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Online Classes

These online classes were designed to bring the newly released book Recipe Nutrition Analysis: Best Practices for Calculation and Chemical Analysis to life while fostering conversation and connectivity between colleagues.

Each class is delivered in a live, interactive online forum so that participants can ask questions, seek clarity and join in the discussion. Each class is limited to 20 people to foster quality engagement.

Classes are structured in two tracks to accommodate the novice and the experienced, with the cost for each session priced at the rate of just one recipe analysis. CEUs have been applied for from the Academy of Nutrition and Dietetics.

Track One: Nutrient Analysis 101

$195.00
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Nutrient Analysis 101 is designed for food and nutrition professionals with little to no experience analyzing recipes. At the end of this series, participants will have the basic knowledge to complete simple recipe calculations.

Introduction to Nutrient Analysis
Thursday, January 7
12:00 – 1:00 PM ET

This class provides the foundation for recipe nutrient analysis. The two types of nutrient analysis (calculated and chemical) will be reviewed, including a discussion of the strengths, limitations and recommended use for each. A review of business considerations and professional resources needed to do this work is also included.

Understanding the Inputs
Thursday, January 14
12:00 – 1:00 PM ET

The interpretation of the recipe and use of accurate ingredient data are central to generating accurate nutrient analysis. This course will examine how to assess a recipe and choose appropriate ingredient information (including estimating accurate ingredient yields). Examples of common errors to avoid will also be included.

Calculated Analysis Basics
Thursday, January 21
12:00 – 1:00 PM ET

In this 1-hour session, participants will engage in a real-time step-by-step tutorial to learn the process of analyzing recipes using the calculated analysis approach.

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Track Two: Nutrient Analysis 201

$395.00
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Nutrient Analysis 201 is designed for food and nutrition professionals who have previous experience with recipe nutrient analysis. These courses were designed to explore more complicated recipes analysis scenarios. At the end of this series, participants will have a deeper understanding of recipe analysis, new ideas and best practices from colleagues.

Understanding the Effects of Cooking
Thursday, January 28
12:00 – 1:00 PM ET

Recipe nutrient analysis must be representative of the food as prepared and served, which means an understanding of how cooking changes the caloric and nutrient content of food is critical. In this class, the basic tenants of how various cooking methods impact moisture and yield is reviewed, providing the fundamentals for accounting for changes in moisture and fat when analyzing recipes.

Accounting for Changes in Moisture
Thursday, February 4
12:00 – 1:00 PM ET

The water content of food can be added or lost when food is cooked that must be accounted for in a nutrient analysis. This course will review approaches and considerations for adjusting for changes in moisture, which can have a significant impact on your results. A review of reliable resources to assisting with this complex challenge will also be included.

Accounting for Changes in Fat
Thursday, February 11
12:00 – 1:00 PM ET

Fat absorption occurs when foods are deep-fried, pan-fried, sautéed or marinated in an oil based mixture. This class will review approaches and considerations for adjusting for changes in fat. A review of reliable resources to assisting with this complex challenge will also be included.

Best Practices: Soups, Stocks and Sauces
Thursday, February 18
12:00 – 1:00 PM ET

Soups, Stocks and Sauces undergo significant changes when cooked, which makes analyzing these recipes a challenge. In this course, a review of best practices will be given for these categories, followed by a real-time discussion and live “Q&A” with colleagues. Cooking with alcohol and a review of reliable resources will also be reviewed.

Best Practices: Marinating, Brining, Pickling and Fermenting
Thursday, February 25
12:00 – 1:00 PM ET

This category of cooking and handling is perhaps the most challenging of all recipe analysis. In this class, a review of best practices will be given for these categories, followed by a real-time discussion and live “Q&A” with colleagues. A review of reliable resources will also be reviewed.

Recipe Analysis for Menu Labeling
Thursday, March 3
12:00 – 1:00 PM ET

This module is designed for professionals performing recipe analysis for foodservice organizations who need to comply with FDA’s menu labeling regulation. A brief review of the regulation will be given and implications for professionals who are analyzing recipes for menu labeling will be discussed. FDA’s definition of compliance will be highlighted, to inform how to best support clients with the data and documents they need for enforcement inquiries.

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