How Cooking Techniques Affect the Nutritional Qualities of Food

Suggested CDR Learning Codes: 2020, 2090, 8000, 8060
Suggested CDR Performance Indicators: 8.1.3, 8.4.3
CPE Level 1
CDR Activity Type 740

This continuing education course reviews the various common cooking techniques used to prepare meat and poultry, fish and shellfish, and fruits and vegetables and analyzes their nutritional implications.


Learning Objectives

After completing this continuing education course, nutrition professionals will be better able to:

  1. Identify the principal cooking methods, both moist and dry, that are used to prepare food, and the differences between each application.
  2. Highlight at least two actions related to the storage, processing, or preparation phase of cooking (prior to the application of heat) that can have a positive or negative effect on the finished nutritional composition of a food.
  3. Distinguish at least three cooking methods, which may diminish or enhance the nutritional value of a food item related to specific food categories and nutrients.
  4. Evaluate the impact of time and temperature on the nutritional quality of food.


Course summary
Available credit: 
  • 2.00 CDR
Course opens: 
Course expires: 
CE Club cost:

Kristy Del Coro, MS, RDN, CDN, and Allison Aaron, MS, RDN, CDN are both culinary nutritionists at SPE Certified in New York City. SPE Certified is a culinary nutrition consultancy that helps food service operators make responsible choices that positively impact human and environmental health.

The authors have no relevant disclosures to report regarding this program. They have certified that no conflict of interest exists for this program. View our disclosure policy.

Available Credit

  • 2.00 CDR


CE Club cost:
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