2010 Conference Proceedings

2010 FACS Nutrition and Food Science Conference
"An Ounce of Prevention"
June 14-15, 2010
  BYU Wilkinson Center
 

June 14, 2010


 

Keynote Address

 
"Marketing Yourself and Your Profession in a Challenging World" by Dian Thomas
During the past 35 years, Dian Thomas has learned the inside secrets of public relations by making over 5000 media appearances. She is the author of 18 books and was a network reporter, for 8 years, on NBC’s Today show. She used her experiences to help attendees understand how to become successful at marketing themselves. 
 
 

Break Out Session I

 
Family Food: Fun or Fight by Dr. Nora Nyland
Family meals do a lot more than provide food for the body. This session addresses research findings on the effect of family meals on several aspects of child development, describes the "division of responsibility" between parents and children relative to eating, and offers suggestions or developing a successful and enjoyable family meal plan.

PowerPoint Presentation

 
FDA Safety: The Good, The Bad and The Tiny by Vickie Ahlstrom
The FDA has developed a teacher-resource unit to teach food safety. We will explore this with "hands-on" science experiments and group activities to help your students become aware of the science behind food safety.
 
 
 
Calcium: Curriculum and Games for the Classroom by Siew Sun Wong
This workshop aims to introduce a fun nutrition program developed by Utah State University Extension, focusing on calcium and bone health for multiethnic youth ages 8-18. The Active Bones and Calcium curriculum has four lessons, supplemented with evaluation tools on knowledge, diet, physical activity, and behaviors. It uses a non-traditional teaching approach. One unique aspect of this program is that students learn most from playing fun and effective nutrition education games.
 

 

Break Out Session II

 
High Fructose Corn Syrup: Victim or Villian by Pauline Williams  
High fructose corn syrup (HFCS) is a popular sweetener found in many foods. What is HFCS? Is it less healthy than other sweeteners? Does HFCS cause obesity? We'll dissect the research to discover if HFCS is a victim or villain.

 

FDA Safety: The Good, The Bad and The Tiny Vickie Ahlstrom
The FDA has developed a teacher-resource unit to teach food safety. We will explore this with "hands-on" science experiments and group activities to help your students become aware of the science behind food safety.
 
Cheese Science by Don McMahon & Becky Low
 

 

 

 

 

General Session

 
Dairy Facts: Separating Facts and Fears by Becky Low
Update on dairy related issues of consumer concern.  Discusses social media and science as it relates to lactose intolerance, probiotics, osteoporosis, organics, hormones and more
 
 
 
June 15, 2010

 

Opening Session 

 
Viva Vegetables! by Janet Anderson & Tammy Vitale
Overview of Viva Vegetables project at Utah State University, including student involvement, rationale, curriculum development, lessons learned, and research findings.
 

Break out session III

 
Vitamin D by Dr. Nedra Christensen
Vitamin D and the vitamin D receptor are linked to several diseases including cancer, psorosis, heart disease and diabetes. Many diseases more are under study. Increasing serum Vitamin D is important can be achieved through diet, moderate sun exposure and a vitamin supplement.
For more information, please contact Nedra Christensen at nedra.christensen@usu.edu
 
 
Knife Skills for the Classroom by Penny Moline
 
 
Healthy Choices: From Farm to Fork Agriculture in the Classroom by Debra Spielmaker
Explore classroom ready nutrition resources that address healthy choices from farm to fork. Featured resources will be demonstrated; including the food web, the flaming Cheeto®, the Fry Baby trail of tears, and the "What is a Fruit or Vegetable" group activity–all can be used to trace the origin of the food we eat and introduce healthy food choices.
 

Break out session IV


Celiac Disease and the Gluten-Free Diet for the Classroom by Margaret Braae  
Participants will leave with a basic understanding of celiac disease (symptoms, diagnosis, and treatment). They will learn the fundamentals of a gluten-free diet. We will discuss how to manage he classroom environment to protect pupils with celiac disease and how to incorporate gluten-free foods into lesson plans.

Culinary Basics by Penny Moline
Best Bones Forever the Power of Choice and Media Smarts in Youth Curriculum by Nikki Mihalopoulos
Handout (with website links)

 

 

 

 

Closing Session

 
Living in Harmony by Leslie Smoot