How do school nutrition programs and our approach to feeding our children impact their future health? Strategies for improving the diets of school age children are emphasized in this one-hour webinar for Registered Dietitians and Dietetic Technicians, Registered.
After participating in the webinar one will be able to:
- Discuss recent research on childhood obesity and the impact of a child’s diet on their overall health.
- Understand how school nutrition programs are developed; as well as the limitations involved in changing them.
- Identify how to positively change nutrition programs for children to improve the nutritional quality of meals served, including how to formulate messages to educate their communities.
- Implement cost effective tips and strategies that can be applied food service without compromising nutritional quality of meals served.
Allison J Stowell MS, RD, CDN uses her background as a food and nutrition expert to help others adopt healthier living. She frequently speaks to community groups and leads seminars on nutrition, balanced diet, and disease prevention. As Guiding Stars’ Dietitian, Allison supports Guiding Stars partners in using Guiding Stars algorithms to educate the communities they serve. Her thoughts on nutrition can be found in her Guiding Stars health and wellness blog.
Allison also serves as a Retail Dietitian for Hannaford Supermarket, a Guiding Stars retail partner. Additionally, her professional journey includes maintaining a private practice that emphasizes a non-diet approach and increasing mindful eating to help her clients sustain positive health changes. She lives in Connecticut with her husband, two children and her dog Josie.
Erin is a chef with 20 years of experience in the food business. She is the Director of School Nutrition for Winthrop Public Schools in Winthrop, Maine, her own catering company is celebrating its 10-year anniversary this year, and she works for a mobile catering company that provides backstage catering for the music and movie industry.
Erin has consulted extensively with public school systems, universities, and international corporations on recipe development and large-scale production models geared toward healthy, scratch-cooked and profitable food service operations.
Erin has three children and a new pet crested gecko, who has proven to be her pickiest eater to date.