172. The Artful Experience and Health Benefits of Convivial Cooking and Dining

Sunday, October 27
3:30 PM – 5:00 PM
Location: 201-ABC
CE: 1.5
Level 2 – Intermediate
Activity Code: 149434

The convivial pleasures of eating out can waylay plans for home-cooked meals which, although linked to better health outcomes, can feel illusive in our fast-paced food culture. Fortunately, many people aspire to cook and enjoy relaxing, shared mealtimes, so nutrition professionals can leverage these aspirations. This session demonstrates how to help patients and clients embrace nutritious convivial meals and entertainment-infused cooking at home.

Two French-trained culinary dietitians share American, French and Mediterranean conviviality concepts that build healthy eating patterns, improve nutrient intake, hone food-preparation skills and promote pleasure in the kitchen and at meals. Attendees will also learn convivial food-preparation options and convivial meal strategies like staging and timing meals, nurturing appetites, managing distractions, creating ambiance and inviting taste and food appreciation moments at meals.

Learning Objectives:

  • Identify key characteristics of home-based convivial meals and food preparation that create pleasurable incentives to cook, support healthy eating patterns, increase nutrient-rich food intake, improve cooking skills and reduce stress.
  • Help patients and clients to engage in convivial eating behaviors that support their health, improve social interactions and result in more pleasurable nutritious meals.
  • Guide clients and patients to easily cook at home in more convivial, entertaining ways and feel empowered to plan and oversee simple hands-on group cooking experiences.

Learning Need Codes:

  • 6020 Counseling, therapy, and facilitation skills
  • 8015 Cultural/ethnic food & culinary practice
  • 8090 Menu planning, nutrient analysis

Performance Indicator:

  • 1.3.9 Recognizes and incorporates knowledge of cultural and/or religious foods, practices and preparation.
  • 13.2.7 Modifies recipes and menus that accommodate diverse health, economic and cultural needs in order to achieve nutritional goals and requirements.
  • 9.6.1 Determines and applies counseling theories, psychological methods and strategies that empower customers to make changes.

    Moderator(s)

  • Christy Wilson, RDN

    Nutrition counselor and nutrition consultant

    University of Arizona and self employed

  • Speaker(s)

  • Michele Redmond, MS, RDN, CC, FAND

    Chef Dietitian & Food Enjoyment Activist

    The Taste Workshop

  • Mary Brighton, MS, RDN

    Integrative Nutritionist

    Hackensack Meridian Integrative Health & Medicine