The RD: the link to consumers' culinary skills
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Transcript The RD: the link to consumers' culinary skills
NUTRI-BITES®
Webinar Series
Culinary Competency to
Enhance Dietetic Practice
March 13, 2014
Presenter:
Catharine Powers, MS, RDN, LD
Partner/Culinary Nutrition Associates
Moderator:
James M. Rippe, MD – Leading cardiologist, Founder and Director,
Rippe Lifestyle Institute
Approved for 1 CPE (Level 2) by the Commission on Dietetic Registration, credentialing agency for the
Academy of Nutrition and Dietetics.
Original recording of the March 13, 2014 webinar and PDF download of presentation available at:
www.ConAgraFoodsScienceInstitute.com
Culinary Competency to Enhance
Dietetic Practice
NUTRI-BITES®
Webinar Series
Based on this webinar, learners should be able to:
Identify various ways to use food and cooking to enhance the
nutrition message
Identify the culinary skills necessary for food and nutrition
professionals
Assist patients, clients, or guests in making healthful, delicious,
and food modifications
Be inspired to prepare and teach others the benefits of food
that is both healthful and delicious
C OOKING
IS I MPORTANT
“Americans are by no means
hungry, but they are starving for
more knowledge concerning two
things: nutrition and cooking”
Source: Condrasky MD, Hegler M. How culinary nutrition can save
the health of a nation. Journal of Extension. 2010;48(2):1-6
C ULINARY S KILLS FOR F OOD &
N UTRITION P ROFESSIONALS
FCP Core Food and Culinary Competencies:
Sensory perception and
evaluation
Basic cooking skills
Cooking techniques
Menu and meal planning
Communicating about food
Food retailing
Food safety
Sustainable agriculture
Food trends
Ingredient selection
Recipe development and
modification
Revised November 2007
B ASIC C ULINARY S KILLS
AND
K NOWLEDGE
Organization
Selecting ingredients
Pre-preparation (knife skills,
measuring)
Cooking techniques
Flavor development and balance
Portion control
TAKE I NVENTORY
Equipment Inventory
Ingredient Inventory
Knives:
Seasonings
Chef’s knife
Paring knife
Grocery
Bread knife
Canned
Knife sharpener
Skillet or sauté pan
Sheet pan or tray
Food thermometer
Frozen
Fresh
C USTOMIZE YOUR MESSAGE
I NSTEAD OF “ USE HERBS AND SPICES
INSTEAD OF SALT ”
Use:
Chiffonade of basil with
fresh tomatoes
Fresh cilantro with bean
and corn salad
Cardamom with grilled
pineapple
Cinnamon with oatmeal
C USTOMIZE YOUR MESSAGE
I NSTEAD OF “ USE MORE WHOLE GRAIN ”
Use:
Cook a double batch of grain
(quinoa, farro, or barley). Serve
the first hot as a side dish and
the second as a cold salad.
Oatmeal, in any form, is a whole
grain. Look for creative ways to
use it in baking and cooking.
Try chicken and brown rice soup
instead of chicken noodle.
C USTOMIZE YOUR MESSAGE
I NSTEAD OF “ CHOOSE OLIVE OIL ”
Use:
A white bean and rosemary
spread on breads
Roasted vegetable puree in
salad dressing to reduce oil
(Ratio: 2 part puree:1 part
oil:1 part acid)
Avocado puree in salad
dressings and dips (green
goddess salad dressing)
N EXT S TEPS :
INCREASING YOUR CULINARY SKILLS
Continuing Education
Community colleges and
local cooking programs
Food & Nutrition
Conference and Exposition
demonstrations
Food & Culinary
Professionals DPG
symposium
Grocery store
demonstrations
Culinary tourism
Coming Soon!
Academy of Nutrition and
Dietetics
Online Certificate of
Training in Culinary
Nutrition
Planned with the Food &
Culinary Professionals Dietetic
Practice Group
http://www.eatright.org/cpd/online/
N EXT S TEPS :
INCREASING YOUR CULINARY SKILLS
Just Cook!
Informal Learning
Practice and practice
Watch others prepare food
Television cooking
programs
Web cooking videos
Experiment while eating
out
Cooking with friends
Find new recipes on the internet,
newspapers, magazines, cookbooks.
Shop in cooking stores and learn about
the different equipment and uses.
Try new techniques when cooking: sous
vide, braise, poach, julienne, hot
smoking.
Try new ingredients: farmers markets,
community supported agriculture (CSA),
trendy ingredients.
Culinary Certification
Culinary nutrition degree or culinary education
Certification through:
American Culinary Federation
International Association of Culinary Professionals
R ESOURCES :
P ROFESSIONAL A SSOCIATIONS
Food & Culinary Professionals Dietetic
Practice Group. www.foodculinaryprofs.org
International Association of Culinary
Professionals (IACP). www.iacp.com
Slow Food USA. www.slowfoodusa.org
American Culinary Federation.
www.acfchefs.org
R ESOURCES :
B OOKS
Bittman M. How to Cook Everything. New Jersey: John Wiley & Sons, 2008.
Child J. The Way to Cook. New York: Alfred Knopf. 1989.
Corriher S. Cookwise: The Secrets of Cooking Revealed. New York:
Morrow/Avon. 1997.
The Culinary Institute of America. In the Hands of a Chef: The Professional
Chef’s Guide to Essential Kitchen Tools. New Jersey: John Wiley & Sons. 2008.
Dornenberg A and Page K. The Flavor Bible. New York: Little, Brown and
Company, 2008.
Schmidt A. The Chef’s Book of Formulas, Yields and Sizes, 3rd edition. New
Jersey: John Wiley & Sons, 2003.
Ruhlman M. Ratios: The Simple Codes Behind the Craft of Everyday Cooking.
New York: Scribner, 2010.
DeWan J, Prep School: How to Improve Your Kitchen Skills and Cooking
Techniques. Agate Publishing , 2013.
R ESOURCES :
ONLINE & INTERNET
Academy of Nutrition and Dietetics, Certificate of Training in
Culinary Nutrition, TBA. www.eatright.org
National Food Service Management Institute, Culinary
Techniques for Healthy School Meals. www.nfsmi.org
On Line Resources
Healthy Aperture, healthyaperture.com
Nutrition Blog Network, www.nutritionblognetwork.com
Everyday Food, everydayfoodblog.marthastewart.com
Mark Bittman, markbittman.com
Food manufacturers’ websites
Commodity board websites