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Sandra Morreale received her bachelor of science from the Department of Foods and Nutrition at Purdue University, completing the Coordinated Program in Dietetics (CUP). She earned a Master’s degree in business administration from DePaul University. Her first position was as a clinical dietitian in a Chicago hospital. Her talent for nutrition communication soon established her in both professional organizations and industry.
In 1987, she accepted a position at Kraft Foods, Inc., in Glenview, Illinois, where she has had a rich career. Currently the Associate Director of Nutrition, she is responsible for nutrition communication programs to meet the needs of consumers and health professionals about food, diet and health.
Since joining Kraft Foods, Sandra provides timely perspectives on nutrition and health issues to guide research and development, marketing and public relations efforts. She initiated a nutrition communication outreach program to professionals, established a Healthy Living recipe and food communication strategy to promote well-being among consumers, and is instrumental in health marketing and nutrition education programs about better-for-you products, including innovative internet tools about nutrition and health.
Sandra Morreale serves as a media spokesperson on nutrition topics and has given a number of platform presentations at professional conferences on topics ranging from consumer attitudes about nutrition to emerging health benefits of diet components.
Prior to joining Kraft Foods, she served as Marketing Administrator for The American Dietetic Association, where she was associate editor of The Competitive Edge: Marketing Strategies for the Registered Dietitian manual and managed the media spokesperson network to position the Association as the expert voice in promoting optimal health and well-being.
She is a Fellow and member of The American Dietetic Association. Sandra has served on the boards of the Chicago Nutrition Association and the Chicago Heart Association. She has served as a member of the ADA’s Strategic Planning Committee and as an internship preceptor to dietetic students.
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