Chapter 9: Anatomy of a Food Demonstration

By Jennifer Parlin, MPH; Stavroula N. Antonopoulos, MS, RDN; Aimee Novak, trained chef; Constance E Bell, MBA

Introduction

Culinary medicine aims to give audiences the necessary knowledge and skills to adopt and sustain a nutritious eating pattern that promotes good health. A food demonstration can be a helpful tool when implementing culinary medicine education in many settings, including in the community. By preparing a recipe either in person or virtually, educators can provide details about the culinary techniques, ingredients, and kitchen tools needed to replicate recipes at home. For health professionals who advise patients, it is valuable to participate in or even host food demonstrations to better understand what is required of their patients to follow through with their recommendations.

An engaging food demonstration can take on a variety of formats and incorporate many different topics, such as nutrition information, mindfulness, or cultural stories, depending on the needs and interests of the audience. Food demonstrations can effectively connect with an audience in a fun and interactive way and provide an opportunity to discuss how to tailor foods and recipes for populations with diet-related conditions without sacrificing flavor or enjoyment.

Effective food demonstrations must adhere to local health department food safety guidelines; honor the participants’ culture and traditions; convey clear messages about nutrition and health; and consider participants’ cooking skills, access to nutritious food, budget, and health challenges. This chapter summarizes these considerations and helps readers think through how they might develop a successful food demonstration.

Food Demonstrations

This chapter discusses essential considerations for food demonstrations, including food safety, understanding your audience, and planning for in-person and virtual meetings. There are many types of food demonstrations. Three types are discussed in Table 9.1, including their unique advantages.

Table 9.1. Three Types of Food Demonstrations

Type of food demonstration	An effective way to…	Other considerations
A tasting of a single food item	Introduce new foods to audiences and have conversations about seasonality. For example, sample slices of a locally grown apple can be offered at a farmers market. Introduce concepts such as mindful eating. For example, mindful eating questions may include: What does the food item look like? What does the food item smell like? What does the food item taste like?	The demonstration setup, breakdown, ingredients, and time required will likely be minimal. This is a good demonstration for short periods of time or locations with limited utilities and resources available.
A tasting of many different varieties of a single food item	Educate about substitutions for recipes and how a single ingredient may or may not change the flavor of a dish (e.g., using different kinds of beans for a soup and providing samples of each soup). Demonstrate how modifications to foods may or may not affect the taste (e.g., providing samples of meat with different amounts of fat content to experience the texture, visual appeal, or taste differences). Teach children vocabulary when encountering foods that are the same and different. For example, have a tasting of various apples to discuss the differences in color, texture, and taste. Introduce varieties of foods that may be unusual while having foods that are more recognizable present. For example, a tasting of various citrus, including navel oranges and pomelos.
Demonstrating a whole dish or recipe	Introduce a wide variety of culinary techniques, from basic to advanced. Educate on reading a recipe; understanding how to modify it; and using substitutions based on servings needed, dietary needs, or availability of products. This is an opportunity to discuss using recipes as a template so that ingredients can be easily substituted and the recipe can be modified according to the audience’s needs (e.g., demonstrating a pesto recipe to understand the framework of making an herb sauce and discussing alternative ingredients for the recipe based on seasonality).	Though this is the most complex food demonstration, it does not need to be complicated to be effective. The demonstration can be simple and still achieve many teaching objectives.

Why Include Food Demonstrations in Culinary Medicine?

As outlined in previous chapters, food is essential to culinary medicine. Food demonstrations can provide a way to connect with learners by engaging their senses, including sight, hearing, smell, and taste. Food demonstrations can effectively connect with an audience in a fun and interactive way and provide an opportunity to discuss how to tailor foods and recipes for populations with diet-related conditions while maintaining flavor and enjoyment.

Pleasure seeking has been identified as a notable contributor to food intake and can be used to promote more nutritious eating patterns, as observed from a body of research studies.^1,2 Health- and pleasure-related messaging related to food can positively influence client and patient perceptions about food too.^1,2

Essential Information About Food Demonstrations

Understanding and Following Health Department Guidelines

This section provides an overview of health department guidelines for food demonstrations. As a case study, the information shared pertains to public food demonstrations in Yavapai County, Arizona, as of May 2023. It is important to note that requirements may vary based on state and local regulations. Before providing food demonstrations, verify specific food demonstration requirements with your local regulatory agency.

