Fiber Forward: Bridging the Gap with Everyday Foods

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Fiber is one of the most talked about — and most overlooked — nutrients in the American diet. Despite its proven benefits for digestive health, heart health and overall wellness, most consumers fall far short of daily recommendations. This session equips dietitians and retail dietitians with the tools to change that.

You’ll learn to:

• Break down the different types of fiber and their unique health roles.
• Analyze current U.S. intake trends and the barriers keeping consumers from meeting their goals.
• Understand how popular diet patterns and food trends impact fiber consumption.
• Communicate fiber’s benefits in ways that resonate with diverse audiences.
• Share practical, client-friendly strategies, including easy breakfast solutions, to help shoppers boost fiber intake every day.

This webinar is sponsored by WK Kellogg and has been submitted for one CPEU by CDR for dietetic professionals.

Presenter: Emily Bowman, MJ, MBA, RDN of WK Kellogg Co.

Bio: Emily Bowman, MJ, MBA, RDN, is Senior Manager, External Impact Engagement at WK Kellogg Co, where she advances Feeding Happiness, the company’s sustainable business strategy, through evidence-based nutrition outreach and stakeholder partnerships. She leads high-impact engagements with health professionals and helped deliver WK Kellogg Co’s 2024 Sustainable Business Report.
Before WK Kellogg Co, Emily spent more than a decade in the food sector supporting R&D teams across regulatory affairs and nutrition communications with work centered on helping consumers make informed, evidence-based choices. She is a registered dietitian nutritionist and active member of the Academy of Nutrition and Dietetics (Dietitians in Business & Communications and Food and Culinary Professionals) and mentors emerging professionals to build influential, mission-driven careers that bridge nutrition, sustainability, and communications. Emily holds a Master of Jurisprudence in Global Food Law (Michigan State University), an MBA and dietetic internship (Dominican University), and a BS in Dietetics (Western Michigan University).