Symposium Session: Bringing Nutrition Education to Life Through Culinary Instruction
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: 4040, 6010, 6030, 8060
Performance Indicators: 8.2.2, 8.4.5, 9.2.3, 9.3.2
Nutrition education interventions that have a culinary component can help bridge the gap between what people know and what they practice, allowing individuals to apply their knowledge, attitudes, and beliefs about nutrition to food preparation. While chefs and other culinary professionals can instruct individuals in basic cooking skills and methods, nutrition educators and registered dietitians should be influential leaders and play a key role in food selection, meal planning, and food preparation. Lack of cooking skills, time constraints, and availability and relative cheapness of prepared foods make it difficult for those who lack cooking skills to prepare healthy meals. We will make the case that improving these skills helps improve eating habits and is the key to sustained behavior change. This presentation will explore the importance of culinary nutrition considering current research that builds a case to deliver interventions that incorporate culinary skills development.
After attending this session, nutrition professionals should be able to:
- Understand the importance of incorporating culinary instruction into the Nutrition Care Process.
- Understand logistics of creating and facilitating nutrition education interventions that include cooking demonstrations.
- Identify barriers that impact compliance and adoption of nutrition-related health behaviors.
- Learn about the impact culinary nutrition programs can have on behavior mediators such as stress, knowledge, confidence, and goal setting.
- Observe setup and delivery of a live cooking demonstration.
With a background in culinary instruction, Jeanne Petrucci, MS, RDN, has been passionate about food and healthy eating for more than two decades. As the Founder and Managing Director of the nonprofit Living Plate, Jeanne develops, delivers, and evaluates nutrition education programming that is targeted at changing nutrition-related health behaviors. She created Living Plate to empower clients to take action in achieving long-term sustainable health by incorporating culinary instruction into evidence-based programming. She now shares her programming with registered dietitians through the restricted-access Living Plate Pro Library. Jeanne holds a Master of Science degree in Nutrition Education from Teachers College, Columbia University.
Jeanne Petrucci, MS, RDN, reports the following relevant disclosures: Received grant/research support from the American Institute for Cancer Research Cancer Support Community; Consultant to Enjoy Life, Simple Mills, Siggi's, Mikey's, Manitoba Flax, Sun Basket Stock Shareholder, and Epicured; Received material support from the Kids Cook Mondays Campaign and the American Heart Association. She has certified that no conflict of interest exists for this program. View our disclosure policy.
- 1.50 CDR