Permit requirements: Permits are often required to conduct a food demonstration; see your local health department guidelines for specific information. For example, in Yavapai County:

• A permit is required to conduct a food demonstration when the audience consumes the food or samples are provided to the public.
• Permit applications must be submitted at least 21 days before the demonstration date and must include the location, date, and time of the event.

Food preparation and handling requirements: Preparation and handling of foods are essential to avoid cross-contamination and overall food safety. For example, the following are requirements in Yavapai County:

• Food preparation must be done in a licensed kitchen or on site with prior approval from the health department.
• Food must be served at safe temperatures using proper serving utensils.
• Food must be stored, transported, and displayed to prevent contamination, including protection from insects and rodents.
• Demonstrators or servers must wear appropriate clothing, including hairnets and gloves.
• Handwashing stations must be available by demonstrators or anyone handling food.

Cleanliness requirements: Cleanliness of the demonstration area is essential to ensure the safety of food samples. For example, in Yavapai County:

• The demonstration area must be clean and free from clutter.
• Tables and other surfaces must be wiped down and sanitized before and after the event.
• Trash and other waste must be disposed of appropriately.

By securing the necessary permits and adhering to the established guidelines, demonstrators can establish an enjoyable and secure environment for all parties involved. For more information, see Food Code 2017 from the US Food and Drug Administration (FDA).

Your Audience and Their Motivations

Understanding your audience and its motivations is essential for creating compelling and engaging demonstrations. These factors will influence the audience’s receptiveness and learning experience, including cultural background, participant cooking-skill level, and budget considerations.

Cultural Backgrounds

When planning and implementing food demonstrations, you can promote diversity and inclusion by respecting, honoring, and being aware of cultural considerations, such as dietary restrictions, practices, and norms. Not only does this foster inclusivity, it also allows for better alignment of the food demonstration with the audience’s needs.

Considerations for Cultural Backgrounds

• Cultural and religious dietary restrictions. Consider the culture and religion of the audience. For example, avoid combining meat and dairy products on 1 serving dish if cooking for a kosher audience. For a Muslim audience, avoid using ingredients such as wine or alcohol in sauces or marinades.
• Cultural norms and practices. Think about staple ingredients, flavors, cooking methods, utensils, and appliances specific to the audience’s culture and what they will likely use when preparing food. Also, consider the family structure of the participants and how that may influence how and when they prepare food. For example, participants living alone may have very different mealtime needs than a family of 5 with small children.
• Food accessibility and familiarity. Often, ingredients are readily available in some regions or countries but may be difficult to find in others. Foods also vary in availability, depending on the season. Consider the foods the audience will have access to and be familiar with when planning the demonstration.
• Equipment and cooking methods. Consider the equipment and cooking methods the audience will have access to and be familiar with when preparing food. In China, for example, ovens are rarely used but woks and grills are common.
• Use clear and simple language. Avoid terms that might be unfamiliar to the audience.
• Visual aids and written instructions. Visual aids, such as printed recipes, ingredient lists, and written instructions, can bridge the language gap and provide clear instructions on techniques, ingredient sizes, and cooking times. When providing these resources, consider the audience’s primary language and reading level, and align terms used in the food demonstration with any written instructions to ensure instructions are easy to understand. Also consider differing abilities within the audience, and ensure that written documents, especially when shared electronically, are accessible.
• Body language and gestures. Functions such as cutting, stirring, or rotation can be visually expressed to enhance understanding regardless of language barriers.
• Multilingual support. If possible, provide multilingual support by having an interpreter or translator assist with real-time translation or subtitling during a food demonstration. This ensures that participants who do not understand the primary language can still follow the demonstration and understand instructions. See ADA.gov’s advice on Communicating Effectively with People with Disabilities for more detailed information.
• Encourage questions and feedback. Promote a judgment-free, inclusive, and supportive environment by having participants give feedback on their understanding of the ingredients, cooking techniques, and the demonstration overall. This will provide an opportunity to discuss barriers and potential language-related challenges.
• Adapt to participants’ needs. Use the audience’s cues and feedback to adjust the teaching style and cooking skill level accordingly, and provide additional explanations as needed.

