In this session, attendees will be inspired by creative ideas from a school chef to meet the needs of today's savvy students. A nutrition scientist and research director will review important nutrition considerations for menu planning and product selection considering the current supply chain challenges. And a registered dietitian nutritionist will provide best practices for managing common allergens in school meals.


Learning Objectives

1. Apply basic information about food allergen management in schools to help reduce the risk of food allergy reactions and where they can learn more about this subject.
2. Use common ingredients in new ways increasing their culinary flexibility as one way to help offset supply chain issues.
3. Utilize knowledge gained to consider the impact of nutrition, cost, and culinary versatility when making menu choices.

EARNING CEUs
SNA CEUs: 1.00
Key Area 1: Nutrition
Key Topic 1100: Menu Planning
Subtopic 1160: Special Diets, Including Food Allergies