NRA We Serve America's Restaurants Representing nearly 500,000 restaurant businesses, we advocate for restaurant and foodservice industry interests and provide tools and systems that help members of all sizes achieve success.
    NRAEF Building & Retaining Talent The NRAEF is focused on developing a stronger workforce and building the next generation of industry leaders through education, scholarships and community engagement.
  • NRA Show
    NRA Show May 20-23, 2017 As the international foodservice marketplace, the NRA Show provides unparalleled opportunities for buyers and sellers to come together, conduct business and learn from each other.
  • ServSafe
    ServSafe Minimize Risk. Maximize Protection. For over 40 years, ServSafe® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of business leaders everywhere.

National Restaurant Association - Nutrition

Skip to navigation Skip to content

Events & Groups

Email Print


Listserv  |  Agenda  |  Hotel  | 2016 Presentations   Sponsorship 


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.


Tuesday, February 28

5:30 p.m. Welcome Reception

Wednesday, March 1

8 a.m. - 9 a.m. Breakfast & Welcome
9 a.m. - 10 a.m. Restaurant Industry Outlook
10 a.m. - 10:15 a.m. Networking Break
10:15 a.m. - 11:15 a.m. Clean Labels
  Speaker: Emily Bowman, MBA, RDN, LDN, Manager, Nutrition & Ingredients, McDonald's
11:15 a.m. - 12:15 p.m. Clean Labels Follow-Up Discussion
  Speaker: Missy Nelson, RDN, Senior Nutrition Strategist, Taco Bell
12:15 p.m. - 12:45 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).
12:45 p.m. - 1:45 p.m. Lunch and Menu Labeling Roundtable
1:45 p.m. - 2:45 p.m. Session TBA
1:45 p.m. - 2:45 p.m. Update on Saturated Fat
  Speaker: TBA
2:45 p.m. - 3:15 p.m. Saturated Fat Follow-Up Discussion
  Speaker: Deanne Brandstetter, World of Healthy Flavors
3:15 p.m. - 4:15 p.m. Claims Presentation
4:15 p.m. - 5 p.m. Legislative and Regulatory Issues at the Federal, State and Local Levels
  Speaker: Cicely Simpson, Executive Vice President, Policy & Governmant 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 p.m. Networking 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 - Food Storytelling
  Speaker: Carolyn O'Neil, MS, RD, LD
  Nutrition expert, award winning food journalist and television personality will share her refreshing food philosophy - "The More You Know, The More You Can Eat!" and how to further grow value in your company 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 Update
  Speaker: Amy Myrdal Miller, MS, RDN, FAND, Founder and President, Farmer's Daughter Consulting
  Miller will lead a conversation on a CIA led, membership-based initiative that brings together R&D leaders from high-volume foodservice operations to collaborate with industry leaders, technical experts, manufacturers and suppliers to find practical solutions that expand availability and sales of nutritious menu items.
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
  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 restauranteurs 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
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, Health Reports
  Hear the latest on consumer attitudes as it relates to resetaurant foods, as well as trends in plant-based eating.
5 p.m. Closing Remarks

2016 Agenda


165 Courtland Street NE
Atlanta, GA 30303
(404) 659-6500
$199/night + tax - single/double
February 7, 2017


Operator registration is open to restaurant operators and those who work for restaurants or hospitality companies. If you are a product or service provider, please contact John Lehmann for sponsorship opportunities. 

2016 Presentations




▲ Back to Top

We're glad you're here!®

® 2012-2015 National Restaurant Association. All rights reserved.

2055 L St. NW, Suite 700, Washington, DC 20036
(202) 331-5900 | (800) 424-5156