Academic Presentations
Concord Hospital
Heart Wellness Group for Patients
with Chronic Heart Failure
Guest Presenter, June 1, 2016
"Medical Practice in an Era of Lifestyle Illnesses"
• A review of diet and lifestyle research for cardiometabolic diseases.
Harvard School of Public Health
Healthy Kitchens, Healthy Lives 2015
Continuing Medical Education Conference
Faculty Presenter, February 5-8, 2015
"Dietary Fats and Heart Health Revisited: Insights for Your Clinical Practice and Your Palate"
• Co-presented with cardiologist Stephen Devries, MD
Geisel School of Medicine at Dartmouth
Guest Presenter, August 19, 2014
"Medical Education and Practice in an Era of Lifestyle Illnesses"
• A distillation of landmark publications that describe the history of nutritional epidemiology, the creation of diet and lifestyle medicine, and its relevance to medical education.
• More than 50% of the student body from classes 2017 and 2018 attended.
Harvard School of Public Health
Healthy Kitchens, Healthy Lives 2012
Continuing Medical Education Conference
Faculty Presenter, March 22-25, 2012
"Healthy Kitchens for Underserved Patients"
• A review of the evidence of dietary interventions for underserved populations
• Practical advice for adapting a healthful diet to a foodstamp budget of ≤ $4 per day
Community Presentations
Peer Support and Wellness Course
Guest Presenter, June 1-2, 2018
"The Impact of Diet, Mindfulness, and Exercise in the Prevention and and Adjuvant Treatment of Psychiatric Disorders"
• Two-day workshop for a rural Alaskan peer-support wellness course reviewing evidence regarding diet, nutrition, mindfulness and exercise interventions as adjuvant treatments for psychiatric disorders.
The Dartmouth Institute
ReThink Health – Upper Connecticut River Valley
Community-based Health Initiative
Guest Teacher, August 6, 2016
• Taught a nutrition and hands-on cooking class to 30+ underserved individuals
Corporate Wellness
Ipswitch, Inc
330-person Information Technology Company
Manager of the Wellness Program, 2011-2012
• Designed and taught didactic and experiential wellness classes based on current evidence-based dietary recommendations combined with hands-on cooking classes