Education & Training for Professional Advancement

Food as Medicine

Technology Impacting Practice

FNCE 2018

309. Nourishing from Seed to Plate to Prevention in Dietetics Education

Sunday, October 21
1:30 PM - 3:00 PM
CE: 1.5

Session Level 2 - Intermediate

This session will describe a new model of teaching dietetics and nutrition concepts via an integrated model of gardening, culinary arts, and clinical simulation. This model provides in-house training resources and opportunities for dietetic interns and other dietetics professionals beyond clinical and public health expertise by incorporating seed-to-plate experiences, culinary medicine programming, and training in social media. Examples of programs and curricula will be highlighted, as well as initial program evaluations and lessons learned.

Learning Objectives:

Learning Need Codes:

  • 4040 - Disease prevention
  • 8100 - Recipe, food development
  • 6010 - Behavior change theories, techniques

Deanna Hoelscher, PhD RD LD

Deanna M. Hoelscher, Ph.D., R.D.N., L.D., C.N.S., is the John P. McGovern Professor in Health Promotion and Behavioral Sciences, and founding Director of the Michael & Susan Dell Center for Healthy Living at The University of Texas Health Science Center at Houston (UTHealth) School of Public Health in Austin. Dr. Hoelscher’s research interests focus on teaching children and their families how to engage in healthier behaviors to avoid the development of chronic disease, with a special emphasis on low-income, diverse populations, including Hispanic/Latino populations. She has received multiple federal and foundation grants, and has over 160 peer-reviewed publications, as well as awards for research and teaching; she was also former president of the International Society for Behavioral Nutrition and Physical Activity (ISBNPA). She is principal investigator for the School Physical Activity and Nutrition (SPAN) survey funded by the Texas Department of State Health Services; this study established a surveillance system to monitor the prevalence of overweight/obesity in school-aged children in Texas (including Texas-Mexico border areas), conducted since 2000. Dr. Hoelscher is also principal investigator of the Nourishing Healthy Communities grant, funded by the Allen Foundation, which teaches community members to cook healthy meals.

Presentation(s):

Send Email for Deanna Hoelscher

Jeanne Piga-Plunkett, MS, RD, LD

Jeanne M. Pigaplunkett is the Director of the University of Texas School of Public Health (UTSPH) Dietetic Internship Program and a member of the Nutrition Faculty at UTSPH in Houston. Her passion for nutrition began while working in wellness early in her career. She has worked as a Director of Nutrition Services for over 30 years throughout the City of Houston. She has worked in LTC/Rehab, Children’s Psychology, School Foodservice, PACE, and Community Settings. Throughout her career, she has mentored students at each facility, sharing and training future dietitians. One of Jeanne’s passions is to train the next generation of dietitians. She enjoys working with interns and teaching those individuals to be competitive in today’s job market. Under her guidance and leadership, the UTSPH Dietetic Internship Program is going through changes that reflect the transition of our field.

Presentation(s):

Send Email for Jeanne Piga-Plunkett

John Wesley McWhorter, MS, RD, LD, CSCS

Wesley McWhorter is the Culinary Nutrition Director of the Nourish Program and a Lecturer within the Dietetic Internship Program at the University of Texas School of Public Health (UTSPH) in Houston. He is a professionally trained chef, registered dietitian, and certified strength and conditioning specialist. His experience includes corporate wellness, dietetics education, school and hospital foodservice, fine dining, sport’s dietetics, and working as a private chef. He holds degrees in culinary nutrition, dietetics, and nutrition and metabolism additionally he is pursuing a doctorate in public health with an emphasis in Health Behavior. Wesley currently teaches Culinary Medicine courses at the UTSPH and McGovern Medical School. His research interests are in closing the divide between culinary literacy and dietetics education and policy.

Presentation(s):

Send Email for John Wesley McWhorter

Jeanne Piga-Plunkett, MS, RD, LD

Jeanne M. Pigaplunkett is the Director of the University of Texas School of Public Health (UTSPH) Dietetic Internship Program and a member of the Nutrition Faculty at UTSPH in Houston. Her passion for nutrition began while working in wellness early in her career. She has worked as a Director of Nutrition Services for over 30 years throughout the City of Houston. She has worked in LTC/Rehab, Children’s Psychology, School Foodservice, PACE, and Community Settings. Throughout her career, she has mentored students at each facility, sharing and training future dietitians. One of Jeanne’s passions is to train the next generation of dietitians. She enjoys working with interns and teaching those individuals to be competitive in today’s job market. Under her guidance and leadership, the UTSPH Dietetic Internship Program is going through changes that reflect the transition of our field.

Presentation(s):

Send Email for Jeanne Piga-Plunkett


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