Healthy Lives conference, a collaboration between The Culinary Institute of America and Harvard Medical School. The conference was held at the CIA's Greystone campus in Napa Valley from March 17–20, 2011.
The goal of Healthy Kitchens, Healthy Lives is to educate and inspire physicians and other health care professionals to act as role models for their patients and clients in creating more healthful meals in their homes, practices, hospitals, and communities.
"Prevention is the foundation of my work as Surgeon General," noted Dr. Benjamin, "and I encourage all of you to act as role models for healthy cooking, healthy eating, and healthy lifestyles."
Dr. Benjamin addressed the more than 450 health care professionals that had gathered for the four-day conference. World class culinary and nutrition experts from The Culinary Institute of America were joined by faculty members from Harvard Medical School and Harvard School of Public Health for a unique translation of nutrition science into great-tasting and nutritious meals through lectures, hands-on kitchen sessions, culinary workshops, and more.
"For many Americans, learning how to cook is a key pathway to better health, and we at the CIA are committed to helping Americans develop the skills needed to prepare healthful meals for themselves and their families," explained Mark Erickson, Vice President and Dean of Culinary Education, at The Culinary Institute of America.
Healthy Kitchens, Healthy Lives is one of the many initiatives resulting from the CIA's taking a culinary leadership role in the important issue of providing healthier menu and home meal choices for Americans. In addition to Healthy Kitchens, Healthy Lives for healthcare professionals, the CIA works in collaboration with Harvard School of Public Health for the Worlds of Healthy Flavors Leadership Retreat, bringing together leaders in the foodservice sector with leading nutrition scientists to work toward healthier menu options throughout the country. A new initiative—Healthy Flavors, Healthy Kids—launches at the college's San Antonio campus in May 2011. The program focuses on perhaps the most pressing nutritional concern of our time: providing healthier menu choices in schools, restaurants, and other places where children make food choices outside the home.
For more information about Healthy Kitchens, Healthy Lives: Caring for Patients and Ourselves, including a short video with commentary from the Surgeon General, please visit http://www.healthykitchens.org.
Available Topic Expert(s): For information on the listed expert(s), click appropriate link.
Dr. L. Timothy Ryan
SOURCE Culinary Institute of America