This products is free for those who attended FNCE® 2019.
Social media posts of school meals from around the world generate millions of online hits – with very little understanding of real-world challenges of feeding millions of children at school. This panel of international school nutrition experts will highlight ways that food and nutrition professionals share global concerns and strategies for overcoming obstacles. Speakers will discuss recent research into the effects of school meals and also report on successful approaches to reducing food waste and supporting sustainability at school, in homes and throughout the community. They will focus on commonalities across continents and the ways that dietetics professionals can learn from one another. This session is designed for attendees in all areas of practice by exploring ways that all RDNs and DTRs can support strong school meals and nutrition education in their communities by thinking globally, acting locally and working strategically.
Planned with the School and Nutrition Services DPG
CPE Level: 2 - Intermediate
Learning Need Codes: 8110, 4150, 4080
- 12.2.3 Identifies individual, public/private organization and government roles and responsibilities within public health and health care systems.
- 13.2.1 Adheres to and communicates relevant regulations, dietary guidelines and organization policies in menu development and implementation.
- 8.1.4 Demonstrates knowledge of nutrient requirements throughout the life span and their role in health promotion and disease management.
- Describe participation, funding and regulations for school nutrition programs in Japan, Sweden and the United States.
- Discuss research into nutritional status of children and challenges of school nutrition programs in developed countries.
- Explain at least three examples of how school communities around the world are addressing food waste and sustainability.
- Donna Martin, EdS, RDN, LD, SNS, FAND
- Annika Unt, RD
- Betty Izumi, PhD, MPH, RD
- Dayle Hayes, MS, RD