This session aims to inspire and empower RDNs to improve health and healthcare through teaching kitchen-based education. It also adds a unique perspective to the Second Century Initiative's focus on the power of experiential learning in food and nutrition to create positive global change.
The moderator will summarize the various sectors and opportunities for teaching kitchens and other pertinent factors. She will briefly introduce the Teaching Kitchen Collaborative (TKC), co-founded by the Harvard TH Chan School of Public Health and the Culinary Institute of America, including the scale and diversity of its membership as well as the creation and functions of its new RDN subgroup. Finally, she will outline why RDNs are uniquely qualified to lead the teaching kitchen revolution and ways in which RDN leadership can enhance these programs.
The three diverse panel members will describe the role of teaching kitchens in their respective sectors, as well as specific details about how they have played key roles as RDNs in launching and expanding their programs, their outcomes and published findings. They will also note institutional changes they have overcome with their unique expertise. They will also address their innovative strategies to continue or expand programming during the COVID-19 pandemic.
CPE Level: Level 2
- 3.1.6 Takes an active role in sharing information and knowledge.
- 2.1.3 Tailors message to meet the needs of the target audience.
- 9.4.4 Adjusts education plan to meet the needs of
the individual, group and population
- Identify at least 5 settings in which dietitians can uniquely advance integration of teaching kitchens.
- Identify at least 3 ways in which integrating education through teaching kitchens can enhance dietitians' practice.
- Describe at least 3 ways in which teaching kitchen programs led by dietitians have been proven to positively and distinctly impact their respective audiences.
- Olivia Weinstein
- Erica Lee
- Melanya Souza