Fun Summer Feeding with Potatoes

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Description

May 4, 2022

Potatoes USA’s Culinary Director, RJ Harvey, teams up with School Meals That Rock’s Dayle Hayes to showcase fresh and fun ways to enhance summer feeding programs – from off-site grab n’ go solutions to using potatoes as a center of plate option, learn how to serve up summer fun with potatoes. A cooking demo with new recipes will be shared in this session!

You can watch the first part of this series here!

LEARNING OBJECTIVES

Discuss how to optimize off-site summer feeding with innovative potato items.
List two potato nutrition myths and how to share accurate facts with customers.
Explore the nutrition benefits and attributes of potatoes and how they benefit students.
Describe how to rethink summer menus with fun, kid-friendly, creative potato menus.

EARNING CEUs
SNA CEUs: 1.0
Key Area 1000: Nutrition
Key Topic 1100: Menu Planning
Key Sub-Topic 1170: USDA Foods

CPEUs for RDNs and NDTRs
Activity Number: 170197

Suggested Performance Indicators
8.5.1 Plans and designs nutritionally sound meals, menus and meal plans that promote health and disease management, and meet client needs.
8.5.3 Uses a variety of cooking techniques, food preparation methods and production and delivery systems.
8.5.4 Takes into consideration client/patient choices, beliefs, food sensitivities, allergies, and accessibility and affordability of food.

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

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.
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.

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Description

Contributors

Dayle Hayes, MS, RD

RJ Harvey, RDN, CEC