Learn

From Science to Skillet: Choosing Fats for Better Cooking and Health

Learn the latest science on dietary fats and how to apply it to everyday cooking for improved health and diet quality. In this expert‑led webinar, chef‑dietitian Tessa Nguyen and dietitian Abby Langer share practical, evidence‑based strategies for using fats to enhance flavor, support heart health, and guide balanced, culturally relevant nutrition recommendations across diverse populations in the U.S. and Canada.

This webinar covers:

• How to recognize common misconceptions about dietary fats and provide accurate information using clear, client‑friendly language.
• A review of the latest Canadian and U.S. dietary recommendations related to fats in a healthy diet, highlighting key differences and similarities.
• A cooking demonstration showcasing how to cook with vegetable oil‑based spreads, a versatile option that belongs alongside liquid oils and dairy butter in the kitchen. Some varieties are an excellent source of Vitamins A, D, E, and B12, and contain 10–20% of the recommended daily value of Omega‑3 ALA (depending on the product).

Speaker Bios

• Abby Langer, R.D. is the owner of Toronto‑based Abby Langer Nutrition communications and consulting. She is the author of the bestselling book Good Food, Bad Diet (Simon and Schuster, 2021) and is currently a journalist and part of the Nutrition Advisory Board for Men’s Health magazine. Abby’s work focuses on debunking nutrition misinformation, promoting food equity, and healthy aging in women.
• Tessa Nguyen, MEd, RD is an internationally recognized culinary strategist and registered dietitian at the intersection of global health equity and inclusive media. Leveraging her multiethnic heritage and extensive international lived experience, Tessa provides high‑level cultural auditing and bespoke content development for global brands. Her work is defined by cultural humility, transforming traditional nutritional frameworks into inclusive, accessible, and community‑centered resources. A sought‑after educator and speaker, she bridges the gap between clinical dietetics and diverse culinary traditions, ensuring that health advocacy is as culturally resonant as it is evidence‑based.