The RD: the link to consumers` culinary skills

NUTRI-BITES®
Webinar Series
Culinary Competency to
Enhance Dietetic Practice
March 13, 2014
Presenter:
Catharine Powers, MS, RDN, LD
Partner/Culinary Nutrition Associates
Moderator:
James M. Rippe, MD – Leading cardiologist, Founder and Director,
Rippe Lifestyle Institute
Approved for 1 CPE (Level 2) by the Commission on Dietetic Registration, credentialing agency for the
Academy of Nutrition and Dietetics.
Webinar logistics

CEUs – a link to obtain your personalized Continuing
Education Credit certificate will be emailed within 2 days.

A recording of today’s webinar, slides, and summary PowerPoint
will be available to download as a PDF within 2 days at:
www.ConAgraFoodsScienceInstitute.com

The presenter will answer questions at the end of this webinar.
Please submit questions by using the ‘Chat’ dialogue box on
your computer screen.
ConAgra Foods Science Institute

With a mission of:
Promoting dietary and related
choices affecting wellness
by linking
evidence-based understanding
with practice
Today’s Faculty
Catharine Powers, MS, RDN, LD
Partner/Culinary Nutrition Associates


Moderator:
James M. Rippe, MD – Leading cardiologist,
Founder and Director, Rippe Lifestyle Institute
NUTRI-BITES®
Learning Objectives
Webinar Series

Identify various ways to use food and cooking to enhance
the nutrition message

Identify the culinary skills necessary for food and
nutrition professionals

Assist patients, clients, or guests in making healthful,
delicious, and food modifications

Be inspired to prepare and teach others the benefits of
food that is both healthful and delicious
C ULINARY C OMPETENCY TO
E NHANCE D IETETIC P RACTICE
Catharine Powers, MS, RDN, LD
March 13, 2014
S URVEY
The following statement best describes my
cooking skill:
1.
I store sweaters in the oven.
2.
My meals are “cook by number”.
3.
My family doesn’t starve.
4.
I am always invited to potlucks.
5.
I am ready for Iron Chef.
C OOKING IS I MPORTANT
“Americans are by no means
hungry, but they are starving for
more knowledge concerning two
things: nutrition and cooking”
Source: Condrasky MD, Hegler M. How culinary nutrition can save
the health of a nation. Journal of Extension. 2010;48(2):1-6
C OOKING IS I MPORTANT
“Culinary skills education can be
most effective when the learning
starts with youths and spreads
throughout the social network”
Source: Nelson SA, Corbin MA, Nickols-Richardson SM. A call for
culinary skills education in childhood obesity-prevention
interventions: current status and peer influences. Journal of the
Academy of Nutrition and Dietetics. 2013;113(8):1031-1036.
L ET FOOD BE THY MEDICINE AND
MEDICINE BE THY FOOD .
H IPPOCRATES
YOU ARE ….
THE F OOD AND N UTRITION E XPERT
Source: New York Times, April 4, 2007
C ONSUMERS E XPECT M ORE
Taste (89%)
Price (71%)
Nutritional value or
healthfulness (64%)
Convenience (56%)
Sustainability (36%)
International Food Information Council (IFIC) Foundation 2013 Food &
Health Survey. www.foodinsight.org
TASTE R ULES !
International Food Information Council (IFIC) Foundation 2013 Food &
Health Survey. www.foodinsight.org
N ATIONAL R ESTAURANT A SSOCIATION
W HAT ’ S H OT IN 2014
1. Locally sourced meats and seafood
2. Locally grown produce
3. Healthful kids' meals
4. Environmental sustainability
5. Children's
nutrition as a culinary theme
6. New cuts of meat
7. Hyper-local sourcing
8. Gluten-free cuisine
9. Sustainable seafood
10.Whole grain items in kids' meals
Source: http://www.restaurant.org/News-Research/Research/What-s-Hot
U SING
FOOD TO ENHANCE THE
NUTRITION MESSAGE
U SING
FOOD TO ENHANCE THE NUTRITION MESSAGE
L ONG - TERM
CARE
Becky Dorner, RDN, LD, FAND
President
Becky Dorner & Associates, Inc.
U SING
FOOD TO ENHANCE THE NUTRITION MESSAGE
S CHOOLS
Donna Martin, EdS, RDN, LD, SNS
Director School Nutrition Program
Burke County Board of Education
U SING
FOOD TO ENHANCE THE NUTRITION MESSAGE
A CUTE C ARE
Mary Kimbrough, RD, LD
Partner, Culinary Nutrition Associates
Formerly with Formerly with
University of Texas Southwestern
Medical Center, Dallas, TX
U SING
FOOD TO ENHANCE THE NUTRITION MESSAGE
W EIGHT L OSS
Marilyn Majchrzak, MS, RD
Corporate Food Development Director
Canyon Ranch
U SING
FOOD TO ENHANCE THE NUTRITION MESSAGE
S UPERMARKETS
Jane Andrews MS, RD
Corporate Nutritionist
Wegmans Food Markets
B RINGING C OOKING B ACK : F OOD AND
C ULINARY E XPERTISE AS A K EY TO
D IETITIANS ’ F UTURE S UCCESS
Ellie Krieger, MS, RDN
2013 Lenna Frances
Cooper Memorial
Lecture
Source: Krieger, E. 2013 Lenna Frances Cooper Memorial Lecture Bringing cooking back: food and
culinary expertise as a key to dietitians’ future success. Journal of the Academy of Nutrition and
Dietetics. 2014; 114(2) 313-319.
T HE G ROWING I MPORTANCE OF
F OOD AND C ULINARY K NOWLEDGE
AND S KILLS IN D IETETICS P RACTICE
“Food, culinary, and management skills
transcend most areas of practice. Registered
dietitians, whether in a clinical or community
setting, where they are responsible for
consultation, changing behavior, or
improving a family’s diet and lifestyle,
routinely translate nutrition science into
food choices for specific audiences.”
Source: Canter DD, Moorachian ME; Boyce J. The growing importance of food and culinary knowledge and
skills in dietetics practice. Topics in Clinical Nutrition. 22(4):313-322, October/December 2007.
C ONCLUSION :
“Food is an important part of
a balanced diet.”
Fran Leibowitz
C ULINARY S KILLS FOR F OOD &
N UTRITION P ROFESSIONALS
FCP Core Food and Culinary Competencies:
Sensory perception and
evaluation
Basic cooking skills
Cooking techniques
Menu and meal planning
Ingredient selection
Communicating about food
Food retailing
Food safety
Sustainable agriculture
Food trends
Recipe development and
modification
Revised November 2007
B ASIC C ULINARY S KILLS AND K NOWLEDGE

