Thursday, April 16, 2015 | 8:00 AM - 7:00 PM
Speakers: Brian Bennett (University of North Carolina), Kevin Hall (National Institute of Health), Frank Hu (Harvard School of Public Health), Rudolph Leibel (Columbia University), Anne McCartney (University of Reading), Christina A. Roberto (Harvard T.H. Chan School of Public Health)
This one-day conference will highlight the connection between nutrition and the complex science of preventing disease. Speakers will focus on promotion of optimal metabolic health, building on input from several complementary disciplines.
Thursday, November 6, 2014 | 8:30 AM - 5:00 PM
Keynote Speakers: Robert E. Brackett (Illinois Institute of Technology), Frank Yiannas (Walmart)
Speakers: Carol Byrd-Bredbenner (Rutgers University), Benjamin Chapman (North Carolina State University), Marjorie Nolan Cohn (Academy of Nutrition and Dietetics), Jeff Farber (Bureau of Microbial Hazards, Health Canada), Linda J. Harris (UC Davis), Tanya Roberts (Center for Foodborne Illness Research and Prevention), Victoria Salin (Texas A&M University), Manpreet Singh (Purdue University), William Sperber (The Friendly Microbiologist LLC)
This conference will discuss issues of food security, economics, policy and communication related to food safety.
Friday, September 26, 2014 | 8:30 AM - 5:15 PM
Speakers: Shari Barkin (Vanderbilt University Medical Center), Mina Desai (University of California Los Angeles Medical Center), Maria Gloria Dominguez-Bellow (New York University School of Medicine), Lawrence B. Finer (Guttmacher Institute), Stephen A. Krawetz (Wayne State University School of Medicine), Nancy F. Krebs (University of Colorado School of Medicine), Julie A. Mennella (Monell Chemical Senses Center), Nico S. Rizzo (Loma Linda University), Susanne Stormer (Novo Nordisk), Linda M. Szymanski (Johns Hopkins University School of Medicine), Mark Lawrence Wahlqvist (Zhejiang University), Jane Wardle (University College London), Robert A. Waterland (Baylor College of Medicine), Christiane Wrann (Dana-Farber Cancer Institute)
This conference will present how maternal nutrition, the microbiome, metabolic disorders, and fetal development affect obesity rates.
Wednesday, March 26, 2014 | 8:00 AM - 5:00 PM
Keynote Speaker: Joanne Guthrie (United States Department of Agriculture)
Speakers: Bruce Cogill (Bioversity International), Fred Brouns (Maastricht University), Howard Moskowitz (iNovum LLC), James O. Hill (University of Colorado), Jodi Kahn (FreshDirect), Juan M. Gonzalez (Mead Johnson), Kees de Graaf (Wageningen University), Richard Black (PepsiCo), Richard D. Mattes (Purdue University), Rick Weiss (Viocare, Inc.), Sanjiv Avashia (Tate and Lyle), Serena C. Lo (U.S. Food and Drug Administration)
This conference will explore how consumer behavior can be analyzed and utilized to advance healthy and sustainable nutrition
Thursday, March 13, 2014 | 6:30 PM - 8:00 PM
Speakers: Charles Camarda (NASA), Dave Mosher (Popular Science), Sara Zwart (NASA)
Going to space is the ultimate adventure, the tiniest margin of error can determine if a mission is a success or a failure. But other concerns, like what to eat for dinner, are also important to those who venture into the final frontier.
Keynote Speakers: Robert E. Brackett (Illinois Institute of Technology) and Frank Yiannas (Wal-Mart Stores Inc.)
This eBriefing considers issues of food security, economics, policy, and communication related to food safety.
Speakers: Maureen M. Black (University of Maryland School of Medicine), Edward A. Frongillo (University of South Carolina), Michael K. Georgieff (University of Minnesota), and Betsy Lozoff (University of Michigan)
This eBriefing highlights research on nutrition and brain development presented at the Fifth Annual Aspen Brain Forum.
Edited by Annals of the New York Academy of Sciences
This Annals volume presents two meeting reports: (1) Influencing circadian and sleep–wake regulation for prevention and intervention in mood and anxiety disorders: what makes a good homeostat?; and (2) One Medicine One Science: a framework for exploring challenges at the intersection of animals, humans, and the environment.
Edited by Annals of the New York Academy of Sciences
This Annals volume presents a global research agenda for nutrition science developed by the Sackler Institute for Nutrition Science in collaboration with the World Health Organization (WHO) and scientists from several academic and nonprofit institutions across the world.
Free online access provide by the Sackler Institute for Nutrition Science
Locavorism is all the rage these days, but does science back it up? Is local food more nutritious? Can it improve our environment? And does it even taste better? This June, we invited a panel of experts from the New York area to find out.
The battle of wills to resist the last cupcake isn't the only one being waged over sugar. In fact, sugar—or fructose to be more precise—is one of the most hotly contested subjects in the world of nutrition. Find out why in the fifth edition of our nutrition series.
A few years ago, Resveratrol—a compound found in red wine and dark chocolate, among other foods—made a splash in the news as an anti-aging wonder and was soon after seized upon by marketers. But the truth is that research is still in its early stages. Dr. Joseph Baur leads us through the science behind the hype.
Trans fat, saturated fat, hydrogenated oil—such terms are plastered on food labels across the country. But what do any of them really mean? Find out all about fat in this episode of our nutrition series.
Translational Medicine Initiative
The Translational Medicine Initiative represents a three-year partnership between the New York Academy of Sciences and the Josiah Macy, Jr. Foundation to support the translation of basic science research into clinical applications.
Learn more at www.nyas.org/TransMed.