Oldways offers a range of Continuing Professional Education programs for dietitians and dietetic technicians, at no charge. These include webinars, conferences, and video proceedings from our conferences. Some dietitians have even used our overseas culinaria programs to earn credits. Oldways is a Continuing Professional Education Accredited Provider with the Commission on Dietetic Registration (CDR), provider number OI440. We welcome your feedback to continually improve the activities/materials offered. RDs may also submit evaluations of the quality of materials to CDR.

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How Retail Dietitians Create Value with Mediterranean Family Meals

March 9, 2021 3:00 PM ET

To open this session, Kelly Toups, MLA, RD, LDN, Oldways’ director of nutrition, will give an overview of the key characteristics of a research-backed Mediterranean diet, share ways that health research can be communicated in retail and share free Mediterranean diet resources available to dietitians and. Leading retail dietitians Ellie Wilson, MS, RDN, CDN, senior nutritionist at Price Chopper, and Heather Lieber, RDN, CD, of Harmons Grocery will spotlight how to help create value throughout International Mediterranean Diet Month in May, including practical tips for leveraging digital channels, collaborating with different store departments, getting kids involved in meal preparation, measuring ROI, and easy, budget-friendly meal strategies to promote with customers. Krystal Register, MS, RDN, LDN, director of health & well-being at FMI, will close with research on the benefits of family meals as well as consumer trends data to support the continued opportunity to help shoppers embrace Mediterranean meal solutions at home together.

Register

Watch a Webinar Replay

To receive your certificate of completion, please email CPEU@oldwayspt.org and let us know which webinar recording you watched, and any feedback you may have. We welcome your feedback to continually improve the activities/materials offered. RDs may also submit evaluations of the quality of materials to CDR. 

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Unlocking the Cardiovascular Benefits of Tea

View Video (1 hour, 8 minutes) // View PDF of slides (9 MB)

(Recorded on January 27, 2021. Viewing the recording of this presentation is eligible for CPEU credit until January 27. 2024)

Tea is the 2nd most consumed beverage in the world and has long been associated with providing health benefits, and new research helps us understand why. In this webinar, Mr. Alexander White, a master tea brewer covers the culinary aspects of Camellia sinensis, true tea. He provides an overview of cultivars of tea and agricultural practices to produce the various teas commonly found in the marketplace and he invites you taste along with him. Dr. Joy Dubost then provides a research overview of flavonoids, their importance, and how unsweetened tea contributes to flavonoids in the diet. Finally, Dr. Taylor Wallace presents the results from two recent systematic reviews of randomized controlled trials and prospective cohort studies, which explore the connections between tea and heart health. (Thanks to Unilever for sponsoring this session!)

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Early Infant Feeding: A Window to Prevent Food Allergies

View Video (1 hour) // View PDF of slides (5 MB)

(Recorded on January 28, 2021. Viewing the recording of this presentation is eligible for CPEU credit until January 28. 2024)

This webinar is the highly anticipated follow up session to our December 2020 webinar, Maternal and Early Child Feeding: The Impact of Nutrition on Food Allergy Development Pre-birth Through 2 Years. Recent research has changed the recommendations for feeding infants. Following the groundbreaking LEAP (Learning Early About Peanut allergies) study, international consensus recommended introducing peanut foods to prevent peanut allergies. Subsequently released research findings have given support to the introduction of egg for allergy prevention too. In this session, infant feeding experts Sherry Coleman Collins, MS, RDN, LD and Malina Malkani, MS, RDN, CDN walk attendees through the latest research and guidelines on preventing food allergies. This session also features an introduction to a new category of grocery products, food allergy prevention foods for babies and toddlers, and a discussion on easy ways to introduce common allergens to infants safely. (Thanks to the National Peanut Board for sponsoring this session!)

