Mediterranean Diet and Workplace Health
September 27-28, 2014
Harvard School of Public Health
The Occupational and Environmental Medicine Residency (OEMR) at the Harvard School of Public Health (HSPH) in collaboration with the PBS show, The Cooking Odyssey, is pleased to announce the conference, “Mediterranean Diet and Workplace Health,” as a part of the OEMR’s ongoing Initiative for Productivity and Health Management. This unique and innovative conference will feature lectures, panels, and select chef-supervised meals to increase awareness, appeal, and understanding of Mediterranean dietary habits as a vehicle for improved workplace health. Conference registrants will also be our courtesy guests at an associated Greek food and wine exhibition immediately following the HSPH conference.
Course directors Stefanos N. Kales, MD, MPH, FACP, FACOEM, Associate Professor and Occupational and Environmental Medicine Residency Director, Harvard School of Public Health, and award-winning Chef Michael Psilakis, Executive Chef and Owner of Kefi, FISHTAG, and MP Tavernas, have assembled a highly experienced team of world-renowned scientists, chefs and thought leaders. Together they will present the tradition and flavors of the Mediterranean diet; the science behind it; and various strategies and ideas necessary for to introduce and implement it in workplaces and schools.
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