Culinary & Learning Studio

Plant-Based Protein Snack Hacks: Quick & Easy Prep Solutions

Culinary Demo

Date: October 9
Time: 11:30 a.m. – 12:15 p.m.
Location: Orange County Convention Center, Expo Hall Culinary & Learning Studio

Sponsored by FNCE® Signature Sponsor: Orgain

As clients and patients maintain increasingly busy schedules, nutrition and dietetics professionals must offer practical and appealing ways to enhance the nutrient density and timing of snacks in different eating patterns. With varied disease states, wellness goals and age groups in mind, this demonstration will present the benefits of plant protein inclusion while preparing three easy, balanced, and delicious gluten free, vegan snack recipes that can help promote satisfaction and fill nutrient gaps. Keys to making advanced food preparation with plant protein attractive to clients will be highlighted and suggestions for alternative preparations will be offered.

Learning Objectives

  • Identify advantages of plant protein inclusion in all eating patterns from vegan to omnivore.
  • Describe benefits of and strategies for enhancing macronutrient balance in snacks.
  • Demonstrate ways that advanced preparation of snacks can benefit clients with busy lifestyles and varied wellness-related goals.
Kelly Jones, RD, CSSD, LDN
Speaker: Kelly Jones, RD, CSSD, LDN
Acacia Wright, RD, CD
Moderator: Acacia Wright, RD, CD

Formula and the Foodie: Creative Cooking with Amino Acid Formula

Culinary Demo

Date: October 9
Time: 12:45 – 1:15 p.m.
Location: Orange County Convention Center, Expo Hall Culinary & Learning Studio

Sponsored by FNCE® Premier Sponsor: Reckitt/Mead Johnson

The versatility of incorporating amino acid-based formula into recipes to enhance the dietary intake of patients with food allergies will be presented. In demonstrating the preparation of recipes, oral motor development and nutritional optimization will be highlighted.

Learning Objectives

  • Describe how to incorporate alternative ingredients when developing allergy friendly recipes.
  • Explain the importance of cross contact precautions during food and recipe preparation as it relates to food allergy.
  • Demonstrate alternative ways to incorporate amino acid-based formulas into the diet to meet nutritional needs.
Raquel Durban
Speaker/Chef: Raquel Durban, MS, RDN, LDN
Jessica Thornton
Moderator: Jessica Thornton, MS, RDN, LDN, CSP, CNSC, CLC

Discover Your Inner Chef with Oats and Oat Flour

Culinary Demo

Date: October 10
Time: 9:45 – 10:30 a.m.
Location: Orange County Convention Center, Expo Hall Culinary & Learning Studio

Sponsored by FNCE® Premier Sponsor: Quaker

As food and nutrition professionals, you are likely aware that oats provide a variety of nutritional benefits. It’s time to think beyond breakfast as this classic pantry staple can easily be elevated in new and exciting ways that you or your patients and clients may not even have considered before. Join two chefs as they share how people’s taste preferences and trends can inspire recipe creation and transform oats into dishes that not only meet nutritional preferences, but also excite the palate and bring enjoyment to your patients and clients. They’ll also provide a cooking demonstration featuring oats and oats flour to show how they can be versatile ingredients in your recipes and the nutritional benefits they provide for your customers, clients or patients.

Learning Objectives

  • Describe how to create and highlight flavors while cooking to help improve nutritional intake.
  • Describe how different types of oats can create various textures, flavors and eating experiences while cooking or baking.
  • Demonstrate ways to introduce different types of oats and in new ways (e.g., as a side dish, in a savory format, using multiple types of oats in the same recipe, including oat flour).
Steven Dominguez
Speaker: Steven Dominguez
Charlene Gladden
Speaker: Charlene Gladden
Kate Hebel, MS, RDN
Moderator: Kate Hebel, MS, RDN

New Research on Bone Health and Prunes Across the Lifespan

Expo Briefing

Date: October 10
Time: noon – 12:45 p.m.
Location: Orange County Convention Center, Expo Hall Culinary & Learning Studio

