One of the frequent questions I see on the EML is about nutrient analysis. FCP has the answers! Our upcoming webinar is a timely topic: Recipe Nutrient Analysis: Opportunities and Implications for the RDN.

Join us Friday, August 28, to hear Cathy Powers and Cheryl Dolven, co-authors of “Recipe Nutrient Analysis: Best Practices for Chemical and Calculated Analysis” for an informative discussion on analyzing recipes. You’ll find the registration information on the right side of this webpage.

Have you read the Summer issue of Tastings? The theme of this issue is Culinary Careers and Applications — truly what our FCP membership and mission represents! Our CPE article explains the ins and outs of recipe development. To receive credit after reading this article, complete the CEU quiz at this link — just one more benefit of being an FCP member. This issue of the newsletter is on its way to you via mail, in addition to being available electronically.

We’re filling the 2016 ballot and I know that we have qualified candidates in our midst.  Available positions include Chair-Elect, Delegate, Secretary and Nominating Committee. Job descriptions for each position can be found here.

Nashville provides a great backdrop for our FNCE® activities. Friday, we’ll dine with a former Top Chef contestant at Sinema Restaurant.  On Saturday, we’ll breakfast on southern biscuits, tour the farmer’s market, taste chocolate, and sip spirits. Our always-sells-out Networking event will be at the Country Music Hall of Fame. The FCP Spotlight session, Waste Not, Want Not: Farm to Fork Solutions to Reduce Food Waste will deliver solutions you can use at home, at work, and with your clients.  And on Tuesday, we’ll have our member breakfast. I hope you can join us – registration is open.

Help us reach our $3,000 FCP Foundation Scholarship goal this year by donating items to be featured during our fundraiser at the FCP networking event! We’re looking for culinary tools, gift cards, specialty food items and more.  Learn more about the donations and ideas of items to donate here.  Donations will be accepted until September 16th.

My number one goal is that FCP be relevant to you. I’d appreciate hearing from you to know what’s working and what could be tweaked so we can make FCP better than ever. In the meantime, share the summer fun and deliciousness of what you’re cooking on our FCP Facebook page.  


Judy Barbe, MS, RDN
2015-2016 FCP Chair


Learn more about FCP!

Mission Statement: 
Empower members to be the nation’s food, culinary and nutrition leaders.

FCP's Vision:
Optimizing the nation's health through food and nutrition.

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