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!

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