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During the webinar, Professor Chris Seal will discuss the different forms and types of carbohydrate in foods, ranging from different types of starches, dietary fibre, small oligosaccharides and free sugars.  Does it matter which types of carbohydrate we consume and which should we avoid?  How can we improve diet, especially fibre intake, by changing the types of carbohydrate we consume (e.g. switching from refined grain foods to whole-grain foods)?

Who should participate? 

Clinicians (dietitians, health care professionals, nurses), physicians and general practitioners, academic researchers and teachers, postgraduate students, food policy stakeholders, members of the food industry and commercial sectors.  

Questions?

If you have any queries or for further information, please contact the Society's Professional Development Manager.

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