Aired March 13, 2014
This webinar identified various ways to use food and cooking to enhance the nutrition message; identified the culinary skills necessary for food and nutrition professionals; assist patients, clients, or guests in making healthful, delicious food modifications; and be inspired to prepare and teach others the benefits of food that is both healthful and delicious.
Catharine Powers, MS, RDN, LD
Partner/Culinary Nutrition Associates
Read her bio.
Catharine Powers, an innovative communicator and engaging trainer, works with clients to leverage nutrition in marketing, menu development, and sales. Cathy has extensive experience developing cutting-edge training and curricular materials for chefs, dietitians and others in the foodservice industry. In 2007 she became a founding partner in Culinary Nutrition Associates, a consulting firm with a unique expertise in assisting their clients in navigating the nutrition maze and translating scientific information into tasty bites. She is co-author of the textbook, Essentials of Nutrition for Chefs, the IACP 2011 cookbook winner for the Health and Special Diet category.
Cathy currently serves as corporate dietitian for UniPro Foodservice, Inc. and has served as editor of their healthcare publications and coordinates the development of their healthcare employee training programs. She is a frequent speaker at member food shows and provides continuing education to chefs, dietitians, and foodservice managers.
Cathy was project manager for the National Food Service Management Institute’s (NFSMI) award-winning training program, Cooks for Kids. She was project coordinator on the development of their online course, Culinary Techniques for Healthy School Meals. Cathy spent nearly 15 years at the world’s most prominent culinary education facility, The Culinary Institute of America (CIA) where she was instrumental in developing the Institute’s cutting-edge nutrition program. As the CIA’s associate dean for curriculum and instruction, she was a major contributor to the CIA’s internationally recognized text, Techniques of Healthy Cooking (John Wiley), and spearheaded the development of many other educational materials including videos and software.
Cathy is a founding member and past-chair of the Academy of Nutrition and Dietetics' (formerly the American Dietetic Association) Food & Culinary Professionals Dietetic Practice Group and is a long-time member of Dietitians in Business and Communications and Dietetics in Health Care Communities Dietetic Practice Groups. In 2004, the Academy honored her with its prestigious Medallion Award.
Powers earned her Master of Science from Purdue University in Restaurant, Hotel and Institutional Management and her Bachelor of Science in Food and Nutrition from Indiana University of Pennsylvania, where in 1989 was named the university's alumni ambassador. She currently serves on Indiana University of Pennsylvania's Department of Food and Nutrition Advisory Board.