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Webinar: The Role of School Meals in Filling Nutrition Gaps and Promoting Food Group Intakes


Watch the webinar on-demand

Thank you for your participation in our recent webinar! In just a single hour, we embarked on the journey into the role of school meal regulations and the cutting-edge research that unveils their impact on student health and discovered new menu ideas for your cafeteria!

Key Takeaways:
  1. Navigate the Regulatory Landscape: Gain insights into the regulatory process and understand how the Dietary Guidelines for Americans exert a pivotal influence on the school meal program.
  2. Uncover the Latest Insights: Explore the most recent research findings that shed light on how school meals significantly enhance the health and nutrition of students.
  3. Effective Communication: Learn how to effectively communicate these research-backed benefits to various stakeholders, fostering greater appreciation for school meals.
  4. Practical Application: We've equipped you with regulation-ready recipes that can be seamlessly integrated into your school meal menus, ensuring compliance without sacrificing flavor or nutrition.


Speaker Bios:

Chef Heather Swan
K12 Corporate Chef 

Chef Heather Headshot in a Chef Coat smiling

Chef Heather Swan recently joined General Mills as a K-12 corporate chef. She most recently worked in a large local Minnesota school district creating recipes and training staff. Chef Heather brings the perspective of the K-12 operator to General Mills Foodservice. Chef Heather is a graduate of the Culinary Institute of America (CIA) in Hyde Park, New York. She worked with Hartmut Handke, C.M.C. competing in the worldwide cooking competition, The Bocuse D’Or in 2003. She has a wide variety of experiences that include working as an executive chef and general manager in resorts, fine dining restaurants, and a wood-fired Neapolitan pizzeria. Additionally, Chef Heather has experience in both senior care dining and K-12 school food service. Chef Heather enjoys bringing on trend flavors to K-12 school food and creating recipes that surprise students.

Lesley Shiery, MS, RD  
Associate Manager,  Nutrition, Scientific and Regulatory Affairs 
General Mills Bell Institute of Health and Nutrition

Lesley smiling in headshot photo

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 completed her dietetic internship at Yale New Haven Hospital. Lesley has experience in clinical nutrition, public relations and as a corporate dietitian for Target. In her role at General Mills, Lesley currently provides nutrition & regulatory support to the General Mills North America Foodservice team. Prior to supporting the foodservice team, she served as the health and wellness lead for the cereal and yogurt teams developing health and nutrition strategies to drive product nutrition renovation, innovation and message opportunities. Lesley is also a member of the Academy of Nutrition and Dietetics and the School Nutrition Services Dietetic Practice Group.