2018 Lillian Fountain Smith Nutrition Conference 2018 Conference Speakers
Quality and Quantity of Food: Challenges Posed by People and the Environment
Naomi K. Fukagawa, M.D., Ph.D., Director of the USDA Beltsville Human Nutrition Research Center, in Beltsville, Maryland
Naomi K. Fukagawa, M.D., Ph.D., Director of the USDA Beltsville Human Nutrition Research Center, in Beltsville, MD, previously serving as Professor of Medicine and Acting Director of the Gerontology Unit at the University of Vermont, Burlington, VT. Dr. Fukagawa is a board-certified pediatrician and an expert in nutritional biochemistry and metabolism, including protein and energy metabolism; oxidants and antioxidants; and the role of diet in aging and chronic diseases, such as diabetes mellitus. She is a member of the American Society for Clinical Investigation, served as President of the American Society for Clinical Nutrition (American Society for Nutrition), and is presently an Associate Editor for the American Journal of Clinical Nutrition and Editor-in-Chief of Nutrition Reviews. Dr. Fukagawa was also the Vice-Chair of the 2010 Dietary Guidelines Advisory Committee of the USDA and HHS. She received her MD degree from Northwestern University and her PhD from the Massachusetts Institute of Technology in Cambridge. Her clinical training included residency at the Children’s Hospital of Philadelphia, University of Pennsylvania, Chief Residency at the University of Vermont, and nutrition/ gerontology fellowships at the Children’s Hospital and Beth Israel Hospital, Harvard Medical School. Dr. Fukagawa has maintained an active research laboratory where her work ranges from cells and animals to in vivo studies in human volunteers. Dr. Fukagawa’s present work focuses on the impact of environmental stressors (metabolic or physical) on human health, specifically the health effects of exposure to petrodiesel and biodiesel exhaust. Although nutrition is not often viewed as an environmental factor that influences health and well-being, all are aware of the concern about obesity and related disorders, the impact of air pollution on health, and the search for alternative fuel sources that may divert food crops to fuel production. Melding nutrition science with environmental engineering, endocrinology, and immunology will support innovative experiments to determine whether emissions from the combustion of petrodiesel and biodiesel fuels have differential effects on susceptibility to obesity and diabetes mellitus and the potential mechanisms responsible for the effects. Underlying this is the question of whether diet can help to mitigate the adverse effects of environmental stressors while maintaining adequate food production in an environmentally-friendly and sustainable manner.
Presentation Time: Tuesday, May 15, 6-8 p.m.
- To understand how production methods influence food quality and safety.
- To understand how population and environmental resources influence food quality and safety.
- To appreciate how closely our food supply is linked to people and the environment.
Food Systems through a Social-Ecological Lens: From the Individual to Public Policy
Jane Kolodinsky, Ph.D., Department of Community Development and Applied Economics, University of Vermont
Jane Kolodinsky received her B.S. in Nutrition and Dietetics and MBA from Kent State University and her Ph.D. in Consumer Economics from Cornell University. She is Professor and Chair of the transdisciplinary Department of Community Development and Applied Economics and the Director of the Center for Rural Studies at UVM. Her research utilizes applied and behavioral economics to study on the economics of information, citizen voice, farm to school, direct to consumer food channels and progressive food system policy issues including the labeling of foods produced using genetic engineering and taxing sugar sweetened beverages. She has published over 100 refereed articles in 67 different journals. Dr. Kolodinsky is a past president of the American Council on Consumer Interests (ACCI) and was named fellow of ACCI in 2017. She has served as chair of the Institutional and Behavioral Economics, the Food and Marking, and Food Safety and Nutrition Sections of the Agricultural and Applied Economics Association and is incoming chair of the Community and Regional Economics Section. Jane has progressive leadership experience at a Land Grant institution, having worked on special projects for both the Dean of the College of Agriculture and Life Sciences and the Provost at UVM. She has served on University committees including faculty and curricular affairs, budgeting, executive council of the faculty senate and chaired the university wide transdisciplinary food systems initiative.
Presentation Time: Wednesday, May 16 8:30-9:15 a.m.
Panel Time: Wednesday, May 16 11:00-11:45 a.m.
Description: The food system, which involves production, processing, distribution, consumption, and waste disposal of food is not only complex but also likely to play a pivotal role in the future health of the environment and people. In this talk I will address how individuals, organizations, and public policy all play a role in positive and negative outcomes related to food systems. This will include public health and economic productivity.
