166. Refine Dining: Improving Menus via Public-Private Partnerships

2019 FNCE Sessions recordings

There is concern in public health nutrition over the growing proportion of meals consumed away from home and the impact that has on individual well-being.

  • Release Date: October 27, 2019
  • SKU FNCE19166
Member Price
$24.00
Nonmember Price
$54.00

This products is free for those who attended FNCE® 2019.

There is concern in public health nutrition over the growing proportion of meals consumed away from home and the impact that has on individual well-being.

In 2010, the Culinary Institute of America recruited top culinary and nutrition professionals from leading volume foodservice and restaurant chains to form the Healthy Menus R&D Collaborative (HMC), leveraging their influence and experience with the goal of finding practical solutions that help expand the availability and sales of healthy menu choices. HMC members, who collectively serve more than 38,000,000 meals a day, have collaborated to develop strategies and tactics that have successfully reduced sodium on their menus, increased produce and whole grains, improved protein quality, and provided more lower-calorie menu choices. RDNs who learn these strategies and tactics may use them both to influence other local restaurants and to more effectively counsel their patients and clients on eating away from home.

Planned with the Dietitians in Business and Communications DPG

CPEU: 1.5
CPE Level: 2 - Intermediate
Learning Need Codes: 8100, 8130, 7120

Performance Indicators:

  • 11.1.5 Incorporates market research, consumer insights and current evidence-based trends in order to develop new products and services.
  • 13.2.3 Incorporates principles of food science and preparation in recipe development.
  • 8.4.2 Develops and/or modifies recipes, menus and meals using sensory perceptions and other food components.

Learning Objectives

  • Identify three ways major volume foodservice competitors collaborate to craft practical solutions that expand healthy food and beverage options on menus.
  • Describe strategies HMC member restaurant chains have used to reduce sodium and calories, increase produce and whole grains, and improve protein quality on menus.
  • Describe how RDNs can share HMC strategies and tactics with local independent restaurants to influence menu design and more effectively counsel patients and clients who are eating away from home.

Moderator

  • Deanne Brandstetter, MBA, RDN, CDN, FAND

Speakers

  • Jeffrey Miller, BS
  • Missy Schaaphok, RDN
  • Release Date: October 27, 2019
  • SKU FNCE19166