This episode brings back previous guests and features a new interview with Christine Hamann, Director of the Teaching Kitchen Collaborative, to talk about cross training and collaboration. It continues our series of episodes that consider how to effectively introduce the food knowledge outlined in the first half of the season into a health care context.
Christine references two conferences in this episode:
- Healthy Kitchens, Healthy Lives (next event is in February 2023)
- Teaching Kitchen Research Conference (next event is in October 2022)
We feature clips from these previous episodes:
- Telehealth and Provider Consultations (Season Two)
- Food Access and Health Care Season Finale (Season Three)
- How to Cook (Season Four)
- Bonus Intro: Designing Better Health Systems (Season Four)
- Putting Appreciation Into Practice (Season Four)
The podcast narrative also draws on background conversations I had with:
- The Maven Project (see also the VPQHC telehealth office hours they participated in last year for discussion of their work)
- Cara Feldman-Hunt - Integrative Health and Wellness Coaching Certificate
- Stephanie Gall - Vermont Academy of Nutrition and Dietetics and UVM HN clinical nutrition
Finally, if you want to learn more about the questions around nutrition education as part of medical training, the Center for Health Law and Policy Innovation published a report in 2019, Doctoring Our Diet, and the proposed resolution referenced from Rep. McGovern is found here.
Full season archive here. This podcast is part of the Food Access in Health Care program at Bi-State Primary Care Association.
This season of Policy in Plainer English is supported by the Health Resources and Services Administration (HRSA) of the U.S. Department of Health and Human Services (HHS) as part of an award totaling $189,892.00 with 0 percentage financed with non governmental sources. The contents are those of the author(s) and do not necessarily represent the official views of, nor an endorsement, by HRSA, HHS or the U.S. Government.
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