Previous Webinar Info

2019

Fish Tales: Dispelling Myths & Overcoming Barriers to Seafood Consumption

Date: October 3

More than eight in 10 Americans fall short of the Dietary Guidelines recommendation to eat 8 ounces of seafood each week, consuming an average of just 2.7 ounces. Lack of knowledge and skills about seafood preparation, along with concerns about safety and sustainability are common reasons consumers avoid this nutrient-rich protein and miss out on seafood’s health benefits.  

In this webinar, Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, and Egil Sundheim from the Norwegian Seafood Council will help you better understand current hot topics, including safety concerns about PCBs, dioxins and mercury, address questions surrounding sustainability and the environmental impact of aquaculture and equip dietitians with information and strategies to help consumers confidently prepare delicious seafood at home.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8060, 4040, 8018
Performance Indicators: 8.1.2, 8.2.2, 8.4.1

Learning Objectives

  1. Discuss the benefits of seafood consumption across the lifespan. 
  2. List recommendations for seafood consumption by life stage. 
  3. Identify three myths or barriers that may prevent consumers from eating the recommended amounts of seafood.  
  4. Provide clients with guidance to overcome common barriers to seafood consumption.

Speakers

Jill Weisenberger, MS, RDN, CDE, CHWC, FAND

Jill Weisenberger, MS, RDN, CDE, CHWC, FAND is an internationally recognized nutrition and diabetes expert with more than two decades experience. She is your resource for nearly all things nutrition, diabetes and prediabetes. Patients and clients love her for her practical approach and caring manner. Attendees of her presentations call to “bring her back next year” for her engaging style and artfully presented content.

Jill is the author of four books: the best-selling Diabetes Weight Loss-Week by Week, the new Prediabetes: A Complete Guide, as well as The Overworked Person’s Guide to Better Nutrition and 21 Things You Need to Know about Diabetes and Your Heart.

Through writing, speaking and one-on-one coaching, Jill empowers people to grab control of their health, one habit at a time. She has worked as both a nutrition counselor and a diabetes educator in the hospital and research settings, and now in private practice in Newport News, VA.

Jill is a consultant and spokesperson to the food industry, a frequent guest on radio and television and regularly writes for a variety of magazines and websites, including Diabetic Living, Food & Nutrition magazine, Today’s Dietitian, and Kids Eat Right. She serves on the panel of experts to review and rank diets for US News & World Report. Jill is a two-time graduate of the University of Florida with an undergraduate degree in communications and a graduate degree in food science and human nutrition.

If Jill’s not counseling, coaching, consulting to her favorite brands, writing or speaking, you might find her in the kitchen cooking up something nutritious and delicious because she knows that great taste is one of life’s beautiful gifts. Other times she’s out jogging, keeping up with her daughters, hanging with her dog, or simply enjoying some quiet time with her husband, which often includes the dog, daughters, or dark chocolate.

Egil Ove Sundheim

Egil Ove Sundheim has dedicated more than 20 years of his life to helping the Norwegian Seafood Council (NSC) thrive and evolve within the ever-changing seafood landscape. Egil serves as the Norwegian Seafood Council’s U.S. director and has held numerous leadership titles during his tenure with the NSC, including marketing manager, senior analyst and director of market information. 

In his current role, he oversees the U.S. market while working with Norwegian fisheries to ensure the preservation of a sustainable ecosystem for Norway’s fish population. He maintains close relationships with chefs and retailers to ensure they understand what makes Norwegian seafood a superior option for consumers and business growth. Egil also coordinates with marketing leaders to help expand the global footprint of the NSC and raise awareness for the nutritional benefits and value of its seafood.

Prior to moving to Boston for NSC, Egil lived in Tromsø, home of the NSC and the first stop on your visit to Norway. He attended Nord University, located in Bodø, where he graduated with a degree in business administration. Egil then went on to receive his bachelor’s degree in international business from the University of Colorado Boulder, followed by his MBA in finance from the University of Minnesota.

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MSG: Demystifying the Controversy & Discovering the Possibilities

Date: September 26

MSG is one of the must beloved and demonized ingredients in American history. It’s a staple for home cooks and world renowned chefs, yet it’s a subject of skepticism as brands and restaurants promote “MSG-free.” Join us to take a look at the most recent research regarding safety and to address common concerns related to this ingredient, such as headaches. This webinar will also discuss the flavor enhancing and sodium reduction benefits of MSG.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8060, 8015, 2030, 8130
Performance Indicators: 1.3.9, 11.2.1, 8.3.6

Learning Objectives

  1. Discuss the history behind the demonization of MSG as well as the scientific evidence and current organizational/government stances on MSG.
  2. Explain how the structural makeup of MSG (sodium and glutamate) enhances the flavor of foods by adding umami.
  3. Describe how to integrate the sodium reduction benefits of MSG into practice.

Speakers

Keith-Thomas Ayoob, EdD, RDN, FAND

Keith-Thomas Ayoob is Associate Clinical Professor Emeritus at the Albert Einstein College of Medicine in New York City where he maintained a clinical practice for over 30 years, specializing in obesity, child nutrition, and family dynamics.  Much of his work also focused on motivational counseling.  

Dr. Ayoob has focused his efforts in the private sector on advocating for positive strategic change.  He helped formulate a highly regarded global nutrition policy for the Walt Disney Corporation in 2006 and updated those landmark guidelines in 2012.  These guidelines were widely acclaimed and were endorsed by the White House and First Lady Michelle Obama.  

Dr. Ayoob sits on a number of advisory boards, including the McCormick Science Institute, the Pure Circle Stevia Institute, The Beef Expert Bureau, and the Chobani Nutrition Academic Advisory Board of the Children’s Advertising Review Unit of the National Advertising Review Council.  

Dr. Ayoob currently writes for The Doctor’s Tablet, an online site of the Albert Einstein College of Medicine, reaching tens of thousands of physicians and health professionals.  His own website is: www.cuttothechasenutrition.com where he writes his EdibleRx column.

Dr. Ayoob is a strong advocate against fad dieting and has testified before Congress against the marketing of diet pills to children.  He co-authored the Academy of Nutrition and Dietetics’ position paper on food and nutrition myths and misinformation.  

Dr. Ayoob received his doctorate degree from Columbia University’s Teachers College, his Master’s from the Columbia University College of Physicians and Surgeons, and he did his undergraduate work at the University of California at Davis.  He divides his time between New York City and San Francisco.

