Consumer Behaviors, Food Allergies, Industry Collaboration, School Nutrition Among Hot Topics at Academy of Nutrition and Dietetics 2013 Food & Nutrition Conference & Expo
Media Contacts: Ryan O'Malley, Allison MacMunn
800/877-1600, ext. 4769, 4802 email@example.com
CHICAGO – The Academy of Nutrition and Dietetics' 2013 Food & Nutrition Conference & Expo will feature educational sessions devoted to key food and nutrition issues, showcasing cutting-edge research, policy and advocacy issues and spirited debates. The Academy's Food & Nutrition Conference & Expo will be held October 19 to 22 in Houston, Texas.
Among hot topics to be examined are what influences the type and amount of food consumers prefer; the science behind and treatment of the rise in food allergies; the role of relationships between public and private entities in the health care, academic and nonprofit sectors; and how the farm-to-school movement improves access to healthy food and grows markets for local agriculture expansion.
The Academy’s Food & Nutrition Conference & Expo is the world's largest annual conference of food and nutrition experts, with more than 8,000 registered dietitian nutritionists, nutrition science researchers, policy makers, health-care providers and industry leaders attending. The Academy's conference features more than 130 research and educational presentations, lectures, debates, panel discussions and culinary demonstrations. More than 350 exhibitors from corporations, government and nonprofit agencies showcase new consumer food products and nutrition education materials.
All sessions will be held in the George R. Brown Convention Center and are open to members of the news media who have registered to cover the Academy's conference. For more information about media credentials, visit the FNCE website, email firstname.lastname@example.org or call 800/877-1600, ext. 4769 or 4806.
Below are highlights of educational sessions at the Academy’s conference. For more information and a complete listing of all sessions, visit www.eatright.org/fnce.
Sunday, October 20, 10 a.m.-11:30 a.m. (Room: Grand Ballroom C)
Sustainable Nutrition: Will We Be Able to Feed the World in 2050?
The U.S. plays a significant role in providing for the nutritional needs of the world and has succeeded in improving efficiency of farming and caring for the environment. Registered dietitian nutritionists will lead the effort to support the food insecure in the U.S. This session will provide insight and information to assist in communicating sound science on the issue of sustainable nutrition.
Sunday, October 20, 1:30 p.m.-2:30 p.m. (Room: Hall A3 & B3)
Flavor MyPlate: The Missing Link to Make Dietary Guidelines Enjoyable
This culinary demonstration will identify the role spices and herbs can play in making it easier to meet the recommendations of the 2010 Dietary Guidelines for Americans, especially related to reducing sodium, added sugars and solid fats, while implementing new ideas for using flavor to increase the appeal of foods we need to increase, like vegetables, whole grains and seafood.
Sunday, October 20, 1:30 p.m.-3:00 p.m. (Room: Grand Ballroom A)
Unraveling the Science of Food Allergies
Food allergies are a growing health concern and registered dietitian nutritionists need to be prepared to guide consumers through the process to diagnose and manage this condition, based on evidence. This session will provide an overview of the science with regard to food allergies; the guidelines available for diagnosis and management; and promising treatment and prevention options.
Monday, October 21, 8 a.m.-9:30 a.m. (Room: Grand Ballroom A)
How Consumers Decide What to Eat: Strategies for Making Healthy Choices
Every day, we make hundreds of eating decisions at home and in retail that affect our health. Many people know what they "should" eat, but don’t always make the better choice in the heat of the moment. Learn the latest research about what influences the type and amount of food consumers prefer; the usefulness of legislating portion sizes; the effects of menu labeling on consumer behavior; and strategies for making it easier for people to choose wisely at home and away.
Monday, October 21, 3:30 p.m.-5:00 p.m. (Room: General Assembly Theater)
Award-winning writer and speaker Michael Specter will lead a spirited and informative session on the role of relationships between public and private entities in the health care, academic and nonprofit sectors. Among questions to be examined: Do corporate sponsorships help organizations achieve their mission and goals? How can cross-sector collaborations deliver social value? Can safeguards maintain autonomy and accountability?
Tuesday, October 22, 8 a.m.-9:30 a.m. (Room: 361)
Policy and Farm to School: A Case Study of Collaborative Action
The farm-to-school movement has experienced success. Health and agriculture advocates have found common ground in advancing policies designed to improve access to healthy food while also growing markets for local agriculture expansion. What can be learned from F2S policies that can be applied to other venues?
Tuesday, October 22, 9:45 a.m.-11:15a.m. (Room: 332)
Changes on the Menu: Hospital Food Turns Tasty and Healthy
The Partnership for a Healthier America has teamed up with hospitals and hospital food providers around the country to deliver more healthy options throughout their facilities for the children, families and communities they serve. Through modifications like calorie labeling, healthy food marketing, wellness meal offerings, elimination of deep fat fryers, increases in healthy beverages and fruits and vegetables offered, the Hospital Healthy Food Initiative has garnered commitments from more than 550 hospitals so far. Three PHA partners will discuss the value of committing to the guidelines; the value of working with PHA; and how they have begun implementing the PHA guidelines.
The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy.