Culinary Demonstrations

New recipes were learned and CPE credit was earned at these one-hour culinary educational sessions. During these fun, engaging demonstrations, Academy Sponsors teamed up with chefs and registered dietitian nutritionists to take you on an educational culinary journey.

Culinary Demo (500x270)

Culinary demonstrations were open to all attendees. Take a look at the demonstration schedule for this past FNCE®.

 

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.

Speakers:
Wendy Bazilian, DrPH, MA, RD
Kevan Vetter

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


Monday, October 20, 2014


What the Fat? Addressing Consumer Confusion Around Dietary Fat in the Kitchen
9:30 to 10:30 am
Presented by Academy Premier Sponsor: Unilever

Explain current research and credible expert recommendations on dietary fat. Demonstrate ways to incorporate sources of unsaturated fats into meal planning by choosing and preparing foods with poly- and monounsaturated fats instead of saturated fat. Identify new and pertinent consumer trends in food choices and cooking that can be applied in client counseling.

Speakers:
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.

Speakers:
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.

Speakers:
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.

Speakers:
Karen Kafer, RD
Marvin Woods

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


#FNCE

Twitter Feed

Facebook Feed

Stay Involved

 

Stay Connected