Pre-Scientific Sessions & Annual Meetings Event. A Symposium Presented in Partnership with the American Society for Nutrition and the California Walnut Commission.
Speakers and Topics
SCIENTIFIC ADVANCES SUPPORTING DIETARY RECOMMENDATIONS; Johanna T. Dwyer, D.Sc, RD, Senior Scientist, Jean Mayer USDA Human Nutrition Research Center on Aging and Tufts University School of Medicine
DECONSTRUCTING THE SCIENCE TO BETTER UNDERSTAND OUTCOMES; Roger A. Clemens, DrPH, Chief Scientific Officer of Horn and Adjunct Professor, Pharmacology & Pharmaceutical Sciences, USC School of Pharmacy, International Center for Regulatory Science
FOOD, NUTRIENTS, AND WHOLE DIETS: WORKING ACROSS THE LAYERS OF EVIDENCE FOR PRACTICE; Linda Tapsell, PhD, FDAA, Professor, Faculty of Science, Medicine and Health, University of Wollongong
CONSUMER PERSPECTIVES ON FOODS THAT CAN REDUCE CHRONIC DISEASE: HOW AMERICANS VIEW THEIR OWN DIETS, THEIR EFFORTS TO IMPROVE THEM AND WHERE THE HEALTH PROFESSIONAL FITS; Marianne Smith Edge, MS, RD, Senior Vice President, Nutrition & Food Safety, International Food Information Council
TRANSLATION AND UTILIZATION OF SCIENCE BASED EVIDENCE BY HEALTH PROFESSIONALS: BRING THE SCIENCE TO THE DINNER TABLE; JoAnne Foody, MD, FACC, FAHA, Director, Cardiovascular Wellness Program; Brigham and Women’s Hospital, Associate Professor, Harvard Medical School
Johanna Dwyer, DSc, RD attended Cornell University, received her MS from the University of Wisconsin and her MSc and DSc from the Harvard School of Public Health. After several years on the faculty at the Harvard School of Public Health she moved to Tufts University and New England Medical Center (now Tufts Medical Center), where she serves as Director of the Frances Stern Nutrition Center at the Medical Center and a faculty member in the Medical School. She is currently a Professor of Medicine and Community Health at Tufts University School of Medicine, adjunct professor at the Friedman School of Nutrition Science and Policy at Tufts, and Senior Scientist at the Jean Mayer USDA Human Nutrition Research Center on Aging. Dr Dwyer has written over 475 research and review articles in scientific journals and books. She is Editor of Nutrition Today, a topical nutrition review journal that provides authoritative coverage of developments in nutrition science, nutrition policy and the cultural and historical aspects of food and nutrition to nutrition practitioners in all sectors. Dr. Dwyer’s career has been devoted to expanding the scientific basis for clinical and public health interventions related to diet, especially in chronic degenerative diseases such as obesity, cardiovascular disease, and kidney disease, and to ensuring that public policy fosters such efforts. Current interests are in the effects of dietary supplements on health and flavonoids in chronic degenerative disease.
Roger A. Clemens, DrPH is Chief Scientific Officer of Horn and part-time faculty within the USC Regulatory Science program where he also enjoys an adjunct appointment as Professor of Pharmacology and Pharmaceutical Sciences within the USC School of Pharmacy. He served as Scientific Advisor for Nestlé USA for more than 21 years. Dr. Clemens is a past president (2012-2013) of the Institute of Food Technologists (IFT) and former member of the IFT Board of Directors. Dr. Clemens was a spokesperson for the American Society for Nutrition (ASN) while serving on the society’s quick response team for breaking news on food, nutrition and health issues. Dr. Clemens was a member of the USDA 2010 Dietary Guidelines Advisory Committee, and is a second-term member of the US Pharmacopeia Food Ingredient Expert Committee. Dr. Clemens received an AB in Bacteriology, a MPH in Nutrition, and a DrPH. in Public Health Nutrition and Biological Chemistry from the University of California, Los Angeles.
Linda Tapsell, PhD, FDAA is a Professor in Nutrition at the University of Wollongong and a leading Australian researcher in the discipline. She has a Bachelor’s degree in science (biochemistry and physiology) from the University of Sydney, a Masters in Medical Education from the University of New South Wales and a PhD in Public Health Nutrition from the University of Wollongong. She is a member of the American Society of Nutrition, a Fellow of the Dietitians Association of Australia and editor of the textbook Food, Nutrition and Health (Oxford). Professor Tapsell has a strong track record in dietary trials addressing lifestyle and chronic disease risk. She has held numerous national competitive grants, produced a large number of scientific publications and supported many graduate students in the field of nutrition and dietetics. Professor Tapsell served on the 2012 Australian Dietary Guidelines working group, is currently working on the Advisory Committee reviewing the Nutrient Reference Values for Australians, and continues on a number of international nutrition science institutes.
Marianne Smith Edge, MS, RD, LD, FADA is Senior Vice President, Nutrition & Food Safety for the International Food Information Council (IFIC) in Washington, DC, a nonprofit organization that effectively communicates sound, science-based information on nutrition and food safety to health professionals, educators, government officials, journalists and consumers. She is a nationally recognized speaker in health, wellness and farm-to-table issues. Smith Edge holds a Bachelor of Science degree in dietetics from the University of Kentucky where she was a member of the Board of Trustees (2000-06) and a Master’s degree in public health-nutrition from Western Kentucky University. In August 2009, she earned a certification in Appreciative Inquiry from the Weatherhead School of Management, Case Western Reserve University. Smith Edge is past president of the Academy of Nutrition and Dietetics.
JoAnne M. Foody, MD, FACC, FAHA is the Medical Director of the Cardiovascular Wellness Center and Pollin Cardiovascular Wellness Program at Brigham and Women's Hospital. Dr. Foody has active and international roles in cardiac disease prevention and rehabilitation with a particular focus on women and heart disease. Her research has focused on identifying and fostering greater use of clinical strategies that prevent adverse cardiovascular events in people with and without coronary artery disease. Dr. Foody received her BA from Princeton University in 1986, and her MD from the University of Chicago, Pritzker School of Medicine in 1990. She completed her internal medicine training at Brigham and Women's Hospital and training in general cardiology and preventive cardiology at the Cleveland Clinic Foundation. Dr. Foody is a Fellow of the American College of Cardiology and the American Heart Association.
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CPE Credit Designation Statement: The American Society for Nutrition (ASN) designates this educational activity for a maximum of 3.5 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.