Worlds of Healthy Flavors builds on a decade of initiatives at the CIA that have made the techniques and flavor dynamics of cuisines from the Mediterranean and Asia to Latin America more accessible to American foodservice. Traditions from these world cuisines—especially the abundant use of plant-based foods like fruits, vegetables, nuts, legumes, and whole grains—form the basis for creating more healthful menu offerings.
The fifth annual Worlds of Healthy Flavors leadership retreat, held at the CIA at Greystone campus in the Napa Valley January 22-24, 2009, focused on presenting culinary strategies to address three major nutrition and health issues affecting public health in the United States—carbohydrate quality, sodium, and nutrition labeling.
 Greg Drescher (CIA) World Flavors: Inspiration for Healthy Menu R&D 3.69 MB |
 Walter Willett, MD, DrPH (Harvard) Looking Forward Five Years: Policy Imperatives for American Health…with Implications for Volume Foodservice 2.72 MB |
 Nick Camody (COO, Parkhurst Dining Services) Success with Stealth Health: How One Company’s Promotion Program is Making Healthful Food Craveable 9.57 MB |
 Michelle Tuttle, MPH, RD (Principal, Tuttle Communications) Reaching Consumers in Supermarkets: Profiles of Current Rating Systems and Health Promotion Programs 7.98 MB |
 Dave Schmidt (President & CEO, International Food Information Council) Communicating Nutrition Messages to Consumers: What We Know About What They Know… and Don’t Know 3.39 MB |
 Lawrence Appel, MD, MPH (Johns Hopkins) Sodium Update: Health, Policy & Regulatory Changes 2.27 MB |
 Lawrence Kushi, ScD (Kaiser Permanente) Asian Dietary Patterns: Lessons Learned from Okinawan, Chinese, and Other Traditional Asian Diets… and Why Asian Diets (and Public Health) are Now in Peril 1.68 MB |
 Frank Sacks, MD (Harvard School of Public Health) Exploring the Health Benefits of Coffee, Tea, & Wine 754 KB |
 Chandra Ram (Editor, Plate Magazine) Whole Grains on American Menus: Industry Best Practices 9.64 MB |
 Hiroko Shimbo (Chef, Author, Consultant, NYC) Bringing Japanese Flavoring Techniques to American Kitchens 210 KB |
 Frank Hu, MD, MPH (Harvard School of Public Health) The Health Benefits of Nuts 2.33 MB |
 Mark Graham (Chef, Consultant) Better Beverages for Volume Foodservice Operations: Realities, Challenges, and Opportunities 1.46 MB |
 Frank Sacks, MD (Harvard School of Public Health) The DASH (Dietary Approaches to Stop Hypertension) Diet: A Plant-Based Diet Designed to Reduce Risk of High Blood Pressure 210 KB |
 Nancy Harmon Jenkins (Author) The Future of the Traditional Mediterranean Diet: Bringing the Flavors of Mediterranean Home Cooking to American Menus 16.1 MB |
 David Ludwig, MD, PhD (Harvard) Improving Carbohydrate Quality in American Diets: Expanding Our Understanding of Metabolic Issues and Related Health Issues 2.54 MB |
 Deanne Brandsetter, MBA, RD (VP, Nutrition & Wellness Compass Group North America) Nutrition Labeling on Menus: Industry Perspectives 3.76 MB |
 David Eisenberg, MD (Harvard Medical School) Healthy Kitchens, Healthy Lives: A Leadership Initiative Bridging Nutrition Science, Health Care, Volume Foodservice, and Culinary Arts 334 KB |
 Ronald Krauss, MD (Children’s Hospital Oakland Research Institute) Healthy Metabolism: Why Moderate Amounts of Healthy Carbohydrates and Healthy Fats Trump “Low Fat” 278 KB |
 Hiroko Shimbo (Chef, Author, Consultant) Whole Grains in Japanese Kitchens 312 KB |
 Greg Drescher (CIA) Looking Back Five Years: How Policies, Menus, and Messages Have Changed 1.92MB |
 Deborah Duro, MD (Children’s Hospital, Boston) Food Allergies & Intolerance: Understanding the Issues and Health Implications 2.63 MB |
 Penny Kris-Etherton, PhD, RD (Penn State) Health Benefits of Chocolate? What the Science Suggests 1.79 MB |