- Understand the complexity of the food system landscape and the need for integrated approaches in food system policy.
- Understand the role(s) of individual, organizations and public policy in outcomes affecting the food system, public health and the economy.
Building a more just food system: Campus-community collaborations in Detroit
Kami Pothukuchi, Ph.D., Associate Professor, Department of Urban Studies and Planning, SEED Wayne; Fellowship in Community Food Systems Planning
Learn more about Kami:
Presentation Time:Wednesday, May 16 8:30-9:15 a.m.
Panel Time:Wednesday, May 16 9:15-9:45 a.m.
Description: The industrial food system dis-serves communities of color in many ways. In this presentation, I highlight efforts in Detroit to build a just and sustainable food system. Goals of these efforts include increasing access to healthy food in neighborhoods under-served by conventional grocers, improving community nutrition, facilitating income supplementation and entrepreneurship, productively harnessing vacant lots, enhancing social cohesion and trust, and offering a host of environmentally beneficial outcomes. How the resources of an inner-city university can be leveraged to support these goals is also discussed as are key successes and challenges.
- Highlight key community activities and policies comprising urban food system development
- Describe elements of food justice in urban communities of color
- Suggest key ways in which urban campuses may contribute to food justice
Urbanization, changing food environments, and the nutrition transition in low- and middle-income countries
Andrew Jones, Ph.D., John G. Searle Assistant Professor, Department of Nutritional Sciences, School of Public Health, University of Michigan
Andrew Jones is a public health nutritionist, interested in understanding the influence of agriculture and food systems on the nutritional status of women and children in low- and middle-income countries (LMICs). His research examines: i) how agricultural and landscape biodiversity influence diet diversity and quality among smallholder farming households in LMICs; ii) the role of livestock and fisheries value chains in contributing to anemia among women and children through diet, infection, and environmental exposures; and iii) how changes in food environments in LMICs potentiate the risk of concurrent undernutrition and obesity, and the impacts of urbanization in mediating these dynamics. Andrew has ongoing research projects in Ghana, Ethiopia, Kenya, Vietnam, Zimbabwe, Bolivia and Peru.
Andrew is currently the John G. Searle Assistant Professor of Nutritional Sciences in the School of Public Health at the University of Michigan (U-M), and Research Assistant Professor in the Center for Human Growth and Development at U-M. He has worked as a consultant for several institutions, including the World Bank, the International Food Policy Research Institute, the Chicago Council on Global Affairs, and UNICEF. He also served as a U.S. Peace Corps Volunteer in Kazakhstan from 2002-2004. Andrew received his PhD in International Nutrition from Cornell University, and holds BA degrees from the Pennsylvania State University in Geography and Film Production.
Learn more about Andrew:
Presentation Time: Wednesday, May 16 10:00-10:30 a.m.
Panel Time: Wednesday, May 16 11:00-11:45 a.m.
Description: The nutrition transition that has swept across low- and middle-income countries (LMICs) around the globe in recent decades has contributed to dramatic changes in lifestyles and diets. These changes have profound consequences for public health. In this talk, urbanization and its role in reshaping food environments in LMICs in the context of the nutrition transition will be discussed. Current and potential initiatives that might be undertaken to address the double burden of undernutrition and obesity emerging in urban and peri-urban areas worldwide will also be discussed.
- Understand the main characteristics and drivers of the nutrition transition
- Understand the role of urbanization in changing food environments, the influence of these changes on diets, and policy options for addressing these changes
Food Fraud: Risks to Public Health
Karen Everstine, Ph.D., Scientific Liaison, Foods Program at USP, Rockville, Maryland
Karen is a Scientific Liaison with the Foods Program at USP in Rockville, Maryland. USP is a non-profit organization that works to protect public health through the development of standards for medicines, dietary supplements, and food ingredients. Karen joined USP in 2015 to advance the development of food fraud mitigation tools and resources, including serving as the technical lead for the re-design and expansion of USP’s Food Fraud Database. Karen is also the lead Scientific Liaison for two expert panels focused on food fraud prevention. Previously, she led research projects at a federally-funded research center based at the University of Minnesota. She began her food safety career as a foodborne disease epidemiologist with the Minnesota Department of Health.
Learn more about Karen:
Presentation Time:Wednesday, May 16 10:30-11:00 a.m.
Panel Time:Wednesday, May 16 11:00-11:45 a.m.
