A Renewed Look at Global Food Culture

Date: November 19

The global pandemic, wildfires, hurricanes and social unrest have all had a profound impact on global food culture – changing the marketplace and what consumers care about. The current landscape has also triggered a deeper examination of a range of issues – from global supply chains and food safety to the plight of farmers and the inequities in food access and healthcare.

Healthy, ethical, sustainable, and plant-based foods and beverages that reinforce provenance, local sourcing and authenticity have been thriving. Cooking and baking at home has become a source of comfort, distraction, entertainment, accomplishment, and a way to connect.

With the disruption of the foodservice sector, homebound consumers want to replicate the experience of luxury restaurants at home. The result has been an even greater appreciation for quality food experiences and high-end indulgences. We have also entered in a new era of preventive health with a greater focus on self-care that incorporates both physical and emotional wellness. Supporting the immune system has become the core foundation of wellness, which involves digestive health and sleep.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 1.3.6, 8.2.1, 8.3.6

Learning Objectives

  1. Review five macro changes in global food culture
  2. Identify food and beverage trends that reflect changing priorities and values
  3. Discuss implications for food and culinary professionals


Janet Helm, MS, RD

Janet is a registered dietitian and culinary professional who provides strategic counsel to a variety of food and beverage clients, including food and agricultural organizations and some of the world’s best-loved food brands. In her 25 years with Weber Shandwick, Janet has worked alongside the U.S. Department of Agriculture on multiple federal marketing orders and has extensive knowledge of nutrition and food policy. She is a cookbook author and long-time nutrition blogger who has been a leader in the intersection of food, nutrition and social media. Janet is experienced at leveraging scientific research, changing entrenched attitudes and engaging food and nutrition influencers.

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Words Matter: Mastering the Language of Flavors and Aromas

Date: September 24

Words serve many purposes. In olive oil, they serve the law by helping professionals communicate grades in the absence of negative attributes, and they serve consumers by describing the sensory profile of each oil. 

While Sensory Evaluation for labeling systems is vital, Descriptive Analysis of sensory attributes is fundamental. Like describing a wine to meet consumers’ tastes or entice their buying interest, describing positive attributes of an extra virgin olive oil has an evocative power that can enhance family recipes and cooking methods already part of a daily routine.  

This sensory session will help participants conquer the art of communicating positive sensory attributes of olive oil by using descripting terminology.

CPEU: 1.0
CPE Level: 1
Performance Indicators: 8.1.2, 8.3.7, 8.4.3

Learning Objectives

  1. Define the sensory evaluation process
  2. Quantify positive and negative sensory attributes for food and beverages to set quality standards •
  3. Communicate sensory attributes to consumers using descriptive terminology.


Orietta Gianjorio

Orietta Gianjorio, native of Rome, has worked in sensory evaluation for 20 years. She expands her expertise to several commodities. Orietta holds a 3rd level Sommelier certificate (Associazione Italiana Sommeliers), an Olive Oil Sensory Evaluation Expert certificate (IOC/EU), and she is part of the Italian Registry of Olive Oil Experts. She is one of only two people in America to hold a certificate as an Expert in Honey Sensory Evaluation, and she is part of the Italian Registry of Honey Sensory Experts. Orietta also holds a 2nd level certificate as a Qualified Chocolate Taster (International Institute Chocolier).

Orietta is the owner of ORIETTA LLC, a consulting company on sensory evaluation and descriptive analysis to the wine, olive oil, chocolate and honey industries. She works mainly on research for quality standards and labeling systems and for consumer outreach. Some of her clients are: The Culinary Institute of America and COPIA, the California Olive Oil Council, University of California (Davis), The Honey and Pollination Center (Robert Mondavi Institute), UC Davis-Mars Chocolate taste Panel, the California State Fair Competition and the Educational Center, The Italian Trade Commission and several high-end wineries in the Napa area (including The Napa Valley Reserve, Promontory, Bond, Antinori and Darioush). 

