Wouldn’t it be nice if customers walked into the supermarket and came to you with their food prescription instead of going to the pharmacy with their medication prescription? As doctors start prescribing more foods than medications and the role of the retail dietitian expands, this may become a reality. This webinar will provide an in-depth look at collaborating with in-store departments to develop medically-tailored meals to meet your customers’ health goals, expanding the ‘Food as Medicine’ movement, creating effective food prescriptions, and ultimately, increasing basket size and ROI.
Lainey Younkin, MS, RD, LDN is a Registered Dietitian and Nutrition Communication Specialist based in Boston, MA. Her specialties include individual and corporate wellness, as well as consulting with food companies and non-profits. She has experience counseling clients one-on-one in hospital, gym, and workplace settings. She has also led multiple weight management programs.
Lainey's nutrition communication experience includes working at the European Food Information Council (EUFIC) in Brussels, Belgium and developing content for Joy Bauer, dietitian for NBC's The TODAY Show. Lainey has been featured in Tufts Nutrition Magazine, EUFIC's Food Today, The Friedman Sprout, EatingWell Magazine, EatingWell.com, Boston Magazine, Today's Dietitian, and on the Boston Neighborhood Network's Living Well.
Lainey holds a Bachelor of Science in Food Science - Nutrition & Dietetics from Clemson University. She completed her dietetics training at Massachusetts General Hospital and has a Master of Science in Nutrition Communication from the Tufts Friedman School of Nutrition Science & Policy.
Sam Teece MPH RDN LDN is a Registered Dietitian who partners with the leadership teams of food-related businesses to develop clear, accurate messaging for their products with an evidence-based strategy. The mission of Sam Teece Nutrition Consulting is to increase awareness and utilization of healthy and functional foods by way of honest consumer marketing with a population health approach. As an independent contractor with experience in the foodservice industry and public health/community based organizations, Sam uses her public health lens to understand the greater consumer population, and pairs that with her culinary and nutrition background to build materials and products that are individually tailored to each client business as well as to their audience. Examples include marketing brochures, digital and paper ad campaigns, PowerPoint presentations, product guides for different health conditions, and literature reviews.
Sam holds a Bachelor of Science in Dietetics from the University of Vermont, as well as a Master of Public Health – Public Health Nutrition from Hunter College in New York City. Sam also completed her dietetics training and licensure in New York City before moving to Boston to start her own consulting business. In addition to working with her clients, Sam trains at the Cambridge School of Culinary Arts in the Professional Chefs Program.