Dairy on the Menu: Bone Health, Wellness & Inspiration for Every Healthcare Menu

Ensuring good bone health across the lifespan is essential to maintain activities of daily living and prevent age-related fractures and disability. There are several strategies to promote bone health, including proper nutrition and engaging in regular physical activity. In this webinar, Kelsey M. Mangano, PhD, RD, Assistant Professor and Director of the Nutritional Sciences Program at The University of Massachusetts, Lowell, will discuss the importance of bone health throughout the lifespan, highlight recent research on the role of dairy and its unique nutrient profile in helping to build bone mass and preventing osteoporosis, and share emerging research related to the gut microbiome and bone health. Chef Sonja Kehr, General Mills Corporate Chef, will help you put this information into practice by providing menu inspiration across different healthcare settings – from hospitals to senior living, cafeterias to in-room dining and more– that incorporate dairy and other foods with bone-building nutrients.

Learning Objectives: 
  1. Outline the role of nutrition in achieving optimal bone health through the lifespan. 
  2. Understand the role of dairy and calcium in improving bone health. 
  3. Summarize new areas of bone health research. 
  4. Demonstrate calcium-focused culinary and service ideas for a variety of healthcare menus – from hospitals to retirement living, tray-dining to staff cafeteria offerings to grab & go. 
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  • Duration:  1 hour 
  • Accreditation: 1.0 CEU - ANFP (through 12/31/2022)
  • Type: Monthly Webinar
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Course Activities


Kelsey Mangano, Ph.D., R.D.
University of Massachusetts, Lowell
Kelsey M. Mangano, Ph.D., R.D., is Assistant Professor and Director of Nutritional Science in the Department of Biomedical and Nutritional Sciences at The University of Massachusetts, Lowell. She is a member of the Center for Population Health at UMass Lowell and Center for Microbiome Research at UMass Medical School. Professor Mangano also holds an Adjunct Faculty appointment at the Marcus Institute for Aging Research, Hebrew SeniorLife, Harvard Medical School affiliate. Professor Mangano’s research lab aims to elucidate mechanisms behind the impact of nutritional factors and food additives on musculoskeletal aging and the gut. Current mechanisms include alterations in the gut microbiome and metabolomic response to nutrition.
Sonja Kehr, CEC, CCA
General Mills Global Culinary
At General Mills Foodservice, Chef Sonja wears many hats in the General Mills Culinary Center, but one of her favorite roles is teaching and training others, giving them confidence in the kitchen. Beyond her contributions as a valued trainer, Chef Sonja’s expertise spans troubleshooting recipes and product performance, trend forecasting, catering, recipe development, recipe standardization and menu engineering. She is also passionate about mapping flavor combinations with a focus on global flavors and concepts. Chef Sonja’s analytical skills help her to troubleshoot product performance and reverse engineer products. She likes the process of running General Mills products through their paces so she can feel confident standing behind their durability and versatility. She says, “I really like the science aspect of the culinary experience.” With more than twenty-five years of foodservice industry experience prior to General Mills, Chef Sonja’s career incudes time spent working in restaurant and bakery, large scale independent college and university, hospital/healthcare and catering.