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 171

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, will 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 will be 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.