Changing the Conversation: Culinary Techniques to Meet the Needs of a Client’s Diagnosis without Sacrificing Flavor
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.
Chefs Abbie Gellman, MS, RD, CDN, and Julie Harrington, RD, discuss how to talk to clients about dietary changes for diseases. The presenters use evidence-based science and translate it through food and behavior change techniques specifically geared toward the aging population. Learn how to evaluate clients’ cooking skills and confidence in the kitchen, and set realistic food-focused behavior-change goals.