Knowledge Base › Deb Kennedy, PhD - Give Yourself a Break

How can I recalculate the serving portions on your recipes as I only need two servings (lunch & Dinner)?

Give Yourself a Break

Deb Kennedy, PhD - Give Yourself a Break

Recorded

This event was on December 5, 2024

Are you tired of setting ambitious New Year’s food goals only to feel discouraged when they fall apart? Join Dr. Deb for a live event where she will teach you her scientific approach to setting sustainable food goals that actually work. Stop setting yourself up for failure—let's make this the year of food goals that lead to lasting success!

View Event Details

Question

Cecilia Vélez-Rivera

How can I recalculate the serving portions on your recipes as I only need two servings (lunch & Dinner)?

Answer

So I don't exactly know what you're saying, but um, 'cause I don't give recipes. Mostly I, I, um, do these build a recipes. But if, if you were to look at a recipe and it says serves four people, then you would have, you would divide that meal into four separate containers, if you will, and then just consume one of them. Um, when you know the appropriate serving sizes for meat and grain and like the MyPlate, get to know MyPlate to know what these serving sizes look like, you can be able to eyeball that for yourself as well. Um, I wonder why you only need two servings for lunch and dinner. 'cause I'm hoping you're not skipping breakfast. The most important meal of the day, Cecilia. So I would, I would focus on that, yes.

Deb Kennedy, PhD

PhD Nutritionist

drdebkennedy.com

*Deb Kennedy, PhD* nutritionist, chef and Value-Based Medicine certified, is dedicated to helping people improve their health through food. She received her Ph.D. in Nutritional Biochemistry from Tufts University, and previously held roles with Tufts Human Nutrition Research Center for Aging, Yale’s Prevention Research Center, Babies and Children’s Hospital at New York Presbyterian, Cornell University, and Dartmouth-Hitchcock Medical Center. She also held the position of first Chair for Best Practices at the Teaching Kitchen Collaborative (CIA) and was an instructor in Culinary Nutrition at the New England Culinary Institute. A pioneer in the growing field of culinary medicine, and self-proclaimed food warrior, Dr. Kennedy is the author of multiple books, including The Culinary Medicine Textbook, a five-volume publication to date that uses her research in food, flavor, eating and nutrition to lay out the concepts and fundamental topics needed to master culinary medicine. For the last several years, Deb, along with 40 nutritionists and a dozen chefs from around the world, created culinary competencies for nutrition recommendations. She has developed the Food Coach Academy based on this work, which is delivered in a science-based modular format that provides individuals with expertise needed to use the power of food to transform health.