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Bringing Nutritious, Affordable, and Delicious School Meals to Life while Managing Common Allergens

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Description


September 8, 2021

In this session, attendees will be inspired by creative ideas from a school chef to meet the needs of today's savvy students. A nutrition scientist and research director will review important nutrition considerations for menu planning and product selection considering the current supply chain challenges. And a registered dietitian nutritionist will provide best practices for managing common allergens in school meals.

Chef V will be cooking up creative ideas during her section through a live demo!

Learning Objectives
  1. Apply basic information about food allergen management in schools to help reduce the risk of food allergy reactions and where they can learn more about this subject.
  2. Use common ingredients in new ways increasing their culinary flexibility as one way to help offset supply chain issues.
  3. Utilize knowledge gained to consider the impact of nutrition, cost, and culinary versatility when making menu choices.
EARNING CEUs
SNA CEUs: 1.00
Key Area 1: Nutrition
Key Topic 1100: Menu Planning
Subtopic 1160: Special Diets, Including Food Allergies

CPEUs for RDNs and NDTRs
Activity Number:
165601

Suggested Performance Indicators

8.1.1 Interprets and applies evidence-based literature and standards for determining nutritional needs of target audiences.
8.1.3 Evaluates the chemical nature and composition of food on food quality, acceptability, and compatibility to inform product development, menu planning and food preparation techniques.

Suggested Learning Need Codes
  • 8110: School foodservice
CPEUs: 1.00
CPE Level:
1
SNA CDR Provider Number:
AM007

Please note that you have the option to submit an evaluation of the quality of this conference directly to the Commission of Dietetic Registration. Email contact:cdr@eatright.org

SNA CEUs and CPEUs are awarded after the successful completion of the post-webinar quiz.



Contributors

  • Sherry Coleman Collins, RDN, LD, MS

    Sherry Coleman Collins is a registered dietitian nutritionist, licensed in Georgia and based in metro-Atlanta. Sherry serves as a consultant for National Peanut Board as a bona fide peanut evangelist! Her areas of practice include nutrition communications, food allergies, digestive wellness, and culinary nutrition. With a particular interest and expertise in food allergies & digestive health, her professional accomplishments include developing the Academy of Nutrition and Dietetics’ Certificate of Training in Food Allergies and authoring the Academy of Nutrition and Dietetics' Practice Paper, The Role of the RDN in Food Allergy Diagnosis and Management.

    Sherry is a member of the Academy of Nutrition and Dietetics, Dietitians in Business and Communications DPG, and International Network for Diet and Nutrition in Allergy (INDANA). She is an award-winning dietitian, having received the Distinguished Service in Media (2016), Outstanding Dietitian of the Year (2012), and Outstanding Dietetic Student of the Year (2004) for Georgia Academy of Nutrition and Dietetics.

  • Dr. Samara Sterling

    Dr. Samara Sterling is a Nutrition Scientist and Research Director for The Peanut Institute. She has expertise in the use of plant-based nutrition for the prevention and treatment of chronic diseases. In her role, Dr. Sterling manages the research funded by The Peanut Institute and industry partners and develops research aims surrounding peanut nutrition research. She also functions as a principal investigator and director for clinical nutrition and lifestyle interventions, examining strategies to improve health in at-risk communities. Dr. Sterling has served as a nutrition consultant for various community-based research projects and sits on the External Advisory Board for USAID Peanut Innovation Lab. She regularly speaks for both national and international audiences and is passionate about translating science into consumer-friendly messages. She holds a Bachelor’s degree from Stony Brook University, a Master’s degree from Andrews University, and a Ph.D. from the University of Alabama at Birmingham.

  • Vahista Ussery, MS, MBA, RDN

    Chef V is a registered dietitian nutritionist and chef, co-founder of To Taste, and a proud member of Chef Cyndie’s K-12 Culinary Team. She has worked 13 years in school nutrition, serving as a menu planner and chef at the district level, and as a child nutrition consultant at the regional level in Texas. As a member of the K-12 Culinary Team, Chef V serves as a culinary educator providing interactive culinary skills trainings to nutrition professionals, a technical writer and developer of nutrition education materials, and a recipe developer, creating delicious, nutritious, and realistic recipes for school meal programs. Chef V is also the mother of 2 young boys, who serve as kitchen assistants and taste testers for the team.

September 8, 2021
Wed 3:00 PM EDT

Duration 1H 15M

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