Culinary Nutrition for Heart Health: From Science to Plate

Heart health is one of the top benefits Americans seek from food, yet heart disease remains the leading cause of death in the United States and close to 90% of Americans fall short on daily recommendations for vegetables, whole grains, and dairy foods and 80% don’t meet the daily recommendation for fruits. While there is no single dietary pattern best suited to every person, there are common traits among a variety of eating patterns and cultural foodways that predict better heart health outcomes.
Join registered dietitian and co-author of "Cooking à la Heart," Amy Myrdal Miller, MS, RDN, FAND, for an exploration of culinary principles and practices focused on food and flavor development strategies to enhance cardiometabolic health. She will share research-based findings and practical tips that will help attendees more confidently address questions related to food choices and culinary nutrition.