Live Virtual Program: Best Practices for Culturally Sensitive Recipe Development

Presented by: 

Breana Lai Killeen, M.P.H., R.D.

Date & time: 
Wednesday, March 30, 2022 - 5:00pm to 7:00pm
Virtual (Zoom). A recording will be available.


What is an authentic recipe? Can you write a recipe if you are not from a specific culture? In this presentation, we’ll delve into how to name, develop, and alter global recipes so they retain their heritage in terms of ingredients and methods while being respectful of cultural appropriation. We’ll also discuss words to use and words to avoid when describing food in titles, headnotes, and general media, plus do a cooking demo of Singapore Noodles.

About the Speaker

Breana Lai Killeen, M.P.H., R.D. is the Test Kitchen & Editorial Operations Manager at EatingWell Magazine in Shelburne, VT. She oversees the development, production, and nutrition analysis of 500+ recipes per year; as well as managing day-to-day operations to keep everything running smoothly. Breana has a master’s degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust trained sommelier, and is a registered dietitian.

Program Objectives

Following this WAMDA webinar, participants will be able to:
  1. Dietitians will understand how to name, develop, and alter global recipes.
  2. Dietitians will be able to define cultural appropriation, and be aware of words to avoid when describing foods in titles and general media.

2 RD CPEUs offered; the event will be recorded for those who cannot attend live.

RSVP By: Sunday, March 27th, 2022

RSVP Information: RSVP to [email protected]

Cost of Event: WAMDA Members $10, Non-Members $15, Students/Interns Free (Students/Interns -- RSVP via email only)

Cash or Check payable to:
WAMDA c/o Program Planning Committee
PO Box 934
West Springfield, MA 01090

OR, pay via PayPal:

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