Join the Nutrition Entrepreneurs (NE) DPG for a webinar addressing fiber.

Presenters: Julie Miller Jones, PhD, LN, CNS and Crispin Howitt, PhD

When: Thursday, September 20th at 3:00 pm EST

Description:  Wheat flour is an important food staple around the world.  When eaten in the whole grain form, foods made from wheat kernels are meaningful sources of dietary fiber.  However, many products are made with refined white flour from the wheat endosperm and have much less dietary fiber because the bran has been removed.  Scientists have been exploring ways to develop wheat with more fiber in the endosperm to help address the global fiber gap.  This webinar will take you from wheat seed to wholesome bread.  Julie Miller Jones, PhD, LN, CNS, will outline the extreme fiber gap, resistant starch as a form of dietary fiber, and the current understanding of dietary fiber’s importance and impact on human health. Crispin Howett, PhD, will explain the path to developing and growing a higher fiber wheat by increasing the resistant starch content of the endosperm to make a higher fiber flour.  Attendees will gain insights into how agronomy and nutrition can intersect to address the fiber gap and improve public health.

CPE: 1 CPEU

CEU Codes: 8018, 2070, 4040

Registration is open to all.  Click here for more information and to register.

Sponsored by HealthSense™ Flour from Bay State Milling Company