Across Generations: How to Effectively Implement Plant-Based Nutrition for All Age Groups

Learn more about this breakout session and register below!

Presenter: Kelly Springer, Registered Dietician (RD), Certified Dietician Nutritionist (CDN), Founder of Kelly’s Choice Nutritional Company
Date: April 30, 2019
Time: 11 a.m. - 12 p.m.

Reserve your seat for this session here!

 Session Description:

Plant-based. Vegetarian. Meat alternatives. Vegan. These words are being used in our society today more than ever before – and the trend shows no signs of stopping. The question is: are you ready for it?

Whether you’re preparing meals for senior citizens, Baby Boomers, millennials, Generation Z, or school-aged children – incorporating plant-based options into your institution’s foodservice program or on your restaurant’s menu can have positive benefits for your consumers’ health and for your budget. 

This session will cover:

•  Research behind plant-based and how it impacts all generations
•  Benefits of plant-based nutrition, including nutrient density and increased fiber
•  Ways to incorporate plant-based options within your budget
•  Specific strategies and recipes for plant-based success in:

•  Long-term care and rehabilitation centers
•  Colleges and universities
•  Grade schools
•  Restaurants

Don't miss out on our other breakout session - "The Restaurant Formula." Click here to learn more!

Kelly Springer

Kelly Springer

Registered Dietician (RD), Certified Dietician Nutritionist (CDN), Founder of Kelly’s Choice Nutritional Company

Kelly Springer is a nationally-recognized registered dietitian and certified dietician nutritionist. She founded Kelly’s Choice Nutritional Company in 2012 with the goal of promoting the message of “real food.” Together, Kelly and her team of dietitians have helped transform the health of hundreds of individuals and dozens of corporations, schools, sports teams, and community organizations.

Prior to starting her private practice, Kelly worked as the division dietician at Wegmans Food Markets in Syracuse, NY, where she headed Workplace Wellness programs for employees, served as a company spokesperson in television commercials to advocate healthy nutrition in food choices, and conducted community outreach to groups throughout the region. She also gained previous experience working with Hillside Children’s Center, Auburn Memorial Hospital’s Bariatric Center, and Finger Lakes Bariatric Center.

Kelly earned her master’s degree in health education from SUNY Cortland and her bachelor’s degree in nutrition from West Virginia University.