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Built for Flavor: Culinary Strategies Every Dietitian Should Know

Built for Flavor: Culinary Strategies Every Dietitian Should Know

Built for Flavor: Culinary Strategies Every Dietitian Should Know

Your Price $10.00 - $54.00

Membership Type Pricing
Member $24.00
Non-Member $54.00
Student $10.00

Nutrition starts in the kitchen—but flavor keeps people coming back. In this dynamic session, discover how flavor science, culinary techniques and practical strategies can work together to support long-term, positive dietary changes.

You'll explore how we perceive taste, why flavor satisfaction matters, and how to create appealing, nutrient-rich meals without relying on excess salt, sugar or fat. Designed for dietitians across all practice areas, this session offers tools to elevate client experiences, improve institutional menus, and reconnect nutrition guidance with the joy of eating. Whether you're working in a hospital, school or private practice, these culinary strategies will help you make every bite count—deliciously.

Planned with the Committee for Lifelong Learning

Product Publish Details

Release Date: October 15, 2025

SKU: FNCE25146

CPEU: 1.50 (Valid Until September 16, 2028)

Learning Objectives

  • Describe how human physiology, sensory perception, and cultural context influence flavor preferences, and use this understanding to inform culinary nutrition practices and recommendations.
  • Identify culinary techniques that enhance flavor without relying on excess sodium, sugar, or saturated fat, and apply these methods in the development of health-promoting meals.
  • Demonstrate how to modify, scale, and execute flavorful, nutrient-rich recipes for use in institutional settings, including schools, hospitals, and community programs.

Performance Indicators

  • 14.2.1 Adheres to and communicates relevant regulations, dietary guidelines, and organizational policies in menu development and implementation.
  • 9.1.1 Interprets and applies the appropriate evidence-based literature and standards for determining nutritional needs of target audiences.
  • 9.5.1 Plans and designs nutritionally sound meals, menus and meal plans that promote health and disease management and meet client needs.

Placeholder Headshot

Bettina Applewhite, MS, RDN, LDN, SNS

Moderator

Placeholder Headshot

Leah Sarris, MBA, RD, LDN, CCMS

Speaker

Placeholder Headshot

Cyndie Story, PhD, RDN, SNS

Speaker

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