Current Year

Global Food, Nutrition, and Health Trends for 2022

Date: April 5, 2022

The lingering pandemic, climate crisis and social unrest are creating paradigm shifts influencing the global food landscape in 2022 and beyond. Nutrition, sustainability, and social justice are now strongly interconnected and are shaping the actions of the food industry and the preferences of consumers.
Learn more about the new era of health empowerment, the demand for radical transparency and values-based buying. See how technology is ushering in next-gen plant-based offerings and creating unique food experiences. Find out the various ways our health and wellness culture is being shaped by sustainability and transparency.

CPEU: 1.0
CPE Level: 2
Handout
CPEU Certificate for the LIVE event

Food Travels: The Nutrition Transition In Africa and Implications for African Immigrant Health

Date: February 10, 2022

Food travels. From fonio and sorghum in Senegal and Nigeria to pizza and hamburgers from Italy and the United States, there is overwhelming evidence that food is shared across cultures and as it travels across geographies it influences preferences, health and culture. This webinar discusses the nutrition transition in sub-Saharan Africa, its impact on nutrition, food security and the health of the recent African immigrant. It will also address implications for registered dietitians and provide suggestions on improving health in this growing population in the United States.

CPEU: 1.0
CPE Level: 2
Handout
CPEU Certificate for the LIVE event

Learning Objectives

• Illustrate the impact of urbanization and internal migration on food security and health
• Assess the triple burden of malnutrition and how it influences the health of African immigrants to the United States of America
• Identify nutrition and health challenges for recent African immigrants and explore how to practice with cultural humility to help improve outcomes. 

Speaker: Cordialis Msora-Kasago, MA, RDN

Towards A More Sustainable and Nutritious Food Supply

Date: November 9

This session discusses the increasing importance and urgency surrounding sustainable, healthy diets. Registered dietitians are key stakeholders in these discussions – helping raise awareness, breaking down barriers that exist in access to healthy foods for all, and proposing solutions to food and nutrition insecurity challenges. During today's discussion, food futurist and author Jack Bobo will share insights to help registered dietitians consider the complexity of a sustainable, healthy food system and explore their role in helping people navigate this complex landscape with meaningful guidance that addresses consumers’ desire for a healthy, sustainable and nutritious future for all.

CPEU: 1.0
CPE Level: 2
Handout
CPEU Certificate for the LIVE event

Learning Objectives

• Participate in the current debate around sustainable food systems
• List the challenges and uncertainties involved in creating a sustainable and nutritious food system for all
• Appraise this evolving landscape in order to respond to client and patient questions

Speaker: Jack Bobo

Food with a Purpose - Setting the Stage for Media Appearances

Date: September 22

Do you know how to “set the stage” using food as your prop? Mastering simple food styling techniques for media appearances will improve not only your credibility, but the experience for viewers as well. This webinar will teach the techniques and tips to create memorable visual food experiences to use for media placements and is appropriate for anyone interested in basic food styling, food demonstrations and/or media appearances.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 8.4.2, 1.3, 13.2.7
Handout
CPEU Certificate for the LIVE event

Learning Objectives

1. Effectively utilize food-styling techniques for a more impactful media experience.
2. Creatively arrange food/recipes for on-set and virtual media placements.
3. Strategize food demonstrations to ensure proper flow and news anchor involvement.

Speaker: Chef Sara Haas, RDN

Guiding Consumers as Health and Wellness Priorities Shift

Date: September 8

As the world returns to 'normal,' we all well know that very few things are the same as they once were, and the retail food industry is no different. Resiliency and adaptability have become essential traits as dietitians have evolved, defining their new normal. Join our panel of retail dietitians to learn how they are utilizing innovative ways to engage more consumers in health and wellness in our post-pandemic world.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 11.2.6, 11.4.5, 8.1.2
Handout
CPEU Certificate for the LIVE event

Learning Objectives

1. Identify how the shift in health and wellness awareness has impacted dietitians and even more specifically, dietitians within the retail food industry.
2. List strategies for adaptations that meet consumer preferences and trends.
3. Define opportunities for dietitians to support consumer's increased interest in health and wellness.

