NUTRIBITES Webinar Series Culinary Competency to Enhance Dietetic

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

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 FCP Core Food and Culinary Competencies: Sensory perception and evaluation Basic cooking skills Cooking techniques Menu and meal planning Ingredient selection Communicating about food Food retailing Food safety Sustainable agriculture Food trends Recipe development and modification 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 Inventory Knives: Ingredient Inventory Seasonings Chef’s knife Paring knife Grocery Bread knife Canned Knife sharpener Skillet or sauté pan Sheet pan or tray Food thermometer 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 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 /

NEXT STEPS: 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

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, 3 rd edition. New Jersey: John Wiley & Sons, 2003. Ruhlman M. Ratios: The Simple Codes Behind the Craft of Everyday Cooking. New York: Scribner, 2010. De. Wan J, Prep School: How to Improve Your Kitchen Skills and Cooking Techniques. Agate Publishing , 2013.

RESOURCES: 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