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ForwardSponsored Satellite Program: From the Kitchen to Clinic: A Cooking Demo on Developing Culturally Appropriate Recipes for Clinical Trials
Sponsored By: National Pork Board
This Sponsored Satellite Program was originally presented at NUTRITION 2023.
This webinar is approved for 1.5 CPEU from the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics. The provider of CPE credit is the National Pork Board. Learners must register for the course to complete the evaluation maintained by the National Pork Board to claim CPE credit.
Learning Objectives
- Identify 2 challenges in designing recipes for human clinical trials that meet specific nutrient criteria while also being culturally appropriate and appealing to the senses
- Create 1 culturally appropriate recipe for human clinical trials that consider participant characteristics, geographic location, personal preference and cultural traditions while improving overall diet quality
- Evaluate human clinical feeding trial recipes for at least 2 taste and flavor profile markers that are culturally tailored to the study population to establish recipe acceptability, satisfaction and adherence
Additional Information
| Attachment | Size |
|---|---|
 National Pork Board - Carrier Foods Handout.pdf | 2.49 MB |
| National Pork Board - Spice Blend and Recipe Cards.pdf | 5.19 MB |
This Sponsored Satellite Program includes the following presentations:
- From the Kitchen to Clinic: A Cooking Demo on Developing Culturally Appropriate Recipes for Clinical Trials
- Question & Answer Period
Chair: Kristen K. Hicks-Roof, PhD, RDN, LDN, CLC, FAND – National Pork Board
Moderator: Ashley Toney, PhD, RDN – Cleveland Clinic Lerner Research Institute
Speaker: Sibylle Kranz, PhD RD – University of Virginia
Speaker: Heather J. Leidy, PhD – The University of Texas at Austin
Speaker: Rachel Gooding, Food Science Bachelors, Culinary Arts Associates – PROVA US
This webinar is approved for 1.5 CPEU from the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics. The provider of CPE credit is the National Pork Board. Learners must register for the course to complete the evaluation maintained by the National Pork Board to claim CPE credit.
Available Credit
- 1.50 Attendance
Learners are eligible to download a Certificate of Attendance upon activity completion. A Certificate of Attendance confirms the learner has completed the activity and does not confer any continuing education credit to the learner from ASN.