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Nutrition

Domain Description

The nutrition domain addresses the theory and application of basic nutrition principles as related to essential nutrients, lifestyle, genetics, and environmental factors; health issues and trends as related to food product development; and the application of functional ingredients for nutrition composition and protection. 

Competencies

  • Knowledge of Allergens and Food Intolerances
  • Knowledge of Carbohydrates (including vegetables, fruits, cereals, grains)
  • Knowledge of carbohydrates, lipids, proteins and water functionality
  • Knowledge of Current Nutrition Trends
  • Knowledge of Fats and Oils (e.g., processing, quality, functionality, nutrition)
  • Knowledge of Food Safety Practices and HACCP
  • Knowledge of Food Sanitation (including prevention of foodborne illnesses, etc.)
  • Knowledge of Functional Ingredients (e.g., acidulants, flow agents, preservatives, enzymes)
  • Knowledge of General Nutrition (e.g., essential nutrients, USDA guidelines, micro and macro nutrients)
  • Knowledge of Government Food Regulations (e.g., FDA, USDA, NLEA, CFR, appropriate local/international regulations)
  • Knowledge of Menu Engineering
  • Knowledge of Multicultural Product Requirements (e.g., Kosher, Halal)
  • Knowledge of New Technologies
  • Knowledge of Proteins (e.g., meat, poultry, eggs, seafood, plant proteins)
  • Knowledge of Purchasing (e.g., finance management, vendor management)
  • Knowledge of the Application of Nutrition Knowledge (e.g., labels, recipes, healthy eating recommendations)
  • Knowledge of Weigh and Measurement Conversions

Current Items

The Science of Almond Pairing

By: Erin Hlavacek | Feb 11
The Almond Board of California (ABC) is an industry association that promotes U.S. grown almonds on behalf of ~7,600 almond growers and 100+ almond handlers.  ABC is dedicated to expanding global consumption of California almonds through thought leadership and adoption of industry best practices.

Beverage Landscape Review for an On-Trend Beverage Menu

By: Sarah Kelley | Apr 16
Speaker: Andy Dratt (Imbibe)

Attendees will come away with an understanding of the most prevalent beverage trends, functional and versatile ingredients and novel technologies to incorporate into their menu to help capture a wider segment of consumers and ultimately increase sales.

Cheese Chemistry: Interesting things to know when incorporating cheese in foods

By: Sarah Kelley | Apr 16
Speaker: Dr. Tonya C. Schoenfuss (University of Minnesota)

This session will highlight how changes starting with milk source and continuing through the time you receive it to use, affect your experience when using cheese in food products.

Healthy Plus Sustainable is the Next Generation of Clean

By: Sarah Kelley | Apr 16
Speaker(s): Linda Gilbert (EcoFocus Worldwide) and Lucina Lampila (Evergreen Packaging)

This presentation will share trends in consumer attitudes and actions toward healthy and sustainable food and beverage choices, and offer thought leadership for innovation.

Fermentation: The Past, Present and Future

By: Sarah Kelley | Apr 16
Speaker: Robert Danhi (Flavor360)

Take a journey though time as this session leads you through a science based culinary perspective of fermented foods that are the foundational flavor globally.

2019 Menu Trends – The Cutting Edge

By: Sarah Kelley | Apr 16
Speaker: Mike Kostyo (Datassential)

We'll cover the evolution of health and wellness as it moves into the Healthy 4.0 stage, the flavors and ingredients that Datassential predicts are growing in popularity, and how you can start using those flavors.

Applications for the New FDA Sugar Labeling Law

By: Sarah Kelley | Apr 16
Speaker: Jim Painter (University of Texas Houston)

This presentation will share techniques to use fruit ingredients, and non-nutritive sweeteners or low-calorie sweeteners in place of added sugar.

RCA Webinar: Hop to it: The Why and How of A Sustainable Alternate Protein

By: Tori Clucas | Feb 8
During this webinar, we'll discuss why edible insects are a sustainable, alternate protein, speak to the how they may be utilized, and cover some details about specific insects as food in terms of nutrition and comparison to other proteins.

Speaker(s): Cheryl Preyer, Robert Nathan Allen, Wendy Lu M

RCA 2018 Webinar - Discover the Truth Behind Agriculture

By: Katie King | Feb 1
Watch (or re-watch!) this engaging webinar where you will learn the similarities between organic, conventional and biotech food production and dispel myths between the various agriculture methods from Annette Maggi, MS, RDN, LD, FAND, the president of Annette Maggi & Associates, Inc.

2018 RCA Webinar - Trend Spotlight: Coffee and Tea

By: Katie King | Feb 1
This session will focus on establishments and menus that are incorporating some of the hottest attributes (sparkling, nitro, cold brew) into their offerings. In addition to discussing the aforementioned attributes.

PeasOnMoss Live Podcast

By: Megan French | Apr 5
Breakout session presented by Kimberly Schaub, Senior Product Development Scientist, Podcast Host, Certified Culinary Scientist, Peas On Moss

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

The Current Food Labeling Landscape

By: Megan French | Apr 5
Breakout session presented by Lauren Swann, Nutritionist, Concept Nutrition, Inc.
Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

Creating a Buzz... With Insects

By: Megan French | Apr 5
Breakout session panel on insects in food and feed (emphasis on food).

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

Future of Food Labeling

By: Megan French | Mar 25
Speaker: Lauren Swann (Concept Nutrition) 

Price:

Members $0
Non-Members $50

Going Natural

By: Megan French | Mar 25
Speaker: Kara Nielsen (Sterling-Rice Group),  Kevin Appel (Sterling-Rice Group)

Price:

Members $0
Non-Members $50

Don’t Eat the Products

By: Megan French | Mar 25
Speaker: Jennifer Vahalik ( U&I Collaboration LLC)

Price:

Members $0
Non-Members $50

Food for Thought: Tastes, Aromas, and Memories of Food

By: Megan French | Mar 25
Speaker: Chef Bryan Voltaggio (Top Chef finalist/Owner of 6 Restaurants)

From the alluring smells and colors of a prepared dish to the deep emotions surrounding the act of sharing a meal, food unites us. 

Price:

Members $0
Non-Members $50

Food as Medicine: Re-Tooling Your Menu and Your Health

By: Megan French | Mar 25
Speaker: Chef Leah Sarris (Tulane Unversity - School of Medicine), Walter Zuromski (Chef Services Group Inc.)

Do you want to prepare more healthful products for your customers but have a hard time doing so in a way that promotes sales and customer satisfaction?

Price:

Members $0
Non-Members $50

Pulses Innovative Ways Egg Replacers

By: Megan French | Mar 22
Speaker: John Placko ( Modern Culinary Academy)

While there is no denying that both the chicken and the egg came first, pulses and pulses ingredients (dry peas, beans, chickpeas, and lentils) help meet consumer demand for egg-free versions of favorite foods.

Price:

Members $0
Non-Members $50

Novel Approaches to Clean Label Solutions

By: Megan French | Mar 22
Speaker: Edgar P. Anders (Florida Food Products. Inc.), Jason Wrights (Florida Food Products Inc.)

Learn and experience the latest in cutting edge technologies that are being applied in the meat, culinary and bakery industries. 

Price:

Members $0
Non-Members $50

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