Positive Disruption: Cross-Sector Collaboration to Influence Nutrition and Drive Change

Food and beverage companies are increasingly aware of the impact of their product portfolios on public health. As a result, some companies are leveraging the guidance of registered dietitian nutritionists and thought-leading health advocacy organizations to revise internal policies, product development priorities, and external communications in order to effect positive change in health and nutrition. In this session, two cross-disciplinary experts will explore examples of how RDNs are influencing these efforts, and outline the skills and competencies required for RDNs to support this work in collaboration with companies and nonprofits, whether on a local, regional or national scale.

CPE Level: Level 2 (intermediate knowledge/experience)
CPEU: 1

Performance Indicators

• 1.1.7 Builds collaborative relationships to encourage professional growth and development.
• 3.3.1 Educates clients and other stakeholders on the need for and availability of food and nutritional services.
• 12.1.2 Leads or participates in the development of food and health policies.

Learning Objectives

• Evaluate common priorities of RDNs, industry, and health advocacy groups in order to distinguish best areas of collaboration for health-focused strategies, policies, and product innovations
• Analyze the valuable role RDNs play in nutrition strategy development in order to effect positive change for the health and well-being of consumers
• Develop leadership skills required in order to influence nutrition strategy through cross-sector partnerships with industry and health advocacy groups

Moderator

• Julie Meyer, RDN

Speakers

• Shelley Maniscalco, MPH, RDN
• Paula Reichel, MPA