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