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Hot Topics at Academy of Nutrition and Dietetics 2014 Food & Nutrition Conference & Expo include Nutrition at Restaurants, Sports Supplementation, Children's Nutrition and Latest Diet Strategies

2014-09-02

Media Contacts: Ryan O'Malley, Allison MacMunn
800/877-1600, ext. 4769, 4802 media@eatright.org

CHICAGO – The Academy of Nutrition and Dietetics' 2014 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. FNCE® will be held October 18 – 22 in Atlanta, Ga.

Among hot topics will be ways Americans can reduce sodium and saturated fats in their home cooking; steps restaurants can take to help consumers make healthier choices; the science and safety behind the growing popularity of sports supplementation; what and how we are feeding children; and scientific examinations of popular diet and weight loss methods.

For the news media, the Academy's annual conference is the best opportunity to meet and hear directly from leading sources on the latest in nutrition science research and its everyday applications; current developments in policy and legislation; food and nutrition education trends; and the newest products to hit the marketplace.

All sessions will be held in the Georgia World Congress Center and are open to members of the news media who have registered to cover the Academy’s conference. To pre-register for media credentials and learn more, visit www.eatright.org/fnce/media.

Below are highlights of more than 100 educational sessions to be held at the Academy's conference. For more information and a complete listing of all sessions, visit www.eatright.org/fnce.

Cooking with Flavor to Reduce Sodium and Fat
Sunday, October 19, 11:30 a.m. – 12:30 p.m. (Exhibit Hall B2 & B3)

The 2010 Dietary Guidelines for Americans call for reductions in consumption of sodium and saturated fat. This session will cover the latest research on spices and herbs and tangible ways to increase flavor through their use.

What's New with Restaurant Menus?
Sunday, October 19, 1:30 p.m. – 3:30 p.m. (Room B302-305)

Required nutrition labeling in restaurants and vending machines takes effect his year, helping consumers understand and compare the nutritional quality of menu items. This session will examine the new labeling requirement and explain how consumers can integrate the information into balanced and healthful eating patterns.

Eating Well while Eating Out: How Performance Standards Can Help
Sunday, October 19, 3:30 p.m. – 5 p.m. (Room B308-309)

Americans are getting one-third of their calories from eating away from home. Public health experts are looking at different ways to promote healthier choices and are working with restaurants to implement performance standards through voluntary practices.

Integrative Sports Nutrition: Validity, Safety, Quality and Identity for Supplementation
Sunday, October 19, 3:30 p.m. – 5 p.m. (Room B312-314)

Supplemental foods and micronutrients may assist athletes to achieve peak performance; however, poor regulation of the supplement industry tempts athletes to use unsafe, unproven compounds with illegal ingredients that can result in adverse health consequences, suspension from sport or even death. This session will identify selected supplements and special sports foods to be considered as part of an athlete’s sports performance diet.

Back to the Future of the Nutrition Facts Label
Monday, October 20, 8 a.m. – 9:30 a.m. (Room B312-314)

For the first time in 20 years, changes are planned for the Nutrition Facts Label that will impact nearly all food and beverage products and the choices consumers make. The session will discuss reasons for the changes; ways manufacturers will apply the changes to nutrient content and serving sizes of their products; how these changes can most effectively be translated to consumers; and the Academy’s efforts in these areas.

Addressing the Childhood Obesity, Childhood Hunger Paradox
Monday, October 20, 8 a.m. – 9:30 a.m. (Room B401-402)

This session explores two important health issues facing youth - hunger and obesity - and provides a model for addressing both issues simultaneously. While these health issues may seem unrelated, they often coexist in underserved communities.

The Science of Energy Balance: What We Know and Don't Know
Monday, October 20, 1:30 p.m. – 3 p.m. (Exhibit Hall B1)

People who are overweight are now a majority of the U.S. population, making the obesity epidemic an even greater public health challenge. Helping consumers understand and achieve energy balance – the integrated effects of diet and physical activity on body weight – is crucial to improving health. This session will examine the interaction of energy balance components and their subsequent impact on body weight.

The Business of School Nutrition: Challenges and Opportunities
Monday, October 20, 1:30 p.m. – 3 p.m. (Room B308-309)

School nutrition is a complex business and has many opportunities for the dietetics professional. Wellness policies, school breakfast programs and other child nutrition national trends will be explored in this session.

Ditchin' the Diet: Non-Diet Approaches in Nutrition Education
Monday, October 20, 3:30 p.m. – 5 p.m. (Room B102)

While many studies show fad diets don’t achieve lasting results, healthy weight loss through lifestyle changes is promoted in nutrition and dietetics. This session looks at evidence suggesting that implementing nutrition education programming from the weight-neutral "Health at Every Size" perspective may be more effective at promoting permanent dietary and physical activity behavior change than traditional approaches.

Parent Coaching 101: It’s Not What Kids Eat, but How
Tuesday, October 21, 8 a.m. – 9 a.m. (Thomas Murphy Ballroom 1-2)

The struggle parents face in raising healthier eaters doesn’t come from a knowledge gap, but from underdeveloped parenting skills. Old tactics like the "clean plate club," food rewards and forcing kids to eat their vegetables often don’t work. This session will assist nutrition and dietetics professionals in helping parents place more emphasis on how kids should eat and less on what they should eat.

Dora or Dietitians: Where Do Kids Get Nutrition Information?
Tuesday, October 21, 9:45 a.m. – 11:15 a.m. (Thomas Murphy Ballroom 1-2)

The White House's Let’s Move! initiative has identified the need for a collaborative dialogue to strategize ways to decrease the marketing of unhealthy products to kids. Registered dietitian nutritionists must be involved in this dialogue and understand the scope and effectiveness of food marketing on children. This session will help RDNs educate and empower families to advocate for change in existing practices to better support their efforts to feed their children nutritiously.

Food Allergy Prevention: Epidemiology and Dietary Modifications
Tuesday, October 21, Noon – 1:30 p.m. (Thomas Murphy Ballroom 3-4)

This session will look at the development of food allergies and their effect on quality of life, explaining current knowledge and research on food allergy prevention and detailing dietary modifications that can reduce the likelihood a food allergy developing.

Challenging Conventional Wisdom about Gender Roles in America’s Kitchens
Tuesday, October 21, Noon – 1:30 p.m. (Room B405-407)

When it comes to food-related decisions, fathers are taking on more responsibility and receiving more attention from manufacturers, retailers and health professionals. This session will explore the "America's Kitchens: Redefining Roles and Value" study; dispel stereotypes; and discuss how practitioners can tap into value systems that moms and dads hold regarding their family’s well-being.

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All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academys Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use "registered dietitian nutritionist" (RDN) instead. The two credentials have identical meanings.

The Academy of Nutrition and Dietetics 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. Visit the Academy of Nutrition and Dietetics at www.eatright.org.