May 10, 2023
This webinar will feature a cooking demo!
Chef RJ Harvey and Bonnie Johnson share their culinary and nutritional expertise with SNAs school foodservice professionals. These on-demand webinars will show how operators can count on America’s favorite vegetable to help solve their most common kitchen problems. Potatoes offer labor saving, affordable and easy-to-prepare solutions that meet consumers' demands and desires, as well as provide exceptional nutritional benefits. Closed Captioning will be available with the On-Demand version.
LEARNING OBJECTIVES
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: 176448
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
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
- Discover how you and your team can leverage Potatoes to save time in the kitchen and deliver meals that students will love.
- Learn about the nutrient rich vegetable that is the Potato and the potassium, vitamin C, fiber and more it will provide your students to keep them full and focused.
- Learn about the versatility of potatoes and how they can transform into dishes beyond fries and tots – like Roasted Potato Caesar Salad Wrap, Chicken Potato Salad Sammy, Mediterranean Potato & Chicken Power Bowl, and so much more!
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: 176448
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
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!