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.
In this webinar, Alluserv presents two guest speakers who explain how the “food as medicine” movement is being adopted within healthcare facilities. Topics include: new relevant terminology, developing action plans, and determining who leads, executes and adopts these plans. Speakers include Aatul Jain, Sr. Executive Chef at St. Peter’s University Hospital in New Brunswick, NJ; Dr. Veronica McLymont, Director of Food and Nutrition Services at Memorial Sloan Kettering Cancer Center, New York, NY.