Symposium Session: Learn, Cook, and Enjoy: Engaging Your Audience Through a Pop-Up Teaching Kitchen Experience
This is not a webinar or course for purchase- this is a module for credit claiming for our 2019 Spring Symposium attendees and cannot be purchased or taken by non-attendees. These sessions are exclusive to our symposium, however, the topics may be revisited in the future in the form of a webinar or self-study course.
Suggested CDR Learning Codes: 1130, 4010, 6030, 8060
Performance Indicators: 2.1.3, 9.4.2, 12.1.3, 12.4.2
The teaching kitchen is an engaging platform for our guests to explore food, culinary, and nutrition literacy that will positively impact food choices and experiences. Learn about how teaching kitchens are used for employee well-being initiatives and in a variety of hospital, business, and industry settings, such as Barilla, Google, and Cleveland Clinic, to promote culinary nutrition skills. Twelve lucky participants will actually join the Chef and RDs on stage as they demonstrate an actual Teaching Kitchen experience!
After attending this session, nutrition professionals should be able to:
- Learn about how teaching kitchen organizations promote healthy food choices through highlighting a professional overview of efficacy in promoting nutrition/culinary skills and associated research.
- Discuss the benefits of teaching kitchens, highlighting the results from successful examples of teaching kitchens targeted at promoting associate well-being and other community-based experiences.
- Demonstrate how chefs and dietitians collaborate and facilitate an educational experience through a pop-up teaching kitchen platform.
A registered dietitian and professionally trained chef, Anna Rosales, RD, has been working as part of the Research & Development team at Barilla America for the past nine years. Anna’s focus is to bring Barilla’s “good for you, good for the planet” way of doing business to life through nutrition. At Barilla, she helps instill the benefits of the Mediterranean diet through both employee and consumer education programs. Anna holds a master’s in International Food Law from Michigan State University, a bachelor’s in Nutrition & Food Studies from New York University, and an associate’s in Culinary Arts from the Illinois Institute of Art.
As the National Director of Wellness & Sustainability for Morrison Healthcare, Lisa Roberson, RDN, LD, is a registered dietitian with 20 years of expertise in nutrition leadership and has an emphasis in corporate wellness and sustainability. Lisa uses healthy choice architecture and tasty yet healthy, sustainable food to transform food environments in hospitals. She has 15 years of clinical experience in specialty care ranging from pediatric gastroenterology to metabolic disorders, adult nutrition support, and cardiac rehabilitation. For the last decade, Lisa has specialized in corporate wellness and sustainability. As the current Chair of the Council on Future Practice in the Academy of Nutrition and Dietetics, she strives to shape the future vision of dietetics practice to help promote a healthier America.
Anna Rosales, RD, & Lisa Roberson, RDN, LD, report the following relevant disclosures: received financial and material support from Barilla America; act as Member-Grantors for The Teaching Kitchen Collaborative. They have certified that no conflict of interest exists for this program. View our disclosure policy.
- 1.50 CDR