Orietta is the author of A Guide to Olive Oil and Olive Oil Tasting and three children’s books about olive oil and sensory evaluation, Coratina, Come Visit The Teeny Tiny Town of Taste, and Brainy Boo

Orietta has judged in national and international wine, olive oil, honey, chocolate and cheese competitions including the Los Angeles International Wine Competition, San Francisco International Wine Competition, The California State Fair Wine Competition; the Los Angeles International Extra Virgin Olive Oil Competition, Biol International Olive Oil Competition (Puglia, Italy), Sol D’Oro (Verona, Italy), The California State Fair Cheese Competition, The Guittard Chocolate and California State Fair Chocolate Competition, and the Good Food Award

Orietta graduated Summa Cum Laude in Film Studies, has a Masters Summa Cum Laude in Editorial and Journalism and she part of the Italian Registry of Journalist. She was a Food and Wine Editor in Italy and has written produced and hosted several TV shows in Italy and America and is a regular guest on many TV stations as a food and wine expert.

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Beyond the Bean: The Cultural History, Evolution, and Science of Soy

Date: September 9

While plant-based proteins might be trendy today, the soybean has a long history of nourishing and delighting entire populations. Learn why the soybean - grown for centuries for its nutrition benefits and versatility - may deserve the title the “original” complete plant-based protein.  Join culinary expert, Naomi Kakiuchi, RDN, and Kellogg Company Nutrition Marketing expert, David Grotto, MS, RDN, LDN, for a journey through the rich history of the soybean from its origins in Asia to the innovative products, delivering meat-like experiences, of today. This presentation will offer culinary tips, look at how soy can help meet future protein demand, link U.S. soy farmers to soy products across the globe and arm you with science-based resources so you can confidently recommend both traditional and new soyfoods to your clients.

Sponsored by: United Soybean Board

CPEU: 1.0
CPE Level: 2
Performance Indicators: 1.3.6, 8.2.2, 8.4.5

Learning Objectives

  1. Summarize the research supporting the safety and possible health benefits of soy protein and soy isoflavones
  2. Discuss key nutrient components in both traditional and new soy-based foods
  3. Identify three varieties of U.S. grown soybeans and how they are used in the food supply
  4. Utilize at least four culinary applications for traditional and new soy-based foods


Naomi Kakiuchi, RDN

Naomi Kakiuchi, RDN, is a culinary educator with expertise in the foods of Asia. She is a Certified Culinary Professional with the International Association of Culinary Professionals; and a member of Les Dames D’Escoffier and the Academy of Nutrition and Dietetics.

David Grotto, MS, RDN, LDN

David Grotto is the Senior Manager of U.S. Wellbeing Affairs for the Kellogg Company and manages strategic partnerships, as well as internal and external wellbeing communications. Prior to joining Kellogg, Dave authored three books on health and nutrition, including 101 Foods That Could Save Your Life. He is also a former spokesperson for the Academy of Nutrition and Dietetics.

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Creating Content that Resonates: Tips, Trends, & Research to Support Weight Management

Date: August 13

Amidst what feels like boundless health information, food bloggers, and rapidly changing trends, how can dietitians deliver credible, evidence-based nutrition messages and advice to clients in a way that will inspire positive action? This presentation will dive into current research on weight management, explore consumer trends, beliefs and eating behaviors, and most importantly, translate this information into culinary-focused strategies for registered dietitians to effectively communicate with consumers and the media. Attendees will leave with a deeper understanding on how to approach the topic of weight management, as well as actionable and practical tips to get through to clients/consumers and inspire healthy habits in a unique and impactful way using the newest research by Hass avocados.

