RDBA WEBINAR: Snacking Solutions for Consumers: Three Factors Driving Purchasing Decisions in 2021
The webinar is brought to you in partnership with the American Pecan Council.
Wednesday, April 21, 2021 - 2pm EST, 1pm CST, 11am PST
As a direct result of the global pandemic, consumers are now placing a premium on three key factors when selecting which foods to purchase in 2021: convenience, nutrition and flavor. Now more than ever, health professionals are in a primary position to guide consumers to options that accommodate health and lifestyle needs for both themselves and their families. Throughout this webinar, you’ll hear from two health professional experts in research and retail dietetics as they discuss the ways in which these trends will shape consumer food purchasing decisions and how they can be applied to your practice as a retail dietitian. Continuing education credit for dietetic professionals will be available for this webinar.
Allison Webster, PhD, RD
Director, Research and Nutrition Communications, International Food Information Council (IFIC)
In her role as Director of Research and Nutrition Communications, Ali Webster is responsible for developing and coordinating IFIC’s consumer research efforts as well as nutrition science-focused communication programs. In 2017, Ali joined IFIC from the University of Minnesota, where she conducted research on the effect of diet on the gut microbiome and worked as a Registered Dietitian counseling patients with gastrointestinal conditions. She has also served as a Science Policy Fellow for the American Society for Nutrition from 2016-2017. Ali is very active in the nutrition science community and is a member of the Academy of Nutrition and Dietetics and the American Society for Nutrition (ASN), where she serves on the ASN Public Information Committee. She holds a PhD in Nutrition and a Bachelor’s of Science in Nutrition Science, both from the University of Minnesota, and completed her dietetic internship at the University of Minnesota Medical Center. With her background in nutrition research and clinical care, experience in public policy, and passion for communication, her goal is to effectively understand and meet the health and nutrition needs of a diverse array of audiences.
Rabiya Bower, RD, LDN
Program Coordinator, MS/RD Program at Thomas Jefferson University
Rabiya Bower earned her B.S. in Nutritional Sciences from the Pennsylvania State University. She completed her dietetic internship at Cedar Crest College, where she is currently earning her Master's in Health Science. Currently, she is a Program Coordinator for a Future Education Model Graduate Program to teach and guide the next generation of registered dietitians. This program has an emphasis on social justice, an area Rabiya is passionate about. She volunteers with Diversify Dietetics and is a mentor and featured speaker for the Women's Leadership Initiative at Penn State. She is currently on the board of the Philly Academy of Nutrition and Dietetics (AND) and Pennsylvania's Annual Meeting and Expo (AME). Rabiya is a HAES (c) advocate and practices dietetics from an Intuitive Eating and Mindful Eating framework. Rabiya was inspired to enter the field of dietetics due to her diagnosis with insulin-dependent diabetes at age 9. Her favorite part of dietetics is nutrition education, as she loves translating the science of nutrition for the average consumer. She has extensive experience in this area in her previous roles as a nutritionist for WIC, a school nutrition educator for The Food Trust, adjunct instructor at Manor College, and as a retail dietitian for The GIANT Company.
To learn more information on the American Pecan Council and to discover helpful pecan resources for your practice, click here to visit APC's sponsor page.