Christopher Koetke, CEC, CCE, HAAC

Christopher Koetke has worked in culinary arts for well over 3 decades and is now CEO of Complete Culinary LLC, a consulting firm dedicated to the 360° comprehensive view of food and beverage. In the last 20 years, he has devoted his professional life to culinary education at Kendall College and at 48 campuses in 12 countries. He is currently the chairman of the Feed the Planet Committee of Worldchefs. Before culinary education, he worked as a chef in gastronomic restaurants. Prior to that he worked in some of the finest restaurants and patisseries in the USA, France, and Switzerland.

Koetke has a MBA from Dominican University and a BA in French literature from Valparaiso University. He has been honored with the Outstanding Alum from the Brennan School of Business at Dominican University, alumni achievement award from Valparaiso University, and Worldchefs Educator award. He hosted his own national TV cooking show in the USA for almost 5 years and authored a well-known culinary textbook. He is an expert on culinary sustainability and on the culinary application of umami.

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On The Menu: RDNs Dish on Nutrition Careers in the Restaurant Industry

Date: July 30

Did you know there are a growing number of RDNs that work for restaurant chains? Are you curious about their roles and what exactly they do all day long? Spoiler Alert: it is much more than number crunching. Three restaurant dietitians, each in a different stages of their restaurant careers will discuss their unique roles. Learn how they used a combination of the traditional dietetics training and other non-dietetics skills to obtain, sustain and grow their careers in the food industry. Hear how mounting regulations, consumer demand for information along with sustainability initiatives will likely continue to generate more opportunities for dietetics professionals in the restaurant industry.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 1010, 8070, 8120
Performance Indicators: 11.3.7, 8.3.4, 8.4.1

Learning Objectives

  1. Explain the role(s) or function of the RDN in the restaurant industry.
  2. Describe essential skills and resources used by restaurant RDs.
  3. Identify pathways that can lead to a nutrition related job in the restaurant industry.

Speakers

Sarah Hendren, MS, RDN, LDN, CD

Sarah Hendren, MS, RDN, LD, CD, is a dietitian with a breadth of experience in food and nutrition communications, sustainability and leadership coaching. She is the Principal Owner of Hendren Group LLC where she supports clients with food and nutrition communications, providing strategic guidance on messaging, claims and food policy. 

Sarah has been working in the food industry since 2013, beginning her career at the restaurant chain Culver’s, the franchisor for over 760 restaurants in 26 states. She joined Culver’s in 2013 as the organization’s first registered dietitian and was promoted to Nutrition & Quality Assurance Manager in 2016. She led the implementation of the uniform national menu labeling regulation and continued to be the driving force behind the brand’s commitment to simplify ingredients, reduce sodium across the menu, and remove partially hydrogenated oil, MSG and other ingredients from the menu. Sarah currently works as a Regulatory Affairs consultant for PepsiCo Frito Lay North America where she provides regulatory affairs guidance on core product ingredient specifications, ensuring products on retail shelves meet US and global regulations. 

Sarah currently holds a position on the Academy’s Committee for Lifelong Learning, helping develop the educational tracks for FNCE®. She has held numerous executive committee positions with the Dietitians in Business & Communications Practice Group, including Treasurer, Marketing Chair and Newsletter Editor. She served as the Northeast Region Director for Texas, representing over 1,400 nutrition professionals. She is currently serving her second year on the Nominating Committee, helping identify a qualified, diverse and representative group of nominees for the upcoming election. 

Sarah received the Recognized Young Dietitian of the Year Award in 2019 and Outstanding Dietetics Student of the Year Award in 2013. She was the recipient of the Founder’s Award in 2020 and Circle Award in 2019 from the Dietitians in Business & Communications Practice Group, recognizing her strategic influence, leadership and service to the practice group. Most recently, Sarah has been nominated for the Outstanding Preceptor Award in the state of Texas, recognizing her exceptional skills to teach and mentor students in a nontraditional rotation, focusing on business and leadership development. 

Sarah received her clinical dietetic training at Edward Hines Jr. VA Hospital. She earned her Master of Science degree in nutrition from Central Michigan University, and a Bachelor of Science degree in nutrition and dietetics from the University of Wisconsin-Madison. Outside of work, Sarah loves golfing, hiking, cooking and traveling with her husband, daughter Emma and yellow lab, Sasha.

Lanette Kovachi, MS, RDN

Lanette Kovachi, MS, RDN is the Head of Global Nutrition for the Subway® restaurant chain. In this role she makes sure customers around the world have access to accurate and transparent nutrition and ingredient information so they can make informed menu decisions. She has guided the Subway® team on important wellness strategies and menu initiatives, including: voluntary menu labeling, healthy kids’ meals, sodium reduction, removal of artificial trans fat and increasing the whole grain content of the bread.

Lanette has advised on or participated in several public health initiatives including: the Connecticut Department of Health’s Obesity Prevention Project, the FDA Keystone Forum on Away-From-Home Food, the CDC National Fruit and Vegetable Program Steering Committee, and the National Sodium Reduction Initiative. She is also a current member of the Culinary Institute of America’s Healthy Menu Collaborative.

Lanette is former president of the Connecticut Dietetic Association and was a recipient of the Recognized Young Dietitian of the Year Award from the Academy of Nutrition and Dietetics (AND). She is currently an executive board member for the AND Food & Culinary Practice group.

Sarah Martin, MPP, RDN, LRD

Sarah Martin, MPP, RDN, LDN, is the Nutritionist for Cracker Barrel Old Country Store, Inc. She oversees recipe writing, menu analysis, food cost systems management, and provides guidance on nutrition and menu labeling. A Tennessee native and farmer’s daughter, Sarah’s passion for agriculture and food lead her into a career in the restaurant industry. Sarah is past president of the Nashville Academy of Nutrition and Dietetics, and she proudly serves as the Council on Professional Issues-Chair Elect for the Tennessee Academy of Nutrition and Dietetics.

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Farm to Spork - Ensuring Food Safety and Protecting Consumers

Date: July 17

Lettuce is one of the most common produce items in our meals in the U.S., yet few people know the different steps involved in getting it from “farm to spork.” In this webinar, Felice Arboisiere, Corporate Microbiologist / Food Safety and Quality Assurance Manager at Taco Bell, will provide an overview of the food production process for large scale operations and the role of quality assurance and food safety. She will take a deep dive into lettuce production, identifying growing regions and food safety practices on the farms, in processing facilities, and every step of the way to restaurants in your neighborhood. Felice will provide insights into government regulations around produce and what it takes to deliver fresh produce from the farm to your plate without compromising food quality or safety.

