Food & Culinary Professionals


One hundred years ago, the founding leaders of the American Dietetic Association (now the Academy of Nutrition and Dietetics) created an organization that was dedicated to helping conserve food and improve the public’s health and nutrition. If you think about it, that very same vision and need is present today, evolving to reflect today’s world and knowledge just as it did one hundred years ago.

Twenty years ago, our founding leaders of the Food and Culinary Dietetics Professionals Practice Group had a vision to act upon the deep connections we have across the globe through food to our heritage, our health and well-being, and the positive feelings that stem from what food and culinary means to us in our everyday lives. The core competencies that drive our educational offerings and steer our FCP leaders and membership to positive action remain particularly relevant today, as we consider the public and their need for nutrition, food/cooking, and agricultural understanding. Combined with the foundation of food safety and celebration of all the ways dietitians and culinary professionals contribute to informing the public about food and nutrition and the skills it takes to be successful in this space are behind the educational and experiential offerings that FCP has offered throughout its history.

As we think about the annual Food & Nutrition Conference & Expo™ (FNCE®) this year, and consider the learning and engagement opportunities across and beyond the food supply chain, we can be proud of the legacy that came before us.  As we planned our FNCE® events, the positive intent of the strong leaders that came before us were top of mind. Thank you to all who have registered for them and who have contributed time and resources to ensure that this very special celebratory year is a success.

Chicago offers a rich experience in terms of food and nutrition. We are looking forward to seeing you at Friday night’s hands-on dinner at the Merchandise Mart, Saturday morning’s food tour in the Gold Coast, and/or the networking event on Sunday at the Chicago Cultural Center, home to the world’s largest Tiffany Dome and housing music and art shows, gorgeous architecture, and of course, FCP-style attention to the menu.

We also hope you’ll join us on Monday for our session that is a collaboration between FCP and DBC DPG: 328: TRIGGERING CHANGE IN PATIENTS & CLIENTS: INSIGHTS FROM BEHAVIORAL SCIENCE, on Monday, October 23, 2017 from 1:30 PM - 3:00 PM in room W375A.  CEU Credits: 1.5, Level 2 – Intermediate

Also, the pre FNCE® workshop that FCP is involved in thanks to one of our chef dietitian members, is happening on Saturday, October 21 from 11am-3pm: Session 487: FNCE Iron Chef: The RDN Culinary Battle Royale” (separate fee includes busing to and from the event)

If you aren’t attending FNCE®, you can still be part of “all things FCP and FNCE®”! Check out the subgroup resource pages on our website, view previous webinars (CPEU available for 3 years!), and follow us in social (Facebook, Instagram, Twitter), and more. 

And watch for information on our new recipe contest with Lentils.org.

Remember, the official hashtag for FNCE® is #FNCE.

Safe travels and see you soon, online and/or in person!

Kim Kirchherr, MS, RDN, LDN, CDE, FAND
2017-18 FCP Chair
@KimKirchherr  


Learn more about FCP! - Watch our 2017 member orientation webinar!


Mission Statement: 
Empower members to be the nation’s food, culinary and nutrition leaders.

FCP's Vision:
Optimizing the nation's health through food and nutrition.

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