Chocolate: Is it the New Health Food?

Cacao beans, cacao powder, cacao butter, and chocolate bar on dark background

This workshop explores many aspects of the fruit of the Theobroma cacao tree including its place in history, different types of chocolate, how it’s processed and how it has been studied. Research on specific components in cocoa, including flavonoids, have led to a strong body of evidence that cocoa and dark chocolate may provide health benefits that include reductions in blood pressure and total and low-density lipoprotein cholesterol levels, prevention of DM2 and stroke reduction. Consuming chocolate as part of a healthful plant-based diet is also reviewed.


Shailja Mathur is a Registered Dietitian, Certified Lifestyle Coach, a Peer Leader for several Self-management community Programs and a passionate Diabetes advocate. Shailja has provided leadership to nutrition education outreach projects on behalf of Rutgers, The State University of New Jersey at the national, state and county level for over twenty years. Her work targets diverse communities that are vital components of Rutgers' mission of community-engaged scholarship, chronic disease prevention, and supporting under-served audiences through diverse and inclusive programming.


Registration is recommended, but walk-ins are welcome. To register, visit the Information Services Desk or call 732-390-6767.

Event Date
Event Location
Meeting Room 3