NFCA is excited to help you learn how you can bring GREAT Schools, Colleges, and Camps to a learning institution near you! Join us for this one-hour special program for tips on how to make the gluten-free back-to-school experience a happy, healthy, and enjoyable one for all!
Learn about NFCA’s GREAT Schools, Colleges, and Camps from its program director Beckee Moreland during this back-to-school special. Webinar participants will also hear the perspective of a school system that has already implemented the GREAT program to make its schools a safer place for children with special dietary needs through Jessie Coffey, District Nutritionist for Lincoln Public Schools.
When: Wednesday, September 17, 2014
Where: Your computer
Time: 8:00 p.m. EDT/5 p.m. PDT
Speakers: Beckee Moreland, Director of NFCA's GREAT Kitchens Program and Jessie Coffey, RD, LMNT, District Nutritionist for Lincoln Public Schools, Nebraska
Sponsored by Crunchmaster, this webinar is free of charge!
About the Panelists
Jessie Coffey, RD, LMNT
Jessie is currently the Nutrition Specialist, Lincoln Public Schools in Lincoln, Nebraska. She is the President of the Nebraska Academy of Nutrition and Dietetics, a member of the Academy of Nutrition and Dietetics, and a State Steering Committee Member for the Nebraska Action for Healthy Kids Coalition. Jessie holds a Bachelor of Science in Nutritional Science and Dietetics and is working toward a Master’s degree in Public Administration.
Beckee Moreland, NFCA Director of GREAT Kitchens
Beckee Moreland is a recognized gluten-free market expert with the National Foundation for Celiac Awareness (NFCA), and has worked as a gluten-free consultant for companies in the food industry since 2008. She currently manages NFCA’s Gluten-Free Resource Education and Awareness Training (GREAT) Foodservice programs, which are ADA and ACF accredited training programs for foodservice professionals and dietitians. Beckee also heads the GREAT Business Association, which promotes networking and best practices for safety and transparency in gluten-free food preparation and manufacturing. Beckee’s restaurant industry experience dates back over ten years. Beckee holds a Bachelor of Science, Education from University of Nebraska-Lincoln.