Webinars
The Nutrition Resource Center (NRC), staffed by registered dietitians and support personnel, is your resource for all things nutrition, food safety, menu planning, regulations, support, and much more.
Each year, the Nutrition Resource Center hosts webinars to address current topics, trends, industry issues, and provide solutions for your business needs. Join the NRC for live webinars with guest speakers from the industry, and even receive continuing education credits.
Sign up for our upcoming webinars:
Check out our our upcoming podcast series presented by the Gordon Food Service Nutrition Resource Center team.
If you would like to receive e-mail notifications for future webinars then use the link below to sign up and select "Healthcare".
Continuing Education Credits
Credits have been applied for through the following associations.
Association of Nutrition and Foodservice Professionals (ANFP)
Academy of Nutrition and Dietetics (AND)
American Culinary Federation (ACF)
School Nutrition Association (SNA)
Past Webinars
Receive 1 CEU after watching a recorded webinar. Please use the link beneath the title to request a copy of your certificate. Credits are valid for 3 years from the presentation date.
Are You Prepared? How to Create a Regulatory Compliant Meals Program.
CEUS Available: AND, ANFP, SNA
Presented March 1, 2018
Click here to request a copy of your certificate.
State the latest requirements for practical disaster preparedness, including the CMS Disaster Rule
Identify key aspects of an all hazard approach
List resources for disaster meal planning
Bite into a Healthy Lifestyle
CEUs Available: NONE. Education Professional Standard hours.
Presented March 5, 2015
Hot nutrition topics impacting the foodservice industry today
The importance of staying informed to maintain a competitive advantage
The tools and resources Gordon Food Service has available for customers
Bringing Person-centered Dining Choice to Residents in Health Care Communities
CEUS Available: AND, ANFP
Presented February 1, 2018
Click here to request a copy of your certificate.
Evaluate current meal service delivery options
Identify how person-centered dining relates to CMS regulations
Discuss strategies to move forward with an improved dining experience
Building Healthy Communities
CEUS Available: AND, ACF ANFP
Presented March 13, 2019
Click here to request a copy of your certificate.
Explore population health focus
Understand food and nutrition education as a potential community benefit
Be inspired with success stories of commitment to community health
Decoding Date Codes
CEUS Available: AND, ANFP, ACF, SNA
Presented September 28, 2017
Click here to request a copy of your certificate.
Explain the difference between Open Dating and Closed Dating on food packages
Understand the federal regulations regarding date codes
Describe the food safety tools and resources available through Gordon Food Service
Decoding Dining with Dementia and International Dysphagia Diet Standardization Initiative
CEUS Available: None
Presented February 23, 2017
State at least two ways that dementia impacts the ability to feed one's self
Promote independence and dignity in feeding with the finger foods diet
Name three ways to increase pureed food appeal for your patients / residents
Define the International Dysphagia Diet Standardization Initiative (I.D.D.S.I.)
Don't Be Fooled By Common Food Safety Myths
CEUS Available: NONE. Education Professional Standard hours.
Presented September 17, 2015
Define the top 10 food safety myths
Understand the top 10 dangerous and costly food safety mistakes
Learn how Gordon Food Service can help you with food safety in your operation
Food for Thought: The MIND Diet
CEUS Available: AND, ANFP
Presented May 16, 2017
Click here to request a copy of your certificate.
Define dementia and understand the rising prevalence
Understand how nutrition can play a role in prevention of cognitive decline
Explain the MIND diet and how it was developed using the Mediterranean and DASH Diets and understand the role of each food group in the diet
Understand at least one method to incorporate the MIND diet in an assisted living or independent care community
Get Inspired: Restaurant Trends for Your Foodservice Operation
CEUS Available: AND, ANFP, ACF
Presented July 19, 2017
Click here to request a copy of your certificate.
Understand the latest restaurant trends most applicable to healthcare, schools, and college and university
Expand on trend topics with customer insight through actual examples based on Gordon Food Service conducted research
Learn how these trends can be applied to your menu offerings
Going Local? Considerations, Safety and Opportunities
CEUS Available: ACF, AND, ANFP, SNA
Presented January 29, 2020
Click here to request a copy of your certificate.
Understand a USDA definition of local and other commonly used definitions.
Recognize important food safety considerations when using local ingredients.
Learn about the Gordon Food Service NearBuy program.
Got Data? The Answer to Making the Best Decisions for your Foodservice Operation in your Community
CEUS Available: AND, ANFP
Presented May 17, 2018
Click here to request a copy of your certificate.
Understand why data is important and how to use it to your benefit
Discover how your cycle menu can be a source of data
Learn how menu software can help organize data and may improve satisfaction
Explore ways to track data through your menu program and resident management system and implement necessary changes in your community
Handling Special Diet Requests in Schools
CEUs Available: NONE. Education Professional Standard hours.
