Articles

Dietitians are well-trained in nutrition for preventing and treating coronary heart disease, but the landscape is changing. Refresh what you know and crack the consumer code with this session that covers current and relevant market research and science-based approaches to heart-healthy eating.

This presentation includes an introduction to how probiotics and fermented foods can be favorable additions to a healthy lifestyle, as well as contribute to the gut microbiome. The benefits of consuming fermented foods, the importance of using strain-specific probiotics for certain benefits, and how probiotics and live cultures in food differ are discussed.

If you missed the live event, no worries; all sessions were recorded and will be made available to RDBA members. Today, we’re launching the first four sessions as listed below.

While dietitians have been working in the retail setting for decades now, it’s still a relatively small portion of the profession that works in this field. At the same time, you may be the only RD at your retailer. Add to this, the limited business education integrated into the dietetics curriculum. It’s the perfect set up for imposter syndrome experiences, isn’t it?

There is an important different between being a high-achiever versus a perfectionist. While high-achievers are motivated to do their best, perfectionists are motivated by fear and can be paralyzed by thinking they may fail. This fear of failure can actually be so terrifying, that perfectionists may procrastinate taking action or simply avoid taking action altogether. And because of the unattainable standards perfectionists set for themselves, they often experience diminished self-esteem and excessive stress. If you have perfectionist tendencies, here are some ways to overcome.

Join Maya Feller, MS, RD, CDN, to update you about the latest information on an increasingly important topic and how it applies to retail. This webinar seeks to offer participants a global perspective on the consumption and importance of milk.

In her keynote session, RDBA Executive Director ,Annette Maggi, MS, RDN, LD, FAND, celebrated the amazing work of retail dietitians as they continue to evolve their programs and services to align with shifting consumer demands on grocery retail.

Led by perhaps the most entertaining cook-along hosts, DJ Blatner, RDN, CSSD, this session provides retail RDs with a new cook-along concept featuring flexitarian, savory uses of yogurt. DJ shares tips on how to educate shoppers about stocking a flexitarian pantry, fridge, and freezer with staples to keep on hand.

During our second featured cook-along, Chef/Author Barton Seaver shows how to make flavorful, simple, and nutritious hand rolls in two ways and to discover fun and innovative ways to use canned/pouched Wild Alaska Salmon.

As only he can, RDBA CEO, Phil Lempert, kicked off the virtual experience with his annual trend forecast, making his predictions for the future based on two years of unprecedented change in retail and evolving consumer behaviors.