USPHS Scientific & Training Symposium: Dietitian Category Agenda
09:00
a.m. – 10:00 a.m. Food Safety and Defense: Food-borne Illness Investigations and Recalls
CDR Carma Pauli, MS, RD, CDE, USPHS, Regional Trainer, U.S. Department of Agriculture's Food Safety Inspection Service
Presentation (pps, 955 KB)
This session will describe how the nation’s food supply is being protected. It will include details on how recalls are conducted in response to food-borne illness and the partners involved.
At the end of the session, participants will be able to:
• Describe three of the ways the nation’s food supply is being protected by the U.S. Department of Agriculture and the Food and Drug Administration
• List at least four public health partners that work together when investigating a food borne illness outbreak
• Identify the primary goal of conducting a foodborne illness investigation and recall
10:15
a.m. – 10:45 a.m. Implications of Public Health Concepts Targeting Prevention of Overweight and Obesity in Youth
RRADM Van S. Hubbard, MD, PhD, USPHS, Director, NIH Division of Nutrition Research Coordination and Associate Director for Nutritional Sciences, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health
This session will discuss how increasing attention is being applied to addressing the issue of overweight and obesity in youth. As in adults, the root cause of overweight and obesity is an energy imbalance; however, there are many factors that contribute to this imbalance. Integrative efforts to prevent the development of inappropriate weight gain during youth need to be emphasized. Modifications of behavior at both the individual and population level need to occur. Basic concepts serving as the foundation for program development will be discussed.
At the end of the session, participants will be able to:
• Describe the magnitude of the public health problem related to obesity
• Recognize the influencers on decision-making
• Identify contributions of non-healthcare sectors
10:45
a.m. – 11:45 a.m. We Can!
Karen Donato, Coordinator, National Heart, Lung, and Blood Institute’s Obesity Education Initiative
This session will provide an overview of the We Can! Program, including a description of community resources, current programs underway and populations targeted.
At the end of the session, participants will be able to:
• Describe the We Can! program elements and community resources, especially those appropriate for parents, caregivers, and youth and health care providers.
• Explain current activities underway by We Can! community sites, partners, Fortune 500 companies, and other groups involved in We Can!
• Discuss how community groups, city officials, partners and supporting organizations can get involved in We Can!
02:00 p.m. – 03:00 p.m. Trans fat
Presentation (pps, 3.83MB)
This presentation will examine research involving trans fat use and the affect on the body; labeling requirements; and the steps industry and some city health departments have taken involving the use of trans fats in retail establishments
At the end of the session, participants will be able to:
• Describe what trans fat is and its impact on the incidence of disease
• Describe actions consumers can take to lower intake of saturated fat, trans fat, and cholesterol
• List actions that some city health departments have taken to limit the amount of trans fats used in retail food establishments
03:15 p.m. – 04:15 p.m. Organic Foods
Carol Johnston PhD, RD, CNS, Professor and Chair, Department of Nutrition, Arizona State University
Presentation (pps, 1.89MB)
The session will examine the issues surrounding organic foods. Participants will gain an understanding of how organic foods are grown, handled, and processed. The information provided will aid participants to make informed decision regarding organic food purchases for home and business.
At the end of the session, participants will be able to:
• Describe organic agricultural practices and regulations
• Explore the factors to consider when purchasing organic foods
• Describe national and regional groups involved in organic food research, advocacy, and production.
04:15 p.m. – 04:45 p.m. Carving Your Niche in Public Health and the Commissioned Corps
CAPT Janice Huy, RD M, USPHS, Chief Dietitian Officer LCDR Pamela Vodicka, MS, RD,USPHS. D/N-PAC Chair
Presentation (pps, 12.00MB)
This session will help participants gain insight into their own career development. Speakers will briefly outline the path they took to reach their current level of expertise and then address a few specific questions that relate to obstacles they may have encountered or resources that they may have found useful or activities they may have thought helped them reach their career goals in Public Health and the Commissioned Corps.
At the end of the session, participants will be able to:
• Evaluate current career track and future career choices
• Describe career paths from different agencies within the Corps and be able to apply "lessons learned" to themselves
• Develop questions and recognize how the “Growth & Achievement in Networking” program can assist officers in their career development