Currently a nutrition consultant, Cheryl is a seasoned thought leader and a story teller who is passionate about translating sound science and consumer insights into compelling messages, advice and products for consumers. Cheryl is co-author of the book “Recipe Nutrient Analysis: Best Practices for Calculation and Chemical Analysis” and has been actively involved in menu labeling. Her leadership was recognized by Full Service Restaurant Magazine when named one of “40 under 40 rising stars” in March 2014. Charlotte Rommereim, RD, LN, LDAgriculture Subgroup Chair