June 11, 2012

Key Note Speaker: Laura Wolford, “Quick and Easy Meals: Cooking Without Recipes”

Breakout I (Choose 2):

Shopping Matters

Greg Silverman

How Long is Too Long? Shelf Life

Karin Allen

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

Caroline Washburn

Creating a delicious and nutrious diabetic meal can be discouraging. However, with nutritional education along with tips for cutting fats and sugars, you will be very 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.

Penny Moline

Lunch

Breakout II (Choose 2):

Pre–School Nutrition Curriculum

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 vegetables 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

Debra Christofferson MDA, RD

Plant based eating is becoming more and more mainstream for a variety of reasons including health, social, and policital 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 oftentimes attached to this subject and answer those questions and more.

Family Meal Time

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 cuts work best for busy schedules. It will be a fun hour of learning and samples.

General Session

June 12th, 2012

“It’s in the Bag”

Michelle Snow, PhD.

Breakout III (Choose 2):

Cultural Aspects of Food

Rachel Jones MPH, RD

Eating Sustainably

Joan Thompson, 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

Jonnell Masson, RD., Chef Evan Francois

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.

Cultural Aspects of Food

Executive Chef

Lunch

Breakout IV (Choose 2):

“Behavioral Economics”

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

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 consume? These issues will likely be debated for years to come, but for consumers to understand the issues they must first understand how genetic engineering used in the agricultural and food industries. This session 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

Melanie Jewkes

Beans are a super food in many ways. Packed with multiple vitamins, minerals, and protein, beans are an expensive 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.!

Closing Session —

“Living in Harmony” — Angel Shannon

Evaluation/ Credit