A key ingredient: collaboration

Partnership

Cooking Essentials, Ingredients for Life is a six-session culinary nutrition education program specifically for young adults – or those 18 to 25 years old. The evidence-based curriculum was developed as a collaboration between NC State Department of Agricultural and Human Sciences, Department of Food, Bioprocessing and Nutrition Sciences, and Dining.

Writing and Development Team

Catherine Hill, MS, RDN, LDN
Nutrition Programs Manager
Department of Agricultural and Human Sciences
NC State University

Natalie Cooke, PhD, RDN
Assistant Professor and Director of Undergraduate Programs for Nutrition Science
Department of Food, Bioprocessing, and Nutrition Sciences
NC State University

Carolyn Dunn, PhD, RDN, LDN
William Neal Reynolds Distinguished Professor Emerita
Department of Agricultural and Human Sciences
NC State University

Consultants

Lauren Smith, M.Ed., RDN, LDN
Director of Nutrition
NC State Dining
NC State University

Students

Anna Claire Tucker
Dietetic Intern
UNC-Chapel Hill

Anna Thomas
Research Assistant
NC State University

Chloe Patterson
Research Assistant
NC State University