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Archive for September, 2011

2011 ADA Conference Wrap-Up

Unlike the past few posts which have dealt with specific topics, this is a hodgepodge of odds and ends, thoughts, suggestions, and anecdotes from the 2011 American Dietetic Association’s Food and Nutrition Conference and Expo.

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Hershey’s: When In Doubt, Hype and Deflect

For my penultimate post relating to the American Dietetic Association’s Food and Nutrition Conference & Expo (fun wrap-up post tomorrow!), I want to focus on the rhetoric one often hears at Big Food booths.

Whereas companies that sell real, whole food products focus on what they are actually selling (be it hemp seeds, green tea, or snacks made from whole, non-GMO ingredients), Big Food tends to rely on hype and deflection.

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Busting Monsanto’s ‘Better’ Broccoli

Over the next few days, I’ll be sharing the most blog-worthy moments from the American Dietetic Association’s 2011 Food & Nutrition Conference & Expo (FNCE), which wrapped up yesterday. Okay, how is this for “did April Fool’s get moved to September?”: Monsanto had a booth there. Yes, at a nutrition and health expo. Among their souvenirs: Monsanto-branded soybean-based chapstick. I’ll let you sit with that one for a minute.

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A ‘Healthy’, School-Approved Snickers Bar!

As those of you who follow me on Twitter know, I am currently in San Diego for the American Dietetic Association’s annual Food & Nutrition Conference & Expo (FNCE). Over the past two days, I took you on mini virtual tours of the vendor expo, where we visited the Sugar Association, the High Fructose Corn Syrup folks, Subway, Coca-Cola, and other “what are you doing at a nutrition conference?” booths.

While plenty is ‘blog-worthy’, one particular Mars, Inc. product caught my eye: Marathon Smart Stuff Powered By Snickers bars.

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What’s In A Name (Change)? Nothing, Really

The 2011 American Dietetic Association Food & Nutrition Conference & Expo kicked off with some interesting news — an upcoming organizational name change.

In a letter to all members, current President Sylvia A. Escott-Stump explained that as of January 2012, the American Dietetic Association (ADA) will be known as the Academy of Nutrition and Dietetics (AND). “Why?”, you ask?

“This is a name that immediately and fully complements our focus: the nutritional well-being of the American public. Academy of Nutrition and Dietetics promotes the strong science background and expertise of our members, primarily registered dietitians. Nutrition science underpins wellness, prevention and treatment.

An academy is “a society of learned persons organized to advance science.” This term describes our organization and immediately emphasizes the educational strength of our advice and expertise. By adding nutrition to our name, we communicate our capacity for translating nutrition science into healthier lifestyles for everyone. Keeping dietetics supports our history as a food and science-based profession.”

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Guest Post: For ADHD & Dyslexia, Good Nutrition Is Best Medicine

Although millions of Americans are increasingly becoming aware of nutrition’s vital role in cardiovascular health, blood pressure regulation, and blood sugar control, that same paradigm is nowhere near as widespread when it comes to learning and comprehension disabilities.

For this guest post, I asked Judy Converse, an established expert on the subject matter, to provide an overview of how proper — and improper! — nutrition can affect children with ADD, dyslexia, and other conditions she commonly works with in her private practice.

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Interview Time!

I want to share an interview I did with Alex Reinhart of CoActive Health, which was posted on his blog today.

I really liked the questions Alex asked, as they allowed me to touch on a variety of topics that are very important to me.  Among other things, I discuss what I believe is wrong with the majority of mainstream nutrition messages, how to choose a good nutritionist, what consumer trends I’m seeing, and my ‘must-do” two tips that apply to everyone.

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Cultured Meat Is An Alternative, Not A Solution

The idea of cultured meat (also known as ‘in vitro’ meat) has been played with for several years, as scientists have attempted to produce meat from cell cultures. Over the past week, this topic created headlines once again thanks to reports that ‘cultured’ sausage and hamburgers are on the way within the next six to twelve months. That is not to say they will be commercially available, but rather that they will serve as tangible proof of this technology’s capabilities.

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