Unlock the secrets to making healthy food truly crave-worthy in the enlightening talk. Join Dr Deb for this live event where she will discuss how to use culinary techniques to elevate the taste of nutritious meals without relying on excessive sugar, salt, or fat. This information comes from her collaborative work with experts in the field of flavor and culinary science. Whether you're cooking for yourself, your family, or a community, this event will equip you with the practical skills to create meals that delight the palate while supporting a healthy lifestyle.
About Deb Kennedy, PhD
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.
Thursday, January 2nd
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Related Video FAQs:
- What do you think about hiding the main flavor with garlic, hot spicy, etc, to eat something unliked?
- Do you think it's necessary to refrigerate dry spices maintain freshness? I have transferred my spices from plastic to glass.
- What are the 3 best tips on getting people to eat more vegetables and what have you seen as failure with good intentions in your patients / students in this regard?
- I made a jackfruit stew recently and used browning and it worked well as an additional flavoring. However, would you say that it’s best to use liquids to flavor over using actual spices?
- Can you share any ideas on how to enhance flavor but still keep it healthy when preparing water-canned tuna?
- How do you know how much of an herb or spice to add if you're not following a recipe?
- What are your favorite pesto recipes?
- How can I make canned vegetables have more flavor?
- What variation of flavor is there in mushrooms and how can I use this to my advantage in preparing various dishes?
- How do I use citrus to enhance flavor?
- Just wondering if your research of nutritional science includes an emphasis on saturated fat as the major culprit of diet related coronary heart disease?
- How long can you keep dried spices and herbs and still count on their impact?
- What role does ingredient sourcing play in maximizing flavor, and how do you approach selecting high-quality ingredients?
- Could you please recommend a few publications as references?
- How are herbs used to enhance flavor without using excessive salt or sugars?
- What are your favorite spice staples for veggies and pasta dishes?
- What does a bay leaf actually add to a dish? How can we decide whether to add one or not?
About this Event