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The Physicians Committee

Bring Food for Life Nutrition and Cooking Classes to Your Community

The Cancer Project's Food for Life Nutrition and Cooking ClassTeach PCRM’s Food for Life curricula in your town. Health care professionals, chefs, and nutrition instructors can now apply for a training session in Washington, D.C., from Nov. 2 to 4.

“Translating Nutrition Research into Community Education: A Workshop for Implementing Diet-Related Chronic Disease Curriculums” attendees will:

  • Participate in small group sessions where nutrition experts will explain the power of plant-based nutrition interventions for cancer and diabetes prevention and treatment
  • Observe and present cooking demonstrations
  • Discuss and practice program and message marketing and media skills
  • Become certified to teach PCRM’s Food for Life curricula for cancer, diabetes, and children

This program has been approved by the Commission on Dietetic Registration for 20.0 Continuing Professional Education Units (CPEU). The VNA-CEA approval number is 11-09-05S for 20.0 contact hours of Continuing Nursing Education (CNE).


This continuing nursing education activity was approved by the Virginia Nurses Association, an accredited approver by the American Nurses Credentialing Center's Commission on Accreditation.

Workshop faculty include:

Neal Barnard, M.D.

Neal Barnard, M.D., PCRM president and founder

Susan Levn, M.S., R.D.

Susan Levin, M.S., R.D., PCRM director of nutrition education

Caroline Trapp

Caroline Trapp, M.S.N., A.P.R.N., B.C.-ADM, C.D.E., PCRM director of diabetes education and care

Jennifer Reily, R.D., PCRM dietitian

Jennifer Reilly, R.D., PCRM dietitian

Joseph Gonzales, R.D., PCRM dietitian

Joseph Gonzales, R.D., PCRM dietitian


Past program graduates have created meaningful and rewarding entrepreneurial opportunities for themselves and provided their workplace or community with unique educational programs.

Since 2001, the Food for Life nutrition and cooking classes have combined community-based nutrition education with live cooking demonstrations to translate complex scientific health and nutrition research into practical health information and easy meals. The classes have helped cancer survivors, people living with diabetes, and children unlock the power of plant-based nutrition for optimal health.

For more information and to apply, visit


PCRM Online,
September 2011

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