San Diego Convention Center, Ballroom 20D
Monday, April 04, 2016
8:00 AM–10:00 AM
Chairs
Wayne W. Campbell, PhD, Purdue University
Frank B. Hu, PhD, Harvard University
Presentations
Red and Processed Meats in the American Diet: How Much Do We Really Eat?
Keith Belk, PhD, Colorado State University
Red Meat Intake and Dietary Patterns for Cardio-metabolic Health.
Frank B. Hu, MD, Harvard University
Red Meat Intake and Dietary Patterns for Cancer Prevention.
Marjorie L. McCullough, ScD, American Cancer Society
Dietary Guidance and the Future of Red Meats.
Wayne W. Campbell, PhD, Purdue University