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MUIH PCE Lecture Series: The Science of Preserving Genomic Compounds in Cooking is a Course

MUIH PCE Lecture Series: The Science of Preserving Genomic Compounds in Cooking


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Full course description

MUIH PCE Lecture Series: The Science of Preserving Genomic Compounds in Cooking

Format:  On-Demand, Self-Paced Lecture

Time to Complete: 1 hour

CEUs:  1.5 CEUs (Nutritionists, NDs)

Credential: Certificate of Participation

Lecture Overview:

In partnership with Maryland Naturopathic Doctors Association (MNDA), the MUIH Nutrition Department presented the 2018 Nutrition Symposium, Nutritional Genomics in Clinical Practice. 

The field of nutrigenomics emphasizes the critical intersection of nutrition and genetic expression, and MUIH’s symposium centered specifically on translating nutrigenomics information for the clinician and clinical practice. The recorded presentation from the symposium by Eleonora Gafton will allow you to learn the science behind the field and gain practical skills to apply in practice to meet the growing patient and client demand for information. This presentation offers a primer on nutrigenomics and how it applies in clinical practice.

This session comprises of a presentation and a cooking demo. The intention is to explore the medicinal compounds of our fruits and vegetables called the secondary metabolites that support our body in health and vitality, looking at the impact of heat, a culinary translation. The presentation explores the major metabolites that aid in detoxification, like phytonutrients and other food-based components. Emphasis is placed on the cruciferous family as they contain powerful compounds like sulfarophane (Fahey et al., 2015), the allium family with the organosulfur compounds (Cassidy & Minihane, 2017), polyphenols found in the fruits (Esposito et al., 2015). The secondary metabolites of spices like turmeric, ginger, rosemary, and green tea are also explored. The presentation also examines the impact of cooking, when these powerful metabolites best preserved, and how they can be ingested to aid in health. Cooking methods to preserve the secondary metabolites in fruits and vegetables, the interaction between secondary constituents and our genes, the power of synergy, and a simple cooking practice are demonstrated.

Presenter Bio:

Eleonora Gafton is an assistant professor and professional chef in the Nutrition and Integrative Health program at Maryland University of Integrative Health, one of the nation’s top graduate schools for health and wellness studies. Growing up on an organic farm and winery in Romania, Ms. Gafton developed a passion for natural foods. She completed her chef training at Ministerul Turismului International in Bucharest, Romania and went on to work in a three-star hotel, becoming the first female executive chef in a communist country. Ms. Gafton later received a bachelor’s degree in hotel management from Cornell University and worked in the hotel industry in Washington, DC for 20 years. Ms. Gafton also holds a master’s degree in herbal medicine and clinical studies from Maryland University of Integrative Health (June 3, 2013), PMC in Nutrition (2016) and a certificate in health coaching from the Institute for Integrative Nutrition in NY (2008). Currently enrolled in the DCN program at Maryland, University of Integrative Health. 

Eleonora Gafton is a licensed Nutritionist in the State of Maryland. Throughout the Washington, D.C. area she has been practicing a combination of conventional, holistic, functional and complimentary nutrition, and health coaching. 

What you will get:

·        Total 1.5 hours of lecture video

·        Lifetime access to the lecture for review & application

·        Certificate of Participation & CEUs

*CEUs should be verified with the individual professional organization(s) for which you are seeking continuing education credit.

Offering Details:

For questions about this offering or CEUs, contact

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Refund Policy:  This self-based program is non-refundable upon purchase.

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