Recorded Webinar: Grain: A Contemporary Look at a Classic Staple

Suggested CDR Learning Codes: 2020, 2070, 2090, 8090; Level 2
Suggested CDR Performance Indicators: 8.1.3, 8.4.1, 13.2.3

What's old is new again! Grains have played a historically significant role in the diet for thousands of years, yet are some of today's trendiest foods. Ancient grains, in particular, are surging as a new culinary darling. However, many nutrition professionals and consumers are unaware of the unique health benefits, nutrition profiles, and practical applications of individual grains—including classic grains like oats, corn, and wheat and ancient grains like quinoa, amaranth, and sorghum.

This webinar will take an exclusive look at the current menu adoption cycle trends of grains—specifically, which grains are popular and how are they being used. The webinar will also dive into an evidence-based and practical discussion of the health benefits and culinary application of both trending and staple grains.

The live version of this webinar was presented by Holley Grainger, MS, RD, and Managing Director of Datassential, Jack Li, on Thursday October 29, 2015, at 2 pm EDT. This recorded version is approved for one hour of continuing education credit. RDs should list code 175 for this activity type.

By registering for this free continuing education course, you are granting permission to Today's Dietitian to share your demographic information and e-mail with the course sponsor for potential marketing purposes.

Learning Objectives

After completing this continuing education course, nutrition professionals should be better able to:

  1. Summarize trends in the consumption of grains.
  2. Discuss recent research relating to the health benefits of eating grains.
  3. Provide clients with evidence-based recommendations for implementing a variety of grains into a balanced diet.
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
Course expires: 

Holley Grainger, MS, RD, is a nationally recognized nutrition and lifestyle expert, who has instructed millions of home cooks on how to make simple, fast and healthy meals through her online videos, media appearances and writing. Holley was recognized by the College of Human Environmental Sciences at The University of Alabama in 2010 with the Professional Achievement Award in Dietetics and by the Alabama Dietetic Association as the Recognized Young Dietitian of the Year in 2009. Holley is an honors graduate from The University of Alabama with a Bachelor of Science in Food and Nutrition and a Master of Science in Human Nutrition, and completed her dietetic internship at the Medical University of South Carolina. Holley has been featured in hundreds of television and radio segments nationwide including Dr. Oz, The Doctor's, NBC's Today Show and Weekend Today, CBS's The Early Show, TBS Movie and a Makeover, Fox News Channel, CNN, and others.

Jack Li, Managing Director, Datassential, spearheads Datassential's custom insights and new products initiatives. Over the past decade, Jack has helped launch a number of foodservice research platforms.

Jack has led hundreds of research studies for foodservice manufacturers and distributors across a broad array of topics. Jack holds an MBA from the Anderson School at UCLA, and is a 2003 recipient of the IFMA Sparkplug award.


This complimentary 1-credit continuing education webinar is brought to you with support from Kellogg's. Please note that Kellogg's provided financial support only and did not have input into the information provided in this course.

Holley Grainger reports the following relevant disclosure: She serves as a consultant to Kellogg's Breakfast Council. Jack Li has no disclosures to report for this program. View our disclosure policy.

Available Credit

  • 1.00 CDR


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