Continuing Education for Food, Nutrition & Health Professionals
Edible Education to Nourish the Nation
Translating the science of nutrition using the tools of the kitchen to enhance nourishment on every plate
* Upcoming Workshop Details & Registration Coming Fall 2011 *
KEY WORKSHOP TOPICS:
- Kitchen Basics
- Cooking Foundations
- Recipe and Menu Development
- Food Education
- Nutrition Education Tools Development
- Flavor and Taste
Hosted and facilitated by Amanda Archibald, R.D.
|Dates:||TBA. Details coming Fall 2011|
|Cities:||Proposed Cities: Atlanta, Austin, Boston, Chicago, Cincinnati, Dallas, Fresno, Milwaukee, Minneapolis, Los Angeles, New York, Phoenix, San Francisco, Tucson, Salt Lake City, Washington DC|
|CPEs:||6 RD/DTR, 6 CECH Category 1|
An experiential workshop combining simple food and culinary work with cutting edge food education tools development. Spend one half day building cooking foundations and preparing easy-to-adapt recipes that make simple sense for every consumer. Generate recipe and menu ideas that translate to the individual palate, culinary and cognitive capabilities of each and every client you teach. Spend the afternoon applying the morning's culinary experience to food-centric educational tools that make your advice navigable, applicable and digestible.
We asked participants in 6 of the 30 cities to provide us some feedback on this year's program.
Here are some of their answers to 3 of the questions we asked.
This was one of the first CE programs I have attended where I actually learned practical information, rather than listening to
watered down general discussions.
I thought it was absolutely fabulous and I look forward to using what I learned in my daily work.
Very impressive, creative and motivating.
Loved it - especially the cooking part. Would love it if she did corporate cooking classes :-)
I liked the hands on approach and it was eye opening for me in that I really would like to take more cooking classes and learn more
about simple cooking techniques. I took away a few recipes that I will use again but the most valuable aspect was opening my
mind to making cooking less complicated and including more beans.
I loved it!
Walked away with great information.
Overall, I love the idea of "writing your own recipes" and "fixing" recipes based on the information provided in the workshop.
I also liked trying recipes with foods we may not be as familiar with and in combinations most people have not tried before.
I also completely agree with the idea of meeting people where they are.
Very positive. Great stuff!
Excellent. My impression was that this was a working experience of learning, listening, cooking and working as a team.
There were many lessons involved and everyone pitched in to make great dishes. We were all complimentary of each other,
proud of our accomplishments and thankful to hard work of our instructor.
Much different than any other workshop I've ever attended. I really enjoyed the content of the class!
Would love to take another workshop! I loved the morning discussion and activity, hands-on cooking in the middle followed by \
practical application of the information at the end.
Very good. Had some new concepts with food mapping-although I had seen some of that before in another workshop.
Enjoyed the information and educator... would attend another event.
A must for RDs.
Very in-depth and great for professionals already working in the field of nutrition education. I appreciated that it was advanced
enough for my knowledge and skill level.
It was refreshing. Instead of sitting all day, it was nice to do hands-on activities.
Enjoyed the balance with discussion, cooking and instruction from Amanda.
As above, it was a very good experience and I would recommend this program to other RD's/health care professionals
I thought it was fantastic.
Worth the cost; valuable/insightful/practical; fun!; organized; lots of new ideas offered;
I'm hungry for more Hands on brainstorming situations with Amanda
I was impressed with the workshop. The subject matter was relevant to issues I'm facing today as a dietitian with clients.
I was given some viable options and solutions from someone who knows and understands the current issues.
I loved the small group atmosphere and the opportunity to network.
Very good, I would recommend it to all the dietitian's I know.
I absolutely loved the workshop! It was very informative and great to get a different perspective on health education.
I wish there were more workshops available in the area.
I thought Amanda was knowledgable about the information and presented it an enthusiastic yet relatable manner.
Amanda handled every question with great skill and ease and drew from much of her own personal background as well as current research to answer most questions.
Amanda was great! She was very knowledgeable about the subject matter and made the information exciting and interesting.
Amazing! Very knowledgeable.
Amanda was a great instructor!
Amanda had lots of knowledge and insight to share. Her passion and ideas are very contagious!
Amanda lived, loved and looked like she believed in her work and subject. She went through the material with ease and she was captivating in her examples and teaching us to think a new way and understand the simple concepts of food, cooking and importance of balance, nutrition and meal planning. She had us thinking and sharing.
