Yoghurt – what’s in a tub? The science behind the health benefits of yoghurt

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Professional Development
1h

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Yoghurt is often labelled as a ‘superfood’ for its nutrient density, gut health benefits and high protein content which can positively impact satiety and muscle mass. Yet despite these benefits, concerns have been raised about the sugar content in flavoured yoghurt. With growing recognition of the importance of dietary guidance being based on the evaluation of the whole food matrix rather than individual nutrients, this webinar will take a deep dive into the emerging research around the health benefits of all types of yoghurt, to help you increase your knowledge around the unique health benefits of this ancient fermented dairy food.

Teri Lichtenstein, Accredited practising Dietitian, will share with us the latest evidence around this nutrient-rich food and all the benefits that yoghurt has to offer.


Register for this FREE live webinar on:
26th Feb 12.30 – 1.30pm Melb/SYD time (AEDT UTC+11)
26th Feb 11.30am -12.30pm Brisbane time (AEST UTC+10)
25th Feb 8.30pm – 9.30pm New York USA time (UTC – 5)


About the speaker:

Teri Lichtenstein is an Accredited Practising Dietitian and has worked in the food and health industry for over 20 years. She is director of FoodBytes, a nutrition communications agency and prior to that she was the Marketing Manager for large global brands at Nestlé Health Sciences. Teri and her team at FoodBytes provide strategic nutrition expertise to organisations such as Dairy Australia, Hort Innovation as well as food companies, schools and universities. Teri is a board member of Nutrition Australia and has served on advisory committees for the Dietitians Association of Australia and Sports Dietitians Australia.

Supported by  



CPD/CEU hours are applicable for Australia, New Zealand, USA dietitians. Check your local country requirements to see if you can claim for continuing education.

CDR Activity Number Live: 153629 / Recorded:153630 (recording CEU approved until 19 Feb 2023)
Activity Type: 171 Live Webinar OR 175 Recorded Pre-Approved CPE
CPE Level: 2

Suggested performance indicators:

8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.

Suggested learning need codes:

2020: Composition of foods, nutrient analysis
2000: Science of food and nutrition

 

Presented By
Teri Lichtenstein