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AHA Presentation at the Food and Nutrition Conference and Expo
October 24, 2017 @ 9:45 am - 11:15 am
Empowering Americans to make better food choices has been the goal of Registered Dietitian Nutritionists for 100 years. Nutrition research is a dynamic process, and the role of the RDN is critical in translating science-based guidelines into practical food choices. Eating behaviors can be solutions or obstacles. Achieving adherence to a heart-healthy dietary pattern which accommodates cultural, ethnic and economic influences that shape food preferences is critical to success. This session will show how science-and nutrition-based insights can be translated for culinary and supply chain teams as part of menu development and recipe design. RDNs will discover best practices for collaboration during menu design and recipe development to make nutritional optimization a practical and productive part of the culinary development and ingredient sourcing process. Tracking and reporting systems to support ongoing innovation for health and wellness framed menus will be addressed.