Missed it the first time? Sign up for the Encore Performance and receive CEU credit. Sign up
The role of food in health has long been recognized but which foods or ingredients can you use to “plus up” your menus to meet the health and nutrition needs of those you serve? In this free, one-hour webinar, registered dietitian and chef Abbie Gellman will discuss the concept of nutrient density and foods and ingredients you can use to plus up your menus to meet the health and nutrition needs of patients and residents – whether it’s helping them to get more calcium in their diet, manage diabetes or reduce their risk of heart disease. You will get practical menu ideas for your foodservice menus that promote healthful eating and deliver on great taste!
Attendees may receive 1 CEU credit upon completion of the live webinar! You must register and log in to the live webinar with your individual credentials to receive CEU credits. CEUs come from the Academy of Nutrition and Dietetics, American Culinary Federation* and Association of Nutrition & Foodservice Professionals.
*This program is approved for 1.0 continuing education hours toward the initial or recertification application for ACF certification. Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.
Webinar slide show (PDF)
Chef Abbie Gellman, MS RD CDN is a spokesperson, recipe and product developer, educator, and nationally recognized culinary nutrition expert. She creates, produces, and hosts cooking and nutrition videos and works with a wide variety of food companies/brands, commodity boards, foodservice operators, health professionals, and private clients.
Chef Sonja Kehr, CEC CDM CFPP, wears many hats in the General Mills Culinary Center, but one of her favorite roles is teaching and training others, giving them confidence in the kitchen. Beyond her contributions as a valued trainer, Chef Sonja’s expertise spans troubleshooting recipes and product performance, trend forecasting, catering, recipe development, recipe standardization and menu engineering. She is also passionate about mapping flavor combinations with a focus on global flavors and concepts.
You can update your privacy settings to enable this content. Please enable all cookies to use this feature.