Presented August 6, 2015
Identify what qualifies as a disability vs. other special dietary need
Understand how to respond to diet requests from students/families
Learn what to serve to students who have diabetes, celiac disease, and food allergies
"Healthy Eating": Understanding, Impact and Opportunities
CEUs Available: ACF, AND, ANFP, SNA.
Presented May 9, 2019
Click here to request a copy of your certificate.
Understand the definition of "healthy" can change over time and vary from person to person
Learn the current focus and trends around how "healthy" is defined
Explore ways to accommodate consumer demand for "healthy" options on your menu
How to Use CMM to Improve Customer Satisfaction
CEUS Available: NONE
Presented May 14, 2015
Have you been asked to do more with less? Cut cost by maximizing your tools. This webinar will provide an overview of balancing food cost versus labor cost, will teach how to provide census specific production, and will also provide the benefits of using the production module to increase efficiencies in your kitchen.
Ingredients for Success: How to Develop High-Quality Recipes
CEUS Available: AND, ANFP, ACF, SNA
Presented November 29, 2017
Click here to request a copy of your certificate.
Explain the research and trends used to develop Gordon Food Service recipes
Define the components necessary to create high-quality recipes
Provide resources to organize and build high-quality recipes
Innovative Ways to Train Across Generations
CEUS Available: AND, ANFP, ACF, SNA
Presented May 9, 2018
Click here to request a copy of your certificate.
State the five benefits of training
Identify the two keys to effective training
Apply two training techniques appropriate for two different generations
List five different training methods and give an example of each
Introducing Cycle Menu Management (CMM): Tray Ticket Module
CEUS Available: NONE
Presented March 31, 2016
Specify Resident-specific Substitutions
Connect Residents to Menu Cycles
Print Cards and/or Tickets/Selection Sheets
Correct for Allergies and Dislikes
Create Resident-based Production Reports
Schedule Menu Cycles and Holiday Menus
K-12: Trending Label Claims, Regulation Updates and Kitchen Waste
CEUs Available: AND, ANFP, ACF, SNA
Presented: March 27, 2019
Click here to request a copy of your certificate.
Understand trending attributes students may be requesting
Implement the new regulation updates
Identify ways to reduce kitchen waste
Reducing Food Waste
CEUs Available: NONE. Education Professional Standard hours.
Presented January 15, 2015
Understand the impact of food waste
Identify action steps to reduce pre and post consumer food waste
List resources and tools available to help reduce food waste
Successfully Marketing your K-12 Foodservice Program
CEUs Available: NONE. Education Professional Standard hours.
Presented April 17, 2015
Learn the benefits of marketing your program
Understand how social media and your students can assist your program
Learn how to brand your foodservice program
The Quest for Health: Inspiration from Commercial Kitchens
CEUs Available: NONE. Education Professional Standard hours.
Presented February 19, 2015
Participants will learn about the new healthy dining options in the Restaurant (Commercial) world
Understand the ingredients and flavors that have the greatest sales opportunity
Learn how the Non-Commercial Segment (Healthcare, Schools, College/Universites) can incorporate this into their menu offerings
Understanding the New Professional Standards Rule for K-12
CEUS Available: NONE. Education Professional Standard hours
Presented April 5, 2016
Click here to request a copy of your certificate.
Understand the hiring and training requirements as outlined in the Professional Standards final rule
Describe how SNA standards and federal standards align
Explain the resources available through Gordon Food Service to help meet Professional Standards requirements
Unique and Healthy: Fresh Flavor Ideas for Non-Commercial Menus
CEUS Available: NONE. Education Professional Standard hours
Presented February 11, 2016
Click here to request a copy of your certificate.
Provide participants with an update regarding the latest trends in foods and flavors most relevant to Non-Commercial foodservice
Validate the opportunities by highlighting numerous real-world examples of these foods and flavors from live research visits to leading-edge restaurants in major U.S. cities
Provide an overview of Gordon Food Service Resources that will enable operators to apply these dishes to their menus
What You Need to Know about Food Safety Regulations
CEUs Available: NONE. Education Professional Standard Hour
Presented September 15, 2016
Click here to request a copy of your certificate.
Learn about the changing food safety regulatory environment and how regulations are developed
Keys points regarding the US Food Safety Modernization Act and Canada's Safe Food for Canadians Act
Provide an overview of Gordon Food Services tools and resources that will enable operators to better manage food safety in their establishments
Contact Information:
NRC:
1-800-968-4426
nrc@gfs.com
Hours: M-F 8-5 EST