Field trips and workshops (including hands-on cooking instruction) fully immerse you in healthy eating solutions.
Panels & Presentations
Leading practitioners and experts provide practical approaches that work in the day-to-day reality of healthcare.
Changing eating behaviors requires supportive practices and policies at all levels. The conference links public health initiatives, food policy, and clinical practice.
The World Health Organization estimates that by 2020 two-thirds all deaths will be attributable to chronic preventable diseases, most of them strongly associated with diet, including obesity, cardiovascular disease, diabetes, and stroke. Treating these diseases is expensive, and often it isn’t working. We know that diet and lifestyle modifications are better solutions, particularly in early childhood, when instilling lifelong habits can positively impact the whole family. But it can be difficult to make changes in our clinical practice.
Healthy Eating in Practice offers the tools and resources we need to implement healthy eating practices with our patients, our communities, our world, and ourselves.
Physicians from all specialties, nurses, nurse practitioners, physicians assistants, registered dietitian nutritionists, and other health practitioners; public health professionals; hospital and insurance executives; health educators; policy makers; and community leaders.
Continuing Medical Education
This activity has been planned and implemented in accordance with the accreditation requirements and policies of the North Carolina Medical Society (NCMS) through the joint providership of the Mountain Area Health Education Center (MAHEC) and Appalachian Sustainable Agriculture Program (ASAP). MAHEC is accredited by the NCMS to provide continuing medical education for physicians.
MAHEC designates this live activity for a maximum of 19.5 AMA PRA Category 1 Credit(s)TM. Physicians should only claim credit commensurate with the extent of their participation in the activity. Disclosure: MAHEC adheres to the ACCME Standards regarding industry support to continuing medical education. Disclosure of faculty and commercial support relationships, if any, will be made known at the time of the activity.
19.5 CNE Contact Hours
This continuing education activity was approved by the Mountain Area Health Education Center (MAHEC), an approved provider by the North Carolina Nurses Association, an accredited approver by the American Nurses Credentialing Center’s Commission on Accreditation. Participants must attend 80% of the activity to receive credit. No partial credit is given for this activity. MAHEC adheres to the ANCC/ACCME Standards regarding industry support to continuing nursing education. Disclosures of presenters, planners, and commercial support relationships, if any, will be made known at the time of the activity.
Dietitians and Nutritionists
This program has been approved for 19.5 CPEUs by the Commission on Dietetic Registration (CDR). Activity #141533. CPE Level 2.
Certified Health Education Specialist (CECH)
This continuing education activity has been approved by the National Commission for Health Education Credentialing, Inc. (NCHEC), for 19.5 hours CHES (entry-level) / MCHES (advanced-level) Category I continuing education contact hours (CECH).
Continuing Education Units
MAHEC designates this continuing education activity as meeting the criteria for 2.0 CEUs as established by the National Task Force on the Continuing Education Unit. You must attend the entire workshop to receive CEUs.
MAHEC designates this continuing education activity as meeting the criteria for 19.5 Contact Hours. Full attendance is required to receive credit.
American Academy of Family Physicians
This Live activity, Healthy Eating in Practice, with a beginning date of 08/26/2018, has been reviewed and is acceptable for up to 19.50 Elective credit(s) by the American Academy of Family Physicians. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
For two decades, ASAP (Appalachian Sustainable Agriculture Project) has been a leader in connecting communities to food and farms, simultaneously building markets for locally grown food, increasing access, and promoting positive relationships with healthy foods. ASAP’s programs include the Local Food Campaign, Growing Minds Farm to School Program, Local Food Research Center, and Asheville City Market.
Operating within Duke University’s prestigious Sanford School of Public Policy, and under the direction of renowned food expert Kelly Brownell, the World Food Policy Center (WFPC) plays a critical role in catalyzing innovative thinking and coordinated action that is needed to change policy; support strategic, effective solutions; and increase investments needed to end hunger, achieve food security, promote sustainable agriculture, and impact diet-related disease.
The University of North Carolina Center for Health Promotion and Disease Prevention (HPDP) addresses pressing health problems by collaborating with communities to conduct research, provide training, and translate research findings into policy and practice. The Center seeks to reduce health disparities through an emphasis on community-based participatory research to ensure that the community is involved in every stage of research. The CDC selected HPDP to be one of its first three Prevention Research Centers in 1985.
MAHEC was established in 1974 and is a leader in healthcare, education, and innovation. Located in Asheville, MAHEC serves a 16-county region in Western North Carolina. It is the largest of North Carolina’s Area Health Education Centers, which evolved to address national and state concerns with the supply, retention, and quality of health professionals. MAHEC’s mission is to train the next generation of healthcare professionals for Western North Carolina through quality healthcare, innovative education, and best practice models that can be replicated nationally.
Physician Course Director
Gabriela Maradiaga Panayotti, M.D.
Medical Director, Duke Children’s Healthy Lifestyles Program
Alice Ammerman, Ph.D.
Director, University of North Carolina Center for Health Promotion and Disease Prevention
Brian Asbill, M.D., FACC
Asheville Cardiology Associates, Mission Health
Program Officer for Healthy Living, Blue Cross Blue Shield of North Carolina Foundation
Kristen Richardson Frick
Associate Director for Rural Church, The Duke Endowment
Program Coordinator, Appalachian Sustainable Agriculture Project
Diane Harris, Ph.D., MPH
Health Scientist, Division of Nutrition, Physical Activity, and Obesity, U.S. Centers for Disease Control and Prevention
Angela Hind, M.D.
Medical Consultant, You, M.D.
Program Director, Growing Minds, Appalachian Sustainable Agriculture Project
Ronnie Metcalf, Ed.D., RN-BC, ONC
Continuing Education Planner, MAHEC
Jennifer Obadia, Ph.D.
Eastern U.S. Director, Healthy Food in Health Care, Health Care Without Harm
Eliana Perrin, M.D., MPH
Chief, Division of Primary Care Pediatrics, Duke University School of Medicine; Director, Duke Center for Childhood Obesity Research
Lisa Roy, MSW
Continuing Education Planner, MAHEC
Director of Strategic Initiatives, Duke University World Food Policy Center