This product is free for those who attended FNCE® 2017.
Empowering Americans to make better food choices has been the goal of Registered Dietitian Nutritionists for 100 years. Nutrition research is a dynamic process, and the role of the RDN is critical in translating science-based guidelines into practical food choices. Eating behaviors can be solutions or obstacles. Achieving adherence to a heart-healthy dietary pattern which accommodates cultural, ethnic and economic influences that shape food preferences is critical to success.
This session will show how science-and nutrition-based insights can be translated for culinary and supply chain teams as part of menu development and recipe design. RDNs will discover best practices for collaboration during menu design and recipe development to make nutritional optimization a practical and productive part of the culinary development and ingredient sourcing process. Tracking and reporting systems to support ongoing innovation for health and wellness framed menus will be addressed.
CPE Level: 2
Learning Codes: 1070, 4040, 8100
- Provide guidance to patients/clients for achieving adherence to a heart-healthy dietary pattern that accommodates cultural, ethnic and economic influences that shape personal food preferences.
- Identify the important role a Registered Dietitian Nutritionist can play in collaborating with chefs and suppliers to impact public health through menu innovation.
- Empower people, communities and organizations to build a sustainable culture of health through science-based knowledge.
- Amy Siverling, MS, RDN, LDN
- Jo Ann S. Carson, PhD, RDN, FAHA