Upcoming Events
9th Annual Culinary Nutrition ConferenceSat, May 30on Zoom
Potatoes & Healthful Eating Patterns: Exploring Metabolic Health, Satiety, and Culinary Potential
Thursday, April 16th at 1pm ET / 10am PT
Potatoes are a nutrient‑dense vegetable that can play a meaningful role in helping people build satisfying, well‑balanced eating patterns. In this webinar, we'll be joined by Riley Peterson, RDN, Nutrition Director at Potatoes USA, who will help us examine the unique nutritional benefits of potatoes, from carbohydrate quality to the impact of preparation methods on satiety and metabolic response. We’ll examine emerging areas of research, such as resistant starch formation and evolving dietary approaches, and discuss how these insights can be applied across diverse populations and eating styles. To bring the science into practice, we’ll finish by preparing two satisfying potato-based dishes that showcase how this versatile and affordable vegetable can be incorporated into balanced, nutrient-dense meals.
Learning Objectives:
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Evaluate the nutrient profile and carbohydrate quality of potatoes.
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Analyze the effects of preparation methods on resistant starch, satiety, and metabolic response.
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Apply current evidence to develop practical, culturally inclusive meal strategies that incorporate potatoes.
Potatoes & Healthful Eating Patterns: Exploring Metabolic Health, Satiety, and Culinary Potential awards 1 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.
This webinar received commercial support from Potatoes USA.
The Science of Satisfaction: Unlocking Flavor & Texture Insights with Walnuts
Thursday, April 30th at 1pm ET / 10am PT
As healthcare professionals navigating an everchanging nutrition landscape, understanding why people choose certain foods is just as important as knowing what they should eat. Research shows that sensory appeal, namely flavor and texture, is one of the strongest predictors of food acceptance and consumption (1), underscoring the importance of recommending foods to your audiences that meet both physiological and sensory needs.
Join the Culinary Nutrition Collaborative and award-winning author and TV show host Chef Robert Danhi as they explore the power of walnuts through both a sensory and culinary lens, uncovering new and novel ways to position walnuts to your audiences. Two new walnut recipe innovations will be demonstrated, bringing to life the unique taste, texture and versatility that make walnuts a powerful solution to meet modern consumer expectations.
Register today to join the free workshop on Thursday, April 30th at 10am PT/1pm ET and receive 1 FREE CPEU for Registered Dietitians and Dietetic Technicians, Registered, approved by the Commission on Dietetic Registration (CDR).
California Walnuts is a proud commercial sponsor of this workshop.
About Our Guest Presenter:
With 40 years of culinary expertise, Chef Robert Danhi is a decorated veteran, visionary, and thought leader in the food and beverage industry. Chef Danhi's professional journey includes prestigious roles such as a restaurant chef, chef instructor at The Culinary Institute of America, and as Director of Education at the Southern California School of Culinary Arts. His scholarly pursuits have led him to commence a master's degree in Gastronomy at Boston University.
An acclaimed James Beard award-winning publisher, author, and photographer, Chef Danhi is celebrated for his book "Southeast Asian Flavors.” Beyond writing, Chef Danhi shares his culinary passion through media, as the engaging host of the internationally broadcasted 26-episode docuseries "Taste of Vietnam" and as a main judge on Top Chef Vietnam's inaugural season.
1. Baingana M. Food Texture Perception and Its Influence on Consumer Preferences. J Food Sci. 2024; 5(2):43-55.
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Rethinking Fiber: Translating Science into Craveable Solutions
Thursday, May 14th at 1pm ET / 10am PT
Fiber sits at the intersection of today’s most pressing health concerns, but it remains one of the most under-consumed nutrients. How can we elevate fiber from recommendation to routine?
We’ll examine key updates in fiber research and explore how avocados – a good source of fiber, creamy, and nutrient-dense – can be a powerful ally in promoting fiber intake. Blending science with culinary application, we’ll demonstrate practical strategies and recipe ideas designed to help increase fiber intake in ways that feel satisfying, realistic, and repeatable.
Sign up today for this free webinar by clicking the link below! The webinar will be recorded and available for any registrants who are not able to attend live.
The CPE activity application for Rethinking Fiber: Translating Science into Craveable Solutions is pending CDR review and approval for 1 CPEU.
This webinar received commercial support from Avocados – Love One Today®.
