Dietitians Take The Lead In Teaching Kitchens

Tuesday, October 20
1:30 PM – 2:30 PM (Central Time)
Location:
CE: 1.0
Level 2 (intermediate knowledge/experience)
Activity Code: 157719
Course Tracks: Interprofessional Collaboration

This session aims to inspire and empower RDNs to improve health and healthcare through teaching kitchen-based education. It also adds a unique perspective to the Second Century Initiative’s focus on the power of experiential learning in food and nutrition to create positive global change.

The moderator will summarize the various sectors and opportunities for teaching kitchens and other pertinent factors. She will briefly introduce the Teaching Kitchen Collaborative (TKC), co-founded by the Harvard TH Chan School of Public Health and the Culinary Institute of America, including the scale and diversity of its membership as well as the creation and functions of its new RDN subgroup. Finally, she will outline why RDNs are uniquely qualified to lead the teaching kitchen revolution and ways in which RDN leadership can enhance these programs.

The three diverse panel members will describe the role of teaching kitchens in their respective sectors, as well as specific details about how they have played key roles as RDNs in launching and expanding their programs, their outcomes and published findings. They will also note institutional changes they have overcome with their unique expertise. They will also address their innovative strategies to continue or expand programming during the COVID-19 pandemic.

Learning Objectives:

  • Identify at least 5 settings in which dietitians can uniquely advance integration of teaching kitchens.
  • Identify at least 3 ways in which integrating education through teaching kitchens can enhance dietitians’ practice.
  • Describe at least 3 ways in which teaching kitchen programs led by dietitians have been proven to positively and distinctly impact their respective audiences.

Performance Indicators:

  • 3.1.6 Takes an active role in sharing information and
    knowledge.
  • 2.1.3 Tailors message to meet the needs of the
    target audience.
  • 9.4.4 Adjusts education plan to meet the needs of
    the individual, group and population

    Moderator(s)

  • Dietitians Take The Lead In Teaching Kitchens -

    Deanne Brandstetter, MBA, RD

    Vice President Nutrition and Wellness

    Compass Group

    • Speaker(s)

  • Dietitians Take The Lead In Teaching Kitchens -

    Olivia Weinstein, MS/RD/LDN

    Director of Culinary Nutrition

    Boston Medical Center

  • Dietitians Take The Lead In Teaching Kitchens -

    Erica Lee, MPH, RD

    Grant Coordinator

    UCLA

  • Dietitians Take The Lead In Teaching Kitchens -

    Melanya Souza, RD, LD/N

    Clinical Dietitian & VA HTK National Co-Lead

    Department of Veterans Affairs