2013 Nutrition File™ Seminar
Food Skills: A Lost Art?
To register for Edmonton click
To register for Calgary click
Registration deadline is Tues. Jan. 29,
Date and Location
It is widely perceived that food skills are on the decline. For instance,
our meals are not the same as what mom used to make and we are less likely
to cook from scratch. The decline in domestic food preparation and cooking
skills is thought to be in part due to the availability, affordability
and convenience of processed, pre-prepared and take-out food. If not in
decline then perhaps food skills aren’t valued as they once were. Are
food skills a lost art? Yes or no, it raises some important questions,
such as, what impact do food skills have on food choices and therefore
diet quality, nutritional status and health?
Join us for a day full of questions and answers as we explore the evolution
of food skills to determine if they are in fact a lost art. Also, benefit
from the incredible experience and insight of our keynote speaker Bill Baker,
who will inspire you to strengthen communications through the timeless art
- Define food skills.
- Explain the evolution of food skills and the implications this may have
on nutrition, health and dietetic practice.
- Describe the factors influencing the culture of food and cooking skills
within the home environment.
- Identify the challenges and opportunities for improving food skills at
the population level.
- Evaluate the reasons to support keeping a food focus in nutrition practice.
- Examine a Canadian food skills program to gain insight related to
the development, implementation and evaluation of a successful program.
- Examine the confidence level of dietetic interns and dietitians in their
own food skills and how it impacts their professional practice.
- Discover some tricks and tips of the trade from professional chefs to
build confidence in your own food skills.
- Explore how leaders can strengthen communication through storytelling
to create understanding, commitment and action.
- Describe the characteristics that define great storytellers.
Tuesday, February 5, 2013
Marriott at River Cree Resort
300 East Lapotec Blvd.
Wednesday February 6, 2013
Hotel Calgary Airport
2120 – 16th Avenue NE
8:50 am – 3:30 pm
Check-in will start at 8:00 am
A Continental breakfast and lunch will be provided
- Students/Dietetic Interns: $10/person + gst
- Professionals: $50/person + gst
- Dietitians of Canada members: $45/person + gst
- Groups of three or more from the same organization: $45/person + gst
*To qualify for the group rate, registrations must be submitted together
Our keynote speaker, Bill Baker is principal and founder of BB & Co
Strategic Storytelling, a strategic consultancy that helps organizations
craft their brand stories and bring them brilliantly to life. Bill will demonstrate
how the use of storytelling can strengthen our communication as leaders,
to create understanding, commitment and action.
Dr. Rachel Engler-Stringer is an Assistant Professor in the Department of
Community Health and Epidemiology in the College of Medicine at the University
of Saskatchewan. Dr Engler-Stringer will provide a synopsis of the research
on the state of food skills among populations, children and families and
its relevance to our practice as health professionals and educators.
Mary Sue Waisman is a Registered Dietitian, professional cook and cookbook
author. Her passion is food—to read about it, write about it, speak about
it, cook it, and of course, eat it! Mary Sue will share some stories and
compelling evidence to support keeping food in nutrition.
Heidi Bates is a Registered Dietitian and the Director of the University
of Alberta Integrated Dietetic Internship. Heidi will share the results of
a recent survey of Alberta dietitians and dietetic interns on
their confidence level in their own food skills and explore the implications
on dietetic practice.
The Canadian Diabetes Association (CDA) is dedicated to leading the fight
against diabetes by helping people with diabetes to live healthy lives, and
working to find a cure. This presentation will highlight the development
and evaluation of their Food Skills for Families program and provide
insight into the lessons learned along the way.
Chef Michael Allemeier is a Culinary Instructor at SAIT, providing instruction
to over 500 students in the School of Hospitality and Tourism. Prior to teaching
he ran some of Western Canada’s most exciting kitchens; Bishop’s Fine Dining
in Vancouver and Teatro Ristorante in Calgary, to name a few. Chef Allemeier
will share his expertise through a cooking demo (in Calgary) to show us that
cooking doesn’t have to be complicated to be delicious.
Chef Blair Lebsack is an Instructor for a Culinary Arts program. He is best
known for his RGE RD farm dinners where he creates a local menu using regionally
grown produce, prepares it on-site and serves it in the great outdoors right
in the farmer’s field. Chef Lebsack will share his expertise through a cooking
demo (in Edmonton) to show us that cooking doesn’t have to be complicated
to be delicious.
Registration Cancellation Policy
Notice of cancellation is required by the registration deadline of 4:30
pm on Tuesday January 29, 2013 and will be subject to a $10 administration
To cancel, please send an email to email@example.com.
No refunds will be provided for cancellations received after the registration