Future of Food & Health: Consumer Attitudes about Food in the Age of Health Care Reform

Thursday, March 25 , 2010
10:45 a.m.

  • Roger Clemens, Dr.Ph., C.N.S., F.A.C.N., F.I.F.T., Professor, University of Southern California School of Pharmacy and Scientific Advisor, E.T. Horn Company
  • Jessie M. Pavlinac, M.S., R.D., C.S.R., L.D., Director of Clinical Nutrition and Patient Services, Oregon Health & Science University Hospitals and Clinics; and Senior Instructor, OHSU’s School of Medicine
  • Wendy Reinhardt Kapsak, M.S., R.D., Director, Health and Wellness, International Food Information Council and The Foundation

Reducing health care costs has become a major priority for the government, employers, and consumers. As costs continue to rise, food and nutrition are likely to play a key role in future discussions about how to reduce such costs. In this session, you’ll gain insights into Americans’ top health concerns and their attitudes toward foods that provide benefits beyond basic nutrition, such as reduced risk for disease and enhanced well-being. Opportunities for new technologies as a means to reduce the risk of disease, such as nutrigenomics, will also be discussed. Research and business strategies that assist in helping consumers achieve optimal health will be explored with an eye toward the possible evolution of health care toward a prevention model.


About the Speakers:

 

Dr. Roger A. Clemens is a Regulatory Science faculty within the University of Southern California School of Pharmacy, and is Special Projects Advisor for ETHorn, a distributor of food ingredients. He was the scientific advisor for Nestlé USA for more than 20 years, and has published more than 50 original manuscripts in nutrition and food science. Dr. Clemens is a professional member of and fellow in the Institute of Food Technologists (IFT), and a former leader in this society at local, Division, and international levels. He has received many awards for his leadership in IFT, the American Dietetic Association, and local universities. Dr. Clemens is also a member of the 2010 Dietary Guidelines for Americans Advisory Committee.

 

 

 

 Jessie Pavlinac

 

Jessie Pavlinac is president of the American Dietetic Association (ADA) and director of clinical nutrition and patient services at Oregon Health & Science University (OHSU) Hospitals and Clinics. As senior instructor at OHSU’s School of Medicine, she directs nutrition and patient services for adult and pediatric patients. She also serves as instructor and preceptor for the dietetic internship program. She has received numerous service awards from the Oregon Dietetic Association, the National Kidney Foundation and ADA, including Outstanding Dietetics Educator. A registered dietitian, Ms. Pavlinac earned a master’s degree from the University of Wisconsin and a bachelor’s degree from Oregon State University.

 

 

  

 

Wendy Reinhardt Kapsak is director of Health and Wellness at the International Food Information Council (IFIC) and The Foundation in Washington, D.C., where she specializes in consumer and opinion leader communications on a variety of food safety and nutrition issues. Her work includes conducting research, developing communication workshops for opinion leaders, representing IFIC at conferences, and communicating with the media. A registered dietitian, she is also a certified group fitness instructor and has operated a private practice specializing in weight management. Ms. Reinhardt Kapsak’s research endeavors include nutrition and physical activity interventions related to childhood obesity.