This case-based self study course is a must for nutrition and culinary professionals who want to deepen their understanding of flavor while mastering the principles of culinary medicine!
The required reading for this course teaches concepts of culinary medicine. It also guides nutrition professionals in applying those principles to nutrition practice and educating clients on a healthy approach to cooking that considers the individual’s preferences, culture, ethnicity and eating patterns.
The required reading includes these topics and more:
- anatomy of taste and flavor
- flavor development
- using herbs and spices
- various cooking methods to bring out the flavor in food
- clinical and culinary recommendations on sugar and sodium
- beverages
- menu planning
A case-study based continuing professional education (CPE) exam helps the reader apply the principles they have learned from the required reading to their work setting and career goals.
This course is appropriate for registered dietitian nutritionists (RDNs), nutrition and dietetic technicians, registered (NDTRs) and certified dietary managers (CDMs) that are employed in a variety of settings, including hospitals, long term care settings, education, and private practice.
Course includes hard copy, electronic test and 1 certificate with passing grade.
Already have the book? Under “Product Options” simply choose “CPE Test Only” to purchase the CPE Self-Study Program.
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