Sprink

We’re delighted to share this editorial published in U.S. News & World Report: https://lnkd.in/ebjRxDhm. The piece is co-authored by Congressman Jim McGovern, Dr David Eisenberg (Harvard School of Public Health) and Professor Emily Broad Leib (Harvard Law School). It focuses on the food and nutrition competencies for American doctors recommended in this recent research study, which Sprink led the methodology for: https://lnkd.in/gceHFWex It’s fantastic to see this important topic receiving much-needed coverage!

It's #WorldMentalHealthDay, and in our latest newsletter, we highlight the significance of personalised mental health treatment and how Person-Centred Value-Based Health Care (#PCVBHC) supports this aim.

Sprink’s Healthy Food Environments Online Training Programme begins this Monday (7th October), and there’s still time to register! It’s a flexible, part-time, 12-week online programme which delivers the theoretical and practical knowledge to implement a Healthy Food Environment in your health care setting, e.g. hospital. Previous participants have said the following:   “I thoroughly enjoyed the programme... It was great to come out of the programme with a plan and clear direction of the steps to take next. The programme has also opened my eyes to many other healthy food environment projects that could be put in place in my local community.”   “Very worthwhile experience. A key strength is hearing from other colleagues. Thank you.”   “Very knowledgeable and approachable trainers!”   If this has inspired you, you can register here: https://lnkd.in/gbW5hcV8 If you have any questions or need help booking, please contact Dr Ed Maile via e.maile@sprink.co.uk Philip Shelley FIH, Richard Pinder Emma Garnett Sebastien Baugh, Inbar Linenberg, Elisa Pineda, Dr Belinda Stuart-Moonlight, Thomas Kelley, Edward Maile #healthyfoodenvironments #sustainablefood

We’re excited to announce that our latest research paper, which recommends nutrition competencies for US medical students and doctors, has been published in JAMA Network Open and is available here: https://lnkd.in/gceHFWex   The study was conducted in partnership with the The Teaching Kitchen Collaborative and Harvard University. Sprink designed and delivered the research methodology under the leadership of Dr. Edward Maile Associate Director. A modified-Delphi process was used to reach expert consensus on 36 competencies which will help American doctors to be more effective at supporting patients to make healthy food choices.   Dr Maile said, “It was a privilege to work on this vital project. Empowering doctors to provide effective support to patients to make healthy food choices is essential if we are to address the crisis of obesity and diet-driven chronic disease. This paper marks a meaningful step forward on this journey.”   To find out more about Sprink’s expertise in research and education, or to discuss how we could support your organisation with any other aspect of food and health, please email Dr Ed Maile (e.maile@sprink.co.uk). Lexi C. Matt Salt Emily Broad Leib Trevor Findley Jennifer Massa Kofi Essel, MD, MPH, FAAP Beth Frates, MD FACLM DipABLM Aviad Haramati Linda Shiue, MD, Chef, DipABLM Jennifer Trilk, PhD, FACSM, DipACLM David Eisenberg

We’re excited to announce that our latest research paper, which recommends nutrition competencies for US medical students and doctors, has been published in JAMA Network Open and is available here: https://lnkd.in/gceHFWex   The study was conducted in partnership with the The Teaching Kitchen Collaborative and Harvard University. Sprink designed and delivered the research methodology under the leadership of Dr. Edward Maile Associate Director. A modified-Delphi process was used to reach expert consensus on 36 competencies which will help American doctors to be more effective at supporting patients to make healthy food choices.   Dr Maile said, “It was a privilege to work on this vital project. Empowering doctors to provide effective support to patients to make healthy food choices is essential if we are to address the crisis of obesity and diet-driven chronic disease. This paper marks a meaningful step forward on this journey.”   To find out more about Sprink’s expertise in research and education, or to discuss how we could support your organisation with any other aspect of food and health, please email Dr Ed Maile (e.maile@sprink.co.uk). Lexi C. Matt Salt Emily Broad Leib Trevor Findley Jennifer Massa Kofi Essel, MD, MPH, FAAP Beth Frates, MD FACLM DipABLM Aviad Haramati Linda Shiue, MD, Chef, DipABLM Jennifer Trilk, PhD, FACSM, DipACLM David Eisenberg