Sponsored by: Hass Avocado

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 2020, 2070, 3030, 9020
Performance Indicators: 13.2.7, 8.1.3, 8.4.1

Learning Objectives

  1. Identify macro- and micronutrients in avocados associated with health benefits.
  2. Utilize current research in satiety and weight management, along with consumer trends to inform evidence-based communications.
  3. Equip patients/clients with practical and actionable ways to incorporate avocados as part of a nutritious diet.


Marisa Moore, MBA, RDN

Marisa Moore, MBA, RDN is a nationally recognized registered dietitian nutritionist and communications and culinary nutrition expert. She helps busy people get on the path to lifelong health one morsel at a time. Her integrative and practical approach to providing simple and delicious recipes coupled with science-based nutrition advice is regularly featured in the nation’s leading media outlets including CNN, the TODAY Show, Dr. Oz. Show, Women’s Health, Prevention, and many more. She is a consultant to food and nutrition companies, contributing editor for Food and Nutrition Magazine and contributor to People magazine, U.S. News and World Report, EatingWell and others.

Before launching her consultancy, Marisa worked as an outpatient dietitian, corporate nutritionist for a restaurant chain, and managed the employee worksite nutrition program at the U.S. Centers for Disease Control and Prevention (CDC). She now spends her days doing a variety of work in front of and behind the camera as a media dietitian and content creator at MarisaMoore.com.

When Marisa isn’t in front of the camera or cooking up something in the kitchen, you can find her doing yoga, salsa dancing or hanging out with her dog, Biscuit.

Zhaoping Li, MD, PhD

Zhaoping Li, MD, PhD is Professor of Medicine and Chief of the Division of Clinical Nutrition at the University of California, Los Angeles. Dr. Li completed her MD and PhD in Physiology at Bejing University. Her residency training was completed at the UCLA-VA Internal Medicine program in 1996 where she also served as Chief Medical resident. Dr. Li has been a faculty member at UCLA and VA Greater Los Angeles Health Care System since 1997. Dr. Li is board certified in Internal Medicine, and Physician Nutrition Specialist.

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Is Regenerative Agriculture the Next Wave of Sustainability?

Date: July 14

In conversations surrounding sustainability, a new terminology is emerging, regenerative agriculture. This presentation will explore the various definitions of regenerative agriculture and its relationship to sustainability, discuss how the food value chain is responding with regenerative agriculture practices and give examples of regenerative agriculture in action. As registered dietitians interact with consumers, the knowledge of regenerative agriculture practices within context of sustainable, resilient, and healthy food and water systems will help inform their response.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 12.1.2, 7.2.3, 8.4.5

Learning Objectives

  1. The participant will be able to define and describe regenerative agriculture and its context within sustainability.
  2. The participant will be able to differentiate various regenerative agricultural practices initiated by the food value chain.
  3. The participant will be able to communicate informed responses about regenerative agricultural practices as part of sustainable, resilient and healthy food and water systems.


Marianne Smith Edge, MS, RD, LD, FADA, FAND

Marianne Smith Edge, MS, RDN, LD, FADA, FAND is Founder and Principal, The AgriNutrition Edge, a consultancy committed to assisting food, health and agriculture organizations across the food value chain to better understand and navigate the changing consumer environment through strategic positioning and communications. Marianne is an agriculture native, a 6th generation farm owner and produces the bi-monthly Meet Met at the Table blog and The AgriNutrition Edge Report newsletter. She is also a senior associate for The Context Network & serves on the Board of Advisors for FLM Harvest. She is a co-author of over 25 peer-reviewed publications and a member of the Board of Editors for Nutrition Today. Marianne serves on the Kentucky Hunger Task Force and the Foundation for Healthy Kentucky Board.

Marianne holds a Bachelor of Science degree in dietetics from the University of Kentucky where she was a former member of the Board of Trustees. She has a master’s degree in public health-nutrition from Western Kentucky University.

