Colleen Spees, PhD, MEd, RD, LD
 
 
 
2 Sessions
201-4315
Date:
Sunday, Oct 4, 2015
 
Time:
3:30 pm –  5:00 pm
 
Track:
Emerging Integrative Approaches for Nutrition and Dietetics Practice
 
Room:
Room 104
 
Functional food development begins at level of cultivating a crop of foods that may assist in preventing chronic diseases or managing current disease. Food scientists and dietitians are successfully collaborating to design manufacture and test novel functional food products that are efficacious and sustainable. The future of functional foods should include RDNs as an integral part of the healthcare team.

Describe a crops to clinic research paradigm.

Developing and testing evidence based food products to prevent or treat chronic disease.

Provide examples of the dietitian's future possibilities and challenges in using and promoting functional foods.
$37.00 
Member Price: $32.00
 
214-4313
Date:
Monday, Oct 21, 2013
 
Time:
3:30 pm –  5:00 pm
 
Track:
MNT and Clinical Nutrition
 
Room:
Grand Ballroom B
 
Nutritional genomics (NG) is deepening our understanding of how nutrients impact disease, including cancer. NG provides insights into why persons with a cancer phenotype may respond differently to nutrients based on their genotype, and may explain some of the variability in nutrition trial outcomes. NG may eventually guide nutritional interventions. The dietetic practitioner must understand the interactions of the genome, diet and cancer risk to interpret future applications of NG and cancer.

OBJECTIVES:
  • Identify the effects of interactions of nutrients, bioactive food components and the genome on cancer risk.
  • Correlate a person's genotypic profile with their phenotypic outcome and dietary intake.
  • Consider and implement the future impact of nutritional genomics into dietetic practice.
$35.00 
Member Price: $27.00
 
 
 
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