Description: In an age when many consumers demand increased transparency about the foods they eat and so-called “clean” labels, the food industry is facing the challenge of increased risk to their supply chains due to globalization. Food fraud is one of those challenges that many argue is increasing due to the complexity of food supply chains. This presentation will discuss food fraud in the context of new U.S. regulations and recent upgrades to global auditing requirements. This presentation will also discuss what is currently known about food fraud in various food products, both within the U.S. and globally.
- Understand what food fraud is
- Learn how food fraud is regulated by the U.S. FDA
- Explore the potential public health risks posed by misrepresentation of foods
Hunger as a Health Issue
Sandra Stenmark, MD, FAAP, Clinical Professor of Pediatrics, University of Colorado School of Medicine, Community Benefit Physician Lead of Health Equity, Kaiser Permanente
Sandra Stenmark is a pediatrician and Clinical Professor at the University of Colorado Medical Center. Presently she directs Kaiser Permanent Colorado’s Healthy Food Access and Health Equity work. A Health Affairs blog and a JAMA Pediatric article she co-authored, highlight lessons learned from implementing food insecurity screening and referral processes in a variety of medical and clinical settings. She presents at state and national conferences on hunger as a health issue and the role of the health system in promoting food security. Sandra has testified and advocated for state and federal policies which improves nutritious food access. Currently she serves on the Colorado Blueprint to End Hunger, Colorado Food Systems Advisory Council, Hunger Free Colorado Board of Directors, Nutrition and Obesity Policy and Evaluation Network’s Hunger Linkages Subcommittee, Project Angel Heart Medical Advisory Board and Co-Chairs the Denver Food Assistance Task Force. In 2007 she was received the Kaiser Permanente Colorado Award for Outstanding Physician. She received the Kaiser Permanente National Community Service Award in 2011 and the University of Colorado Department of Pediatrics Career Teaching Scholar Award in 2012.
Presentation Time:Wednesday, May 16 1:15-2:00 p.m.
Panel Time:Wednesday, May 16 3:45-4:30 p.m.
Description: Health systems and health organizations are recognizing the importance of addressing social determinants of health, which includes food insecurity. Diet sensitive chronic diseases contribute to leading causes of mortality and morbidity in the U.S. This talk will explore the health impacts of food insecurity as well as provide examples of health systems partnering with food systems and hunger to implement interventions and advocate for policies and system changes, which promote nutritious food access and food security for all residents.
- Identify health impacts of food insecurity across the lifespan.
- Describe and design interventions which improve food security and diet quality.
The Science of Contentious Taste
Nicole Garneau, Ph.D., Curator & Chair, Health Sciences, PI Genetics of Taste Lab, Denver Museum of Nature & Science
Dr. Nicole Garneau is an advocate for addressing the gender and diversity imbalance in science and believes that science isn’t an exclusive club. She strives every day to make it fun and personally relevant, and to encourage others to see that there is a scientist in all of us. Her formal training in genetics led her to the Denver Museum of Nature & Science where she serves as the Curator of Human Health and the PI of the Genetics of Taste Lab (www.dmns.org/genetics). Beyond her day job, she is the founder of three companies, including the craft brewing sensory app DraughtLab, and proud mom to an energetic toddler. Dr. Garneau is a sought-after public speaker and has had the honor of being an invited presenter at MileHigh TEDx, the Craft Brewer’s Conference, Experimental Biology and many other scientific conferences.
Learn more about Nicole:
Presentation Time:Wednesday, May 16 2:00-2:30 p.m.
Panel Time:Wednesday, May 16 3:45-4:30 p.m.
Description: You weren’t born loving that morning cup of coffee. Evolution tells you to stay far away from bitter taste. It’s in your DNA, this ability to avoid poisons and toxins, many of which… you guessed it, are bitter. But you are wired to experience the flush of pleasure when you taste sweet and umami, which has dramatic repercussions in the age of modern humans and access to convenience foods and instant gratification (pint of Ben & Jerry’s anyone?).
Join us for a fascinating discussion of sensory detection and preference with Dr. Nicole Garneau, PI of the Genetics of Taste Lab (Denver Museum of Nature & Science) for a hands-on guided taste exploration!
