Culinary Competency to Enhance Dietetic Practice

March 13, 2014

Presenter:

Catharine Powers, MS, RDN, LDPartner/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.

NUTRI-BITES®

Webinar Series

Original recording of the March 13, 2014 webinar and PDF download of presentation available at:www.ConAgraFoodsScienceInstitute.com

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

NUTRI-BITES®

Webinar SeriesCulinary Competency to Enhance Dietetic Practice

COOKING IS IMPORTANT

“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

CULINARY SKILLS FOR FOOD & NUTRITION

PROFESSIONALS

Sensory perception and evaluation

Basic cooking skills

Cooking techniques

Menu and meal planning

Ingredient selection

Recipe development and modification

Communicating about food

Food retailing

Food safety

Sustainable agriculture

Food trends

FCP Core Food and Culinary Competencies:

Revised November 2007

BASIC CULINARY SKILLS AND KNOWLEDGE

Organization Selecting ingredients Pre-preparation (knife skills,

measuring) Cooking techniques Flavor development and balance Portion control

TAKE INVENTORY

Equipment InventoryKnives:

Chef’s knife

Paring knife

Bread knife

Knife sharpener

Skillet or sauté pan

Sheet pan or tray

Food thermometer

Ingredient Inventory

Seasonings

Grocery

Canned

Frozen

Fresh

CUSTOMIZE YOUR MESSAGE

INSTEAD 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

CUSTOMIZE YOUR MESSAGE

INSTEAD 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.

CUSTOMIZE YOUR MESSAGE

INSTEAD 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)

NEXT STEPS:INCREASING YOUR CULINARY SKILLS

Continuing Education

Community colleges and local cooking programsFood & Nutrition Conference and Exposition demonstrationsFood & Culinary Professionals DPG symposiumGrocery store demonstrationsCulinary 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/

NEXT STEPS:INCREASING YOUR CULINARY SKILLS

Informal LearningPractice and practiceWatch others prepare foodTelevision cooking programsWeb cooking videosExperiment while eating outCooking with friends

Just Cook!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 CertificationCulinary nutrition degree or culinary educationCertification through:

American Culinary Federation International Association of Culinary Professionals

RESOURCES: PROFESSIONAL ASSOCIATIONS

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

RESOURCES: BOOKS

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.

RESOURCES: ONLINE & INTERNET

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

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