Symposium Session: Culinary Nutrition Therapy: More Than a Cooking Demo

Culinary nutrition therapy, via one-on-one or teaching kitchens, is more than simply demonstrating how to cook and prepare food. It’s a medium for translating abstract nutrition concepts into concrete, real-life practices and behaviors.

Join Melanya Kushla, MS, RD, LDN, CHES, for a presentation that will cover the basic principles of the primary behavior change theories behind teaching kitchen programs; explore how to integrate elements of cooking in nutrition practice that not only teach culinary skills but also impart food strategies, habits, and decision making to clients; and discuss how to engage with clients and patients in alignment with their health priorities and lifestyle to ensure changes are more likely to be sustained. 

This is not a webinar or course for purchase - this is a module for credit claiming for our 2024 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.

Learning Objectives

  1. Explain how and why integrating interactive nutrition education is effective for retention and behavior change.
  2. Identify constructs of behavior change theories that support culinary nutrition integration. 
  3. Describe drivers of behavior change. 
  4. Implement best practices for culinary nutrition education facilitation in a group setting.

Additional Information

CDR Activity Type: 
CPE Level: 
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
Course expires: 

Melanya Kushla, MS, RD, LDN, CHES, is a creative, strategic, and visionary RD with a culinary background and degrees in health promotion and education. She received her bachelor’s in nutrition, food science, and health promotion, and her master’s in health promotion, from Mississippi State University. Kushla specializes in culinary nutrition education (grocery shopping, cooking, and meal planning), nutrition-related behavior change programming, and patient education/curriculum development. Her mission is to empower people to connect with their bodies, understand nutrition, and transform their relationship with food so they can fully experience the joy of eating along with the health benefits of balanced nutrition. 

Kushla has 10 years' experience facilitating and coordinating culinary nutrition education programs in the form of teaching kitchens and has helped over 100 teaching kitchen programs launch or transition into a virtual or hybrid platform.

The faculty and planners of this educational activity have no relevant financial relationships with ineligible companies to disclose. 

An “ineligible company” includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products use by or on patients.

In support of improving patient care, Great Valley Publishing Company is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team. 

This activity will also award credit for dietetics (CDR CPEU). 

RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection is at the learner’s discretion.

Available Credit

  • 1.00 CDR


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