'Stacking Up Milk and Milk Substitutes'
Over the past decade there has been an increasing number of consumer options when it comes to beverages. This is true in the dairy section as well. Not only is there milk, but also soy, almond, coconut, rice, and a few other choices. What is the difference in these beverages? How are they processed? Does one have greater nutritional quality? Join us in this session as we explore these questions, so you and your students can be more prepared when making your beverage selection.|
Workshop Session (all workshops will be 60 minutes)
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|Biosketch:||Rashel Clark is a Registered Dietitian, and completed her bachelor's education at Utah State University, and master's degree in human nutrition from West Virginia University. She now works for Dairy West and and serves as a vital link supporting nutrition science and research to educators, school food service professionals and health professionals.|