tastings - food & culinary professionals and... · 2012-11-13 · you take ownership for the...
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TastingsEat , Drink, Savor, and Learn . . .
Fall 2012
Leadership: A Recipe for Success
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FCP’s Vision:
Optimizing the nation’s health through food and nutrition.
© 2012, FCP DPG, Academy of Nutrition and Dietetics. Viewpoints and statements in this newsletter do not necessarily reflect the policies and/or official positions of FCP and the Academy.
In honor of the Food and Culinary Professionals (FCP) Dietetic Practice Group’s (DPG) fifteenth anniversary, it is fitting that we look at leadership for this issue’s CPE article, for it was certainly bold leadership that resulted in the formation of FCP.
IntroductionIn his article, “Three Keys to Exceptional Leadership,” William Frank Diedrich, best-selling author, speaker and leadership coach, states that in every part of life, we are leaders. We make decisions. We affect others. We want to accomplish goals. There are people in every part of our respective lives who look to us for help, for guidance, or for direction. Leadership is about influence. It is about creating an environment where people want to do the right thing.1
Diedrich believes that there are three principles, or keys, essential to excellent leadership: 1) 100 % responsibility, 2) responsiveness to others, 3) and clarity. He states that if you are 100 % responsible you move beyond blaming and do your best to solve a problem or accomplish a goal. You take ownership for the role you play and for each situation you encounter. If you are responsive to others, you treat all people with care and respect. If you have clarity, you know who you are and what your priorities are. You make your thoughts, words, and actions consistent with your priorities.
In his description of the principles of leadership, Mark Sanborn, CSP, CPAE, nationally recognized speaker, author and leadership trainer, describes the power of self-mastery, using Robert Frost’s poem, “The Road Not Taken,” as an example. People who lead are willing to do the hard work of discovering their unique gifts and contributions, then doing even harder work of designing their lives around them.2
By Barbara J. Pyper, MS, RD, SNS, FCSI
a dietetic practice group of the
In This Issue:
Chair Message 2
FCP Officer Directory 2
Editor’s Letter 3
Mentor Moments 7
Subgroup Update 7-9
Members On The Move 10-11
Member Spotlight: 11Mary Molt, PhD, RD, LD
Recipe: Stir-fried vegetables 12
Please visit the FCP Web site at foodculinaryprofs.org for complete contact information.
EXECUTIVE COMMITTEE
Chair: Allison Beadle, MS, RD, LD [email protected]
Past Chair: Bonnie Johnson, MS, RD [email protected]
Chair Elect: Janice Bissex, MS, RD [email protected]
Treasurer: Kyle Shadix, MS, RD, CRC [email protected]
Secretary: Laura Thomas, MED, RD, LD [email protected]
Communications Chair: Robin Plotkin, RD, [email protected]
Educational Programs Chair: Sylvia Geiger, MS, RD, CD [email protected]
Industry Partnership Chair: Meghan Flynn, MS, RD [email protected]
Membership Chair: Debra Kaminski, MS, RD [email protected]
Nominating Committee Chair: Judy Barbe, MS, [email protected]
Mentor Chair: Meghan Windham, MPH, RD, LD [email protected]
HOD Delegate:
Tami Cline, PhD, RD, SNS [email protected]
Tastings Editor: Lindsey Toth, MS, [email protected]
SUBGROUP CHAIRS
Supermarket Subgroup Chair: Annette Maggi, MS, RD, LD, FADA [email protected]
Food Safety Subgroup Chair: Jamie Stamey, MS, RD, LDN, [email protected]
Restaurant & Retail Subgroup Chair: Katie Hamm, [email protected]
THE ACADEMY OF NUTRITION AND DIETETICS STAFF
Manager, DPG Relations Susan DuPraw, MPH, RD [email protected]
FOOD & CULINARY STAFF
FCP Office: Barb & Mary Pyper [email protected]
Chair MessageBy Allison Beadle, MS, RD, LD
Fifteen years ago, I made a decision that would forever change the course of my life and my career—I changed my major from biomedical science to human nutrition. I wanted something that would blend my interests: science, food, people, culture, psychology, agriculture, and communications…and most importantly, enjoying delicious food. But, I wasn’t so sure that I wanted to be a dietitian.
While I took my first nutrition courses, a visionary dietitian, Mary Abbott Hess, launched a Dietetic Practice Group that would one day give me great certainty that becoming a dietitian was indeed the right decision. I’ll just come right out and say it: I’m not so sure I’d still be a dietitian if I hadn’t found FCP.
I recently took a look back at a few archived issues of Tastings and felt it a propos to read through the very first issue as I prepared to write my chair letter for this fifteenth anniversary issue. Low and behold, I found a letter written from Julia Child to Mary. Seriously, what could be more appropriate? Here’s an excerpt:
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FCP Officer Directory 2012-2013
Julia’s words sum up FCP’s reason for being, and the spirit most of us probably felt when we decided to become members. And it’s quite fitting that we honor what would have been the 100th birthday of an American culinary legend during the same year that we also celebrate fifteen years of dedication to food and culinary education for dietitians.
To so many of us, FCP is our home within the Academy. It’s where we have found our closest colleagues and mentors, where we’ve expanded our culinary skills and stretched our taste buds, where we’ve connected with the history of food and pondered the future of food.
