Symposium Session: Today's Food Conversation

Suggested CDR Learning Codes:  2030, 2040, 7120, 8018; Level 2
Performance Indicators: 7.1.2, 7.2.1, 8.1.2, 8.3.6

Every day in this country our food conversations are becoming more interesting, intense, and challenging. We’re striving for health and wellness. We’re passionate about local and artisan products. We’re thoughtful about seasonal and organic. We’re working to figure out sustainable. And we’re nervous about genetically modified.

This session will take a deep dive into nine commonly used terms related to food, agriculture, and nutrition—from healthy and fresh to processed, natural, and sustainable—providing insights into the science that supports or refutes various claims and shedding light on consumer understanding of these terms.

Attendees will walk away with a better understanding not only of the terms but how to engage in meaningful conversations about these issues that are as affected by research and science as they are by values and emotion.

Learning Objectives

After attending this session, nutrition professionals should be able to:

  1. Distinguish which food claims are marketing hype versus federally regulated terms.
  2. Identify federal agencies that oversee various marketing terms.
  3. Question the validity of claims on a variety of food and beverage products.
  4. Provide science-based guidance to patients and clients regarding the nutrition and health as well as lifestyle benefits of a variety of foods and beverages.
  5. Cite consumer research regarding consumer perception of various marketing claims.
Course summary
Available credit: 
  • 1.50 CDR
Course opens: 
Course expires: 

Amy Myrdal Miller, MS, RDN, FAND

Available Credit

  • 1.50 CDR


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