Meet Stephanie Beaudette, FDR Registered Dietitian

In an ongoing article series on the FDR blog, we’re introducing each member of the team with a Q&A. Today we talk to Stephanie Beaudette who has worked with us since 2016.

What are your responsibilities at Food & Drink Resources?

As a registered dietitian, I serve as the primary nutrition expert at Food & Drink Resources. My responsibilities include conducting recipe nutrition analysis, calculating calories for menus, ensuring accurate ingredient and allergen declarations, and staying up-to-date on nutrition regulations for labeling and restaurant compliance.

What do you enjoy most about working with FDR?

I enjoy working with a talented and supportive team that truly values work-life balance. The flexibility of a remote schedule has allowed me to thrive in both my professional and personal life.

Tell us about a few of your career highlights. What has your professional path looked like?

My career has been dynamic, with frequent relocations requiring me to adapt and reskill. I’ve had the privilege of working in nutrition for pregnant women, both locally and at the state level, where I trained healthcare providers nationwide. Additionally, I’ve worked in school nutrition and am currently focusing on culinary nutrition, helping bridge the gap between health and food service.

Are there any particular foods or prep methods you wish more restaurants would consider for their menus?

I would love to see restaurants make a concerted effort to reduce excess salt and sugar in their dishes. Small adjustments in seasoning and ingredient selection can make a big difference in improving overall health while maintaining great flavor.

Pictured here: Foods that many people have allergies to. Stephanie says that allergen declarations are not currently required on menus, but whatever you can do to enhance food safety is time well spent.

Are there any nutritional requirements on the horizon that restaurant brands should be aware of?

Restaurants should be proactive in expanding their understanding of food allergens. While allergen declarations are not yet required on menus, training staff to prevent cross-contamination and maintaining an up-to-date list of ingredients for all recipes is a great step toward enhancing food safety and awareness.

Is there a health and wellness trend you wish would go away or one you wish people paid more attention to?

I’d like to see people focus less on trends that eliminate entire food groups and more on building a balanced, nutrient-rich diet. A foundation of vegetables, fruits, lean proteins, and whole grains is key to long-term health. Instead of restricting foods, we should emphasize adding healthful choices to our plates.

What are your favorite foods to indulge in?

Sushi is definitely my go-to. It’s fresh, flavorful, and always feels like a special indulgence!

Connect with Stephanie on LinkedIn and learn more about FDR’s menu nutritional services in this blog post.