Culinary Genomics

Start Date
Recorded :
Thu Mar 24 at 05:00 pm EDT
Subject Area
Subject Area:
Meets For
Meets For:
5Session(s)
Languages
Language:
English
$149 USD Public
This class is Recorded
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About This Class
Languages
Language
English
Certifications
Certifications
No records
Description
Culinary Genomics represents a new frontier, fusing nutrition science, genomic medicine and the culinary arts. In this four part series, designed as a primer, we'll introduce you to the field of genomics, its relationship to nutrition science, and the evidence-based science that supports nutrition intervention. Then we'll step into the virtual kitchen to illustrate how recipes and meal plans can be adapted using ingredients with demonstrated nutrigenomic activity. This short course will focus on the future impact and potential of genomics and the culinary arts for nutrition, medical, health and culinary professionals.

Presented by: Joe Veltmann, ...See All
Pre-requisites
This is an introductory class for licensed, accredited nutrition, health and culinary experts
Class Details and Calendar
Class Details
  • Recorded :
    Thu Mar 24 at 05:00 pm EDT
  • Total :
    5 Session(s)
  • Remaining :
    0 Session(s)
  • Max attendees :
    5,000
  • Currently Enrolled
    33
Class Schedule
Session Name
Start Date
Culinary Genomics
60 Minute Session
Wed Mar 2 at 07:00 pm EDT
Culinary Genomics
60 Minute Session
Wed Mar 9 at 07:00 pm EDT
Culinary Genomics
120 Minute Session
Wed Mar 16 at 07:00 pm EDT
Culinary Genomics
60 Minute Session
Wed Mar 23 at 07:00 pm EDT
Culinary Genomics: Culinary Interpretation of Case Study: Breast Cancer ER+
60 Minute Session
Thu Mar 24 at 04:00 pm EDT
About Creator
Amanda Archibald has combined her unique training as an analyst and a nutritionist (RD) with her culinary expertise to pioneer a new conversation in nutrition. Amanda's trailblazing work is redefining the food, nutrition and cooking education footprint in ways that are understandable, meaningful and fundamentally achievable for all Americans. Her cutting edge work in Culinary Genomics, unveiled in 2015, has created a new frontier, essentially uniting the fields of Genomic Medicine with the Culinary Arts. Through this work, Amanda is placing food, chefs, and the kitchen at the epicenter of healing and igniting a new nutrition conversation for the world. Amanda has been involved in lecturing, teaching, counseling and producing state of the art experiential food and nutrition learning experiences for consumers and health professionals alike since 2003. Her work has been showcased in more than 30 states, 100 U.S. cities, and 7 countries. She has also produced four international food policy focused events. In all of her endeavors, Amanda's vision remains crystal clear: help individuals understand how food works in the body. Then translate it to the plate in accessible, affordable, nourishing and deeply flavorful ways. Through her nutrition and culinary expertise, Amanda has spoken extensively at nutrition, medical and agricultural conferences. As an analyst, she has presented at conferences as diverse as The Fancy Food Show, World Wide Food Expo and the Institute for Food Technology. Her work has been broadly showcased in the media to include The Food Network, Food Management Magazine, Today's Dietitian, Kiwi Magazine and beyond. When not working, Amanda is an avid cyclist, hiker, and participant in all snow sports. She passionately enjoys her Rocky Mountain lifestyle, residing in the beautiful High Country know as Summit County, Colorado.
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