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National Restaurant Association - Nutrition

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Nutrition

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About

Network with restaurant nutrition professionals who face the same challenges, and share on-target, specialized experiences. What better way to discover best practices, solutions to stubborn problems, or opportunities for advancement than from restaurant leaders in your field? Our Nutrition Executive Study Group delivers information essential to your daily workload and long-term career. Whether you need guidance on menu labeling, dietary guidelines, sodium or food allergens, or insight into consumer trends and preferences, this group is your window into what fellow restaurant industry leaders are doing and which strategies work best.

Listserv

Our group's member-only Listserv is an effective way to ask your colleagues questions, share news, and contribute to discussions on issues important to professionals in your field. To be eligible, you must work full-time in the field of nutrition for a company that is a restaurant member of the National Restaurant Association. Click here to subscribe.

Once you join the list, simply send Nutrition email messages to nutrition@lists.restaurant.org. Your message goes to everyone who is subscribed to the list.

Can I view past messages?
Yes, click here to visit our archives. Registered members of the Listserv can read or search past messages. You can also change the settings of your account.

How do I unsubscribe?
To leave the Nutrition Listserv, send a message to nutrition-unsubscribe@lists.restaurant.org. Be sure to send this message from the email address you want to remove from the list.

2017 Agenda

Tuesday, February 28

5:30 p.m. - 6:30 p.m. Welcome Reception
  Location: Georgia Ballroom Pre-Function

Wednesday, March 1

8 a.m. - 8:45 a.m. Breakfast
   
8:45 a.m. - 9 a.m. Welcome & Introductions
   
9 a.m. - 10 a.m. Restaurant Industry Outlook
  Speaker: Annika Stensson, Director, Research Communications, National Restaurant Association
   
10 a.m. - 10:15 a.m. Networking Break
   
10:15 a.m. - 11:15 a.m. Clean Label
  Speaker: Emily Bowman, MBA, RDN, LDN, Menu Innovation, McDonald's USA, LLC
  Today's consumers care more than ever about what's in their food. With food quality and great taste top of mind, companies continue to deliver real food made with simple ingredients. Bowman will share how the McDonald's USA Food Journey has come to life, ranging from a whole, fresh fruit offering to real butter on breakfast sandwiches and the removal of artificial colors, flavors and preservatives from select, national items.
   
11:15 a.m. - 11:45 a.m. Clean Label Follow-Up Discussion
  Speaker: Missy Nelson, RDN, Senior Nutrition Strategist, Taco Bell
   
11:45 a.m. - 12:15 p.m. Qualisoy Presentation
  Speaker: David J. Baer, PhD, Supervisory Research Physiologist, US Department of Agriculture's Beltsville Human Nutrition Research Center
  Dr. Baer will share the health impacts of High Oleic Oils and interesterified High Oleic Oils and PHO replacements available to the foodservice industry, on health biomarkers (LDLc, ApoB, HDLc and ApoAI).
   
12:15 p.m. - 1:45 p.m. Lunch and Menu Labeling Roundtable
  We'll break into small groups to discuss best practices for:
  • Advertising
  • Nutrient Analysis
  • Menu Presentations
  • Documentation
  • Catering
  • Online Information
  • Buffets/Salad Bars/Self-Serve
   
1:45 p.m. - 2:45 p.m. Saturated Fat
  Speaker: Dr. Moises Torres Gonzalez, Director, Nutrition Research, National Dairy Council
   
2:45 p.m. - 3:15 p.m. Saturated Fat Follow-Up Discussion
  Speaker: Deanne Brandstetter, MBA, RDN, Vice President, Nutrition & Wellness, Compass Group, North America
   
3:15 p.m. - 3:30 p.m. Networking Break
   
3:30 p.m. - 4:30 p.m. Claims Presentation
  Speaker: Doug Balentine, Ph.D., Head of Office of Nutrition & Food Labeling, FDA
  Join the FDA to discuss label claims with an overview on current claims available for restaurant use, insights on how claims may be changing with the new nutrition facts panel, and legal implications for utilizing this tool.
   
