Symposium Session: The Savvy Dietitian’s Guide to Modern Agriculture

Theses courses are exclusive to Spring 2017 Symposium attendees and cannot be purchased or taken as regular courses by those who did not attend.

Suggested CDR Learning Codes: 1070, 2040, 7180, 8018
Suggested CDR Performance Indicators: 1.1.3, 2.2.1, 4.1.2, 11.2.5

People love the romanticized “red barn” view of agriculture where a farmer and his wife stand with their beautiful children near their perfect red barn with a few docile cows grazing in a lush, green pasture in the background. Some of this is perpetuated by smaller farmers who sell their meat, cheese, produce, and other foods via farmers’ markets. But this view of agriculture doesn’t fit with the realities of modern agriculture, much of which relies on technology-driven tools to successfully compete in a global marketplace. This session will provide an overview of the types of farms in the United States, the production methods they use (from organic and conventional to biotech and indoor vertically integrated systems), and the pressures farmers are facing from consumer demands that may have significant consequences on the availability and affordability of food in this country.

Learning Objectives

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

  1. Describe differences between commodity and specialty crop production in the United States.
  2. Discuss how soil and climate impact a farmer’s choices of crops and production methods.
  3. Compare and contrast modern agricultural production practices used in the United States.
  4. List three challenges facing farmers and ranchers.
  5. Describe four modern farming practices that enhance production while protecting the environment.


Course summary
Available credit: 
  • 1.50 CDR
Course opens: 
Course expires: 

Amy Myrdal Miller, MS, RDN, FAND, is an award-winning Registered Dietitian Nutritionist, farmer’s daughter, highly regarded public speaker, published author, and founder and president of Farmer’s Daughter® Consulting, Inc, a privately held agriculture, food, and culinary communications firm.

The presenter has no relevant disclosures to report regarding this program. She has certified that no conflict of interest exists for this program. View our disclosure policy.

Available Credit

  • 1.50 CDR


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