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The Role of Nutrition and Culinary Education in Driving Healthy Behaviors - In and Out of School

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October 25, 2023

Empowering consumers to make healthy choices is becoming top of mind with public health professionals and educators, especially after the recent White House Conference on Hunger, Nutrition, and Health. And those habits need to start early to have a positive impact on health and behavior. Join us as we discuss how key stakeholders in the value chain of education (operators, teachers, administrators, and PARENTS) can work together to increase students’ nutrition knowledge and practice, empowering them to make healthy choices lifelong.

Join Dave Grotto and Chef Matt Jost who will discuss effective culinary and education concepts that are fun for students while engaging key stakeholders to support learning and behavior change. We will also be joined by our partners at Action for Healthy Kids who will provide data on the importance of nutrition education and preview some of the great resources to help educate both at home and in the classroom!

All webinars are recorded and posted as an On-Demand by the end of the week!

SNA CEUs: 1.00
Key Area 1000: Nutrition
Key Topic 1100: Menu Planning

  1. Illustrate the importance of nutrition education and empowering students to make healthier choices in and out of school.
  2. Identify nutrition education resources that can be shared with students and their parents.
  3. Implement culinary concepts in your school that will be impactful for students.

Thank you to Kellanova for supporting this webinar


  • Chef Matt Jost, CRC, CEC

    Culinary Business Development Manager

    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

  • David Grotto, MS, RDN, LDN

    Senior Nutrition Manager
    Specialty Channels and Frozen
    Elmhurst, Illinois

    Dave’s entrée into the world of nutrition began at the age of 14, working in the natural foods industry. While owning and operating his own natural food store, Dave attended the University of Illinois at Chicago, graduated with honors, and became a registered dietitian. He completed his master’s in Nutrition and Wellness with a concentration in entrepreneurship, from Benedictine University in Lisle, Illinois.

    Amongst his many accomplishments, Dave hosted Let’s Talk Health Chicago radio program for 10 years and Health & Lifestyles, Weekly television show for two years. He proudly served as national media spokesperson for the Academy of Nutrition and Dietetics and as a professional spokesperson for commodities and industry where he generated billions of earned and paid media impressions. In addition to contributing to several lay and professional publications, Dave is an accomplished author with three books to his credit: 101 Foods That Could Save Your Life (now featured in 18 different languages); 101 Optimal Life Foods; and Best Things You Can Eat.

    Presently, Dave is Sr. Manager of Wellbeing Affairs at Kellogg Company and leads their reputational influencing initiatives for the US business and oversees wellbeing and regulatory for their Away from Home division. He provides visibility to Kellogg’s holistic wellbeing strategy through their employee ambassador program and by engaging strategic partners to promote physical, emotional, and societal wellbeing of both people and planet.

October 25, 2023
Wed 3:00 PM EDT

Duration 1H 15M

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