Immersive experiences for registered dietitians and friends, dietetic interns and students surrounding food and the environment in Ireland and the Mediterranean diet and lifestyle in Italy.
Join us in Cork, Ireland’s culinary capital, for a 10-day immersive study of Ireland’s rich agriculture and related food history and culture. Registered dietitians can earn 32 hours of continuing professional education.
Traditional and modern culinary practices and ingredients and the influence and implications of history and culture on cuisine in Ireland.
Excursions into County Cork to visit local food markets, artisan food producers, seaweed foragers, organic food growers and an internationally-acclaimed cookery school.
The impact of food production on the environment and cultural influences on food choices, through engaging discussions with University College Cork faculty.
Join us in Florence, Italy for a 10-day immersive study of the essential elements of the Mediterranean diet and lifestyle. Registered dietitians can earn 32 hours of continuing professional education.
The everyday opportunities to engage in the health-promoting Mediterranean diet and lifestyle practices.
Excursions to local food markets and into the Tuscan region to visit artisan food and wine producers. Chef-led cooking classes at Apicius International School of Hospitality.
The keys to living the Mediterranean diet through discussions with University of Florence researchers and the cultural influences on food choices, through engaging demonstrations and conversations with Florence University of the Arts faculty chefs and wine experts.
Ann Cohen and Le Greta Hudson are Registered Dietitian Nutritionists who formed their partnership over 12 years ago while waiting at the airport on their way home from FNCE. Ann, an innovative nutrition educator passionate about experiential learning, is the planner and organizer. Le Greta, an award-winning dietetics educator and Commissioner for the Commission on Dietetic Registration, is the promoter and connector. Together they have developed and led 24 immersion programs for nearly 500 nutrition professionals and students interested in learning about food, culture and history in Ireland and about the food and culture of the Mediterranean diet and lifestyle in Italy. Their extensive networks and contacts in these countries have resulted in engaging learning experiences from program arrival to departure.