Advanced Culinary Nutritional Medicine and Translating Research into Recipes: Daily Detox at Dinner
Presented by: Denise Pickett-Bernard, PhD, RDN, LDN, IFNCP and Todd Tonova, PhD, CCE
Upon completion of this workshop attendees will be able to:
1) Describe plant-based culinary medicine-phytochemicals, synergy of whole foods, prebiotic and probiotic foods, and their therapeutic use for health and healing.
2) Discuss the benefits of recommending multi-cultural cuisine, herbs and spices, micro-greens, edible flowers and tinctures.
3) Assimilate culinary diet prescriptions more confidently into practice.
4) Explain the principles of flavor science in cookery.
Location: University of North Florida, College of Health, Bldg. 39, Room 1009, 1 University of North Florida Drive, Jacksonville, FL 32224
Date: September 23, 2017
Time: 8:30 am – 1:30 pm
Cost: $109 registration fee by August 31 . $129 September 1-19 and onsite, space permitting
8:30 am Registration/Breakfast
9 am - 11 am Advanced Culinary Nutritional Medicine
11 am -11:15 am Break
11:15 am - 1:15 pm Translating Research into Recipes: Daily Detox at Dinner
1:15 pm – 1:30 pm Wrap Up, Evaluations
Included with registration fee:
Breakfast, snacks, parking and recipes
Food can, and should be optimally nourishing and delicious. Clients make food choices based upon complex interacting factors not the least of which are availability and cost. This workshop explores food from the standpoint of flavor, synergy of components and multi-cultural preparations while examining new ingredients to add to the pantry arsenal. Evidence will be provided that supports research showing individual food components are likely more powerful when consumed within a varied diet.
About the Presenters
Denise Pickett Bernard, PhD, RDN, LDN, IFNCP
Denise is a registered and licensed dietitian in both Florida and Georgia and an IFNA certified practitioner. She has worked as a chef, culinary arts instructor, University of Miami, Florida wellness center nutritionist and has served as an adjunct nutrition faculty member at both Florida International University and Nova Southeastern University. She has appeared on television as a nutrition expert. Denise holds a degree from the Culinary Institute of America; a BS in Food Service Management from Johnson & Wales University; and an MS in Food Science and Human Nutrition and a graduate certificate in dietetics from the University of Rhode Island and Brown University’s teaching hospitals. While working full time at Johnson & Wales University, she earned a PhD from Barry University studying spiritual factors which affect weight control maintenance. She had a private practice in Florida for over 15 years where she worked with families, athletes and patients seeking functional alternatives. In addition to her full-time university position, Denise is currently a private practitioner in Roswell, GA providing functional nutrition therapy and public presentations.
Todd Tonova, PhD, CCE
Todd is currently a professor in the College of Culinary Arts at Johnson & Wales University in North Miami, Florida where he teaches a variety of courses, developed a university-wide student honors program as well curriculum on New World Cuisine and U.S. Navy Culinary Education Project. He earned his PhD in Educational Leadership with a Global Perspective from Lynn University, has a MS in hotel and Food Service Management and BS in Hospitality Management from Florida International University and an AOS degree in Culinary Occupational Studies from The Culinary Institute of America. He has extensive experience in restaurant and hotel management in Florida, Michigan, Wisconsin, Maine, California and Texas. He has served as a personal chef for professional athletes and has volunteered for numerous local fundraisers.
*4 CEUs, approval from CDR for Dietitian/Nutritionists and Nutrition Dietetic Technicians