Symposium Session: Food and Beverage Pairings: A Chef's Approach for Registered Dietitians

Suggested CDR Learning Codes: 8000, 8060, 8100, 8130; Level 1

Helping clients understand and enjoy foods and beverages can be a powerful tool in assisting them in making healthful nutrition choices. This exciting and unique session will help demystify the challenge of food and beverage pairings, from fast food to ethnic cuisines.  Topics covered include concepts such as a food’s volume and regionality, as well as scientific approaches to food pairing. These and other practical topics will provide RDs with a set of unique skills to implement with clients.  

Learning Objectives

After attending this session, nutrition professionals should be able to:

  1. Understand how to approach the art of food and beverage pairings. 
  2. Discuss some fundamentals of applying wine-food pairing principles across the culinary continuum.
  3. Share with clients new and useful guidelines for pairings, not only by specific food, but also by food type, time of day, characteristics, season and seasonings.
Course summary
Available credit: 
  • 1.50 CDR
Course opens: 
Course expires: 

Kyle Shadix, CRC, MS, RD, FAND

Culinary nutrition food scientist based in NY. Pursing PhD in Food Science at Rutgers University.

Available Credit

  • 1.50 CDR


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