General Mills to Offer Free Webinar on Food and Nutrition for Aging Adults

Healthcare and senior living foodservice professionals will learn about the latest science on aging, nutrition and exercise for older adults while earning free CEU credit.
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WHAT:       “Eating Well for Aging Well” is a free webinar from the General Mills Bell Institute of Health and Nutrition that will discuss dietary patterns for healthy aging and what it takes to stay healthy for those in their 50s and beyond. Healthcare and senior living professionals will learn how to better serve this growing segment of the population.

“As our population continues to age, healthcare professionals need to stay on top of the latest research and trends to meet the unique needs of older adults,” said Michelle Tucker, MS, RD, a senior nutrition scientist at the General Mills Bell Institute of Health and Nutrition. “We are excited to present this free webinar which will dive into the latest research on food and nutrition for the aging and share actionable tips to help professionals best serve patrons in their 50s, 60s, 70s and beyond.”

The webinar, which provides 1 free CEU upon completion*, will offer participants the opportunity to:

  • Learn how to identify dietary patterns for healthy aging
  • Understand and use the latest discoveries about macro and micronutrients
  • Learn how to separate science fact from science fiction when it comes to food and nutrition for older adults

WHO:          The featured speaker for the webinar is:    

  • Christine Rosenbloom, PhD, RDN, FAND, is president of Chris Rosenbloom Food and Nutrition Services, LLC. She recently co-authored a book called Food & Fitness After 50, featuring information on health and nutrition for aging adults.

WHEN:       The webinar will be presented live at 12 p.m. CST on Wednesday, Oct. 10, 2018. It will also be available for download at following the live presentation.

HOW:          Foodservice professionals can register to participate in the live webinar here.

About the Bell Institute of Health, Nutrition and Food Safety

The General Mills Bell Institute of Health, Nutrition & Food Safety, is a dedicated group within General Mills whose mission is to be the source of health, nutrition, and food safety 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

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

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CONTACT:   Sarah Peterson
                      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). 
  • Association of Nutrition & Foodservice Professionals 
    This program is approved to qualify for 1 continuing education hour by the Certifying Board for Dietary Managers