1:00 – 5:00 pm
San Diego Bayfront Hilton – Indigo H
Program Description
Leading food and nutrition scientists will highlight the latest research on the role of fatty acids in health and new technologies that are changing the types of fats used in food production. A panel of industry scientists will discuss the opportunities and challenges of using new fats in creating and marketing palatable, healthier foods. The session will conclude by asking the question: is it time for a change in dietary guidance based on current research findings and innovations made in food production? The venue is designed for presenters to interact with the attendees throughout the session.
Learning Objectives
CPE Credit Designation Statement
ASN designates this educational activity for a maximum of 4 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 to complete the CPE Evaluation.
Suggested Learning Codes:
2020: Composition of foods, nutrient analysis
2070: Macronutrients: carbohydrate, fat, protein, fiber, water
2000: Science of food and nutrition
4000: Wellness and public health
At the end of this session, attendees will be able to:
- Describe the latest research on the role of fatty acids in health and new technologies that are changing the types of fats used in food production.
- Discuss the opportunities and challenges of using new fats in creating and marketing palatable, healthier foods.
Agenda
| Co-Chairs | Eric Decker, PhD, Professor and Department Head, Department of Food Science University of Massachusetts, Amherst, MA Penny Kris-Etherton, PhD, RD, Distinguished Professor, Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA |
| 1:00 – 1:05 | Welcome and Introduction of Eric Decker Maureen Storey, PhD |
| 1:05 – 1:15 | Introduction Eric Decker, PhD Professor and Department Head, Department of Food Science University of Massachusetts, Amherst, MA |
| 1:15 – 1:45 | Emerging nutrition science on fatty acids and health: A nutritionist’s perspective Penny Kris-Etherton, PhD, RD Distinguished Professor of Nutrition, Department of Nutritional Sciences, The Pennsylvania State University |
| 1:45 – 2:15 | Emerging nutrition science on fatty acids and health: A physiologist’s perspective Kevin Fritsche, PhD Professor of Animal Science and Nutrition and Exercise Physiology, University of Missouri |
| 2:15 – 2:45 | Carbohydrate:fat see-saw: Can we construct a healthy diet based on dietary recommendations? Adam Drewnowski, PhD Director, Center for Public Health Nutrition, University of Washington |
| 2:45 – 3:00 | BREAK |
| 3:00 – 3:30 | Challenges and opportunities for utilizing healthy fats in foods Eric Decker, PhD Professor and Head, Department of Food Science, University of Massachusetts, Amherst |
| 3:30 – 4:15 | Realities of changing the fats in foods we eat: Industry scientists weigh in Industry panel: Chair - Brent Flickinger, PhD Vice President, Regulatory and Scientific Affairs, Product Quality, Regulatory and Scientific Affairs, ADM Technology Center, Archer Daniels Midland, with two other industry scientists |
| 4:15 – 4:45 | Developing and communicating dietary guidance for the public Joanne Slavin, PhD, RD Professor, Department of Food Science and Nutrition, University of Minnesota |
| 4:45 – 5:00 | Closing Remarks Summary & Key Learnings Eric Decker, PhD and Penny Kris-Etherton, PhD, RD |