8:00 am – 12:30 pm
San Diego Convention Center, 29ABCD
Program Description
Make plans to join as at the 2nd Global Health Summit on the Health Effects of Yogurt.
Learning Objectives
At the end of this session, attendees will be able to:
- Describe the health effects of yogurt during different stages of the life cycle.
- Describe advances in science in gut microbiota and health.
- Explain the impact of yogurt on appetite control, energy balance and body composition.
CPE Credit Designation Statement
ASN designates this educational activity for a maximum of 4.5 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
Click here for the CPE evaluation.
Suggested Learning Codes:
4030: Dietary guidelines, DRIs, Choose My Plate, food labeling
4120: Life Cycle
2000: Science of food and nutrition
4000: Wellness and public health
Agenda
| 8:00 am | Welcome and Introductions, Sharon M. Donovan, PhD, RD, University of Illinois, Urbana, IL and Raanan Shamir, MD, Sackler Faculty of Medicine, Tel Aviv, Israel |
| 8:05 – 8:30 am | History of Yogurt and Current Patterns of Consumption, Mauro Fisberg, MD, PhD Federal University of Sao Paulo, Brazil; Moderator: Andrew Prentice, PhD, London School of Hygiene & Tropical Medicine, London, UK Moderator: Andrew Prentice |
| 8:30 – 10:00 am | Yogurt and Health in the Life Cycle |
| 8:30 – 8:55 am | Yogurt Consumption associated with Adequate Nutrient Intake and DecreasedMetabolic Diseases in Children and Adolescents (including latest results of HELENA study), Stefaan de Henauw, Belgium Moderator: Luis Moreno, PhD, University of Zaragoza, Spain |
| 8:55 – 9:20 am | Impact of Yogurt on Appetite Control and Energy Balance and Body Composition, Angelo Tremblay, PhD, Laval University, Quebec, Canada Moderator: Barbara Rolls, PhD, Pennsylvania State University |
| 9:20 – 9:40 am | Importance of Milk Protein on the Health Status of the Elderly (> 50 years health status), Robert R. Wolfe Moderator: Rene Rizzoli, PhD, University of Geneva, Switzerland |
| 9:40 – 10:00 am | Dairy Protein and Musculoskeletal Health: Report of the EU Working Group, Rene Rizzoli, PhD, University of Geneva, Switzerland Moderator: Robert R. Wolfe |
| 10:00 – 10:15 am | Break |
| 10:15 – 11:45 am | Perspectives for the Future |
| 10:15 – 11:35 am | Dietary Dairy Product Intake and Incident Type 2 Diabetes, Nita Forouhi Moderator: Sharon M. Donovan, PhD, RD, University of Illinois, Urbana, IL |
| 10:35 – 10:55 am | Gut Microbiotia & Health: What’s New?, Olivier Goulet Moderator: Raanan Shamir, MD, Sackler Faculty of Medicine, Tel Aviv, Israel |
| 10:55 – 11:15 am | The Microbiome-Gut-Brain Axis: The Plot Thickens, John Bienestock Moderator: Raanan Shamir, MD, Sackler Faculty of Medicine, Tel Aviv, Israel |
| 11:15 – 11:45 am | Yogurt and Sustainability: Energy and Protein Conversion by Dairy Cows, Toon Van Hoojdonk Moderator: Chris Cifelli, PhD, Dairy Research Institute |
| 11:45 am – 12:15 pm | Poster Presentations:Short presentations from selected posters dedicated on yogurt (3 posters would be chosen by YINIBoard and authors will be invited to present it for 8-10 minutes) – Moderator: Sharon M. Donovan, PhD, RD, University of Illinois, Urbana, IL |
| 12:15 – 12:30 pm | The Role of Yogurt in the Future, Frans Kok, PhD, Wageningen University, NL |
| 12:30 pm | Closing Comments, Sharon M. Donovan, PhD, RD, University of Illinois, Urbana, IL and Raanan Shamir, MD, Sackler Faculty of Medicine, Tel Aviv, Israel |