Laugh, Cook, Absorb: The Science (and Comedy) of Enhancing Nutrient Bioavailability

Description

Learning Objectives

• List at least three culinary techniques, such as using acids, heat, or fermentation to enhance nutrient absorption.
• Explain strategies to incorporate science-based culinary techniques into everyday meal planning, and utilize this knowledge to plan effective, accessible, and culturally relevant culinary nutrition education.
• Describe the importance of including culturally relevant foods in making nutrition education engaging, sustainable and memorable.

Performance Indicators

• 1.7.4 Implements strategies and creates culturally sensitive and diverse resources to support diverse populations.
• 9.5.1 Plans and designs nutritionally sound meals, menus and meal plans that promote health and disease management and meet client needs.
• 3.1.1 Assesses the communication needs of individuals, groups and populations to provide effective communication.

Speakers

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  Cindy Chou

  Founder, chef, registered dietitian, and video creative, The Sound of Cooking®

  Cindy Chou, RDN 周昀 (she/her/她) is a Taiwanese American chef, registered dietitian, and cooking video creator behind The Sound of Cooking®, where she shares nourishing, umami-rich recipes and cozy cooking content that helps East Asian food lovers recreate the nostalgic flavors they love (sometimes with a modern twist) right in their home kitchens. Inspired by her dad, who was a chef and restaurant owner, Cindy found her way into the kitchen to recreate the recipes he never got to teach her. Her videos capture the warmth of home cooking through calming kitchen sounds and cozy visuals, crafted to elicit a sense of comfort, nostalgia, and memories around cultural foods. She is also the founder of Cancer Nutrition in a Bowl™, an online education platform helping East Asian foodies and cancer thrivers to nourish their bodies with confidence while eating the foods they love. Cindy holds a B.S. in mechanical engineering from UC Irvine, trained as a chef at the Culinary Institute of America, and completed her nutrition studies at NYU and Cal Poly San Luis Obispo. With over a decade of experience as a professional chef, she has cooked in fine-dining restaurants and as a private chef for families, led meditation retreat kitchens, taught culinary nutrition classes, developed recipes for organizations, brands, and cookbooks, and produced cooking videos. These experiences shape her thoughtful approach to creating culinary nutrition content tailored to individuals’ culturally familiar foods.

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  Tommy Taylor

  Founder, Taylor Creative, LLC

  Tommy Taylor Jr. is an award-winning comedian, filmmaker, business leader, and computer engineer with degrees from Carnegie Mellon University and an MBA from Howard University and Georgetown University. Tommy's expertise enables him to communicate complex information in accessible, engaging ways—a skill he’s honed in comedy and entertainment. As a comedian, he uses humor as a bridge to connect audiences with topics that are often challenging, from health and wellness to scientific research, making essential information both memorable and motivating. Tommy’s production company, Taylor Creative, LLC, has developed a wide range of content promoting community well-being, including nutrition, healthy lifestyles, and inclusion for people with disabilities. His unique comedic style, combined with his technical background, empowers him to break down health and wellness concepts into digestible, impactful moments for audiences.

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  Jess Swift Harrell

  Principal, Chef Jess Consulting

  Jess Swift Harrell, MSc, RDN, IFNCP—affectionately known as “Chef Jess”—is a classically trained chef, registered dietitian, accomplished author, and visionary behind a corporate wellness firm. With a culinary education from Johnson & Wales University, a BS in Dietetics from Michigan State University, and an MSc in Nutritional Sciences from Howard University, her background is as comprehensive as it is impressive. Chef Jess has partnered with leading brands like Kaiser Permanente, Nutricia, Ocean Spray, and Beachbody to craft nutrition strategies that encourage wellness for all ages. Her expertise extends to shaping government nutrition programs, advancing corporate wellness initiatives, and securing her title as a Unilever Agent of Change—a testament to her influence in promoting a healthier, sustainable world. A frequent media guest, Jess has been featured in US News & World Report, Essence, O Magazine, SiriusXM’s Doctor Radio, NBC’s Today Show, and the Food Network. She is a powerful advocate for redefining health through science-backed and culturally inclusive nutrition, proving that wellness can be both delicious and achievable. Jess serves on the Integrative and Functional Nutrition Academy board and District of Columbia’s Board of Nutrition and Dietetics. She is also an adjunct professor at Howard University and Prince George’s Community College.

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Moderator

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  Dana White

  Clinical Professor and Sports Dietitian, consultant, Quinnipiac University, Dana White Nutrition, Inc.

  I am a dual credentialed RDN and certified athletic trainer with more than 20 years experience. In that time, I have authored 9 cookbooks and been a journalist and content expert in the media. I am the sports RDN and clinical professor of Athletic Training at Quinnipiac University (Go Bobcats!) and I am involved in several research projects and professional publications, covering topics including eating disorders in sport, professional sports nutrition practice, culinary medicine and dietary supplement safety. I earned my master’s degree in nutrition education from Teachers’ College-Columbia University and bachelor’s degree in Sports Medicine from Quinnipiac University. You will often find me HIIT training, making pizza in my backyard or out on my paddleboard; I live in Connecticut with my husband, 3 daughters and Boston Terrier, Luna Margherita.

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