NEWSLETTER FOR HEALTH AND WELLNESS PROFESSIONALS - ISSUE 9/2017

 
 
 
 

Autumn’s almost here – are you ready for new learning opportunities and resources? Watch our upcoming webinar and earn a FREE continuing education credit. Download our new client handout packed with creative, nutritious cereal-based meals and snacks. Those are just a few highlights – read on for more.

 
 

Upcoming Webinar – Earn 1 FREE CE Credit!

Please join Shelley Balanko, Ph.D. and SVP of The Hartman Group, and Rebecca Scritchfield, RDN, author of Body Kindness, for a discussion on how America’s food choices are shifting, brought to you by Kellogg’s®. As one of the country’s leading experts on food culture, Shelley will share the latest trends and insights, while Rebecca will showcase how RDNs can make sense of today’s cluttered food landscape with meaningful and motivating nutrition advice.

 

Date and Time:

Tuesday, October 3, 2017
12 p.m. to 1 p.m. EST
CPE Credit: One Hour

 

Learning Objectives:

Review the latest food trends and consumer beliefs driving food purchases
Evaluate the types of messages in the media focused on food and nutrition, and the sentiment of online food conversations
Identify strategies to close the gap between attitudes and behaviors in today’s cluttered and conflicting food landscape
 

Presenters:

Shelley Balanko, Ph.D., Senior Vice President, The Hartman Group 
Shelley is Senior Vice President at The Hartman Group – a recognized thought leader on demand-side trends in the food industry. With over 10 years of experience as a market research professional and a first love in understanding people, Shelley relishes her role in guiding business development efforts, fostering client relationships across the food and beverage industry landscape and matching clients' business needs to The Hartman Group's customized solutions-oriented offerings. Shelley graduated from the University of Windsor with a Ph.D. in Applied Social Psychology, holds a MA in Applied Social Psychology from the University of Saskatchewan, and a BA in Psychology from the University of British Columbia.

Rebecca Scritchfield, MA, RDN 
Rebecca is an award-winning registered dietitian, ACSM-certified exercise physiologist, and author of the book, Body Kindness. Through her work, she helps readers and clients cultivate an “inner caregiver” voice with self-compassion – not shame – to liberate themselves from oppressive, unsustainable, and unhealthy dieting and weight control practices. Rebecca holds a MA from Johns Hopkins University, a BS in Nutrition from the University of the District of Columbia, and a BA in Chemistry from Albion College.

 

We will also be giving away a limited number of Rebecca’s book, Body Kindness, to those who attend!

 

Follow @KelloggsRDs on Twitter to stay in the know about upcoming continuing ed opportunities.

 
Register Now
 
 
 

IDEA World Summit Recap

In July, we attended the IDEA World Nutrition & Behavior Change Summit in Las Vegas. Kellogg’s® sponsored the breakfast seminar, “5 Food Essentials for Better Eating Habits and a Happier Life,” presented by Rebecca Scritchfield, RDN.

We served a variety of breakfast foods, including Kellogg’s® All Bran® cereal, Kellogg’s® Frosted Mini-Wheats® and Special K™ crustless quiches. Rebecca discussed her new book, Body Kindness, and why breaking free from the dieting mindset is a key for sustaining a healthy, enjoyable lifestyle.

Attendees enjoyed the presentation and shared what they found most valuable:

“Keep up the great RD resources for client education.”

“The quiches were delicious. Rebecca was a very competent & engaging presenter – brings credibility & value to a breakfast seminar!”

“Rebecca is very knowledgeable, but also presented a fresh perspective on the weight-diet issue that is so prevalent today!”
 
Read more about the Summit and seminar @KelloggsRDs
 
 

Stop and See Us at FNCE®

Are you attending the Academy of Nutrition and Dietetics Food & Nutrition Conference & Expo™ (FNCE®) October 21 to 24 in Chicago?

Please visit Kellogg’s Nutrition™ at booth 2014 in the Expo Hall for a delicious snack and some engaging activities.

 
Watch for FNCE® updates @KelloggsRDs
 
 

Kellogg’s® Salon Series Goes Plant-Based

We held our second Kellogg’s® Salon Series event on July 24 in Los Angeles, co-hosted by the Plant-Powered Dietitian, Sharon Palmer, RDN, and Kellogg’s Nutrition™ team member, Kristen Germana, MBA, RDN.

A small group of local registered dietitians dined and discussed one of today’s hottest nutrition topics – plant-based eating.

Guests enjoyed a delicious plant-based meal showcasing innovative options from MorningStar Farms® and wide-ranging talk about the many benefits of plant-based eating and how to encourage consumers to adopt this healthful eating style.

 
Learn More
 
 

Reporting In: Less Sugar and Sodium in our Cereals

In 2015, as part of our Global Breakfast Food Beliefs, we pledged that by 2020:

90% of Kellogg’s® cereals would have 10 grams or less of sugar1

At least 85% of our cereals would have 150 mg or less of sodium1

We’d reduce sodium, on average, by more than 30% across all of our Kellogg’s® cereals

 

We’re pleased to report in our 2016/2017 Corporate Responsibility Report that we achieved the following results four years ahead of schedule:2

90% of our cereals have 10 grams or less of sugar1

88% of our cereals have 150 mg or less of sodium1

We reduced sodium by 44% since 2007

 

Read more about our support for consumers’ health and well-being and our other commitments in our 2016/2017 Corporate Responsibility Report.

 
2016/2017 Corporate Responsibility Report
 
 
 

New Client Handout: 
Reimagine Cereal

Our colorful new handout shows how cereal adds nutrition, flavor and texture to meals and snacks – in the bowl or out.

 
Download Handout
 
 
 

More Resources

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KelloggsNutrition.com

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@KelloggsRDs

 

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