Breakthrough T1D Virtual Education Series: All Things Food
June 16, 2020, MA
7:00 pm – 8:00 pm
Join us to learn tips and tricks for nutrition and carb counting during COVID-19, presented by Nancy Hanna, RN, BSN, CDE, Clinical Services Manager for the Insulet Corporation. Chef Kenny Schweizer of Avenue Kitchen and Bar, who has lived with T1D for 27 years, will also present a cooking demonstration of two low-carb recipes perfect for summer.
Join us to learn tips and tricks for nutrition and carb counting during COVID-19, presented by Nancy Hanna, RN, BSN, CDE, Clinical Services Manager for the Insulet Corporation. Chef Kenny Schweizer of Avenue Kitchen and Bar, who has lived with T1D for 27 years, will also present a cooking demonstration of two low-carb recipes perfect for summer. Questions for our presenters can be submitted in advance during the registration process and also live during the webinar.
Download the recipes so you can prepare these dishes in the comfort of your own home!
Beet and Spinach Salad Recipe
Spaghetti Squash Bowl Recipe
RSVP by Monday, June 15 at: https://jdrf-ne.org/VirtualEducationJune16
Nancy Hanna, RN, BSN, CDE is a Clinical Services Manager for the Insulet Corporation, makers of the Omnipod® Insulin Management System. Nancy’s main role at Insulet is to safely train patients how to use the Omnipod® and Omnipod DASH™ Insulin Management Systems, but her passion is to educate and work with patients and families on diabetes care and self-management. Her biggest professional accomplishment? – when patients are reengaged and energized by improvements in their own health (as she states, “They thank me, and I tell them it was all them!”). When not in a global pandemic, Nancy, her husband and two daughters love traveling the world. Since being in a global pandemic, she and her family have imaginary traveled to Italy, Egypt, and Asia without any jet lag and no flight delays!
Kenny Schweizer is co-owner and chef at Avenue Kitchen and Bar, a gastropub in Somerville, Massachusetts that opened in June 2019. Prior to this, he was the opening chef at both Ward 8 and Bodega Canal. Over the course of his 15 years in Boston, Kenny has also cooked at Ming Tsai’s restaurants, Blue Ginger and Blue Dragon, and for chef Daniel Bruce at the Boston Harbor Hotel. He also bartended for a time at Florentine Café. Diagnosed at age 13, Kenny has lived with type 1 diabetes for 27 years.