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For Registered Dietitians seeking CPEU credit

Registered Dietitians can earn 1 CPEU credit per webinar. The video recordings can be viewed for CPEU credit up to 3 years after their original air date.

These activities should be logged as a 175 activity (Recorded Pre-Approved CPEU). To receive your certificate of completion, please email CPEU@oldwayspt.org to let us know which webinar recording you watched, and any feedback you may have. We welcome your feedback to continually improve the activities/materials offered. RDs may also submit evaluations of the quality of materials to CDR.

 

From Policy to Plate: The Role of Child Nutrition Programs in Filling Nutrition Gaps and Promoting Whole Grain Intake

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Liz Gearan, MS, RD, Principal Researcher and Deputy Director of Nutrition Research, Mathematica, and Joanne Slavin, PhD, RD, Professor, Food Science and Nutrition, University of Minnesota

Federal nutrition programs such as the National School Lunch Program (NSLP), the School Breakfast Program (SBP), the Child and Adult Care Food Program (CACFP), and the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) help ensure kids have access to nutritious foods and can help participants meet dietary recommendations. Each program has a whole grain requirement; but overall, kids’ intakes of whole grains fall short of recommendations. Promoting higher whole grain intakes through participation in Child Nutrition Programs can help kids establish a healthier eating pattern in recognition of whole grain’s health benefits. How can we promote whole grain intake and what is the role of policy in in helping kids meet dietary guidance? In the first part of the webinar, you’ll learn about the nutrition standards in Child Nutrition Programs and WIC, and research on the positive contributions these programs can make in kids’ diets. The second half will dive deeper to shine light on why whole grains are a critical part of Child Nutrition Programs’ standards for health, how policy can promote higher whole grain intakes, and ways health professionals can be a voice in the public policy dialogue on child nutrition. Thanks to the General Mills Bell Institute for Health and Nutrition for sponsoring this session! (Recorded on April 14, 2022)

Communicating Whole Grain Content to Shoppers: What Food Makers Need to Know

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Caroline Sluyter, Director of the Whole Grains Council, Oldways, Kelly LeBlanc, MLA, RD, LDN, Director of Nutrition, Oldways

In this session, experts at the Oldways Whole Grains Council will share insights from a newly-published study of Whole Grain Stamped products, and what this research reveals about whole grain trends over time in both the U.S. and Latin America. The speakers will also dive into findings from the 2021 Whole Grain Consumer Insights Survey to share what consumers are looking for on the label when they are shopping for whole grain foods, and what other product attributes are important to shoppers in addition to whole grain content. Finally, this session will close with a brief overview of regulatory differences in whole grain labeling across a few key international markets and how these differences impact making whole grain content claims. (Recorded on April 6, 2022)

Shaking Up the Breadbasket: The Dietitian’s Guide to Increasing Biodiversity with Ancient Grains

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Shane Frederick, Manager of Strategic Programs for the Specialty Soya and Grains Alliance, Laurie Scanlin, Principal Scientist at Ardent Mills, and Neil Doty, Business Development Manager for Northern Crops Institute

Biodiversity is an essential element of a healthy food system, and yet just three crops (wheat, rice, and corn) provide more than 40% of the calories eaten worldwide. In this session, Shane Frederick, Manager of Strategic Programs for the Specialty Soya and Grains Alliance will introduce how farmers and dietitians can work together to better integrate ancient grains into our food supply. Laurie Scanlin, Principal Scientist at Ardent Mills will demonstrate how ancient grains have been adapted to the climate over time and will highlight consumer trends for ancient grains and innovative new applications for ancient grains. Her presentation will also review the importance of including more ancient grains from an environmental, nutritional, and economic perspective. Lastly, Neil Doty, Business Development Manager for Northern Crops Institute, will reveal insights from the product development side on how foods can be reformulated with ancient grains, and how dietitians can be a part of the solution. Thanks to our friends at the Specialty Soya and Grains Alliance for sponsoring this session!

