Update: We will be following COVID-19 protocol as per New York safety guidelines.
Change the conversation when discussing dietary protocol with clients. Instead of educating them on what they need to limit or "can't have" per diagnosis protocol, empower them with foods they CAN eat and healthy cooking techniques that can be utilized at home to prepare flavorful food. Bridge the gap of nutrition education with what clients understand about food.
Learn how to educate your clients with evidence-based science, but translated through food along with behavior change techniques. Learn how to evaluate clients' cooking skills and confidence in the kitchen to set realistic food-focused behavior change goals.
1. Make evidence-based nutrition education relatable to clients through "food talk".
2. Discuss the impact culinary nutrition programs can have on behavior mediators such as stress, knowledge, confidence and goal setting.
3. Identify a variety of culinary nutrition needs and tips related to some of the most frequently diagnoses diseases, including diabetes, autoimmune diseases, and heart disease, and how to help clients integrate them with culinary techniques.
4. Evaluate clients' cooking skills to work on goal setting accordingly.
These culinary nutrition workshops are held in-person at Yondu Culinary Studio in NYC.
Saturday, February 8th 9-4 pm9-
Saturday, November 7th
Saturday, November 14th 9-4 pm
Saturday, December 5th
Saturday, December 12th
Culinary workshop programs will be held at Yondu culinary studio in NYC.
254 Front St, New York, NY 10038
At workshops, all participants will enjoy complimentary breakfast and snacks, accompanied by a delicious lunch made during the workshop and will go home with a tote bag with aprons and goodies from our sponsors to enjoy yourself or share with your clients.
8:30-9:30 - Welcome breakfast
9:30-10:15 - Presentation
10:15-10:30 - Cooking demonstration
10:30-11:00 - Hands-on cooking
11:00-11:45 - Presentation
11:45-12:00 - Cooking demonstration
12:00-1:00 - Hands-on cooking
1:00-1:45 - Lunch + Presenation
1:45-2:00 - Sensory analysis activity
2:00-3:00 - Hands-on cooking
3:00-4:00 - Wrap up, Q&A
The workshop is approved for 7.5 CEUs by the Commission on Dietetic Registration. Pending - approval for other health professional educational credits.
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