Food and culinary professionals: a new dietetic practice group

To achieve ADA's vision of shaping food choices of the public, ADA members need to be food experts as well as nutrition experts. The Food and Culinary Professionals DPG was founded in 1996, to develop and promote the food expertise of ADA members. After years of declining emphasis on food-relat...

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Bibliographic Details
Published inTopics in clinical nutrition Vol. 13; no. 3; pp. 1 - 4
Main Author Hess, M.A. (Food and Culinary Professionals DPG, Northfield, IL.)
Format Journal Article
LanguageEnglish
Published 01.06.1998
Subjects
AMERICAN DIETETIC ASSOCIATION
ASOCIACIONES PROFESIONALES
ASSOCIATION PROFESSIONNELLE
CATEGORIE PROFESSIONNELLE
COCCION
COOKING
cuisine
CUISSON
DIET
DIETA
dietetic education
DIETETICA
DIETETICS
DIETETIQUE
DIETITIANS
EDUCACION
EDUCATION
FOOD INDUSTRY
HUMAN NUTRITION
INDUSTRIA ALIMENTARIA
INDUSTRIE ALIMENTAIRE
NUTRICION HUMANA
nutrition education
NUTRITION HUMAINE
OCCUPATIONS
OCUPACIONES
PROFESSIONAL ASSOCIATIONS
REGIME ALIMENTAIRE
SKILLS
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Summary:To achieve ADA's vision of shaping food choices of the public, ADA members need to be food experts as well as nutrition experts. The Food and Culinary Professionals DPG was founded in 1996, to develop and promote the food expertise of ADA members. After years of declining emphasis on food-related aspects of practice, many members recognize the need to be food experts to enhance existing counseling, management and consultant roles and to create opportunities for new practice roles within the food industry. With the support of 169 Founding Members, 20 Corporate Founding Sponsors and a strong leadership team, the DPG, in less than two years, provides a full range of DPG services, including national and international continuing education programs, to its 1400 members
Bibliography:1997093422
C10
ISSN:0883-5691
1550-5146
DOI:10.1097/00008486-199806000-00002