Organized and supported
by: Almond Board of California
Friday, April 20, 2012
Room: Hilton San Diego Bayfront, Indigo Ballroom G/H
1:00 p.m. - 5:00 p.m.
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CO-CHAIRS:
Michael Falk, Ph.D., Executive Director, LSRO, Bethesda, MD
Martin Wickham, Ph D, Director of Nutrition, Leatherhead Food Research, UK
PROPOSED AUDIENCE: researchers, public policy, educators, food industry R & D
PROGRAM AGENDA:
Peter Ellis, Kings College,PhD, London UK The role of cell walls in regulating the bioaccessibility and digestion of macronutrients in plant foods
Richard Mattes, PhD, RD, Purdue University, West Lafayette, IN You can't judge a food by its form - Effects on Ingestive Behavior & Metabolism
David Baer,PhD, USDA ARS Beltsville, MD The ins and outs of
the energy value of food
Gary Foster, PhD, Temple University, Philadelphia, PA
Calories or
Type of Calories for Weight Loss?
Session Content:
Accurate evaluation of the energy value of foods is essential for normal nutrition, under nutrition and obesity - BUT the system of determination was developed over 100 years ago by WO Atwater and USDA colleagues. Since then the ability to accurately determine human energy requirements has greatly improved, but caloric calculations for foods has not. With the advent of present-day analytical techniques, it is possible to describe the complex chemical nature of our foods with ever more accuracy and sensitivity. However, the type and quantity of the calorie components of foods may have very little bearing on their potential contribution to our ‘overall energy uptake'. Only a portion of the energy present in food is released from the food material, absorbed into the body and utilized, and this portion can be highly variable depending upon the food structure and degree of processing. Nuts and legumes are a food group for which substantive evidence suggests that Atwater factors may be poorly predictive. The contribution of plant food structure and mastication/breakdown on macronutrient digestibility will be fully explored in this session – from modeling, lab testing through to long term human clinical trials.
Learning Objectives:
1. Define factors that affect the digestibility of
macronutrients
2. Describe the influence of consumption of energy dense foods on
energy balance and satiety
3. Describe approaches for more accurately determining energy
values for plant-based foods
4. Summarize evidence on the effect of dietary macronutrient
composition on weight loss
CPE Credit Designation Statement
ASN designates this educational activity for a maximum of 4 CPEUs. Dietitians and dietetic technicians, registered should only claim credit commensurate with the extent of their participation in the activity.
ASN (Provider #NS010) is accredited and approved by the Commission on Dietetic Registration (CDR) as a provider of Continuing Professional Education (CPE) programs for Registered Dietitians.
Learning Level 2
Suggested Learning Codes:
(2000) Science of food and nutrition
(2070) Macronutrients: carbohydrate, fat, protein, fiber,
water
(2100) Nutritional biochemistry
(4000) Wellness and public health
(9020) Evaluation and application of research