1. Back to Home Plate: Culinary Basics as a Health Strategy December 15, 2010 Presenter: Roberta Duyff, MS, RD, FADA, CFCS - Food and Nutrition Consultant/Author Duyff Associates, St. Louis, MO Moderator: James M. Rippe, MD – Leading cardiologist, Founder and Director, Rippe Lifestyle Institute Approved for 1 CPE (Level 2) by the American Dietetic Association Commission on Dietetic Registration Orlando Health is an approved provider of continuing nursing education by the Florida Board of Nursing (Provider No. FBN 2459). Orlando Health is an approved provider of continuing nursing education by the North Carolina Nurses Association, an accredited approver by the American Nurses Credentialing Center’s Commission on Accreditation (AP085). Recording of the December 15, 2010 webinar and PDF download of PowerPoint available at: www.ConAgraFoodsScienceInstitute.comwww.ConAgraFoodsScienceInstitute.com

2. Back to Home Plate: Culinary Basics as a Health Strategy This webinar covered:  Lifestyle changes, including lack of time, new kitchen technologies and desire for convenience have affected culinary skills.  Home cooking can make a difference in providing control over ingredients; food quality; cooking methods; portion sizes; flavor and food costs.  The 2010 Dietary Guidelines Advisory Committee calls for improved nutrition literacy and cooking skills – and for empowering and motivating people to prepare and consume healthy foods at home, especially among families with children  Health professionals are positioned to teach kitchen basics during nutrition counseling, but need to be familiar with them as well (i.e. cooking techniques; menu planning; methods to retain nutrients; recipe modifications; food safety principles, etc.)  Resource List for professional education: www.foodculinaryprofs.org/fcp.cfm?page=resource_list www.foodculinaryprofs.org/fcp.cfm?page=resource_list Nutri-Bites sm Summary

3. Healthy Kitchens, Healthy Lives (Culinary Institute of America-Harvard Medical School)  Many consumers: overeat and make poor food choices.  Culinary literacy: at an all time low.  Health care providers: need culinary skills, too.  Learn by doing: essential for health care providers and consumers  Chefs and food industry: additional scientific info to guide menus/products  It takes a village! © Duyff Associates

4. What Changed? The Home Cook?  Less time for women…  At home  With food preparation  For teaching kids to cook  Less time for families….  Eating at the family table  For men and women…  Shift in domestic roles  New kitchen technology and convenience The Kitchen?  Time-saving appliances…  Microwave ovens  Slow cookers  Outdoor and indoor grill  Convenience Foods  Partly or fully prepared meals  Supermarket take-out meals  Home delivery © Duyff Associates

5. “As family and consumer sciences curriculum continues to change to meet the needs of modern society … how to feed a family of four on a tight budget, the role of the RD will also evolve … how to maintain a healthy weight and any other subjects related to that …” Source: Peregrin T. J Am Dietetic Assoc. 2010;1626-1629.

6. Dietitians Who Don’t Cook...... ADA Times. Summer 2010

7. Kitchen Competencies  Read a recipe, food label  Write a shopping list  Organize the kitchen  Know how to use basic cooking equipment (e.g. knife skills)  Manage a kitchen pantry and ‘fridge/freezer  Develop a balanced menu plan  Navigate a supermarket  Store food safely  Master a few culinary skills  Know how to make a few everyday dishes Basics © Duyff Associates Source: Healthy Kitchens, Healthy Lives, CIA/Harvard

8. Healthful Meals …  Step 1: Start with planning  Step 2: Require smart shopping  Step 3: Get ready to cook first  Step 4: Use good cooking skills  Step 5: Include serving with appeal  Step 6:End with clean up Counsel Basics Source: Duyff, Food, Nutrition, Wellness, Glencoe, 2010 and @ Home Economics, www.mealtime.org, 2009www.mealtime.org

9. Transfer your passion for flavorful, healthful food! Implications for Health Professionals 1.Adapt healthy eating messages to today’s food styles and food products: fast, simple, quality, convenient, nutrient-rich. 2.Enhance your own culinary savvy. 3.Make food education and culinary skills part of health and nutrition counseling and education, starting with kids -- and make it hands on. 4.Promote home cooking and the family table. 5.Help consumers update family favorites for better nutrition and today’s ingredients. 6.Use cooking formats—classes, tours, e-classes, recipes, and more—to promote healthy eating. © Duyff Associates

10. Food and Culinary: Do You Have These Core Competencies? 11 Categories, 70 Competencies … 1.Basic kitchen skills 2. Cooking techniques 3. Menu and meal planning 4. Ingredient selection 5. Recipe development and modification 6. Sensory perception and evaluation 7. Communication skills about food 8. Food retailing 9. Food safety 10. Sustainable agriculture 11. Food trends Source: ADA-FCP DPG Core Food & Culinary Competencies

11. Counseling? What’s Your Culinary IQ?  Techniques to …  Retain nutrients in cooking  Reduce nutrients of concern (sat/trans fats, cholesterol, sodium, added sugars, sodium)  Include healthier fats and oils, fruits, vegetables, and whole grains into foods, meals and menus  Cook foods to proper temperature for optimal safety and quality  Modify recipes to change nutritional value  Techniques to teach …  Portion control  Smart use of convenience foods  Time management in the kitchen  Meal appeal  Food safety  Kitchen ecology (less food waste, less energy waste, less water waste, smart use of packaging) Source: ADA-FCP DPG Core Food & Culinary Competencies Know Yourself

12. Back to Home Plate Culinary Basics as a Health Strategy: Resource List Food and Culinary Practice Group (ADA)  www.foodculinaryprofs.org www.foodculinaryprofs.org  ADA Food and Culinary Professionals Resource List www.foodculinaryprofs.org/fcp.cfm?page=resource_list www.foodculinaryprofs.org/fcp.cfm?page=resource_list Books  ADA Complete Food and Nutrition Guide, “Kitchen Nutrition,” – Roberta Duyff, MS, RD  Food, Nutrition and Wellness (Secondary foods text) – Roberta Duyff, MS, RD  Cooking Healthy Across America, -- Kris Napier (ed), MS, RD, Food and Culinary Professionals Cooking Demo Instruction Materials  http://snap.nal.usda.gov – Resource Library http://snap.nal.usda.gov  http://fnic.nal.usda.gov – Consumer Corner - Cooking http://fnic.nal.usda.gov  http://www.foodandhealth.com/products.php?pid=15 - Judy Doherty, RD, Chef http://www.foodandhealth.com/products.php?pid=15  http://www.supermarketsavvy.com/ - Linda McDonald, MS, RD http://www.supermarketsavvy.com/