After attending The Institute for Functional Medicine (IFM) several times and Food As Medicine (FAM) this past summer*, I continue to find the information to be brilliant. I purchased the FAM DVD and audio cassettes to share with our VA staff. Recently, our nutrition service received a grant to expand our weight management nutrition and exercise program into the local community.
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I recently returned from my 4th annual Food as Medicine Conference (FAM), a training program for health professionals to effectively integrate nutrition into their practices. I like to think of this community as my professional family. The 4-day program includes cutting edge presentations given by leading Functional Medicine and Integrative doctors, nutritionists, dietitians, social and environmental activists as well as incredible lunches created by Culinary Director Rebecca Katz. Two years ago Rebecca formed a team of us Cooks on Call (COC), Culinary Nutrition Educators, who help translate the science of nutrition in the kitchen. It’s one thing when doctors tell their patients to eat kale but it’s a whole other ballgame when they can tell that patient 5 different ways to prepare it.
Boise, Idaho has become a busy resettlement community for refugees from all over the world. To thrive in our country is a significant challenge for these new arrivals. Two colleagues and I designed and implemented a mind-body skills program as part of the International Rescue Committee Life Skills Class for refugee women, with a focus on language acquisition for basic daily activities such as shopping, cooking, and going to the doctor.
At the center of the program are self-care practices that strengthen an individual’s ability to care for themselves, based on the model established by The Center for Mind-Body Medicine. We hoped the shared experience of the women would also contribute to a sense of community support.
Sharon Van Nostran, DO, Osteopathic Program Director of Summa Health System’s Family Medicine Residency, recently sent this update about changes in her family, food, and work life since attending our Food As Medicine professional training in June 2013. We thought you might enjoy hearing about how what she learned is making a difference.