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Curry, Dal, and Ghee: Meeting the Needs of Indian Patients

View Video (1 hour) // View PDF of slides 

(Recorded on December 10, 2020. Viewing the recording of this presentation is eligible for CPEU credit until December 10, 2023)

The most effective nutrition therapies are those that work within cultural preferences and practices, rather than against them. In this session, Madhu Gadia, RD, CDE, author of New Indian Home Cooking and The Indian Vegan Kitchen, will take dietitians on a journey throughout Indian and South Asian food traditions and wellness practices (such as ayurvedic medicine), so that dietitians can better meet the needs of their Indian patients. Madhu will show dietitians how to avoid common missteps and avoid insensitivities, and will show how traditional Indian foods can be used to help improve patients’ diets. 

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Maternal and Early Child Feeding: The Impact of Nutrition on Food Allergy Development Pre-birth Through 2 Years

View Video (1 hour 2 minutes) // View PDF of slides (16 MB)

(Recorded on December 3, 2020. Viewing the recording of this presentation is eligible for CPEU credit until December 3, 2023)

Much attention has been paid to maternal diet, breastfeeding, and early child nutrition and child development and health. In this session, infant feeding expert Sherry Coleman Collins, MS, RDN, LD, reviews some of the relevant research on how mother’s diet influences the development of food allergies and potential opportunities for intervention, including diet diversity and inclusion of common food allergens in the diet of mothers and babies. In addition, the presenter discusses the inclusion of feeding advice for children age 0-2 years relative to food allergy prevention in the recently released Dietary Guidelines for Americans’ scientific report. Thanks to the National Peanut Board for sponsoring this session!

 

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Understanding Whole Grain Processing and Impacts on Nutrition

View Video (1 hour 3 minutes) //  View PDF of slides (18 MB) 

(Recorded on November 19, 2020. Viewing the recording of this presentation is eligible for CPEU credit until November 19, 2023)

Whole grains are an important part of a balanced diet, yet many Americans are still falling short of dietary recommendations for whole grain consumption. In this session, Dr. Caleigh Sawicki from the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University, shares updates on the health benefits of whole grains and why whole grains were an especially important part of the report of the 2020 Dietary Guidelines Scientific Advisory Committee.  Additionally, Dr. Eric Decker, Professor and Head of the Department of Food Science at the University of Massachusetts, shares research on how various processing methods impact the health of whole grains. The session closes with practical tips on how to help patients and clients meet the dietary recommendations for whole grains. Thanks to the General Mills Bell Institute for Health and Nutrition for sponsoring this session! 

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The RD’s Guide to Cultural Humility Webinar

View Video (1 hour 20 minutes) // Download Slides (7.9 MB)

(Recorded on August 12, 2020. Viewing the recording of this presentation is eligible for CPEU credit until August 12, 2023)

In this session, Oldways President Sara Baer-Sinnott introduces a panel of three leading experts to explore racial and cultural health inequities, cultural humility, and healthy food traditions from across Asia, Latin America, and the African Diaspora. Panelists include Ka Hei Karen Lau, MS, RD, LDN CDE, Registered Dietitian and Certified Diabetes Educator, Joslin Diabetes Center; Sylvia Klinger, DBA, MS, RD, LDN, CPT, founder, Hispanic Food Communications; and Constance Brown-Riggs, MSEd, RD, CDE, CDN, president and owner, CBR Nutrition Enterprises.

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A Taste of Latin American Heritage/ El Sabor de la Herencia Latinoamericana Webinar

English: View Video (54 minutes) // Download PDF of slides (9.5 MB) 

Español: Ver Video (58 minutos) // Descargar PowerPoint (9.5 MB)

(Recorded on July 14, 2020. Viewing the recording of this presentation is eligible for CPEU credit until July 14, 2023)

In this session, Sara Baer-Sinnott (President, Oldways), Hannia Campos, PhD (Visiting Scientist, Harvard T.H. Chan School of Public Health), and Sylvia Klinger, DBA, MS, RD, LDN, CPT (founder, Hispanic Food Communications) explore nutrition and health disparities in Latin American Communities, as well as highlight the healthy food traditions of Latin America. This webinar also serves as a great primer for those interested in teaching Oldways’ A Taste of Latin American Heritage cooking and nutrition classes, as well as anyone passionate about reducing health inequities. 

