Recorded Webinar: Changing the Conversation: Culinary Techniques to Meet the Needs of a Client's Diagnosis Without Sacrificing Flavor for Digestive Disorders
Suggested CDR Learning Codes: 5220, 6010, 8060, 8100
Suggested CDR Performance Indicators: 8.1.5, 8.3.6, 8.4.1, 8.4.5
CPE Level 2
This webinar took place on Tuesday, June 18, 2019, from 2-3 pm ET and was sponsored by Egg Nutrition Center. This recorded version is approved for one hour of continuing education credit. RDs should list CDR code 175 for this activity type.
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.
In Part 2 of this 4-part webinar series, Chefs Abbie Gellman, MS, RD, CDN and Julie Harrington, RD, reviewed how to work with your clients who have digestive disorders so they can enjoy food while managing their diagnoses. The presenters used evidence-based science but translate it through food and behavior change techniques specifically geared toward the client with digestive disorders. Learn how to evaluate clients' cooking skills and confidence in the kitchen, and set realistic food-focused behavior change goals.
This webinar is the 2nd of a four-part webinar series, featuring a new diagnosis that is discussed in Q1, Q2, Q3, & Q4. You can listen to the recorded version of Part 1, Changing the Conversation: Culinary Techniques to Meet the Needs of a Client's Diagnosis Without Sacrificing Flavor for Diabetes & Heart Disease, here.
By registering for this free continuing education course, you are granting permission to Today's Dietitian to share your demographic information and e-mail with the course sponsor for potential marketing purposes.
After completing this continuing education course, nutrition professionals should be able to:
- Make evidence-based nutrition education relatable to clients through "food talk."
- Discuss the impact culinary nutrition programs can have on behavior mediators such as stress, knowledge, confidence, and goal setting.
- Identify a variety of culinary nutrition needs and tips related to some of the most frequently diagnosed diseases, including diabetes, autoimmune diseases, digestive disorders and heart disease, and how to help clients integrate them into their diets.
- Learn how to evaluate clients' cooking skills in order to work on setting appropriate goals.
Abbie Gellman, MS, RD, CDN, is a Chef and Registered Dietitian and owner of Culinary Nutrition Cuisine, a culinary nutrition consulting company. Abbie works with a wide variety of clients as a spokesperson, recipe and product developer, teacher/educator, and private chef. Follow her on Instagram and Twitter @CNC_Abbie and check out her weekly nutrition videos on YouTube and Facebook @CulinaryNutritionCuisine.
Chef Julie Harrington, RD, is a professionally trained chef and RD specializing in culinary nutrition. You can always find Julie in the kitchen developing new recipes and translating evidence-based science through food. Follow her on Instagram, Twitter, and Facebook @ChefJulie_RD.
This complimentary 1-credit continuing education webinar is brought to you with support from Egg Nutrition Center. Please note that Egg Nutrition Center provided financial support only and did not have input into the information provided in this course. The presenters have the following relevant disclosures to report: they have received honoraria and other material support from Egg Nutrition Center, National Dairy Council, and National Cattlemen's Beef Association. They have certified that no conflict of interest exists for this program. View our disclosure policy.
- 1.00 CDR