In this session, attendees will be inspired by creative ideas from a school chef to meet the needs of today’s savvy students. A nutrition scientist and research director will review important nutrition considerations for menu planning and product selection considering the current supply chain challenges. And a registered dietitian nutritionist will provide best practices for managing common allergens in school meals.

Learning Objectives

  1. Apply basic information about food allergen management in schools to help reduce the risk of food allergy reactions and where they can learn more about this subject.
  2. Use common ingredients in new ways increasing their culinary flexibility as one way to help offset supply chain issues.
  3. Utilize knowledge gained to consider the impact of nutrition, cost, and culinary versatility when making menu choices.

Earning CEUs

  • SNA CEUs: 1.00
  • Key Area 1: Nutrition
  • Key Topic 1100: Menu Planning
  • Subtopic 1160: Special Diets, Including Food Allergies

CPEUs for RDNs and NDTRs

  • Activity Number: 165601

Suggested Performance Indicators

  • 8.1.1 Interprets and applies evidence-based literature and standards for determining nutritional needs of target audiences.
  • 8.1.3 Evaluates the chemical nature and composition of food on food quality, acceptability, and compatibility to inform product development, menu planning and food preparation techniques.

Suggested Learning Need Codes

  • 8110: School foodservice

CPEUs: 1.00
CPE Level: 1
SNA CDR Provider Number: AM007

Please note that you have the option to submit an evaluation of the quality of this conference directly to the Commission of Dietetic Registration. Email

SNA CEUs and CPEUs are awarded after the successful completion of the post-webinar quiz.





Non-Member Cost