Remember that traditional, cultural, and ethnic foods can be nutritious without healthifying them. “Healthifying” a recipe (i.e., altering a recipe to make it more healthy) can be taking out the fat source, substituting key ingredients with those that have more vitamins or less salt, or a variety of other changes that alter the essential character of the recipe. An example is changing a braised greens dish that traditionally includes bullion and bones to one that includes no salt or meat.

Let the audience know you are a health-care and/or nutrition expert but that you understand that the audience is the expert in their culture, and you are always learning from the audience. If the audience wants more nutritious options within cuisines, focus on reducing sodium, sugar, and saturated fat. It is important not to demonize any foods, because all foods fit into a balanced eating pattern.

The “Considerations for Cultural Backgrounds” section in this chapter provides general guidance. More research and discussion with individuals from specific cultural and religious groups are necessary to ensure accuracy and appropriateness in meeting specific dietary needs and preferences. See chapter 12 for more details on culturally centered approaches to culinary medicine.

To learn more about traditional, cultural, and ethnic foods, see these additional resources:

• Cultural and Traditional Foods (US Department of Agriculture’s National Agricultural Library)
• Food, Culture, and the Secret Ingredient to Address Lack of Diversity in the Nutrition Field (American Heart Association)
• Culture and Food (US Department of Agriculture’s Nutrition.gov)
• Cultural Considerations in Nutrition and Food Prep (California Department of Social Services)

Participant Cooking Skill Level

It is crucial to consider the participants’ cooking skill level when choosing a recipe and the culinary skills that will be explained during the demonstration. Use the below activity to test your knowledge about cooking skill levels.

 

Based on varying skill levels, consider how a food demonstration or recipe can be modified to fit the audience’s needs. This is an important way to ensure the audience gets the most use of the information provided. For more information on culinary skills, see chapter 2.

Budget Considerations

When conducting food demonstrations, it is important to consider budget and food availability to ensure the practicality and accessibility of the recipes and ingredients. Consider the following questions when planning a food demonstration:

• How many servings does the standard recipe make, and how much will this recipe cost to make per person or serving?
• Does the audience have access to all the ingredients in the recipe at what they would consider a reasonable cost?
• If the recipe is scaled up or down, how does this affect the cost?

For more information on food costs, refer to chapter 1.

Recipe Selection

For recipe options and potential recipe modifications, refer to appendix B. Consider these additional factors when planning food demonstrations:

• The state of wellness or illness and possible health challenges to address with the audience (see chapter 12).
• How easy or difficult it is to increase or decrease the serving size (scale up or down) the food demonstration relative to the audience and their needs. For example, factors in making a double recipe to provide enough samples for the entire audience or when discussing the recipe with a participant who cooks for their larger family.
• Consider the amount of time available for the demonstration and choose a recipe that will fit the schedule. For example, if preparing a long recipe in a short amount of time, choose a recipe that allows for the advanced preparation of ingredients.

Recipe Analysis

Nutritional recipe analysis may be beneficial for a food demonstration to promote the health and nutritional benefits of the ingredients used. The use of calculated nutrition data can assist in this. Although many nutritional analysis software programs require a subscription, Cronometer has a user-friendly mobile and desktop application and can be used to create custom recipes.

Use these resources to learn how to create custom recipes in Cronometer:

• Desktop version
• Mobile version

Health Messaging

An important part of a food demonstration is the messaging during the demonstration. Always use messaging that is true, accurate, relevant, and evidence based. It is important to note that specific and effective health information can be provided without framing health as only physical health, using weight as the end goal of health, or making assumptions about food access. When planning messaging for a food demonstration, refer to the health considerations in other chapters and consider the following questions:

• What type of health or nutrition information will be meaningful to the audience? For example, health messaging for a prediabetic audience may differ from the messaging for a cancer prevention group.
• How can the demonstration or recipe be modified to provide the best information for an audience’s specific health concerns? What questions might the audience have about the recipe or foods discussed?
• What are the important nutrients in the foods featured and how can the demonstrator make this relevant to the audience?
• What other points are important to mention during this demonstration that do not solely focus on physical health?

