Experts from the University of Rochester Program for Nutrition in Medicine will offer “Cooking with Docs: Changing Behavior and Cooking Inspired Plant-Based Meals” from 8:30 a.m. to 1 p.m. Feb. 18 at the New York Wine and Culinary Center, 800 S. Main St., Canandaigua.
The event will combine an interactive behavior change and nutrition workshop with hands-on cooking instruction aimed at helping participants learn how to make healthy changes.
“People sometimes know where they need to go with their eating plans but don’t know how to get there. We combine the science of behavior change with the practicality of cooking,” said Thomas M. Campbell, co-director of the Nutrition in Medicine program.
He and co-director Erin Campbell work with people to prevent and treat disease through plant-based nutrition. Their approach focuses on optimal food choices rather than portion control or calorie or carbohydrate counting to achieve health improvements.
“Participants in both group and one-on-one programs have seen striking results, including reducing the amount of insulin they take and discontinuing other diabetes medications with lower and more stable blood sugars, weight loss, lower cholesterol levels and blood pressure improvements,” Erin Campbell said.
The program includes a behavior-change workshop, hands-on cooking instruction, a gourmet plant-based lunch and a dessert demonstration and sampling. Registration is required by Feb. 14. The cost is $155 per person.
For information: 585-794-8746; nutritioninmedicine@urmc.rochester.edu.