Culinary Nutrition: From the Clinic to the Kitchen

Do you want to bring your medical nutrition therapy to life? You teach evidence-based nutrition and you’re good at it right? But do your clients and patients need more? Are they struggling to make the connection between the science in the clinic and the kitchen? Consider culinary nutrition from the clinic to the kitchen.       

Did you hear that students at the University of Texas Health Science Center at Houston, School of Dentistry are in the kitchen? They’re learning how to prep nutritious and tasty meals that benefit oral and systemic health. This is an example of culinary nutrition at its best where they teach disease specifics, do case students and then design food around what the patients need.   The class is collaborative with dietetic interns co-teaching. Makes for great interdisciplinary learning. 

On the podcast let’s talk to culinary dietitian Regina Ragone who has vast experience to share on taking nutrition from the clinic to the kitchen whether you teach medical professionals or patients. But before we jump in and talk culinary nutrition, we have a special giveaway just for you.

Regina works with Le Creuset cookware and want to give away her favorite nonstick pan which is Le Creuset’s toughened nonstick 10-inch fry pan.

Aside from being so easy to cooking with—I mean you don’t have to use any fat and nothing sticks—it’s also free of PFOAs which is the trade name teflon so you don’t have to worry about potentially harmful compounds and it will never chip or flake. We’ll draw a winner in two weeks so sign up now.  

Also the knife that Regina mentions is available under the Shop Products We Love tab. You’ll see it in the culinary area.

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