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.


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? Building a Regulatory Compliant Disaster Nutrition Plan

CEUS Available: AND, ANFP, SNA

Presented January 14, 2021

Click here to request a copy of your certificate.

  • List at least 5 types of hazards that can impact healthcare foodservice

  • Summarize the CMS emergency preparedness guidelines that impact foodservice

  • Evaluate emergency preparedness for the foodservice department

View video

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

View video

Bringing Person-centered Dining Choice to Residents in Health Care Communities

CEUS Available: None

Presented February 1, 2018

  • 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

View video

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

View video

COVID-19 and the Impact on Non Commercial Operations

Click here to request a copy of your certificate.

Presented May 14, 2020

  • Explain how COVID-19 impacts non-commercial operators in the near future in order to help operators plan for changes related to menu, meal service or staffing

  • State at least three expected changes to menu service or product mix. Use this information to help identify potential changes within your operation.

  • Outline best practices and identify at least one action that can be applied in your operation

View video

COVID-19 Lessons Learned: K12 Foodservice Operators Success Stories

Click here to request a copy of your certificate.

Presented May 18, 2021

  • List two opportunities to increase revenue to combat decreased participation

  • Identify possible menu changes for the planning of future interruptions to traditional foodservice operations

  • Summarize methods for improving K-12 foodservice operations when unexpected changes occur, based on customer panel success stories

View video

Decoding Date Codes

CEUS Available: AND, ANFP, ACF, SNA

CEUs Available: NONE. Education Professional Standard hours.

  • 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​

View video

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.)

View video

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

View video

Food for Thought: The MIND Diet

CEUS Available: NONE

Presented May 16, 2017

  • 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

View video

Get Inspired: Restaurant Trends for Your Foodservice Operation

CEUS Available: NONE

Presented July 19, 2017

  • 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

View video

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.

View video

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

View video

Grants 101: Finding, Applying and Being Awarded

CEUs Available: AND, ANFP, ACF, SNA

Presented September 21, 2020

Click here to request a copy of your certificate.

  • Name two sources of grant funding

  • Provide two examples of best practices for writing grant applications

  • Specify two best practices for steps to take after grant funding has been awarded

View Video

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

View video

"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

View video

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.

View video

Ingredients for Success: How to Develop High-Quality Recipes

CEUS Available: None

Presented November 29, 2017

  • 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

View video

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

View video

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

View video

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

View video

Keeping a Good Team Together: Top Strategies to Engage and Motivate Your Foodservice As You Adapt to the Lingering Pandemic

CEUs Available: AND, ANFP, SNA

Click here to request a copy of your certificate.

Presented June 25, 2020

  • Recite at least two best practices to help with staff training and consider how those could be implemented in your operation.

  • Learn strategies to help make your staff more efficient in order to improve workflow in your organization.

  • Identify at least two new tools or resources available to help staff training, retention, or morale that would be beneficial in your operations

View video

Portable & Delicious: Menu Design and Food Safety for Delivery

CEUs Available: AND, ANFP, SNA

Click here to request a copy of your certificate.

Presented May 21, 2020

  • Understand how COVID-19 is impacting the demand for meal delivery in the non-commercial segment today and in the near term future

  • Uncover examples and best practices for delivery menu options

  • Recite critical food safety factors to ensure safety of delivered meals

View video

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

View video

Safe Kitchens in Times on COVID-19

CEUs Available: AND, ANFP, SNA

Click here to request a copy of your certificate.

Presented May 19, 2020

  • Understanding the differences between foodservice sanitizing and environmental service disinfecting

  • Identifying EPA registered disinfectants to help fight COVID-19

  • Proper procedures to keep you, your employees and customers safe

View video

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

View video

Strategies for Successful Surveys

CEUs Available: AND, ANFP

Click here to request a copy of your certificate.

Presented June 16, 2021

  • Understand key regulations relevant to food and nutrition services

  • Learn successful communication and training procedures focused on survey preparation

  • Identify Gordon Food Service solutions to help with implementation of best practices.

View video

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

View video

The Top 10 Ingredients Needed for a Successful Dining Experience

CEUs Available: AND, ANFP

Presented July 28, 2020

Click here to request a copy of your certificate

  • Understand the evidence behind person centered dining, how it relates to CMS regulations, and

resources for CDM’s to lean on to change current practices

  • To be able to understand and evaluate current & an alternative meal service delivery option for

operations related to cost, waste, and resident satisfaction

  • To learn different ideas that health care communities have implemented to help improve the

dining experience, when resources (staff & funds) are limited

View Video

Training for Keeps: Benefits and Tips for Training Non-commercial Foodservice Staff

CEUs Available: AND, ANFP, SNA

Presented December 8, 2020

Click here to request a copy of your certificate

  • State at least two benefits of training

  • List successful learning strategies for foodservice employees

  • Identify available resources to help train staff\

View Video

Understanding the New Professional Standards Rule for K-12

CEUS Available: NONE. Education Professional Standard hours

Presented April 5, 2016

  • 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

View video

Unique and Healthy: Fresh Flavor Ideas for Non-Commercial Menus

CEUS Available: NONE. Education Professional Standard hours

Presented February 11, 2016

  • 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

View video

What You Need to Know about Food Safety Regulations

CEUs Available: NONE. Education Professional Standard Hour

Presented September 15, 2016

  • 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

View video

Contact Information:

NRC:
1-800-968-4426
nrc@gfs.com
Hours: M-F 8-5 EST