NEWSLETTER FOR HEALTH AND WELLNESS PROFESSIONALS - ISSUE 12/2017

 
 
 
 

Season’s Greetings and welcome to the Know Newsletter™. Get a recap of our FNCE events, download our new cereal infographic and earn a free continuing education credit by viewing our latest webinar. To finish, learn about our activities at Blog Brûlée.

 
FNCE Group
 

FNCE Recap – Open House and Expo Hall

The Kellogg’s® Nutrition Team enjoyed meeting many dietitian professionals at the October Academy of Nutrition and Dietetics Food & Nutrition Conference & Expo™ (FNCE®) in Chicago.

If you missed it, here’s a quick recap of our activities:

At the Kellogg’s® Open House, our team showed guests how we’re “Getting Real” about foods that meet consumer wants and needs. The Open House showcased themes focused on the varying consumer choice occasions, ranging from enjoyment to functional benefits and everything in between.

 
Raisin Bran
 

Attendees enjoyed these delicious recipes, each representing a segment on the continuum:

Fun: Banana Split Bites made with Eggo® Homestyle waffles
Balance: Creamy Beet Dip served with Keebler® Town House® Flatbread Crisps – Sea Salt and Olive Oil
Function: Buffalo Slaw Sliders made with MorningStar Farms® Buffalo Chik Patties® or MorningStar Farms® Buffalo Veggie Wings
 

Rebecca Scritchfield, RDN, discussed her book, Body Kindness, and how she applies the Getting Real philosophy in her own practice.

Attendees received educational tools to help clients make food choices aligned with their nutrition goals and lifestyles – whether they’re seeking balance, fun, convenience or functional benefits.

At our Expo Hall booth, attendees kicked back in our recharge lounge to rest and charge up their devices.

 
Raisin Bran
 

New Infographic: Getting Real about Cereal

Our new infographic, Getting Real about Cereal, spells out the benefits of cereal, including facts about nutrition, cost and just how much added sugar it contributes to the average person’s daily intake (you might be surprised!).

 
Getting Real About Cereal
 
Webinar
 

Webinar – Still Time to Learn and Earn 1 FREE CE Credit!

Our October webinar – What America Eats and Why: Implications for Dietetics Professionals – featured insights from food culture experts, Shelley Balanko, Ph.D., of The Hartman Group, and Rebecca Scritchfield, RDN. Attendees learned how America’s food choices are shifting, the drivers behind these decisions and how to counter consumer confusion with meaningful and motivating nutrition advice.

• Missed it? Catch the recorded version here and earn 1 FREE continuing education credit.
 
You asked, our presenters answered these questions:
 
Q: What can dietitians do when clients are skeptical about evidence-based information, especially when it conflicts with information that clients see in the media?
 
A: It’s key for dietitians to help clients understand the science behind evidence-based information by translating it into consumer-friendly advice clients can easily relate to. Registered dietitians also can explain the extensive education and training required to earn their credentials so that clients identify them as reliable information sources.
 
Q: Dietitians were not listed as a top source of nutrition information. How can they gain more recognition?
 
A: One important way is to meet consumers where they are. For instance, many consumers today don’t want to follow a “diet.” Instead, they want to learn about new foods and cuisines and how the food they eat affects their bodies and health. Dietitians can support these preferences by providing science-based solutions and advice within the context of these consumer preferences.
 

We Went Plant-Based at Blog Brûlée

Blog Brûlée is an invitation-only event that provides education and professional development opportunities to small groups of healthy food bloggers and registered dietitian bloggers.

In September, we visited beautiful Vermont to attend the first-ever Blog Brûlée Masters – an advanced blogging workshop to further educate a select number of Blog Brûlée alumni.

Sarah Ludmer, RD, from Kellogg’s nutrition team presented on the plant-based meal trend and how MorningStar Farms® supports this popular eating pattern.

Attendees sampled MorningStar Farms® foods at breakfast and in two tasty recipes: Maple Veggie Pork and Pear Pizzas and Garlic-Lemon Chik’n Strips and Pasta.

 
 

Lauren Harris-Pincus, MS, RDN, whipped up an amazing meal of a MorningStar Farms® Spicy Black Bean Burger topped with pepper jack cheese, a fried egg, crushed pepper and pistachios. Great taste and protein to start your day!

 
Browse all the delicious recipes from MorningStar Farms®
 
 
 

More Resources

• 

KelloggsNutrition.com

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@KelloggsRDs

 

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