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Medicine gets gourmet at sold-out nutrition conference

Dr. Devries stands in a classroom kitchen, talking to people in the audience
Rows of people sit and watch a cooking demonstration in a classroom kitchen.
Dr. Yancy stands in a classroom kitchen, talking to people in the audience
Participants wearing aprons and hats chop vegetables
A group photo of people wearing cooking aprons and hats

Physicians and health professionals watched nutrition science come alive at a recent sold-out conference designed to help them teach health guidance to patients.

Nutrition Science From Populations to Plates was held June 3 at the Chopping Block in Chicago’s Merchandise Mart, sponsored jointly by the nonprofit Gaples Institute, Northwestern Medicine Bluhm Cardiovascular Institute and Northwestern University Feinberg School of Medicine, Office of Continuing Medical Education.

Attendees traveled from nine states, including New York and New Mexico, to learn about the science of nutrition. They enjoyed food demos, tastings and hands-on cooking while reviewing 52 key scientific references through 13 recipes such as arugula, kale and pear salad; artichoke and spinach risotto; and chocolate almond truffles.

The course was directed by Dr. Stephen Devries, associate professor at Northwestern University Feinberg School of Medicine and executive director of the non-profit Gaples Institute for Integrative Cardiology.

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