Healthy Dining Adds “Dynamic Duo” to Expert Nutrition Team
New team members to lead further development of personalized eating ecosystem.
SAN DIEGO, CALIF. (December 3, 2018) -- California-based Healthy Dining, the leading provider of nutrition services and technologies for the restaurant industry, announces the expansion of its nutrition team with the addition of Olivia Schwartz, MS, RD, and Kelly Donahue, BS.
This “duo” joins Healthy Dining as it continues to amplify its quest to unite consumers with first ever MyMenu® personalized eating technologies. Together with Healthy Dining’s team of nutrition, research, marketing, and software experts, Olivia Schwartz and Kelly Donahue will be leading the first ever MyMenu® “virtual menu concierge” offered to the San Diego public. MyMenu provides restaurant guests with unprecedented personalization functionality to easily find menu items based on personal health needs and lifestyle preferences, ranging from high performance for athletes and first responders, to weight loss and diabetes, to food allergies and sensitivities, to eating styles like vegan, vegetarian and organic. Learn more here.
“Olivia and Kelly are working one-on-one with local San Diego chefs to help them offer accurate nutrition information and healthful menu choices for MyMenu. As strong additions to our expert team, Kelly and OIivia both share in our company’s passion in optimizing consumer health and furthering environmental sustainability – in a delicious way,” said Anita Jones-Mueller, Healthy Dining founder and CEO. Restaurants and chefs can learn more here.
Olivia Schwartz, MS, RD, completed both her master’s degree in community and behavioral nutrition and her bachelor’s degree in human nutrition from Virginia Tech. “This is my dream job because I get to pair two of my passions: nutrition and technology,” said Olivia Schwartz, Healthy Dining’s San Diego Program Manager. “MyMenu fulfills my desire to empower consumers to make informed and personalized food decisions when dining away from home.” During college, Olivia provided nutrition analysis services for Virginia Tech Dining Services and likes to tout that she learned about providing excellence in customer service in her positions at Trader Joe’s and Whole Foods.
Kelly Donahue, BS, received her bachelor’s degree in applied science in dietetics and clinical nutrition from Cal Poly, San Luis Obispo. “As a foodie, I am thrilled to be a part of building this revolutionary restaurant nutrition technology to help people meet their various nutrition needs when eating out,” said Kelly Donahue, Healthy Dining’s San Diego Restaurant Nutrition Specialist. Kelly recently worked at a health-focused meal delivery company where she conducted nutrient analysis, created recipes for different populations (e.g., vegetarian, pescatarian, celiac, etc.), and authored a health and fitness blog. She also worked as an assistant dietitian for Long Beach Unified School District.
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About Healthy Dining
Accents On Health, Inc., DBA Healthy Dining, has received 13 awards through the National Institutes of Health (NIH) Small Business Innovative Research (SBIR) program. These awards focus on the development and evaluation of health-related behavior and environmental change strategies for the restaurant industry. These projects, and the technologies and services developed, provide the Healthy Dining team with deep insights into the successful execution for short- and long-term public health benefit.
Healthy Dining has grown to be the most experienced restaurant nutrition services provider in the world, supporting restaurants of all types and sizes. Services include nutrient analysis, allergen and gluten identification, and validation of attributes such as “organic,” “clean,” “vegan,” and other terms. The company’s signature site, HealthyDiningFinder.com, originally developed through NIH SBIR funding, is the only search engine of its kind helping Americans easily find better-for-you menu choices at thousands of participating restaurants coast to coast.
Healthy Dining has recently launched MyMenu,® a “virtual menu concierge” that gives guests unprecedented personalization functionality to find menu items based on personal health needs and lifestyle preferences. This groundbreaking technology – accessed on the restaurant websites, mobile apps, and/or tablets and kiosks within the restaurant setting – is poised to revolutionize how guests choose restaurants and find menu items aligned with personal goals and preferences. The MyMenu platform, now launched with nearly 1,200 restaurant locations, will also be available at an enterprise level for universities, health and wellness organizations, weight and diabetes management, wearables and other wellness-focused industries in 2019.