Sponsored by: Taco Bell

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8018, 8050, 8070, 8040
Performance Indicators: 11.1.4, 7.1.3, 8.4.3

Learning Objectives

  1. Identify, analyze and manage risk, adverse events and safety to self, staff, customer and public.
  2. Apply principles, standards, regulations and organization policies to reduce the risk of foodborne and waterborne illness outbreaks.
  3. Integrate policies and adhere to infection prevention and control measures.

Speaker

Felice Arboisiere, Microbiologist

Felice Arboisiere is the Corporate Microbiologist / Food Safety and Quality Assurance Manager for Taco Bell. Ms. Arboisiere joined Taco Bell in 2014 and is responsible for managing produce quality and food safety for the brand as well as microbiological work on all commodities. Prior to working at Taco Bell, Ms. Arboisiere worked as the senior microbiologist for Estee Lauder, where she managed the microbiology department on all new products and did product development work on fermentative bacteria for cosmetic products. Prior to her cosmetic work she managed food microbiology labs on the west coast. Ms. Arboisiere holds a triple B.S. in Food Microbiology, Chemistry and Spanish all from Arizona State University.

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Environmental Sustainability and Dietary Guidance: What Is the Dietitian's Role?

Date: June 25

Should environmental sustainability be coupled with nutritional guidance that dietetic professionals give to their clients and consumers? In a recent survey about sustainability, dietitians’ requests for information fell mainly into three buckets: animal/plant agriculture, organic vs conventional, and affordability of sustainably produced food. 

Tim Griffin will cover these topics with evidence-based, unbiased facts, addressing the complexities of how the food we eat impacts the environment. Dr. Griffin served as an advisor on agriculture and the environment to the 2015 Dietary Guidelines Advisory Committee. The resulting Scientific Report recommended including policies on agriculture, energy, water use, and transportation with dietary guidance, but these did not appear in the final Guidelines. Join us to hear a respected expert tackle these multi-faceted issues on a healthy diet and a healthy planet.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 4030, 8018, 1070, 7120
Performance Indicators: 13.2.4, 7.2.4, 8.1.2

Learning Objectives

  1. Apply science-based advice on how to choose a healthful diet that is also environmentally sustainable.
  2. Craft viable nutrition education messaging for low-income clients on sustainable, nutritious diets that are affordable.
  3. Discuss the complexities of both plan and animal agriculture’s impact on environmental sustainability.

Speaker

Tim Griffin, PhD

Timothy Griffin is the director of the Agriculture, Food and Environment program, as well as an associate professor at the Friedman School. His primary interests are the intersection of agriculture and the environment, and the development and implementation of sustainable production systems.

Griffin's current research is focused on the environmental impacts of agriculture (nutrient flows, carbon retention and loss, and climate change), and impacts of policy on adoption of agricultural practices and systems. His past research responsibilities have included field and lab components addressing: crop management, alternative crop development, short- and long-term effects of cropping systems on potato yield and quality, management strategies to improve soil quality, manure nitrogen and phosphorus availability, soil carbon sequestration and cycling, emission of greenhouse gases from high-value production systems, and grain production for organic dairy systems.

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Recipe Testing: Creating Successful Recipes

Date: April 16

After developing a solid recipe, it must be tested. During this webinar, you will learn how to get accurate results from recipe testing recipes – and even how to get reliable results when enlisting help from friends to test your recipes. See how to develop a recipe-testing-template so your recipes can be easy-to-follow and no-fail. If you listened to our February 2018 webinar, Recipe Development: Do’s and Don’ts, then you don’t want to miss this instructional webinar. (And if you didn't hear this Recipe Development webinar, you can listen to it in the archived webinars on the Education section of the FCP website.) The speakers in this webinar will also provide a short overview of recipe development.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8060, 8015, 4030, 4100
Performance Indicators: 12.4.1, 13.2.7, 8.4.2

Learning Objectives

  1. Apply the recipe development and testing process when writing your own recipes for publication.
  2. Identify the steps in successful recipe testing
  3. Develop and write an original recipe and further discuss what makes a recipe an original.

Speakers

Serena Ball, MS, RD

Based out of St. Louis, Serena Ball, MS, RD is a food writer and owner of Teaspoon Communications, a nutrition communication group of culinary-minded registered dietitian nutritionists. 

Serena is Contributing Editor at the Academy of Nutrition and Dietetics’ Food & Nutrition Magazine where she co-authors the Healthy Kitchen Hacks column. She is Contributor to the FoodNetwork’s HealthyEats.com. Her work also appears in Relish magazine, on SpryLiving.com, CookingLight.com, and on Today’s Dietitian’s RDLounge. For her regular appearances on The Morning Show on FOX TV2, she cooks up healthy recipe demos.

She blogs at TeaspoonOfSpice.com about delicious recipes and time-saving Healthy Kitchen Hacks with fellow dietitian Deanna Segrave-Daly. Serena creates hands-and-pans recipe videos and produces bi-weekly Facebook LIVEs to demonstrate simple and fun ways to put Healthy Kitchen Hacks into practice. In 2018, she and Deanna wrote their first cookbook, The 30-Minute Mediterranean Diet Cookbook which has appeared on the Amazon 50 Best-Selling Cookbooks List for over 12 weeks. 

Serena co-created The Recipe ReDux, a registered dietitian and health blogger community with a monthly reach of over 5 million page views combined.

She is happiest in her bright aqua-blue kitchen developing healthy recipes for her five regular kitchen customers: her husband and four children.

Raeanne Sarazen, MA, RDN

Raeanne is an accomplished, tech-savvy chef and registered dietitian with extensive experience in traditional and digital publishing, marketing, and media. Passionate about creating real-life solutions to inspire consumer behavior change, driving intuitive user experiences and making complex topics clear—poised to contribute to business opportunities and organizational missions that exist at the intersection of food and technology.

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Unraveling the Science, Function, and History of Nitrite

Date: March 5

Artisan charcuterie, sizzling bacon, satisfying beef jerky, classic hot dogs and bologna are just a few of the popular cured meat products that consumers crave and enjoy.  From Spain and Italy to the United States and Mexico, these delicious meat products are part of food cultures around the world.  Consumers are drawn to the delicious taste and protein they provide, but are they also wondering about the use of nitrite to make these products?  

