ST. HELENA, CALIF. —Chef instructors at The Culinary Institute of America’s Greystone campus here recently demonstrated ways to increase the appeal of health-oriented foods to health care professionals during an inaugural joint program with Harvard Medical School. “Healthy Kitchens, Healthy Lives: A Leadership Conference Bridging Nutritional Science, Health Care and the Culinary Arts” involved the health professionals and nutritionists in seminars led by Harvard ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!