Bringing Nutrition Education to Life Through Culinary Instruction

Bringing Nutrition Education to Life Through Culinary Instruction
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Presented by: Jeanne Petrucci, MS, RDN

Knowledge without tools and skills is like giving someone a box of nails without a hammer and telling them to build a house. Most people know they should be eating more vegetables, fruits, and whole grains. Giving them a list of foods or solely providing counseling on macronutrient balance alone is not enough to promote behavior change. Patients don’t eat paper and patients don’t eat carbs, proteins, and fats. They eat food – so having a conversation around food selection and preparation can be a turning point in achieving and maintaining healthy eating habits.

This session reviews why healthcare professionals and nutrition educators should be the influential leaders providing resources for food selection, meal planning, and food preparation

This presentation was recorded at the 2020 Integrative Healthcare Symposium Annual Conference.