Preparing and Presenting a Food Demonstration

Food Safety Practices

When conducting a food demonstration, prioritize food safety practices to guarantee that the food served is delicious and safe.^3,4 To ensure food safety, check with your local health department (see section above) and follow these guidelines^3,4:

• Ensure that the demonstrator’s hands and the audience’s hands are thoroughly washed before handling any food. Personal hygiene is the most essential aspect of food safety.
• Store cooked and raw foods properly in accordance with time/temperature control for safety (TCS) food regulations. Raw produce, dairy, eggs, and raw meat products are all highly vulnerable to bacterial growth if not stored and cooked at appropriate temperatures.
• Sanitize all cooking utensils and surfaces regularly to prevent cross contamination.
• Prioritize the safety of food samples during demonstrations involving perishable food.
• Carefully consider all aspects of the process (including procurement, preparation, transportation, and consumption) to prevent contamination and ensure food safety.

Temperature Control

Maintaining proper temperature control is important for TCS foods and preventing microbial contamination. To achieve safe conditions, keep the ingredients at or below 40 °F (4 °C) in the refrigerator and at 0 °F (−18 °C) in the freezer.⁵ There are a variety of factors when ensuring the cold holding temperature of the foods to be used in the demonstration, including transportation conditions and packaging. See the accompanying activity for additional guidelines (select the > to read more).

 

Cross-Contamination

To safeguard against the risks of biological and chemical cross-contamination, it is important to take comprehensive precautions. See the accompanying activity for guidelines to follow.

 

Allergens

When conducting a food demonstration, it is important to consider potential allergens and hidden ingredients. See the accompanying activity for guidelines to follow.

 

Informing the audience about food allergens during a cooking demonstration is important to ensure safety and prevent potential allergic reactions. By actively and effectively sharing allergy profiles, a safe and inclusive environment can be created at the food demonstration. The accompanying activity provides strategies for communicating about allergens to the audience.

In-Person and Virtual Venue Considerations

In-person and virtual food demonstrations are similar, with a few exceptions. The following sections detail their differences and similarities.

In-Person Food Demonstrations

In-person food demonstrations require understanding of the logistics and location needs of a face-to-face audience while simultaneously preparing food and engaging them. Factors such as sanitation, food safety, location, utilities, equipment, and audience accommodations must all be considered when planning the food demonstration. See earlier sections in this chapter for more information on health department requirements and audience considerations. Here are some questions to ask and answer to have a successful face-to-face presentation:

Sanitation and Safety

• Does this location allow for following all local health department guidelines?
• How will audience members’ allergies or food sensitivities be handled to ensure participants’ safety?

Location, Utilities, and Equipment

• Will the food demonstration be inside, outside, or in an area that will pose restrictions (e.g., in a space with no open-flame requirements)?
• Is the recipe appropriate for this location?
• What utilities will be available at the location (e.g., water, electricity)? Are they in a convenient location for the food demonstration?
• If using commercial equipment, consider that conventional or home equipment may be very different to work with when participants create the foods at home. Be sure to mention the differences, if necessary.

Audience Accommodations

• Have audience considerations (e.g., cultural background, skill level, budget) been addressed?
• Where will participants watch the food demonstration and how many people will fit comfortably in the area?
• Will all participants be able to see and hear what the demonstrator is doing?

Virtual Food Demonstrations

As mentioned previously, there are different considerations for virtual food demonstrations. These include:

• Camera, sound, and lighting setup. Be careful with camera lenses, lighting, and angles to ensure participants can see the cooking process and ingredients clearly. Position the camera with a clear view of the cooking area and use adequate lighting to maximize the field of view. Make sure the audience will be able to always hear the demonstrator, especially during the cooking process, when equipment can create background noise.

• Interactive elements. Include interactive elements to increase engagement, such as polls, question-and-answer sessions, or live discussions. During the food demonstration, encourage participants to ask questions, provide feedback, and share their experiences. This may require having an additional person working at the food demonstration as a moderator.

Table 9.2 lists contrasting elements of an in-person vs virtual food demonstration.

