National Peanut Board -Culinary Nutrition Experts

Bonnie Johnson, MS, RD
	Bonnie believes that nutrition messages should be available to consumers and influencers 'where they are' and 'when they want them'. As a Registered Dietitian with a love for education, Bonnie has extended her expertise beyond the classroom to include "edutainment": a combination of educational theories and entertainment value. Using print, broadcast and electronic media she loves to spread consistent, science-based nutrition information to the public. Early in her career Bonnie was involved in developing, implementing and evaluating a series of successful consumer health education programs for Nevada’s largest managed care organization. As a Program Director with the Dairy Council of Utah/Nevada for more than eight years, Bonnie worked in a satellite office to execute regional and national initiatives directed at students, teachers, health professionals and the public. In this role, Bonnie worked as a spokesperson for the dairy industry as well as the state dietetic association completing more than 100 media interviews on a variety of nutrition topics often using food and cooking demonstrations to deliver messages in terms of food.

Deanna Segrave-Daly RD, LDN
	Deanna is a seasoned communications consultant and “food loving” registered dietitian specializing in food, nutrition and culinary projects. Partner of Teaspoon Communications, she has over a dozen years experience working with TV, radio, print and Internet media. She has conducted hundreds of interviews locally and nationally on a variety of topics including healthy cooking/recipe tips, family meals, children and adolescent nutrition, food safety, weight management, school and sports nutrition. She is also a skilled public speaker and culinary demonstrator specializing in interactive food and recipe presentations. In addition, Deanna enjoys the written word – she’s a contributor to several food related Web sites and specializes in healthy recipe development. She strongly believes in communicating nutrition and health messages to the public through the enjoyment of eating. She is active with Food & Culinary Professionals, Les Dames d’Escoffier and the International Association of Culinary Professionals. Deanna has two undergraduate degrees from Penn State University in marketing and nutrition. She has a 2-year old daughter who keeps her inspired to provide tasty yet nutritious toddler cuisine.

Chef Kyle Shadix, MS, RD
	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.

Donna Shields, MS, RD, CPT
	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.