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Culinary Recovery: Practical Solutions to Feed Success


Chef Todd Seyfarth, MS, RD, CSSD©2014
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Todd Seyfarth, MS, RD, CSSD, discusses techniques that utilize applied, evidence based, whole-food nutritional approaches to aid in athletic recovery. The presentation consists of an overview of possible dietary triggers of acute inflammation, followed by efficient techniques for recipe development to combat inflammation and support post-exercise recovery.

Learn to identify food, ingredient, and food service solutions for common recovery issues, and receive strategies for research-informed recipe development. The Academy’s Sports Nutrition Care Manual and position paper on nutrition and athletic performance; and the National Athletic Trainers’ Association position statement, Evaluation of Dietary Supplements for Performance Nutrition.

Nutritionists, sport nutritionists, and other health and fitness professionals may wish to share the information in this presentation with staff and personnel involved with food production and recipe development for their athletes and facilities.

There are no continuing education credits attached to this webinar.

Presentation outline

Part I: Speaker introduction and background, biases and potential conflicts of interest, and an overview of presentation objectives

Part II: Overview of dietary and exercise related acute inflammation, in relation to reactive oxygen species production.

Part III: General overview of dietary strategies to mitigate acute inflammation, and support recovery, post exercise.

Part IV: Highlight individual ingredients and the research supporting the efficiency of their use to combat acute inflammation.

 

Part V: Basic techniques for recipe development to incorporate appropriate, whole-food ingredients into the recovery meal and snacks. 

Chef Todd Seyfarth, MS, RD, CSSD, is an Associate Professor in the College of Culinary Arts, and the Program Director for The Culinary Nutrition Baccalaureate Degree Program, at Johnson & Wales University. He specializes in menu development for performance nutrition and athletic performance cuisine, high end, à la carte nutritional cuisine as well as holistic approaches to weight management.

Chef Seyfarth joined the faculty of Johnson & Wales University in 2003, and previously taught at the New York Food and Hotel Management School, in New York City. Prior to that, he honed his culinary skills working in the Hamptons of Long Island.

Chef Seyfarth is a Registered Dietitian and holds an advanced certification as a Board Certified Specialist in Sports Dietetics, and teaches a class in Athletic Performance Cuisine, which looks to address the needs of an athlete through basic nutritional assessment, adept menu development, and appropriate nutrient timing.