Organization

Selecting ingredients

Pre-preparation (knife skills,
measuring)

Cooking techniques

Flavor development and balance

Portion control
O RGANIZATION ( MISE EN PLACE )
S ELECTING I NGREDIENTS
P RE - PREPARATION
C OOKING T ECHNIQUES
F LAVOR D EVELOPMENT AND B ALANCE
P ORTION C ONTROL
D EVELOPING C ULINARY S KILLS
I SN ’ T ALWAYS EASY !
S KILL INVENTORY
E QUIPMENT I NVENTORY
 Knives:
 Chef’s knife
 Paring knife
 Bread knife
 Knife sharpener
 Skillet
or sauté pan
 Sheet pan or tray
 Food thermometer
I NGREDIENTS I NVENTORY
Seasonings
Grocery
Canned
Frozen
Fresh
C USTOMIZE
I NSTEAD
OF
YOUR MESSAGE
“ USE
Use:
 Chiffonade of basil with
fresh tomatoes
 Fresh cilantro with bean
and corn salad
 Cardamom with grilled
pineapple
 Cinnamon with oatmeal
HERBS AND SPICES
INSTEAD OF SALT ”
C USTOMIZE
I NSTEAD
OF
“ USE
Use:

Cook a double batch of grain
(quinoa, farro, or barley). Serve
the first hot as a side dish and
the second as a cold salad.

Oatmeal, in any form, is a whole
grain. Look for creative ways to
use it in baking and cooking.

Try chicken and brown rice soup
instead of chicken noodle.
YOUR MESSAGE
MORE WHOLE GRAIN ”
C USTOMIZE
YOUR MESSAGE
I NSTEAD OF “ CHOOSE OLIVE OIL ”
Use:
A white bean and rosemary
spread on breads
Roasted vegetable puree in
salad dressing to reduce oil
(Ratio: 2 part puree:1 part
oil:1 part acid)
Avocado puree in salad
dressings and dips (green
goddess salad dressing)
N EXT S TEPS :
I NCREASING YOUR CULINARY SKILLS
N EXT S TEPS :
C ONTINUING EDUCATION





Community colleges and local
cooking programs
Food & Nutrition Conference and
Exposition demonstrations
Food & Culinary Professionals DPG
symposium
Grocery store demonstrations
Culinary tourism
N EXT S TEPS :
C ONTINUING EDUCATION
Coming Soon!
Academy of Nutrition and Dietetics
Online Certificate of Training in Culinary Nutrition
Planned with the Food & Culinary Professionals Dietetic
Practice Group
http://www.eatright.org/cpd/online/
N EXT S TEPS :
I NFORMAL
LEARNING
 Practice and practice
 Watch others prepare food
 Television cooking programs
 Web cooking videos
 Experiment while eating out
 Cooking with friends
N EXT S TEPS :
J UST C OOK !

