Speaker
Dr. Connie Guttersen
Dr. Connie Guttersen, R.D., Ph.D. is a nationally and internationally renowned registered dietitian and culinary professional, New York Times bestselling author of The Sonoma Diet , The Sonoma Cookbook, and the soon to be released, The Love Diet. She is a registered dietitian and nutrition instructor at the world famous Culinary Institute of America.
A leading expert on the health benefits of diets inspired by Mediterranean, Latin America and Asian cuisines, Dr. Guttersen has spent her career focusing on the development of flavorful and nutritious approaches to healthy eating and weight reduction. The Sonoma Diet and The Sonoma Cookbook effectively introduced delicious, flavorful recipes and meals that celebrate food, while helping you lose weight in the course of indulging in satisfying amounts of some of the best foods on the planet. In addition, in October 2011, The New Sonoma Cookbook was released with new Power Foods, new recipes, certified low glycemic, and a new food philosophy. The book’s success and following created a trend in the way people thought about healthful eating.
Dr. Guttersen returns with The Love Diet, to be published by Harper One in spring of 2016. The Love Diet incorporates a whole health approach with new personalized meal plans, recipes, new tools to track progress and additional support for a richer, deeper experience to optimize personal health results.
A sought-after media personality, Dr. Guttersen has appeared on national broadcast programs, including The Today Show, The View, Fox & Friends, Extra, CNN and CNBC’s Power Lunch, and in articles in USA Today, the Los Angeles Times, O, More, Woman’s World, US Weekly, and the New York Times, among others, discussing healthy food combinations and the importance of the joy of eating flavorful foods.
Her many accomplishments include developing the Standards of Care for the Obesity Treatment Center in Bellevue, Washington. Dr. Guttersen has consulted with a broad range of corporations and Fortune 500 companies on food trends, including Kraft, Nestle, Marriott Hotels, Radisson Hotels, Hyatt Classic Residences, Bush Beans and Panera Bakery Café, on the topics of world flavors as healthy inspirations. As a guest speaker of the nationally acclaimed Harvard Medical School Healthy Kitchens, Healthy Lives program, Dr. Guttersen stresses the importance of flavor as a health issue in the latest treatments for obesity and metabolic disorders. In addition, she served as a nutrition professor at Texas Christian University and continues her role as a member of the advisory board for the Department of Science and Engineering. Her recent appointment is as founding Nutrition Advisor to the innovative CHEF program, Culinary Health Education for Families, a culinary medicine program funded by the Goldsbury Foundation and launched by the Children’s Hospital of San Antonio, Texas.
Dr. Guttersen lives in Northern California’s wine country with her husband and two children.
Culinary Nutrition – In Pursuit of Pleasure, Health, and Well Being
As we experience two culinary mega trends – interest in world favors and health wellness imperatives – chefs and operators are increasingly looking to flavor building techniques as a key strategy in addressing the challenge of expanding healthy menu choices. Menu formulation that promotes health but does not undermine the dining and taste experience will be the future of culinary nutrition.
Culinary Inspirations of the Traditional Cuisines of the Mediterranean, Asia, and Latin America for Healthy Living
The essence of healthy is closely tied to flavorful meals, especially those inspirited by world cuisines of the Mediterranean, Asia, and Latin America. On the horizon, a broader new meaning for healthy emphasizes a richer more vibrant life, with more vitality, anti aging benefits, optimal energy levels, and enhanced immune functions. Discover the latest trends in science and nutrition for protective foods in these delicious cuisines. Delicious food combinations or wholesome ingredients provide a bounty of health promoting nutrients such as phtyochemicals, antioxidants and healthy oils. Flavor and the enjoyment of meals no longer will need to be sacrificed for the sake of health.
Culinary Medicine – The Art of Cooking with the Science of Nutrition
Discover the latest trends in science and nutrition translated through flavorful ingredients and synergistic “dream team” combinations of foods. Ideal for any audience that loves food and acknowledges that flavor is a health issue. The science reviews the current trends for the study of inflammation, obesity – metabolic syndrome, and the fascinating relationship of the gut – brain axis for health and wellness.
The Promise Of A Visionary Scientific Approach
Today there is an unprecedented opportunity for our scientists to aspire to something magnificent. Transforming the study of science to captivate the interest of our modern day population. It is cutting edge research that pushes the field in an entirely new direction, one full of novel insight and valuable applications. From searching for the cure for cancer and understanding how genes and nutrients interact on the molecular level to the latest advances for a more sustainable environment. Strategic leadership with this valuable knowledge creates a brighter future for visionary science students and professionals.