Let’s raise a glass to this inspiring practice group, to Mary for having the forethought to bring FCP into being, and to our original 167 founding members (we still have 75) who were committed to getting FCP off the ground.
To FCP!
Allison
Allison Beadle, MS, RD, LD2012-2013 FCP [email protected]
“ Dear Mary:
You and I have so often discussed the importance of combining good food with good nutrition, and that means fresh food cooked by someone who knows how good, fresh food is supposed to taste. No matter how “nutritionally correct” a meal is, no one will want to eat it if it does not taste good!
I think it is essential that every dietitian and nutritionist also be a reasonably good cook, and that the culinary arts be a fundamental part of their curriculum. ”
frequently mentioned characteristics of truly great leaders. Leaders love what they do.1 Sanborn suggests that it is impor-tant to take the time to reflect, and remember to dream, and that it is critical for leaders to enjoy the journey and take a moment to be grateful.
Intellectual. Leaders are well-read, insightful, and willing to learn. It is important for leaders to have the ability to grasp new concepts and facts and to analyze their impact on the group. Leaders are encouraged to make time to think. Sanborn recommends stimulating your brain, introducing yourself to new concepts and ideas, and scheduling a regular time for thinking.
Fair-minded. Leaders are open to the views of others. Most followers want to feel that their input is at least considered by the leader, if not completely accepted.
Broad-minded. Leaders seek diversity of input, being careful not to surround themselves solely with those who agree with them on everything or have the same perspectives.
How Does a Leader Act?Mark Sanborn believes that leaders can positively shape their lives and careers by leading through their relationships with people. Leaders collaborate, rather than control, and persuade, rather than ordering others to contribute. Leaders attract followers out of respect and commitment, versus fear and compliance. Genuine leaders make things better not just for themselves, but for others, whether or not their contribu-tion results in financial reward or popular recognition.8
In The Leadership Challenge, James Kouzes and Barry Posner have defined the five practices and ten commitments that successful leaders demonstrate when they are at their best:
Experts agree that successful leaders demonstrate similar characteristics, including the following (in no particular order):
Honest. Leaders display sincerity and integrity. People expect leaders to be open, honest, and willing to share their opin-ion. Leaders reinforce core values.1 Strong leaders develop a climate of trust, which encourages people to provide their wholehearted commitment.
Competent. Leaders have a fact-based method of decision-making. Leaders are knowledgeable about the subject matter being considered, and can communicate what the group or organization is trying to accomplish. Sanborn adds that the power of focus helps leaders establish an agenda and priori-tize. Leaders eliminate activities that do not add value and identify MVP (most valuable and profitable) activities.8
Inspirational. The ability to inspire others is one of the most
By Lindsey Toth, MS, RD
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Editor’s LetterFifteen years is a long time to look back on, and as I think about the impact FCP has had on my career in just the two short years I’ve been a member (let alone the impact it has had on its many members over the past 15!), I can’t help but
think about where I was 15 years ago. Back then, I knew nothing about nutrition, or how important it was to health, but I knew my mom had taught me one very important thing about food that I’ll cherish to this day: how to passionately cook it and how to eat it (just as passionately!). At the time, it was all I knew, but as I reflect on those times in the kitchen, I now know it was something special, something that not every little girl today gets the chance to do, something that even most people in my generation don’t get to experience.
Good food has always been a part of me, and when the time came, nutrition just naturally followed. And you know what? When the two met up, FCP was there waiting for me to merge the two. During my two years as a FCP member, I feel blessed to have found many kindred spirits who share my zeal for food, love for cooking, and passion for nutrition. Who could ask for a more interesting group of people?!
I look forward to growing, working, eating, and reading with all of you over the next year as your Tastings Editor, and more importantly, I look forward to being here for FCP’s next 15 years!
Manger!
Lindsey
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Leadership: A Recipe for Success
What are the Top Fifteen Characteristics of Leadership?
The 5 Practices and 10 Commitments That Successful
Leaders Demonstrate When They’re at Their Best13
Practice
Search for Opportunities Take Risks
Envision the FutureEnlist Others
Foster Collaboration Strengthen Others
Set the ExamplePlan Small Wins
Recognize Contributions Celebrate Accomplishments
Challenge the Process
Enable Others to Act
Model the Way
Encourage the Heart
Inspire a Shared Vision
Commitments
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Creative. Leaders know that doing the same things, the same way, time after time, may cause organizations and groups to stagnate. Effective leaders identify new ways of approach-ing situations and challenges and know that finding creative ways to accomplish goals and tasks can result in a more co-hesive group effort. Our challenge as leaders is to discover, honor, and develop our natural creative energies.
Fostering and Enabling Talent. Leaders know their teams’ individual strengths and are able to highlight and direct those talents.
Visionary. Leaders have a clear picture of a meaningful future that they are committed to and passionate about creating a vision.
Concerned. Great leaders have a deeply rooted concern for those whom they lead. Effective leaders care about the success of others. They value the well-being of those in their charge and do not use them as a means to an end – leaders strive for authenticity. Great leaders genuinely want others to develop to their full potential.
Results-Oriented. Leadership is about taking people somewhere and accomplishing something. The best leaders understand that in most situations the best way to get results is through people. People respond positively to an emphasis on results when it is tied to a concern for the individual. If people feel they are merely a means to a leader’s ends, mini-mal effort, resentment, resistance, and ultimately sabotage may result.