- Better understand how taste works
- Learn why we are each unique in what we bring to the table and how taste differences impact every culinary space
Let Them Eat Bugs - Insect-Derived Nutrition Now and Future Prospects
Wendy Lu McGill, Founder and CEO of Rocky Mountain Micro Ranch
Wendy Lu McGill is Chief Executive Officer and Founder of Rocky Mountain Micro Ranch (RMMR), Colorado’s first and only edible insect farm. Prior to founding the micro ranch, she worked as a communications consultant for nearly twelve years with international aid agencies around the world in sectors as diverse as water and sanitation, human trafficking and rural infrastructure development. With a background in sociological research in international development and intercultural communication, Wendy Lu brings a global perspective and deep understanding of the why and how of farming insects for food.
As CEO of RMMR, Wendy Lu is responsible for operations, production, sales, marketing and public relations, or as in most start-up ventures, wearing basically most of the hats for the company. An executive board member of Little Herds, the world’s only non-profit organization advocating for insects as food and feed, Wendy Lu is also a founding member of the National North American Edible Insect Coalition, which is working with federal agencies to set regulations for insects as food and feed in the U.S. and Canada. Wendy Lu’s academic background is in international studies and she holds an MA in international and intercultural communication from the University of Denver and a BA in international affairs from the University of Colorado at Boulder. As part of her academic work, she has presented posters and/or oral presentations at three international conferences, has published chapters about edible insects in two books, and has served on the organizing committees for two international conferences.
Presentation Time:Wednesday, May 16 2:45-3:15 p.m.
Panel Time:Wednesday, May 16 3:45-4:30 p.m.
Description: Insects as food are gaining more positive notoriety as a source of protein that use less natural resources to produce. However, perhaps the real potential for insects as a food ingredient is “beyond protein,” and in the micro nutrients in many types of edible insects. The presentation will focus on the current uses of insects as food as well as future prospects for insect-derived ingredients including chitin, oil and isolated proteins. The presentation will also touch on the use of insects as livestock and fish feed to improve nutrition in the animals humans eat.
- Better general understanding of insects as a food ingredient
- Awareness of current state of research for insects as food ingredients and possibilities for future research
Paleolithic or Paleomythic? What modern hunter-gatherer diet composition and gut microbiota can tell us about the evolution of human nutrition
Alyssa Crittenden, Ph.D., Associate Professor, Department of Anthropology, University of Nevada, Las Vegas
Alyssa Crittenden is an anthropologist who studies the evolution of human behavior as it relates to nutrition and reproduction. In order to answer some of the burning questions about what makes the human species unique, she studies the links between diet composition, growth and development, family formation, and child rearing in small-scale societies. She has worked with the Hadza of Tanzania, East Africa — one of the world’s last remaining hunting and gathering populations — since 2004. Her work is published widely in top-tier academic journals as well as highlighted in popular outlets, such as The New York Times, Smithsonian, National Geographic, the BBC, Psychology Today, and on National Public Radio. Alyssa Crittenden is currently an Associate Professor in the Department of Anthropology and an Adjunct Associate Professor in the School of Medicine.
Learn more about Alyssa:
Presentation Time:Wednesday, May 16 3:15-3:45 p.m.
Panel Time:Wednesday, May 16 3:45-4:30 p.m.
Description: The world’s few remaining hunting and gathering populations are often used as referential models of human evolution – with topics ranging from the so-called “Paleolithic Diet” to the “hunter-gatherer workout”. We live in a time when our industrialized modes of subsistence have never been more dissimilar to those of our past, the Neolithic farmers or the Paleolithic hunter-gatherers. Despite this, there has been an increase in public curiosity and a revitalized effort on the part of scientists to better understand the lifeway that has characterized 95% of human evolution – that of nomadic foraging for wild foods. But what can modern day hunter-gatherers really tell us about our evolutionary past? Here, I discuss the ways in which data collected among the Hadza foragers of Tanzania are critical for evolutionary reconstructions of nutrition. I explore foraging profiles across the lifespan, seasonal differences in diet composition, the significant role played by fibrous tubers, and the phylogenetic diversity and metabolite production of Hadza gut microbiota. Shifts in diet composition have been linked to many key milestones in human evolution, including brain expansion, tool making, cooperation, routine food sharing, and family formation. Gaining a more comprehensive representation of forager nutrition is not only timely, as such populations are rapidly transitioning to mixed subsistence economies, but also provides a better understanding of the evolution of the human diet.
- Compare and contrast diet composition during the Paleolithic versus “Paleolithic Diets” followed by many people today.
- Evaluate the ways in which diet and microbiome data collected among contemporary hunters and gatherers can inform our understanding of the evolution of human nutrition.
Previous Conference Presentations
For program information prior to 2018, please email Elisa Shackelton.