Grilled Steak and Watermelon Salad

Talking Food Fads with Healthcare Influencers

J. Orr | December 4, 2019

Flipse_AHF-NJ

After talking Food Fads, Robyn Flipse, MS, MA, RDN shared the benefits of beef at the beef booth.

 

Nearly 200 healthcare professionals gathered for the annual meeting of the New Jersey Chapter of the Association for Healthcare Foodservice in Somerset, NJ on November 21, at the Imperia. The audience consisted of food directors, chefs, registered dietitians, and healthcare staff, dedicating their energy and talents to the world of healthcare foodservice. The group prides themselves on being problem-solvers, educators, trainers, inventors and leaders, committed to providing high-quality, nutritious meals to patients and their families in hospital, healthcare, and elderly care facility settings.


The checkoff’s Northeast Beef Promotion Initiative (NEBPI) was eager to engage with this new group of influencers from the realm of healthcare. To support the message of beef’s value in the diet, Robyn Flipse of The Everyday RD, secured placement on the association’s agenda in her session titled, “How Did Those Food Fads Get on My Menu?” Flipse’s session touched on many relevant points, addressing attendee’s concerns surrounding food fads in relation to meal planning in the healthcare setting.

The sponsored session helped dispel the myths about food product labels, shared practical ways to promote their menu as a teaching tool and encouraged the audience to stand for science. Attendees were also intrigued to hear the differences in the new meat alternative burgers to a traditional beef burger, learning ways to share the many benefits a beef burger has to offer such as being nutrient-rich, a high-quality protein, and a 1-ingredient food.

4

“Don’t let food fads distract you from your objectives of doing what is best for your healthcare establishment and the needs of your patients and families,” Flipse commented.

 

After an educational session on food fads, the audience had a chance to visit with checkoff staff and Flipse at the beef booth to answer further questions about these topics. The checkoff garnered more than 25 in-depth conversations about the importance of beef in these healthcare settings and gained the latest resources to help promote more beef meals on their menus. 


This event was made possible by the Colorado Beef Council through funding to the beef checkoff’s NEBPI. For more information on the checkoff’s involvement, visit the NEBPI website, NEBPI Facebook page or contact Jennifer Orr jorr@pabeef.org.

 
 

Internal links within this document are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties.

# # #

The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.