Maximize Your Menus and Minimize Labor Constraints with Potatoes

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Registration is open for the 2nd part of this webinar!

Description

March 30, 2022

Potatoes USA’s Culinary Director, RJ Harvey teams up with School Meals That Rock’s Dayle Hayes to showcase on-trend, student-friendly menu innovations, solutions to help ease labor strains and ways to maximize USDA Foods – all featuring potatoes!

This webinar will air a new cooking demonstration!

You will need a Training Zone account to access this course:
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LEARNING OBJECTIVES

Describe how potatoes can help reduce labor needs in the back of the house.
Discuss how to utilize potato products in unexpected ways across the menu.
List three new ways to customize potato menu items to fit their operational needs.
List two potato nutrition myths and how to share accurate facts.
Identify the nutrition benefits and attributes of potatoes and how they benefit students.

EARNING CEUs
SNA CEUs: 1.0
Key Area 1000: Nutrition
Key Topic 1100: Menu Planning

CPEUs for RDNs and NDTRs
Activity Number: 169486

Suggested Performance Indicators
13.2.2 Evaluates and incorporates individual and target group needs and requirements in the development of menu items.
13.2.5 Participates in ongoing evaluation of menu items, quality of products, costs, nutritional values and client needs.

Suggested Learning Need Codes

8110: School foodservice

CPEUs: 1.00
CPE Level: 1
SNA CDR Provider Number: AM007

Please note that you have the option to submit an evaluation of the quality of this webinar directly to the Commission of Dietetic Registration. Email contact: QualityCPE@eatright.org

Thank you to Potatoes USA for supporting this webinar!

Contributors

RJ Harvey, RDN, CEC

Potatoes USA Culinary Director
Before his time at Potatoes USA, Chef RJ lent his expertise to the revitalization of hospital cuisine and K-12 schools at Compass Group where he helped develop award-winning concepts. As a Chef and Registered Dietitian, RJ takes a ‘food is the best medicine’ approach to cooking and he looks at each ingredient not only for flavor, texture, and aroma but also for its nutritional value. A lover of all things potato, he uses his culinary knowledge to promote potatoes far and wide. As the culinary director, Chef RJ oversees all recipe development for Potatoes USA, in addition to the day-to-day operation of the spud lab, he works with all the marketing program managers as an expert on the culinary preparation of all potato formats and is charged with being an industry ambassador/culinary resource for the entire potato industry both domestically and internationally. His favorite potato dish is duck fat fries with garlic herb aioli.
Dayle Hayes, MS, RD

Dayle Hayes is an award-winning author and educator. As a parent and member of the School Nutrition Association (SNA), Dayle has dedicated decades to making school environments healthy for students and staff. She collected success stories for Making It Happen, a joint CDC-USDA project; co-authored the 2014 Position of the Academy of Nutrition and Dietetics: Nutrition Guidance for Healthy Children Ages 2 to 11 Years; and was lead author for the 2018 Joint Position (Academy, SNA and Society for Nutrition Education and Behavior) and Practice Papers: Comprehensive Nutrition Programs and Services in Schools. Hayes served on the ADA Board of Directors, chairing the Public Initiative Team and Technology Task Force. She is a past president of the Montana Dietetic Association and past-chair of the School Nutrition Services Dietetic Practice Group, as well as the creator and co-administrator of the TIPS for School Meals That Rock FB group with 21,800 members.

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Description

Contributors

RJ Harvey, RDN, CEC

Dayle Hayes, MS, RD