Recorded Webinar: Changing the Conversation: Culinary Techniques to Meet the Needs of a Client's Diagnosis Without Sacrificing Flavor for Cancer and Renal Disease
Suggested CDR Learning Needs Codes: 4010, 5150, 5340, 8015
Suggested CDR Performance Indicators: 8.1.4, 8.2.3, 8.3.6, 8.4.5
CPE Level 2
CDR Activity Type 175
This webinar took place on Thursday, December 12, 2019 from 2-3 p.m. EST.
Change the conversation when discussing dietary protocols 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 used at home to prepare flavorful food. Bridge the gap of nutrition education with what clients understand about food.
On Thursday, December 12, 2019, from 2–3 PM ET, in the final part of this four-part webinar series, Chefs Abbie Gellman, MS, RD, CDN, and Julie Harrington, RD, discuss how to talk about dietary changes for clients with cancer and renal disease. The presenters use evidence-based science and translate it through food and behavior change techniques. In part four, their focus is geared toward the constantly changing dietary needs of patients who have been touched by cancer or those with renal disease. Learn how to evaluate clients' cooking skills and confidence in the kitchen, and set realistic food-focused, behavior-change goals.
This webinar is the fourth and final part of a four-part webinar series, featuring a new diagnosis that is discussed in Q1, Q2, Q3, and Q4. Listen to the recorded versions:
- Part 1, Culinary Techniques to Meet the Needs of Diabetes and Heart Disease, here.
- Part 2, Culinary Techniques to Meet the Needs of Digestive Disorders, here.
- Part 3, Culinary Techniques to Meet the Needs of the Aging Population, 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 can have on behavior mediators such as stress, knowledge, confidence, and goal setting.
- Identify a variety of culinary nutrition needs and tips related to cancer and renal disease, and how to help clients integrate them into their diets.
- Learn how to evaluate a client's cooking skills in order to set appropriate dietary 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