This webcast reviews the most recent data on the health benefits and bioactive compounds found in traditional dried fruit (TDF) and discuss their nutrient content compared to their fresh counterparts. Product development utilizing TDF is also discussed. TDF have been mistakenly considered cariogenic. Research has shown that they reduce plaque and adherence of biofilm on the surface of teeth. Consumption of TDF as a snack may provide protective benefits to the teeth. Foods rich in dietary fiber or specific nutraceuticals have been shown to reduce the risk of Type 2 diabetes. Recent studies indicate that daily consumption of TDF reduces levels of HgA1C, improving blood and glucose control. Regular intake of TDF may reduce risk of developing Type 2 diabetes.
TDF are high in fiber and have a moderate glycemic index (GI), which may promote satiety better than other low-fiber, high GI snacks. TDF produced greater satiety between means compared to other snacks (potato chips, cookies) thus reducing daily calorie consumption. Consumption of TDF as snacks may support appetite and weight control, reducing the risk for obesity. TDF contain significant amounts of bioactive phytochemicals, which may provide desirable health benefits beyond basic nutrition. Evidence suggests that health benefits of traditional dried fruit may be attributed to the synergistic effects of phytochemicals present in whole foods. This webcast will cover current research on phytochemicals in TDF on the prevention of chronic disease and focus on the molecular targets.
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07/18/12 12:00 PM
Univ. of Kentucky
Jim Anderson, a native of Hinton, West Virginia, graduated from West Virginia University and Northwestern Medical School. He completed training in internal medicine and endocrinology at the Mayo Clinic and served in the United States Army as a research physician. Beginning his academic career at the University of California in San Francisco, he moved to the University of Kentucky (UK) in Lexington in 1973. Currently, he is Professor of Medicine and Clinical Nutrition. He directs the UK Health Management Resources Weight Management Program and is Founder and President of the Obesity Research Network, a network of leading experts who perform clinical research in the area of obesity.
Dr. Anderson divides his time between research, teaching, private practice and administration. His research interests relate to diabetes, blood lipid disorders, obesity, and nutrition. He pioneered use of high fiber diets for treatment of diabetes and launched the “oat bran craze.” Currently, he is investigating novel ways to reduce blood cholesterol, use of soy protein in diabetes, and new treatments for obesity. An active writer, Dr. Anderson has published over 220 research articles and over 190 book chapters, education articles and books. His publications have appeared in New England Journal of Medicine, Journal of American Medical Association, Journal of American Dietetic Association, Archives of Internal Medicine, and American Journal of Clinical Nutrition. He serves on the Editorial Board of several journals, Prevention Magazine and Veggie Life. He has published six popular books with the most recent being The Simple Diet, Berkley Books.
As an educator, he teaches undergraduates, medical students, nutrition graduate students, medical residents and fellows, and practicing physicians. He also supervises the training of Masters and Ph.D. students. With an interest in travel, Dr. Anderson has been able to visit most of the United States and lecture in Australia, China, Europe, India, Israel, Japan, Korea, Latin America, Russia, South Africa and other countries. To disseminate educational material, he founded the HCF Nutrition Research Foundation in 1979, and serves as President and Chairman of the Board.
Jim has been married to Gay for 54 years. They have two children, Kathy and Steven, and five granddaughters. He was active at Calvary Baptist Church, where he has serves as deacon and Sunday School teacher. He is on the Board of Trustees for Georgetown College in KY and has served as Chair for 3 years. Recently Gay and Jim moved to Hermitage, TN to be closer to daughter and family.
Barkha Patel MSc
PhD Candidate Dept of Nutri Sci
University of Toronto
Co-president at Nutritional Sciences Graduate Students Association
Chair at Canadian Obesity Network-Students & New Professionals (CON-SNP), University of Toronto Chapter
Teaching Assistant at University of Toronto
Past MSc. Candidate at York University
Education University of Toronto
Co-president, Nutritional Sciences Graduate Students Association
Chair, Canadian Obesity Network-Students & New Professionals (CON-SNP), University of Toronto Chapter
The primary aim of the CON-SNP Toronto chapter is to increase student and faculty awareness about obesity research, by holding Lunch and Learn seminar series and documentary film nights, as well as posting on our facebook site and through twitter (http://twitter.com/consnp_toronto).
We have specific goals in 4 areas influencing the future of obesity in Canada: community, research, education and knowledge transfer.
Teaching Assistant, University of Toronto
PhD Candidate, University of Toronto
Department of Nutritional Sciences, Faculty of Medicine
Thesis: Physiological Regulation of Food Intake in Children
Childhood obesity is on the rise, and gaining a greater understanding of how energy intake is regulated in children will help in the development of strategies to prevent and control weight gain in this population.
MSc. Candidate, York University
School of Kinesiology and Health Science, Faculty of Health
Thesis: The effects of long-term caloric restriction on molecular outcome measures in the Cu/Zn-SOD mutant G93A mouse, an animal model of Amyotrophic lateral sclerosis (ALS).
