- Wed, Oct 18ZoomOct 18, 1:00 PM – 2:00 PM EDTZoom
Blue Foods: How Sea Vegetables and Bivalves Can Help You and Our Planet
Wednesday, October 18 at 1pm ET
In celebration of National Seafood Month, join the non-profit Food + Planet and the Culinary Nutrition Collaborative for a webinar to learn all about aquatic foods (AKA blue foods) and how they are beneficial for us and our planet. This webinar will focus on sea vegetables and bivalves and include 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 who will also be showcasing two recipes using kelp and scallops.
This webinar is pending approval for 1 CEU by the Commission on Dietetic Registration.
**A recording will be available for any registrants who are not able to attend live.**
Food + Planet is a collective, visionary 501c3 founded by four registered dietitians with varied experience in the food system. Their aim is to empower healthcare professionals to be leaders in sustainable food systems. They envision a science and practice of nutrition that honors nature as the foundation of health through the four dimensions of sustainability.
They recently published a free, downloadable cookbook, Blue Foods as Medicine: 20 Healthy, Delicious Recipes Featuring Sea Vegetables and Bivalves. The cookbook includes 20 healthy, flavorful recipes created by a team of award-winning culinary registered dietitian nutritionists across the country. The recipes showcase a variety of traditional and innovative dishes featuring aquatic foods, such as Blueberry Sea Moss Smoothie, Wakame Salad, and Lo Mein with Clams and Mussels. This essential book on blue foods provides the basics on the nutrition and sustainability benefits of aquatic foods, as well as how you can find them in your supermarket, and prepare sea vegetables and bivalves at home with quick, easy tips. The free Blue Foods as Medicine Cookbook and cooking videos are available at eataquaticfoods.org/cookbook.
6th Annual Culinary Nutrition Conference
Spend the weekend immersed in culinary workshops and lectures given by chefs, physicians, and culinary nutritionists. This conference provides a unique platform for dietitians and chefs to come together, share progressive ideas and provide practical tools that integrate nutrition science with innovative culinary technique.
Our expert speakers will be covering a wide variety of hot topics so whether you work in clinical, private practice, academia, media, or culinary nutrition, there will be something new and exciting to learn that you will be able to apply to your business.
Attendees have the choice between attending in-person at the Institute of Culinary Education in New York City -OR- virtually on Zoom. We have a very limited number of in-person tickets so if you'd like to attend in-person please do not wait to register. Those attending in-person will have more of a hands-on experience in this state-of-the-art culinary school, catered lunch, and additional networking opportunities.
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 and there will be lots of goodies and prizes to win for those that register!
** The conference is approved 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 firstname.lastname@example.org
Registration is now closed
Saturday, August 12th (12:00pm-5:00pm ET)
One Pot Meals for All: Budget-Conscious Convenience Cooking with Dana Angelo White, MS, RD, ATC
Electric pressure cookers, multi-cookers, air fryers, high-speed blenders and other kitchen gadgets continue to revolutionize budget-friendly, healthy cooking. Learn to make easy, one-pot meals in MINUTES, plus get tips and tricks for meal planning and prepping using the hottest kitchen appliances with affordable and accessible ingredients.
It's Just Business - Being Paid Fairly and Knowing Your Worth with Micah Siva, RD
It's no secret that you need to make money to not only survive in life, but in business... So why do we shy away from the topic? In a society where we are discouraged from talking about income, it's time to lift the veil to create a standard where we, as a profession, are paid fairly. While sharing her experience and story about leaving the counseling world, Micah will discuss her key learnings on how to create a 6-figure culinary nutrition and consulting business, how she invested in herself, marketing and selling your work, and how to price your services. Micah's goal is to inspire those in the dietetics field to take charge and charge what they are worth.
