(Recorded on November 19, 2020. Viewing the recording of this presentation is eligible for CPEU credit until November 19, 2023)
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, shares updates on the health beneïĴts of whole grains and why whole grains were an especially important part of the report of the 2020 Dietary Guidelines ScientiïĴc Advisory Committee.  Additionally, Dr. Eric Decker, Professor and Head of the Department of Food Science at the University of Massachusetts, shares research on how various processing methods impact the health of whole grains. The session closes with practical tips on how to help patients and clients meet the dietary recommendations for whole grains. Thanks to the General Mills Bell Institute for Health and Nutrition for sponsoring this session!Â
The video recordings can only be viewed for CPEU credit for up to 3 years after the original air date. For questions about CPEU credit, please contact [email protected].
