09/28/2015
Faculty member Barbara Robinson, MPH, RD, CNSC, Associate Professor, Culinary Nutrition Program, Johnson & Wales University; Adjunct Clinical Teaching Associate, Alpert Medical School of Brown University, talks about saturated and trans fats and heart disease - and the accumulating research which shows that real, unprocessed food in reasonable quantities is best. Robinson is interviewed by Summit Co-Chair Dr. Edward Shahady, FAAFP, ABCL.
