Built for Flavor: Culinary Strategies Every Dietitian Should Know
Tuesday, October 14, 2025
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Proficiency: Basic knowledge/experience
Track: Culinary Trends, Foodservice Innovation, & School Nutrition
CPE: 1.5
Description
Nutrition starts in the kitchen—but flavor keeps people coming back. In this dynamic session, discover how flavor science, culinary techniques, and practical strategies can work together to support long-term, positive dietary changes. You’ll explore how we perceive taste, why flavor satisfaction matters, and how to create appealing, nutrient-rich meals without relying on excess salt, sugar, or fat.
Designed for dietitians across all practice areas, this session offers tools to elevate client experiences, improve institutional menus, and reconnect nutrition guidance with the joy of eating. Whether you're working in a hospital, school, or private practice, these culinary strategies will help you make every bite count—deliciously.
Planned with the Committee for Lifelong Learning
Learning Objectives
Describe how human physiology, sensory perception, and cultural context influence flavor preferences, and use this understanding to inform culinary nutrition practices and recommendations.
Identify culinary techniques that enhance flavor without relying on excess sodium, sugar, or saturated fat, and apply these methods in the development of health-promoting meals.
Demonstrate how to modify, scale, and execute flavorful, nutrient-rich recipes for use in institutional settings, including schools, hospitals, and community programs.
Performance Indicators
14.2.1 Adheres to and communicates relevant regulations, dietary guidelines, and organizational policies in menu development and
implementation.
9.1.1 Interprets and applies the appropriate evidence-based
literature and standards for determining nutritional needs of
target audiences.
9.5.1 Plans and designs nutritionally sound meals, menus and meal plans that promote health and disease management and meet client
needs.
Speakers
Leah Sarris
Founder,Culinary Medicine Consulting, LLC
Leah Sarris is a chef, registered dietitian, and national leader in culinary medicine and program development. A graduate of Johnson & Wales and with over 15 years of experience, she has created and scaled evidence-based initiatives that connect food, nutrition, and healthcare across
sectors.
Leah was the founding director of Tulane’s Goldring Center for Culinary Medicine—the first teaching kitchen in a medical school—now a nationally adopted model through the American College of Culinary Medicine. She also helped launch the New Orleans Culinary &
Hospitality Institute (NOCHI) as the Executive Director, where she led curriculum design, strategic planning, fundraising, and community impact efforts.
Her diverse background spans foodservice, sustainable agriculture, research and development, higher education, and nonprofit leadership. Leah has taught culinary medicine and culinary nutrition at both Johnson & Wales University and Tulane University and continues to consult across healthcare, education, and foodservice.
Known for her practical, innovative approach, Leah works at the intersection of food, nutrition, and education, helping organizations build impactful, scalable programs that improve lives through better food.
Cyndie Story
Founder,SproutCNP and Culinary Solution Centers, LLC
Chef Cyndie is the owner of Culinary Solution Centers and co-founder of SproutCNP. She leads the
K12 Culinary Team in creating engaging online education for beginners to master levels. With over
30 years in school nutrition and foodservice management, she is well-connected at the local, state,
and USDA levels including industry leaders. Her deep connections enable her to listen to child
nutrition partners about their wants and needs, from frontline staff to industry partners. Out of
these conversations emerged the need and desire for accessible, interesting, practical online
training. This feedback led to the creation of SproutCNP, a testament to her commitment to
understanding and meeting the needs of child nutrition partners. When she’s not teaching the next
generation of school nutrition professionals, she travels the world and cooks for her family and
friends. For more information, go to www.chefcyndie.com and www.sproutcnp.com.
Moderator
Bettina Applewhite
Founder,Applewhite Nutrition, LLC
Bettina Applewhite, RDN, is a nationally recognized dietitian, culinary trainer, and founder of Applewhite Nutrition, LLC. Pleasantly known as Bites With Applewhite, she brings nearly 20 years of experience in foodservice and nutrition to her work helping organizations offer meals that are both healthful and culturally meaningful. With a background rooted in school nutrition, Bettina now partners with institutions, group homes, and public health programs to deliver culinary trainings, develop inclusive recipes, and support thoughtful, community-centered food solutions. Her approach centers flavor, tradition, and real-world practicality. Bettina has been featured on Bravo’s Top Chef Amateurs and was named a “Cook to Follow” by AllRecipes. Whether on stage or in the kitchen, she empowers teams to embrace cultural foods as a path to connection and better health.
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