In the spirit of collaboration, The Sackler Institute for Nutrition Science established multidisciplinary, global Working Groups to analyze nutrition research gaps identified in A Global Research Agenda for Nutrition Science (2013). The Sackler Institute manages and facilitates three Working Groups that meet regularly to develop programming in their specific fields of nutrition. Below are the current Working Groups and detailed information regarding each Working Group on the coordinating pages.
To learn more about Working Groups, please contact Mireille Mclean, Director of The Sackler Institute for Nutrition Science, at firstname.lastname@example.org.
Friday, September 16, 2016 | 8:30 AM - 6:00 PM
Speakers: Lori B. Andrews (Chicago-Kent College of Law, Illinois Institute of Technology), Gary Bennett (Duke University), Barbara E. Millen (Millennium Prevention, Inc.), Tooraj Mirshahi (Geisinger Clinic), Satchidananda Panda (SALK Institute), Ruth E. Patterson (University of California San Diego), Michael K. Price (Georgia State University), Karandeep Singh (University of Michigan), and Nicholas Tatonetti (Columbia University)
Researchers, health professionals, and a growing wellness-conscious public use technology to monitor health status. Big Data harnessed from this technology have created a foundation for focused research targeting obesity, but at what cost?
Thursday, November 19, 2015 | 8:30 AM - 5:30 PM
Speakers: Seth Adu-Afarwuah (University of Ghana), Vincent Amanor-Boadu (Kansas State University), Richard Black (PepsiCo), Laurette Dubé (McGill University), Allan Hruska (United Nations Food and Agricultural Organization), PK Joshi (International Food Policy Research Institute), Mark J Manary (Washington University School of Medicine in St Louis), Danielle Nierenberg (Food Tank), Sonny Ramaswamy (USDA National Institute of Food and Agriculture), John L. Sievenpiper (University of Toronto), Joanne Slavin (University of Minnesota)
This inaugural conference will look at the role of pulses in healthy and sustainable diets, examine how pulses can make critical contributions to public health, and explore opportunities for enhancing these benefits broadly through food system innovations.
Friday, October 16, 2015 | 8:30 AM - 5:15 PM
Keynote Speakers: Sonia Angell (New York City Department of Health and Mental Hygiene), Rogan Kersh (Wake Forest University)
Speakers: Eliza Barclay (NPR), Sanjay Basu (Stanford University), Julia Belluz (Vox.com), Jason P. Block (Harvard Medical School), Juan Angel Rivera Dommarco (National Institute of Public Health, Mexico), Helena Bottemiller Evich (Politico), Matthew Harding (Duke University), Terry Huang (CUNY School of Public Health), Nancy Huehnergarth (Nancy F. Huehnergarth Consulting), Barbara Laraia (University of California Berkeley), Jeff Niederdeppe (Cornell University)
Well-informed nutrition policy decisions which consider scientific evidence should strive for effective policies that improve health outcomes on a large scale. This one-day conference will focus on emerging research methodology, how to interpret research outcomes and how these can be used to inform policy.
Edited by Annals of the New York Academy of Sciences
The papers included in this issue summarize the opportunity for pulses (dry, edible beans, peas, and lentils) to address global concerns with respect to nutrition, health, and sustainability.
Free online access provide by Pulse Canada
Edited by Juan Pablo Peña-Rosas
(World Health Organization), Maria Nieves Garcia-Casal
(Venezuelan Institute for Scientific Research)
Papers from a World Health Organization and Academy workshop on biofortification
Free online access provided by the World Health Organization
Integrating nutrition and early childhood development interventions may amplify the benefits of both for the world's underprivileged children.
Experts discuss innovations in food science and programming that are aimed at sustainably producing adequate protein for the global population.
Nutrition is notoriously tricky to get a handle on, with conflicting reports and unsubstantiated fads all over the place. So why can't science get to the bottom of what's right—and right for you? For one, it has a lot to do with things called biomarkers.