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#NSBW23 Innovations: Passport to Breakfast

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Description





February 8, 2023
This webinar will feature a recipe cooking demo!

Join us as we explore the dual power of “thinking globally” about school breakfast menus. With over 70% of K-12 parents interested in global flavors and the growing awareness that plant-based options help students limit their impact on climate change, you can create menus that help students feel excited by and empowered through their meal choices. Registered dietitian Melanie Hall and Chef Matt Jost will lead this delicious conversation by sharing trends and creative menu pairings that bring the world to your student’s breakfast tray.
Check out NSBW23 Resources Here!

Learning Objectives
1. Summarize the student/parent demand for global cuisines and trending flavors.
2. Assess the positive environmental impact of introducing plant-based meals that all students can enjoy.
3.Incorporate complementary flavors into popular breakfast items to introduce students to trending cuisines.
4.Discover simple menu combinations that make vegetarian meals exciting for all.

EARNING CEUs
SNA CEUs: 1.0
Key Area 1000: Nutrition
Key Topic 1100: Menu Planning

CPEUs for RDNs and NDTRs
Activity Number: 174832

Suggested Performance Indicators

8.1.1; 8.5.1; 8.5.2; 9.3.4

Suggested Learning Need Codes
  • 8110: School foodservice
CPEUs: 1.00
CPE Level: 1, 2
SNA CDR Provider Number:
AM007

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

Thank you to Kellogg's for supporting this webinar!

Contributors

  • Chef Matt Jost, CRC, CEC

    Culinary Business Development Manager
    Kellogg’s

    Chef Matthew (Matt) Jost is the Culinary Business Development Manager for Kellogg, in the Away From Home division. In this position, he works the Kellogg’s foodservice portfolio to present food concepts that encompass Kellogg’s core values of wellness and sustainability while delivering craveable flavor.

    Chef Matt’s culinary experience is with a variety of restaurants, from coast to coast, Spago, Everest, Brasserie Jo, Postrio, Hyatt Hotels, The Blue Duck Tavern and Bistrot Zinc

    Chef Matt has an AAS in Culinary Arts from Kendall College, has a BA in Food Science From Kansas St, is a certified BBQ judge from KCBS and Certified Research Chef (CRC), from the Research Chef’s Association

  • Melanie Hall, MS, RD

    Director of Wellbeing and Regulatory
    Kellogg Company

February 8, 2023
Wed 3:00 PM EST

Duration 1H 15M

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