Cellular and Physiological Nutrition/Metabolism
Clinical and Translational Nutrition
Jessica Campbell, PhD (she/her/hers)
Director
General Mills, Bell Institute of Health & Nutrition
Minneapolis, Minnesota, United States
Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.
Joanne Slavin, PhD, RDN (she/her/hers)
Professor
Department of Food Science and Nutrition
University of Minnesota - Twin Cities
Balsam Lake, Wisconsin, United States
Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.
Whole grains are nutritional powerhouses, yet often under-consumed. This session reinforces their health benefits, from helping reducing chronic disease risk to promoting gut health. We'll delve into current dietary recommendations, practical strategies for increasing intake, and the role of ready-to-eat cereals. Discover why whole grains are an
essential component of a healthy diet and why we can't afford to overlook them.
Chair: Jessica K. Campbell, PhD (she/her/hers) – General Mills, Bell Institute of Health & Nutrition
Speaker: Joanne L. Slavin, PhD, RDN (she/her/hers) – University of Minnesota - Twin Cities
Speaker: John L. Sievenpiper – University of Toronto
Chair: Jessica K. Campbell, PhD (she/her/hers) – General Mills, Bell Institute of Health & Nutrition
Speaker: John L. Sievenpiper – University of Toronto
Speaker: Joanne L. Slavin, PhD, RDN (she/her/hers) – University of Minnesota - Twin Cities