Together we help provide
good nutrition to all
School Nutrition Industry Conference 2018
Do Plant-Based Diets Meet K-12 Needs?
Don’t miss Kellogg’s® Innovative Solutions Session at the 2018 School Nutrition Industry Conference in New Orleans.
- Sunday, January 21, 2018
- 11:00am - 12:00pm
- Room: Studio 7
Dave Grotto, Registered Dietitian and Senior Nutrition Business Partner for Kellogg, will share insights on the growth of plant-based proteins. But are they nutritious and safe for growing children? This session will explore the growing trend of plant based diets and examine nutritional adequacy in K-12 as well as visually enticing ways to prepare veggie cuisine.
- Identify consumer insights, trends and myths around plant-based protein.
- Discuss the benefits and challenges of plant-based eating including taste, nutrition, health and the environment.
- Explore operator-created plant-based solutions that keep kids coming back for more
FNCE Recap 2017
Getting REAL About Food
It was so exciting to host an open house event in conjunction with the 100th year anniversary of the Academy of Nutrition and Dietetics and the 2017 Food & Nutrition Conference & Expo in Chicago. Attendees had the opportunity to experience our portfolio of brands and meet Rebecca J. Scritchfield, RDN, author of the book Body Kindness, who shared her powerful message around self-care and the role RDs can play in educating women on nourishing beyond nutrients. Her presentation also focused on the importance of getting real about food by not demonizing it - while shifting the focus away from a weight loss mindset to one of achieving well-being.
We also debuted a new veggie brochure featuring the many benefits of going meatless with plant-based protein products from MorningStar Farms®. Included in the brochure is a great recipe for a yummy, Spicy Bloody Mary Black Bean Burger.
At Kellogg’s®, we are getting real about the foods too by focusing on ingredients that meet consumer demand, while understanding how nutrition and other drivers behind food choices can help better match foods to the appropriate eating occasion.
Fueling the Vegetarian Athlete
Kellogg addresses the unique needs of college athletes – on the field and in the classroom. Listen now to this exclusive interview with Dr. Enette Larson Meyer, nutrition professor and author of Vegetarian Sports Nutrition. Dr. Larson Meyer brings forth many solutions for meeting the nutrient needs of vegetarian and vegan athletes at your school.
Whole Grain-Rich and Grain Crediting Explained
Are you confused about Whole Grain-Rich and grain crediting? No worries. David Grotto, registered dietitian and Senior Nutrition Business Partner is here to explain what Whole Grain-Rich means and how to do the math to meet the standards for reimbursable meals.
Visit these USDA resources for additional information:
Did you miss the live version of the latest webinar?
The Happy Healthy Kitchen: Creating Delicious Meals to Support Dietary Advice
Great taste is a key ingredient for healthful eating. Sharpen the culinary tips and tricks in your nutrition education toolbox with Today's Dietitian FREE webinar recap. The Happy Healthy Kitchen: Creating Delicious Meals to Support Dietary Advice, with Carolyn O'Neil, MS, RDN. Earn 1 free CPE credit.*
*This webinar recap is brought to you by Today's Dietitian with the funding support of Kellogg Company. Please note: Kellogg did not alter or adjust the content within the webinar.
Power of Grains
Power of Grains
For more than 100 years, Kellogg's has led the way in helping people start the day off right with cereals made with the goodness of grains and only a handful of ingredients.
Follow the Frosted Mini Wheats® journey to learn more about the power of grains!
Cereal and Milk
Fuel Right With David Grotto
We’re pleased to welcome David Grotto to the Kellogg’s® Specialty Channels team. Dave is a registered dietitian, author of several books on food and nutrition, serves as a nutrition advisor for Fitness magazine and is on the advisory board of the Chicago Food and Nutrition Network.
As the Senior Nutrition Marketing Business Partner for Kellogg’s® Specialty Channels, Dave works closely with customers to help them understand the nutrition profile of our products and how together, we can help provide good nutrition to everyone.
Read his recent blog entitled:
Plant Based Proteins and the Student Athlete
The Story of Snacking
The Story of Snacking
Whether it’s running out the door in the morning, rushing to meetings or picking up the kids from school, consumers are busier than ever. So it’s only natural that what and how they eat has changed. Download the Story of Snacking to learn more about the consumer trends and facts on snacks and snacking.