Discovering the Culinary and Cultural Treasures of Emilia-Romanga

Recorded Webinar

Examine the Italian diet and the evolving definition of health and wellness in the context of how RDNs can encourage clients to use experiential learning to enhance their food choices.

  • Release Date: February 14, 2019
  • SKU WEBFCPDCCTER0219
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 February 14, 2019.

Emilia-Romagna is considered a gastronomic capital of the world. Historical, cultural and nutritional factors influence its cuisine. Within a small area, it is possible to experience farms and homes in the Italian countryside and learn how modern European families are incorporating Old World healthy living patterns. In this interactive webinar, our speakers will examine the Italian diet pattern and the evolving definition of health and wellness in the context of how RDNs can encourage their clients to use experiential learning to enhance their food choices. Experiential learning in settings from grocery stores to hands-on-classes to local farm tours will be discussed.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 2020, 8015, 4040, 8081
Performance Indicators: 3.3.5, 8.4.4, 9.4.6

Learning Objectives

  1. Discuss the impact of the evolving definition of health and wellness and how it impacts the dietitian’s role in interacting with their audiences in different work settings. 
  2. Understand how weather, geography and other aspects of a region impact food production at the family and food production level. 
  3. Recognize the key elements of the historical, cultural and nutritional aspects of cuisine and food products in the Emilia Romanga region of Italy.
  4. Discuss impact of experiential learning that follows a country’s cuisine from farm to table through farm tours, hands-on classes, and interacting with local experts across the food supply chain.

Speakers

Kim Kirchherr, MS, RD, LDN, CDE, FAND, ACSM-CPT

Kim is an internationally recognized and innovative farm to table expert with the ability to connect farmers, retailers, consumers and other relevant organizations and individuals. She collaborates with food experts to build, execute, and evaluate strategies, engaging programs, and experiential learning with the goal of improving health outcomes while increasing trust and sales. Current clients span the food supply chain. She is the owner of K2 outcomes LLC.

Alice Lenihan, MPH, RD, LDN

Alice Lenihan, MPH, RD, LDN is a Global Clinical Advisor for Special Olympics International.   In collaboration with a team of health professionals, she is responsible for strategic health and wellness programming for Special Olympics Health Programs.  Alice retired from a 30 + year career as the Branch Head for Nutrition Services with the NC Division of Public Health.

Alice has always had an interest in what people eat and the impact of geographic, cultural, regional and other influences impact on a healthy diet. Her public health work, the global experiences in Special Olympics, family travels and the Food and Culinary Professionals (FCP) Internationals trips have contributed to continuing to explore what people eat and why. Her quest to learn more continues.

Alice has participated in six FCP International trips. She was the Trip Chari for the 2017 trip to Emilia Romanga, currently she is the Trip Chair for the 2018 trip to Austria and Hungary and planning the 2020 trip.

  • Release Date: February 14, 2019
  • SKU WEBFCPDCCTER0219