Communicating About Food Allergens in Colleges and Universities
Wednesday, October 5, 1 p.m. ET
Teens with food allergies face many unique challenges as they transition from living at home to dining on campus. This webinar will address how to communicate effectively about your food allergies at college or university. Areas of focus include what to look for when researching schools, different dining options available to students, working with the disabilities services department, foodservice and student responsibilities, and more.
Laura Lapp is the Vice President of Wellness and Sustainability for Chartwells Higher Education Dining Services. In this role, Laura drives enterprise solutions and programs that provide strategies for wellness, regulatory and sustainability across the higher education sector. Laura manages purchasing compliance for the higher education sector and works closely with both culinary and marketing teams to build cohesion within the organization. Laura is a registered dietitian with more than 20 years of nutrition and foodservice industry experience. She has been with Chartwells for 11 years this fall, first as a regional dietitian and then as director of nutrition prior to moving into her current role. Prior to Chartwells, Laura was a clinical dietitian and worked in long-term acute care and intensive care. She held a certification in nutrition support from ASPEN (American Society for Parenteral and Enteral Nutrition) and also provided out-patient counseling for weight management and a variety of disease states A graduate of the University of Kentucky, Laura studied Nutrition and Food Science as an undergraduate and Dietetics and Hospitality Administration as a graduate student and completed her dietetics internship.
Terri Brownlee helps clients combine the science of good health and nutrition with the enjoyment and pleasure that comes from good, wholesome food. She has more than 20 years of experience in the field of nutrition in roles ranging from private practice and corporate consulting to foodservice and nutrition education. Currently the Director of Nutrition and Wellness for Bon Appétit Management Company, Terri manages strategic nutrition programming at colleges and businesses nationwide. Terri works closely with a team of chefs and registered dietitians to bring nutrition and wellness programming to the Bon Appétit cafés. Prior to joining Bon Appétit, Terri served as the Nutrition Director for Duke University's Diet & Fitness Center and Center for Living, where she directed the comprehensive nutrition services, authored the Diet & Fitness Center cookbook, and served as the media contact for numerous magazine, internet and television articles. Terri received her Master of Public Health at the University of North Carolina at Chapel Hill. As a foodie, Terri applies her knowledge of nutrition in helping her clients develop a healthier, more holistic approach to food, nutrition and overall wellness.