2012 FACS Nutrition and Food Science Conference
"Food For Thought"
June 11-12, 2012
BYU Wilkinson Center
June 11, 2012
Quick and Easy Meals: Cooking Without Recipes by Laura Wolford
Break Out Session I
Quinoa: The Wonder Grain by Sheri Welch
Learn how to cook with this versatile, easy-to-use grain. With excellent nutritional properties including protein and fiber, quinoa makes a great addition to your diet.
How Long is Too Long? Shelf Life by Karin Allin PhD
Many foods are stamped with a use-by, sell-by, or best-by date, but what do these terms really mean? Is the food still safe to eat? Will it taste the same? How do food companies decide what date to use? This session will answer these questions, with a focus on the important differences between food quality and food safety.
Create Your Plate: Diabetes Education Cooking by Caroline Washburn CFCS, MS
Creating a delicious and nutritious diabetic meal can be discouraging. However, with nutritional education along with tips for cutting fats and sugars, you will be try pleased with the results. This presentation will provide recipes, tastes, food demonstrations, diabetes education, helpful products on the market, and "hope" for those dealing with diabetes on a daily basis.
Secrets of Creating and Plating Attractive Salads by Janet Smith MS & Suzanne Prevedel
Learn the secrets to creative, colorful, healthy, and nutrient-rich salads. Improve culinary skills as you acquire simple tips to make and plate attractive great tasting salads by increasing colors with fruits and vegetables. Many new ideas, nutrition information, recipes, and taste test samples of both warm and cold salads will be shared. You will discover the fun of salad making all over again.
Break Out Session II
Food $ense Kids- Teaching Preschool Children to Try New Foods (Whole Foods) by Heidi LeBlanc CFCS, MS
Food neophobia, the fear of new foods, has been identified as a significant barrier to the intake of healthy foods including fruits and vegetable in young children. Food neophobia can hinder dietary quality as well as dietary variety by limiting the development of food preferences. It has also been suggested that neophobia is linked to the development of childhood obesity, and due to the escalating epidemic of childhood obesity that is known to be associated with serious health complications, interventions that target food neophobia in preschool aged children may be successful in improving healthy eating habits and potentially reversing the obesity trend. Food $ense Kids, an interactive nutrition education curriculum that was designed specifically to target food neophobia in three to five year old children was pilot tested in 2011. It was piloted at two child care facilities using baseline and post-intervention surveys and included 51 total participants. The curriculum was evaluated on its ability to engage children, be effective across multiple settings, and be easily implemented into a variety of preschool programs. The curriculum was also examined to determine its influence on food neophobia, food knowledge, and food preferences.
How to Feed a Vegan by Debra Christofferson MDA, RD
Plant based eating is becoming more and ore mainstream for a variety of reasons including health, social, and political issues. Chances are great you will have a family member, friend, or student that decides to eat vegan. Are plant based diets safe? Can they provide all the nutrients we need for good health? What about protein? What about calcium? This class will present the facts without the emotion that is oftentimes attached to this subject and answer those questions and more.
Pork at the Dinner Table by Allison Fiscus, Utah Pork Producers
Bringing the family back together for dinner can be a challenge with our busy schedules. Learn how versatile pork can be and how easy it is to prepare delicious meals for your family. Learn the different cuts of pork and what its work best for busy schedules. it will be a fun hour of learning and samples.
The Gluten Free Revolution-The Secrets Behind Feeling Better by Trish Withus, Love Muffins Bakery
Are you celiac, have an allergy to gluten, or simply intolerant to gluten? If so, you are probably already aware that any amount of gluten in your body can have an effect on your health and well-being. In this discussion, Trish Withus, a local gluten-free bakery owner, Pastry Chef and Celiac, will share with you important information that the medical doctors are not telling us! Learn how to address the gluten issue completely and live a healthier, happier, pain-free life! She will also share her secret recipe for the most amazing chocolate chip cookies ever!
Containers and Oxygen Absorbers for Food Storage by Joe Thompson, Quality Assurance Specialist, Welfare Services
June 12, 2012
It's in the Bag by Michelle Snow Phd, RD
Break Out Session III
Food as Medicine by Kate Maxwell-Stephens PhD, RD
Food is the most frequently used "drug" available to all without so much as a prescription. The foods we choose to eat and the way we choose to eat them can help to achieve optimal health and can help prevent or control many of the diseases facing out county today. The purpose of this presentation is to introduce basic concepts of food as medicine. It stresses the importance of minimizing the risk of nutrition-related diseases such as hearth disease, diabetes, and cancer; and emphasizing the importance of understanding Bioavailability, Antioxidants, Anti-nutrients, and Satiety.
Eating Sustainably by Joan Thompson PhD, CD, RD, Jennifer Turley PhD, & Shaun Jackson PhD
- Attendees will learn:
- What is a food system?
- What is a sustainable food system?
- How does this apply to plant & animal foods?
- What is the impact of food systems on the health of humans and the environment?
- How can we move away from eating unsustainably?
- What are some practical consumer tips to eat sustainably?
Choosing and Using Heart Healthy Ingredients by Jonelle Masson RD & Chef Evan Francois, Harmons Culinary School
Learn to choose and use the most flavorful heart-healthy ingredients, including cooking techniques, building a balanced heart-healthy meal and health benefits of following a heart-healthy diet.
Break Out Session IV
Behavioral Economics by Kristi Spence MS, RD, CSSD
Eat Better: Why Understanding Behavioral Economics is Imperative to Enticing Change, Developing healthier habits, and making good choices is about much more than will power. Temperature, mood, company, ambiance, words...all of these things contribute to the surrounding environment and impact what and how much we eat. This talk will focus on the psychological elements of eating and how greater awareness and understanding can lead you, your families,and your students to make desired choices.
Understanding GM Foods by Karin Allen PhD
Genetically modified foods are the center of much controversy. Should they be labeled? Will they destroy the environment? ARe they even safe to consumer? These issuers will likely be debated for years to come, but for consumers to understand the issues they must first understand how genetic engineering is used in the agricultural and food industries. This season will cover current regulations and the basic process of genetic engineering, as well as suggestions for explaining this complicated process in the classroom.
Beans! Beans! The Magical Fruit: Adding More to Your Diet by Melanie Jewkes
Beans are a super food in many ways. Packed with multiple vitamins, minerals, and protein, beans are an inexpensive way to improve your diet. come learn just what our bodies (and budgets!) gain from increasing consumption of beans, and help demo and eat some tasty bean recipes. Handouts and recipes will be included.
Living in Harmony by Angel Shannon