2009 Conference Proceedings

2009 FACS Nutrition & Food Science Conference

Healthy Families in a Sustainable Environment

Brigham Young University Harmon Conference Center; Provo, UT
June 15-16, 2009

June 15, 2009


 

Keynote Speaker

Running with Angels by Pamela Hansen (Keynote)
Pam shared her story and offered some tips on what she has learned along the way of experiencing grief, battling weight, running three marathons, and discovering the miracle of exercise and making better food choices.

Quotes (PDF)

 

 

Breakout I

How Long Does Food Last? by Dr. Michelle Lloyd
This class covered an explanation of how the shelf-life of food is determined and what can be done to preserve the quality and nutritional value during storage. It included a summary of research that has been conducted at BYU with regard to long-term storage of food.

Presentation (PowerPoint)

Contain Yourself! (And your vegetables, too) by Debra Christofferson & Meagan Latimer
Do you think you need acres and rows to grow vegetables? Not so. Participants in this class learned how to creatively garden in small spaces. 

Presentation (PowerPoint, PDF)

Knife Skills for the Classroom by Penny Moline

Culinary Arts Recipe Sheet (Word)
Prochef "Knife Knowledge" (PDF)
Prochef "Knife Skills" (PDF)
 

 

General Session

Getting More for Less: The Volumetrics Eating Plan by Debra Christofferson and Meagan Latimer
Recent research reveals how to choose foods that will help you maintain/reach your optimal weight without feeling deprived or hungry.

Presentation (PDF)

 

 

 

Breakout II

Revealing MyPyramid and the Athlete by Dr. Joan Thompson
The nutritional adequacy of using MyPyramid will be presented. Original research was presented based on a tool developed by the presenter to provide dietary intake information to an athlete and using the MyPyramid recommendations to guide healthy eating. The results of dietary analyses were used to demonstrate the nutritional adequacy of MyPyramid for the athlete.

Presentation (PowerPoint)

Food System Sustainability: Issues related to health, the environment, and food resources by Dr. Jennifer Turley
A food system was defined and a sustainable food system was described for both plant and animal foods. The impact of conventional farming practices on the health of humans and the environment will become evident. Practical consumer tips to help ensure future food system sustainability were imbedded throughout the discussion.

Presentation (PowerPoint, PDF)

 

General Session

Fun Yogurt by Dr. Lynn Ogden
Dr. Ogden will discuss the development of carbonated yogurt based on his research; will be a technology transfer of food made fun!

 

June 16, 2009


 

Keynote Speaker

LiVe 8 Healthy Habits for Kids by Pauline Williams
Teach kids to LiVe it up with eight healthy habits that will help them get in a good food mood, be active, and support each other. Participants got ideas and resources such as trackers, handouts, videos, and posters all designed to help kids live life and make it last longer. Visit their Web site by clicking here.

LiVe Handout (Color, Grayscale)

 

 Breakout III

Identifying a Healthy Weight by Dr. Susan Fullmer
Participants evaluated various methods used to define a healthy body weight. Identify weaknesses in each, propose ideas on determining your own healthy body weight.

Presentation (PowerPoint, PDF)

“A Whole New World” Developing Cultural Competence by Diane McGuire
This course addressed the need for cultural competence in an increasingly global and diverse society. The influence of culture on an individual’s beliefs, values, and behavior – especially “food behaviors” were examined. Various socio-cultural and ethnic food consumption patterns were discussed, along with tips on culturally sensitive communication skills when providing cross-cultural counseling.

Presentation (PowerPoint, PDF)

Cultural Breads by Kathy Croxall, Rea Gubler & Artis Grady
This class explored the historical significance and origins of bread. Everyday and special occasion breads from a variety of cultures were shared as well as the family stories surrounding the making of bread in the home.

Presentation (PowerPoint, PDF)

 

General Session

Research Update by Becky Low
Nutrition research update with resources and tools for personal and classroom use.

 

Breakout IV

Nutrition Games for the Classroom by Dr. Siew Sun Wong
This workshop aimed to introduce two new and free curricula developed by Utah State University Extension, focusing on 1) Calcium and Bone Health for Youth, and 2) Healthy Weight Management for Adults. There were four lessons in each curriculum. Highlights of these curricula are the integration of highly versatile educational games and flexible lesson plan. Evaluation tools were also available.

Home Cooking in Today's World by Dr. Lora Beth Brown

Presentation (PDF)

FACS Teachers Best Practices

Sue Reber          A virtual tour of carbohydrates (Word)
                             Sucker Evaluation (Word)
Melody Garcia  Sucker Evaluation (Word)
                             Taco Salad (Word)
                             Correct measuring/Baking powder buscuits (Word)

 

Closing Session

Evaluations & Credit