Food Service Responds to Global Nutrition Issues
Session Track: Health Issues
Date: Wednesday, March 28, 2012; 1:50 – 2:50 p.m.
Consuming foods and beverages outside the home has been increasing in countries around the world. Some see a correlation between increased use of food service and rising rates of obesity and other chronic disease. This session will explore the facts around this issue, and examine case studies of how the food service industry has responded worldwide.
Adam Drewnowski, Ph.D., Professor of Epidemiology and Adjunct Professor of Medicine, University of Washington
Adam Drewnowski, PhD, is a world-renowned leader in innovative research approaches for the prevention and treatment of obesity. Dr. Drewnowski is Director of the Nutritional Sciences Program and Professor of Epidemiology and Medicine at the University of Washington in Seattle. He also serves as Director of the Center for Public Health Nutrition and the UW Center for Obesity Research and is a Joint Member of the Fred Hutchinson Cancer Research Center. Dr. Drewnowski obtained his MA degree in biochemistry from Oxford University in the UK and his PhD in psychology from The Rockefeller University in New York. Following post-doctoral training at the University of Toronto, he returned to Rockefeller as Assistant Professor. He later moved to the University of Michigan, where he became Professor of Public Health, Psychology and Psychiatry, and Director of the Program in Human Nutrition at the School of Public Health.
Brinda Govindarajan, Ph.D., C.N.S., Director, Global Science & Regulatory Affairs; McDonald’s
Dr. Brinda Govindarajan is the current Director, Global Science & Regulatory Affairs at McDonald's Corporation. Previously she was a principal scientist at Kellogg Company and R&D Director of Legacy Foods. She received her PhD in food science from Kansas State University and a MBA from Wichita State University.
Cathy Kapica, Ph.D., R.D., L.D., Senior Vice President, Ketchum
With 20+ years of experience in health and nutrition, and in addition to her role at Ketchum, Dr. Cathy Kapica is adjunct professor of Nutrition at Tufts University. Dr. Kapica is the former global director of Nutrition for the McDonald's Corporation, where she led the worldwide nutrition effort for McDonald's. Prior to joining McDonald's, Dr. Kapica served as senior scientist and director of Nutrition Education at the Quaker Oats Company where she educated consumers, health professionals, and the media on the health benefits of oats. A registered dietitian, Dr. Kapica is a former media spokesperson for the American Dietetic Association.