Alan Liddle - Moderator
Senior Data & Events Editor
NRN Restaurant & Food Group
David Grotto, MS, RDN, LDN
Senior Nutrition Manager
Specialty Channels Division of Kellogg’s
A “meal” simply isn’t what it used to be. “Three squares and a snack” has morphed into multiple eating occasions that can vary greatly in both the quantity and variety of food and beverages consumed. Today’s ‘grab n’ go’ consumer is looking for options that can satisfy what they crave while nourishing at the same time, all without causing a hot mess. But what is driving those food and beverage choices? Is it nutrition and wellbeing? Is it taste and experience? Is it boredom? Curious about the what, when, where, why and how of the foods that people eat? Join nutritionist and registered dietitian David Grotto, MS, RDN, LDN, FAND for an information-packed webinar that explores occasioned-based eating and the latest hot nutrition trends.
- Understand the general definition of eating “occasions” and the underlying defining factors, behavioral context, and physical circumstances that differentiate occasion types
- Identify nutrition insights and emerging trends that may be impacting snacking occasions.
- Apply current consumer perceptions of health and wellbeing to gaining better understanding of the present day “Better-for-You” snacking category
CEU: 1 credit hour will be applied for the RD/RDN and SNS credentials