En esta sesión, Carlos YescasHannia Campos, y Sylvia Klinger explorarán las disparidades de nutrición y salud en las comunidades latinoamericanas, así como destacarán las tradiciones alimentarias saludables de América Latina. Este seminario web también servirá como una excelente introducción para aquellos interesados ​​en enseñar las clases de cocina y nutrición de Oldways ‘El Sabor de la Herencia Latinoamericana,’ así como para cualquier persona apasionada por reducir las inequidades en salud. 

 

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Sourdough Bootcamp: How (and Why) to Create a Whole Grain Sourdough Starter…and What to Do with It

View Video (1 hour) // View PDF of slides (3.2 MB) 

(Recorded on June 30, 2020. Viewing the recording of this presentation is eligible for CPEU credit until June 30, 2023)

Whether you’ve been impacted by the shortage of yeast, or you find yourself spending more time at home and are interested in taking on some baking experiments, there has never been a better time to give sourdough baking a try. Did you know that sourdough starters fed different types of flour (whole wheat flour, einkorn flour, rye flour, buckwheat flour, etc.) can have different aromas, bacterial communities, and baking capabilities? In this presentation, Dr. Erin McKenney, PhD, Teaching Faculty and Academic Coordinator for the department of Applied Ecology, North Carolina State University, takes a deep dive into the nutritional and microbial benefits of sourdough fermentation, with a special focus on whole grains. The webinar concludes by offering a sneak peek at some of our favorite whole grain sourdough recipes, and where home bakers and fermentation enthusiasts can learn more about these topics.

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Transforming Your Taste Buds: How to Make Whole Grains the Food You Crave

View Video (1 hour) // View PDF of slides (409 KB) 

(Recorded on May 8, 2020. Viewing the recording of this presentation is eligible for CPEU credit until May 8, 2023)

Contrary to popular belief, our food preferences are not set in stone. They can evolve over time, in response to social and cultural cues, as well as exposure to different foods and flavors. In this webinar, Dr. Keith Williams, Director, Feeding Program, Penn State Hershey Medical Center, shares evidence-based techniques for making picky eaters a thing of the past, with a focus on how to apply these lessons to increase whole grain consumption across all age groups.

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Wheat Sensitivities: Sorting Fact from Fiction

View Video (52 minutes) // View PDF of slides (5.5 MB) 

(Recorded April 15, 2020. Viewing these recordings is eligible for CPEU credit until April 15, 2023)

Some books and celebrities blame “modern wheat” for the perceived rise in gluten-related and wheat-related disorders, and yet research shows that this relationship is more complex than it may seem. In this webinar, Dr. Lisa Kissing Kucek, Plant Research Geneticist, USDA-ARS, discusses the differences between ancient, heritage and modern wheats and how they may impact immunoreactive compounds. This session also explores which processing methods show promise with regards to wheat sensitivities and provide tips for producing healthy whole grain foods that people of all backgrounds and health concerns can enjoy.

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2018 Whole Grains Council Conference Videos

(Recorded November 4-6, 2018. Viewing these recordings is eligible for CPEU credit until November 4, 2021)

Learn about local grain economies, the latest health research, whole grain trends in restaurants, consumer attitudes, and more. There are a total of 6 hours of videos linked below, so viewing all videos would be eligible for up to 6 hours of CPEU credit. Level 2, 6 Credit Hours.

Learn more

Other CPEU Opportunities 

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Culinaria Travel

Immerse yourself in delicious and nutritious global diets. Our tour groups travel with acclaimed chefs, and include carefully curated week-long itineraries filled with unforgettable cultural and culinary experiences. CPEU hours vary from trip to trip, and often are eligible for more than a dozen hours.

Learn more

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Today’s Dietitian Webinar

Learn more about plant-based eating, including in the hospital setting.

LEARN MORE