Organized and sponsored by the Kellogg Company.
Sunday, April 03, 2016
6:30 – 8:00 am
San Diego Convention Center, 33BC
Program Description
Learning Objectives
At the end of this session, attendees will be able to:
- Describe the nutritional profile and potential benefits of ancient & heirloom grains, particularly in comparison to more common grains.
- Describe the processes and science behind reemerging grain modifications, such as sprouting, that may enhance grain nutrition.
- Evaluate the science and identify future opportunities for research on the benefits of ancient grains and sprouting technologies.
Agenda
Unveiling the Nutritional Bounty of Traditional and Ancient Grains, Julie Miller Jones, PhD, CNS, CFS, LN, St. Catherine University
Opportunities for Enhanced Nutrition through Sprouting and Other Grain Technologies, Maria Botero Omary, PhD, Riverside, CA