Presented by Becky Dorner, RD, LD
More than 60% of Americans are overweight and with all the health concerns that are related to obesity, people are wising up to wellness. Consumers are becoming more focused on good health, and nutrition is a major concern to many. As this trend becomes more predominant, health care providers need to know how to meet the growing needs of these highly educated consumers who are demanding more healthy options for dining. No matter what your setting, wellness oriented menus and recipes will be in demand. And just offering healthy food is not enough, it has to taste good too! We will discuss the current consumer trends, how they may apply to each setting (hospitals, long term care, schools, correctional facilities, etc.), how to use menu descriptors to help people make healthy choices, how to tie staff wellness programs into your total program, and provide information and resources to assist you in meeting the new demands of your customers.
Participants will:
1. Learn about consumer trends in wellness and how these trends will drive food service demands
2. Understand how to meet customer demands for healthy food offerings
3. Determine the importance of providing healthy options for staff as well as patients/customers
4. Utilize available resources to assist them to develop healthy menu and recipe options.
Course Hours: 2
Level II Learning Codes: 4000, 4030, 4040, 4060, 5370, 8090, 8100