Speakers

Kelly Thornton, MBA, RDN, LD with H-E-B
Kelly Thornton is a RDN, LD and Nutrition Services Program Manager at H-E-B, where she manages a team of more than fifty retail dietitians who provide telehealth services to members.  In her free time, Kelly enjoys reading, travelling, and exploring new restaurants.

Elizabeth Hall, PhD, MS, RD, LD with K-VA-T Food Stores Inc.
Dr. Elizabeth Hall serves as the Registered Dietitian for K-VA-T Food Stores Inc., parent company to Food City supermarkets. She works within the marketing department as a health and well-being resource for customers by providing nutrition messaging, educational content, and media interviews.

Carrie Taylor, RDN, LDN, RYT with Big Y Foods, Inc.

Carrie works with one of the most impactful and dedicated supermarket dietitian teams in New England by partnering with vendors for the Living Well Eating Smart newsletter and contributing to in-store voice overs, workshops, Food in :60 and #BigYLocalLove videos, as well as television, newspaper, radio and social media outreach.

Future of Food: Global Food and Nutrition Trends for 2021

Date: June 22

The pandemic is behind multiple paradigm shifts that are influencing the global food landscape in 2021 and beyond.  Nutrition, sustainability, and social justice are now strongly interconnected and are shaping the actions of the food industry and the preferences of consumers. 

Learn more about the new era of health empowerment, the demand for radical transparency and values-based buying.  See how technology is ushering in next-gen plant-based offerings and creating unique food experiences.  Find out the various ways shopping and home cooking may be changed forever.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 13.2.8, 11.4.5, 11.2.6, 8.4.3
CPEU Certificate for the LIVE event

Learning Objectives

1. List 10 macro changes in global food culture
2. Identify food and beverage trends that reflect changing priorities and values
3. Discuss implications for registered dietitian nutritionists

Speaker

Janet Helm, MS, RDN

Janet is a registered dietitian and culinary professional who provides strategic counsel to a variety of food and beverage clients, including agricultural commodity boards and some of the world’s best-loved food brands. Janet is a cookbook author and long-time nutrition blogger who has been a leader in the intersection of food, nutrition and social media. Janet is relied on by clients for her trend tracking, consumer insights and experience leveraging scientific research and engaging food and nutrition influencers.

Open the Possibilities: Lifting the Lid on Protein Quality and Flavor of Canned Beans

Date: March 31

According to a recent survey, more than one-third of Americans say they are trying to eat more plants or already follow a plant-based diet.  Given their health benefits, versatility and delicious flavor, canned beans bring great taste and convenience to plant-based diets, making it easier than ever for consumers to add more plant protein to their diets.  With this increased consumption and interest in plant-based diets, more and more consumers have questions about quality and the best ways to incorporate them into their diets.  This webinar will examine the benefits and evidence-based research regarding the protein quality, digestibility and scoring of canned beans as part of a healthy diet.  Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian, will share the importance of beans and their place in the diet throughout history, years of evidence-based research on plant protein quality and digestibility and how they fit into the recommendations in the 2020 Dietary Guidelines for Americans. Finally, she will share delicious strategies on how to add more canned beans to meals and snacks every day.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 6.2.5, 8.1.2, 8.4.1, 8.4.5
CPEU Certificate for the LIVE event

Learning Objectives

1. Cite at least three nutrition and health benefits of canned beans
2. Discuss the protein quality and scoring characteristics of canned beans
3. Discuss how canned beans fit into the 2020 Dietary Guidelines for Americans recommendations
4. List at least three consumer-friendly strategies for including canned beans in meals and snacks

