DPG46 Food and Culinary Professionals (FCP)

Part 5 of this nine-part series helps nutrition and culinary professionals recommend ingredients by weighing flavor and function alongside nutrition, cost, convenience, culture, and values. Rather than prescribing one “best” option, it builds critical thinking and recognition of personal bias for guidance in home and professional kitchens. The session reviews sensory drivers of preference—taste, aroma, texture, and appearance—clarifies taste versus flavor (including smell), and considers variability, authenticity, sourcing, safety, seasonality, waste, and evidence-based practicality.

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

This session is eligible for 1.5 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.