Effective Communicator. Leaders are able to deliver clear, concise messages and engage in active listening. Often, leaders are referred to as “connectors” because of their excellent communications skills. Susan RoAne, author and speaker known as “The Mingling Maven,” describes the “Ten Commandments to Connecting” in her book, How to Work a Room16:
1) Thou shalt prepare.
2) Thou shalt attend.
3) Thou shalt try strategies.
4) Thou shalt say something….anything.
5) Thou shalt mind thy manners.
6) Thou shalt avoid the common crutches.
7) Thou shalt remember the three E’s – make an effort, bring energy, exude enthusiasm.
8) Thou shalt dress appropriately.
9) Thou shalt remember the three C’s – courtesy, charm, and chutzpah.
10) Thou shalt bring thy sense of humor (not jokes).
Courageous. Leaders are willing to take action despite poten-tial setbacks, and they intrinsically know that the path of least resistance is not the path to the best solution. People value
leaders who are not afraid of challenges, such as confronting poor performance, announcing unpopular decisions, implement-ing change, staying optimistic in the face of problems, and advo-cating on behalf of your followers. David Cottrell, an internation-ally known speaker, author and business executive, and Eric Harvey, believe that having the courage to make tough decisions is one of the most important characteristics of a leader. This includes the courage to accept responsibility, create positive change and communicate to build understanding, support, and acceptance. They believe that creating cultures of ethics and integrity, being optimistic, and becoming effective coaches are also critical characteristics of courageous leaders.3
Self Leadership. Strong leaders demonstrate a proactive, rather than reactive stance towards their own development and maturity. This involves assuming, at a very deep level, full responsibility for their life and future. A great leader accepts the responsibility to grow and resolutely pursues their personal development.
Developing Leadership Characteristics: A Checklist for SuccessIn the Academy of Nutrition and Dietetics Professional Leader-ship training, a checklist for success is outlined. As a leader develops and strengthens skills and characteristics, the follow-ing list is critical to success.11
Delegation
• Train everyone to do their jobs correctly.
• Be specific when delegating
• Assign challenging work so people will feel a sense of accomplishment upon completion, and clearly identify what role the person’s work will have in the success of the team.
• Set specific time frames for performance and evaluation.
• Don’t wait until a task is completed to use recognition as a motivator.
• Reward progress toward accomplishment as well as the accomplishment itself.
Listening
• Make eye contact and pay full attention to whoever is speaking.
• Focus on what the other person is saying, trying to make mental notes of the key points they are making.
• Be patient before responding. Be sure the other person has finished their thoughts or points of view.
• When responding to someone, use some of their own words in your response. This shows you were listening to them and creates trust.
• Ask questions that show you were paying attention while the other person was speaking.
Leadership: A Recipe for Success
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Verbal Communication
• Know your audience. Regardless if it is one person or an entire group, be aware of what the audience is looking for and give that information or inspiration in a way that is understandable and meaningful to the receiver.
• Body language is critical. People pick up on gestures that show confidence or nervousness.
• Voice tone and quality also give signals to listeners about sincerity, understanding of the topic, self-assurance, and focus.
• Appearance is another factor in how people assess a leader’s ability to communicate. What a leader wears and how a leader holds their body shows respect for the audience.
• Using visual aids and other tools/props adds to people’s ability to comprehend what is being said.
• Present or speak with energy. It shows passion for, and belief in, what is being said.
• Be sure there is a purpose to your communication and it is made clear.
• Be careful about timing and pacing. Don’t speak too fast for the audience/listener to understand what is being said and don’t speak too slowly to keep the attention of others.
Sanborn adds that persuasive verbal communication will include a focus on the other person, simple messages and engagement.
Negotiating Skills
• Try to make everything negotiable. People want to feel that they have an opportunity to persuade others and that their point of view has merit.
• Have a goal in mind. Leaders are clear about what the ultimate goal is, which usually leaves room to compro-mise on how the goal is attained.
• Be sure there are no “losers.” This is the most basic concept of successful negotiating – everyone involved should feel as though they have “won” something during the negotiation.
• Do everything possible to maintain the relationships between and among those doing the negotiating. Leaders remember that they may have to work with
these people again.
Time Management
• Leaders are aware of the time constraints of others.
• Leaders are well-prepared and concise when working with other people.
• Leaders keep everyone focused on the task at hand.
Information Management
• Leaders are able to access pertinent information in a timely manner.
• Leaders focus on “need to know” versus ”nice to know.”
Human Resource Management
• Leaders identify people’s talents and assign tasks to match abilities and interests.
• Leaders express their appreciation.
• Leaders ask others what motivates them.
• Leaders collaborate.
• Leaders practice diplomatic confrontation.
How do I Become an Effective Leader?In his book, Leading at the Edge, Dennis N.T. Perkins describes a personal development plan for leadership.2 You can use the following checklist to assess and develop your personal plan for leadership development.
Assessment: Know who you are now.
• What are your strengths and weaknesses as a leader?
• What activities do you find energizing?
• What are your core values about leadership?
Vision: Know who you want to be.
• What characteristics describe the type of leader you want to be?
• What is your personal roadmap to develop and/or strengthen your leadership skills, abilities and characteristics?
Overcome Barriers: Know what obstacles stand in your way and how to overcome them.
• What barriers stand between you and your vision?
• How can these barriers be overcome?
