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  • Events 

    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), 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.

  • Past Events

    Friday, September 26, 2014 | 8:30 AM - 5:15 PM

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

    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

    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.

  • Publications 

    Annals

    Technical Considerations for Rice Fortification in Public Health

    Edited by Luz Maria De-Regil (World Health Organization), Arnaud Laillou (Global Alliance for Improved Nutrition), Regina Moench-Pfanner (Global Alliance for Improved Nutrition), and Juan Pablo Peña-Rosas (World Health Organization)

    This Annals volume presents papers stemming from a WHO consultation on technical considerations for the fortification of rice with micronutrients as a public health intervention.

    Volume 1324

    Free online access provide by the World Health Organization

    Annals

    Annals Reports

    Edited by Annals of the New York Academy of Sciences editorial staff

    This Annals volume presents three meeting reports: (1) Production and supply of high-quality food protein for human consumption: sustainability, challenges, and innovations; (2) Clinical and economic outcomes of nutrition interventions across the continuum of care; and (3) Antibody–drug conjugates: an emerging modality for the treatment of cancer.

    Volume 1321

    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.

  • 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.