Policy in Plainer English

How to Cook

January 10, 2022 Helen Labun Season 4 Episode 9
Policy in Plainer English
How to Cook
Show Notes

In this season of Policy in Plainer English we're looking at skills food professionals use to understand how people experience flavor and what influences food choices - and what implications that might have for health professionals working with patients on diet change. The episodes build from each other, so if you haven't started at the beginning, consider pausing here and going back to "How We Experience Flavor".   

Professor Amy Trubek, and instructors John Corliss and Emily Barbour, join us to talk about core principles of the courses they are developing in the Department of Nutrition and Food Sciences at the University of Vermont. Their curriculum combines sensory analysis with basic cooking skills to increase food agency. 

Some resources referenced in this episode:

This season of Policy in Plainer English is supported by the Health Resources and Services Administration (HRSA) of the U.S. Department of Health and Human Services (HHS) as part of an award totaling $189,892.00 with 0 percentage financed with non governmental sources. The contents are those of the author(s) and do not necessarily represent the official views of, nor an endorsement, by HRSA, HHS or the U.S. Government.

This podcast does not cost $189,892.00 to produce. No, there is a much larger Food Access in Health Care program of which this is one small element (the most fun element, but still small). Find out more at VTFoodInHealth.net.