Action: Know the specific steps needed to move toward your vision.
• What is the most important action that you can take right now?
• What strengths and skills do you want in a mentor?
• Identify three opportunities to expand your network of supportive colleagues.
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Leadership: A Recipe for Success Continued from page 4
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Sustaining: Know how you will deal with setbacks and maintain momentum.
• How will you strengthen your problem-solving skills?
• What is your plan to “re-charge” your inner batteries?
Self-awareness serves as an inner barometer, gauging whether what we are doing is, indeed, worthwhile. Leaders are aware of their core psychological needs, values, talents, character strengths, and weaknesses, as well as their pre-ferred styles of interacting. Learning and decision-making is critical for personal and interpersonal effectiveness. Leaders must set the example by behaving in ways that are consistent with shared values.
ConclusionLeadership development is a topic with a vast number of resources. Whether you are a seasoned leader wanting to hone your skills, or a new leader looking to add skills to your arsenal, there are many learning opportunities.
In thinking about “lessons learned” in leadership excellence, FCP Past Chairs shared with us their insights on leadership. When asked about important leadership qualities, the list of key skills included (in descending order):
1) Ability to set direction and create a vision2) Forward-thinking3) Ability to communicate the vision4) Being organized – on paper, electronically and in action5) Ability to deal with conflict6) Ability to stay focused7) Great listening skills8) Ability to communicate clear, concise messages
Roberta L. Duyff (2002-2003) added, “There is a difference between leadership attitudes and leadership skills. The list above has some of both, and both are important. In my view, leadership attitudes include vision and focus, commitment, responsibility, dependability, enthusiasm, empathy, fairness, courage, creativity, tenacity, patience, discipline, and flexibility. You might add tolerant, ethical, and open-minded to this list.”
When asked about “go to” leadership resources, the majority of the Past Chairs cited the use of mentors – both within and outside dietetics. This is supported by numerous leadership experts.
And when asked for suggestions regarding how to develop and/or strength leadership skills, suggestions included:
• Network, network, network. Having “foodie” friends along the way makes life far more enjoyable! (Chavanne Hanson, MS, RD – 2006-2007)
• Work with a mentor to steer you in the right direction. (Ellen Hird, MS, RD – 2003-2004)
• Raise your hand when others extend an opportunity for leadership at any level. Listen and learn from both formal and informal leaders. Recognize that everyone has the
potential to be a leader, either formally and informally. (Roberta L. Duyff, MS, RD, FADA – 2002-2003)
• Find a mentor who can guide, offer support and give you a dif-ferent way of seeing things. (Chavanne Hanson, MS, RD – 2006-2007)
• Get involved. Work hard at any job you are given, be supportive of leadership, and listen! (Edee Hogan, RD, LD – 2004-2005)
• Find ways to learn from leaders you admire, and then emulate them. Think about the leaders who you don’t admire and why you don’t admire them...and find ways to avoid leading like they do! (Amy Myrdal Miller, MS, RD – 2010-2011)
• Seek out leaders within a group you volunteer for and on that you believe in passionately. Look to those leaders to mentor you, and don’t ever be afraid to ask questions (Deanna Segrave-Daly, RD, LDN – 2007-2008)
• Listen, ask questions, and make mistakes when the conse-quences are small. (Bonnie Johnson, MS, RD – 2011-2012)
Our founding chair, Mary Abbott Hess, MS, RD, FADA added, “Watch and listen to those in leadership roles - figure out what makes them successful. Practice taking some risks to stretch yourself. Be an active participant in any organization you join or support, and volunteer, which can provide experience in leadership to build upon. Focus on the goal and vision and work with others to accomplish them without micromanaging the activities that get to the goal. Become an advocate for a cause or project.”
Leadership has been essential to FCP’s success, and we look forward to celebrating our next milestone with future leaders!
Leadership: A Recipe for Success Continued from page 5
Author Note:
Barb Pyper is the owner of An Apple a Day, LLC, a consulting and executive management company. She serves as the Executive Director for three dietetic practice groups, two states, and has a consulting practice focusing on marketing, recipe and menu development, and food safety in school foodservice. Barb has been a healthcare and college foodservice director, as well as an administrator for labor relations and organizational development.
This activity has been approved for 1 hour of continuing professional education credit for registered dietitians and dietetic technicians, registered, by the FCP/Academy, an Accredited Provider with the Commission on Dietetic Registration. Quizzes must be completed within 1 year of their appearance in this publication in order to be eligible for credit. After reading the continuing professional education article(s), please answer the quiz questions by linking here [http://www.surveymonkey.com/s/FCPFall2012newsCPEU <http://www.surveymonkey.com/s/FCPFall2012newsCPEU> ] . A minimum of 80% of quiz questions must be answered correctly to receive credit for this activity. Quiz results are reviewed monthly. If you successfully meet the 80% pass rate, your CPE certificate will be sent to you via email.
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References:
1. Anderson, Mac. The Essence of Leader-ship.©2005 by Mac Anderson.
2. Beck, Michael. Exceptional Leadership In-spires the Best Effort in Others. http://EzineArt-icles.com/?expert=Michael_Beck. Retrieved 8/24/2012.
3. Cottrell, David; Harvey, Eric. Leadership Cour-age – Leadership Strategies for Individual and Organizational Success. ©2004 Performance Systems Corporation and CornerStone Leader-ship Institute.
