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Cooking Up Nutrition Education

•To receive CPEU credit please complete the evaluation found at:

https://vte.co1.qualtrics.com/jfe/form/SV_5tp9BseuNGcUvVr

•Available until January 26, 2017. The applicability of information presented today may change with new research or policies after this time.


Food Network, Reality TV, everyone loves cooking shows and cooking demonstrations!  Have you ever been asked to do a cooking demonstration but did not know where to start?  Does the idea of cooking in front of people frighten you? This informative webinar will help you deliver a culinary cooking demonstration and provide good nutritional information to your clients and audience.

Participant Learning Objectives

1. To explain an educational theory to support culinary nutrition.

2. To list instructional strategies to enhance client culinary knowledge.

3. To list steps to plan and execute a cooking demonstration.


Approved for 1.0 CPEU for RDNs


Presented by Lori Carlson, MS, RDN, LDN

Lori Carlson earned Bachelor’s and Master’s degrees in Dietetics from Eastern Illinois University. She initially worked as an inpatient dietitian prior to obtaining a position with VA Illiana Health Care System in Danville, IL. Currently Lori acts as the Weight Management Program Coordinator and is the site’s Healthy Teaching Kitchen Subject Matter Expert. She enjoys working on a variety of program enhancement projects while continuing to provide nutrition education and counseling to Veterans individually and in group classes. She uses her culinary degree from Richland Community College to lead interactive cooking demonstrations and grocery store tours. She also chairs a national Marketing & Nutrition Informatics Committee to provide evidenced-based nutrition information to Veterans, families and the community while promoting the role of the Registered Dietitian Nutritionist as a member of the healthcare team.


Image Lori Carlson MS, RDN, LDN teaching a cooking class.

https://www.youtube.com/watch?v=9nAlTj6T6Rg

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This technology is supported in part by New Technologies for Agriculture Extension grant no. 2020-41595-30123 from the USDA National Institute of Food and Agriculture and membership funding. Any opinions, findings, conclusions, or recommendations expressed in the content are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. For more information, please visit extension.org. You can view the terms of useat extension.org/terms.

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