Conagra Science Institute- Nutrition Resources for Health Professionals

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USDA New-trition Standards Meet Real Consumers: Successful Strategies for Kid Approved School Meals

Aired January 24, 2013

This webinar discusses current trends/challenges for school meal programs in the US; outlines key changes in the 2012 USDA Nutrition Standards and school meal patterns; explores how to involve children in planning school menus; desccribes at least five practical, culinary strategies to help schools meet the new menu patterns; and identifies key resources for supporting school meals for health professionals.

 

Additional Resources

 

Presenters:

Dayle Hayes, MS, RD
President
Nutrition for the Future, Inc.
Read her bio.

 

Garrett Berdan, RD, LD, Chef
Nutrition and Culinary Educator and Consultant
Read his bio.

 

 

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CEU credits are no longer available for this webinar.

 

Bios

Dayle Hayes, MS, RD

Dayle Hayes is an award-winning author and educator. Her creativity and common-sense have made her a sought-after speaker for professional and consumer groups across the country. From her home base in Billings, Montana, Dayle writes the monthly Healthy Families newsletter for Eat Right Montana, a regular newspaper column, and appears frequently on TV and radio as a child nutrition expert. As a parent and member of the School Nutrition Association, Dayle is dedicated to improving school environments. She collected dozens of school success stories for Making It Happen, a joint CDC-USDA project; wrote a chapter on communicating with students in Managing Child Nutrition Programs: Leadership for Excellence; and developed popular kits (School Wellness: A Golden Opportunity and Enriching Family Mealtimes) for school health leaders and educators.

 

In recognition of professional dedication, she has received numerous honors, including Montana Dietitian of the Year and an ADA Excellence in Consultation and Business Practice Award. From 1994-98, Hayes served on the ADA Board of Directors where she chaired the Public Initiative Team and Technology Task Force. She also is a past president of the Montana Dietetic Association and immediate Past-Chair of the School Nutrition Services DPG. Dayle was also co-author of on the Position of the American Dietetic Association: Nutrition Guidance for Healthy Children Ages 2 to 11 Years, published in June 2008. She currently serves as a member of the ADA HOD Childhood Obesity Prevention Coalition and ADA Mega Issues Member Champion for the Prevention of Childhood Obesity.

 

Garrett Berdan, RD, LD, Chef

Garrett Berdan is an independent nutrition and culinary educator and consultant specializing in culinary communications, foodservice systems and school nutrition programs.

 

Garrett previously worked as nutrition educator and chef with the Oregon Dairy Council and lent culinary expertise to the Oregon Dairy Products Commission. His varied career path also includes work as a supermarket dietitian, and as a production assistant on the Food Network program Easy Entertaining with Michael Chiarello. Garrett has been a temporary instructor for the Culinary Institute of America at Greystone, adjunct nutrition instructor for the International Culinary School at the Art Institute of Portland, and a guest speaker for various dietetic, school nutrition, and public health organizations in the Pacific Northwest.

 

Garrett holds a degree in Food Science and Human Nutrition from Washington State University. He also completed the Accelerated Culinary Arts Certificate Program at The Culinary Institute of America at Greystone where he received the CIA Award for Culinary Achievement. Garrett is a member of the Academy of Nutrition and Dietetics, the Food and Culinary Professionals (FCP) Dietetic Practice Group, the School Nutrition Dietetic Practice Group, and the School Nutrition Association. Garrett is currently the President of the Oregon Academy of Nutrition and Dietetics.

 

 

 

 

 

 

 

 

 

 

Webinar Materials

 

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