4. Diedrich, William Frank. Three Keys to Excep-tional Leadership. http://leadershiparticles.net/article.php?id=11821&act=print. Retrieved 12/20/2011.
5. John Jacob Gardiner, “Transactional, Trans-formational, and Transcendent Leadership: Metaphors Mapping The Evolution Of The Theory And Practice Of Governance,” Kravis Leadership Institute Leadership Review, Vol. 6, 2006. pp. 62-76.
6. Levin, Mark. The Gift of Leadership. How to Relight the Volunteer Spirit in the 21st Cen-tury.©2002 B.A.I., Inc.
7. Newman, Janet (2005). Enter the transforma-tional leader: network governance and the micro-politics of modernization. Sociology, 39(4), pp. 717–734.
8. Sanborn, Mark. You Don’t Need a Title to be a Leader. ©2006. Doubleday.
9. Ventura, Steve. Lead Right – Every Leader’s Straight-Talk Guide to Job Success. ©2008 by Steve Ventura.
10. Wall, Bob; Solum, Robert S.; Sobel, Mark R. The Visionary Leader. ©1992.
11. Academy of Nutrition and Dietetics. Leader-ship Training Modules www.eatright.org
12. Perkins, Dennis N.T., Holtman, Margaret P., Kessler, Paul R., McCarthy, Catherine. Leader-ship at the Edge: Leadership Lessons from the Extraordinary Saga of Shackleton’s Antarctic Expedition. New York. AMACOM. 2000.
13. Kouzes, James M., Posner, Barry Z. The Leadership Challenge. San Francisco: Jossey-Bass. 1991.
14. Blanchard, Kenneth, Zigarmi, Patricia, Zigarmi, Drea. Leadership and the One Minute Manager. New York. William Morrow and Company, Inc. 1985.
15. Onken, William. Managing Management Time. New Jersey. Prentice-Hall, Inc. 1984.
16. RoAne, Susan. How to Work a Room. The Ultimate Guide to Savvy Socializing in Person and Online. Harper Collins. 2000.
17. Wall, Bob, Solum, Robert S., Sobol, Mark R. The Visionary Leader. California. Prima Publishing. 1992.
15 Reasons to Seek a FCP Mentor By Meghan Windham, MPH, RD, LD, Mentor Chair
Have you ever found yourself in a bind and needing professional advice, but have no one to turn to? Wish you had someone you could call upon when in a pinch? Look no further… FCP’s Mentor Program is geared to connect FCP members with peer mentors for career enhancement in the food and culinary fields. With a self-match program, this allows members to access valuable business connections, career advice, and encouragement.
Athletes have mentors, actors have mentors, and business leaders have mentors, so why not you? Here are 15 ways the FCP Mentor Program can benefit YOU!
1. Identify professional development needs
2. Save time by focusing on your goals
3. Develop a meaningful professional relationship
4. Expand your contacts and network
5. Inspire others
6. Become a champion and an ally
7. Hold yourself accountable
8. Think outside the box
9. Discover the real problem and receive assistance solving it
10. Distinguish yourself in the marketplace
11. Gain an experienced dietetic professional’s perspective
12. Open closed doors
13. Provide specific one-on-one feed back
14. Increase motivation
15. Save money
To learn more information about this program, please visit www.foodculinaryprofs.org/page/mentoring_program
Mentor Moments
Editorial Review Board
• Mary Abbot Hess, LHD, MS, RD, LDN, FADA, Culinary Nutrition Associates and Hess & Hunt, Inc. Nutrition Communications
• Tami J. Cline, PhD, RD, Cline Consulting
• Allison Beadle, MS, RD, Salt & Co.
15 Regulatory Trends Affecting Food Purchase DecisionsBy Annette Maggi, MS, RD, LD, FADA Supermarket Subgroup Chair
Food regulations drive the messages consumers consider every time they’re in the grocery store. As such, it’s important to understand the terms and trends in food regulations any time you write or talk about food in the retail environment:
1. Added sugar. The Food and Drug Administration (FDA) recently sought public comment on studying if labeling added sugar would increase consumer understanding of foods’ sugar and calorie content.
2. Natural. This term is not regulated, but a policy docu-ment is available. Differences exist in how the policy is interpreted, and from product to product, natural does not mean the same thing.
3. Low fat. The science says it’s not total fat, but the type of fat that matters. Debate swirls around whether this claim should still be used.
4. Gluten. The FDA began the regulatory process to define gluten free in 2007, but a final regulation is not yet avail-able. While most companies have good manufacturing practices in place to manage gluten in products, the level of detection isn’t standardized.
5. Fortification policy. In August, the FDA proposed plans to examine consumer understanding of fortified foods, to see if people consider generally unhealthy snacks to be healthier if they contain added nutrients.
6. Front-of-Package labeling. The Institute of Medicine made recommendations to the regulatory agencies on this topic last year. It’s now in the FDA’s hands to deter-mine if a universal approach to nutrition guidance on the front-of-package and store shelves will be established.
7. Oxygen Radical Absorbance Capacity (ORAC) values. In May, the USDA removed ORAC tables from their website indicating the information was being misused by food and supplement manufacturers, as well as consumers, and that the in vitro study of antioxidant activity cannot be extrapolated to effects in humans.
8. Country of Origin (COO). Regulations dictate the COO of certain products be declared on the label. However, this labeling standard doesn’t apply to ingredients purchased in other countries.
