1:00 – 5:00 PM
Boston Convention & Exposition Center, Room 156 ABC
Program Description
Co-chairs: Johanna Dwyer, DSc, RD and Mario G. Ferruzzi, PhD
Seven leading food and nutrition scientists will highlight emerging research and product innovations that explore the nutritional impact of white vegetables, especially the potato, in a healthy, well-balanced diet. The latest on metabolic response and health benefits associated with consumption of white vegetables will be discussed, along with a detailed look at how science-based advances in preparation methods and processing technologies affect the nutrient profile of these foods. Additional consideration will be given to the classification of white potatoes in food groups, and how this aligns with dietary guidance and policy. ASN symposium attendees will have the opportunity to interact with these nutrition experts following each presentation.
CPE Credit Designation Statement: ASN designates this educational activity for a maximum of 4.0 CPEUs. Dietitians and dietetic technicians, registered should only claim credit commensurate with the extent of their participation in the activity. ASN (Provider #NS010) is accredited and approved by the Commission on Dietetic Registration (CDR) as a provider of Continuing Professional Education (CPE) programs for Registered Dietitians.
Learning Level 2
Suggested Learning Codes:
(2000) Science of food and nutrition
(2020) Composition of foods, nutrient analysis
(2070) Macronutrients: carbohydrate, fat, protein, fiber, water
(2090) Micronutrients: vitamins, minerals
(2100) Nutritional biochemistry
(4000) Wellness and public health
(4040) Disease prevention
(5370) Weight management, obesity
(5420) Complementary care, alternative therapies
Learning Objectives
- Provide a review of the evidence addressing the contributions of white vegetables, including potatoes, as sources of key nutrients and micronutrients within a dietary pattern supporting health and wellness.
- Identify nutrition research gaps to enhance evidence-based dietary guidance about white vegetables, including potatoes.
Agenda
| 1:00 -1:20 pm |
Introduction
Johanna Dwyer, DSc, RD
Professor, Senior Scientist
USDA Human Nutrition Research Center on Aging Tufts University, Boston, MA
|
| 1:20 – 2:00 pm |
White Potatoes, Human Health and Dietary Guidance
Joanne Slavin, PhD, RD
Professor, Department of Food Science and Nutrition University of Minnesota, Minneapolis, MN
|
| 2:00 – 2:45 pm |
Innovations in Food Chemistry and Processing to Enhance the Nutrient Profile of the White Potato in All Forms
Eric A. Decker, PhD
Professor and Department Head, Department of Food Science University of Massachusetts, Amherst, MA Mario G. Ferruzzi, PhD Professor, Departments of Food Science and Nutrition Science Purdue University, West Lafayette, IN
|
| 2:45 – 3:15 pm |
White Vegetables: Glycemia and Satiety
G. Harvey Anderson, PhD
Professor, Department of Nutritional Sciences University of Toronto, Toronto, Ontario, Canada
|
| 3:15 – 3:45 pm |
Carbohydrates, Dietary Fiber and Resistant Starch
Joanne Slavin, PhD, RD
|
| 3:45 – 4:15 pm |
Potassium and Health
Cheryl Anderson, PhD, MPH, MS
Associate Professor, Department of Family and Preventive Medicine
University of California San Diego School of Medicine La Jolla, CA
|
| 4:15 – 4:45 pm |
Magnesium in Disease Prevention and Overall Health
Stella Lucia Volpe, PhD, RD, LDN, FACSM
Professor and Chair, Department of Nutrition Sciences Drexel University, Philadelphia, PA
|
| 4:45 – 5:00 pm | Closing Remarks Mario G. Ferruzzi, PhD |