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National Restaurant Association - Nutrition

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Nutrition

Listserv  |  Agenda  |  Hotel  | 2016 Presentations   Sponsorship 

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.

Agenda

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
  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, 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

Hotel


CLICK HERE TO RESERVE YOUR ROOM
SHERATON ATLANTA HOTEL
165 Courtland Street NE
Atlanta, GA 30303
(404) 659-6500
ROOM RATE
$199/night + tax - single/double
DEADLINE TO RESERVE YOUR ROOM
February 7, 2017
 

 Sponsorship

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

 

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