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  1. Courses
  2. Fun Summer Feeding with Pot...
  3. Fun Summer Feeding with Pot...

    Fun Summer Feeding with Potatoes

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    ↑↑ You can find all of the recipes by following the "Resources" tab above! ↑↑

    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
    1. Discuss how to optimize off-site summer feeding with innovative potato items.
    2. List two potato nutrition myths and how to share accurate facts with customers.
    3. Explore the nutrition benefits and attributes of potatoes and how they benefit students.
    4. 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.

    • Chef RJ Harvey, RD, CEC

      Chef RJ Harvey is a Certified Executive Chef (CEC) as well as a registered dietitian (RD) who loves to integrate delicious, beautifully presented food that is healthful for the mind, body and soul. Chef RJ honed his craft in some of the best kitchens in the country including The French Laundry and Alinea. During his career, Chef RJ has lent his expertise to the revitalization of hospital cuisine at Morrison Healthcare and school foodservice at Chartwells K-12. Currently, Chef RJ serves as the Culinary Director for Potatoes USA, the marketing board for all potatoes grown in the United States of America, where he works to strengthen the demand for U.S. potatoes on a global level in all channels through culinary development, potato type education, and brand promotion.

    May 4, 2022
    Wed 3:00 PM EDT

    Duration 1H 15M

    This live web event has ended.

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