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
- Discuss the benefits of seafood consumption across the lifespan.
- List recommendations for seafood consumption by life stage.
- Identify three myths or barriers that may prevent consumers from eating the recommended amounts of seafood.
- 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
- Discuss the history behind the demonization of MSG as well as the scientific evidence and current organizational/government stances on MSG.
- Explain how the structural makeup of MSG (sodium and glutamate) enhances the flavor of foods by adding umami.
- 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
- Explain the role(s) or function of the RDN in the restaurant industry.
- Describe essential skills and resources used by restaurant RDs.
- 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
- Identify, analyze and manage risk, adverse events and safety to self, staff, customer and public.
- Apply principles, standards, regulations and organization policies to reduce the risk of foodborne and waterborne illness outbreaks.
- 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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