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News from FCP Subgroups
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9. Serving sizes. Also called the reference amount customar-ily consumed (RACC), the FDA opened a dialogue in 2005 on whether food package servings sizes should be updated to more accurately reflect what people are eating, though changes have yet to be made.
10. Healthy. You can talk about “healthy” eating habits and “healthy” lifestyles, but any time you call a food healthy (or healthier, healthiest, etc.), it must meet the FDA’s specific criteria.
11. Advertising. FDA and USDA regulate food labeling, and the Federal Trade Commission regulates food advertising, but they all cooperate to ensure nutrition messages in store circulars, billboards, and websites must comply with estab-lished regulations.
12. BPA. Earlier this year, the FDA rejected a petition from envi-ronmentalists to ban BPA from all food and drink packaging, including plastic bottles and canned food.
13. Menu labeling. A bill called the “Common Sense Nutrition Disclosure Act of 2012” was introduced this summer to prevent grocery stores from being lumped into the menu la-beling law that would require calorie postings on prepared foods.
14. Icons/Symbols. Use of symbols, such as hearts or bones, is considered an implied claim, and must meet the FDA’s criteria for these claims.
15. Allergen labeling. While FDA requires labeling of the big 8 allergens when they are used in a product, allergen state-ments such as “may contain” or “made in a facility that also processes allergens” are not required.
Food Safety: 15 Tips to Protect Your Operation’s ReputationBy Jamie Stamey, MS, RD, LDN, CP-FS Food Safety Subgroup Chair
We all know that food safety is important, but can we break it down to 15 rules? Let’s find out!
1. Training is imperative: In the words of the FDA: “Minimiz-ing foodborne illness risk … does not happen by accident. (Training puts us in) a far better position to exert control over the important foodborne illness risk factors.”
2. Cool it! Excessive time for cooling of foods is consistently identified as one of the leading factors in foodborne ill-ness outbreaks. During slow cooling, time/temperature controlled for safety (TCS) foods are subject to the quick growth of pathogens.
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News from FCP Subgroups
3. Keep it clean: Proper cleaning and sanitization of food-contact surfaces is critical to prevent cross- contamination.
4. Work well, not ill: Food handlers who are sick can easily make many others ill. Prevention includes enforcing poli-cies for excluding or restricting ill foodservice employees. An excellent guidance document is FDA’s Employee Health and Personal Hygiene Handbook.
5. Wash your hands! One in five cases of foodborne illness has been attributed to poor personal hygiene. The CDC identifies hand washing as the single most important act to help stop the spread of infection.
6. Add another barrier: Ensure your team prevents bare-hand contact with ready-to-eat/ready-to-serve foods by properly using gloves, utensils, deli-sheets, and other hand barriers.
7. Cook it to kill it: To lower pathogens to safe levels, cooking must bring all parts of the food up to the required minimum temperatures for the correct length of time. We know it is properly cooked when we….
8. Use a thermometer: Make food thermometers accessible. Remember that bimetal, bayonet style thermometers are not suitable for measuring the temperature of thin foods such as hamburger patties. Temperature measurements of thin foods can be accurately measured using a small-diameter probe connected to a thermocouple.
9. Make a plan and write it down: Food protection includes having written procedures and training for food safety, food defense, recalls, emergencies, and allergen control.
10. Purchase safe food: Select suppliers who are regulated and inspected by appropriate federal, state, or local regulatory authorities. This would apply to all sources of foods including back-up suppliers, local farms, suppliers of bread, milk, egg vendors, and local purchasing co-ops.
11. Wash the produce: Foodborne illness outbreaks related to produce have become more common in recent years. The FDA recommends that all fresh produce, except commer-cially washed, pre-cut, and bagged produce, be thoroughly washed under running, clean water just before eating, cutting, or cooking.
12. Read the Academy’s Food & Water Safety position paper: This document highlights the endless career opportunities related to food safety, from clinical and community nutri-tion to the retail, travel, and entertainment industries.
13. Further your food safety expertise: Add food safety Learn-ing Need Codes to you PDP.
14. Visit the FCP Food Safety Resource Page! For access to variety of essential food safety resources: http://www.foodculinaryprofs.org/page/food_safety_2_3
15. Tune in! Watch the recording of our Oct 12th FCP We-binar: Food Safety Update – Norovirus https://www2.gotomeeting.com/register/407097618
15 Must-Read Magazines for the Restaurant BusinessBy Katie Hamm, RD Restaurant & Retail Foodservice Subgroup Chair
In a recent issue of Tastings, we examined all of the ways technology has revolutionized the restaurant experience for owners, diners, and employees alike. But as we are bom-barded with one app after another, kicking back with an “old-fashioned” magazine can be quite refreshing. Ask any chef or restaurant owner and they will tell you that keeping up with new trends and techniques keeps them in business. Since many of our subgroup members are interested in the trends impacting restaurants, we recommend stepping outside your comfort zone and experimenting with one (or more) of these culinary and foodservice-focused publications.
1. Nation’s Restaurant News – Business-focused magazine for foodservice leaders.
2. Chef Magazine – Offers a balance of food and equipment articles in addition to news and trends.
3. Culinology – Official publication of the Research Chefs Association, featuring an approach to food that blends the culinary arts, food science, and food technology.
