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 July 2013 | Kellogg’s Nutrition Know Newsletter for Healthcare Professionals

Congrats Student
Cook-off Winners!

Congratulations to our 2013 Student
Fiber-ful Kitchen Cook-off winners. You can link to their creative and nutritious recipes below. Thanks to all who entered.


(trip to FNCE 2013)

Sarah Worah,
Sodexo Distance Internship

Leggo My Eggo® with Avocado and Goat Cheese


($250 kitchen store gift cards)

Allison Kuhn,
U of Cincinnati

Crispy Goat Cheese Medallions with Spicy Tomato Relish

Elizabeth Zaremba,
Fairview U of Minnesota Medical Center Dietetic Internship

Pear Bars

Visit Us at the AADE Meeting in Philadelphia: August 7-10

Calling all American Association of Diabetes Educators (AADE) meeting attendees! Please visit us in the Exhibit Hall for diabetes-friendly resources and product samples from our Kellogg’s® and Murray Sugar Free® brands. Here’s where we’ll be:

  • Kellogg’s® – Booth #1641
  • Murray Sugar Free® – Booth #1639

Kellogg’s Breakfast Council Member, Dayle Hayes, Wins Prestigious Medallion Award

Dayle Hayes, MS, RD, will receive the Academy of Nutrition and Dietetics’ 2013 Medallion Award at the FNCE meeting in October. The award recognizes her lifetime of contributions to the dietetics profession and the Academy. We’re proud to have Dayle as a member of the Kellogg’s Breakfast Council. Congratulations, Dayle!

More Resources

Fiber-Focused Client Resources

Upcoming Conferences

Dear Subscriber,

Welcome to the July issue of the Know Network™ newsletter. It features free continuing education options, winning student recipes, new fiber resources, and so much more. Read on!

Send to a colleague

Catch Up on Continuing Ed this Summer – Free!

Join us on August 7 at 2 pm ET for Bringing Back the Basics – Cereal Breakfasts and Healthy Routines. Earn 1 CPE Unit while you learn:

  • How and why breakfast in America is changing
  • The latest research on the role of breakfast and  breakfast cereal on health including on body weight/ BMI, digestive health and cardio metabolic health
  • How breakfast cereal contributes to improved  nutrient intake
  • Strategies to bring people back to breakfast

Presented by Carol Byrd-Bredbenner, PhD, RD, FADA, professor of nutrition and extension specialist, Nutritional Sciences Department at Rutgers, The State University of New Jersey, and Lisa Sanders, PhD, RD, Director, Global Nutrition & Scientific Affairs at Kellogg Company. 1.0 CPE Unit approved by the Commission on Dietetic Registration.

Click here to register now.

Head to our Continuing Education Center to access two free one-hour CPE programs on the Today’s Dietitian website. Presented by Sharon Palmer, RD.

  • Help Your Patients Fill
    Their Fiber Gaps
  • Help Your Clients Reach
    their Health Potential with
    a Plant-Based Diet

Two New Resources on Fiber

KNOW the Facts of Fiber. This comprehensive compendium replaces our FIBER-pe-dia and features a summary of the latest fiber science and information to share with colleagues and clients. Topics include:

  • Fiber definitions and fiber policy
  • Fiber’s benefits for digestive health, cardiovascular health, diabetes, metabolic syndrome, weight management and immunity
  • Links to tips that help increase fiber in your clients’ diets
Top It Off with Fiber. Do your clients think fiber can’t taste good? Teach them otherwise with this new handout. It gives tips to add fiber as a flavorful finishing touch to breakfast, salads, entrees and desserts. Recipes too!

USDA Study: Cereal Nutrition Better than Ever

New research from the US Department of Agriculture shows the positive changes food companies have made to enhance the nutrition profile of ready-to-eat cereals. According to the study, fiber in breakfast cereals from major manufacturers increased 32 percent, while sugar and sodium decreased 10 percent and 14 percent, respectively, between 2005 and 2011.1

Read the USDA study here.

Kellogg Partners with AAP

We’re pleased to announce a new partnership between Kellogg and the American Academy of Pediatrics (AAP). To start with, we’ll:

Click to View Video
  • Sponsor AAP’s consumer website,, available in English  and Spanish
  • Develop an educational brochure on breakfast  for distribution to consumers via pediatrician  offices and digitally in English and Spanish
  • Support a presentation and exhibit at the AAP National Conference & Exhibition this  October in Orlando
Stay connected to resources, product and program news, new research findings, industry insights and educational materials with our monthly Know Newsletter. View past issues

1Thomas RG, Pehrsson PR, Ahuja JKC, Smieja E, Miller KB. Recent trends in ready-to-eat breakfast cereals in the U.S. Procedia Food Science 2 (2013) 20-26.

As a premier sponsor of the Academy of Nutrition and Dietetics, Kellogg Company encourages you to visit for more information and tools. You can also find additional resources at

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