Sponsored by FNCE® Premier Sponsor: Sunsweet Growers 

Bone health often takes center stage in nutrition care for postmenopausal women and aging adults, but science supports that it should be given the same attention across different life stages for all individuals. It’s important for nutrition professionals to stay abreast of the latest research on dietary interventions, including the role prunes can play in supporting bone health and potentially mitigating fracture risk. In this session, Dr. Shirin Hooshmand, PhD, RD will review the body of literature supporting why prunes are an important food-based option to support bone health across the lifespan, and Dr. Connie Rogers, PhD, MPH will present new research revealing the anti-inflammatory effects of prunes and their osteoprotective effects. Attendees will walk away with new information to share with their patients and clients, including bringing awareness to World Osteoporosis Day on October 20.

Learning Objectives

  • Explain the findings of at least two published clinical studies on prunes and bone health.
  • Define the quantity of prunes that is supported by research to have a clinical benefit as a food-based option for bone health.
  • Describe the role inflammation plays in bone health and the protective effect prunes have demonstrated in research.
Shirin Hooshmand, PhD, RDN
Speaker: Shirin Hooshmand, PhD, RDN
Connie Rogers, PhD, MPH
Speaker: Connie Rogers, PhD, MPH

Targeting Mitochondrial Health: An Advanced Nutrition Strategy for Healthy Aging

Expo Briefing

Date: October 10
Time: 1 – 1:30 p.m.
Location: Orange County Convention Center, Expo Hall Culinary & Learning Studio

Sponsored by FNCE® Premier Sponsor: Timeline Nutrition 

Covering one of the hottest topics in advanced nutrition, Dr. Taylor C. Wallace, Dr. Anurag Sing and Dr. Emily Werner will discuss recent findings on the connection between mitochondrial health and healthy aging, sports performance, and rehabilitation… including the role of Urolithin A. The expert speakers will synthesize the latest research to deliver key insights and practical applications that will improve your understanding and practice.

Learning Objectives

  • Describe the key role of mitochondria in maintaining health, changes that occur with aging, and in exercise performance.
  • Identify different strategies and biological pathways being studied to improve mitochondrial health.
  • Discuss practical, real-world applications of these strategies for the improvement of mitochondrial health.
Anurag Singh, MD, PhD
Speaker: Anurag Singh, MD, PhD
Taylor C. Wallace, PhD, CFS, FACN
Speaker: Taylor C. Wallace, PhD, CFS, FACN
Emily Werner, PhD, RD, LDN
Moderator: Emily Werner, PhD, RD, LDN

A New Look at Indulgent Foods: Portion Guidance in Action

Expo Briefing

Date: October 10
Time: 2:30 – 3:15 p.m.
Location: Orange County Convention Center, Expo Hall Culinary & Learning Studio

Sponsored by FNCE® Signature Sponsor: National Confectioners Association 

Based on findings from groundbreaking research and published reports, Hank Cardello will provide an overview on how the confectionery industry is providing more transparency, creating more portion guidance options in innovative packaging, and educating consumers about how unique products like chocolate and candy can be an occasional treat in a balanced lifestyle. He will also share proprietary research showing the influence some indulgent foods may have on obesity. Additionally, he will discuss how effective a policy decision-making process that brings all stakeholders to the table can be in terms of driving successful outcomes that empower consumers to manage their intake of added sugars and make informed choices.

Learning Objectives

  • Describe how industry collaboration with Partnership for a Healthier America has increased the percentage of portion guidance options and products that carry front-of-pack calorie labels.
  • Explain how consumer purchasing behaviors of indulgent foods have shifted during the pandemic and define how the “treat” approach can yield lower intakes of calories from added sugars.
  • Demonstrate how dietary guidance, more informed policy decisions, and an enlightened industry can enhance consumer health and wellness.
Hank Cardello
Speaker: Hank Cardello
Farida Mohamedshah
Moderator: Farida Mohamedshah, MS, CNS