KVCC Healthy Living Summit
Alicia Cohen, MD, MSc, ABIHM - Advanced Health Services Research & Development Fellow, VA Ann Arbor Healthcare System, and Clinical Lecturer, Department of Family Medicine, University of Michigan
- Bioavailability and bioaccessibility of plant based foods.
(Russell Cameron, MD - Bronson Pediatric Gastroenterology)
- Comprehending the nutrition profile of a veggie-centric diet.
(Corrine Bieber-Peak, RD - Bronson Methodist Hospital)
- Motivating patients to increase fruit and vegetable consumption.
(Stephanie Lagalo, LMSW)
Learn how to use seasonal produce as well as herbs and spices to replace salt and sugar in cooking.
This activity has been planned and implemented in accordance with the accreditation requirements and policies of the Accreditation Council for Continuing Medical Education (ACCME) through the joint providership of Western Michigan University Homer Stryker M.D. School of Medicine and Kalamazoo Valley Community College. Western Michigan University Homer Stryker M.D. School of Medicine is accredited by the ACCME to provide continuing medical education for physicians.
Western Michigan University Homer Stryker M.D. School of Medicine designates this live activity for a maximum of 5.25 AMA PRA Category 1 Credits™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
Nursing CEU: LPNs and RNs attending this program will be awarded 6 contact hours of continuing education. For nurses, this continuing education program, provided by Kalamazoo Valley Community College, is approved by the State of Michigan Board of Nursing (General Rules: Part 6 - Continuing Education R338.10602- Rule 602-2a).
Kalamazoo Valley Community College’s Medical Culinary Program bridges the gap between food and medicine with cutting edge programming designed to impact the long term health of the community.
Culinary and Allied Health
418 East Walnut Street
Kalamazoo, MI 49003