Planted Performance: Fueling Your Fitness with Plants with Natalie Rizzo, MS, RD
This session will prepare you to give active clients all the tools they need to fuel their activity on a plant-based diet. Whether they are running a marathon or attending spin class a few times per week, everyday athletes have different nutrition needs than the general public. Natalie will share the fundamentals of sports nutrition for everyday athletes, as well as special considerations for those who are plant-based or are considering a plant-based diet. We will address calorie and protein questions, as well as nutrients of concern. Then we will create a few plant-based recipes that have all the nutrients that everyday athletes need to fuel and recover from their workouts.
Sunday, August 13th (12:00pm-5:00pm ET)
Seafood 101: How to Confidently Source, Shop, and Prepare Seafood with Chef Richard LaMarita
In this session, Chef Rich will cover everything you need to know to get started with seafood, starting with a discussion on sustainability and how to source and
choose the best, most sustainable seafood for your table. Chef Rich will provide an overview on how to cook seafood – we’ll prepare a few dishes together showing you examples of sustainable seafood used in different preparations.
Nutrition and the Brain: Feed Your Mental Health with Dr. Drew Ramsey
In the talk, "Feed Your Mental Health" Dr. Ramsey covers research in the Nutritional Psychiatry field. He discusses concepts such as inflammation and the microbiome and how they play a role in mental health. Dr Ramsey also discusses the AntiDepressant Food Scale and which nutrient dense foods are most important to be adding into our diets.
Food for Healing: A Modern Approach to Traditional Chinese Medicine with Zoey Gong, RD
Traditional Chinese Medicine (TCM) food therapy has been supporting the health and wellness of the Chinese people for thousands of years. During this presentation, TCM chef, food therapist, and registered dietitian Zoey Gong will introduce the basic principles of using food and herbs as a dietary intervention as well as prevention of diseases. You can expect to learn TCM food energetics (thermal nature, five elements, Meridian affiliation), constitutional and seasonal eating, and 10 must have TCM ingredients for your everyday pantry.
"This was the first conference I have attended where all the sessions made sense for me personally as an RD."
"The topics, presentations, recipes and discussions were AMAZING. This is just what I needed."
"I have been a clinical dietitian for more than 40 years. This is one of the top 5 conferences I have ever attended."
3rd Annual Global Cuisine Series
"A Taste of Culinary Nutrition from Around the Globe"
Announcing our 3rd Annual virtual cook-along series focused on Global Cuisine! We will be covering 6 new food cultures, including: Southern African, Indigenous, Vietnamese, Lebanese, Nordic, and Italian. We welcome RDNs, health professionals, chefs and nutrition students to participate in a series of hands-on workshops covering a selection of food cultures from around the world through the lens of culinary nutrition. Join us as we continue to diversify our plates and our palates and most importantly, enhance our knowledge as practitioners of a diverse population.
A ticket to this series includes registration to 6 interactive culinary workshops held weekly on Thursdays at 6-8pm ET from February 16th until March 23rd. This series is approved for 12 CEUs by the Commission on Dietetic Registration and meets the requirements for the Ethics credit.
Thursday, February 16, 6-8pm ET - Cordialis Msora-Kasago, MA, RDN (Southern African)
Thursday, February 23, 6-8 pm ET - Denee Bex, MPH, RD, CDCES (Indigenous)
Thursday, March 2, 6-8 pm ET - Tien Hung, MS, RDN (Vietnamese)
Thursday, March 9, 6-8 pm ET - Nina Dahan, MS, RD (Lebanese)
Thursday, March 16, 6-8pm ET - Karin von Zelowitz, MS, Leg. dietist (Nordic)
Thursday, March 23, 6-8pm ET - Barbara Baron, MS, RDN, CDN, FAND (Italian)
Each session will be led by a different chef/RDN who will present important aspects of their food heritage in a cook-along style demonstration for participants (cooking along is optional). Presenters will cover key ingredients and food traditions, as well as concrete recommendations for healthy recipe modifications without compromising the cultural significance of the dish.
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 actual event.
