Aging Well: Building a Better Diet with Nutrient Density,” a free webinar from the General Mills Bell Institute of Health and Nutrition, will arm healthcare and senior living professionals with helpful information about nutrient dense food choices and their role in a dietary pattern for healthy aging.
The webinar, which provides 1 free CEU upon completion*, will offer participants the opportunity to:
- Learn about the principles of nutrient density
- Understand the importance of nutrient-rich foods for older adults
- Pick up tips and inspiration to incorporate nutrient-dense menu options
“Getting good nutrition can be a challenge at any age but it becomes increasingly important for older adults to follow a diet that is rich with nutrients to help them be as healthy as can be,” said Michelle Tucker, MS, RD, a senior nutrition scientist at the General Mills Bell Institute of Health and Nutrition. “Our free webinar will break down nutrient density as a concept, and help attendees understand how nutrient density can be used to improve nutrition quality for the aging adult.”
Tucker adds that the webinar will share tips to use in senior living and healthcare settings, and Chef Gilles Stassart will provide inspiration with ideas and recipes built upon the principles of nutrient density.
Featured speakers include:
- Michelle Tucker, MS, RD, and senior nutritionist at the Bell Institute of Health and Nutrition, who brings health and nutrition expertise to General Mills’ Healthcare Channel team and Snacks businesses.
- Chef Gilles Stassart of General Mills Convenience & Foodservice, who works closely with healthcare foodservice professionals to provide education, training and inspiration
The webinar will be presented live at 12 p.m. CST on Wednesday, March 6, 2019. It will also be available for download at www.generalmillscf.com following the live presentation.
Foodservice professionals can register to participate in the live webinar here.
About the Bell Institute of Health and Nutrition
The General Mills Bell Institute of Health and Nutrition is a dedicated group within General Mills whose mission is to be the source of health and nutrition expertise that creates value and growth. We believe food should make us better, so we work hard to make safe food people love, while improving the nutrition of our products. Bell Institute experts provide guidance to General Mills business teams and bring together capabilities in scientific research, health communications and regulatory affairs for the benefits of our customers, consumers, the food industry and nutrition communities. The Bell Institute develops science-based nutrition education materials for health influencers and their clients. Learn more at www.bellinstitute.com.
About General Mills Convenience & Foodservice
The General Mills Convenience & Foodservice division serves the convenience, foodservice and bakery industries by providing quality products from time-trusted brands along with culinary, nutrition education and marketing resources to help operators succeed. Its distinguished brand portfolio includes Big G Cereals, Yoplait, Nature Valley, Gold Medal, Pillsbury, Chex Mix, Bugles and Gardetto’s. Headquartered in Minneapolis, Minnesota, USA, the division had fiscal 2018 net sales of $1.93 billion. For more information, please visit www.generalmillscf.com.
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General Mills Convenience & Foodservice
*You must register and log in to the webinar with your individual credentials to receive credit.
- American Culinary Federation, Inc.
This program is approved to qualify for 1 continuing education hours toward the initial or recertification application for ACF certification. Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.
- Academy of Nutrition and Dietetics:
This program is approved to qualify for 1.0 (Level 2) CPEU for registered dietitians (RDs) and dietetic technicians, registered (DTRs) by the Commission on Dietetic Registration (CDR)
- Association of Nutrition & Foodservice Professionals
This program is approved to qualify for 1 continuing education hour by the Certifying Board for Dietary Managers (CBDM)