Recognizing the lack of resources for recipe nutrient analysis, we partnered with a team of registered dietitians to develop Recipe Nutrient Analysis: best practices for calculated and chemical analysis.
Our book and the coordinating training opportunities have one goal in mind: to fill a void in the food and nutrition community and spark an important conversation about standardizing this area of practice. Our goal is to help professionals improve the quality of their calculations, reduce their margin of error, understand and properly use tools and data sources and produce more accurate results.
Catharine Powers, MS, RD, LD, has extensive experience developing innovative training and curricular materials for chefs, dietitians and others in the foodservice industry. Cathy spent nearly 15 years at The Culinary Institute of America (CIA) where she was instrumental in developing the institute's leading-edge nutrition program, including the award-winning St. Andrew's Café. Later, as the CIA's associate dean for curriculum and instruction, Cathy worked closely with chefs to develop unique nutrition education resources. Today, as a partner with Culinary Nutrition Associates, LLC Cathy trains foodservice operators across the country on how to put healthful cooking principles into practice. She is co-author of Essentials of Nutrition for Chefs, a 2011 IACP cookbook award winner. She has been doing recipe nutrient calculations for nearly 30 years.
Cheryl Dolven, MS, RDN is a registered dietitian with over 15 years in corporate dietetics, including experience in packaged foods, retail, and restaurants. In her most recent role, Cheryl managed the nutrition analysis program and provided strategic direction and nutrition expertise to Darden Restaurants, influencing the nutritional value of foods served to over 400 million guests in over 2000 restaurants each year. Cheryl also worked as a corporate dietitian for two large supermarkets and served as the Director of Nutrition Marketing for the Kellogg Company. She has engaged in over 500 media interviews, delivered hundreds of community and professional presentations, created a nutrition education curriculum for kids and launched a nutrition website for consumers. Cheryl’s passion and leadership was recently recognized by FSR Magazine when named one of “40 rising stars under 40” in 2014.