Symposium Session: Pro-Grain in a Grain-Free World: Why Grains Still Matter

This is not a webinar or course for purchase- this is a module for credit claiming for our 2019 Spring Symposium attendees and cannot be purchased or taken by non-attendees. These sessions are exclusive to our symposium, however, the topics may be revisited in the future in the form of a webinar or self-study course.


Suggested CDR Learning Codes: 2070, 4000, 4030, 5370

Performance Indicators: 8.1.2, 8.1.3, 8.3.6


With the growing popularity of keto, paleo, gluten-free and low carbohydrate diets, this session will explore the science behind the value of carbohydrates, especially the right balance of whole and refined grain foods, in the diet as detailed in Dietary Guidelines for Americans. Common misperceptions about carbohydrates and enriched and fortified grain-based staple foods in terms of weight control and other health endpoints will be discussed. This presentation will also detail data showing the benefits of dietary patterns with the right balance of whole and refined grains foods. Strategies to help your clients address the whole grain and fiber gap and create healthful, balanced dietary patterns will be suggested. 

Learning Objectives

After attending this session, nutrition professionals should be able to:
 

  1. Describe current grain intake in the U.S. population, and explain the benefits of obtaining the right balance and amount of whole and refined grain foods in a balanced diet.
  2. List the benefits of whole grain consumption on a variety of chronic disease endpoints.
  3. Apply the science to address common questions about grains to help clients fill the gap in whole grain consumption to meet the Dietary Guideline recommendations of 'making half your grains whole'.
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
05/22/2019
Course expires: 
05/23/2020
CE Club cost:
$0.00
CE Club cost:
$0.00
Cost:
$0.00
Rating: 
0

Julie Miller Jones, PhD, CNS, CFS, Fellow of AACCI, ICC and IFT, Distinguished Scholar and Professor Emerita, Foods and Nutrition, St. Catherine University, St. Paul, MN, a board certified (CNS) and licensed nutritionist, received a BS from Iowa State University and PhD from the University of Minnesota.  She is a professor emerita from St. Catherine University. She writes and speaks nationally and internationally on issues regarding nutrition and food safety with special emphasis on whole grains and dietary fiber, carbohydrates and glycemic index, and diets.  She is active in many scientific and professional organizations, she has served as president of the Cereals and Grains International. She has received a number of awards.

Available Credit

  • 1.00 CDR

Accreditation Period

Course opens: 
05/22/2019
Course expires: 
05/23/2020

Price

CE Club cost:
$0.00
CE Club cost:
$0.00
Cost:
$0.00
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