The "food-as-medicine" movement has been around for decades, but it's making inroads as physicians and medical institutions make food a formal part of treatment, rather than relying solely on medications. By prescribing nutritional changes or launching educational programs, they're trying to prevent, limit or even reverse disease by changing what patients eat. Join us as Jim McGrody, Director of Culinary Services, UNC Rex Healthcare Raleigh, NC, shares his expertise and stories about the power of serving nutritious, appealing food in hospitals. At this important juncture, there are opportunities to set goals, build on successes, and learn from his experience. We continue our discussion with Jim from our last webinar on May 25th.
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Food as medicine – it is part of healthcare and leaders will be called upon to help build a healthy food and nutrition culture within their institutions and across systems. Educating and eating go hand in hand!
- Develop an in-depth understanding and perspective of the "food as medicine movement" at UNC Health
- Learn strategies to elevate your customers' meal experiences and increase consumption
- Be informed of available funding sources to implement this type of program at your facility
This program is for foodservice directors, hospital CEO, Hospital Administrators, dietitians and retail healthcare managers.
CEU: One credit
SPONSORED BY ALLUSERV
As your provider of comprehensive meal assembly and meal delivery equipment, Alluserv can help you elevate your meal service experiences. Together we can do it!
Director of Culinary Services, UNC Rex Healthcare Raleigh, NC
Jim is a New England native, and a graduate of the Culinary Institute of America in Hyde Park New York. Jim has over 30 years experience in the food services industry. He has spent the last 17 years working in the healthcare segment.
Jim has been featured in the Wall Street Journal, Food Service Director Magazine, Food Management magazine and the Raleigh News and Observer. He was recently featured in GQ magazine and USA Today for his influence on healthcare food service. Condé Nast Traveler touted Jim and his team at Rex with one of the “9 great meals in unexpected places”. Jim and his team were also highlighted on Japanese television for their efforts to improve the quality of food in hospitals.
Jim created the Black Hat Chefs a widely known and respected culinary training program for healthcare cooks. His Black Hat Chef program has inspired many hospitals to change the way they cook for their patients. He has worked as a consultant to the Department of Veterans Affairs and a success coach to Mater Health Services in Brisbane Australia.
Jim was awarded the International Foodservice Manufactures Association’s (IFMA) Silver Plate for the Healthcare segment in 2018. This prestigious award is given to top foodservice operators in one of nine restaurant industry segments.