When

Thursday, October 1, 2020 from 11:30AM - 1:00  PM CST

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Where

Register for this program to attend either virtually or in-person lunch at Town & Country Golf Club

Contact

Financial Service Professionals - Twin Cities | Minnesota 
admin@sfsptwincities.org 
651.815.0668 | www.sfsptwincities.org


Thursday, October 1, 2020
FSP-Twin Cities presents

Matthew Fitzpatrick, CFP®, CLU®, ChFC®
Regional Vice President
John Hancock Insurance

The Impact of Health and Wellness
on Life Insurance

Topic: The Impact of Health and Wellness on Life Insurance | Syllabus
Speaker: Matthew Fitzpatrick, CFP®, CLU®, ChFC®, Regional Vice President, John Hancock Insurance | Bio
Description: In this course you will learn and discuss the trends in the life insurance industry surrounding sales, customer perceptions, and customer experiences. You will understand the core concepts of behavioral economics including over optimism, bounded rationality, hyperbolic discounting, and loss aversion. By learning to apply these concepts to wellness and health initiatives, traditional risk management techniques, you will understand how one such example is being implemented in the US Life Insurance market. Additional discussion surrounding a shared-value approach towards insurance risk management between the insurer and insured and how that provides a modern perspective and approach towards insurance.

In-person Attendance:
Location: Town & Country Club, 300 N. Mississippi River Blvd., St. Paul, MN 55104

Timing:
11:00 AM Sign-in/Networking
11:30 AM Lunch served
11:40 AM Welcome, intros, announcements
12:00 PM Presentation
1:00 PM Presentation ends
Menu:

Classic Caesar, Roasted garlic dressing, herbed croutons and shaved parmesan cheese.
Lemon Chicken, Olive Oil, herbs and lemon zest marinated, red potato mash, green beans with chive butter. Freshly Baked Cookies. Freshly brewed, coffee decaffeinated coffee and herbal hot teas

Virtual Attendance:
Location: Zoom
Once you register and pay for attendance you will receive a link to also register through Zoom and then you will receive a link for the online program.

Timing:
11:30 AM Zoom Sign-in/Networking open
11:40 AM Welcome, intros, announcements
12:00 PM Presentation
1:00 PM Presentation ends

CE Credits:

This educational offering is APPROVED by the Minnesota Commissioner of Commerce as satisfying 1.0 hour of standard classroom credit toward continuing insurance education requirements.
CFP: 1.0-hour standard credit APPROVED
CLE: 1.0-hour standard credit APPROVED
A Certificate of Attendance will be provided for individuals requesting credits for CPE and PRP (Professional Recertification Program - formerly PACE.)

Cost:
In-person:

FSP Members: 40.00
Nonmembers: $50.00
Virtual:
FSP Members: 20.00
Nonmembers: $30.00
FSP Platinum Sponsors: Free attendance for two
FSP Gold Sponsors: Free attendance for one
Cancellation Policy: No refunds will be provided for cancellations after 9/25/20 or for no-show attendees.
Handouts: A confirmation email will be sent the Tuesday prior to the Thursday program with links to handouts and either in-person COVID-19 protocols or virtual the login to register with Zoom for the online link.

In-person COVID Protocol: Please consider your health prior to attending the event for your own and other guests’ safety. Do not attend if you exhibit any of these symptoms: Fever or chills, cough, shortness of breath or difficulty breathing, fatigue, muscle or body aches, headache, new loss of taste or smell, sore throat, congestion or runny nose, nausea or vomiting, diarrhea. This event is practicing recommended and required precautions. Please plan to wear your face mask and in the event, you forget one, we will have masks on hand. Hand sanitizer will also be available at the registration desk and we encourage social distancing. It is important to note, however, that any group gathering now has inherent COVID transmission risks and by attending this event you are expressly assuming such risks.
Dining utensils will be provided and meals and beverages will be served once guests are seated at the luncheon tables.