On September 25, Stony Brook Southampton held its Food as Medicine Symposium, bringing together community members and health professionals to discuss the role of nutrition in health and well-being. Among the attendees was 82-year-old Ann Coppola from Hampton Bays, who emphasized her desire for knowledge over prescriptions, stating, "I don’t need a prescription; I just need knowledge."
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The event took place in Chancellors Hall and featured discussions on the interconnectedness of nutrition, movement, sleep, stress, culture, social connections, and long-term health. It was organized by The FoodLab at Stony Brook Southampton, which, under the direction of Judiann Carmack-Fayyaz, is expanding its focus on nutrition education alongside its initiatives to support local food production.
Carmack-Fayyaz highlighted the mission to empower individuals to take control of their health through dietary choices and lifestyle practices, saying, "One of our main missions is also to explore the power of plants and food as medicine."
Dr. Raja Jaber, director of lifestyle and integrative medicine at Stony Brook Medicine, shared personal anecdotes to illustrate the connection between food, community, and health. Reflecting on her memories from Lebanon, she noted the importance of social interaction and communal eating as part of a healthy lifestyle. Dr. Jaber emphasized the benefits of lifestyle medicine, which encourages daily behaviors—such as diet and physical activity—that significantly influence health.
Krista Zvoch, nutrition director for StoryPoint Group, addressed the shift in focus from merely extending lifespan to enhancing "health span"—the time individuals can remain healthy and independent. She reported that 74% of senior living residents expressed a desire for healthier menu options and discussed how StoryPoint has developed a food-as-medicine approach that honors residents' independence while promoting better nutrition.
Sohl Lee, an associate professor at Stony Brook University, contributed a cultural perspective by examining the dietary practice of consuming miyeok-guk, a Korean seaweed soup associated with postpartum recovery. She shared how the preparation of traditional foods fosters connections to her heritage and promotes holistic health.
The symposium concluded with a cooking demonstration by Paula Montagna, director of clinical nutrition at Stony Brook Southampton Hospital. She provided practical advice on creating balanced meals using whole foods, advocating for a flexible approach to meal preparation that accommodates individual preferences.
Attendee Magdalena Schneiderman, a plant-based diet advocate and founder of Skinhampton, found the symposium aligned with her own practices and expressed her eagerness to learn more about food as medicine.
Coppola, who regularly attends various programs at Stony Brook Southampton, appreciated the stimulating environment and connections made at the event. "I’m still happy and enjoying life," she stated.