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Monday, May 21, 2012

5/22 Diabetes 101 and the Evolution of American Food Service

Diabetes, obesity and many other chronic health conditions are on the rise in the USA.  It's somewhat surprising, as you'd think our growing knowledge into prevention of these conditions would be causing healthier living practices.  Two organisations are tackling this problem head on with different strategies:

The Culinary Institute of America hosts regular conferences and programs aimed at instituting healthy change in all areas of food service, from fine dining to large chains, retailers and kids programs - even education of doctors and health professionals into practical and enjoyable healthy eating strategies.

Clinic Ole in Napa is working one on one to educate a growing population group afflicted with rapidly increasing diabetes rates.

Chef Scott Samuel
Chef Instructor
Culinary Institute of America

Scott Samuel is a chef-instructor and the conference chef for The Culinary Institute of America at Greystone. Chef Samuel also leads the Greystone Gardens programs, which provides seed-to-table experiences for CIA students at the campus’ 2-acre garden. A graduate of Washington State University’s hotel and restaurant administration program, he apprenticed under Christophe DeGouix at Gerard’s Relais de Lyon in Seattle and under Thomas Keller at the French Laundry. Chef Samuel worked in a number of kitchens and was the original chef for Seattle’s Brie & Bordeaux, a combination wine and cheese shop and open-kitchen, 30-seat bistro. In 2000 he helped open the Waterfront Seafood Grill and later helped re-open the acclaimed Herbfarm in Woodinville, WA. Prior to joining the CIA he taught at the Seattle Culinary Academy and through his own company, which provided private classes in clients’ homes. (Napa Valley, CA)

Worlds of Healthy Flavors:
Bringing Together the Best of World Cooking and the Latest in Nutrition Research

Worlds of Healthy Flavors is a groundbreaking educational initiative launched in September 2004 by The Culinary Institute of America (CIA) and Harvard School of Public Health—Department of Nutrition. This annual invitation-only three-day leadership retreat is designed to help volume foodservice operators expand options for healthy menu choices within their businesses and on behalf of their customers.

Produce First!
American Menu Initiatives

Produce First! is a one-day invitation-only retreat immediately following Worlds of Healthy Flavors. Produce First strives to spark the imagination of chefs and foodservice operators in bringing produce front and center in new menu development. Drawing inspiration from the culinary traditions of the Mediterranean, Asia, and Latin America as well as from innovation across the United States, this program asks that instead of thinking about produce last in the menu development process that menu developers think of it first.

Healthy Kitchens, Healthy Lives:
Caring for Our Patients and Ourselves

Healthy Kitchens, Healthy Lives is a continuing medical education (CME) conference bridging nutrition science, health care, and the culinary arts. This annual gathering of physicians, dietitians, and other healthcare professionals; hospital, insurance, and other healthcare executives; and healthcare foodservice directors and executive chefs is held every Spring at The Culinary Institute of America at Greystone.

Greystone Flavor Summit:
The Art of Flavor in the World of High-Volume, High-Quality Dining

The Greystone Flavor Summit, co-presented by the CIA at Greystone and Food Arts Magazine, is a three-day invitational leadership retreat that brings together each year a select group of top food and beverage directors, corporate and executive chefs and other experts in American foodservice to explore, discuss, and taste their way through a stimulating, critical set of flavor and related kitchen and dining management issues.

Healthy Flavors, Healthy Kids:
A National Initiative to Improve the Health of Children and Young People Through Food Education, Culinary Strategy and Flavor Insight

Healthy Flavors, Healthy Kids is The Culinary Institute of America's health & wellness initiative focused on advancing healthier food choices in children. This initiative includes an annual three-day invitational Leadership Summit held at our San Antonio, TX campus, focusing on culinary insights and actions around K-12 school foodservice, but chain and other restaurant kids' menus, campus dining, and the family food environment are also being examined.


Kathy DeMaggio, RD, CDE
Community Health Clinic Ole
Director of Planning and Education

Kathy with her son and husband
prepare thanksgiving

I began my career in hospital dietetics, the first few years in San Francisco and then moved to Napa and started working at Queen of the Valley Hospital in 1982, where I provided medical nutrition therapy and eventually specialized in diabetes education.   I also joined the new team working at the Healthy Moms and Babies program in 1986.  After 15 years at Queen of the Valley, I was ready to  expand into public health so moved into a  managerial position at the Solano County Public Health Department, overseeing a team of Registered Dietitians who provided diabetes education for underserved patients.  After 10 years in Solano,  I was pulled back to Napa to begin working with the newly formed Children and Weight Coalition as well as Community Health Clinic Ole and the Healthy Moms and Babies program again. After several years of providing nutrition and diabetes education, I moved into management and am now the Director of Planning and Education where I oversee the nutrition and diabetes education programs in the clinic as well as three departments (Healthy Moms and Babies, Case Management and Education,  and our Medical Records team).  I feel so very lucky to be working at Clinic Ole at this time and am especially lucky to be working with our new CEO, Tanir Ami and all of the wonderful providers and staff.
About Clinic Ole
Community Health Clinic Ole (Clinic Ole) was founded in 1972 to provide health care to the resident and migrant agricultural workers in Napa County. With no County hospital and no County-provided primary health services, these low-income, uninsured individuals had nowhere to go for affordable health care. We began providing health services with volunteer physicians and staff from St. Helena and Queen of the Valley Hospitals in a small room above La Luna Market in Rutherford. Today, Clinic Ole is a Federally Qualified Health Center (FQHC) and the only not-for-profit community clinic in the County. We provide health care to 25,000 patients annually. We charge for services on a sliding fee scale, based on federal poverty guidelines. We provide primary and preventive medical care, including behavioral health services. In addition to our main clinic in the Napa Valley Vintners Community Health Center (Napa), we have medical clinics in St. Helena and Calistoga. We also provide weekly clinics at Napa’s two homeless shelters and we oversee a clinic for students at Napa Valley College.
1141 Pear Tree Lane, suite 100
Napa CA  94558

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