Speaker

Sharon Palmer, MSFS, RDN

Known as The Plant-Powered Dietitian, Sharon has established an award-winning career in the field of plant-based nutrition and sustainability. One of the most widely recognized registered dietitians in the world, Sharon is an accomplished writer, editor, blogger, author, speaker, professor, advisor, and media expert. In particular, she has gained recognition for her expertise in plant-based nutrition and sustainability. Sharon has authored over 1000 articles in a variety of publications, including Better Homes and Gardens, Oprah Magazine, and LA Times. Her book The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today (The Experiment, July 2012) was a critical success, which was followed by her second book Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes in July 2014. Her latest book, California Vegan: Inspiration and Recipes from the People and Places of the Golden State, will be published on March 1, 2021. And she’s currently working on her fourth book on plant-based eating due for publication in 2022. Sharon also has contributed to several book chapters on nutrition and sustainability. She serves as the nutrition editor for Today’s Dietitian, associate faculty in the MS of Sustainable Food Systems Program at Prescott College, judge for the James Beard Journalism Awards, nutrition consultant for several organizations such as AICR and Oldways, and co-founder of Food and Planet. Sharon presents frequently at conferences, and is a weekly contributing nutrition expert in the media, including print, online, radio, podcasts, television, social media, videos, and film. Sharon enjoys organizing farm and sustainability tours across the world, including her collaboration on her Italian Alps Sustainability Food Tour. Sharon recently completed her Master of Science in Sustainable Food Systems from Green Mountain College in Vermont. And she still has time to blog every day for her popular online community (400 K members strong and growing) at The Plant-Powered Dietitian. Living in the sustainability mecca of Ojai, California with her husband and two dogs, Sharon enjoys tending to her own organic garden, visiting the local farmers market, volunteering in local environmental organizations, and cooking for friends and family.

What’s on the Menu? Culture!

Date: March 4

Learn the basics of cultural humility and how to enhance it in your personal and professional life. Become an effective nutrition practitioner through understanding the beliefs and cultural preferences of the customer(s). Delivering culturally sensitive nutrition education, medical nutrition therapy and menu options will enhance the acceptance and ultimately the health outcomes.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 1.3.9, 13.2.7, 9.3.3
CPEU Certificate for the LIVE event

Learning Objectives

1.  Identify and enhance cultural competency/humility awareness.
2. Recognize the existence of similarities and differences among diverse populations and describe ways to implement culturally appropriate strategies.
3. Utilize strategies and resources to deliver of nutrition services based on beliefs and cultural preferences of the customers.

Speaker

Manju Karkare, MS, RDN, LDN, CLT, FAND

Manju Karkare is the President/CEO of Nutritionally Yours LLC a private practice focusing on integrative nutrition counseling for chronic disease prevention and management, and food sensitivities. Manju has vast experience in dietetics from acute care, community nutrition and management to private practice. Her passion for nutrition, education and equity continues to fuel her to be an agent for change. As a past Diversity Leader, a member of the Diversity Committee and the Academy’s Board of Directors her commitment to enhance our professional diversity and inclusion is at the core of her efforts to educate her peers as well as future dietetic professional.

The Power of Dairy: Filling Nutrition Gaps Across the Lifespan

Date: February 9

Research continues to show that healthy eating habits, which include low-fat or fat-free dairy foods, have been associated with health benefits such as reduced risk cardiovascular disease and improved bone health. When it comes to good nutrition, dairy contains nine essential nutrients the body needs for optimal health and is an irreplaceable source. Despite these benefits, many Americans are not meeting daily dairy recommendations and are falling short of key nutrients, including three nutrients of concern identified by the Dietary Guidelines for Americans—calcium, vitamin D and potassium. This gap in dairy consumption is leading to deficiencies starting in kids as young as four and persist throughout adulthood. This webinar will provide you with an in-depth look at recent NHANES data showing how dairy can increase overall nutrient intake. We will also look at ways that dairy can be an accessible and affordable, everyday nutrition essential to supporting and achieving healthier eating patterns.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 2020, 3020, 5410
Performance Indicators: 12.2.2, 8.1.3, 9.4.4
CPEU Certificate for the LIVE event

Learning Objectives

1. List the unique nutrition components of dairy foods that support consumption gaps identified in the Dietary Guidelines
2. Compare and contrast the latest studies and research findings associating dairy with higher quality nutrition intake and healthier eating patterns
3. Define dairy deficiencies, starting in early childhood and spanning into adulthood related to nutrient deficiencies particularly in populations with greater health disparities.

