#NSBW24: Physical, Emotional, and Societal Wellbeing Benefits of Participating in School Breakfast Programs

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Description

February 21, 2024

Besides providing a delicious and nourishing start to the day, recent global research shows that participation in school breakfast programs can have multiple benefits including serving as an environment where children form deeper bonds with one another, become more social and caring, and celebrate cultural differences. Kellanova’s K-12 registered dietitian David Grotto and chef Oona Settembre will share key take aways from this recent research along with providing easily-executable breakfast culinary examples that can help drive participation and build emotional, physical and societal wellbeing in school breakfast programs.

LEARNING OBJECTIVES

Drive greater breakfast participation and satisfaction by integrating global trends and examples discussed into your feeding program.
Engage your key stakeholders in order to build a safe and welcoming community and overcome barriers to participation.
Create globally inspired menus that are reflective of your growing and diverse student population.

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

Thank you to Kellanova for supporting this webinar

Contributors

Chef Oona Settembre

Culinary Business Development Mgr.
Kellogg’s Away From Home.

Raised in Australia and the UK, Oona was born into a restaurant family – her father was a classically trained Chef, and her mother a Hotel Manager. After completing her Chef apprenticeship at the Royal Pavilion Hotel in Kent, England, she opened her first restaurant at the age of 20.
Prior to her current role at Kellogg’s, Oona held progressively elevated roles with nationally recognized restaurant chains, ultimately leading Culinary and R&D with companies such as: Dave & Busters, On the Border & TGI Friday’s.
Oona’s many accomplishments at these restaurant chains paved the way for her to receive the Menu Masters “Chef Innovator” Award by Nation’s Restaurant News in 2004 - the first female chef to be awarded in this category! Oona has been recognized as one of the “Top Fifty Culinarians in America” by Nation’s Restaurant News Magazine and has been a featured Chef in promotions for: California Raisin Board, Idaho Potato Board, National Turkey Federation & Frank’s Original Buffalo Sauce.
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.

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Description

Contributors

Chef Oona Settembre

David Grotto, MS, RDN, LDN