Food for your Whole Life Health Symposium

Program

2012 Schedule

Sunday
11:00 — 1:00	Registration, food samples, BMI testing, exhibit tables
1:00 — 1:15	Opening remarks — Wendy Bazilian, DrPH, MA, RD
1:15 — 2:05	Mehmet C. Oz, MD, FACS Host, the Dr. Oz Show, Columbia University Medical Center
2:05 — 2:55	Michael F. Roizen, MD Cleveland Clinic Wellness Institute
2:55 — 3:15	Stretch Break with fitness expert Petra Kolber
3:15 — 4:10	David L. Katz, MD, MPH, FACPM, FACP Yale-Griffin Preventive Research Center
4:10 — 4:40	Cooking Demo (Chef TBD)
4:40 — 4:50	Closing Remarks
	3.5 hours of CE

 

Monday
7:00 — 8:30	Check-in, continental breakfast (TBD), exhibit tables
8:30 — 8:40	Welcome — Keri M. Gans, MS, RD, CDN New York State Dietetic Association
8:40 — 9:30	Walter Willett, DrPH, MD Harvard School of Public Health Harvard Medical School
9:30 — 10:20	David Jacobs, PhD
10:20 — 10:50	Break
10:50 — 11:40	Cheryl Rock, PhD, MS, RD University of California San Diego
11:40 — 12:30	Victoria Maizes, MD Arizona Center for Integrative Medicine University of Arizona
12:30 — 1:30	LUNCH (provided)
1:30 — 2:20	Kathleen Zelman, MPH, RD, LD Nutrition Consultant
2:20 — 2:40	Stretch Break with fitness expert Petra Kolber
2:40 — 3:30	Wendy Bazilian, DrPH, MA, RD Author and Nutrition Consultant
3:30 — 4:20	David L. Katz, MD, MPH, FACPM, FACP Yale-Griffin Preventive Research Center
4:20 — 4:30	Closing Remarks
	7 hours of CE
	10.5 total Continuing Education credit

 

2010 Schedule:

Sunday, June 6, 2010

Registration, health screenings, exhibit tables

Mehmet C. Oz, MD, FACS, Host, The Dr. Oz Show; Columbia University Medical Center America’s Wellness Tipping Point

Michael F. Roizen, MD, Cleveland Clinic Wellness Institute Food for Your Whole Life

Petra Kolber's Stretch Break Fitness expert and motivational speaker

David L. Katz, MD, MPH, FACPM, FACP, Yale University Research Center Food for Your Whole Family

Brian Wansink, Ph.D, Cornell Food and Brand Lab Influencing Better Food Choices in Children

Mollie Katzen’s Cooking Challenge

Closing remarks

 

Monday, June 7, 2010

Check-in, continental breakfast, exhibit tables

Welcome – Keri M. Gans, MS, RD, CDN, New York State Dietetic Association

Roger Clemens, Dr.PH, CNS, FACN, FIFT, University of Southern California Weighing the Evidence for Health

David L. Katz, MD, MPH, FACPM, FACP, Yale University Research Center From the Beginning

Petra Kolber's Stretch Break

Elisa Zied, MS, RD, CDN, Author, Nutrition Consultant Teenage Years: Coming of Age

Rob Roberts of HealthCorps

Karen Collins, MS, RD, CDN, American Institute for Cancer Research Reaching for Independence

LUNCH (provided)

Brian Wansink, Ph.D, Cornell Food and Brand Lab Mindless Eating

Joan Sabaté, MD, Dr.PH, Loma Linda University Nutrition During Transition

Donald K. Ingram, Ph.D, Louisiana State University Successful Aging

Michael F. Roizen, MD, Cleveland Clinic Wellness Institute YOU and Your Genes: How Lifestyle and Foods Change Everything

Closing remarks

Program Description and Objectives:

The first symposium of its kind, Food for Your Whole Life™ will bring together internationally-recognized researchers, clinicians, educators and health experts who will present the latest research on age-based nutrition for optimal health. Eating well is important at any age; this symposium is designed to offer practical tips to help you advise patients according to their stage of life.