Steve Rosenzweig, PhD

Steve is a Soil Scientist at General Mills, where he leads research and outreach programs across North America to support farmers in implementing regenerative agriculture. Steve started at General Mills in 2017 after receiving his PhD in Soil Science from Colorado State University. He now leverages his expertise in soil health and sociology to find win-win solutions for farmers and the environment. He seeks to drive adoption of regenerative farming systems within General Mills’ value chains and measure the impacts on farm economics and the environment.

Charlotte Rommereim, RDN, LN, LD

With her unique perspective as a dietitian and fifth generation family farmer, Charlotte Rommereim encourages conversations about how food is raised. She has provided multiple presentations, media interviews, and farm tours on behalf of local and national agriculture organizations to communicate from her perspective of living “farm to fork.” Charlotte served as the 2016-2018 Agriculture subgroup chair for the Food and Culinary Professionals Dietetic Practice Group of the Academy of Nutrition and Dietetics. In addition, Charlotte is a consultant dietitian to health care facilities.

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Fermented Vegetables: Keeping it Safe and Healthy

Date: May 27

Discover the many health benefits of fermented vegetables that go beyond probiotics. Learn the science behind making fermented vegetables and the right conditions to make a consistent, healthy and safe sauerkraut.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8060, 8100, 2030, 8040
Performance Indicators: 13.2.3, 7.2.1, 8.1.2

Learning Objectives

  1. Define fermented food and the bacteria that are involved in the fermentation process
  2. List the health benefits of fermented vegetables
  3. Recognize the importance of creating an anaerobic environment
  4. Describe the conditions necessary to achieve fermentation (time, temperature, salt concentration)


Darla O’Dwyer, PhD, RDN, LD

Darla O'Dwyer is a registered dietitian and holds a PhD in Food and Nutrition. She is the director of the combined dietetic internship/MS program and coordinator of the food, nutrition and dietetics program at Stephen F. Austin State University in Nacogdoches, Texas. She has a personal interest in fermented foods due to years of struggling with digestive issues. She trained in functional medicine from the Kalish Institute to learn a more holistic approach to healing herself. She also helps others with digestive disorders through her online practice, gutprofessor.com. She regularly gives fermentation workshops to teach people how to successfully ferment sauerkraut. She includes a wide variety of fermented foods in her and her family’s diet daily. Darla lives with her husband in Nacogdoches and is a mother to two wonderful sons.

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Microbials in Sustainable Agriculture: How can something so SMALL have such a BIG impact?

Date: May 12

Microbial-based products for agriculture and sustainability go hand-in-hand. We are familiar with microbes as it relates to everyday items around us like wine, yogurt, and cheese, but how is it that these tiny creatures can also be used for treating plant diseases and pests? In this talk, we will dive into the details of microbial products, how they work and how incorporating them into agricultural practices can contribute to a more sustainable future. Additionally, we will discuss the cutting- edge research behind beneficial interactions between microbes and plants. This relationship enables crop quality to be enhanced and gives insights into the promising benefits to human health that could be possible. Ag technology is booming and innovations, including biological products, are part of this wave of change for smarter ways to grow and supply food and fiber.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8018, 2030, 2040, 2080
Performance Indicators: 4.2.6, 7.2.1, 8.3.6

Learning Objectives

  1. Identify ways in which biological products are used in agriculture.
  2. Define the role biological products play in sustainability.
  3. Catalog produce items impacted by disease that microbial solution could produce long-term benefits for sustainability and quality.


Sarah Hovinga, MS Principal Scientist, Bayer Crop Science Biologics, Disease Control

Sarah Hovinga is a principal scientist with Bayer Crop Science Biologics, Disease Control. She is a microbiologist and passionate about sustainability and the safe and effective use of agricultural products. Located in West Sacramento, California, she leads a laboratory group focused on supporting research for current products and products to-be that are based on beneficial microbes. Agricultural microbials are part of a new wave of innovations that are shaking up how we think about traditional systems and approaches.  In Sarah’s opinion, these TINY organisms have the potential to make a BIG impact when it comes to sustainable agriculture She enjoys science communication and has written several pieces about her passion for agriculture, including what and how microbials can be used in agriculture and how to manage a trip to the grocery store, from an agriculture perspective. She studied biology and biochemistry at the University of California, Davis, and California State University, Sacramento, respectively. With over fifteen years of diverse experience in research and development for biologicals, she brings a holistic and global perspective to the topic of current and future agricultural practices. In her free time, she loves spending time outdoors, traveling, and with her husband and new baby girl.

