NECOEM Webinar: Employee Health & Heart Disease: The Power of Teaching Kitchens

June 25, noon to 1:00 pm

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(Please note that the first minute of Dr. Kales introduction is without sound).

Presenter: Deborah Kennedy, PhD
Moderator: Kenji Saito, MD, JD, MaineGeneral Occupational Medicine
With an Introduction by Stefanos Kales, MD, MPH, FACOEM, Harvard T.H. Chan School of Public Health
With Maine General’s Chef Benjamin Ramsdell and assisting will be Alicia Rice

The New England College of Occupational and Environmental Medicine (NECOEM) in collaboration with: Harvard Occupational and Environmental Medicine Residency of the Harvard Education and Research Center (ERC) and the outreach programs of the Harvard ERC and the Harvard-NIEHS Center for Environmental Health in the Department of Environmental Health, Harvard T.H. Chan School of Public Health.

 The presenters will discuss the incidence and work-related factors and differences among types of workers related to cardiovascular disease along with a review of the science showing increasing fruits and vegetables is beneficial. The presenters will be making 2 vegetable and 1 fruit dish on camera.

Dr. Deborah Kennedy is the CEO of Culinary Rehab®, which establishes nutrition and culinary competencies, modular learning opportunities, prescriptive delivery methods and outreach programs for various populations. She received her PhD in Nutrition from Tufts University, Friedman School of Nutrition, Science and Policy. Dr. Kennedy has studied food from an early age - learning to cook at age 4, working as a chef in Canada, obtaining her doctorate in nutrition, authoring three books on children and nutrition, and being a leader in culinary medicine. For the past two decades, Dr Kennedy has developed health and wellness programs, research and clinical centers, not-for profits and community outreach programs that focus on nutrition. Her Build Healthy Kids© program reached over 210,000 elementary students a month and was shown to be effective in improving BMI. Dr Kennedy has worked at Tufts University, the USDA Human Nutrition Research Center for Aging, Yale-Griffin Prevention Research Center, Babies and Children’s Hospital at NY Presbyterian, Cornell University and Dartmouth Hitchcock Medical Center. She has been on the front line of the emerging new field of science- Culinary Medicine where she served as the 1st Chair of Best Practices with the Harvard-CIA led national Teaching Kitchen Collaborative. Dr Kennedy is certified in value-based medicine and serves on the board of Chefs for Humanity. She is the author of Food-Parenting, Beat Sugar Addiction for Kids, The Picky Eating Solution, and is working on a Culinary Medicine Textbook. In her role as CEO of Culinary Rehab®, she is currently creating culinary medicine programs and classes for individuals, hospitals, and communities, in addition to building culinary medicine courses for higher education institutions.

Benjamin Ramsdell, was born and raised here in Maine, He left for New York to pursue an education at the Culinary Institute of America. After working in NYC and Washington DC, he moved to Portland Oregon for the thriving culinary scene, running several kitchens and developing a catering business over his eight years there. His heart drew him back to Maine in 2011, where he grew up a bit, went back to school, and started a new career in medical imaging. Five years in, and never expecting to return to the professional kitchen, he couldn't pass up the opportunity to combine his loves for health and cooking in his new position as culinary coordinator here at Maine General.