Chefs and Dietitians Unite

-

In the 2010, February issue of Today’s Dietitian, Bryan Roof explains the differences in both chefs and dietitians but sees that they have more in common than they think. The link amongst the two professions is that they each possess what the other lacks. Chefs are trained to appreciate food for its taste and learning how to make their clients happy; they keep up with the latest culinary trends and seasonal foods available to them but typically do not focus on health. Dietitians, on the other hand, have extensive training and academic background about healthful foods, however their cooking experiences lack. Dietitians can determine nutritional content and make suggestions to increase health, while chefs are creative and ingredient driven, they can modify common entrees into healthier and tasteful dishes with the dietitian’s guidance.

The biggest problem between chefs and dietitians is the lack of communication. Uniting together and creating a team is the most beneficial to their clients. If chefs and dietitians come together and do cooking demonstrations for an audience, it would be a great way to merge the knowledge about healthy foods from the dietitian and easy cooking methods from the chef to show a group of individuals that they can cook food that tastes great and is still healthy. Together they can show their clients a visual of appropriate portion sizes, ingredient varieties, and plating techniques for optimal health. Cooking gives dietitians more experience with seasoning foods, increasing flavor and decreased calories. Chefs can be inspired to tap into their inventive minds and create fresh ideas using healthful foods recommended by the dietitians. The duo can focus on non-processed, raw foods and using salt more effectively. Increasing the community's awareness of healthy cooking techniques is an excellent way to instill everyday practices and skills they can take with them.

Roof, B. (2010, February). Perfect pairing — chefs and dietitians unite for healthy, flavorful cuisine. Today’s Dietitian, (12)2, 8.
-SK

Comments

Post a Comment

Popular posts from this blog

Are All Sugars Created Equal?

-
Image
Are All Sugars Created Equal?  I think one of the most confusing nutrition topics for people is sugar. With so many conflicting stories out there, it’s difficult to separate the facts from the fiction. Not to mention, the types of sugars are endless. How do we know what’s best for our bodies? White or brown sugar? Cane or raw? Should we just go with Stevia instead? Is it even okay to consume artificial sweeteners? Should we avoid foods with high amounts of natural sugar in them? Each answer only seems to lead to another question!  Let’s start off with distinguishing the purpose of sugar in the first place. Do our bodies even need it? The short answer is yes! Sugars are carbohydrates (what we commonly call “carbs”), one of the three main macronutrients that our bodies need for fuel to function and survive. One of the major ways to categorize sugar is by separating the “natural” sugars from the “added” sugars. Natural sugars are, well, naturally found in foods. They give us the energy th
Read more

Milk Mythbusters

-
Image
Just like with any nutrition topic, the facts about milk can become convoluted pretty quickly. Whether you drink milk for the protein, the nutrients, the flavor, or just like to switch it up, there are pros and cons to every kind. Here are some quick nutritional facts about each type to help you decide which is best for you. Animal-Based Milks  Whole Milk: The original diary drink. It gets a bad rap, but what whole milk has going for it, is that it’s in its proper nutritional form. Whole milk contains all of its original fat-soluble vitamins, A, E, D, & K, along with the fat to help you absorb them all. It also has the proper concentrations and ratio of polyunsaturated fatty acids, or your omega-3s and omega-6s, so that they are metabolized as they should be. The downside is that whole milk is calorically dense, meaning that a little goes a long way. You don’t need much to get what you need, so just don’t overdo it!  2% Milk: The fat content of 2% milk is about half of that in who
Read more