4:30 p.m. - 5:15 p.m. Legislative and Regulatory Issues at the Federal, State and Local Levels
  Speaker: Cicely Simpson, Executive Vice President, Policy & Government Affairs, National Restaurant Association
  Simpson will discuss legislative and regulatory issues at the federal, state and local level on behalf of the National Restaurant Association, including allergens, ingredient issues, sodium guidance, acrylamide, GMO, clean labels and more.
   
5:30 p.m. - 6:30 p.m. Reception
  *Dinner on your own*

Thursday, March 2

8 a.m. - 9 a.m. Breakfast
   
9 a.m. - 9:30 a.m. Beyond the Numbers - Telling Your Story Through Food
  Speaker: Carolyn O'Neil, MS, RD, LD, multi award winning registered dietitian, speaker, author, food and travel journalist, nutrition consultant, writer and social media communicator
  Noted nutrition expert, award winning food journalist and television personality Carolyn O'Neil will share her refreshing food philosophy - "The More You Know, The More You Can Eat!" Hear her perspective on registered dietitian's roles in the food industry and how to further grow the value of your organization by focusing on food storytelling.
   
9:30 a.m. - 10:30 a.m. Aquaculture 101: What's the Dish on Farmed Fish?
  Speaker: Josh Goldman, CEO, Australis Aquaculture
   
10:30 a.m. - 11 a.m. Aquaculture 101 Follow-Up Discussion
  Speaker: Debe Nagy-Nero, Sr. Nutrition Analyst, Red Lobster
   
11 a.m. - 11:15 a.m. Networking Break
   
11:15 a.m. - 12:15 p.m. Healthy Menus R&D Collborative: Delicious Solutions for Changing Appetites
  Speaker: Amy Myrdal Miller, MS, RDN, FAND, Founder and President, Farmer's Daughter Consulting
  Small changes in menus can have a big impact on public health. Myrdal Miller will discuss a CIA-led, membership-based initiative that brings together culinary and nutrition R&D leaders from volume foodservice operations. Hear how to collaborate with industry leaders, technical experts, manufacturers, and suppliers to find practical, non-proprietary solutions that expand availability and sales of nutritious yet profitable menu choices.
   
12:15 - 1 p.m. Lunch
   
1 p.m. - 2 p.m. Sustainable Diets
  Speaker: Arlin Wasserman, Founder, Changing Tastes
  Sustainability and Nutrition are more intertwined than ever before with calls from groups like the DGAC for diets with low environmental impacts, which contribute to food and nutrition security and health of present and future generations. Learn about this movement and how the restaurant industry can contribute.
   
2 p.m. - 2:30 p.m. Sustainable Diets Follow-Up Discussion
   
2:30 p.m. - 2:45 p.m. Networking Break
   
2:45 p.m. - 3:45 p.m. Allergens
  Speaker: David Clifford, Food Safety/HACCP, Nestle
  Learn cutting edge ways to manage allergens in your facilities including: best practices in sharing information, cross contact in manufacturing or restaurants, "contains" statement within ingredient statements, how restaurateurs can communicate allergens to guests, notifying allergen changes, front-of-house and back-of-house communications, legal ramifications and where allergen declaration laws exist.
   
3:45 p.m. - 4:15 p.m. Allergen Roundtable Discussion
  Moderators:
Maggie Gentile, MS, RD, LD, Vice President, Food and Nutrition Policy, Food Directions
Sarah Phillips-Hendren, RD, Registered Dietitian, Culver Franchising System, Inc.
   
4:15 p.m. - 5 p.m. Consumer Attitudes
  Speaker: Steve Walton, President, HealthFocus International
  Recognizing what motivates consumers and drives their behavior is at the forefront of concept development and brand positioning. A recognized thought leader and sought-after speaker around the world, Walton will give you deep insight into innovative strategies for healthy nutrition. He'll also discuss the latest shifts in consumer attitudes, and how these relate to restaurant foods and trends in plant-based eating.
   
5 p.m. Closing Remarks

2016 Agenda

2017 Presentations

 

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