Facebook
Twitter
LinkedIn
ForwardSymposium Session: Dynamic Duo: How Teaming Up Can Help Your Business Thrive
Partnerships can be an effective way of growing your business through having shared goals, complementary strengths, accountability, and more. Having been in business together for nearly 10 years, Jackie Topol and Kristy Del Coro know a thing or two about what works when working together. The duo will share the key components of successful partnerships, what critical issues need to be considered before getting into business with another person, and how a strategic partnership can help a business grow.
Between developing a business plan, creating and delivering content, managing clients, staying up to date on research and trends, handling administrative responsibilities, accounting, sales, and marketing, it’s nearly impossible to do it all alone, let alone do it well. The good news is you don’t have to be a solo practitioner if you don’t want to. By highlighting insights from other dietitian duos and business partnerships in different areas of dietetics,, Jackie and Kristy will provide a better understanding of the many benefits and opportunities that can result from business partnerships.
This is not a webinar or course for purchase - this is a module for credit claiming for our 2025 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
After completing this continuing education activity, health care professionals will be better able to:
- Identify key components of a successful business partnership.
- Discuss important factors that must be considered when developing a business partnership.
- Describe the benefits of creating a partnership with another registered dietitian nutritionist.
Additional Information
Kristy Del Coro, MS, RDN, LDN, is a culinary nutritionist based in Southern Maine. With over 15 years of experience, Kristy combines her strong foundation in clinical nutrition with her professional culinary skills to develop healthy, flavorful recipes and educate others on how to apply nutrition science in the kitchen.
Kristy is the co-founder of the Culinary Nutrition Collaborative (CNC), a continuing education and consulting platform, as well as a freelance food and health writer and recipe developer. She’s trained in and worked for a Michelin-star restaurant group that focused on seasonal, sustainable, and nutritious menus, and she’s consulted for myriad food service operations and global food companies. Formerly, during her time in New York City, Kristy served as an adjunct faculty member at her alma mater, New York University, where she developed and taught a culinary course for nutrition students. This experience made her realize that there is a significant gap in most nutrition education programs when it comes to connecting nutrition science and practical application in the kitchen, leading her to develop the Culinary Nutrition Collaborative with fellow culinary RD, Jackie Topol.
Kristy has been featured as a culinary nutrition expert in national and international publications including The New York Times, The Wall Street Journal, Bon Appétit, and CNN.com, and was named one of the "40 under 40 Rising Stars" in FSR Magazine in 2014. As a writer, Kristy is passionate about highlighting foods and products that are healthy for both individuals and the planet, combining her values that support a sustainable food system and personal health, while also prioritizing great taste.
Jackie Topol, MS, RD, CDN, is a registered dietitian and culinary nutritionist whose mission is to help people use food-as-medicine to manage and reverse a variety of health conditions. Jackie holds a master’s degree in clinical nutrition from New York University and has over 15 years of experience in culinary arts.
Jackie began her career at one of the top hospitals in the nation, seeing a wide range of patients, from those who were looking to prevent disease to those with critical illnesses. In 2020, Jackie opened her private practice where she primarily focuses on disease prevention and sees patients who have prediabetes and high cholesterol. In addition to her clinical work, Jackie has been leading health-focused cooking demos and classes for all age groups in a variety of settings, both in-person and virtually.
Jackie co-founded the Culinary Nutrition Collaborative (CNC) with fellow RD, Kristy Del Coro, in 2017 because they both felt there was a gap in training for dietitians on how to translate nutrition science in the kitchen. CNC offers year-round continuing education events for dietitians and health care professionals, as well as culinary nutrition consulting for businesses in the food industry. Featuring workshops on hot topics in the field and an entire series dedicated to global cuisine, their platform reaches thousands of health care professionals across the nation and around the world.
DISCLOSURES
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 used 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