This webinar provides a deeper dive into the USDA nutrition standards for added sugar and sodium in school meals. We'll address common questions and concerns, explore compliant product options, and demonstrate practical menu planning strategies that maintain student favorites while meeting the added sugar and sodium standards. Chef Heather Swan, General Mills K-12 Corporate Chef, will share her expertise, showcasing menu solutions and offering tips for developing participation driving menus while reducing added sugar and sodium.
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Lesley Shiery, MS, RD Associate Manager, Nutrition, Scientific and Regulatory Affairs General Mills Bell Institute of Health and Nutrition Lesley is a Registered Dietitian and Associate Nutrition Manager with the General Mills Bell Institute of Health & Nutrition. She graduated from Michigan State University with a Bachelor of Science in nutrition and dietetics and received a Master of Science degree in nutrition communication from the Friedman School of Nutrition Science and Policy at Tufts University. Lesley completed her dietetic internship at Yale New Haven Hospital. Lesley has experience in clinical nutrition, public relations and as a corporate dietitian for Target. In her role at General Mills, Lesley currently provides nutrition & regulatory support to the General Mills North America Foodservice team. Prior to supporting the foodservice team, she served as the health and wellness lead for the cereal and yogurt teams developing health and nutrition strategies to drive product nutrition renovation, innovation, and message opportunities. Lesley is also a member of the Academy of Nutrition and Dietetics and the School Nutrition Services Dietetic Practice Group.
Chef Heather Swan K-12 Corporate Chef Chef Heather Swan recently joined General Mills as a K-12 corporate chef. She most recently worked in a large local Minnesota school district creating recipes and training staff. Chef Heather brings the perspective of the K-12 operator to General Mills Foodservice. Chef Heather is a graduate of the Culinary Institute of America (CIA) in Hyde Park, New York. She worked with Hartmut Handke, C.M.C. competing in the worldwide cooking competition, The Bocuse D’Or in 2003. She has a wide variety of experiences that include working as an executive chef and general manager in resorts, fine dining restaurants, and a wood-fired Neapolitan pizzeria. Additionally, Chef Heather has experience in both senior care dining and K-12 school food service. Chef Heather enjoys bringing on trend flavors to K-12 school food and creating recipes that surprise students.
This webinar is pending approval for 1 continuing education credit by the following organization: The Association of Nutrition & Foodservice Professionals (ANFP). Approval by the Commission on Dietetic Registration for CEUs was not requested for this webinar.