Classes and Events
New Weigh Webinar
Ten-part online weight loss class series teaches practical tips for healthy eating and living.
Wednesday, Feb. 10, 5:30 to 6:15 pm
Wednesday, Feb. 17, 5:30 to 6:15 pm
Wednesday, Feb. 24, 5:30 to 6:15 pm
Wednesday, March 3, 5:30 to 6:15 pm
Wednesday, March 10, 5:30 to 6:15 pm
Wednesday, March 17, 5:30 to 6:15 pm
Wednesday, March 24, 5:30 to 6:15 pm
Wednesday, March 31, 5:30 to 6:15 pm
Wednesday, April 7, 5:30 to 6:15 pm
Need a different date?
Presented by Sharp Rees-Stealy
This free 10-week weight-loss program emphasizes nutrition education and healthy lifestyle development. Classes will be conducted exclusively online each week with a registered dietitian. To create a semi-structured food plan, participants will have the choice of using either their own foods or meal replacements.
- Who? Open to everyone, but enrollment is limited to the first 60 registrants per session.
- Where? No travel required. Attend the class live online.
- When? Classes are 10 weeks long. Participants will also check in with a health coach once per week for support and accountability.
- Computer requirements: Any computer, smartphone or tablet with an internet connection, microphone and speakers. A webcam/camera is optional. Login instructions will be emailed prior to the first class.
Cancellation Policy
If you need to cancel your registration for this event, please call 1-800-827-4277 Monday through Friday, 7 am to 7 pm, or log in to your account to cancel online.
Arrival
This is a web-based class. You can attend via your computer, smartphone or tablet from anywhere with an internet connection, microphone and speakers. A camera/webcam is optional.
The instructor from Sharp Rees Stealy's Center for Health Management will email you the WebEx login information by the morning of the first class. Please make sure that you provide a valid email address during registration.
If you do not receive the login instructions, please call us at 1-800-82-SHARP (1-800-827-4277) by 3 pm on the day of your class, so that the information can be resent.
