167. Craft Beers: History and Sustainability in Healthy Kitchens

Monday, October 28
3:30 PM – 5:00 PM
Location: 115-ABC
CE: 1.5
Level 2 – Intermediate
Activity Code: 149565

Craft beer is now a leading force in the beer industry, attracting artisans and cooks to the art and science of home brewing. With diverse sensory qualities grounded in history, this flourishing craft is anchored in ecology, community and sustainability. Beer goes beyond drinking, and represents new opportunities to create innovative recipes and meals, inspire cooking, develop collaborative relationships and build healthy communities. Understanding the historical evolution and sensory qualities of beer to enhance recipes, complement meals and cultivate sustainability is critical for Registered Dietitian Nutritionists seeking to bridge the brewing mega-trend with their current dietetic practice. A virtual culinary demonstration will spotlight beer’s role in healthy cooking techniques and recipes.

Learning Objectives:

  • Develop innovative flavor profiles in everyday dishes by using beer as an ingredient to enhance healthful cooking techniques and recipes that will inspire home cooking.
  • Describe beer categories and styles, while applying their sensory qualities to complement healthful recipes and finished meals.
  • Build cultural competence by bridging the brewing mega-trend with dietetic practice through beer’s historical, sensory, sustainable and culinary contributions, support of the environment, and development of healthy communities and collaborative relationships.

Learning Need Codes:

  • 8130 Sensory perception and evaluation of foods and ingredients
  • 8018 Environmental, agricultural &
    technologic influences on food systems
  • 8100 Recipe and food development

Performance Indicator:

  • 13.2.3 Incorporates principles of food science and preparation in recipe development.
  • 8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
  • 8.4.2 Develops and/or modifies recipes, menus and meals using sensory perceptions and other food components.

    Moderator(s)

  • Elizabeth Weiss, MS, RDN

    Podcast Host

    Liz’s Healthy Table

  • Speaker(s)

  • Libby Mills, MS, RDN, LDN, FAND

    Owner

    Dig In Eat Up

  • Joy Dubost, PhD RD

    President

    Dubost Food & Nutrition Solutions, LLC