Amanda was amazing! She led a very an inspirational, motivating, and educational learning session.
So much depth of insight....only wish we could have sat for hours more to discuss!
The instructor offered excellent advice and sound philosophy on making organic and healthy cooking easy and even on a budget.
Flexibility and cooking knowledge are key, and I think that was my major take-away from the seminar.
Customized, healthy nutrition from field to plate. A must for all RDs.
Amanda is overflowing with helpful information! She has a warmth and ease about her that add to her appeal as an educator.
Wow! You could feel the passion in her voice, plus, she answered every question thrown out to hear in a very knowledgeable way. Plenty of opportunity was allowed for questions, lots of great resources in terms of books, websites, etc.
The instructor was vibrant and dynamic, has a thorough understanding of the subject matter.
Have started to experiment with the recipes myself to figure out how to translate this to my clientele.
I have already brought the recipes to work and have had lessons with families on how to cook with color and a costly budget.
Not 100% sure. I liked the patterns of thinkingfor using the educational materials.
I hope to use the food maps to help future clients with menu planning and cooking instruction.
I hope one day to be back in private practice and I loved the web diagrams that will be very practically used (and cited).
There will be a few ways I will use what I learned. First of all I gained some new cooking skills especially in regards to playing with recipes.
I will share this information with my clients.
I also think the roadmaps will be very useful in my work.
The program I work for does a lot of cooking classes, education, one-on-one counseling. I think I will be able to apply what I learned to all of
Used the millet recipe, fruit and nut quinoa with lime cumin dressing, at a charter high school food demonstration. Will share a couple of recipes
with chefs, from Les Dames Escoffe [green table initiative]. I will experiment with the culinary roadmaps with my medical nutrition therapy
in practice and in daily living
I will use it with my clients when teaching them how to create menus and recipes for themselves and their families.
I teach cooking classes and will use some of the suggested recipes
I currently work as a nutrition and wellness consultant and will use this information to educate my clients.
I will look at cooking differently.
With full utilization of the recipe portion of the workshop
I like the nutrition road map concept and will work to apply that in the nutrition education setting where I work.
There is lots to take away and use. We already have some set currciulums, and we do some of what was discussed. I think we'll certainly
use some of the troubleshooting recipes (how to fix things) as well as including more taste tests (increasing pallets by trying multiple things
side by side). The Road maps are also a great resource.
I will apply the many roadmaps to educated clients of the food and nutrition they need without fearing that they can do it themselves.
I am applying the balance of foods in my own diet
In an inpatient setting, it is more difficult, but I will use the pathway's for specific foods and apply it to the patient's food preferences.
I especially love her culinary roadmap and will definitely use and apply that format within my teaching.
In encouraging patient population to try new foods and in teaching those in the community what to eat and how to eat it.
Daily life and work.
I have used the recipes personally and will share/use the assessment tools with patients.
Retooling the educational handouts and providing recipes with educational sessions.
I will use the techniques for educating individuals, the recipes I will recommend to parents and students, and I will use the mapping method
for a variety of applications within my job.
In my personal life, to increase the use of grains, etc. and professionally to pair with other recipes that I have developed.
I'm interested in creating my own roadmaps, and will definitely make use of the recipes. I also plan to look into the various references
and resources Amanda mentioned.
We are planning to develop a culinary roadmap for diabetic patients participating in the Diabetes Self Management program at our
health system and provide a cooking demonstration at the follow-up class for participants.
Use recipes and integrate principals into my work.
As a telephonic wellness coach, I work with a variety of populations trying to incorporate more fruits, veggies, and whole grains into their diets.
Many get stumped on the 'convenience' factor of foods or the 'trouble and cost' of eating at home. I'll be able to offer many quick tips on
adding spices/herbs to simple foods now!
To dig deeper Into recipe development
I will apply what I learned to better educate clients or consumers that I work with and I received tools that I can use for all types of education
not just nutrition.
I think I learned some new methods to approach counseling and definitely will apply what I learned when I am teaching basic cooking skills to
clients at my job.
More About This Event
Questions about this Workshop? Email us
Sign up to be notified of continuing education events:
Amanda Archibald, RD is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR).
Please contact us if you wish to speak with a professional who has attended any of our programs.