Program Description

Recent data indicated that people are snacking more throughout the day and meals are partially displaced by snacks.  Consumer insights research showed increased consumer desire for smart snack options which offer nutritional and health benefits.  Snacking has emerged as a new frontier in nutrition research and present substantial opportunities to help improve nutrient intakes and promote health.  This program will present research insights into the increase in snacking behaviors and how smart snacking could be an effective venue to help address nutritional shortfalls, improve nutrient intakes and provide health benefits, using whole grain as an example.  Emerging data will also be presented to demonstrate how certain foods such as nuts can be especially beneficial to health when consumed as a snack.  Future research opportunities to assess the role of snacking in a healthy diet and the potential impact on health will be discussed.

Learning Objectives

At the end of this session, attendees will be able to:

• Understand the changing snacking behavior among population and the increasing roles of snacking play in one’s diet and nutrition.

• Learn the various health benefits of whole grains and how innovative food approaches including whole grain rich snacks can help improve intake of whole grains, using research examples.

• Understand how certain foods such as nuts can be especially beneficial to health when consumed as a snack and explore future research opportunities to assess the role of snacking in promoting nutrition and health.

ASN designates this educational activity for a maximum of 1.5 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

Suggested Learning Codes

2040: Food science, genetically modified food
4090: Health behaviors: smoking cessation, stress management
2000: Science of food and nutrition
4000: Wellness and public health

Please fill out the evaluation below in order to claim credit. 

Click here for CPE Evaluation!

Continuing Professional Education (CPE) FAQ for Dietitians.

Agenda

Chair

Sally Lyons Wyatt

Presentations (Recordings now available – click the links below):

The state of snacking: Insights into behaviors, trends and opportunities. Sally Lyons Wyatt, IRI, Chicago, IL

Whole grains and human health: From research to food practice. Joanne L. Slavin, PhD, RD, University of Minnesota, St. Paul, MN

Smart snacking: Latest research and a look into the future. Richard D. Mattes, MPH, PhD, RD, Purdue University, West Lafayette, IN