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ForwardRecorded Webinar: Culinary Nutrition for Heart Health: From Science to Plate
Heart health is one of the top benefits Americans seek from food, yet heart disease remains the leading cause of death in the United States and close to 90% of Americans fall short on daily recommendations for vegetables, whole grains, and dairy foods and 80% don’t meet the daily recommendation for fruits. While there is no single dietary pattern best suited to every person, there are common traits among a variety of eating patterns and cultural foodways that predict better heart health outcomes.
Join registered dietitian and co-author of "Cooking à la Heart," Amy Myrdal Miller, MS, RDN, FAND, for an exploration of culinary principles and practices focused on food and flavor development strategies to enhance cardiometabolic health. She will share research-based findings and practical tips that will help attendees more confidently address questions related to food choices and culinary nutrition.
Learning Objectives
At the end of this webinar, nutrition professionals will be able to:
- Describe eating patterns that promote cardiovascular wellness, including the Mediterranean Diet and the PURE Healthy Eating Index.
- Discuss culinary nutrition principles and practices that promote cardiovascular wellness as well as enjoyment.
- Identify specific ingredients that provide benefits related to cardiovascular outcomes, nutrition, affordability and convenience.
- Address consumer questions about dairy product-specific myths and misinformation that may hinder a person’s ability to make choices that promote cardiovascular wellness.
Additional Information
Amy Myrdal Miller is an award-winning dietitian, farmer’s daughter, president of Farmer’s Daughter Consulting, a National Dairy Council Ambassador, and co-author of "Cooking à la Heart," a cookbook dedicated to the joyful, mindful pursuit of great food, enjoyed with people you love in settings that relax and inspire you to do more good things for your health.
Prior to starting her consulting business in 2014, Amy worked for Fleishman Hillard, Dole Food Company, the California Walnut Board and Commission, and The Culinary Institute of America. Today, Amy works with a variety of clients across the food system, including seed companies, grower cooperatives, marketing orders, commodity boards, campus dining operations, and restaurants.
Amy is a member of the Academy of Nutrition and Dietetics, a former president of the California Academy of Nutrition and Dietetics, and a past chair of the Food & Culinary Professionals Practice Group of the Academy of Nutrition and Dietetics. She is currently serving as the treasurer for the Sacramento Chapter of Les Dames d’Escoffier International.
A farmer’s daughter from North Dakota who now lives in Carmichael, California, Amy received her B.S. in dietetics from the University of California, Davis; completed her dietetic internship at the University of Minnesota Hospital & Clinics; and earned her M.S. in nutrition communication from the Tufts University Friedman School of Nutrition Science and Policy.
Disclosures:
Amy Myrdal Miller, MS, RDN, FAND, has no relevant financial relationships or disclosures to report.
The responsible provider for this activity is National Dairy Council.
Funding from non-CPE revenue for CPE planning, development, review, and/or presentation has been provided by National Dairy Council.
Culinary Nutrition for Heart Health: From Science to Plate awards 1.0 CPEU in accordance with the Commission on Dietetic Registration's CPEU Prior Approval Program.
The responsible provider for this activity is National Dairy Council.
Available Credit
- 1.00 CDR
Price
Required Hardware/software
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