***A portion of our proceeds will be donated to Diversify Dietetics and World Central Kitchen ***
Regular tickets: $149
**If you have a coupon code, please enter it on the checkout page. (If you are using your desktop, the spot to enter the code is on the TOP RIGHT HAND CORNER.**
Student tickets: $79 (proof of Student ID requested)
*Full Price and Student Tickets available for purchase until Feb 15th, 2023 at 11:59pm ET.*
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.
Workshop #1- Walnuts for Well-Being: Recipe Hacks that Save Time in the Kitchen
Wednesday, 11/9 from 1:00-2:00PM EST
The busy-ness of the Fall season is upon us with school in full swing and the holidays on our heels. Feeling frazzled and short on time might be a common feeling for many. Join our inaugural workshop and learn time saving meal hacks with walnuts through two unique recipes that can be repurposed various ways in a week, demonstrated by Kristy and Jackie.
The recipes and hacks can save time and reduce stress, but also the ingredients, like the powerhouse walnut, have been clinically studied and demonstrate an emerging role in supporting mental well-being. Walnuts have a unique matrix of bioactive nutrients and phytochemicals that may support beneficial effects on mood and mental health, including polyunsaturated fatty acids, specifically the plant-based omega-3 alpha-linolenic acid. Walnuts are the only nut to provide an excellent source of this essential fatty acid (2.5g/oz)3. Each recipe will be paired with the latest research that has shown walnut consumption and potential support for mood and overall well-being. Recipes will include: Walnut Mexican Street Corn Tacos and Kale Farro Apple Salad with Creamy Apple Cider Walnut Vinaigrette.
Missed our first workshop? Click the button below to watch the recording.
Workshop #2- Explore the Latest Food Trends with Heart-Healthy Walnuts*
Wednesday, 2/1 from 1:00-2:00PM EST
DYK: Walnuts are the only nut with an excellent source of the plant-based omega-3 ALA (2.5g/oz), an essential fatty acid that may play a role in heart health?1 They are also certified by the American Heart Association® with the Heart-Check mark, per one ounce serving.2
Our winter workshop kicks off the new year and brings the latest food trends to life through culinary application and the latest heart health research featuring walnuts – just in time for American Heart Month.
Join us to learn how to make two unique recipes with walnuts that will feature the latest heart health research and highlight how you can leverage new food trends for 2023 in your cooking. The two trends will feature the reinvention of retro foods through the lens of the wellness-conscious consumer and the fusion of flavors to create new ones...have you heard of “swicy”?! Recipes will include: Swicy Pineapple-Walnut Sheet Pan Dinner and California Walnuts Meatless Meatballs.
Missed our second workshop? Click the link below to watch the recording:
To receive your CPEU certificate after you watch the recording, click HERE.
Workshop #3: Food For Thought: Family-Friendly Walnut Recipes and Emerging Brain Health Research
Wednesday, 4/26 from 1:00-2:00PM EST
A growing body of research has shown that walnut consumption may help support optimum brain health and cognitive function!
Join our latest workshop in the series focused on how walnuts and their unique nutrient profile, including omega-3 ALA (2.5g/oz), may play a role in supporting brain health including cognitive function.4 The Culinary Nutrition Collaborative will demonstrate how to make two unique recipes with walnuts that are family-friendly and can be shared with your patients and clients. Recipes that will be demoed include: Pizza with Plant-Based California Walnut Crumble and Walnut Crepes Two Ways!
Missed our third workshop? Click the link below to watch the recording:
To receive your CPEU certificate after you watch the recording, click HERE.
* Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.
1. Sala-Vila A, Fleming J, Kris-Etherton P, Ros E, Impact of α-Linolenic Acid, the Vegetable ω-3 Fatty Acid, on Cardiovascular Disease and Cognition. Advances in Nutrition. 2022; 13(5): 1584–1602.
2. One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat, including 2.5g of alpha-linolenic acid, the plant-based omega-3. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
4. U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2020-2025. 9th Edition. December 2020. Available at DietaryGuidelines.gov.