Note to Editors: Media representatives are invited to attend the annual Lillian Fountain Smith Conference June 12-13 at the Fort Collins Marriott, 350 E. Horsetooth Road. To arrange interviews or attendance, contact Dell Rae Moellenberg at (970) 491-6009 or e-mail DellRae.Moellenberg@colostate.edu.
Colorado State University’s nationally recognized annual nutrition conference will focus on three main topics this year – food and diet associated with cancer prevention and improved cancer survivorship, factors that influence eating behaviors including those leading to obesity, and issues focused on health and environmental aspects of organic food production.
The Lillian Fountain Smith Conference for Nutrition Educators, slated for Thursday, June 12 and Friday, June 13, brings health and nutrition professionals to campus from across the country. Physicians, nurses, physician assistants, dietitians, nutritionists, exercise physiologists and other health professionals and educators are expected to attend this year, the 30th Lillian Fountain Smith conference hosted by the university’s Department of Food Science and Human Nutrition. The program is designed to provide participants with current, objective and authoritative information in selected areas of human nutrition.
Thursday’s sessions will focus on cancer and nutrition. The first session will take a look at some of the latest research findings regarding food-based cancer prevention and the effect of diet on cancer survival. A discussion follows on the latest research into how heredity and fetal and post-natal development may interact with dietary factors to influence cancer risk, with the ultimate goal of providing the best cancer prevention strategies.
Thursday afternoon sessions focus on the development of eating competence. Eating competence is positive eating patterns that promote health in the midst of an environment which often fosters obesity and eating disorders. One of the presentations will focus on new research findings regarding brain imaging, eating behaviors and obesity.
Friday sessions start with a look at what motivates consumers to buy organic foods and the perceptions behind those motivations, the perceptions and realities of the health and environmental impacts of organic foods, and what works for farmers who raise organic food.
The conference is funded by the Lillian Fountain Smith Trust established by Mr. and Mrs. J. Smith and their children to honor Mrs. Lillian Fountain Smith, a 1918 graduate in home economics at Colorado State University (then called Colorado A&M). Recognizing the importance of nutrition in her own life and the lives of her family members, Smith assisted the Department of Food Science and Human Nutrition, within the College of Applied Human Sciences at Colorado State University, in improving and extending its nutrition outreach and education activities.
To attend the conference, contact Pam Blue at (970) 491-7435 or e-mail firstname.lastname@example.org. More information can be found at http://www.cahs.colostate.edu/fshn/lfsc.
A full schedule follows.
Thursday, June 12
8 a.m. – Registration, Fort Collins Marriott Hotel, Salons A-H.
8:50 a.m. – Opening of conference. Remarks by April Mason, dean of the College of Applied Human Sciences.
9 a.m. – Session 1: Cancer and nutrition, moderated by Chris Melby, professor and department head of the Department of Food Science and Human Nutrition, Colorado State University.
A food-based approach to cancer prevention and survivorship presented by Dr. Christine Sardo, clinical trial manager, Ohio State University Comprehensive Cancer Center, James Cancer Hospital, Columbus, Ohio.
10 a.m. – Break.
10:15 a.m. – Diet, epigenetics and cancer prevention, presented by Sharon Ross, program director, National Science Research Group, Division of Cancer Prevention, National Cancer Institute, Department of Health and Human Services, Bethesda, Md.
11:15 a.m. – Panel discussion with morning presenters.
Noon – Lunch
1:15 p.m. – Session 2: New perspectives on eating behaviors, moderated by Jennifer Anderson, professor and extension specialist, Department of Food Science and Human Nutrition, Colorado State University.
Eating competence: eating as a reasonable adventure, presented by Barbara Lohse, associate professor, Pennsylvania State University, University Park, Pa.
2:15 p.m. – Break.
2:30 p.m. – Obesity as an attention disorder? Lessons from neuroimaging, presented by Dr. Marc-Andre Cornier, M.D., assistant professor, Division of Endocrinology, Metabolism and Diabetes, University of Colorado Health Sciences Center, Aurora.
3:30 p.m. – Panel discussion.
4:15 p.m. – Adjourn.
4:30-6 p.m. – Open house, The Nutrition Center, Room 114 Gifford, Colorado State University campus.
Friday, June 13
8 a.m. – Registration.
8:30 a.m. – Session 3: Organics, moderated by Garry Auld, associate professor, Food Science and Human Nutrition, Colorado State University.
The multi-faceted organic consumer: motivations and perceptions, presented by Dawn Thilmany, professor, Department of Agricultural and Resource Economics, Colorado State University.
9:25 a.m. – Break.
9:40 a.m. – Organic’s health and environmental benefits – perceptions versus realities, presented by Kate Clancy, endowed chair in Agricultural Systems, College of Food, Agriculture and Natural Resource Sciences, Minnesota Institute for Sustainable Agriculture, St. Paul, Minn.
10:35 a.m. – Brunch.
11:35 a.m. – Organic agriculture: It looks good on paper but will it really work on the ground? Presented by Jerry Dewitt, director of the Leopold Center for Sustainable Agriculture, Department of Entomology, Iowa State University, Ames, Iowa.
12:30 p.m. – Panel discussion.
1:30 p.m. – Adjourn.