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WITH PEANUTS & PEANUT BUTTER
HEALTHFUL EATING IS A SNAP |
| Donna Shields, MS, RD, CPT |
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Translating progressive nutrition science into delicious tasting food and drink is what Donna does best, working with food manufacturers, the foodservice industry and trade associations to promote optimum health through diet and lifestyle. A Registered Dietitian, Former Army Medical Officer, and Chair of the Nutrition & Food Science practice group with the International Association of Culinary Professionals, Donna has spent her career on many sides of the fence, as a corporate player, an independent consultant and member of the media. With more than 20 years experience in the food and beverage industry, Donna connects the dots, pairing up health, wellness and nutrition across many different product categories including. At the Culinary Institute of America, Hyde Park, Donna taught nutrition to undergrads and professional chefs; developed curriculum for continuing education courses; and acted as school’s nutrition spokesperson. As a Cookbook author, she has authored two cookbooks under own name Caribbean Light, a healthy romp through the kitchens of our West Indian neighbors; and The Pregnancy Cookbook, which provides tailored recipes by trimester because nutritional needs change throughout pregnancy. |
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| Bonnie Johnson, MS, RD |
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Bonnie Johnson is a Registered Dietitian and mother of two young girls with more than 10 years of community nutrition experience. As the Spokesperson for the Nevada Dietetic Association, National Dairy Council, consultant to the National Peanut Board and other food and health organizations, she has presented to hundreds of teachers, health professionals and consumers on topics such as infant, toddler and child nutrition, food safety, school nutrition policies, healthy meals, weight management and eating for endurance sport training.
Bonnie believes in communicating easy-to-understand nutrition messages in terms of food rather than science and combines many of her presentations with cooking/tasting demonstrations. Currently she is a freelance food and health writer based in Las Vegas. Email Bonnie. |
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| Chef Kyle Shadix, MS, RD
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Chef Kyle Shadix, MS, RD, is an ACF Certified Chef de Cuisine and Registered Dietitian. Chef Kyle is the Director of Nutrition + Culinary Consultants, in New York City as well as a part time instructor at Columbia University/Teachers College Nutrition Program. In addition, Chef Kyle writes monthly columns for various magazines including Nation’s Restaurant News as well as contributes to SHAPE Magazine, and many others. He is the co-author of 3 books, Creating Your Career Portfolio for Dietitians, Becoming a Nutritionists: A Career Guide for Students and Dietitians, and in 2009, Feasts for 50, Menus and Celebrations for Medical Centers and Long Term Care. Kyle continues to speak at national conferences on a regular basis, as well as spend his ‘spare’ time volunteering with the American Dietetic Association where he serves on the nominating committee.
Chef Kyle received a B.S. degree in Consumer Foods and Nutrition with a minor in Food Science and French from the University of Georgia in Athens, GA. He studied for one year at the Universite d' Orleans, Orleans, France, before going on to graduate with honors from the Culinary Institute of America in Hyde Park, NY. His is a ServSafe Certified Instructor as well as HAACP certified from Rutgers University Department of Food Science. He holds a culinary certificate from Le Cordon Bleu Paris, and an M.S. in Clinical Nutrition from New York University’s Steinhardt School of Education’s Department of Food Studies, Nutrition and Public Health. In 2005, he was named the American Dietetic Association’s NYC Recognized Young Dietitian Award, and in 2007, The Emily Quinn Pou Professional Achievement Award from the University of Georgia Alumni Association.
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