CPE Units: 7
12.1.1 Promotes nutrition programs and resources to address issues of food security, nutritional health and overall health and wellness.
12.4.5 Provides nutrition information and education to the community.
13.2.3 Incorporates principles of food science and preparation in recipe development.
13.2.7 Modifies recipes and menus that accommodate diverse health, economic and cultural needs in order to achieve nutritional goals and requirements.
2.1.4 Uses a variety of media to deliver information.
8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.
8.4.2 Develops and/or modifies recipes, menus and meals using sensory perceptions and other food components.
8.4.3 Uses a variety of cooking techniques, food preparation and production and delivery systems.
1090 Media Skills
1100 Photography, Video and Graphic Production
7070 Entrepreneurship, Private Practice
8015 Cultural/Ethnic Food and Culinary Practices
8060 Culinary Skills and Techniques
Now in our 3rd year, the Culinary Nutrition Conference is a unique full-day event that brings together dietitians, chefs, and chef/RDs for an exciting jam-packed day with dynamic lectures and hands-on culinary demos. The conference’s mission is to educate dietitians and healthcare professionals on innovative ways to translate nutrition science into the kitchen and beyond!
8:30 – 9:15 AM Registration, Breakfast & Welcome
9:15 – 9:55 AM “You are the Future of Culinary Nutrition” – Sara Haas, RDN, LDN (Keynote Address)
9:55 – 10:55 AM “Beyond Frijoles and Rice: An Adventure into Healthy Latino Cooking” – Christy Wilson, RDN (Culinary Workshop)
10:55 – 11:05 AM BREAK
11:05 – 12:05 AM “Let’s Get Wild! Game Meat 101″ – Chef Ben Del Coro and Kristy Del Coro, MS, RDN (Culinary Workshop)
12:05 – 12:20 PM Snack Break & Networking
12:20 – 1:10 PM “Teaching Kitchens: Where, Why, and How to Start One” – Julie Andrews, MS, RDN, CD and Jackie Topol, MS, RDN, CSO, CDN, CLT (Lecture)
1:10 – 2:00 PM LUNCH
2:00 – 2:45 PM “Building Your Brand: Social Media and Food Blogging 101” – Sammi Haber Brondo, MS, RDN (Lecture)
2:45 – 3:05 PM Olive Oil Tasting Experience
3:05 – 4:05 PM “Gut Health in the Kitchen” – Chef/Dr. Robert Graham (Culinary Workshop)
4:05 – 4:15 PM BREAK
4:15 – 5:15 PM “The 5th Taste: Using Umami to Boost Flavor in Plant-based Recipes” – Chef Celine Beitchman and Chef Ann Ziata (Culinary Workshop)
5:15 – 5:30 PM Closing Remarks