I’ve been preparing for a very exciting conference next week in Baltimore with CIGNA and Johns Hopkins. I’m giving a keynote: The Food Rx: Your Body’s Own Culinary Medicine for Healthy Aging.
The meeting planner has also asked me to work with the executive chef and catering manager at the Hyatt to design healthy conference meals. Can you think of anything more fun? I love doing this.
Attendees may be unaware that some food served at meetings impairs learning, and that some can improve it.
So, I looked it up. A medium carb/medium fat/modest protein lunch improves mood, performance on memory and cognitive tests, and reduces drowsiness. Compared with either a high carb lunch or a low carb one.
The wrong lunch means mid-afternoon mental task slowing, poorer attention and memory…not revived until a late snack.
Ten years ago, 100% of planned medical meeting meals were starchy and sugary. Mostly, they still are. And we’re not as productive or sharp because of it.
Small changes can improve the quality of food and beverages, without increased cost–if you know what and how to ask. It just takes a good menu, and speaking the language of the kitchen so you get what you really need.
Lunch is an opportunity for health-conscious organizations to practice what we preach, in a painless, tasty way.
Attendees should have the option of flavorful, healthful food, and these will!