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Recipe Nutrient Analysis: Opportunities and Implications for the RDN

Date: March 24

From cookbooks to the corner diner, there is a growing need for nutrient analysis of recipes. While it may seem simple on the surface, recipe nutrient analysis is quite complex. If this is a service you want to add to your practice, you won’t want to miss this webinar. Join Cathy Powers, co-author of “Recipe Nutrient Analysis:  Best Practices for Chemical and Calculated Analysis” for an informative discussion on analyzing recipes.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 2020, 8060, 8090
Performance Indicators: 13.2.2, 4.1.1, 8.4.2

Learning Objectives

  1. Describe the two basic types of nutrient analysis (calculated and chemical) and appropriate use of each
  2. List the resources, skills and information required to perform accurate calculated analysis
  3. Recognize the special considerations when working with recipes


Cathy Powers, MS, RDN, LD

Cathy Powers, MS, RD, LD, is partner with Culinary Nutrition Associates LLC and is executive director of HealthySchoolRecipes.com, a one-stop resource for creditable, healthful, and flavorful school recipes. This site brings together recipes from manufacturers, commodity boards, non-profit organizations and schools from across the country. She is also partner with Culinary Nutrition Publishing LLC and is co-author of the textbook, Essentials of Nutrition for Chefs, an IACP cookbook winner, and Recipe Nutrient Analysis: Best Practices for Calculation and Chemical Analysis. Cathy spent nearly 15 years at The Culinary Institute of America (CIA) where she was instrumental in developing the college’s cutting-edge nutrition program. She is currently chair of the CIA’s Healthy Kids Collaborative. She obtained her MS from Purdue University and her BS from Indiana University of Pennsylvania. (Akron, OH)

CPE has expired

Utilizing Recipe Development Techniques to Influence Consumer Eating Habits

Date: March 4

The focus of this panel discussion will be on both consumer-facing and corporate recipe development in the retail setting. Strategies will be shared on how dietitians in all area of practice can learn from these retail dietitians to better engage consumers in what and how they eat!

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 6010, 8060, 8100
Performance Indicators: 12.4.5, 13.2.3, 8.4.2

Learning Objectives

  1. Define the Registered Dietitian’s role with recipe development in the retail industry.
  2. Identify techniques to influence consumer shopping and eating habits through recipe development.
  3. Identify ways that dietitians in other areas of practice can implement recipe development techniques into their practice.


Emily Parent, MFCS, RD, LD

Emily Parent, MFCS, RD, LD is a Registered Dietitian with a strong passion for championing nutrition and wellness. She has a diverse dietetic background in retail, e-commerce, wellness program development and weight management, including Certificate of Trainings in both Adult Weight Management and Obesity Interventions. In her position as a Supermarket Registered Dietitian for the St. Cloud, Minnesota-based retailer, Coborn’s, Emily works closely with category managers, department leads and vendors to develop dietitian-backed omnichannel promotions. These partnerships have resulted in over 70 Minneapolis-St. Paul TV segments and have sparked innovations such as Coborn’s dietitian-approved meal kits. These meal kits led Emily to receive the Progressive Grocer Retail Dietitian Outstanding Innovation Award in 2017 and Retail Dietitian of the Year for both The Produce for Better Health Foundation and Retail Dietitian Business Alliance in 2019. Complimenting her work with various departments, Emily also helps lead Coborn’s wellness program which reaches it’s over 9,000 employees across 120+ locations. In addition to her work with Coborn’s, Emily also serves on the Academy of Nutrition and Dietetics Food and Culinary Professionals DPG board as the Supermarket/Retail Chair and is the current President for the Minnesota Academy Nutrition and Dietetics board.