4. Food Arts – Insight on new restaurants, menu and food innovations in the full service sector.
5. Restaurant Hospitality – Focuses on independent restaurants and smaller chains.
6. Cook’s Illustrated – A go-to for home cooking techniques that can provide culinary insights applicable to larger scale foodservice.
7. Saveur – Weaves the story of people, culture and food through stories from around the world.
8. Art Culinaire – Quarterly publication that explores new techniques and includes chef profiles.
9. QSR – Explores quick-service and fast casual restaurant news, trends, and information.
10. Food Product Design – Known for ingredient trends and applications, with a frequent focus on health.
11. Pizza Magazine Quarterly – Resource for all things related to one of our favorite foods.
12. Nightclub and Bar – Offers a unique focus on both food and beverage.
13. Fast Casual – Reports on news, trends and information related to the fast casual sector.
14. Flavor and the Menu – Covers flavor-driven menu development and flavor trends.
15. Gourmet – Focuses on recipes and trends.
So, which “flavor” are you going to try first?
Continued from page 8
Jacqueline B. Marcus, MS, RD, LD, FADA announces the publication of Culinary Nutrition: The Science and Practice of Healthy
Cooking (Elsevier, 2014) which explores connections among nutrition, food science, culinary arts, and consumer choices for health and enjoyment; offers hands-on approaches for students with diverse capabilities; presents in-class activities with real-life applications; and includes recipes, nutritional analyses, and photographs of finished dishes.
Dr. Susan Mitchell has partnered with Growing Bolder Me-dia Group on a multi-platform partnership that brings trending nutrition news to
television and the web. Dr. Mitchell joins the Growing Bolder Radio Show with weekly segments and featured video tips on Growing Bolder’s national televi-sion show and GrowingBolder.com. Susan’s Straight Talk about Eating Smart podcast airs on the 24/7 Growing Bolder Radio Network.
Jackie Newgent, RD, CDN, released her third cookbook, 1,000 Low-Calorie Recipes (Wiley, October 2012). Keeping with her “real foods” philoso-
phy, every recipe clocks in at less than 500 calories, though most are no more than 300 calories per serving. In this unmatched collection of calorie-friendly recipes, Jackie showcases clever cu-linary advice, healthy weight manage-ment strategies, and recipe makeover tips. For more, visit jackienewgent.com, follow her on Twitter @jackienewgent, and check out her blog, jackienewgent.com/recipe-blog/.
Cynthia Chandler, MS, RD recently received the added designation Certified Culinary Profes-sional (CCP) through the International
Association of Culinary Profession-als (IACP). IACP is a worldwide forum for the development and exchange of information, knowledge, and inspiration within the professional food and bever-age community. Cynthia joins the ranks of fellow CCPs that include Julia Child (1912-2004), Shirley Corriher, Nathalie Dupree, and Jacques Pépin.
Trish Farano, DTR, is leading Dierbergs Markets’ (St. Louis, Missouri) new “Wellness for Your Whole Life” team in the state-of-the-art Culinary Event Center in Dierbergs’ newest supermar-ket. The program will provide healthy cooking classes, store tours, and more. Left to right: Jenn Randazzo, MS, RD, LD; Trish Farano, DTR; Gloris Xynos, RD, LD, CDE
Kim Galeaz, RD, CD is the Host of “Indiana Cooks,” a new television show launching in November on WFYI, Indianapolis’s PBS
station. Presented by Clark Appliance and GE, Indiana Cooks features the foods and flavors of professional chefs and home cooks around Indiana, plus tips on the latest kitchen gear and smartest supermarket choices. Cooking segments before a live audience will highlight selected WFYI viewer recipes. Kim is also helping create the Show’s Cookbook. www.KimGaleaz.com
Allison Beadle, MS, RD, LD recently achieved a life-long dream of starting her own business. Salt & Co. is a strategic consulting company
focused on bringing brands to life through effective food and nutrition marketing. Drawing upon both creative and critical thinking skills to help brands tell their story, Salt & Co. strives to embody the qualities of salt itself: indispensable, elemental, enhancing, and preserving. www.saltand.co
Sheila Campbell, PhD, RD has been guiding 7-day culi-nary trips to Costa Rica for the last three years. This year, her company A
La Carte Food Tours, has added trips to Cozumel and Scottsdale, Arizona, and 3-hour food tours in Columbus, Ohio. Most of these experiences provide CPEUs. Her latest innovation is a newsletter, Food & Flavors, to share food finds she’s discovered on these adventures. More information is at www.ALaCarteColumbus.com.
Joseph M. Carlin, RD, MS, MA, LDN, FADA is a founding member of Food & Culinary Profession-als Dietetic Practice Group, and the
author of Cocktails: A Global History, published by Reaktion Books in London, UK for worldwide distribution. Joe has worked as a public health nutritionist for 40 years and is widely known as a food historian. Cocktails were invented at the end of the American Revolution and gave birth to cocktail parties, cock-tail dresses and hors d’oeuvres.
Members on the Move
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Continued on page 11
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Mary Molt, PhD, RD, LD
Member Spotlight
1. Describe how the university foodservice scene has changed over the years.
The college and university environment is far more fast-paced than it was when I began my career. There is much more emphasis on retail environments and global cuisines. Students’ expectations are far greater today in terms of variety, service style, and hours of service. Our residential facilities include three dining halls serving 4500 resident students, four c-stores, a retail bakery, a coffee café, and a sit-down restaurant and sports bar. We work to meet changing student expectations, catering to not only what they want, but also when they want it.