This webinar will examine the facts and functions of nitrite in our food, taking a close look at what it is, why it is used and why it is needed.  Jeff Sindelar, Associate Professor in the Department of Animal Science at the University of Wisconsin-Madison will share the story of how an “accident” in food science soon became an essential and widely embraced method to controlling many dangerous bacteria and extending shelf life.  He will address common questions that your patients and clients may have about the role of nitrite in food, and share the decades of research that established the safety of nitrite. Finally, he will equip webinar attendees with the evidence and information to share with patients and clients on this important topic.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 2020, 2030, 2080, 2100
Performance Indicators: 13.2.1, 7.2.1, 8.3.6

Learning Objectives

  1. Discuss the origin and critical role of nitrite in food throughout history and in present day.
  2. Discuss the decades of research that established the safety of nitrite in food.
  3. Identify the main sources of nitrite in the diet and the human body, and how the body stores nitrite for later use in meeting our body’s physiological demands for nitric oxide.

Speaker

Jeff Sindelar, PhD

Jeff Sindelar is an Associate Professor and Extension Meat Specialist in the department of Animal Sciences at the University of Wisconsin-Madison.  He received a Bachelor of Science in Animal Science with a meats emphasis from the University of Nebraska-Lincoln in 1999, a Master of Science in Animal Science/Meat Science at Michigan State University in 2002, and a Doctor of Philosophy in Meat Science at Iowa State University in 2006. In 2007 Jeff joined the Department of Animal Sciences and was promoted as Associate Professor with tenure in Fall of 2012.  Jeff joined the Food Research Institute in 2009 as an Affiliate Faculty and has served on their Executive committee since 2012.

In his University of Wisconsin faculty capacity, Jeff provides assistance to meat processors in the areas of product development, problem solving and regulatory compliance. He also coordinates Meat Science workshops and training programs, and provides involvement and support to youth Meat Science related activities.  Jeff also conducts research on quality and sensory characteristics of processed meats, non-meat ingredient functionality in meat products, and intervention strategies to control pathogenic bacteria in meat products. His research program thrusts have focused on food safety investigations regarding thermal processing, alternative curing, and other relevant processed meat food safety technologies and strategies.  He holds 1 patent; has published 7 monographs/book/book chapters, over 30 refereed journal articles, and over 85 abstracts. Jeff has also given over 500 presentations on various Meat Science and Food Safety topics.

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Discovering the Culinary and Cultural Treasures of Emilia-Romanga

Date: February 14

Emilia-Romagna is considered a gastronomic capital of the world. Historical, cultural and nutritional factors influence its cuisine. Within a small area, it is possible to experience farms and homes in the Italian countryside and learn how modern European families are incorporating Old World healthy living patterns. In this interactive webinar, our speakers will examine the Italian diet pattern and the evolving definition of health and wellness in the context of how RDNs can encourage their clients to use experiential learning to enhance their food choices. Experiential learning in settings from grocery stores to hands-on-classes to local farm tours will be discussed.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 2020, 8015, 4040, 8081
Performance Indicators: 3.3.5, 8.4.4, 9.4.6

Learning Objectives

  1. Discuss the impact of the evolving definition of health and wellness and how it impacts the dietitian’s role in interacting with their audiences in different work settings. 
  2. Understand how weather, geography and other aspects of a region impact food production at the family and food production level. 
  3. Recognize the key elements of the historical, cultural and nutritional aspects of cuisine and food products in the Emilia Romanga region of Italy.
  4. Discuss impact of experiential learning that follows a country’s cuisine from farm to table through farm tours, hands-on classes, and interacting with local experts across the food supply chain.

Speakers

Kim Kirchherr, MS, RD, LDN, CDE, FAND, ACSM-CPT

Kim is an internationally recognized and innovative farm to table expert with the ability to connect farmers, retailers, consumers and other relevant organizations and individuals. She collaborates with food experts to build, execute, and evaluate strategies, engaging programs, and experiential learning with the goal of improving health outcomes while increasing trust and sales. Current clients span the food supply chain. She is the owner of K2 outcomes LLC.

Alice Lenihan, MPH, RD, LDN

Alice Lenihan, MPH, RD, LDN is a Global Clinical Advisor for Special Olympics International.   In collaboration with a team of health professionals, she is responsible for strategic health and wellness programming for Special Olympics Health Programs.  Alice retired from a 30 + year career as the Branch Head for Nutrition Services with the NC Division of Public Health.

Alice has always had an interest in what people eat and the impact of geographic, cultural, regional and other influences impact on a healthy diet. Her public health work, the global experiences in Special Olympics, family travels and the Food and Culinary Professionals (FCP) Internationals trips have contributed to continuing to explore what people eat and why. Her quest to learn more continues.

Alice has participated in six FCP International trips. She was the Trip Chari for the 2017 trip to Emilia Romanga, currently she is the Trip Chair for the 2018 trip to Austria and Hungary and planning the 2020 trip.

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What's Missing in Recipes? Food Safety!

Date: January 22

Food safety is important everywhere food preparation happens, including home settings.  Yet accurate food safety guidance is difficult to find in cookbooks, recipes, and popular cooking shows. Food safety information at the place where cooking actually happens (the recipe) would be ideal. We’ll review the evidence showing the predominance of recipes and cooking shows with absent or incorrect guidance and present a tested method dietetics professionals can use for incorporating food safety steps into the recipes they use in teaching and cookbook writing.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 2020, 4040, 4070, 2080
Performance Indicators: 12.1.4, 7.2.1, 8.4.1

Learning Objectives

  1. Explain how current cookbooks, recipes and cooking shows are not presenting reliable food safety information
  2. Outline the barriers and solutions to delivering food safety education to home cooks
  3. Adapt recipes to include appropriate food safety steps

Speakers

Benjamin Chapman, Ph.D.

Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gatekeepers of safe food. Ben co-hosts a bi-weekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest.

Mary Saucier Choate, M.S., R.D.N., L.D.N.

Mary Saucier Choate, Food Safety Field Specialist, with UNH Extension, Grafton County since July 2017, is also a Registered Dietitian/Nutritionist with 24 years of service in the retail food and food safety fields. She earned a BA in Communication from UNH and an MS in Food and Nutrition from Framingham State College. Mary teaches ServSafe® and introductory food safety classes for managers and staff of food service establishments, schools and senior and child care facilities. She works with farmers and food processors to assist them with understanding how the Food Safety Modernization Act (FSMA) regulations may affect their business. Mary also teaches and writes articles and blogs on practical food safety for consumers.

