Agenda

 

CONFERENCE DAY 1, 24 JUNE 2016, FRIDAY

08.30

Registration

08.55

Delegates and Guests to be Seated

09.00

Welcome Address by Organizers

09.15

Opening Keynote
Just Tell Me What to Eat! – Eating Great Food, Your Easiest Path to Health

Dr Timothy S. Harlan, MD, FACP, Assistant Dean for Clinical Services, Executive Director, Goldring Center for Culinary Medicine, and Associate Professor of Clinical Medicine, Tulane University School of Medicine

10.15

Morning Refreshments

YOUR CONDITION IS NOT YOUR CONCLUSION

10.30

Can Cancer Be Prevented Through Diet?
What are scientific evidences saying about this? How many cancers can be prevented? Is this even possible? Through this session, the audience will know the truths and statistics about cancer and discover the correlation between diet and health.

Ms Jane Freeman, Dietitian, Sports Nutritionist and Director, Food Equation

11.15

Nutrition and the Eye - Eating Your Way to Better Sight
Carrots, spinach, goji berries, broccoli, sure sounds like a colour feast for the eye. But did you know that these foods are also responsible for your visual enjoyment? Discover foods that will help to protect your eye and keep them from age-related macula degeneration.

Dr Jerry Tan, MBBS (S’pore), FRCS (Edin), FRCOphth (UK), FAMS, Consultant Eye Surgeon, Jerry Tan Eye Surgery

11.45

Preventing Type 2 Diabetes in Asia Through the Food That We Consume
The GI is a classification of the blood glucose-raising potential of carbohydrates in foods. High GI foods are characterized by fast-release carbohydrates and higher blood glucose levels. Low GI foods are absorbed at slower rates which in turn results in a lower rise in blood glucose. Ironically, all the CHO-rich foods in Asia, notably rice, noodles and bread are high GI foods. Using a series of examples, the presentation will highlight how local foods may be incorporated in our diet to not only lower glycaemic response of starch-based foods, but also enhance the health outcomes of our population. Given the abundance of food variety both in terms of fauna and flora, the presentation will highlight how some commonly comsumed foods may become the medicine of tomorrow endorsing the claim that food is the new medicine.

Ms Bhupinder Kaur, Senior Research Officer, Clinical Nutrition Research Centre

12.30

Macrobiotics - Japanese Practice of Healing Foods
Many have attributed lifestyles and eating habits to the onset of health diseases such as cancer and this is the reason why so many have come to learn more about Japanese Macrobiotics as it teaches the individual how to harness the power of healing foods and lifestyle changes. Find out more on the history of Japanese Macrobiotics, how to apply into our lives and the anecdotes on how it has changed the lives of individuals from our speaker.

Chef Hidemasa Yamamoto, Grand Chef and Proprietor, Hide Yamamoto Worldwide

13.00

Networking Lunch

WORKSHOP

14.00
-
17.00

Workshop 1
Cook and Tell – Japanese Macrobiotics

Chef Hidemasa Yamamoto, Grand Chef and Proprietor, Hide Yamamoto Worldwide

Workshop 2
Working With Spices

Chef Satish Madaan, Chef Instructor and Incubator Manager, At-Sunrice GlobalChef Academy

17.00

End of Conference Day 1

 

CONFERENCE DAY 2, 25 JUNE 2016, SATURDAY

08.55

Delegates and Guests to be Seated

09.00

Welcome Address by Organizers

09.15

Chefs Dialogue - Great Menu, Awesome Food, Better Life
More restaurants are coming up with healthy food choices for their customers. This, of course stems from customer demand but more than that, these chefs that we have onboard are passionate about advocating a healthy lifestyle. Hear how chefs come up with attractively healthy menus and the story behind their commitment to influence others to live well.

Dr Chan Tat Hon, MBBS(S’pore), Clinician, Coach, Chef, The Food School, The Bento People

Chef Emmanuel Stroobant, Owner, Emmanuel Stroobant Group and Chef Owner, Saint Pierre


Moderator: Dr Kwan Lui, Founder and Director, At-Sunrice GlobalChef Academy

10.15

Morning Refreshments

10.45 In Conversation With Leaders: When Eating Well and Living Good Starts from the Top

There are few good leaders in this world. There are even fewer good leaders who talk the talk and walk the walk. But when these leaders surface and cross our paths, we grab hold of any opportunity we can to hear what they have to say. In Conversation brings you a close-door interview session with 3 very reputable leaders in our era that has walked the talk. They show passion in what they do and most importantly what they believe in. Hear how these 3 leaders walk the talk on eating well and living good and how this has translated into key strategies in the work that they do.

Dr Timothy S. Harlan, MD, FACP, Assistant Dean for Clinical Services, Executive Director, Goldring Center for Culinary Medicine, and Associate Professor of Clinical Medicine, Tulane University School of Medicine

Mr Liak Teng Lit, Group Chief Executive Officer, Alexandra Health System

Dr Kanwaljit Soin, Consultant Orthopaedic and Hand Surgeon, Mount Elizabeth Hospital, Former NMP, Founding Member, AWARE, Founding President, WINGS


Moderator: Dr Kwan Lui, Founder and Director, At-Sunrice GlobalChef Academy

FOOD IS A UNIVERSAL EXPERIENCE

11.45

Helping Your Body Heal Through Food

Our body needs energy and nutrients to support daily activities, help recovery from illnesses, trauma and physical exertion. Other than sickness and disease that require medication, we are constantly facing daily sub-optimal symptoms such as weakness, lack of vitality and inattention that require “healing”. More often than not, these symptoms were ignored and over time, result in disease that are incurable. Not all food is equal and right to support healing in our body. In this talk, you will find answers to questions such as: how certain food can expedite healing? What are the foods that can complement lifestyle? What are foods that can support the rebuild of immune systems after illness or operation? And what are the clinical efficacious support for you to choose the right food?

Dr Sherry Wang Xueying, PhD, MBA, Lead Principal Scientist, Scientific and Clinical Affairs, Scientific Research, BRAND’S® 

12.30

Spotlight on Plant-Based Diet
Is it true that embracing a plant-based diet would do much good to health? How can we embark on a plant-based diet and make it a lifestyle? What are some tips to help meat-hungry individuals transit to plant-based diets? How can we make plant-based diets sustainable and lasting?

Co-presentation by
Dr George Jacobs, President, Vegetarian Society (Singapore)  
Ms Pauline Menezes, Honorary Secretary, Vegetarian Society (Singapore)

13.00

Networking Lunch

WORKSHOP

14.00
-
17.00

Workshop 1
From a Carnivore Chef to a Vegetarian Chef

Chef Andreas Nauser, Senior Chef Instructor, At-Sunrice GlobalChef Academy

Workshop 2
Cooking with Traditional Chinese Medicine

Mr Tan Koon Yaw, Deputy Head of Centre for Continuing Education, Singapore College of Traditional Chinese Medicine

17.00

End of Conference