9th Annual Culinary Nutrition Conference
Saturday, May 30th & Sunday, May 31st from 12:00pm - 5:30pm ET
Spend the weekend immersed in dynamic culinary workshops and thought-provoking lectures led by leaders in the culinary nutrition field. The 9th Annual Culinary Nutrition Conference is designed to bridge the gap between nutrition science and the culinary arts, empowering dietitians and health professionals to bring their expertise to life through food, cooking, and real-world application.
Through a unique blend of evidence-based education, culinary demonstrations, and case-based learning, this conference supports professionals in expanding their skills and becoming more versatile, confident, and well-rounded practitioners in today’s rapidly evolving nutrition landscape. Expert speakers will explore a wide range of timely topics, ensuring there is something new and valuable to learn no matter your area of practice.
The conference will be held virtually on Zoom from 12:00–5:30 pm ET on Saturday, May 30 and Sunday, May 31. All sessions will be recorded, and registrants will have access to recordings for 6 months, allowing you to learn at your own pace. Participants can earn 8 CEUs whether attending live or watching the recordings. Recipes for the culinary demonstrations will be shared in advance for those who wish to cook along in real time. You’ll gain new perspectives, meaningful connections, and ideas you can continue to build on long after the event concludes.
Past Recorded Events
Unlocking Extra Virgin Olive Oil: A Journey Through Flavor, Science, and Health
Discover the flavor, aroma, and health benefits of extra virgin olive oil (EVOO).
Join Leandro Ravetti, EVOO sommelier and co-CEO of Cobram Estate, as he guides us through the science, quality, and sensory experience of EVOO. During this interactive tasting masterclass, learn to identify key flavor and aroma notes, understand what makes EVOO unique, and explore the nutritional differences between extra virgin and other cooking oils, including the powerful and unique biophenols that contribute to its health benefits.
This interactive session provides evidence-based insights, practical strategies, and sensory-led education to help you confidently incorporate EVOO, make informed recommendations, and apply the latest research in practice. Whether you want to debunk common myths, explore real-world applications, or elevate your expertise, this webinar delivers the tools and knowledge to transform your approach to dietary oils.
You won’t want to miss this one-of-a-kind taste experience hosted by the global brand leader in EVOO production and the freshest, local producer of California-grown extra virgin olive oil – Cobram Estate.
This webinar is sponsored by Cobram Estate. Please note this event is not for CPEU credit.
(The first 1500 registrants who registered by February 17th were shipped a tasting kit that included a selection of Cobram Estate 100% Californian-grown Extra Virgin Olive Oil from their most recent harvest, an oil for comparison and tasting cups.)
What’s better than learning about the latest evidence-based health benefits of walnuts? Cooking (and eating) while doing it! CNC is excited to partner with the California Walnut Commission, where Kristy and Jackie will be presenting a virtual workshop series entitled, “Eat the Science.” The series is designed to bring walnut health research to life through unique culinary application. Join us to learn about the latest cooking and preparation techniques that incorporate walnuts, unique usage ideas, as well as the innovative research that supports walnut consumption for optimal health and well-being. Feel free to view or cook-along to each 60-minute Eat the Science workshop - either way you will receive two recipes and 1 FREE CPEU by the Commission on Dietetic Registration (CDR) for each workshop you participate in.
To view past workshops and receive your CEU certificate, head to the Eat the Science landing page by clicking the link below.
Get Cultured: How Fermented Foods and Biotics Are Redefining Wellness
Join us for an enlightening and practical session designed for registered dietitians exploring the powerful intersection of nutrition and microbiome science. Renowned digestive health expert Kate Scarlata, MPH, RDN will present the latest research on fermented foods and biotics, while Kristy Del Coro, MS, RDN and Jackie Topol, MS, RD lead a dynamic recipe demonstration showcasing delicious, gut-supportive dishes. This webinar will empower you with science-backed insights and hands-on strategies to enhance your clinical practice and culinary toolkit.
Learning Objectives:
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Identify the differences between live and active cultures, probiotics, prebiotics, and post-fermentation metabolites.
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Review the latest research on health outcomes associated with foods that have undergone fermentation.
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Describe what clients should look for on food labels of prebiotic and probiotic-rich foods.
Get Cultured: How Fermented Foods and Biotics Are Redefining Wellness awards 1 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.
This webinar received commercial support from Activia®.
After watching the recording, complete the post-webinar survey here. Once you hit submit, you will be taken to a Thank You page, where there will be a link to the CPEU certificate for you to download.
