Culinary Education: Empowering Kitchen Confidence in Clients, Students and Patients

Recorded Webinar

How are RDNs uniquely positioned to bridge between food and medicine? Join two culinary nutritionists as they discuss their roles in educating clients, students, culinary students, medical professionals, and chefs.

  • Release Date: January 13, 2020
  • SKU WEBFCPCEEKCCSP0120
DPG Member Price
$0.00
Member Price
$24.00
Nonmember Price
$54.00

This product is free for FCP members.

This webinar was presented live on January 13, 2020.

What is the role of the dietitian in culinary education? How do dietitians navigate the food and culinary worlds? How are we uniquely positioned to bridge between food and medicine? How can we use the language of food and flavor to deliver powerful nutrition messages? Join two culinary nutritionists as they discuss their roles in educating clients, students, culinary students, medical professionals, and chefs.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 4020, 8060, 6030, 1130
Performance Indicators: 2.1.4, 8.4.5, 9.4.2

Learning Objectives

  1. Discuss the impact a dietitian can have when interacting and collaborating with chefs, culinary professionals, physicians, dietitians and students
  2. Identify the roles of a dietitian working in a culinary setting and education setting.
  3. Describe ways to effectively build partnerships to implement culinary programs.

Speakers

Cindy Kleckner, RDN, LD, FAND

Cindy is the owner of Cynthia Kleckner, LLC a nutrition consulting company in the Dallas area and for over 16 years, Adjunct Professor at the Institute for Hospitality and Culinary Education at Collin College. She works with numerous corporate clients to enhance nutrition offerings in their wellness programming including the Cooper Aerobics Center, Mary Kay Corporation, City of Allen, Cigna Onsite Health and Enterhealth Ranch to name a few. Cindy has co-authored and developed recipes for two national publications, The DASH Diet for Dummies and the Hypertension Cookbook for Dummies.

A native of Pennsylvania, she earned a Bachelor of Science degree in Nutrition and Dietetics from Indiana University of Pennsylvania in 1978 and completed her dietetic internship at Presbyterian Hospitals of Dallas. She is a previous spokesperson for the Texas Academy and served as Membership Chair for the FCP dietetic practice group. In 2017 she was awarded the Anita Owen Award of Recognition for Innovative Nutrition Education Programs for the Public and in 2018 Outstanding Nutrition Education Award by the Texas Academy.

Cindy has a passion for teaching culinary skills to anyone wanting a more balanced lifestyle from students to consumer groups. You’ll find her in teaching kitchens all around the Dallas area and beyond. With a flair for inspiring and entertaining she offers interactive programs that are the perfect blend of practical ideas and humor that translates the science of nutrition into solutions for busy people to motivate behavior change.

In her role as sought-after culinary nutritionist, Cindy inspires passion and enthusiasm for nutrition by showing how nutritious can easily co-exist with delicious. Clients often suggest that when they hear her speak “they feel an emotional connection and undoubtedly leave with an arsenal of valuable information that enhances their wellness journey!” Her mantra is “cooking makes nutrition come alive!”

Sanna Delmonico, MS, RDN, CHE

Sanna Delmonico, MS, RDN is Associate Professor at The Culinary Institute of America at Greystone in the Napa Valley, where she teaches food safety and nutrition. She has been with the CIA for eight years and previously worked on CIA programs, managing the Healthy Kids Collaborative, and Healthy Kitchens Healthy Lives. For 12 years, Sanna published Tiny Tummies, a food and nutrition newsletter for parents. She lives in Napa and is a garage winemaker.

  • Release Date: January 13, 2020
  • SKU WEBFCPCEEKCCSP0120