Learn how dairy and whole grains can help schools address student nutrition gaps while meeting evolving school meal standards. This webinar will highlight dairy and whole grain benefits, new research on cereal + milk, and practical menu ideas school operators can implement across breakfast service models. With World School Milk Day on September 30, 2026, operators will walk away with inspiration for ways to celebrate and messaging to use.
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Katie Bambacht RD, SNS Katie Bambacht is Vice President of Nutrition Affairs for National Dairy Council. She has been part of the dairy community since 2016 and is a registered dietitian nutritionist and credentialed school nutrition specialist. Katie brings 18 years of experience in Child Nutrition Programs. She began her career with Chartwells– Thompson Hospitality, supporting more than 450 Chicago Public Schools, and later worked with Catholic Charities of the Archdiocese of Chicago, where she coordinated the Child and Adult Care Food Program.
In her current role, Katie serves as a resource to the dairy community on school feeding programs and food & nutrition security. She also leads collaborative efforts with the School Nutrition Association and other key school nutrition partners.
Katie holds a Bachelor of Applied Health Science from Indiana University and completed her dietetic internship at Loyola University Chicago.
Kristin D. Ricklefs-Johnson, PhD, RDNDirector of Nutrition ResearchNational Dairy Council Kristin Ricklefs-Johnson is the Senior Director of Nutrition Research at the National Dairy Council who oversees Childhood Health, Precision Nutrition and Women’s Health. Her work involves assessing the existing body of literature in her programs, strategic planning and management of dairy-related research related to her areas of subject matter expertise. In addition to being an external member of the Personal Nutrition Initiative she is active in several societies along with special interest groups, including the American Society of Nutrition, the Academy of Nutrition and Dietetics, and the American Association for the Advancement of Science.
Dr. Ricklefs-Johnson has obtained a Bachelor of Arts in biology from the University of Northern Iowa, a Master of Science in Human Nutrition from Kansas State University, as well as her Ph.D. in nutritional sciences from Arizona State University. She is also a registered dietitian.
Lesley Shiery, MS, RDAssociate Manager, Nutrition, Scientific and Regulatory AffairsGeneral Mills Bell Institute of Health and Nutrition Lesley is a Registered Dietitian and Associate Nutrition Manager with the General Mills Bell Institute of Health & Nutrition. She graduated from Michigan State University with a Bachelor of Science in nutrition and dietetics and received a Master of Science degree in nutrition communication from the Friedman School of Nutrition Science and Policy at Tufts University. Lesley has experience in clinical nutrition, public relations and as a corporate dietitian for Target. In her role at General Mills, Lesley provides nutrition & regulatory support to the General Mills Foodservice team.
Chef Heather SwanGeneral Mills Corporate Chef Just before joining General Mills Foodservice in 2023, Chef Heather worked in a large Minnesota school district to create recipes and train staff. Past roles have included executive chef and general manager for resorts, fine dining restaurants, and a wood-fired Neapolitan pizzeria. With additional experience in senior-care dining, Chef Heather can expertly develop recipes for all ages and dietary needs.
Always up for a challenge, Chef Heather worked with Certified Master Chef Hartmut Handke to compete in The Bocuse D’Or, a worldwide cooking competition.
Chef Heather has an associate degree in culinary arts from the Culinary Institute of America.
This webinar is pending approval for 1 continuing education credit by the following organizations: The Association of Nutrition & Foodservice Professionals (ANFP) and the American Culinary Federation (ACF). Approval by the Commission on Dietetic Registration for CEUs was not requested for this webinar.