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Culinary Medicine: A Focus on Flavor Solutions for Positive Dietary Change


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Deborah Kennedy



Deborah Kennedy, PhD


Individuals naturally gravitate towards foods they find pleasant while avoiding those they deem unpleasant, potentially leading to imbalanced dietary patterns. Avoidance of foods like vegetables and whole grains has a lot to do with their flavor profile. Learn how to work with an individual’s palate and the flavor profile of health promoting foods to support clients towards a positive dietary change.


Moderator: Robert Bertolo, PhD


Deborah Kennedy PhD is the Director of Culinary Medicine at Rouxbe , Adjunct Professor in Applied Nutrition at University of New England, CEO of The Food Coach AcademyTM, Lead Author of The Culinary Medicine Textbook seriesBuild Healthy Kids®, and Culinary Rehab®, which establishes nutrition and culinary competencies, modular learning opportunities, prescriptive delivery methods and outreach programs for various populations. She received her PhD in Nutritional Biochemistry from Tufts University, Friedman School of Nutrition, Science and Policy. Dr. Kennedy has studied food from an early age - learning to cook at age 4, working as a chef in Canada, obtaining her doctorate in nutrition, authoring three books on children and nutrition and five in Culinary Medicine,and built the Food Coach Academy. Her goal is to teach others how to incorporate culinary techniques into their practices so they can continue to help improve the dietary habits of individuals one delicious bite at a time. 

Original Source: "CNS Education Webinars" Monday, March 4, 2024

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Type: File

Last Updated: March 6, 2024

Name Type
Culinary Medicine File
Culinary Medicine-Presentation File
Culinary Medicine - Recording Video
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