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  • Nutrition Science

  • Events 

    Friday, September 26, 2014 | 8:30 AM - 5:00 PM

    Early-Life Influences on Obesity: From Pre-Conception to Adolescence

    Speakers: Jane Wardle (University College London), Joel G. Ray (St. Michael's Hospitals), Julie Mennella (Monell Center), Linda M Szymanski (Johns Hopkins Medicine), Mark L. Wahlqvist (National Health Research Institutes), Mina Desai (University of California Los Angeles), Nancy F. Krebs (University of Colorado Denver), Rob A. Waterland (Baylor College of Medicine), Stephen Krawetz (Wayne State University School of Medicine)

    This conference will present how maternal nutrition, the microbiome, metabolic disorders, and fetal development affect obesity rates.

    Thursday, November 6, 2014 | 8:00 AM - 5:00 PM

    Food Safety Considerations for Innovative Nutrition Solutions

    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), Manpreet Singh (Purdue University), Kevin Haninger (U.S. Department of Health and Human Services)

    This conference will discuss issues of food security, economics, policy and communication related to food safety.

    November 11 - 13, 2014

    Shaping the Developing Brain: Prenatal through Early Childhood
    Fifth Annual Aspen Brain Forum

    Keynote Speaker:Thomas R. Insel (National Institute of Mental Health)
    Speakers: Tracy L. Bale (University of Pennsylvania), Jay Belsky (University of California, Davis), Maureen Black (University of Maryland), Pia Britto (UNICEF), Martha Farah (University of Pennsylvania), Edward Frongillo (University of South Carolina), Michael Georgieff (University of Minnesota), Takao Hensch (Harvard University), Sharon Lynn Kagan (Columbia University), Patricia Kuhl (Washington University), Ed Lein (Allen Institute for Brain Science), Betsy Lozoff (University of Michigan), Linda Mayes (Yale School of Medicine), Andrew Meltzoff (Washington University), Charles A. Nelson (Boston Children's Hospital and Harvard University), Joseph Piven (UNC School of Medicine, CIDD), Dana Suskind (University of Chicago), Nim Tottenham (UCLA)

    Discover the latest cognitive neuroscience research on infant and early childhood development; social, family, and nutritional factors that cause lasting changes to the brain; and intervention, education, and policy to help at-risk children.

  • Past Events

    Wednesday, March 26, 2014 | 8:00 AM - 5:00 PM

    Consumer Behavior and Food Science Innovations for Optimal Nutrition

    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

    How to Make Eggs in Space

    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.

    Thursday, March 13, 2014 | 8:00 AM - 7:00 PM

    Clinical and Economic Outcomes of Nutrition Interventions Across the Continuum of Care

    Keynote Speaker: Kelly Tappenden (University of Illinois)
    Speakers: Marian de van der Schueren (VU University Medical Center, Amsterdam), Marinos Elia (University of Southampton), Leah Gramlich (Alberta Health Services North), Michael Johnson (Bayada Home Healthcare), Su Lin Lim (National University Hospital, Singapore), Hélène Payette (Université de Sherbrooke), Tomas Philipson (University of Chicago), Carla Prado (Florida State University)

    The conference will focus on malnutrition's clinical and economic impacts of prevention across the continuum of care; new approaches and interventions to integrated care; and, a health systems approach to delivery of nutrition interventions.

    Thursday, December 12, 2013 | 8:30 AM - 5:00 PM

    Frontiers in Agricultural Sustainability: Studying the Protein Supply Chain to Improve Dietary Quality

    Keynote Speaker: Barbara Burlingame, Food and Agriculture Organization of the United Nations
    Speakers: David Berry (Flagship Ventures), Jessica Fanzo (Columbia University), Gabor Forgacs (University of Missouri-Columbia), Dennis Miller (Cornell University), Prabhu Pingali (Cornell University), Mark Post (Maastricht University), Charles Schasteen (DuPont Nutrition & Health), Jean Steiner (United States Department of Agriculture), Josip Simunovic (North Carolina State University), Anna Thalacker-Mercer (Cornell University), Irvin Widders (Michigan State University), Guoyao Wu (Texas A&M University)

    Studying the protein supply chain to improve dietary quality.

  • Publications 

    eBriefing

    Consumer Behavior and Food Science Innovations for Optimal Nutrition

    Keynote Speaker: Joanne Guthrie (U.S. Department of Agriculture)

    This eBriefing looks at how research on consumer behavior can be applied to advance healthy and sustainable nutrition.

    eBriefing

    Clinical and Economic Outcomes of Nutrition Interventions across the Continuum of Care

    Keynote Speaker: Kelly Tappenden (University of Illinois)

    This eBriefing focuses on the clinical and economic impacts of nutritional interventions across the continuum of care.

    eBriefing

    How to Make Eggs in Space

    Moderator: Dave Mosher (Popular Science)
    Panelists: Charles Camarda (NASA) and Sara Zwart (NASA)

    The first event of the Academy's Mis/Adventures in Science series offered an insider's perspective on some of the less discussed challenges of life in space, such as what to eat for dinner and how to eat it in zero gravity.

    Annals

    Technical Considerations for Maize Flour and Corn Meal Fortification in Public Health

    Edited by Juan Pablo Peña-Rosas (World Health Organization, Geneva, Switzerland), Maria Nieves Garcia-Casal (Venezuelan Institute for Scientific Research, Caracas, Venezuela), and Helena Pachón (Flour Fortification Initiative and Emory University, Atlanta, Georgia)

    This Annals volume explores fortification of staple foods with micronutrients as a public health intervention, with a special focus on technical considerations for maize flour and corn meal.

    Volume 1312

    Free online access provide by the Sackler Institute for Nutrition Science

  • Podcasts

    Podcast
    July 12, 2012

    The Science of Local Food

    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.

    Download (39 MB, 44:50)

    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.

    Download (42 MB, 38:36)
    Podcast
    June 12, 2012

    Getting Behind the Resveratrol Hype

    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.

    Download (39 MB, 45:22)

    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.

    Download (32 MB, 30:08)
  • Translational Medicine Initiative

    Macy FoundationThe 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.