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 various disease states.
4. Evaluate clients' cooking skills to work on goal setting accordingly.
The workshop is approved for 7.5 CEUs by the Commission on Dietetic Registration. Pending - approval for other health professional education credits.
As we are all still navigating COVID-19, we are going to wait until Fall 2021 to host our in-person workshops at Yondu Culinary Studio in NYC. However, virtual events will begin in March 2021! Learn more about dates and times for upcoming virtual events.
Culinary Nutrition Workshop Topics:
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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