About the Event
May 15th, 2021, 8:30 am – 2 pm.
Location: UA Pulaski Tech Culinary Institute
Course is designed to provide the most up-to-date and evidence-based information regarding lifestyle choices and cancer risk for providers caring for cancer patients or working to prevent cancer through risk mitigation. Nutrition and lifestyle management is the first strategies for good health, disease prevention & management of many chronic diseases.
Hand-on, interactive class to increase knowledge of nutrition and cancer prevention
Audience: Physicians diverse group recruited from medical organizations focus on underserved populations.
Facilitated by a cancer dietitian (guest) and our culinary medicine dietitian
Attendance: Limited to 15 physicians
Julie Lanford MPH, RD, CSO, LDN
Julie Lanford MPH, RD, CSO, LDN, is the Wellness Director for Cancer Services, a non-profit in Winston-Salem, NC. She is a registered dietitian, licensed nutritionist and board-certified specialist in oncology nutrition with 15 years experience working in oncology.
Lanford developed www.CancerDietitian.com a healthy living web site for Cancer Services that translates evidence-based nutrition guidelines into consumer-friendly messages for everyday life. The site reaches thousands of people across the country who are interested in cancer nutrition and the most current topics on healthy lifestyle in our culture. Full bio
Gloria Richard-Davis, M.D., FACOG
Gloria Richard-Davis, M.D., FACOG, serves as the lead instructor for the UAMS Culinary Medicine Program. Her passion for culinary medicine grew out of her concern and focus on optimizing women’s health prior to conception for better pregnancy outcomes. Her polycystic ovarian patients that struggle with obesity and glucose abnormalities were the catalyst that started her focus on culinary medicine. As an undergraduate student, she studied nutrition at Harvard University and it was there her understanding of the importance of nutrition and its impact on health was formed. We are able to treat or improve many of our chronic diseases through “food as medicine.” Patient education to make healthy food choices is a powerful tool that we have underutilized. Full bio
Margaret Pauly, RD
Margaret Pauly is a registered and licensed dietitian at UAMS. While she always had a love of good food, she became a believer in the impact of food on the body after being diagnosed with high cholesterol in her forties. She was able to lower her total cholesterol by 100 points with diet and exercise alone and continues to follow a healthy lifestyle. When she found herself at a crossroads in her career, Margaret decided to go back to school to become a registered dietitian. She is the Culinary Nutritionist for the UAMS Culinary Medicine program where she facilitates weekly cooking classes. Full bio
- 8:30-9:00 am – Registration, packet pick up
- 9:00 – 9:15 am – Event kickoff – Gloria Richard-Davis, MD, MBA, NCMP, FACOG
- 9:15-10:15 am – Nutrition and Cancer 101 – Julie Langford, MPH, RD, CSO, LDN – Wellness Director, Cancer Services, Inc.
- 10:15-10:30 am – Break
- 10:30 – 12:00 pm – Hands on cooking in Gold Kitchen with Margaret Pauly, MS, RD, LD
- 12:00 – 1:45 pm – Lunch, round table discussion with participants
- 1:45 – 2:00 pm – Wrap up