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Understanding Whole Grain Processing and Impacts on Nutrition
Whole grains are an important part of a balanced diet, yet many Americans are still falling short of dietary recommendations for whole grain consumption. In this session, Dr. Caleigh Sawicki from the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University, will share updates on the health benefits of whole grains and why whole grains were an especially important part of the report of the 2020 Dietary Guidelines Scientific Advisory Committee. Additionally, Dr. Eric Decker, Professor and Head of the Department of Food Science at the University of Massachusetts, will share research on how various processing methods impact the health of whole grains. The session will close with practical tips on how to help patients and clients meet the dietary recommendations for whole grains. (Thanks to General Mills Bell Institute for Health and Nutrition for sponsoring this session!)

Nov 19, 2020 03:00 PM in Eastern Time (US and Canada)

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