Cultivating Healthy Habits Across the Lifespan with Avocado: Two-Part Series
It’s never too early or too late to emphasize the benefits of nutrition for reducing chronic disease risk. Establishing healthy habits at any life stage can lead to healthier futures and success could start with something as simple as fresh avocado. Discover the power of avocados in developing sustainable nutrition habits for your patients and clients to support well-being from infancy to adulthood.
Join Kristy and Jackie for this two-part webinar series for the latest avocado nutrition research, valuable counseling strategies, and timesaving, family-friendly culinary tips to enjoy more nutrient-dense foods like avocado.
This webinar series is sponsored by Avocados – Love One Today®.
Accreditation
Physicians:
In support of improving patient care, this activity has been planned and implemented by MedStar Health and the Culinary Nutrition Collaborative. MedStar Health is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.
MedStar Health designates each activity for a maximum of 1.0 AMA PRA Category 1 Credits™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.
Registered Dietitians and Dietetic Technicians, Registered: Healthy Beginnings: Nourishing Healthy Habits in Moms, Babies, Children, and Adolescents with Fresh Avocado awards 1 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program. Healthy Futures: Establishing and Sustaining Healthy Habits throughout Adulthood with Fresh Avocado awards 1 CPEU in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program. The Culinary Nutrition Collaborative is the provider for these activities.
The non-profit Food + Planet and the Culinary Nutrition Collaborative are proud to co-host this webinar on aquatic foods (AKA blue foods) and how they are beneficial for us and our planet. This webinar originally took place on October 18, 2023 but the recording is now available!
This webinar focuses on sea vegetables and bivalves and includes information on their nutritional benefits and their environmental impact along with recommendations on sourcing and preparation. Special guest speakers include Sharon Palmer, MSFS, RDN ("The Plant Powered Dietitian") and Togue Brawn, Maine-based seafood expert and fisheries manager of Downeast Dayboat. Sharon and Togue will also be showcasing two recipes using kelp and scallops.
This webinar is approved for 1 CEU by the Commission on Dietetic Registration.
Click the link below to gain access to the webinar.
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6th Annual Global Cuisine Series
"A Taste of Culinary Nutrition from Around the Globe"
Thursdays from February 12th until March 26th at 6:00-8:00pm ET on Zoom
Join us for an exciting and educational culinary journey as we explore 6 vibrant food cultures from around the world! This year’s series will feature cuisines from Trinidad and Tobago, Armenia, Argentina, Ecuador, Nigeria, and France, offering an immersive experience. Whether you're a registered dietitian, health professional, chef, or nutrition student, this series is designed to broaden your culinary knowledge and elevate your practice through a global lens.
Each session is led by a dietitian from that background or with extensive firsthand knowledge of that culture, who will offer insight into their cultural heritage along with practical nutrition insights. Attendees then have the opportunity to engage in a cook-along style demonstration where you can learn by doing, with optional participation.
What to You Can Expect:
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Learn about the rich food traditions, key ingredients, and modern adaptations of dishes from six unique cultures.
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Gain valuable skills in modifying traditional recipes without losing their authentic flavors and cultural significance as well as vital counseling skills.
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This series is approved for 12 Continuing Education Units (CEUs) by the Commission on Dietetic Registration, and meets the requirement for Ethics credit.
Session Details:
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Dates: Thursdays from 6:00 – 8:00 pm ET, February 12 to March 26 (Note: No session on February 19)
2026 Agenda
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Thursday, February 12 - Nathalia Rupert, RD [Trinidadian cuisine]
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Thursday, February 26 - Kathy Chraghchian, RDN [Armenian cuisine]
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Thursday, March 5 - Gisela Bouvier, MBA, RDN, LDN [Argentinian cuisine]
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Thursday, March 12 - Diana Alberti, RDN, CDN, RYT [Ecuadorian cuisine]
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Thursday, March 19 - Umo Callins, MS, RD, CSSD, LD, CPT [Nigerian cuisine]
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Thursday, March 26 - Chloé De Smet, Diététicienne Nutritionniste [French cuisine]
(Please note we will not have a session on February 19)
Expanding your knowledge of global cuisines equips dietitians with the tools to support clients from all backgrounds, making you a more effective and inclusive practitioner and nutrition communicator.
Don’t miss this opportunity to expand your culinary toolkit, diversify your plates, and gain essential insights for working with a globally diverse population.
All sessions will be held LIVE on Zoom and will be recorded for those that are not able to join for some or all of the live event.
***A portion of our proceeds will be donated to Feeding America ***
Speakers
Registration Closed
