Faculty Scholars

Faculty Scholar Margaret D. Condrasky, RD, , at  Clemson University, Clemson South Carolina

Margaret D. Condrasky, EdD, RD

Certified Culinary Educator, Professor
Department of Food, Nutrition and Packaging Sciences

College of Agriculture, Forestry and Life Sciences

Contact: 864-656-6554 or mcondra@clemson.edu

Who is Margaret Condrasky?

As a registered dietitian, licensed dietitian in SC and culinary educator; research, education and outreach within culinary nutrition has been my focus. Some of her projects include collaboration with the Clemson Free Clinic with Prisma Health in the Produce Rx project in which Clemson University Creative Inquiry students and graduate students work with uninsured clients with chronic disease conditions.  Projects that have continued in the past few years include: University of South Carolina, Medical University of South Carolina and the African American Methodist Episcopal church of South Carolina in the Faith, Activity, and Nutrition project (FAN). This work continues to describe and educate the public on best practice for increased vegetable, and fruit consumption as well as increased physical activity. The CU CHEFS™ encompasses Cooking Healthy Eating Food Specialist trainings which she continues to deliver throughout SC to caregivers, and cooks at preschool programs, school settings and health care environments. Research in healthy food product development academic work within the Food, Nutrition, and Packaging Sciences Department has resulted in examples such as: recipes, products and presentations shared between the department and outside entities such as: SHARE Head start Choosey Project of Prisma Health, and New Impact with Greenville Health System. During the pandemic, she has worked to design and deliver the 2020 (virtual) and preparations for the 2021 4-H Healthy Lifestyles Cooking Like a Chef series for high school leaders to share with summer youth cooking camps throughout SC.  

For more information, see her Curriculum Vitae.

How Dr. Condrasky research is transforming health care

The project at the Clemson Free Clinic is transformative for the client, the students engaged with the clinic, as well as the health care team that serves the clinic. The research, outreach and educational initiative ‘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™ (trademark of project) 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. Her focus of culinary research within the University over the past 20 years has been within schools, churches, and the away from home food services arena. 

News and Media related to Dr. Condrasky's work

  • The 4H Healthy Lifestyles Cooking weekend summit presented to high school leaders each January
  • Healthy salad and sandwich cooking competition within the Pickens County School District each April|
  • Cooking with a Chef programs for church groups, and preschool cooks
  • Cooking Like a Chef camp for adolescent groups throughout South Carolina each summer 

Health Research Expertise Keywords

Nutrition education, Produce prescription, culinary nutrition, chef, Cooking with a Chef, self-efficacy