BEGIN:VCALENDAR VERSION:2.0 PRODID:-//jEvents 2.0 for Joomla//EN CALSCALE:GREGORIAN METHOD:PUBLISH BEGIN:VTIMEZONE TZID:America/Chicago X-LIC-LOCATION:America/Chicago BEGIN:DAYLIGHT TZOFFSETFROM:-0600 TZOFFSETTO:-0500 TZNAME:CDT DTSTART:19700308T020000 RRULE:FREQ=YEARLY;BYMONTH=3;BYDAY=2SU END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0500 TZOFFSETTO:-0600 TZNAME:CST DTSTART:19701101T020000 RRULE:FREQ=YEARLY;BYMONTH=11;BYDAY=1SU END:STANDARD END:VTIMEZONE BEGIN:VEVENT UID:10ee4b66b5bb24f851e0234e547741db38 CATEGORIES:Nutrition & Dietetics Related Events SUMMARY:Webinar: Food as a Protective Factor DESCRIPTION:
Join us for Food Service Guidelines Collaborati ve's (FSGC) March webinar where we’ll be discussing the connections between nutrition and COVID-19, and the related policies and systems in foodservic e that must innovate to support healthier eating.
Speaker:
Dariush Mozaffarian, MD, DrPH | Dean, Jean May
er Professor of Nutrition & Medicine, Tufts Friedman School of Nutritio
n Science and Policy, and Professor of Medicine at Tufts Medical School
Moderated by Captain Heidi Blanck, PhD | Chief, Obesity Prevention and Co
ntrol Branch, Centers for Disease Control and Prevention
About the Series
The Food Service Guidelines Collaborative's
(FSGC) year-long webinar series, Resetting the Foodservice Experience: Les
sons and Opportunities from COVID-19, provides a forum for public health an
d industry to come together for discussions that mobilize greater sustainab
ility, nutrition, equity and resilience in foodservice.