Jenni Dreyer, MS, RDN, CD

Jenni Dreyer is a Nutrition Communications Specialist at Festival Foods. She received her Bachelor of Science in Dietetics from the University of Wisconsin - Madison, completed her dietetic internship at the University of Wisconsin - Green Bay, and obtained her Masters of Science in Dietetics from Kansas State University. Her work experience also includes community nutrition and school foodservice. Jenni is the gal behind the camera at Festival Foods and enjoys recipe development and food photography.

Ashley Martinez, MFN, RDN, LD, NASM-CPT

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Culinary Education: Empowering Kitchen Confidence in Clients, Students and Patients

Date: January 13

What is the role of the dietitian in culinary education? How do dietitians navigate the food and culinary worlds? How are we uniquely positioned to bridge between food and medicine? How can we use the language of food and flavor to deliver powerful nutrition messages? Join two culinary nutritionists as they discuss their roles in educating clients, students, culinary students, medical professionals, and chefs.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 4020, 8060, 6030, 1130
Performance Indicators: 2.1.4, 8.4.5, 9.4.2

Learning Objectives

  1. Discuss the impact a dietitian can have when interacting and collaborating with chefs, culinary professionals, physicians, dietitians and students
  2. Identify the roles of a dietitian working in a culinary setting and education setting.
  3. Describe ways to effectively build partnerships to implement culinary programs.


Cindy Kleckner, RDN, LD, FAND

Cindy is the owner of Cynthia Kleckner, LLC a nutrition consulting company in the Dallas area and for over 16 years, Adjunct Professor at the Institute for Hospitality and Culinary Education at Collin College. She works with numerous corporate clients to enhance nutrition offerings in their wellness programming including the Cooper Aerobics Center, Mary Kay Corporation, City of Allen, Cigna Onsite Health and Enterhealth Ranch to name a few. Cindy has co-authored and developed recipes for two national publications, The DASH Diet for Dummies and the Hypertension Cookbook for Dummies.

A native of Pennsylvania, she earned a Bachelor of Science degree in Nutrition and Dietetics from Indiana University of Pennsylvania in 1978 and completed her dietetic internship at Presbyterian Hospitals of Dallas. She is a previous spokesperson for the Texas Academy and served as Membership Chair for the FCP dietetic practice group. In 2017 she was awarded the Anita Owen Award of Recognition for Innovative Nutrition Education Programs for the Public and in 2018 Outstanding Nutrition Education Award by the Texas Academy.

Cindy has a passion for teaching culinary skills to anyone wanting a more balanced lifestyle from students to consumer groups. You’ll find her in teaching kitchens all around the Dallas area and beyond. With a flair for inspiring and entertaining she offers interactive programs that are the perfect blend of practical ideas and humor that translates the science of nutrition into solutions for busy people to motivate behavior change.

In her role as sought-after culinary nutritionist, Cindy inspires passion and enthusiasm for nutrition by showing how nutritious can easily co-exist with delicious. Clients often suggest that when they hear her speak “they feel an emotional connection and undoubtedly leave with an arsenal of valuable information that enhances their wellness journey!” Her mantra is “cooking makes nutrition come alive!”

Sanna Delmonico, MS, RDN, CHE

Sanna Delmonico, MS, RDN is Associate Professor at The Culinary Institute of America at Greystone in the Napa Valley, where she teaches food safety and nutrition. She has been with the CIA for eight years and previously worked on CIA programs, managing the Healthy Kids Collaborative, and Healthy Kitchens Healthy Lives. For 12 years, Sanna published Tiny Tummies, a food and nutrition newsletter for parents. She lives in Napa and is a garage winemaker.

CPE has expired