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2019

Fish Tales: Dispelling Myths & Overcoming Barriers to Seafood Consumption

Date: October 3

More than eight in 10 Americans fall short of the Dietary Guidelines recommendation to eat 8 ounces of seafood each week, consuming an average of just 2.7 ounces. Lack of knowledge and skills about seafood preparation, along with concerns about safety and sustainability are common reasons consumers avoid this nutrient-rich protein and miss out on seafood’s health benefits.  

In this webinar, Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, and Egil Sundheim from the Norwegian Seafood Council will help you better understand current hot topics, including safety concerns about PCBs, dioxins and mercury, address questions surrounding sustainability and the environmental impact of aquaculture and equip dietitians with information and strategies to help consumers confidently prepare delicious seafood at home.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8060, 4040, 8018
Performance Indicators: 8.1.2, 8.2.2, 8.4.1

Learning Objectives

  1. Discuss the benefits of seafood consumption across the lifespan. 
  2. List recommendations for seafood consumption by life stage. 
  3. Identify three myths or barriers that may prevent consumers from eating the recommended amounts of seafood.  
  4. Provide clients with guidance to overcome common barriers to seafood consumption.

Speakers

Jill Weisenberger, MS, RDN, CDE, CHWC, FAND

Jill Weisenberger, MS, RDN, CDE, CHWC, FAND is an internationally recognized nutrition and diabetes expert with more than two decades experience. She is your resource for nearly all things nutrition, diabetes and prediabetes. Patients and clients love her for her practical approach and caring manner. Attendees of her presentations call to “bring her back next year” for her engaging style and artfully presented content.

Jill is the author of four books: the best-selling Diabetes Weight Loss-Week by Week, the new Prediabetes: A Complete Guide, as well as The Overworked Person’s Guide to Better Nutrition and 21 Things You Need to Know about Diabetes and Your Heart.

Through writing, speaking and one-on-one coaching, Jill empowers people to grab control of their health, one habit at a time. She has worked as both a nutrition counselor and a diabetes educator in the hospital and research settings, and now in private practice in Newport News, VA.

Jill is a consultant and spokesperson to the food industry, a frequent guest on radio and television and regularly writes for a variety of magazines and websites, including Diabetic Living, Food & Nutrition magazine, Today’s Dietitian, and Kids Eat Right. She serves on the panel of experts to review and rank diets for US News & World Report. Jill is a two-time graduate of the University of Florida with an undergraduate degree in communications and a graduate degree in food science and human nutrition.

If Jill’s not counseling, coaching, consulting to her favorite brands, writing or speaking, you might find her in the kitchen cooking up something nutritious and delicious because she knows that great taste is one of life’s beautiful gifts. Other times she’s out jogging, keeping up with her daughters, hanging with her dog, or simply enjoying some quiet time with her husband, which often includes the dog, daughters, or dark chocolate.

Egil Ove Sundheim

Egil Ove Sundheim has dedicated more than 20 years of his life to helping the Norwegian Seafood Council (NSC) thrive and evolve within the ever-changing seafood landscape. Egil serves as the Norwegian Seafood Council’s U.S. director and has held numerous leadership titles during his tenure with the NSC, including marketing manager, senior analyst and director of market information. 

In his current role, he oversees the U.S. market while working with Norwegian fisheries to ensure the preservation of a sustainable ecosystem for Norway’s fish population. He maintains close relationships with chefs and retailers to ensure they understand what makes Norwegian seafood a superior option for consumers and business growth. Egil also coordinates with marketing leaders to help expand the global footprint of the NSC and raise awareness for the nutritional benefits and value of its seafood.

Prior to moving to Boston for NSC, Egil lived in Tromsø, home of the NSC and the first stop on your visit to Norway. He attended Nord University, located in Bodø, where he graduated with a degree in business administration. Egil then went on to receive his bachelor’s degree in international business from the University of Colorado Boulder, followed by his MBA in finance from the University of Minnesota.

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MSG: Demystifying the Controversy & Discovering the Possibilities

Date: September 26

MSG is one of the must beloved and demonized ingredients in American history. It’s a staple for home cooks and world renowned chefs, yet it’s a subject of skepticism as brands and restaurants promote “MSG-free.” Join us to take a look at the most recent research regarding safety and to address common concerns related to this ingredient, such as headaches. This webinar will also discuss the flavor enhancing and sodium reduction benefits of MSG.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8060, 8015, 2030, 8130
Performance Indicators: 1.3.9, 11.2.1, 8.3.6

Learning Objectives

  1. Discuss the history behind the demonization of MSG as well as the scientific evidence and current organizational/government stances on MSG.
  2. Explain how the structural makeup of MSG (sodium and glutamate) enhances the flavor of foods by adding umami.
  3. Describe how to integrate the sodium reduction benefits of MSG into practice.

Speakers

Keith-Thomas Ayoob, EdD, RDN, FAND

Keith-Thomas Ayoob is Associate Clinical Professor Emeritus at the Albert Einstein College of Medicine in New York City where he maintained a clinical practice for over 30 years, specializing in obesity, child nutrition, and family dynamics.  Much of his work also focused on motivational counseling.  

Dr. Ayoob has focused his efforts in the private sector on advocating for positive strategic change.  He helped formulate a highly regarded global nutrition policy for the Walt Disney Corporation in 2006 and updated those landmark guidelines in 2012.  These guidelines were widely acclaimed and were endorsed by the White House and First Lady Michelle Obama.  

Dr. Ayoob sits on a number of advisory boards, including the McCormick Science Institute, the Pure Circle Stevia Institute, The Beef Expert Bureau, and the Chobani Nutrition Academic Advisory Board of the Children’s Advertising Review Unit of the National Advertising Review Council.  

Dr. Ayoob currently writes for The Doctor’s Tablet, an online site of the Albert Einstein College of Medicine, reaching tens of thousands of physicians and health professionals.  His own website is: www.cuttothechasenutrition.com where he writes his EdibleRx column.

Dr. Ayoob is a strong advocate against fad dieting and has testified before Congress against the marketing of diet pills to children.  He co-authored the Academy of Nutrition and Dietetics’ position paper on food and nutrition myths and misinformation.  

Dr. Ayoob received his doctorate degree from Columbia University’s Teachers College, his Master’s from the Columbia University College of Physicians and Surgeons, and he did his undergraduate work at the University of California at Davis.  He divides his time between New York City and San Francisco.

