Deb Kennedy
Dr. Deb Kennedy, is a PhD nutritionist, chef, and expert in the food is medicine movement. She is a food warrior dedicated to improving the health of people, communities, and the planet through food. She received her Ph.D. in Nutritional Biochemistry from Tufts University, and previously held roles with Tufts Human Nutrition Research Center for Aging, Yale’s Prevention Research Center, Babies and Children’s Hospital at New York Presbyterian, Cornell University, and Dartmouth-Hitchcock Medical Center. She held the position of first Chair for Best Practices at the Teaching Kitchen Collaborative (CIA) and was an instructor in Culinary Nutrition at the New England Culinary Institute. Dr. Deb is the author of multiple books, including The Culinary Medicine Textbook, a five-volume publication to date that uses her research in food, flavor, eating and nutrition to lay out the concepts and fundamental topics needed to master culinary medicine. Dr. Deb, along with 40 nutritionists and a dozen chefs from around the world, created culinary competencies for nutrition recommendations. She has developed the Food Coach Academy based on this work, which is delivered in a science-based modular format that provides individuals with expertise needed to use the power of food to transform health
