166. Refine Dining: Improving Menus via Public-Private Partnerships

Sunday, October 27
8:00 AM – 9:30 AM
Location: 118-ABC
CE: 1.5
Level 2 – Intermediate
Activity Code: 149385

There is concern in public health nutrition over the growing proportion of meals consumed away from home and the impact that has on individual well-being.
In 2010, the Culinary Institute of America recruited top culinary and nutrition professionals from leading volume foodservice and restaurant chains to form the Healthy Menus R&D Collaborative (HMC), leveraging their influence and experience with the goal of finding practical solutions that help expand the availability and sales of healthy menu choices.
HMC members, who collectively serve more than 38,000,000 meals a day, have collaborated to develop strategies and tactics that have successfully reduced sodium on their menus, increased produce and whole grains, improved protein quality, and provided more lower-calorie menu choices. RDNs who learn these strategies and tactics may use them both to influence other local restaurants and to more effectively counsel their patients and clients on eating away from home.

Planned with the Dietitians in Business and Communications DPG

Learning Objectives:

  • Identify three ways major volume foodservice competitors collaborate to craft practical solutions that expand healthy food and beverage options on menus.
  • Describe strategies HMC member restaurant chains have used to reduce sodium and calories, increase produce and whole grains, and improve protein quality on menus.
  • Describe strategies HMC member restaurant chains have used to reduce sodium and calories, increase produce and whole grains, and improve protein quality on menus.

Learning Need Codes:

  • 8100 Recipe and food development
  • 8130 Sensory perception and evaluation of food and ingredients
  • 7120 Marketing

Performance Indicator:

  • 11.1.5 Incorporates market research, consumer insights and current evidence-based trends in order to develop new products and services.
  • 13.2.3 Incorporates principles of food science and preparation in recipe development.
  • 8.4.2 Develops and/or modifies recipes, menus and meals using sensory perceptions and other food components.

    Moderator(s)

  • Deanne Brandstetter, MBA, RDN, CDN, FAND

    Vice President Nutrition and Wellness

    Compass Group

  • Speaker(s)

  • Missy Schaaphok, RDN

    Manager Global Nutrition & Sustainability

    Taco Bell Corp

  • Jeffrey Miller, BS

    Founder

    Cutting Edge Innovation