Date: On Demand
Length: 60 minutes
Cost: Free
Description
The restaurant industry is rapidly rising to the challenge of
creating and promoting great-tasting, appealing and healthful menu
items. Through this Webinar, you’ll discover secrets of renowned
chefs for creating sensational cuisine with health and taste buds in
mind. Also, find out how the nation’s largest chains are
developing a recipe for success by promoting healthful menu items.
You’ll learn more about the nationwide Healthy Dining
initiative and the new HealthyDiningFinder.com online resource
empowering Americans to make wise nutritional choices when dining
out.
****Please note, you will be redirected to our education website, www.nutrilearn.com. If this is your first time visiting, please register as a new nutrilearn user for this FREE Webinar. **** |
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Anita Jones-Mueller, MPH, is the president and CEO of Healthy
Dining, a national program that takes the guesswork out of
restaurant dining for health-conscious Americans who love to eat
out. In March 2007, the company unveiled a groundbreaking new Web
site called HealthyDiningFinder.com. The site features healthy menu
options from thousands of restaurant locations throughout the United
States and has the potential to dramatically impact public health.
An engaging, eloquent and accomplished speaker, Jones-Mueller has
presented to audiences at the International Foodservice Editorial
Council (IFEC), the California Governor’s Conference on Women, and
many others.
Chef Kyle Shadix, MS, RD, is an ACF Certified Chef de Cuisine and Registered Dietitian. Shadix is the Director of Nutrition + Culinary Consultants, A Food Group/WPP Company, in New York City as well as a part time instructor at Columbia University/Teachers College Nutrition Program. In addition, Shadix writes monthly columns for various magazines including Nation’s Restaurant News, as well as contributes to Self Magazine, and many others. He is the co-author of two textbooks, and the upcoming Feasts for 50, Menus and Celebrations for Medical Centers and Long Term Care. Shadix continues to speak at national conferences on a regular basis and spends his ‘spare’ time volunteering with the American Dietetic Association where he serves on the nominating committee.
Shadix received a B.S. degree in Consumer Foods and Nutrition with a minor in Food Science and French from the University of Georgia in Athens, GA. He studied for one year at the Universite d' Orléans, Orléans, France, before going on to graduate with honors from the Culinary Institute of America in Hyde Park, NY. His is a ServSafe Certified Instructor as well as HAACP certified from Rutgers University Department of Food Science. He holds a culinary certificate from Le Cordon Bleu Paris, and an M.S. in Clinical Nutrition from New York University’s Steinhardt School of Education’s Department of Food Studies, Nutrition and Public Health, and is currenlty the Director of Nutrition + Culinary Consultants. |