Christopher Koetke, CEC, CCE, HAAC

Christopher Koetke has worked in culinary arts for well over 3 decades and is now CEO of Complete Culinary LLC, a consulting firm dedicated to the 360° comprehensive view of food and beverage. In the last 20 years, he has devoted his professional life to culinary education at Kendall College and at 48 campuses in 12 countries. He is currently the chairman of the Feed the Planet Committee of Worldchefs. Before culinary education, he worked as a chef in gastronomic restaurants. Prior to that he worked in some of the finest restaurants and patisseries in the USA, France, and Switzerland.

Koetke has a MBA from Dominican University and a BA in French literature from Valparaiso University. He has been honored with the Outstanding Alum from the Brennan School of Business at Dominican University, alumni achievement award from Valparaiso University, and Worldchefs Educator award. He hosted his own national TV cooking show in the USA for almost 5 years and authored a well-known culinary textbook. He is an expert on culinary sustainability and on the culinary application of umami.

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On The Menu: RDNs Dish on Nutrition Careers in the Restaurant Industry

Date: July 30

Did you know there are a growing number of RDNs that work for restaurant chains? Are you curious about their roles and what exactly they do all day long? Spoiler Alert: it is much more than number crunching. Three restaurant dietitians, each in a different stages of their restaurant careers will discuss their unique roles. Learn how they used a combination of the traditional dietetics training and other non-dietetics skills to obtain, sustain and grow their careers in the food industry. Hear how mounting regulations, consumer demand for information along with sustainability initiatives will likely continue to generate more opportunities for dietetics professionals in the restaurant industry.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 1010, 8070, 8120
Performance Indicators: 11.3.7, 8.3.4, 8.4.1

Learning Objectives

  1. Explain the role(s) or function of the RDN in the restaurant industry.
  2. Describe essential skills and resources used by restaurant RDs.
  3. Identify pathways that can lead to a nutrition related job in the restaurant industry.

Speakers

Sarah Hendren, MS, RDN, LDN, CD

Sarah Hendren, MS, RDN, LD, CD, is a dietitian with a breadth of experience in food and nutrition communications, sustainability and leadership coaching. She is the Principal Owner of Hendren Group LLC where she supports clients with food and nutrition communications, providing strategic guidance on messaging, claims and food policy. 

Sarah has been working in the food industry since 2013, beginning her career at the restaurant chain Culver’s, the franchisor for over 760 restaurants in 26 states. She joined Culver’s in 2013 as the organization’s first registered dietitian and was promoted to Nutrition & Quality Assurance Manager in 2016. She led the implementation of the uniform national menu labeling regulation and continued to be the driving force behind the brand’s commitment to simplify ingredients, reduce sodium across the menu, and remove partially hydrogenated oil, MSG and other ingredients from the menu. Sarah currently works as a Regulatory Affairs consultant for PepsiCo Frito Lay North America where she provides regulatory affairs guidance on core product ingredient specifications, ensuring products on retail shelves meet US and global regulations. 

Sarah currently holds a position on the Academy’s Committee for Lifelong Learning, helping develop the educational tracks for FNCE®. She has held numerous executive committee positions with the Dietitians in Business & Communications Practice Group, including Treasurer, Marketing Chair and Newsletter Editor. She served as the Northeast Region Director for Texas, representing over 1,400 nutrition professionals. She is currently serving her second year on the Nominating Committee, helping identify a qualified, diverse and representative group of nominees for the upcoming election. 

Sarah received the Recognized Young Dietitian of the Year Award in 2019 and Outstanding Dietetics Student of the Year Award in 2013. She was the recipient of the Founder’s Award in 2020 and Circle Award in 2019 from the Dietitians in Business & Communications Practice Group, recognizing her strategic influence, leadership and service to the practice group. Most recently, Sarah has been nominated for the Outstanding Preceptor Award in the state of Texas, recognizing her exceptional skills to teach and mentor students in a nontraditional rotation, focusing on business and leadership development. 

Sarah received her clinical dietetic training at Edward Hines Jr. VA Hospital. She earned her Master of Science degree in nutrition from Central Michigan University, and a Bachelor of Science degree in nutrition and dietetics from the University of Wisconsin-Madison. Outside of work, Sarah loves golfing, hiking, cooking and traveling with her husband, daughter Emma and yellow lab, Sasha.

Lanette Kovachi, MS, RDN

Lanette Kovachi, MS, RDN is the Head of Global Nutrition for the Subway® restaurant chain. In this role she makes sure customers around the world have access to accurate and transparent nutrition and ingredient information so they can make informed menu decisions. She has guided the Subway® team on important wellness strategies and menu initiatives, including: voluntary menu labeling, healthy kids’ meals, sodium reduction, removal of artificial trans fat and increasing the whole grain content of the bread.

Lanette has advised on or participated in several public health initiatives including: the Connecticut Department of Health’s Obesity Prevention Project, the FDA Keystone Forum on Away-From-Home Food, the CDC National Fruit and Vegetable Program Steering Committee, and the National Sodium Reduction Initiative. She is also a current member of the Culinary Institute of America’s Healthy Menu Collaborative.

Lanette is former president of the Connecticut Dietetic Association and was a recipient of the Recognized Young Dietitian of the Year Award from the Academy of Nutrition and Dietetics (AND). She is currently an executive board member for the AND Food & Culinary Practice group.

Sarah Martin, MPP, RDN, LRD

Sarah Martin, MPP, RDN, LDN, is the Nutritionist for Cracker Barrel Old Country Store, Inc. She oversees recipe writing, menu analysis, food cost systems management, and provides guidance on nutrition and menu labeling. A Tennessee native and farmer’s daughter, Sarah’s passion for agriculture and food lead her into a career in the restaurant industry. Sarah is past president of the Nashville Academy of Nutrition and Dietetics, and she proudly serves as the Council on Professional Issues-Chair Elect for the Tennessee Academy of Nutrition and Dietetics.

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Farm to Spork - Ensuring Food Safety and Protecting Consumers

Date: July 17

Lettuce is one of the most common produce items in our meals in the U.S., yet few people know the different steps involved in getting it from “farm to spork.” In this webinar, Felice Arboisiere, Corporate Microbiologist / Food Safety and Quality Assurance Manager at Taco Bell, will provide an overview of the food production process for large scale operations and the role of quality assurance and food safety. She will take a deep dive into lettuce production, identifying growing regions and food safety practices on the farms, in processing facilities, and every step of the way to restaurants in your neighborhood. Felice will provide insights into government regulations around produce and what it takes to deliver fresh produce from the farm to your plate without compromising food quality or safety.

