Jill Nussinow, RD MS

Culinary Arts Faculty, Santa Rosa Junior Coll.

(sponsored by VnDPG Speakers Bureau)

Jill Nussinow, RD MS, comes to P-POD from the Speakers Bureau of the Vegetarian Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics.  We are grateful to VnDPG for sponsoring her presentation here.  She has for many years taught on the Culinary Arts Faculty of Santa Rosa Junior College, and served as Nutritionist and Chef Demonstrator for John McDougall Program workshops/retreats, where she instructs attendees about nutrition, food selection and vegan cuisine cooking.  She has written 3 books about vegan food preparation, always casting a spotlight on vegetables, while emphasizing concepts/themes such as whole foods nutrition, seasonal ingredient availability, pressure cooking techniques, convenience and flavor.  Jill speaks to groups throughout the U.S., entertaining and educating while providing “real life” health, nutrition and cooking solutions for busy people.  Via out-of-the-box thinking, she breaks the stereotype of a dietitian as the woman in the white coat wearing sensible shoes and serving bad hospital food.

Jill serves as the California Coordinator for the Vegetarian Nutrition Dietetic Practice Group.  Her writing appears in many settings such as Vegan Culinary Experience magazine, the International Association of Culinary Professionals’ Cooking Schools and Teachers newsletter, Mended Hearts newsletter, and Savvy Vegetarian website.  Some examples of her consulting projects:  developing vegan offerings, and menu placements for local, organic produce, in the Kaiser Permanente Cafeteria Innovation project;  producing nutrition information and gluten-free vegan eating plans for publishing by small food manufacturers;  developing recipes using wholesome, healthy and organic ingredients for food companies and magazines such as Cooking Light;  and upgrading the nutritional quality of school menus.