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 Brain health in the kitchen Canada Beef’s Thinkbeef program partnered with Spark Nutrition on an in-person culinary nutrition event for dietitians and soon-to-be dietitians with a focus on a hot topic: nutrition for brain health. It was held at the George Brown College Centre for Hospitality and Culinary Arts in Toronto. The evening event began with a fun networking session, followed by guest speaker and nutrition-for-brain-health expert dietitian Doug Cook, who presented the science of nutrition for brain health as it related to the ingredients in each of the recipes demonstrated. Professional chefs Patrick Secord and Tony Barone then demonstrated three recipes, including Moroccan-Inspired Meatballs with Herbed Slaw. The star ingredient here was nutrient-dense ground beef used to make the meatballs which are rich in brain-health nutrients, including protein, iron, and vitamin B12. Between demonstrations, attendees enjoyed tasting the recipes and participated in engaging Q & A sessions. The event attracted 50 attendees including dietitians, prospective dietitians, chefs, and culinary students. When asked to rate the event, 100% of attendees rated it 8 out of 10 or higher. The event and the information shared during the presentations were posted to Instagram by three dietitians with a reach of 11,853 consumers. The posts reach for dietitians was 4,018. In addition to the social media exposure, information about Thinkbeef.ca resources was highlighted in the promotional material and included in the event gift bags. Back to main page KARINE REKUNYK Director, Health and Nutrition

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