Find new recipes on the internet,
newspapers, magazines and
cookbooks.

Shop in cooking stores and learn
about the different equipment and
uses.

Try new techniques when cooking:
sous vide, braise, poach, julienne
and hot smoking.

Try new ingredients: farmers
markets, community supported
agriculture (CSA), trendy
ingredients.
N EXT S TEPS :
C ULINARY C ERTIFICATION

Culinary nutrition degree or culinary
education

Certification through:

American Culinary Federation

International Association of Culinary Professionals
R ESOURCES :
P ROFESSIONAL A SSOCIATIONS

Food & Culinary Professionals Dietetic
Practice Group. www.foodculinaryprofs.org

International Association of Culinary
Professionals (IACP). www.iacp.com

Slow Food USA. www.slowfoodusa.org

American Culinary Federation.
www.acfchefs.org
R ESOURCES :
P UBLICATIONS
Trade Publications:
Consumer:
 Chef Magazine
 Cooking Light
 Food and Nutrition
Magazine
 Food Arts
 Food Management
 Foodservice Director
 Plate
 Cooks Illustrated
 Eating Well
 Everyday with Rachel
Ray
 Food & Wine
 Relish
 Saveur
R ESOURCES :
B OOKS

Bittman M. How to Cook Everything. New Jersey: John Wiley & Sons, 2008.

Child J. The Way to Cook. New York: Alfred Knopf. 1989.

Corriher S. Cookwise: The Secrets of Cooking Revealed. New York:
Morrow/Avon. 1997.

The Culinary Institute of America. In the Hands of a Chef: The Professional
Chef’s Guide to Essential Kitchen Tools. New Jersey: John Wiley & Sons. 2008.

Dornenberg A and Page K. The Flavor Bible. New York: Little, Brown and
Company, 2008.

Schmidt A. The Chef’s Book of Formulas, Yields and Sizes, 3rd edition. New
Jersey: John Wiley & Sons, 2003.

Ruhlman M. Ratios: The Simple Codes Behind the Craft of Everyday Cooking.
New York: Scribner, 2010.

DeWan J, Prep School: How to Improve Your Kitchen Skills and Cooking
Techniques. Agate Publishing , 2013.
R ESOURCES :
O N L INE

Academy of Nutrition and Dietetics, Certificate of
Training in Culinary Nutrition, TBA. www.eatright.org

National Food Service Management Institute, Culinary
Techniques for Healthy School Meals. www.nfsmi.org
R ESOURCES :
INTERNET

Healthy Aperture, healthyaperture.com

Nutrition Blog Network,
www.nutritionblognetwork.com

Everyday Food
everydayfoodblog.marthastewart.com

Mark Bittman, markbittman.com

Food manufacturers’ websites

Commodity board websites
B ECOME THE F OOD AND
N UTRITION E XPERT !
T HANK Y OU
[email protected]
Questions?
Culinary Competency to Enhance
Dietetic Practice
NUTRI-BITES®
Webinar Series
Based on this webinar, learners should be able to:

Identify various ways to use food and cooking to enhance the
nutrition message

Identify the culinary skills necessary for food and nutrition
professionals

Assist patients, clients, or guests in making healthful, delicious,
and food modifications

Be inspired to prepare and teach others the benefits of food
that is both healthful and delicious
Celebrating National Nutrition Month
From ConAgra Foods
Drawing for 2 complimentary copies
Essentials of Nutrition for Chefs, 2nd Edition
Catharine Powers, MS, RDN, LD
Mary Abbott Hess, LHD, MS, RD, LDN, FADA
Complete the survey
at end of today’s webinar
to enter the book drawing
ConAgra Foods Science Institute
Nutri-Bites® Webinar details
A link to obtain your Continuing Education Credit certificate
will be emailed within 2 days



Today’s webinar will be available to download within 2 days at:
www.ConAgraFoodsScienceInstitute.com
For CPE information: [email protected]
Recent CEU webinars archived at the ConAgra Foods Science Institute include:
 Nutrition and Oral Health: What Dietitians Should Know
 Lifestyle Approaches to the Prevention and Treatment of Diabetes
 Food Safety at Home, Work, and Play
 Communicating Nutrition Information to Influence Consumer Behavior
 Behavioral and Dietary Strategies for Weight Management
Next
ConAgra Foods Science Institute Nutri-Bites® Webinar
Sports Nutrition: The Power to Influence
Exercise Performance
Kristine Clark, PhD, RD, FACSM
Director, Sports Nutrition
Assistant Professor
Penn State University
Date: May 21, 2014
2-3 pm EDT/1-2 pm CDT
www.ConAgraFoodsScienceInstitute.com
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Thank you!
Celebrate National Nutrition Month!
Thank you
Registered Dietitian
Nutritionists and
Dietetic Technicians,
Registered for all
you do!