Table 9.2. Considerations for In-Person, Virtual, or Hybrid Food Demonstrations

Consideration	In person	Virtual	Hybrid
Audience	Expect or promote much interaction, questions, need to engage audience	If interactive virtual platform is used, provide a moderator for questions in chat or technical difficulties	Appeal to audience’s senses using vivid descriptions
Location and logistics	Ability for audience to see and hear food demonstration comfortably without distractions	Camera type (built-in vs handheld with tripod), video streaming/recording platform (e.g., Zoom, Panopto, Teams, WebEx, YouTube, Facebook, Instagram)	Stay within allotted time, lighting (natural vs artificial), audio (microphone and speakers, if necessary)
Accommodations	Awareness of food safety and allergies, if sampling	Moderator to address needs of audience	Suggestions for substitutions or alternative ingredients, discussion of recipe

Food Demonstration Tips and Tricks

• Introduce yourself. The demonstrator should introduce and share information about themself to gain credibility and trust.
• Engage with the audience. Ask questions throughout and pause to allow the audience to ask questions.
• Share cost-effective and time-efficient tips. Provide time- and money-saving suggestions throughout the food demonstration.

• Motivate the audience. Provide scientific evidence for why ingredients or recipes are beneficial for their specific needs.
• Share evidence-based information and personal experience. Balance science information with your brief personal experience with ingredients to provide inclusivity.
• Promote nutrition-related tips. Provide ideas for substitutions and ingredient alternatives.
• Stay positive. If everything does not go as planned, that is okay. Many tips and tricks can be learned from mistakes.

Review key points about food demonstrations with this activity.

See the resources below for more information on conducting a food demonstration:

• Food Demonstration Guide (AZ Health Zone)
• How to Do a Food Demonstration (Cornell Cooperative Extension of Erie County, NY)
• How to Do a Food Demonstration (Cornell Cooperative Extension of Oswego County 4-H Program)
• Safe Food Sampling (University of Minnesota Extension)
• Recipe for Success (Center for Rural Health)
• How to Make Documents Accessible (AbilityNet)
• The Language of Health Style Guide (AZ Health Zone)

Videos on How to Conduct Food Demonstrations

• How to Deliver a Virtual Cooking Demonstration (AZMilkProducers)
• Kitchen Studio Tour: Facilitating a Live Cooking Demo (Living Plate Rx)

Additional Food Demonstration Videos

These food demonstration videos provide a diversity of education styles and demonstrate the variety of ways to present food education:

• Chicken and Sausage Gumbo (Smokin’ & Grillin with AB)
• Knife Skills: How to Break Down a Whole Chicken (Serious Eats)
• Classic French Omelette (Jock Zonfrillo)
• Kale Chips (Food & Nutrition with Diane Saenz, University of Wyoming Extension)
• Variety of short food demonstrations (UTHealth Houston School of Public Health)
• Variety of short food demonstrations (The Permanente Medical Group, Inc.)

 

References

1. Vaillancourt C, Bédard A, Bélanger-Gravel A, et al. Promoting healthy eating in adults: an evaluation of pleasure-oriented versus health-oriented messages. Curr Dev Nutr. 2019;3(5):nzz012. https://doi.org/10.1093/cdn/nzz012
2. Bédard A, Lamarche PO, Grégoire LM, et al. Can eating pleasure be a lever for healthy eating? A systematic scoping review of eating pleasure and its links with dietary behaviors and health. PLoS One. 2020;15(12):e0244292. https://doi.org/10.1371/journal.pone.0244292
3. Direct to Consumer Delivery Committee, 2018-2020 Conference for Food Protection. Guidance document for direct-to-consumer and third-party delivery service food delivery. 2020. Accessed August 7, 2023. http://www.foodprotect.org/media/guide/guidance-document-for-direct-to-consumer-and-third-party-delivery.pdf
4. James K. “Out of the box” food safety considerations for meal kits. National Collaborating Centre for Environmental Health. March 11, 2022. Accessed August 7, 2023. https://ncceh.ca/resources/evidence-briefs/out-box-food-safety-considerations-meal-kits
5. Are you storing food safely? US Food and Drug Administration. Accessed November 20, 2024. https://www.fda.gov/consumers/consumer-updates/are-you-storing-food-safely#