September 22, 2020
Food as Medicine: Serving Affordable & Nurturing Meals to the Aging Population
Food as Medicine:
Serving Affordable & Nurturing Meals
to the Aging Population
Link-age and LeadingAge Ohio are pleased to announce a special dining event: a webinar presentation and cooking demonstration on September 22 , 2020 from 2:00 – 3:00 pm ET. Join Chef Leah Sarris, RD, LDN, Executive Director of the New Orleans Culinary & Hospitality Institute, for this live presentation and demo:
“Food as Medicine: Serving Affordable & Nurturing Meals to the Aging Population”
Chef Leah was to be the Keynote Speaker for our April in-person Dining Event before it was cancelled, so we are very excited that she has been able to join us for this special presentation.
Join Chef Leah as she:
1. Explores the correlation between diet, health outcomes, and management of chronic disease.
2. Defines healthy eating fundamentals and cooking techniques incorporating these principles.
3. Discusses the challenges of serving food that meets nutritional needs and is satisfying to an aging population.
4. Identifies flavor-building and cost-saving techniques when preparing meals for the aging population.
About Chef Leah….
Leah Sarris is a chef and dietitian who has worked in diverse areas of foodservice and related industries including restaurants, academia, research and development, foodservice consulting, farming and community outreach. Formerly, as the Director of Operations and Executive Chef for the Goldring Center for Culinary Medicine, she helped develop and implement the United States’ premier interdisciplinary program between culinary arts, science, nutrition and medicine, based out of New Orleans.
Leah is currently the Executive Director at the New Orleans Culinary and Hospitality Institute where she is bringing her passion for food and teaching to life by building a world-class facility dedicated to educating aspiring chefs, those in the industry, and culinary enthusiasts on food and hospitality principles. Leah is excited to provide culinarians, healthcare professionals, and the community the opportunity to learn how to make great food that just happens to be good for them.
September 22, 2020
2:00 p.m.- 3:00 p.m. EST
No Cost and One CEU credit is available to eligible RDs, CDMs, Diet Techs and Chefs.