Certified Culinary Educator
Professor in Plant and Environmental Sciences
College of Agriculture, Forestry and Life Sciences
Contact: 864-656-6554 or email@example.com
As a registered dietitian and culinary educator; research, education and outreach within culinary nutrition has been Ms. Constrasky’s focus. Some of her projects include collaboration with the University of South Carolina and the African American Methodist Episcopal church of South Carolina in the Faith, Activity, and Nutrition project (FAN) which has been presented by the National Cancer Institute as a program that demonstrates best practice for increased vegetable and fruit consumption as well as increased physical activity. The CU CHEFS™ program encompasses trainings which have been delivered throughout SC to caregivers and cooks in preschool, grade school, and healthcare environments.
For more information, see her Curriculum Vitae.
The research, outreach, and educational initiative of culinary nutrition is the application of nutrition principles combined with food science knowledge, displayed through a mastery of culinary skills. The results are healthy eating behaviors grounded in culinary confidence and nutrition alertness. The CU CHEFS™ promotes an awareness of the latest science and trends in foods and nutrition through the demonstration of proficient culinary skills to produce flavorful, health-inspired menus for the public. Ms. Condrasky’s focus on culinary research within the University over the past 15 years has been applied in schools, churches, and the food service arena. Most notably, reception within the healthcare sector has blossomed over the past 10 years in that her and her colleagues’ projects and research have been redirected towards health care providers.
Nutrition education, Culinary nutrition, Chef, Cooking with a Chef, Self-efficacy