Wesley McWhorter, DrPH, MS, RDN, LD, CSCS is an assistant professor in health promotion and behavioral sciences and director of culinary nutrition for the Nourish Program at the Michael and Susan Dell Center for Healthy Living at The University of Texas Health Science Center School of Public Health. He is appointed as a faculty member at McGovern Medical School, serves as a national spokesperson for the Academy of Nutrition and Dietetics, and is an advisory council member for the Teaching Kitchen Collaborative.  

Laura Moore, M.Ed RDN, LD is a Faculty Associate in the Department of Health Promotion Behavioral Science with a secondary appointment in Epidemiology at UTHealth School of Public Health – Houston (UTSPH).  She is a Faculty Associate with UTHealth School of Public Health, the Director of the Nourish Program and Assistant Director of the UTHealth Science Center – Houston Dietetic Internship. Her passion for food began with her training at Le Cordon Bleu, and her expertise is in nutrition, culinary arts, and community garden education. She is trained in Weight Management for Children and Adolescents with a focus in obesity prevention and treatment.

One of Laura’s passions is promoting holistic nutrition education that is sensible, practical, and accessible for all people.  Her skills as a chef help bridge the gap between abstract to the practical.  She is passionate about educating the next generation of dietitians and practitioners to have the tools they need to serve low-income minority populations. Under her guidance, leadership, and dedicated planning, the UTSPH Nutrition Program has undergone significant amplification. The additional components offer students a wide range of hands-on experiences that enable them to help people to live healthier lives. This expansion includes a Research and Teaching Kitchen (Nourish Kitchen), Medical Nutrition Therapy Simulation Classroom and the Holistic Garden.

Delores Woods, MA, RDN LD moved to New York City after completing her undergraduate education at UC Riverside, to attend culinary school and received a Grand Diplôme in Culinary Arts from the French Culinary Institute. She has worked in the restaurant industry and taught cooking classes for several years. Her interest in food, cooking and sustainability led her to complete a Masters degree in Food Studies from New York University. Later, she attended the Coordinated Dietetics Program at California State University, Los Angeles to become a registered dietitian. Dolores has worked in the field culinary arts, nutrition education and university food service. She is bilingual in both English and Spanish. Dolores is enthusiastic about teaching others about nutrition and working toward healthy lifestyles

Wesley McWhorter, DrPH, MS, RD, LD, CSCS faculty for this educational event, has no relevant financial relationship(s) with ineligible companies to disclose. Laura Moore, M.Ed RDN, LD faculty for this educational event, has no relevant financial relationship(s) with ineligible companies to disclose. Dolores Woods, MA, RDN LD faculty for this educational event, has no relevant financial relationship(s) with ineligible companies to disclose. None of the planners for this educational activity have relevant financial relationship(s) with ineligible companies to disclose. An “ineligible company” includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products use by or on patients. Great Valley Publishing adheres to the ACCME’s Standards for Integrity and Independence in Accredited Continuing Education. Any individuals in a position to control the content of a CME activity, including faculty, planners, reviewers or others are required to disclose all relevant financial relationships with ineligible entities (commercial interests). All relevant conflicts of interest have been mitigated prior to the commencement of the activity. View our disclosure policy.