Malnutrition is a significant concern among older adults, impacting their health, quality of life, and recovery from illness. It also has a large impact on healthcare costs. This webinar will provide the knowledge and tools to effectively identify, prevent, and manage malnutrition. You will learn the common signs and symptoms of malnutrition, methods for assessing risk, strategies for improving nutritional intake through food, and gain chef inspirations for boosting nutrition in your foodservice menus.
Webinar Overview
Elaine Farley-Zoucha, RDN, LMNT Elaine was the founder and owner of EZ Nutrition Consulting, PC, which recently partnered with DiningRD. She has over 20 years of experience in Food Service Management, Culinary Arts, and Medical Nutrition Therapy. She began her career as a Dietetic Technician, Registered and Chef with an Associate Degree from Southeast Community College-Lincoln in Food Service Management, Culinary Arts, and Dietetic Technology. She completed her Bachelor of Science in Nutrition Science and Dietetics at the University of Nebraska - Lincoln and her internship at the University of Iowa Hospital & Clinics.
Chef Sonja Kehr, CEC, CDM, CFPPCorporate Chef Chef Sonja Kehr wears many hats in the General Mills Culinary Center, but one of her favorite roles is teaching and training others, giving them confidence in the kitchen. “I love seeing people have that ‘aha’ moment when they realize they can bake and be successful in the kitchen,” said Chef Sonja, who has worked at General Mills since 2006 and currently leads product knowledge workshops and training sessions for General Mills sales and marketing teams. Beyond her contributions as a valued trainer, Chef Sonja’s expertise spans troubleshooting recipes and product performance, trend forecasting, catering, recipe development, recipe standardization and menu engineering. She is also passionate about mapping flavor combinations with a focus on global flavors and concepts.
This webinar is pending approval for 1 continuing education credit by the following organizations: The Association of Nutrition & Foodservice Professionals (ANFP) and the American Culinary Federation (ACF). Approval by the Commission on Dietetic Registration for CEUs was not requested for this webinar.