CULINARY NUTRITION WITH THE 3C'S:
COOKING SKILLS, CURRICULUM AND CULTURAL FOODWAYS

This in-depth 4 part series in culinary nutrition offers practical, every day, natural cooking skills as well as a deeper exploration into the history, evolution and health aspects of specific heritage diets. Explore different cultural foodways and apply practical knowledge with clients to help them adjust their diets to allow them to continue to cook and consume their favorite foods while meeting their personal health needs.

 

 

female with brown hair and white lab coat

Each of the modules will be facilitated by Rosemary Riley, PhD, LD, president of Straight Talk: Nutrition, LLC and led by a leading expert in the specific month's focus.

 

 

CONTINUING EDUCATION:

1.5 CPEUs and CH awarded for each module. Meets requirement for CDR ethics related activity.  

Dietitians and nurses who attend and evaluate all 4 modules will be awarded a total of 6 CPEU/CHs, respectively, after the final module. Dietitians are eligible to submit the 6 CPEUs under CDR Activity Type 120 Certificate Programs.  

The Academy of Nutrition and Dietetics (Academy) and Commission on Dietetic Registration (CDR) are not responsible for the provider's interpretation of the Academy/CDR Code of Ethics for the Nutrition and Dietetics Profession or its enforcement as it relates to the scenarios and content presented in this activity.

COST:

Module 1: November 3

Module 2: December 8

Module 3: January 19, 2022

Module 4: February 9, 2022

Registration for this module is closed. *

Registration for this module is closed. *

$30

$30

Registration for this module is closed. Access and purchase to this module recording will be available. Please check back for updates.

 

STUDENT COST:

Module 1: November 3, 2021

Module 2: December 8, 2021

Module 3: January 19, 2022

Module 4: February 9, 2022

Registration for this module is closed. *

Registration for this module is closed. *

$15

$15

Registration for this module is closed. Access and purchase to this module recording will be available. Please check back for updates.

 

 

MODULES:

5:30 - 7 pm ET

Female chef with grey hair and glasses stands in a kitchen near a mixer

Chef Laura Robertson-Boyd
Culinary Medicine Consulting, LLC
Owner and Chief Consultant

LEARNING OBJECTIVES:

At the conclusion of the presentation, the participant will be able to:
  • Create and deliver a live cooking demonstration using web-based tools that meet the needs of their target audience.
  • Identify an established curriculum that meets the needs of their target audience and with practice deliver an in-person cooking program implementing educational and safety protocols.
  • Demonstrate competence in delivering instruction in knife skills, and basic cooking techniques using simple equipment that most clients/patients have access to.  
  • Identify cultural foodways differences within the Mediterranean region and include these insights within the curriculum. 
  • Discuss the challenges of measuring outcomes from cooking interventions and opportunities for developing standards for this field. 
  • Commit to self-education/exploration into the history of a select number of cultural foodways by igniting interest to seek out and expand upon knowledge over time.

5:30 - 7 pm ET

African-american male with black chef jacket and baseball hat

Chef Jason Johnson
Chef, The Gourmet Touch

LEARNING OBJECTIVES

At the conclusion of the presentation, the participant will be able to:
  • Establish a plan to develop skills to deliver virtual and live cooking interventions.
  • Identify cultural insights and messages from the A Taste of African Heritage Diet to share with all their clients.
  • Identify differences between Southern Food and Caribbean foodways.
  • List key concepts of these traditional foodways that support the health of their patients.
  • Identify health disparities experienced by people of African heritage and ways to address them.
  • Identify the Soul Food Pyramid as a tool for use with clients.
  • Ignite a deeper investigation into the history of this cultural food tradition.

5:30 - 7 pm ET

 

female with long curly dark hair

Carlett Ramirez-Farias, RD

LEARNING OBJECTIVES

At the conclusion of the presentation, the participant will be able to:

  • Establish a plan to develop skills to deliver virtual and live cooking interventions.
  • Identify cultural insights and messages from the A Taste of the Latin American Heritage Diet and share with all their clients.
  • Identify differences between key regions of Latin America.
  • List key concepts of these cultural foodways that support the health of their patients.
  • Identify health disparities experienced by people of Latin American Heritage and ways to address them.
  • Ignite a deeper investigation into the history of this cultural food tradition.
     

LEARNING OBJECTIVES

At the conclusion of the presnetation, the participant will be able to:
  • Establish a plan to develop skills to deliver virtual and live cooking interventions. 
  • Identify differences between 4 key regions of India.
  • List key concepts of this cultural foodway that support the health of their patients. 
  • List the health benefits of the components of the herbs and spices used in Indian cooking and how to maximize their availability. 
  • Identify health disparities experienced by people of Indian and South Asian Heritage and ways to address them. 
  • Ignite a deeper investigation into the history of this cultural food tradition.  

cope@villanova.edu

Villanova University
Driscoll Hall
800 E. Lancaster Avenue
Villanova, Pa 19085

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