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National Restaurant Association - Nutrition

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Scottsdale Plaza Resort

  March 16-17, 2016

Listserv  |  Agenda  |  Pricing  |  Hotel


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.


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.

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Wednesday, March 16

8 a.m. - 9 a.m. Breakfast/Registration Open
9 a.m. - 9:30 a.m.    Welcome & Introductions
9:30 a.m. - 10:30 a.m.          Dietary Guidelines: What has changed, what has stayed the same, and what it means for your restaurant
  Speaker: Jackie Haven, Deputy Director, USDA's Center for Nutrition Policy + Promotion
  The current food industry landscape is changing, specifically as it pertains to restaurants. This session will discuss opportunities brought about by the 2015 Dietary Guidelines, current challenges and what's to come in the next five years.
10:30 a.m. - 11 a.m. Dietary Guidelines Follow-Up Panel
11 a.m. - 11:15 a.m. Networking Break
11:15 a.m. - 12:15 p.m.                                PHO: GRAS list removal and its impact on the restaurant industry
  Speaker: Ellen Anderson, FDA; Diane McColl, Director, Hyman Phelps & McNamara, P.C.
  The FDA has announced that partially hydrogenated oils (PHO) are no longer GRAS and must be eliminated in the food supply by 2018. Ellen Anderson will speak to the GRAS process and how the decision was made. Diane McColl will describe their efforts to maintain use at low levels through submission of a food additive peitition and how low levels have to be declared in restaurants.
12:15 p.m. - 12:45 p.m. PHO: GRAS Follow-Up Panel
12:45 p.m. - 2 p.m.  Lunch
2 p.m. - 3 p.m. Sodium: Changing science, pending regulation and opportunities for reformulation
  Speaker: Helena Bottemiller Evich, Sr. Food and Agriculture Reporter, POLITICO
  While science continues to evolve, the political pressure remains high to reduce sodium in restaurant products. That pressure includes a NYC proposal and anticipated reduction guidance from FDA. Helene will share the changing science and current and anticipated regulatory threats.
3 p.m. - 3:30 p.m. Sodium Follow-Up Panel
3:30 p.m. - 3:45 p.m. Networking Break
3:45 p.m. - 4:45 p.m. Nutrition Facts Panel Reform: How changes including proposed sugar labeling, could impact the restaurant industry
  Speaker: Cheryl Dolven, MS, RD, CLD Nutrition, LLC
  The FDA is proposing changes to the 20 year-old nutrition facts panel. Cheryl will discuss the proposed changes and how they affect the restaurant industry. She will also address the controversy over added sugar on the nutrition facts panel.
4:45 p.m. - 5:15 p.m. Sugar Follow-Up Panel
6 p.m. Reception

Thursday, March 17

8 a.m. - 5 p.m.                      Registration Open
8 a.m. - 8:30 a.m. Breakfast and Welcome
8:30 a.m. - 9:30 a.m. Antibiotics, Animal welfare and Sustainability in the Protein Supply: What is it all about and how to Communicate to your Customer
  Speaker: Roxi Beck, Director, The Center for Food Integrity
  Pressure is growing to reduce antibiotics while improving animal welfare and increasing sustainable actions. Roxi will discuss what "free from" claims mean and how companies can responsibly take steps to meet consumer needs. 
9:30 a.m. - 10 a.m. Antibiotics Follow-Up Panel
10 a.m. - 10:15 a.m. Networking Break
10:15 a.m. - 11:15 a.m. Clean Label: How avoidance lists are developed and the safety of ingredients determined
  The "clean label" movement started within the packaged foods industry and is now impacting consumer purchases in restaurants. What the consumer is looking for and what's next on the radar screen will be discussed.
11:15 a.m. - 12:15 p.m. Clean Label Follow-Up Panel
12:15 p.m. - 12:45 p.m. High Oleic Oils 
  Speaker: Joy Blakeslee, Culinary Director, United Soybean Board
  Joy will present a newly published review on high oleic oils in Advances in Nutrition, as well as share information on a clinical trial just being completed on the in-vivo impacts of high oleic oils on blood markers.
12:45 p.m. - 1:30 p.m. Lunch
1:30 p.m. - 2:30 p.m. "Chefticians" and the evolving cross-functional landscape
  Speakers: Marie Molde, RD, Senior Account Executive, CSSI; Thomas Talbert, RD, Vice President, Culinary Research & Development, CSSI
  The roles of chefs and dietitians once occupied separate places in corporate foodservice and are now morphing and merging in response to shifts in nutritional regulation, flavor trends and consumer demand. Find out what experts say about the changes ahead and what foodservice professionals should be doing to prepare themselves. 
2:30 p.m. - 3 p.m. Menu Labeling/GMO Labeling Follow-Up Panel
3 p.m. - 4 p.m. Generation Z: Who are they and what appeals to them?
  Speaker: David Grotto, MS, RDN, LDN, Senior Nutrition Marketing Business Partner, Specialty Channels, Kellogg Company
  Millennial's changing taste buds are impacting the food industry. Who is Generation Z and how are they likely to impact future restaurant offerings?
4 p.m. Wrap-Up

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Operator Cancellation Policy: Cancellations received by 11:59 p.m. ET on Wednesday, February 17, 2016 will be fully refunded. Any cancellations after February 17, 2016 will be assessed a 50% administration fee. No shows will not receive a refund.

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Scottsdale Plaza Resort
7200 N. Scottsdale Road
Scottsdale, AZ 85253
(800) 832-2025

Room rate (on a space-available basis): $229/night + tax - single/double
Deadline to book your room: February 23, 2016

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