Speakers

Sylvia Klinger, DBA, MS, RD, LDN, CPT

Dr. Sylvia Klinger is an internationally recognized nutrition expert who is relentlessly passionate about helping people fall in love with the process of creating and enjoying delicious and nutritious foods. As a food and nutrition communications professional, Dr. Klinger is a global nutrition professor, award-winning author and the founder of Hispanic Food Communications.

Her Hispanic background fuels her passion for nutrition, leading her to empower and encourage those in her community through the foods they enjoy in their kitchens. At the same time, she understands everyone’s needs are different and seeks to individualize nutrition to best fit each person and their journey to a happy and healthy life. Her latest publication, The Little Book of Simple Eating, was published in 2018 in both Spanish and English.

In her spare time, Dr. Klinger explores food and culture all over the world with her family, realizing the power a healthy lifestyle has to glue people together.

Amy Cohn, RD, CDM, CFPP

Amy Cohn is the Nutrition & External Affairs Senior Manager for the Cereal and Dairy Operating Units where she is responsible for vision, strategy and execution of the cereal and dairy division’s long-term health and nutrition strategy, impacting multiple brands and product platforms. Amy is a Registered Dietitian that thrives as a communicator and translator of science-based nutrition to design, implement and direct business strategies.

Amy’s nutrition career spans over 20 years and includes clinical nutrition with the VA Health Care systems and nutritional sales with a leading pharmaceutical company. Amy joined General Mills in 2007 where she has held a variety of roles providing nutrition leadership and guidance to several General Mills’ businesses and most recently led nutrition stakeholder engagement as a member of General Mills’ Bell Institute of Health & Nutrition.

Trend Forecast 2021

Date: January 12

COVID-19 has brought dramatic and often unexpected changes to almost every aspect of our lives—including our views on food and restaurants. And there's no doubt about it, in so many ways this year has been unprec...eh, let's just say its been really different, yet it also showed us that the food industry is easily the most creative industry in the country. Among consumers, there’s growing interest in cleanliness/sanitation and contactless ordering and deliveries, and continued momentum in plant-based, ethnic cuisine and functional foods. These and other current trends, and the future outlook, are the subject of an upcoming presentation by Marie Molde, a registered dietitian and food industry expert. Marie’s firm, Datassential, provides trend software, predictive analytics and consumer insights to the food industry.

CPEU: 1.0
CPE Level: 2
Performance Indicators: 11.1.1, 11.2.2, 7.1.3
CPEU Certificate for the LIVE event

Learning Objectives

1. Understand how COVID-19 is impacting consumer views on food and eating.
2. Reveal four key lessons from the pandemic that are impacting how we obtain and consume food.
3. Identify current interest in functional foods and how nutrition plays a role in consumers’ lives as we move through and past the pandemic.

Speaker

Marie Molde, RD

With a strong background in food, nutrition and business - holding a combined MBA/RD from Dominican University - Marie brings Datassential a unique culinary perspective and health-driven point of view. Restaurant chains and suppliers have relied on Marie’s expertise in menu and product development, and for years she has helped foodservice and retail companies excel in innovation. Marie is a member of the Menus of Change Business Leadership Council, a group of leading chefs, food and foodservice executives, entrepreneurs, investors, and social innovators working to inform, support, and confront issues that are surrounding the food industry today. Marie routinely speaks at industry events and conferences and has been interviewed by several publications including BuzzFeed, The Washington Post and The Chicago Tribune.

Datassential makes the food industry smarter, providing trend software, predictive analytics, and consumer insights that help manufacturers, food retailers, and chain restaurants innovate and sell more intelligently.