DPG46 Food and Culinary Professionals (FCP)

Part 9 of this nine-part series strengthens food and nutrition communication by pairing evidence-based science with the joy of eating. It emphasizes audience-centered, culturally competent, empathetic messaging that translates complex concepts into practical guidance. Learners review regulatory and ethical responsibilities, including appropriate health and nutrition claims, FTC disclosures, and professional codes of ethics. Applied modules cover writing recipe headnotes and menu descriptions, planning in-person or virtual culinary demonstrations, and using media tools (photo/video editing) and memorable message frameworks.

After reviewing the written material and the session recording, complete the CPEU assessment here.

This session is eligible for 3.25 hours CPEU expiring 4/29/2029.

If you have any CPEU feedback for the Commission on Dietetic Registration, you can complete an optional survey here.