Food labeling – does it educate the consumer or confuse them? Because of the changing landscape of food ingredients and production, and in direct response to consumers who have requested “more” on their food labels – is food labeling providing the consumer what it originally intended?
As a retail dietitian, you may have traditionally provided store tours, presentations and other programs for customers at no cost, but models are changing. In some instances, RDs are being asked to “upsell” by offering a higher level of service to customers for a fee. While many RDs may feel uncomfortable with charging for their services and integrating sales techniques into their role it does not have to be painful. This article will review how to be an effective salesperson by learning strategies that engage customers and focus on value-added services that meet consumer needs.
One of the most daunting tasks for a host can be figuring out what to prepare at holiday meals and parties to accommodate diverse dietary patterns. Use this seasonal opportunity of social gatherings along with your nutrition expertise to offer recipe and menu options that ease the party planning burden for shoppers.
The frequency of canned food consumption overall in the US has been on a steady decline over the last several years. The misconceptions about the nutritional quality of canned foods, and their decreasing usage rate may actually be contributing factors to the nutritional inadequacy of the American diet.