Symposium Session: Cooking Up Plant-Based Meals Without Ditching the Omnivore: A Nutrient-Density and Sensory Approach
This is not a webinar or course for purchase - this is a module for credit claiming for our 2020 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.
Plant-based foods are currently the darlings of bloggers, food companies, restaurants and even fast-food. Despite this popularity, over 90 percent of Americans continue to identify as omnivores. Changing one’s eating culture and habits is a monumental task particularly since consumers consistently rank taste as most important. However, the health benefits associated with nutrient-dense plant-based foods is appealing to the omnivores who are beginning to seek ways to diversify their diet without eliminating familiar meals or ingredients they enjoy.
Current definitions of nutrient-density focus on nutrient concentration in specific foods compared to calories. But this approach limits entire food categories and ingredients that omnivores enjoy, which can serve as bridges between meat-based meals and plant-based meals. Fortunately, there’s a range of options within a nutrient-density continuum that gives omnivores flexibility in creating more plant-rich meals that appeal to their flavor preferences and feel familiar.
In this session, Michele Redmond will explore practical ways to help people adapt meat-based meals towards plant-rich meals within a continuum of lower to higher-nutrient density by including a variety of food categories without compromising on meal enjoyment. Michele will discuss options for reducing animal-based ingredients and explore foods that help bridge gaps between classic meat-centric and plant-rich meals without loss of flavors, textures and the comfort of familiar foods. This will include specific examples of adapting meals and modifying recipes with meat analogues (mock meats), plant-products like tofu and tempeh, vegetables that offer meaty textures and flavors.
After attending this session, nutrition professionals should be able to:
- Apply nutrient-density considerations to food categories and include a diversity of ingredients to offer people flexibility to improve their vegetable intake and diversify towards a more plant-rich diet.
- Demonstrate how plant-based meals can include a variety of foods and products that range within a nutrient-density continuum.
- Modify recipes and adapt more meat-centric meals to be more nutrient dense and plant-rich without loss of flavors and textures.
Michele Redmond is a dietitian, food enjoyment activist, and French-trained chef who is all about how the pleasures of eating support good health and wellbeing. She teaches, speaks and writes about neurogastronomy, culinary nutrition and food appreciation connections to health. Through the Taste Workshop, Michele helps people and organizations create a more positive food environment through worksite wellness events, culinary consulting, nutrition communication services, culinary nutrition events and training events locally and internationally.
Michele is a contributing writer for Food & Nutrition magazine and is the Social Media Chair for the Food & Culinary Professionals group for the Academy of Nutrition and Dietetics. Michele also chairs the International Association of Culinary Professionals Cooking Schools and Teacher’s Section and was 2018 IACP Member of the Year.
Michele has worked as a caterer, research chef, food consultant and culinary nutrition instructor for culinary schools, colleges, medical schools, hospital systems and as an adjunct chef instructor at Le Cordon Bleu in Paris. Her healthcare background includes directing a medical school’s clinic operations and running cardiac and diabetes education programs and corporate wellness programs. She is a past-president of the Central Arizona Academy of Nutrition and Dietetics and a graduate of ASU, University of Arizona, FSU, Le Cordon Bleu, Paris, and the Hautes Etudes du Gout (Institute in Advanced Studies of Taste) in France.
The presenter reports the following relevant disclosures: Chef Dietitian and Food Enjoyment Activist at The Taste Workshop. Board Member/Chair: Food & Culinary DPG: The Academy of Nutrition and Dietetics and The International Association of Culinary Professionals. Consulting: Arizona Department of Education, Dignity Health, Dairy Councils, Maricopa County, ASU, Glutamate Association, Ajinomoto, Academy of Nutrition and Dietetics. Food and Nutrition Magazine contributor. She has certified that no conflict of interest exists for this program. View our disclosure policy.
- 1.00 CDR