Sponsored by: Taco Bell

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8018, 8050, 8070, 8040
Performance Indicators: 11.1.4, 7.1.3, 8.4.3

Learning Objectives

  1. Identify, analyze and manage risk, adverse events and safety to self, staff, customer and public.
  2. Apply principles, standards, regulations and organization policies to reduce the risk of foodborne and waterborne illness outbreaks.
  3. Integrate policies and adhere to infection prevention and control measures.

Speaker

Felice Arboisiere, Microbiologist

Felice Arboisiere is the Corporate Microbiologist / Food Safety and Quality Assurance Manager for Taco Bell. Ms. Arboisiere joined Taco Bell in 2014 and is responsible for managing produce quality and food safety for the brand as well as microbiological work on all commodities. Prior to working at Taco Bell, Ms. Arboisiere worked as the senior microbiologist for Estee Lauder, where she managed the microbiology department on all new products and did product development work on fermentative bacteria for cosmetic products. Prior to her cosmetic work she managed food microbiology labs on the west coast. Ms. Arboisiere holds a triple B.S. in Food Microbiology, Chemistry and Spanish all from Arizona State University.

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Environmental Sustainability and Dietary Guidance: What Is the Dietitian's Role?

Date: June 25

Should environmental sustainability be coupled with nutritional guidance that dietetic professionals give to their clients and consumers? In a recent survey about sustainability, dietitians’ requests for information fell mainly into three buckets: animal/plant agriculture, organic vs conventional, and affordability of sustainably produced food. 

Tim Griffin will cover these topics with evidence-based, unbiased facts, addressing the complexities of how the food we eat impacts the environment. Dr. Griffin served as an advisor on agriculture and the environment to the 2015 Dietary Guidelines Advisory Committee. The resulting Scientific Report recommended including policies on agriculture, energy, water use, and transportation with dietary guidance, but these did not appear in the final Guidelines. Join us to hear a respected expert tackle these multi-faceted issues on a healthy diet and a healthy planet.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 4030, 8018, 1070, 7120
Performance Indicators: 13.2.4, 7.2.4, 8.1.2

Learning Objectives

  1. Apply science-based advice on how to choose a healthful diet that is also environmentally sustainable.
  2. Craft viable nutrition education messaging for low-income clients on sustainable, nutritious diets that are affordable.
  3. Discuss the complexities of both plan and animal agriculture’s impact on environmental sustainability.

Speaker

Tim Griffin, PhD

Timothy Griffin is the director of the Agriculture, Food and Environment program, as well as an associate professor at the Friedman School. His primary interests are the intersection of agriculture and the environment, and the development and implementation of sustainable production systems.

Griffin's current research is focused on the environmental impacts of agriculture (nutrient flows, carbon retention and loss, and climate change), and impacts of policy on adoption of agricultural practices and systems. His past research responsibilities have included field and lab components addressing: crop management, alternative crop development, short- and long-term effects of cropping systems on potato yield and quality, management strategies to improve soil quality, manure nitrogen and phosphorus availability, soil carbon sequestration and cycling, emission of greenhouse gases from high-value production systems, and grain production for organic dairy systems.

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Recipe Testing: Creating Successful Recipes

Date: April 16

After developing a solid recipe, it must be tested. During this webinar, you will learn how to get accurate results from recipe testing recipes – and even how to get reliable results when enlisting help from friends to test your recipes. See how to develop a recipe-testing-template so your recipes can be easy-to-follow and no-fail. If you listened to our February 2018 webinar, Recipe Development: Do’s and Don’ts, then you don’t want to miss this instructional webinar. (And if you didn't hear this Recipe Development webinar, you can listen to it in the archived webinars on the Education section of the FCP website.) The speakers in this webinar will also provide a short overview of recipe development.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8060, 8015, 4030, 4100
Performance Indicators: 12.4.1, 13.2.7, 8.4.2

Learning Objectives

  1. Apply the recipe development and testing process when writing your own recipes for publication.
  2. Identify the steps in successful recipe testing
  3. Develop and write an original recipe and further discuss what makes a recipe an original.

Speakers

Serena Ball, MS, RD

Based out of St. Louis, Serena Ball, MS, RD is a food writer and owner of Teaspoon Communications, a nutrition communication group of culinary-minded registered dietitian nutritionists. 

Serena is Contributing Editor at the Academy of Nutrition and Dietetics’ Food & Nutrition Magazine where she co-authors the Healthy Kitchen Hacks column. She is Contributor to the FoodNetwork’s HealthyEats.com. Her work also appears in Relish magazine, on SpryLiving.com, CookingLight.com, and on Today’s Dietitian’s RDLounge. For her regular appearances on The Morning Show on FOX TV2, she cooks up healthy recipe demos.

She blogs at TeaspoonOfSpice.com about delicious recipes and time-saving Healthy Kitchen Hacks with fellow dietitian Deanna Segrave-Daly. Serena creates hands-and-pans recipe videos and produces bi-weekly Facebook LIVEs to demonstrate simple and fun ways to put Healthy Kitchen Hacks into practice. In 2018, she and Deanna wrote their first cookbook, The 30-Minute Mediterranean Diet Cookbook which has appeared on the Amazon 50 Best-Selling Cookbooks List for over 12 weeks. 

Serena co-created The Recipe ReDux, a registered dietitian and health blogger community with a monthly reach of over 5 million page views combined.

She is happiest in her bright aqua-blue kitchen developing healthy recipes for her five regular kitchen customers: her husband and four children.

Raeanne Sarazen, MA, RDN

Raeanne is an accomplished, tech-savvy chef and registered dietitian with extensive experience in traditional and digital publishing, marketing, and media. Passionate about creating real-life solutions to inspire consumer behavior change, driving intuitive user experiences and making complex topics clear—poised to contribute to business opportunities and organizational missions that exist at the intersection of food and technology.

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Unraveling the Science, Function, and History of Nitrite

Date: March 5

Artisan charcuterie, sizzling bacon, satisfying beef jerky, classic hot dogs and bologna are just a few of the popular cured meat products that consumers crave and enjoy.  From Spain and Italy to the United States and Mexico, these delicious meat products are part of food cultures around the world.  Consumers are drawn to the delicious taste and protein they provide, but are they also wondering about the use of nitrite to make these products?  

