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Tentative Schedule

FACS Nutrition & Food Science Conference — June 11–12, 2012. BYU Wilkinson Center
“Food for Thought”

Time		Nutrition &mdash Applied	Research — Nutrition or Food Science	Food Science — Applied	Food Science — Applied
8:00–8:30	Registration - Garden Court
8:30–8:45	Varsity Theater: Welcome & Housekeeping Keynote Speaker: Laura Wolford, “Quick and Easy Meals: Cooking Without Recipes”
8:45–9:45
9:45–10:00	Break
10:00–11:00	Break-out Session I	Shopping Matters Curriculum Greg Silverman	How long is too long? Shelf life Karin Allen PhD	Create Your Plate: Diabetes Education Cooking Carolyn Washburn, CFCS, MS	TBA
11:10–12:10	Break-out Session I	Shopping Matters Curriculum Greg Silverman	How long is too long? Shelf life Karin Allen PhD	Create Your Plate: Diabetes Education Cooking Carolyn Washburn, CFCS, MS
12:10–1:30	Break
1:30–2:30	Break-out Session II	Food $ense Kids – Teaching Preschool Children to Try New Foods (Whole Foods) Heidi LeBlanc, CFCS, MS	How to Feed a Vegan Debra Christofferson, MDA, RD	Pork at the Dinner Table Allison Fiscus, Utah Pork Producers	TBA
2:40–3:40	Break-out Session II	Food $ense Kids – Teaching Preschool Children to Try New Foods (Whole Foods) Heidi LeBlanc, CFCS, MS	How to Feed a Vegan Debra Christofferson, MDA, RD	Pork at the Dinner Table Allison Fiscus, Utah Pork Producers
3:40–4:00	Break
4:00–5:00	Varsity Theater: TBA

Time		Nutrition — Applied	Research — Nutrition or Food Science	Food Science — Applied	Food Science — Applied
8:00–8:30	Registration — Garden Court
8:30–8:45	Welcome & Housekeeping — Varsity Theater Keynote Speaker: “It’s in the Bag” Michelle Snow, PhD.
8:45–9:45
9:45–10:00	Break
10:00–11:00	Break-out Session III	Cultural Aspects of Food Rachel Jones MPH, RD	Eating Sustainably Joan Thompson, Ph.D., R.D., C.D. Jennifer Turley, PhD. Shaun Jackson, PhD.	Choosing and Using Heart Healthy Ingredients Jonelle Masson & Evan Francois Harmon’s Culinary School	Cultural Aspects of Food Executive Chef
11:10–12:10	Break-out Session III	Cultural Aspects of Food Rachel Jones MPH, RD	Eating Sustainably Joan Thompson, Ph.D., R.D., C.D. Jennifer Turley, PhD. Shaun Jackson, PhD.	Choosing and Using Heart Healthy Ingredients Jonelle Masson & Evan Francois Harmon’s Culinary School	Cultural Aspects of Food Executive Chef
12:10–1:30	Break
1:30–2:30	Break-out Session IV	Behavioral Economics Kristi Spence, MS, RD, CSSD	Understanding GM Foods Karin Allen, PhD	Beans! Beans! The Magical Fruit: Adding More To Your Diet Melanie Jewkes, MS	TBA
2:40–3:40	Break-out Session IV	Behavioral Economics Kristi Spence, MS, RD, CSSD	Understanding GM Foods Karin Allen, PhD	Beans! Beans! The Magical Fruit: Adding More To Your Diet Melanie Jewkes, MS	TBA
3:40–4:00	Break
4:00–4:45	Varsity Theater: Closing Session: “Living in Harmony” Angel Shannon
4:45–5:00	Evaluation/Credit