Dr Rui Hai Liu
Rui Hai Liu is a Professor in the Department of Food Science at Cornell University. Liu received his Ph.D. in Toxicology from Cornell University in 1993. He also holds a M.D. in Medicine and a M.S. in Nutrition and Food Toxicology.
Liu teaches an undergraduate course, Food Analysis, and two graduate-level courses, Food Lipids, and Functional Foods and Nutraceuticals. He also participates in a team-taught Food Chemistry course, lecturing on lipid chemistry and food toxicology.
Dr. Liu’s research program focuses on diet and cancer, the effects of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity. Specific interests include: 1) health benefits of antioxidants/phytochemicals in fruits, vegetables and whole grains; 2) food genomics and functional foods for disease prevention and health promotion targeted at cancers, aging, and inflammatory diseases; and 3) natural products and herbal formulations for antiviral activity.
Dr. Liu has published more than 100 original scientific papers in peer-reviewed journals. He has been ranked as one of the top 5 scientists (ranked No. 4 by total citations, and ranked No. 3 by impact, average citations per paper 46.80) among the scientists in the field of Agricultural Sciences (including Nutrition and Food Science) by Essential Science Indicators (ESI), Institute of Scientific Information (ISI), for the January 1, 2001–February 28, 2011 time period. He has given more than 230 invited seminars and research presentations throughout the US and around the world.
Dr. Liu was elected as a Fellow of the International Academy of Food Science and Technology (IAFoST), and a Fellow of the Division of Agricultural and Food Chemistry (AGFD) of the American Chemical Society (ACS) in 2008. He is also an elected Fellow of the Institute of Food Technologists (IFT) as of 2010. He received IFT 2011 Babcock-Hart Award for outstanding contributions to the field of food science in the improvement of public health through nutrition.
Dr. Liu is the Associate Editor of the Journal of Food Science, and serves on the Advisory Board of the Journal of Agricultural and Food Chemistry and Food & Function, and the Editorial Boards of the Journal of the Society for Integrative Oncology, Nutritional Journal, Molecular Nutrition and Food Research, The American Journal of Chinese Medicine, the Journal of Food Science, the Journal of Functional Foods, World Journal of Gastrointestinal Oncology, the Journal of Cancer Science & Therapy, and the Journal of Geriatric Cardiology.
Dr. Liu has been interviewed by numerous news media and scientific organizations about his research including the Associated Press, Reuters, ABC, CNN, CBS, the BBC, the New York Times, the Washington Post, the Wall Street Journal, Time Magazine, Newsweek Magazine, Science News, American Association for the Advancement of Science (AAAS), American Chemical Society (ACS), and American Institute for Cancer Research (AICR).
California Raisin Mrktg. Board
With his Ph.D. in Human Resource and Family Studies from the University of Illinois and his Master's Degree in Food and Nutrition from Oklahoma State University, Registered Dietitian Jim Painter has conducted numerous studies in the field of Food Pyschology and Mindless Eating. He has been involved in the study of food science at the university level for almost 20 years and is presently the Chairman of the School of Family and Consumer Sciences at Eastern Illinois University and a member of several professional associations including The American Dietetic Association and The Society for Nutrition Education.
Dr. Painter has given presentations in countries worldwide to a variety of professional, civic, public, and private groups including groups such as Apicius (the Culinary Institue in Florence Italy) and the National Soybean Research Lab in Bophal, India. Over the years, he has also made headlines with projects like The Nutrition Analysis Tool and Portion Size Me. His popularity may be due to his simple, common-sense approach to building a healthy food culture. His talks are straight-forward, thought-provoking, intuitive, and entertaining.
Allen Wong DDS EdD
Dir Pacific’s Hospital Dentistry Prog
Univ of the Pacific Arthur A Dugoni School of Dentistry
Faculty member Dr. Allen Wong has a true passion for treating people with medical problems and disabilities. From participating in service projects in college and dental school, to his current role as director of Hospital Dentistry at Pacific, to volunteering in his free time, Allen has been caring for the vulnerable population of people with developmental disabilities for nearly 25 years.
Patients travel from all over Northern California to see Allen and his colleagues at the dental school's Special Care Clinic. It's here that he teaches dental students how to best care for patients with special needs, and to remember that they're not just fixing teeth, they're caring for people.
To complement his role as a successful educator, Allen is very involved with humanitarian dentistry work in the US and abroad. In recent years he's spearheaded a yearly trip to Fiji to provide dental care and education to Fijian villagers. He has also travelled to Cambodia, the Philippines, China and other countries to provide treatment and to educate local dentists and doctors on preventative care. He hopes that by providing such education to these groups, the locations visited by today's mission trips will eventually no longer require volunteers to come in and provide treatment because they'll be able to do it on their own.
Allen spends much of his free time volunteering for the Special Olympics. He has held the position of Northern California Special Olympics dental coordinator, and he currently works with the national and international Special Olympics as a dental educator/ trainer. Whenever possible he coordinates dental screenings for the athletes and teaches dentists from throughout the world how to treat patients with disabilities.