Members of the SNEB Food & Nutrition Extension Education (FNEE) Division will be especially interested in these upcoming programs during the 2015 Annual Conference, July 23 – 25 in Pittsburgh, PA | Conference Details
Division Business Meeting: Sunday, July 27 from 6 – 7 p.m. in Benedum room
Food and Nutrition Extension Education (FNEE) Pre-Conference Workshop:
The Gluten-Free Craze & Sodium-Potassium-Blood Pressure Controversy
Saturday, July 25 | 8 a.m. – 3 p.m. | Reservation required
Breakfast and lunch provided | 7 CEU
Speakers: Julie Miller Jones, PhD, CNS, LN, Distinguished Scholar, Professor Emeritus of Food & Nutrition, Dept of Family, Consumer & Nutritional Sciences, St. Catherine University; David McCarron, MD, FACP, University of California, Davis and Connie Weaver, PhD, Purdue University; Moderators: Karen Ensle, Past Chair, FNEE; Karen Barale, RD, CD, FADA, Incoming FNEE Chair; Lynda Zimmerman, Chair Elect, FNEE; Eunice Bonsi, Chair, FNEE
Firstly, gluten sensitivity and Celiac Disease have been increasing in prevalence over the past 20 years. Numerous celebrities, talk show hosts, athletes and authors have touted the benefits of a gluten-free diet for the non-Celiac population.
Educators, practitioners and consumers need to understand the scientific and medical backgrounds behind gluten sensitivity, allergy, and Celiac Disease so they can advise students, patients, clients and the public. Dr. Jones will address consumer understanding of gluten issues and role that nutrition educators can play to educate consumers about this important issue.
Secondly, policies aimed at reducing sodium in the food supply assume that sodium intake will be reduced, consequently mitigating risk of hypertension and mortality from cardiovascular disease. These assumptions are being challenged by recent studies that demonstrate sodium intake is controlled by physiology, and not by policy. Conversely, strong evidence that potassium plays a key role in maintaining healthy blood pressure has largely been ignored.
Dr. David McCarron will discuss the recent science that challenges the policies on sodium reduction and Dr. Connie Weaver will summarize the science supporting the potassium-blood pressure link. She will also present new research on potassium bioavailability from potatoes.
This session will conclude with an interactive dialogue by workshop attendees with these experts, chaired by a recognized FNEE leader, on the relevance of this research to practice and extension’s target groups.
Workshop attendees will understand this red hot topic by presentations from experts who will provide the following:
(1) scientific and medical backgrounds behind gluten sensitivity, allergy, and Celiac Disease;
(2) a summary of recent science that challenges the policies on sodium reduction for mitigating risk of hypertension; and
(3) an overview of the strong evidence on the role potassium plays in maintaining a healthy blood pressure.
This session sponsored by the Alliance for Potato Research and the Wheat Foods Council