PASTA: A UNIQUE GRAIN FOOD
This one-hour on-demand webinar explains how pasta’s compact structure helps it release its energy slowly and steadily. The scientific presenters also cover the broad topic of healthy carbohydrates, traditional diets like the Mediterranean Diet, and pasta’s role in reducing obesity.
The international scientists participating in this webinar are:
Kantha Shelke, PhD
Corvus Blue (Chicago, USA) on pasta as a real, traditional food, including information about its history and how its structure and manufacturing contribute to its healthfulness.
Gabriele Riccardi, MD
Federico II University (Naples, Italy) on healthy carbohydrates and the low glycemic impact of pasta, and its place in the Mediterranean Diet.
Marta Garaulet Aza, PhD, DrPH
University of Murcia and Garaulet Clinics (Murcia, Spain) on pasta and weight management, and more specifically, pasta’s contribution to reducing obesity in a clinical setting.
President of Oldways (Boston, USA) summarizing the presentations, including the Healthy Pasta Meal Scientific Consensus Statement.
This resource has been realized by Oldways a preferred provider for Continuing Professional Education by the Academy of Nutrition and Dietetics in the US. For the CPE Pasta Course please go to www.oldwayspt.org.
Pasta: A Unique Grain Food
English with Spanish subtitles