As dietitians, we’re passionate about nutrition science and we L-O-V-E food. Excitingly, a new practice area that merges the two is making a huge groundswell in the dietetic landscape across the globe… say hello to culinary nutrition. In this podcast, we’re joined by Emma Stirling who, along with her colleagues at Australian Catholic University, are leading the culinary nutrition charge in Australia. In the podcast, Emma serves up the different ways dietitians can harness the goodness of culinary nutrition in all areas of dietetics. Emma also touches on some fun opportunities for upskilling in culinary nutrition (including a trip to Rome!) and shares her top tips for dietitians who want to make their way into this inspiring space.



Emma Stirling is the Director of Scoop Nutrition consultancy and an academic specialising in food science, gastronomy and culinary nutrition. Emma is recognised as an innovative, entrepreneurial and leading dietitian and at Australian Catholic University she is the National Culinary Nutrition Science Practice Lead and course coordinator of the exciting, new Graduate Certificate in Culinary Nutrition Science.


In this episode, we discuss:

  • Emma’s inspiration for venturing into culinary nutrition
  • Why culinary nutrition is central to every dietitian’s practice
  • The reason culinary nutrition is going to become a central component of every dietitian’s toolkit
  • How dietitians can upskill in culinary nutrition
  • Tips for dietitians who want to expand into the world of culinary nutrition

Additional resources

Register for our culinary nutrition workshop (as part of a Dietitians Unite 2023 ticket)

Register for our culinary nutrition workshop (as a standalone)

Graduate Certificate in Culinary Nutrition Science or microcredentials (short courses)

Teaching Kitchen Collaborative


Select references for further reading:

  • McManus, C. R., Barkoukis, H. D., Burns, A. C., Ricelli, O., McWhorter, J. W., & Harris, S. R. (2023). Preparing Registered Dietitian Nutritionists for Leadership in Culinary Medicine: Opportunities, Barriers, and Alternatives in Registered Dietitian Nutritionist Education and Training. Journal of the Academy of Nutrition and Dietetics.
  • Barkoukis, H., Swain, J., Rogers, C., & Harris, S. R. (2019). Culinary Medicine and the Registered Dietitian Nutritionist: Time for a Leadership Role. Journal of the Academy of Nutrition and Dietetics, 119(10), 1607,1612–1611,1612.
  • Fredericks, Koch, P. A., Liu, A. (Alicia), Galitzdorfer, L., Costa, A., & Utter, J. (2020). Experiential Features of Culinary Nutrition Education That Drive Behavior Change: Frameworks for Research and Practice. Health Promotion Practice, 21(3), 331–335. 
  • Sharma, S. V., McWhorter, J. W., Chow, J., Danho, M. P., Weston, S. R., Chavez, F., Moore, L. S., Almohamad, M., Gonzalez, J., Liew, E., Larue, D. M., Galvan, E., Hoelscher, D. M., & Tseng, K. C. (2021). Impact of a virtual culinary medicine curriculum on biometric outcomes, dietary habits, and related psychosocial factors among patients with diabetes participating in a food prescription program. Nutrients, 13(12), 4492–.
  • Eisenberg, D. M., & Imamura, Be. (2020). Teaching Kitchens in the Learning and Work Environments: The Future Is Now. Global Advances in Health and Medicine, 9, 216495612096244–2164956120962442.

This podcast is not, and is not intended to be, medical advice, which should be tailored to your individual circumstances. This podcast is for your information only, and we advise that you exercise your own judgment before deciding to use the information provided. Professional medical advice should be obtained before taking action.  Please see here for terms and conditions.


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