2020 Menus of Change: Healthy, Protective Foods for our Immune System скачать в хорошем качестве

2020 Menus of Change: Healthy, Protective Foods for our Immune System

“On the Menu: Healthy, Protective Foods for our Immune System and More” Amidst the staggering loss of life and economic devastation caused by the pandemic, it’s not surprising to see significant new interest in dietary strategies to boost our immune systems. Diet-related diseases linked to the standard American diet—still largely meat-centric and rich in highly processed, sugary foods—globally accounts for a projected 11 million premature deaths per year. This connection has been further underscored by the media in recent months with data indicating a strong correlation between excess body weight, chronic disease, and the poor outcomes from COVID-19. Join us for this session where we will break down some basic facts about how the foods you eat play a role in securing a healthy immune system. We will look at what we know—and what we don’t yet know—about positive health impacts of specific foods versus dietary patterns. We’ll examine the current marketing environment for health claims tied to specific “super foods” and ingredients that may or may not have outsized disease-fighting and immune boosting properties. Finally, we consider best strategies for chefs and foodservice operators to highlight the overall value of healthy, “protective” foods on their menus. • Chavanne Hanson, MPH, RD (Food Choice Architecture and Nutrition Manager, Google Food; Vice Chair, Menus of Change Business Leadership Council) • Wafaie Fawzi (Professor of Nutrition, Epidemiology and Global Health, Harvard T.H. Chan School of Public Health) • Eric Rimm, ScD (Professor of Epidemiology and Nutrition, Harvard T.H. Chan School of Public Health) • Robert McCormick ‘98 (Brand Chef, True Food Kitchen) Find more information at https://www.menusofchange.org/