Culinary Demonstrations

Learn new recipes and earn CPE credit at these one-hour culinary educational sessions. During these fun, engaging demonstrations, Academy Sponsors team up with chefs and registered dietitian nutritionists to take you on an educational culinary journey. Watch as they prepare succulent new dishes, demonstrate cooking techniques and share nutrition tips and trends.

Culinary Demo (500x270)

Culinary demonstrations are open to all attendees. The Culinary Demonstration Theater is located in the Expo Hall.


Culinary Demo Schedule


Sunday, October 19, 2014

Cooking with Flavor to Reduce Sodium and Fat
11:30 am to 12:30 pm
Presented by Academy Premier Sponsor: McCormick

Identify the role of spices and herbs in making it easier to adhere to Dietary Guidelines for Americans. Provide tangible ways to increase flavor and reduce sodium and saturated fat with the addition of spices and herbs. Translate the latest research on spices and herbs that demonstrates flavor’s ability to help reduce sodium and saturated fat.

Wendy Bazilian, DrPH, MA, RD
Kevan Vetter

CPE Credit: 1 CPE Level: 1
Learning Codes: 2070, 2020, 8090

Monday, October 20, 2014

Breakfast is the New Black: Consumer Trends Drive Better-For-You Breakfast Ideas For All Meal Occasions
9:30 to 10:30 am
Presented by Academy Premier Sponsor: Unilever

Use consumer data to drive recipe development for breakfast foods any time of day. Give examples of better-for-you recipe substitutions and healthy eating tips such as incorporating healthy fats to improve the nutritional profile of easy-to-prepare breakfasts. Discuss how consumer perception of protein and overall health has influenced their eating behaviors and food choices.

Normajean Longfield
Hope Barkoukis, PhD, RD, LD

CPE Credit: 1 CPE Level: 1
Learning Codes: 2070, 2020, 8090

Gluten Free? Mindful of Sodium? Positive Nutrition? BIG Taste!
11:30 am to 12:30 pm
Presented by Academy Premier Sponsor: PepsiCo

Incorporate gluten-free recipes into special occasion menus. Prepare unique versions of popular dishes that limit sodium intake. Incorporate positive nutrition into drinks and desserts.

Katie Lovitt, RD
Jody Denton

CPE Credit: 1 CPE Level: 1
Learning Codes: 2030, 8130, 8070

Start Your Day Fiber Forward, Finish Fiber Mindful
1:30 to 2:30 pm
Presented by Academy Premier Sponsor: Kellogg Company

Demonstrate how recipes that use everyday ingredients, including Kellogg foods, can make a big difference in dietary fiber intake. Explain how fiber can be added to recipes across meal occasions in delicious ways to help narrow or close the fiber gap. Demonstrate new culinary techniques to ease preparation of recipes.

Robyn Webb, MS
Pat Felt-Gunderson, MS, RD, LD

CPE Credit: 1 CPE Level: 1
Learning Codes: 2070, 8070, 2020

Tuesday, October 21, 2014

Dairy Farm to Fork: Real Recipes for Real People
9:30 – 10:30 am
Presented by Academy National Sponsor: National Dairy Council®

Provide practical management tips and techniques to clients with lactose intolerance that incorporate dairy foods, with emphasis on building a "farm-to-table" menu with locally-sourced foods. Identify common misconceptions regarding the role and complete elimination of dairy foods in lactose intolerance management. Leverage the access and availability of local and seasonable ingredients and provide solutions on how to best collaborate with local farmers to help people embrace healthy lifestyles.

CPE Credit: 1 CPE Level: 1
Learning Codes: 5110, 5220, 8018


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