Meeting Archive:
Universities Leading the Charge in Food Allergy Safety

Meeting Description:

For most young adults starting college is a new, exciting experience. For students with food allergies it can be nerve wracking entering a new environment, wondering if they will be kept safe from their allergens. Learn how your university food service team can help keep your food allergic and celiac college students safe and included. Several schools across the U.S. are leading the charge in food allergy safety and there is much to be gained from their example. Find out what needs to be included in your policies, procedures and training methods to help guide your University’s dining halls down the path of food allergic dining success.

This webinar is approved for 1 CEU/ Level 2 through the Academy of Nutrition & Dietetics.

Date: Tue, Jul 25, 2017
Time: 03:00 PM EDT
Duration: 1 hour
Host(s): Laurie Thomeczek
 Presenter Information
Beth WInthrop, MS, RD, CNSC
Speaker Photo

Beth Winthrop received her BS in nutrition from Cornell University and completed a combined Master's degree and dietetic internship at Tufts University and the Frances Stern Nutrition Center in Boston. 

After a long career as a clinical nutrition manager and internship director for Sodexo healthcare, Beth is very happy to be working in campus services.  Beth’s goal is to help college students establish lifelong healthy eating habits. Beth lends a nutrition point of view to all aspects of operations, with a particular focus on allergy safety. Beth works with campuses on the PHA Healthier Campus Initiative, coordinates the campus dietitians’ network, and works directly with students, athletes, parents, coaches, student health services, and managers to meet special nutritional needs.  Beth developed the "My Zone" personal pantry, and Sodexo's Simple Servings; the allergen-safe resident dining option which won Food Managements' 2013 Best Wellness Concept.