Subject: Free webinar on culinary techniques for cancer and renal disease

Today's Dietitian CE Learning Library
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Complimentary Webinar Presentation: Changing the Conversation: Culinary Techniques To Meet The Needs Of A Client's Diagnosis Without Sacrificing Flavor For Cancer and Renal Disease | Part 4 of a 4-Part Series | Presented by Chef/RDs Abbie Gellman & Julie Harrington | Thursday, December 12, 2019, from 2–3 PM EST | Earn 1 CEU Free | Sponsored by The Egg Nutrition Center
Change the conversation when discussing dietary protocols with clients. Instead of educating them on what they need to limit or "can't have" per diagnosis protocol, empower them with foods they CAN eat and healthy cooking techniques that can be used at home to prepare flavorful food. Bridge the gap of nutrition education with what clients understand about food.

On Thursday, December 12, 2019, from 2–3 PM EST, in the final part of this four-part webinar series, Chefs Abbie Gellman, MS, RD, CDN, and Julie Harrington, RD, will discuss how to talk about dietary changes for clients with cancer and renal disease. The presenters use evidence-based science and translate it through food and behavior change techniques. In part four, their focus will be geared toward the constantly changing dietary needs of patients who have been touched by cancer or those with renal disease. Learn how to evaluate clients' cooking skills and confidence in the kitchen, and set realistic food-focused, behavior-change goals.

This webinar is the fourth and final part of a four-part webinar series, featuring a new diagnosis that is discussed in Q1, Q2, Q3, and Q4. Listen to the recorded versions:
Part 1, Culinary Techniques to Meet the Needs of Diabetes and Heart Disease, here.
Part 2, Culinary Techniques to Meet the Needs of Digestive Disorders, here.
Part 3, Culinary Techniques to Meet the Needs of the Aging Population, here.

Learning Objectives
1. Make evidence-based nutrition education relatable to clients through "food talk."
2. Discuss the impact culinary nutrition can have on behavior mediators such as stress, knowledge, confidence, and goal setting.
3. Identify a variety of culinary nutrition needs and tips related to cancer and renal disease, and how to help clients integrate them into their diets.
4. Learn how to evaluate a client's cooking skills to work on setting appropriate goals.
1 CEU FREE Suggested CDR Learning Needs Codes: 4010, 5150, 5340, 8015
Performance Indicators: 8.1.4, 8.2.3, 8.3.6, 8.4.5
CPE Level: 2
Register Now
About Our Presenters
Abbie Gellman, MS, RD, CDN, is a Chef and Registered Dietitian and owner of Culinary Nutrition Cuisine, a culinary nutrition consulting company. Abbie works with a wide variety of clients as a spokesperson, recipe and product developer, teacher/educator, and private chef. Follow her on Instagram and Twitter @CNC_Abbie and check out her weekly recipe and nutrition videos on YouTube and Facebook @CulinaryNutritionCuisine.

Chef Julie Harrington, RD, is a professionally trained chef and RD specializing in culinary nutrition. You can always find Julie in the kitchen developing new recipes and translating evidence-based science through food. Follow her on Instagram, Twitter, and Facebook @ChefJulie_RD.
About Our Sponsor
Eggs are a nutrition powerhouse. One large egg has 6 grams of high-quality protein and a variety of essential vitamins and minerals, plus the carotenoids lutein and zeaxanthin, all for 70 calories. Egg Nutrition Center is the science and nutrition education division of the American Egg Board. Its mission is to be a credible source of nutrition and health information and the acknowledged leader in research and education related to eggs. EggNutritionCenter.org

Disclosures
This complimentary 1-credit continuing education webinar is brought to you with support from Egg Nutrition Center. Please note that Egg Nutrition Center provided financial support only and did not have input into the information provided in this course. The presenters have the following relevant disclosures to report: they have received honoraria and other material support from Egg Nutrition Center, National Dairy Council, and National Cattlemen’s Beef Association. They have certified that no conflict of interest exists for this program. View our disclosure policy.