Comments on: You Tell Me – Are Chefs Nutrition Experts?

By: Samantha Cernock

Samantha Cernock — Wed, 16 Jun 2010 10:37:24 +0000

I completely agree with you! This is at the core of the problem in the United States. So many are so uneducated when it comes to matters of health.

By: Mairlyn Blasiar

Mairlyn Blasiar — Mon, 14 Jun 2010 15:58:24 +0000

Annette- I agree with you. In response to comments- I agree that Chefs get the food to the table- and how to cook and they are definately our allies in the Eat Smart Eat Healthy message. Please remember that RD’s know how the food impacts our bodies, the right combination of foods, vitamins, minerals and medical nutrition therapy. When it comes to losing weight and doing it healthfully- it is going to take all of us – RD’s and Chef’s to get the message out there. RD’s need to be at the table – and part of the program! We should be there along with the Chef’s. We bring different skills and knoowledge to the program. RD’s are the nutrition experts- we have the education, training, and testing to prove that. It is obviously different from that of a Chef – but we can work together. We need RD’s at that table!!!! They We (it is a national issue) need the medical nutrition guidance that we have!

By: Eric Esterling, RD

Eric Esterling, RD — Sun, 13 Jun 2010 19:46:18 +0000

As a dietitian, something that ticks me off is dietitians being elitist about their hold on nutrition knowledge. Plenty of chefs are knowledgeable enough to make a difference. And there is nothing in that article that holds them up as “nutrition experts.” They are, however, vital gatekeepers. I’m happy to hear that chefs are on board with improving kids nutrition. Dietitians will make excellent advisors to those gatekeepers, but are not in a position to make a substantive difference. The chefs are on the front-line. Without their cooperation, what we teach won’t make it to the table.

The article is nothing but good news for dietitians. It is vital that chefs be on board with the concept of serving healthier foods. This is an opportunity for dietitians to cooperate with those chefs, sharing their knowledge to create meals that are both healthy and tasty.

The best way for dietitians to make a difference is to stop being protective of their turf and get out there making alliances with people in a position to make a difference.

By: Audrey Nelson

Audrey Nelson — Thu, 10 Jun 2010 13:17:22 +0000

I totally agree with your blog this morning – it would make the most sense that dieticians/nutrition professionals would be the most credible resource. However, they’re not quite as sexy or cool as chefs. Annette – you’re cool, you could take them on. Write a letter to Michelle.

Also – I wonder if they’ve made nutrition too complicated. Whatever happened to the basic 4 – you could understand it, it was easy to eat around. I know there are many other factors – but when the Basic 4 was in place, obesity wasn’t as prevalent as it is now.