Tuesday, September 17, 2013
6-8 p.m. (doors open at 5:30)


$15 until Sept. 9

$20 after Sept. 9

Reservations required

Continuing education credits

For nurses and social workers

2 CEUs: $20


The Institute for Integrative Health

1407 Fleet St.

Baltimore, MD 21231



Nutritional researcher Chris D’Adamo, PhD, is back with new tips and scientific insight into food’s impact on your health.

You’ll learn: 

  • Which foods are healthier when eaten together: the science of the glycemic load
  • Conventional vs. organic food: effects on your health and the environment
  • Which foods are most important to consume in an organic form
  • Which foods are most effective in regulating appetite and optimizing metabolism, concentration, memory, and mood
  • Which sweeteners are the healthiest. Find out what the research says about stevia, aspartame, sugar alcohols, saccharin, agave, honey and others.
  • Tips for breaking free of the refined sugar habit
  • Does it matter what time you eat?

Didn’t attend part 1? No problem. Please join us.

Register now

Chris D

About the Presenter

Chris D'Adamo, PhD, is a nutritional research scientist with an interest in the synergistic effects of diet, exercise, and genetics on the prevention and treatment of chronic disease.

He received his Ph.D. in Epidemiology from the University of Maryland School of Medicine, where he is currently an assistant professor with dual appointments in the Center for Integrative Medicine within the Department of Family & Community Medicine, as well as in the Department of Epidemiology & Public Health.

In addition to his acadenmic experience, D'Adamo is a Certified Personal Trainer through the American Council on Exercise (ACE) and a Certified Sports Nutrition Consultant through the International Sports Medicine Association (ISMA). He has received advanced training in Mind-Body Medicine from the Institute for Integrative Health and maintains a consulting practice incorporating the latest research findings into nutritional program development for his clients.

Reserve your place for Food as Medicine in the Real World