There's only two weeks to go until the start of our Healthy Food Environments Online Training Programme, which begins on 7th October 2024. If you're interested in joining us, there's still time to sign up!   Here's a short overview of what you can expect from the programme:  - A flexible, part-time, 12-week online programme. - Delivers the theoretical and practical knowledge to implement a Healthy Food Environment in your health care setting, e.g. hospital. - A mix of video lectures and interviews, interactive case studies, and group work.  - Delivered by a faculty of experts from leading institutions such as Oxford University, Imperial College London and NHS England.  - Excellent participant experience – 100% of surveyed participants recommend the Programme to others. - From £449 to £699 per person, depending on your concession status and the number of places.   You can find out more about the course content, see feedback from previous participants, and register for the programme here: https://lnkd.in/gbW5hcV8 If you have any questions or need help booking, please contact Dr Ed Maile, Associate Director at Sprink: e.maile@sprink.co.uk Philip Shelley FIH, Richard Pinder Emma Garnett Sebastien Baugh, Inbar Linenberg, Elisa Pineda, Dr Belinda Stuart-Moonlight, Thomas Kelley, Edward Maile #healthyfoodenvironments #sustainablefood

We have a message for you from Sprink! 🙌 "We’re excited to share details of the next round of Sprink’s Healthy Food Environments Online Training Programme, starting 7th October 2024. This vital programme aims to address the huge challenge of unhealthy food environments in our healthcare organisations (e.g., hospitals), and the BSLM’s audience are entitled to an exclusive discount! Here’s a quick overview: A part-time, 12-week, online programme, delivering the theoretical and practical knowledge to implement a Healthy Food Environment in your health care setting, e.g. hospital. A mix of video lectures and interviews, interactive case studies, and group work. Delivered by an expert faculty from world-leading institutions such as Oxford University, Imperial College London and NHS England. Suitable for anyone with an interest in improving the food environment in their organisation, e.g. clinicians, catering staff, managers, etc. No prior knowledge required. To claim your £300 discount (reducing the price from £699 to £399), enter the code ‘bslm-discount’ at checkout." 💬 You have a few weeks to grab this amazing opportunity! 📣 Find out more about the training programme and register here: https://lnkd.in/gbW5hcV8 Please contact Dr Ed Maile (e.maile@sprink.co.uk) with any questions! #orgmember #bslm24 #alignedgoals #training #foodtraining #foodenvironmenttraining #BSLM #LifestyleMedicine

In this video preview of the Healthy Food Environments Online Training Programme, Dr. Richard Pinder, a Clinical Senior Lecturer at Imperial College London, issues a call to action about Healthy Food Environments: “Why do we tolerate fast food and unhealthy snacks across our health infrastructure if it’s at odds with what we’re trying to accomplish in the long term?" The programme starts on 7th October. Find out more and register here: https://lnkd.in/gbW5hcV8 Philip Shelley FIH, Emma Garnett Sebastien Baugh, Inbar Linenberg, Elisa Pineda, Dr Belinda Stuart-Moonlight, Thomas Kelley, Edward Maile #healthyfoodenvironments #sustainablefood

Only one week left to register for the Enhanced Person-Centred Value-Based Health Care (PCVBHC) Training Programme, starting on 16th September. This enhanced programme now includes new pre-recorded lectures, expanded reading materials, and an exclusive podcast series, offering fresh insights and deeper learning opportunities. It’s designed for clinicians, policymakers, patient advocates, and industry professionals eager to enhance care delivery. PCVBHC focuses on personalised, high-value, and cost-effective care, tailored to individual patient needs and preferences. For further details on programme objectives, speakers, curriculum, alumni testimonials, and the organisations we have trained, please visit our website: https://lnkd.in/eU-jNphf

The next round of the Healthy Food Environments Online Training Programme begins on 7th October 2024, and registration is now open. In this video Dr Emma Garnett from University of Oxford describes the types of ingredients which health care organisations can use to make their food more environmentally sustainable. Approximately 30% of global greenhouse gas emissions come from the food system, so it’s vital that health care systems reduce emissions from food if we are to address the climate emergency. Find out more about the training programme and register here: https://lnkd.in/gbW5hcV8 https://lnkd.in/ekJgcfr3 Philip Shelley FIH, Richard Pinder, Sebastien Baugh, Inbar Linenberg, Elisa Pineda, Dr Belinda Stuart-Moonlight, Thomas Kelley, Edward Maile #healthyfoodenvironments #sustainablefood