How Potatoes Power Up Your School Day: Exploring the Nutritional Benefits of America's Favorite Vegetable

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Description

May 10, 2023

This webinar will feature 3 cooking demos!

Chef RJ Harvey and Bonnie Johnson share their culinary and nutritional expertise with SNAs school foodservice professionals. These 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.

LEARNING OBJECTIVES

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!

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: 176408

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

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.
Bonnie Johnson, MS, RDN

Potatoes USA Director of Nutrition & Industry Relations
Bonnie Johnson is a registered dietitian with more than 20 years of experience in the food industry. She calls herself a “Nutrition Translator” working to translate and deliver credible, science-based information to healthcare professionals and consumers to build trust, respect and reliability. At Potatoes USA, Bonnie leads the nutrition strategy that underpins other programs, and ensures that the potato industry has the resources they need to market their businesses and products. Bonnie is a 6th generation Coloradan and lives in Morrison, CO with her husband, 5 kids and one spoiled COVID dog. When she’s not working, you can find her in the kitchen with her kids or on the golf course with her husband. Her favorite way to eat potatoes is as extra crispy French fries.

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Description

Contributors

RJ Harvey, RDN, CEC

Bonnie Johnson, MS, RDN