Indians In Nutrition and Dietetics Member Interest Group (IND MIG) of the Academy of Nutrition and Dietetics is pleased to invite you to attend a complimentary webinar.  The need to appeal to a diverse population in large-scale food service has increased across the board. Building meals that can appeal to, and fit the dietary needs of, as many people as possible is one method that can be used to ease the burden of those involved in food service.  This webinar will present practical, nutritional, and menu adjustments within the Universal Meals guidelines that can be utilized to better serve your clientele in a wide variety of settings including universities, airlines, hospitals, and in the hospitality sector. Universal Meals resources such as a program brochure, marketing materials, recipes, consulting, and online materials will be available to attendee practitioners looking to cater to populations with various allergens, dietary preferences, and those following religious directives.

Click here to register.

About the Presenters:

Maggie Neola, RD
Maggie Neola, RD, is the community nutrition program manager for the Physician’s Committee for Responsible Medicine and a dietitian at the Barnard Medical Center in Washington, D.C. She advocates for eating power-house, nutrient-dense foods for optimal health and disease prevention. Ms. Neola is passionate about helping her patients at the outpatient primary care medical center make lasting lifestyle changes and enjoy healthful eating. Ms. Neola previously worked as a Healthy Eating Specialist at Whole Foods Market, where she enjoyed promoting healthful foods through cooking demonstrations and group classes. Ms. Neola earned a Bachelor of Science in Medical Dietetics at the Ohio State University. She recently passed the Professional Plant-Based Certification Course through Rouxbe Online Culinary School. In her spare time, Ms. Neola participates in triathlons and enjoys art, music, and traveling.

Allison Lenthall, MBA
Allison joined the Physician’s Committee for Responsible Medicine as the Senior Corporate Liaison in January of 2020, after working as the Director of Patient Satisfaction and Patient Advocate for a regional healthcare system in Virginia. She utilizes the skills acquired while earning her MBA at the College of William & Mary, specializing in healthcare, to forge relationships with corporations, hospitals, universities, and other institutions to promote the use of plant-based diets. Allison focuses her time supporting hospitals in aligning with the American Medical Association’s Healthy Food in Hospitals Resolution, corporate outreach for the Let’s Beat Breast Cancer Campaign and the promotion and adoption of Universal Meals. Prior to pivoting into healthcare, Allison worked in Communications and Corporate Social Responsibility for national and international clients, and has worked in Spain and Costa Rica, with teams in South Africa, UAE, Chile, Israel, and other countries. She has experienced the intricacies of eating in various situations first-hand!

1 CPEU

Learning Objectives:
1. Define the concept of Universal Meals and what foods it includes or does not include, and why.
2. Understand the nutrition benefits of Universal Meals in addition to the food safety and efficiency benefits in food service.
3. List what settings where Universal Meals would be beneficial.

Suggested Performance Indicators:
Sphere 1: Accepts responsibility and accountability for providing competent, ethical, customer-centered nutrition and dietetics services.
13.2.7 Modifies recipes and menus that accommodate diverse health, economic and cultural needs in order to achieve nutritional goals and requirements.
8.4.4 Considers customers choice, beliefs, food sensitivities, allergies, wants and needs.
11.2.2 Works collaboratively with the team to identify market trends and target customers wants and needs.
8.4.3 Uses a variety of cooking techniques, food preparation and production and delivery systems