Food, Nutrition & Health Update

  • Event
  • Thursday, February 21, 2013
This year’s program will include platform sessions and interactive panel/audience discussions on
Whole Grains and Health: Navigating our Path to the Future
Celiac and Gluten Intolerances
Probiotics and Gut Health
Using technologies to promote healthy eating in our youth

When: 9a.m.-4p.m. - Thursday Feb. 21, 2013

Location: CH2M Hill Alumni Center Ballroom (map)

What: Food, Nutrition & Health Update, the first conference presented by Oregon State University’s Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health. The goals of this annual conference are to provide updates on the latest research and address critical issues in nutrition and healthy eating. The target audience is dietitians, nutrition educators and health professionals in preventive and public health. The program includes sessions and interactive discussions on topics ranging from gluten intolerance, whole grains, and probiotics and general gut health.

Welcoming remarks will be made by Bob Moore, founder of Bob’s Red Mill Natural Foods and Emily Ho, director of the Moore Family Center in OSU’s College of Public Health and Human Sciences.

Talks include: Dr. Robert Martindale, chief of the division of general surgery at Oregon Health & Sciences University on “Gut Microbiota and Health,” Cynthia Warren of Texas Woman's University on “Strategies to increase whole grain consumption: targeting school meals,” and Dr. Matthew Riley with Northwest Pediatric Gastroenterology on “Challenges with Celiac Disease and Gluten Intolerances.”

Cost: $110, for general public; $55 for OSU-affiliated faculty/staff/students.

When: 9 a.m. to 4 p.m., Thursday, Feb. 21

Where: CH2M Hill Alumni Center Ballroom, 725 SW 26th St., Corvallis, on the Oregon State University campus