Recorded Webinar: Personalized Nutrition: Where Emerging Science Meets Consumers' Health Needs

This webinar was presented on Thursday, June 24, 2021, from 11-12pm ET by Lu Ann Williams, Dr. Sharon Donovan, PhD, RD, and Allison Yoder, MA, RDN, LD.

Personalized Nutrition is quickly gaining traction in both the scientific and consumer communities. With chronic disease and healthcare costs on the rise, personalized nutrition has never been more important. Yet, many factors including emerging science, economic status and affordable solutions contributes to the complexity of personalized nutrition for all. Finding nutrition and business solutions that meet consumer needs and help improve public health is imperative.

This session will provide:

  1. An introduction to the many factors, including disease state, economic status, access, and consumer perspectives, that influence personalized nutrition, and ultimately, public health.
  2. An overview of the definitions(s) of personalized nutrition along with the emerging science, innovations, and personal technologies.
  3. How food retailers and manufacturers are rapidly pursuing solutions to this growing trend that will meet their consumer's needs.

By registering for this free continuing education course, you are granting permission to Today's Dietitian to share your demographic information and e-mail with the course sponsor for potential marketing purposes. 

Learning Objectives

After completing this activity, nutrition professionals will be better able to:

  1. Define personalized nutrition and describe its importance.
  2. Explain the emerging science in personalized nutrition, including new innovations/technologies, and where the science is headed.
  3. Identify the many factors, including disease state, economic status, consumer preferances, access and more, that influence personalized nutrition, and ultimately, public health.
  4. Recognize the unique perspective and innovative ways grocery retailers and food manufacturers are advancing personalized nutrition to better public health.

Additional Information

Suggested CDR Performance Indicators: 
2.1.3, 8.2.3, 8.3.6, 9.4.4
CDR Activity Type: 
175
CPE Level: 
2
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
06/24/2021
Course expires: 
06/23/2022
CE Club cost:
$0.00
CE Club cost:
$0.00
Cost:
$0.00
Rating: 
5

Lu Ann Williams is co-founder and Global Insights Director at Innova Market Insights, a global market research firm headquartered in The Netherlands. An expert on trends driving the food and beverage industry, she is a frequent speaker at industry events. Thirty years of global experience, data analysis and trendspotting give her a unique foundation for insights into what’s coming next in the industry in every region of the world.

 

Dr. Sharon Donovan, PhD, RD, is a professor and holder of the Melissa M. Noel Endowed Chair in Nutrition and Health at the University of Illinois, Urbana, USA, where she also serves as the inaugural Director of the Personalized Nutrition Initiative. Her laboratory conducts research in the area of pediatric nutrition, with a focus on milk bioactives in modulating gut microbiome, immune and cognitive development in infants. Dr. Donovan has ~250 publications and has garnered over $35M in grant support from the NIH, USDA, foundations, and the food and pharmaceutical industry.

Allison Yoder, MA, RDN, LD, is the Nutrition in Food Retail Program Development Fellow through the Academy of Nutrition and Dietetics Foundation, leading the "Leveraging RDNs in the Food Retail Environment to Improve Public Health" project. Allison is a Registered Dietitian Nutritionist and leader in the retail health and wellness industry, with over 16 years specializing in business development and health and well-being strategy. She is certified in adult weight management and a trained lifestyle coach through the National Diabetes Prevention and Recognition program.

At the Bell Institute of Health and Nutrition, our mission is to be the source of scientific health and nutrition expertise that creates value and growth for General Mills. We believe food should make us better, so we work hard to make food the world loves, while improving the nutrition of our products. www.bellinstitute.com

Lu Ann Williams reports the following relevant disclosure: Employee: Innova Market Insights. Dr. Sharon Donovan, PhD, RD reports the following relevant disclosures: Grants/Research Support: NIH, USDA, Nestlé Nutrition, Reckitt Benckiser/Mead Johnson Nutrition; Scientific Advisory Board/Consultant/Board of Directors: ByHeart, Danone Institutes International, Nestlé Nutrition Institute; Speakers Bureau: Biostime Nutrition Institute, Nestlé Nutrition Institute. Allison Yoder, MA, RDN, LD reports the following relevant disclosures: Grants/Research Support: The Academy Foundation's "Leveraging RDNs in the Food Retail Environment to Improve Public Health" project was funded through a grant from Walmart; Scientific Advisory Board/Consultant/Board of Directors: The Aspen Institute "Food is Medicine" advisory board; Employee: Nutrition in Food Retail Program Development Fellow through Academy of Nutrition and Dietetics Foundation. The presenters certify that no conflict of interest exists for this program. View our disclosure policy.

General Mills Bell Institute of Health & Nutrition has been approved by the CDR to offer 1.0 CPEU for this webinar.

Available Credit

  • 1.00 CDR

Price

CE Club cost:
$0.00
CE Club cost:
$0.00
Cost:
$0.00
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