Agriculture and Sustainability

Leadership and Professional Skills

Public Health and Wellness

FNCE 2018

357. The Transformative Power of Food and Nutrition Professionals in Industry

Monday, October 22
3:30 PM - 5:00 PM
CE: 1.5

Session Level 2 - Intermediate

Dietetic practice has traditionally focused on hospitals, public health and school nutrition. The last two decades have brought more opportunities for RDNs, including in the food and agricultural industry. These types of positions amplify the voice of our profession to provide a practical yet science-based perspective to help ensure a nutritious and safe food supply around the globe. A facilitated discussion using an interview method will showcase the unique contributions these RDNs make, the challenges they face and the strategies they employ within the industry to help achieve the Academy’s vision: “A world where all people thrive through the transformative power of food and nutrition.” The panel will include three RDNs (two speakers plus moderator) who work for a restaurant chain, a food company, and an agricultural commodity group. This session will include case studies and examples of how they are positively influencing the industry, including interactive audience participation.

Planned with the Dietitians in Business and Communications DPG

Award Presentation: Excellence in Practice – Consultation and Business Practice Award
Mary D. Litchford, PhD, RDN, LDN

Learning Objectives:

Learning Need Codes:

  • 4030 - Dietary guidelines, DRIs, Food Guide Pyramid, food labeling
  • 8018 - Environmental, agricultural, technologic influences on food systems
  • 1010 - Career planning, Standards of Practice, Standards of Professional Practice, Scope of Practice

Missy Schaaphok, RDN

Missy is the Manager of Global Nutrition & Sustainability for Taco Bell Corp. Within this role, she is responsible for sensible menu development, regulatory compliance, stakeholder engagement, and sustainability. Missy plays a big role in how Taco Bell creates food that is fun, innovative and craveable, and food that fits customers’ evolving lifestyles. She has been the voice in telling Taco Bell’s “food for all” journey while also leading efforts behind the scenes. Missy led the development of the Power Menu, a menu featuring high-protein bowls and burritos under 510 calories. She is also the driving force behind the brand’s commitment to simplify its ingredients, reducing sodium across the menu and removing artificial flavors and colors, high fructose corn syrup, partially hydrogenated oil and unsustainable palm oil; bringing customers a vegetarian menu certified by the American Vegetarian Association – the first of its kind in the Quick Service Restaurant industry, leading the switch to cage-free eggs and serving chicken raised without antibiotics important to human medicine, in all U.S. restaurants. Missy has been recognized for her leadership serving on expert panels and presenting at key industry events like Produce for Better Health, World of Healthy Flavors, Society for Nutrition Education and Behavior, National Restaurant Association and California Academy of Nutrition and Dietetics. She wrote and published her first cookbook titled, WIC Tested, Dietitian Approved. Most recently, she premiered on the podcast My Food Job Rocks on How to Make Low Key Healthy Fast Food.

Presentation(s):

Send Email for Missy Schaaphok

Missy Schaaphok, RDN

Missy is the Manager of Global Nutrition & Sustainability for Taco Bell Corp. Within this role, she is responsible for sensible menu development, regulatory compliance, stakeholder engagement, and sustainability. Missy plays a big role in how Taco Bell creates food that is fun, innovative and craveable, and food that fits customers’ evolving lifestyles. She has been the voice in telling Taco Bell’s “food for all” journey while also leading efforts behind the scenes. Missy led the development of the Power Menu, a menu featuring high-protein bowls and burritos under 510 calories. She is also the driving force behind the brand’s commitment to simplify its ingredients, reducing sodium across the menu and removing artificial flavors and colors, high fructose corn syrup, partially hydrogenated oil and unsustainable palm oil; bringing customers a vegetarian menu certified by the American Vegetarian Association – the first of its kind in the Quick Service Restaurant industry, leading the switch to cage-free eggs and serving chicken raised without antibiotics important to human medicine, in all U.S. restaurants. Missy has been recognized for her leadership serving on expert panels and presenting at key industry events like Produce for Better Health, World of Healthy Flavors, Society for Nutrition Education and Behavior, National Restaurant Association and California Academy of Nutrition and Dietetics. She wrote and published her first cookbook titled, WIC Tested, Dietitian Approved. Most recently, she premiered on the podcast My Food Job Rocks on How to Make Low Key Healthy Fast Food.

Presentation(s):

Send Email for Missy Schaaphok

David Grotto, MS, RDN, LDN

Dave’s entrée into the world of nutrition started nearly 30 years ago when he began working in the natural foods business. While owning and operating his own natural food store, Dave attended the University of Illinois at Chicago, graduated with honors, and became a registered dietitian. He completed his Masters in Nutrition and Wellness with a concentration in entrepreneurship from Benedictine University in Lisle, Illinois.

He proudly served as a media spokesperson for the Academy of Nutrition and Dietetics for over six years and has generated millions of impressions via print, digital and broadcast media throughput his career. Dave was inspired to write the acclaimed book, 101 Foods That Could Save Your Life, which is now featured in 18 different languages. His second book, 101 Optimal Life Foods, with a foreword written by Montel Williams, debuted in January of 2010 and his latest book, Best Things You Can Eat, launched in January 2013. He also contributed to The Hungry Girl Diet (2014), by Lisa Lillien, which ranked #1 in both Amazon and the New York Times Best Seller lists.

Dave serves as the Senior Nutrition Manager for Morningstar Farms® and the Specialty Channels Division of Kellogg’s. He provides nutrition, regulatory and claims guidance for the brand and for commercial and non-commercial businesses in addition to presenting extensively on the benefits of plant-based nutrition throughout the lifecycle.

Dave lives in Elmhurst Illinois with his wife Sharon, three daughters - Chloe, Katie and Madison - and assorted pets.

Presentation(s):

Send Email for David Grotto

Shalene McNeill, PhD, RDN, LDN

Shalene H. McNeill is a registered dietitian and nutrition scientist with 18 years of experience in food, nutrition and agriculture research and public nutrition education. She serves as the executive director of Human Nutrition Research for the National Cattlemen’s Beef Association (NCBA). Here she directs the national human nutrition research program for the Beef Checkoff Program, overseeing an average of 10-15 ongoing studies and managing nutrition education efforts reaching thousands of scientists, registered dietitians, medical doctors and other health professionals each year. She has authored more than 16 manuscripts, on a variety of human nutrition and animal agriculture topics. She has presented her research at conferences such as the International Livestock Congress, and Institute of Food Technologists. She is frequently interviewed by media outlets, including CNN, Fox News and the Wall Street Journal.

Presentation(s):

Send Email for Shalene McNeill


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