When Dietitians Can Cook, Everybody Wins

Photo by Katie Smith

My culinary nutrition professor loves to remind us that, as future dietitians, we must learn how to cook, for ourselves and for the patients and clients who will ask us things like, “What’s the best oil for high-heat cooking?”, “How do I make my baked goods more nutrient-dense?”, or “How do I cook with fish?”

She also reminds us that, unfortunately, many dietitians don’t know how to cook. As students, we learn about food science and cooking methods but less often do we get hands-on experience in a kitchen (although, my program has taken several measures to rectify this and the benefits are palpable).

Part of the problem, from my perspective, is a U.S. education system that teaches students in silos instead of teaching them how different subjects connect and relate to each other. We rarely collaborate with teachers and students in other areas of study that overlap with nutrition (ex: medical students). I could not agree more that dietitians should know how to cook, and I believe the solution involves breaking down those silos that separate education in nutrition science from the culinary arts.

If dietitians don’t know how to cook, they won’t have the confidence to talk about ingredients and cooking methods with people who stand to benefit the most from this guidance -- people with underlying health conditions, tight food budgets, or food allergies and restrictions.

A class assignment: cook a nutrient-dense meal at home

Research shows that cooking at home leads to better health outcomes, but barriers like time, money, equipment, food knowledge and cooking skills get in the way. This is where dietitians who can think like chefs really shine. Just the other day, I was listening to a new quarantine cooking podcast by the James Beard award-winning chef Samin Nosrat called “Home Cooking” (which I highly recommend for some stress-relieving laughs and practical cooking advice).

In each episode, she answers listener questions that are no different from the questions a dietitian would get. For instance, a woman with a budget of $45 for 14 days wants advice for cooking at home on the cheap. Samin does the math: this woman has just over $3 per day, which is similar to the budget someone would have if they’re receiving SNAP benefits (food stamps). Samin quickly points to a rich and inexpensive source of protein: eggs. She recommends this woman cook a Tortilla Española (Spanish omelet) with potatoes and caramelized onions. One omelet makes six big slices, each of which can be served on its own or sandwiched between bread to make a substantial meal.

There’s no reason a dietitian shouldn’t be able to answer this question and provide ideas on the fly. Not every dietitian cooks or likes to cook, but there’s no denying that people will ask them about food and/or cooking, so it’s best to be prepared.

So in the spirit of this conversation, and since I’m fully on the sourdough bandwagon this quarantine season, I’m posting a photo of some sourdough waffles I made today (taken by my windowsill, the only place in my apartment with good food lighting!).

Sourdough waffles made with discarded starter