Culinary Competency to Enhance Dietetic Practice
March 13, 2014
Presenter:
Catharine Powers, MS, RDN, LDPartner/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.
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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, LDPartner/Culinary Nutrition Associates
Moderator:James M. Rippe, MD – Leading cardiologist,
Founder and Director, Rippe Lifestyle Institute
Learning Objectives
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
NUTRI-BITES®
Webinar Series
Catharine Powers, MS, RDN, LDMarch 13, 2014
CULINARY COMPETENCY TOENHANCE DIETETIC PRACTICE
SURVEY
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.
COOKING IS IMPORTANT
“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
COOKING IS IMPORTANT
“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.
LET FOOD BE THY MEDICINE ANDMEDICINE BE THY FOOD.
HIPPOCRATES
YOU ARE….THE FOOD AND NUTRITION EXPERT
Source: New York Times, April 4, 2007
CONSUMERS EXPECT MORE
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 RULES!
International Food Information Council (IFIC) Foundation 2013 Food & Health Survey. www.foodinsight.org
NATIONAL RESTAURANT ASSOCIATIONWHAT’S HOT IN 2014
1. Locally sourced meats and seafood2. Locally grown produce3. Healthful kids' meals4. Environmental sustainability5. Children's nutrition as a culinary theme6. New cuts of meat7. Hyper-local sourcing8. Gluten-free cuisine9. Sustainable seafood10.Whole grain items in kids' meals
Source: http://www.restaurant.org/News-Research/Research/What-s-Hot
USING FOOD TO ENHANCE THENUTRITION MESSAGE
USING FOOD TO ENHANCE THE NUTRITION MESSAGE
LONG-TERM CARE
Becky Dorner, RDN, LD, FANDPresidentBecky Dorner & Associates, Inc.
USING FOOD TO ENHANCE THE NUTRITION MESSAGE
SCHOOLS
Donna Martin, EdS, RDN, LD, SNSDirector School Nutrition ProgramBurke County Board of Education
USING FOOD TO ENHANCE THE NUTRITION MESSAGE
ACUTE CARE
Mary Kimbrough, RD, LD
Partner, Culinary Nutrition Associates
Formerly with Formerly with University of Texas Southwestern Medical Center, Dallas, TX
USING FOOD TO ENHANCE THE NUTRITION MESSAGE
WEIGHT LOSS
Marilyn Majchrzak, MS, RDCorporate Food Development DirectorCanyon Ranch
USING FOOD TO ENHANCE THE NUTRITION MESSAGE
SUPERMARKETS
Jane Andrews MS, RDCorporate NutritionistWegmans Food Markets
BRINGING COOKING BACK: FOOD ANDCULINARY EXPERTISE AS A KEY TO
DIETITIANS’ FUTURE SUCCESS
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.
THE GROWING IMPORTANCE OFFOOD AND CULINARY KNOWLEDGE
AND SKILLS IN DIETETICS PRACTICE
“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.
CONCLUSION:
“Food is an important part of a balanced diet.”
Fran Leibowitz
CULINARY SKILLS FOR FOOD & NUTRITION PROFESSIONALS
Sensory perception and evaluation
Basic cooking skills
Cooking techniques
Menu and meal planning
Ingredient selection
Recipe development and modification
Communicating about food
Food retailing
Food safety
Sustainable agriculture
Food trends
FCP Core Food and Culinary Competencies:
Revised November 2007
BASIC CULINARY SKILLS AND KNOWLEDGE
Organization
Selecting ingredients
Pre-preparation (knife skills, measuring)
Cooking techniques
Flavor development and balance
Portion control
ORGANIZATION (MISE EN PLACE)
SELECTING INGREDIENTS
PRE-PREPARATION
COOKING TECHNIQUES
FLAVOR DEVELOPMENT AND BALANCE
PORTION CONTROL
DEVELOPING CULINARY SKILLS
ISN’T ALWAYS EASY!
SKILL INVENTORY
EQUIPMENT INVENTORY
Knives:
Chef’s knife
Paring knife
Bread knife
Knife sharpener
Skillet or sauté pan
Sheet pan or tray
Food thermometer
INGREDIENTS INVENTORY
Seasonings
Grocery
Canned
Frozen
Fresh
CUSTOMIZE YOUR MESSAGEINSTEAD OF “USE HERBS AND SPICES
INSTEAD OF SALT”
Use:
Chiffonade of basil with fresh tomatoes
Fresh cilantro with bean and corn salad
Cardamom with grilled pineapple
Cinnamon with oatmeal
CUSTOMIZE YOUR MESSAGEINSTEAD OF “USE MORE WHOLE GRAIN”
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.
CUSTOMIZE YOUR MESSAGEINSTEAD 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)
NEXT STEPS:INCREASING YOUR CULINARY SKILLS
NEXT STEPS:CONTINUING EDUCATION
Community colleges and local cooking programs
Food & Nutrition Conference and Exposition demonstrations
Food & Culinary Professionals DPG symposium
Grocery store demonstrations Culinary tourism
NEXT STEPS:CONTINUING 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/
NEXT STEPS:
INFORMAL LEARNING
Practice and practice
Watch others prepare food
Television cooking programs
Web cooking videos
Experiment while eating out
Cooking with friends
NEXT STEPS:
JUST COOK! 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.
NEXT STEPS:CULINARY CERTIFICATION
Culinary nutrition degree or culinary education
Certification through: American Culinary Federation
International Association of Culinary Professionals
RESOURCES: PROFESSIONAL ASSOCIATIONS
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
RESOURCES: PUBLICATIONS
Trade Publications:
Chef Magazine
Food and Nutrition Magazine
Food Arts
Food Management
Foodservice Director
Plate
Consumer:
Cooking Light
Cooks Illustrated
Eating Well
Everyday with Rachel Ray
Food & Wine
Relish
Saveur
RESOURCES: BOOKS
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.
RESOURCES: ON LINE
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
RESOURCES: 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
BECOME THE FOOD ANDNUTRITION EXPERT!
Questions?
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
NUTRI-BITES®
Webinar SeriesCulinary Competency to Enhance Dietetic Practice
Celebrating National Nutrition MonthFrom ConAgra FoodsDrawing for 2 complimentary copies
Essentials of Nutrition for Chefs, 2nd Edition
Catharine Powers, MS, RDN, LDMary 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
Sports Nutrition: The Power to Influence Exercise Performance
Kristine Clark, PhD, RD, FACSMDirector, Sports Nutrition
Assistant ProfessorPenn State University
Date: May 21, 20142-3 pm EDT/1-2 pm CDT
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