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Because we all have to eat.
When I saw the brochure for the Harvard Medical School Lifestyle Medicine conference, I was intrigued, and determined to attend. Why? Because how we live can either spur on or help prevent some of the biggest threats to health like diabetes, high blood pressure, high cholesterol, and heart disease.
The conference started with Culinary Health Education Fundamentals coaching. Its purpose is to teach providers like me how to teach patients about nutrition, and to help us identify and address barriers to eating healthy. Dr. Rani Polak, the Director of the Culinary Health Education Fundamentals (CHEF) Coaching Program at the Institute of Lifestyle Medicine, led these sessions.
Dr. Polak is a physician and trained chef. He reviewed extensive research showing that home cooking is key to a healthy lifestyle. For example, studies show that the more meals people prepare at home, the more fruits and veggies they eat. But since the 1960s, people have been preparing food at home less often, and relying on fast food a lot more.
Many people know they need to eat more healthfully, but don’t know where to start. They lack confidence and skills, and don’t think they have the time to prepare meals at home. If these are barriers to eating well, then doctors should be able to inform, motivate, and help patients make reasonable and practical goals for better eating. We need to help patients plan, shop for, and prepare healthy meals — and understand that they can do this. It takes more than handing them a list of healthy foods and recipes.
Doctors as well as their patients can benefit from Dr. Polak’s tips and tricks, for example:
For anyone (including doctors) who is intimidated by the kitchen, or beginning home cooks, Dr. Polak offers some advice as well as two beautiful recipes.
There are endless possibilities for healthy homemade soup. To keep it easy and convenient:
Try Dr. Polak’s recipe for this simple and delicious Zucchini and Mint Soup.
Pamper your kitchen with a grill pan, which is a basically a “frying” pan with elevated ridges that duplicate the effect you get on your outdoor grill. This is an amazing tool that can help you prepare quick and impressive food. Grilled veggies are super-healthy and tasty! To keep it easy and convenient:
Try Dr. Polak’s Grilled Vegetable recipe as an appetizer or side dish. I used yellow and red beets, zucchini, and summer squash, but the list of possibilities is nearly endless (eggplant, peppers, Brussels sprouts, you name it).
Rani Polak, MD, is Founding Director of the Culinary Health Education Fundamentals (CHEF) Coaching Program at the Institute of Lifestyle Medicine at the Spaulding Rehabilitation Hospital in Boston, am. He is also a Research Associate, Department of Physical Medicine and Rehabilitation, Harvard Medical School. Follow Dr. Polak on Facebook, Twitter, and LinkedIn:
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No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.
How to protect your health in a power outage
Can juicing help you get more fruits and vegetables?
Physical therapy provides modest improvement for chronic low back pain
Scoliosis treatment: Can it help as you get older?
Kinesio taping offers only modest relief for musculoskeletal disorders
New resistance training guidance may simplify your workout
What factors speed up aging?
The problem with “classic” Lyme disease symptoms
Staying active throughout middle age may lower women’s risk of dying early
Do gallstones always need treatment?
Diet and nutrition
Diet and nutrition
Diet and nutrition
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