This webinar will examine the facts and functions of nitrite in our food, taking a close look at what it is, why it is used and why it is needed.  Jeff Sindelar, Associate Professor in the Department of Animal Science at the University of Wisconsin-Madison will share the story of how an “accident” in food science soon became an essential and widely embraced method to controlling many dangerous bacteria and extending shelf life.  He will address common questions that your patients and clients may have about the role of nitrite in food, and share the decades of research that established the safety of nitrite. Finally, he will equip webinar attendees with the evidence and information to share with patients and clients on this important topic.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 2020, 2030, 2080, 2100
Performance Indicators: 13.2.1, 7.2.1, 8.3.6

Learning Objectives

  1. Discuss the origin and critical role of nitrite in food throughout history and in present day.
  2. Discuss the decades of research that established the safety of nitrite in food.
  3. Identify the main sources of nitrite in the diet and the human body, and how the body stores nitrite for later use in meeting our body’s physiological demands for nitric oxide.

Speaker

Jeff Sindelar, PhD

Jeff Sindelar is an Associate Professor and Extension Meat Specialist in the department of Animal Sciences at the University of Wisconsin-Madison.  He received a Bachelor of Science in Animal Science with a meats emphasis from the University of Nebraska-Lincoln in 1999, a Master of Science in Animal Science/Meat Science at Michigan State University in 2002, and a Doctor of Philosophy in Meat Science at Iowa State University in 2006. In 2007 Jeff joined the Department of Animal Sciences and was promoted as Associate Professor with tenure in Fall of 2012.  Jeff joined the Food Research Institute in 2009 as an Affiliate Faculty and has served on their Executive committee since 2012.

In his University of Wisconsin faculty capacity, Jeff provides assistance to meat processors in the areas of product development, problem solving and regulatory compliance. He also coordinates Meat Science workshops and training programs, and provides involvement and support to youth Meat Science related activities.  Jeff also conducts research on quality and sensory characteristics of processed meats, non-meat ingredient functionality in meat products, and intervention strategies to control pathogenic bacteria in meat products. His research program thrusts have focused on food safety investigations regarding thermal processing, alternative curing, and other relevant processed meat food safety technologies and strategies.  He holds 1 patent; has published 7 monographs/book/book chapters, over 30 refereed journal articles, and over 85 abstracts. Jeff has also given over 500 presentations on various Meat Science and Food Safety topics.

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Discovering the Culinary and Cultural Treasures of Emilia-Romanga

Date: February 14

Emilia-Romagna is considered a gastronomic capital of the world. Historical, cultural and nutritional factors influence its cuisine. Within a small area, it is possible to experience farms and homes in the Italian countryside and learn how modern European families are incorporating Old World healthy living patterns. In this interactive webinar, our speakers will examine the Italian diet pattern and the evolving definition of health and wellness in the context of how RDNs can encourage their clients to use experiential learning to enhance their food choices. Experiential learning in settings from grocery stores to hands-on-classes to local farm tours will be discussed.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 2020, 8015, 4040, 8081
Performance Indicators: 3.3.5, 8.4.4, 9.4.6

Learning Objectives

  1. Discuss the impact of the evolving definition of health and wellness and how it impacts the dietitian’s role in interacting with their audiences in different work settings. 
  2. Understand how weather, geography and other aspects of a region impact food production at the family and food production level. 
  3. Recognize the key elements of the historical, cultural and nutritional aspects of cuisine and food products in the Emilia Romanga region of Italy.
  4. Discuss impact of experiential learning that follows a country’s cuisine from farm to table through farm tours, hands-on classes, and interacting with local experts across the food supply chain.

Speakers

Kim Kirchherr, MS, RD, LDN, CDE, FAND, ACSM-CPT

Kim is an internationally recognized and innovative farm to table expert with the ability to connect farmers, retailers, consumers and other relevant organizations and individuals. She collaborates with food experts to build, execute, and evaluate strategies, engaging programs, and experiential learning with the goal of improving health outcomes while increasing trust and sales. Current clients span the food supply chain. She is the owner of K2 outcomes LLC.

Alice Lenihan, MPH, RD, LDN

Alice Lenihan, MPH, RD, LDN is a Global Clinical Advisor for Special Olympics International.   In collaboration with a team of health professionals, she is responsible for strategic health and wellness programming for Special Olympics Health Programs.  Alice retired from a 30 + year career as the Branch Head for Nutrition Services with the NC Division of Public Health.

Alice has always had an interest in what people eat and the impact of geographic, cultural, regional and other influences impact on a healthy diet. Her public health work, the global experiences in Special Olympics, family travels and the Food and Culinary Professionals (FCP) Internationals trips have contributed to continuing to explore what people eat and why. Her quest to learn more continues.

Alice has participated in six FCP International trips. She was the Trip Chari for the 2017 trip to Emilia Romanga, currently she is the Trip Chair for the 2018 trip to Austria and Hungary and planning the 2020 trip.

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What's Missing in Recipes? Food Safety!

Date: January 22

Food safety is important everywhere food preparation happens, including home settings.  Yet accurate food safety guidance is difficult to find in cookbooks, recipes, and popular cooking shows. Food safety information at the place where cooking actually happens (the recipe) would be ideal. We’ll review the evidence showing the predominance of recipes and cooking shows with absent or incorrect guidance and present a tested method dietetics professionals can use for incorporating food safety steps into the recipes they use in teaching and cookbook writing.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 2020, 4040, 4070, 2080
Performance Indicators: 12.1.4, 7.2.1, 8.4.1

Learning Objectives

  1. Explain how current cookbooks, recipes and cooking shows are not presenting reliable food safety information
  2. Outline the barriers and solutions to delivering food safety education to home cooks
  3. Adapt recipes to include appropriate food safety steps

Speakers

Benjamin Chapman, Ph.D.

Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gatekeepers of safe food. Ben co-hosts a bi-weekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest.

Mary Saucier Choate, M.S., R.D.N., L.D.N.

Mary Saucier Choate, Food Safety Field Specialist, with UNH Extension, Grafton County since July 2017, is also a Registered Dietitian/Nutritionist with 24 years of service in the retail food and food safety fields. She earned a BA in Communication from UNH and an MS in Food and Nutrition from Framingham State College. Mary teaches ServSafe® and introductory food safety classes for managers and staff of food service establishments, schools and senior and child care facilities. She works with farmers and food processors to assist them with understanding how the Food Safety Modernization Act (FSMA) regulations may affect their business. Mary also teaches and writes articles and blogs on practical food safety for consumers.

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