Culinary Medicine: Creating Culinary Competencies for Food Recommendations
Date: Wednesday, March 22, 2023
Time: 12:00 - 13:00 ET
When an individual is asked to eat more vegetables, consume less salt or sugar, what do they need to know in order to prepare food in the kitchen and make wise selections at the store? A dozen chefs, together with nutrition experts answered these questions and more in order to help individuals learn to translate nutrition recommendations into culinary competencies so that healthful food can be transformed into delicious meals and snacks.
During this webinar, Deborah Kennedy will discuss the latest research and insights from these culinary experts on how to transform healthful food into delicious meals and snacks. You will learn how to incorporate these culinary competencies into your daily routine, making it easier to follow a healthy eating plan that is also enjoyable.
By the end of this session, attendees will be able to:
1. Describe culinary competencies for eating more fruit and vegetables
2. Demonstrate essential culinary techniques to transform healthy food into delicious bites
3. Identify super tasters
During this Speaker's presentation, a demonstration will be conducted using tonic water and salt. To participate (optional) please have 60 ml (2 oz) tonic water and a dash of salt on hand.
Deborah Kennedy, PhD, chef
To be confirmed
About the Speaker:
Deborah Kennedy PhD is the CEO of The Food Coach AcademyTM, Build 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 developing a prescriptive algorithm for dietary changes. She served as the first Chair for Best Practices in the Teaching Kitchen Collaborative (a Harvard and CIA initiative) and serves on the board of Chefs for Humanity.
Upon the closure of the event, Certificates of Attendance are sent by email to attendees of the live webinar. Ensure that the name you use on your Zoom registration is how you wish it to appear on your certificate. Certificates will not be emailed to attendees with incomplete names, nor will edits made after certificates have been distributed. NOTE: the email address used for Zoom login is the email where certificates are sent. Be aware that some email service providers have security/firewall/filtering features which can intercept or block the transmission/receipt of certificates.
This webinar will be recorded and posted in the CNS Education Portal (https://cns-scn.ca/education-portal) within 48 business hours post event. The archived webinar will be available free of charge for both CNS members and non-members for one week. After that one week period, there will be a fee to access for non-CNS members; it will remain free of charge for CNS members. Certificates of Attendance are not sent to those who viewed the recording from the Education Portal.