This product is free for FCP members.
This webinar was presented live on March 24, 2019.
From cookbooks to the corner diner, there is a growing need for nutrient analysis of recipes. While it may seem simple on the surface, recipe nutrient analysis is quite complex. If this is a service you want to add to your practice, you won’t want to miss this webinar. Join Cathy Powers, co-author of “Recipe Nutrient Analysis: Best Practices for Chemical and Calculated Analysis” for an informative discussion on analyzing recipes.
CPE Level: 2
Learning Need Codes: 2020, 8060, 8090
Performance Indicators: 13.2.2, 4.1.1, 8.4.2
- Describe the two basic types of nutrient analysis (calculated and chemical) and appropriate use of each
- List the resources, skills and information required to perform accurate calculated analysis
- Recognize the special considerations when working with recipes
Cathy Powers, MS, RDN, LD
Cathy Powers, MS, RD, LD, is partner with Culinary Nutrition Associates LLC and is executive director of HealthySchoolRecipes.com, a one-stop resource for creditable, healthful, and flavorful school recipes. This site brings together recipes from manufacturers, commodity boards, non-profit organizations and schools from across the country. She is also partner with Culinary Nutrition Publishing LLC and is co-author of the textbook, Essentials of Nutrition for Chefs, an IACP cookbook winner, and Recipe Nutrient Analysis: Best Practices for Calculation and Chemical Analysis. Cathy spent nearly 15 years at The Culinary Institute of America (CIA) where she was instrumental in developing the college’s cutting-edge nutrition program. She is currently chair of the CIA’s Healthy Kids Collaborative. She obtained her MS from Purdue University and her BS from Indiana University of Pennsylvania. (Akron, OH)