Ancient grains
The nutritional and environmental advantages of ancient grains over modern wheats
Friday, April 15, 2016, 10am to 11am AEST
The presentation will cover:
Definition and classification of ancient grains
Consumer trends driving the swing from modern wheats to ancient grains
History, nutrition and use of three ancient grains: teff, millet, heritage wheats
The six easiest ancient grains to incorporate into the diet
Watching this presentation and completing the assessment can contribute towards assessable Continuing Professional Development hours
About the Presenter
Catherine Saxelby is an Accredited Practising Dietitian and Nutritionist and author of 10 books, including her latest, The Complete Food and Nutrition Companion - The Ultimate A-Z Guide (Hardie Grant $45). Catherine has almost 30 years’ experience as a dietitian, having spent time in clinical, teaching, industry and consulting practice and freelancing. She devotes her time to writing for magazines and her popular website www.foodwatch.com.au with a monthly newsletter and extensive social media channels particularly Instagram and Twitter. Catherine is a huge fan of bread and baking, and spent five years as a dietitian at the Bread Research Institute. However she honed her knowledge while researching and writing a recent book, Ancient Grains: Whole-Food Recipes for the Modern Table (Arbon Publishing, $34.95).
Registration includes
Access to the live webinar or a recording of the webinar
Presentation notes
Multiple choice questions and answers
Suggested further reading
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