Not all protein sources are created equal. What will the future of protein look like? Given cultural diversity, dietary trends—including veganism—and evolving technology such as cellular agriculture, school nutrition professionals have an opportunity to address future
proteins on their menu. Join Kellogg’s as they examine the challenges of feeding future leaders with optimal nutrient profiles that rival animal proteins while meeting regulations in school foodservice.

Successful completion of the webinar and quiz is awarded 1 SNA CEU.

LEARNING OBJECTIVES

1. Describe the consumers who are driving the plant-based protein category.
2. Examine the evolving terrain of protein and how various options can help nourish an increasingly populated world.
3. Debunk concerns about the nutritional adequacy of plant-based diets.
4. Incorporate on-trend proteins on menus to satisfy today’s vegans, vegetarians and

SPEAKERS
Kelly O’Connor Gryzb
Senior Channel Marketing Manager
Education, Health Care and Lodging

David Grotto, MS, RDN, LDN
Senior Wellbeing Business Partner
Specialty Channels

EARNING CEUs
CEUs: 1.00
Key Area 1000: Nutrition
Key Topic 1300: General Nutrition
Subtopic 1320: General Nutrition

CPEUs for RDNs and NDTRs

CPEUs can no longer be credited due to the age of the course. For more information, refer to Section 175 of the Continuing Professional Education Provider Accreditation Program Handbook.

SNA CEUs are awarded after the successful completion of the post-webinar quiz.

RESOURCES

• PowerPoint (PDF)