There is a growing need for evidence based research and information for health professionals so they can properly provide advice and recommendations on diet and nutrition to promote better health and to treat specific issues at each stage of life. This symposium will offer preventive strategies that incorporate nutrition information into day to day clinical practice, evidence-based research about food and health trends and issues, as well as the psychological aspects healthful eating. Collectively, attendees will be provided with an overview and practical summary of the latest information on nutrition and health presented by leaders in scientific research, dietetics, the culinary world and in physical fitness.

This symposium bridges the gap between research and practice and will provide new knowledge that can easily be applied to practice. Recent research shows obesity rates have plateau but by no means are they going away and this issue continues to be a major public health concern Additionally, consumer surveys indicate great interest and, unfortunately general confusion regarding portion control, food choices and labeling, therefore much more education is needed.

At the conclusion of the symposium, attendees will be able to:

• Identify the important role whole foods play in health and wellness throughout life utilizing evidence and science based innovative models and methods.

• Understand the prevailing theories of chronic illnesses such as obesity, diabetes, cardiovascular disease, cancer and stroke and the simple lifestyle changes (food and exercise) that can be put into practice to support and improve outcomes.

• Obtain evidence based information that can be applied and translated into knowledge sets, skills and practical tips to be utilized with patients, peers and the general public.

Attendees will be able to take many useful tips and techniques back to their practices. They will be able to identify and develop a philosophy of nutrition education and health promotion that is necessary and consistent with today’s attitudes, values and beliefs across the lifespan. Additionally attendees will learn the skills and gain the ability to assess and recognize the various needs of their clients/patients and the general public.

Health Professional Accreditation:

Continuing education is only offered with the purchase of a health professional ticket (please enter your professional ID number when registering). Credit will only be awarded for the days attended.  

Please note that Sunday, June 6, and Monday, June 7, offer specific continuing education hours for health professionals.  

RDs and DTRs will earn 4 hours on Sunday and 8 hours on Monday, for 12 total hours.  MDs, PAs, RNs and NPs will earn 3.75 hours on Sunday and 6.5 hours on Monday (3.25 for am, 3.25 for pm), for 10.25 total hours. Paperwork will be included in your packet of materials provided at registration. 

Continuing Medical Education Credit:

Physicians: The College of Physicians and Surgeons of Columbia University is accredited by the Accreditation Council for Continuing Medical Education (ACCME) to provide continuing medical education for physicians.
The College of Physicians and Surgeons designates this educational activity for a maximum of 10.25 AMA PRA Category 1 Credit(s)TM.(3.75 Sunday and 6.50 Monday). Physicians should only claim credit commensurate with the extent of their participation in the activity.

Nurse Practitioners and Physician Assistants: The American College of Nurse Practitioners (ACNP) and the American Academy of Physician Assistants (AAPA) accept AMA/PRA category 1 credit from organizations accredited by the ACCME. This activity has been approved for a maximum of 10.25 AMA PRA Category 1 Credit(s)TM(3.75 Sunday and 6.50 Monday).

Registered Nurses: The American Nurses Credentialing Center (ANCC) accepts AMA/PRA category 1 credit toward recertification requirements.This activity has been approved for a maximum of 10.25 AMA PRA Category 1 Credit(s)TM (3.75 Sunday and 6.50 Monday).

Registered Dietitians and Dietetic Technicians, Registered: This program has been approved for 12 CPE by the Commission on Dietetic Registration (4.0 Sunday and 8.0 Monday)

Disclosure:

Before the program, all faculty will disclose the existence of any financial interest and/or other relationship(s) (e.g. employee, consultant, speaker's bureau, grant recipient, research support, stock ownership or any other special relationship) they might have with a) the manufacturer(s) of any commercial product(s) to be discussed during their presentation and/or b) any commercial contributor to this activity. When unlabeled uses are discussed, these will also be indicated.