A 3-course dinner served from 6:30-8:30pm is included with registration.
| Time & Location | Activity |
|---|---|
|
1:30-2:00pm Ground Level, Atrium |
Registration and Networking |
|
2:00-2:05pm Lecture Hall (Room SJB 112) |
Welcoming Remarks |
|
2:05-3:05pm Lecture Hall |
Academic Lecture: Dietary Approaches to Dyslipidemia and Cardiovascular Risk Reduction John Sievenpiper, MD, PhD, FRCPC |
| 3:05-3:15pm | Break |
|
3:15-4:45pm Lecture Hall |
Food and Recipe Demonstration: Real-World Application of the Portfolio Diet Chef Tawfik Shehata and John Sievenpiper, MD, PhD, FRCPC |
| 4:45-5:00pm | Break |
|
5:00-6:00pm Lecture Hall |
A Cholesterol Lowering Grocery Shopping Experience Andrea Glenn, RD, PhD |
| 6:00-6:30pm | Participants will walk to the Chef’s House (5-minute walk). Participants will have the opportunity to take a break and network before dinner. Canapés will be served. |
| A 3-course dinner will be served from 6:30-8:30pm. The below talks and guided breakout discussions will take place throughout the meal. | |
|
6:30-7:00pm Chef’s House |
Academic Lecture: Integrating Dietary Change into Clinical Encounters Vivian Choo, MSc, MD |
|
7:00-8:30pm Chef’s House |
Breakout Case Discussions: Participants will be divided into small groups of 10 people or less. They will be given three cases, each of which will be discussed in the small group for 15 minutes. The facilitator will spend 5 minutes summarizing/wrapping up each case.
Chef’s House Address: 215 King St E, Toronto. The entrance to the restaurant is on Fredrick Street, just South of King. |