​Spend the weekend immersed in culinary workshops and lectures given by leaders in the culinary nutrition field. This conference serves as a bridge between nutrition science and culinary arts, empowering dietitians and health professionals to translate their nutrition expertise into real life practice in the kitchen for more impactful education. 

Our expert speakers will be covering a wide variety of hot topics so whether you work in clinical, private practice, academia, media, community, or culinary nutrition, there will be something new and exciting to learn that you will be able to apply to your business.

​

The virtual event will be held on Zoom and will take place from 12:00-5:30pm ET on both days. All sessions will be recorded for those that are not able to join for some or all of the actual event. (All registrants will have access to the recording for 6 months.) Recipes for the cooking demos will be shared in advance for those attending virtually who want to cook along.

NEW THIS YEAR - NETWORKING OPPORTUNITIES!

This year we have added extra opportunities to connect with like-minded peers through intimate networking sessions that suit a wide variety of interests like food writing, recipe development, building & leveraging partnerships, and leading cooking demos. You’ll be able to pick the session that’s most relevant to your area of interest when you register. Spots for each session are limited to 25 people MAX, so join early to ensure you get the session you want most and also take advantage of early bird pricing, which ends April 30th.

​

Please see our agenda below:

​

Saturday, June 8th, 12:00 pm ET - 5:30 pm ET

• Gut Gold: Nourishing Your Microbiome with Prebiotics and Probiotics (Lecture + Cooking Demo) with Amanda Sauceda, MS, RDN

Get ready to dig into the treasure trove of prebiotics and probiotics and explore their transformative effects on health.  Amanda will review popular prebiotics along with emerging research uncovering their potential in nurturing the gut microbiome and enhancing overall well-being. Notable probiotics will also be covered along with strains that are specifically being researched for mood and gut health. Attendees will also walk away with practical tips and easy, affordable ways to incorporate prebiotics/probiotics through delicious recipes.

​

• Creating Effective Nutrition Sound bites (Media Training/Lecture) with Erin Palinski-Wade, RD, CDCES, CPT (Sponsored by Pork & Partners)

In today's fast-paced media landscape, sound bites are key to capturing attention and sharing important nutrition messages, especially when it comes to translating new research into easy-to-understand information and actionable guidance for consumer audiences. As a seasoned media dietitian who conducted over 175 interviews reaching an audience of 1.4 billion just last year alone, Erin will share how to confidently translate nutrition information and research into clear, memorable sound bites for any media or speaking opportunity. This session equips registered dietitians with media training and practical strategies to craft concise, compelling nutrition talking points that resonate with audiences and leave a lasting impact. You will learn how to break down complex research and translate it into evidence-based, consumer-friendly messaging to become an expert source for broadcast, print, and online content creation.

​

• Ancient Grains for Fast-paced Lives—How to Serve Good Grains Everyday (Lecture + Cooking Demo) with Maria Speck

​Do you struggle to incorporate whole grains into your meals? How can you make them delicious and enticing? Learn how to serve mouthwatering meals and to speed up your whole grain cooking from award-winning cookbook author and food journalist Maria Speck. The Greek and German author of “Ancient Grains for Modern Meals” and “Simply Ancient Grains” will teach you the tips, tricks, and techniques she has used all her life to put good grains on the table. Her workshop will cover the range of distinct flavors and textures and the many nutritional benefits of whole grains, most of which are gluten-free, and in her cooking demo she will showcase effortless recipes you can serve every day.

Sunday, June 9th, 12:00 pm ET - 5:30 pm ET/6:30 pm ET

• Plant-based Diets for Diabetes Management (Lecture + Cooking Demo) with Diana Licalzi, MS, RD, CDCES + exercise physiologist Jose Tejero (Sponsored by SOW Seeds of Wellness by Benexia)

​With the prevalence of diabetes on the rise, it's crucial to equip both healthcare providers and individuals with the necessary knowledge and resources to prevent and manage type 2 diabetes effectively, aiming for a goal of clinical remission. This session will dive into the latest research supporting the efficacy of plant-based diets in diabetes management, provide actionable guidance on embracing a whole foods, plant-based diet to manage diabetes, and explore strategies patients can implement to transition towards a more plant-focused, whole foods diet. We will then create a few plant-based recipes that support diabetes management and remission.

​

• Demystifying Food Additives and Novel Ingredients (Lecture) with Jaclyn London, MS, RD, CDN

This session takes a deep-dive into the world of online misinformation— specifically, what's real vs. what's not when it comes to the most maligned foods & ingredients being demonized across social media platforms in 2024. Whether you spend time trying to navigate the ever-changing landscape of social media platform algorithms, or simply curious to know where specific food & health myths originate, this session will take you through the most common ingredients currently being labeled "harmful;" the science (or lack thereof) behind these claims; how these myths get started and proliferate, and what makes them so sticky. Then, we'll arm you with the information you need to feel great about your ingredient choices and provide clear and powerful talking points that use scientific evidence to clear up confusion & put ingredient myths to rest through effective communication. 

​

• Empowering Nutrition for Breast Cancer Survivors (Lecture + Cooking Demo) with Tamar Rothenberg, MS, RDN (Sponsored by Soy Connection)

You're likely to come across a client who has been diagnosed with breast cancer: There are 4 million breast cancer survivors in the United States, and the demography is shifting toward younger people.
Survivors of breast cancer experience immense and long-term effects. Thrivers are looking for answers on anything from a recurrence-prevention diet to supplements and if they can consume certain ingredients such as soy, beef, or sugar that often draw controversy. Tamar will share their most common concerns, the long-term impacts of therapies, and review research linking nutrition and breast cancer, dispelling common myths. She’ll also share recipes that are perfect for this patient population. These clients are exceptionally eager to learn and motivated to change.

PLUS

• Optional Bonus Session 5:30 - 6:30pm "Ask Us Anything" with Kristy Del Coro, MS, RDN and Jackie Topol, MS, RD (not for CEU credit) 

** The conference is pending approval for 8 CEUs by the Commission on Dietetic Registration. **

​

Student and group tickets available. For discounted group tickets (for 10 or more registrants), please contact us directly at info@culinarynutritioncollaborative.com

Sponsors