The Economics of Whole Grain and Public Health – The Impact and Application of Eating More Whole Grains

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Allison Yoder, MA, RDN, LD, Nutrition in Food Retail Program Development Fellow through the Academy of Nutrition and Dietetics Foundation and Kevin Miller, PhD, Principal Scientist, General Mills Bell Institute of Health and Nutrition

The health benefits of consuming a diet rich in whole grain are fairly well recognized, but what about the economic benefits? The first half of this webinar will showcase newly published data on the economic impact of whole grain intake on public health and health endpoints. The second half of the webinar will focus on putting this data into practice by sharing practical applications for encouraging whole grain consumption through simple, affordable changes to dietary habits. Thanks to the General Mills Bell Institute for Health and Nutrition for sponsoring this session! (Recorded on Tuesday, November 16 at 1:00pm ET)

The Whole Grain Picture: Sharing the Science Behind Oats 

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Dawn Jackson Blatner, RDN, CSSD, Author and Food and Nutrition Expert, and YiFang Chu, PhD, MBA, FACN, Director of Nutrition Sciences at PepsiCo

Oats are one of the most popular whole grains in America, and the abundant choices (old fashioned, steel cut, instant, etc.) can leave some shoppers confused. In this session, Dr. YiFang Chu, Director of Health & Nutrition Sciences at PepsiCo will share the science and research behind oat milling and oat nutrition. Registered Dietitian, Dawn Jackson Blatner, will then share tips for how to communicate these nutritional nuances to clients to support increased whole grain and oat consumption. Thanks to The Quaker Oats Company, which is a unit of PepsiCo, Inc., for sponsoring this session! (Recorded on Wednesday, November 3 at 2:00pm ET)

Understanding Whole Grain Processing and Impacts on Nutrition 

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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 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, 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! (Recorded on Thursday, November 19, 2020 at 3:00pm ET.) 

Sourdough Bootcamp: How (and Why) to Create a Whole Grain Sourdough Starter… and What to Do with It

Erin McKenney, PhD, Teaching Faculty and Academic Coordinator for the department of Applied Ecology, North Carolina State University
View PDF of slides (3.2 MB) / View Video (1 hour)

Whether you’ve been impacted by the shortage of yeast, or you find yourself spending more time at home and are interested in taking on some baking experiments, there has never been a better time to give sourdough baking a try. Did you know that sourdough starters fed different types of flour (whole wheat flour, einkorn flour, rye flour, buckwheat flour, etc.) can have different aromas, bacterial communities, and baking capabilities? In this presentation, we take a deep dive into the nutritional and microbial benefits of sourdough fermentation with a special focus on whole grains. We’ll finish by offering a sneak peek at some of our favorite whole grain sourdough recipes, and where home bakers and fermentation enthusiasts can learn more about these topics. (Recorded on June 30, 2020)

Transforming Your Taste Buds: How to Make Whole Grains the Food You Crave

Dr. Keith Williams, Director, Feeding Program, Penn State Hershey Medical Center
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Contrary to popular belief, our food preferences are not set in stone. They can evolve over time, in response to social and cultural cues, as well as exposure to different foods and flavors. In this webinar, we’ll share evidence-based techniques for making picky eaters a thing of the past, with a focus on how to apply these lessons to increase whole grain consumption across all age groups. (Recorded on May 8, 2020)

Wheat Sensitivities: Sorting Fact from Fiction

Dr. Lisa Kissing Kucek, Plant Research Geneticist, USDA-ARS
View PDF of slides (5.5 MB) / View Video (52 minutes)

Some books and celebrities blame “modern wheat” for the perceived rise in gluten-related and wheat-related disorders, and yet research shows that this relationship is more complex than it may seem. In this webinar, attendees will learn about the differences between ancient, heritage and modern wheats and how they may impact immunoreactive compounds. This session will also explore which processing methods show promise with regards to wheat sensitivities and provide tips for producing healthy whole grain foods that people of all backgrounds and health concerns can enjoy. (Recorded on April 15, 2020)