2. You have won so many prestigious awards; what is your proudest professional accomplishment?
What matters most to me are the successes of the students who have crossed our doors at K-State. Seeing people do well and enjoy what they are doing, and knowing my teaching sparked that interest, means a lot to me. The Foodservice Director at the University of Kansas and past president of the NACUFS, the director of residential dining at the University of Kansas, the associate director at the University of Missouri, all of them are graduates of our program and I am proud of them all.
3. What advice do you have for other FCP members or students seeking employment in college and university food service?
You need to have the desire to serve quality food and experience what the environment has to offer, and have a flair for the food business. Eat in lots of places. Cook at home. Read lots of food magazines. Watch the Food Network. Talk about food. Think about food. Get as much exposure to food and the food industry as you can.
4. As a founding member of FCP, what are your memories of its origination? What have been the greatest benefits of being a member?
FCP sounded exciting from the first day. Bringing restaurant management ideas into non-commercial foodservice sounded great. FCP helped bring chefs into our kitchens, and helped dietitians serve great food. The group held the promise of bringing upscale food quality to dietetics. And it has definitely delivered on
that promise.
By Debra Kaminski, MS, RD, Membership Chair
Title: Associate Director of Housing and Dining Service and Assistant Professor of Hospitality Management and Dietetics
On FCP’s 15th anniversary, I could think of no better person to interview for the member spotlight than Mary Molt, one of the founding members of FCP. Mary has been the recipient of a number of accolades within the field of foodservice dietetics, and has received numerous awards from the National Association of College & University Food Services (NACUFS), including the association’s highest honor, the Theodore W. Minah Award, and the NACUFS Midwest Region established the Mary Molt Student Excellence Award in her honor. Most recently, Mary was honored with the International Food Manufacturers Association’s prestigious Gold Plate award. Mary is the author of the last four editions of “Food for Fifty” (and co-author of the previous three editions), a classic in quantity food production and management courses.
Members on the MoveContinued from page 10
Christine M. Palumbo, MBA, RD of Naperville, Illinois was awarded the 2012 St. Catherine University Alumnae Award, the highest award bestowed on
its alumnae. Selection criteria included leadership, service, professional excel-lence, and the ideals of the University. In her letter of recommendation, Academy chief executive officer Patricia Babjak wrote, “In the dietetics profession, her name exemplifies leadership, professional excellence and service to humanity.” Additionally, Christine was named 2011 Illinois Dietetic Association Dietetics Educator of the Year.
Jennifer Seyler, MS, RD, LD, CPT-NASM, the Nutrition Communications Director for Current Lifestyle Marketing, continues to demonstrate leadership in the nutri-tion arena with two recently published peer-reviewed articles focusing on the importance of protein: one within our fellow dietetic practice group newsletter (SCAN’s PULSE Summer 2012, Vol. 31, No. 3) and the other within a scientific industry magazine (AgroFOOD industry hi-tech, May/June 2012, Vol. 23 n 3).
Lindsey Toth, MS, RD visited the White House this September with 19 other registered dietitians, to show their support for the First Lady’s Let’s Move!
campaign and to tour the White House gardens. Let’s Move! is working to significantly reduce the rate of child-hood obesity by the year 2030 (www.letsmove.gov).
Stir-fried Vegetables with Edamame and Grains
12
Cooks Corner
Directions: 1. Combine corn, jalapeno, salt, and turmeric.
2. In a separate bowl, combine zucchini edamame, and red pepper.
3. Place cumin seeds in a large skillet over medium-high heat. When the seeds become aromatic and darkened in color, add olive oil, sesame seeds, and garlic, and reduce heat to medium.
4. Add corn mixture to the pan. Stir, cover, and cook for 2-3 minutes.
5. Add the edamame, zucchini, and red pepper. Stir, cover, and cook for 3-4 minutes.
6. Before serving, add chopped cilantro, lemon zest, and lemon juice, and stir to combine.
7. Serve the vegetables over cooked rice, quinoa, or millet.
Ingredients:1 ½ cups corn ½ jalapeno pepper, halved lengthwise (or use cayenne to taste)¼ teaspoon salt ¼ teaspoon turmeric3 cups diced zucchini1cup frozen edamame, thawed1cup diced red bell pepper1 teaspoon cumin seeds2 tablespoons olive oil1 tablespoon sesame seeds3 cloves garlic, chopped1 cup chopped cilantro ½ teaspoon lemon zestJuice of ½ a lemonCooked rice, millet, or quinoa
Recipe submitted by Jessica Cox, RD, Culinary Nutritionist, eMeals.com
Nutrition Information per serving (excluding rice): Calories: 180; Total Fat: 10 g; Sat Fat: 1 g; Cholesterol: 0 mg; Sodium: 170 mg; Total Carbohydrates: 20 g; Dietary Fiber: 4 g; Sugar: 8 g; Protein: 7 g
Recipe by Gita Patel, MS, RD, Author of “Blending Science with Spices: Tasty Recipes & Nutrition Tips for Healthy Living” www.feedinghealth.com
In keeping with the 15th anniversary theme, this flavorful dish has 15 ingredients and can be made in just 15 minutes.
Makes 4 servings
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a dietetic practice group of the