Today’s Food Conversation
Presenter: Amy Myrdal Miller, MS, RDN, FAND
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 one-hour presentation takes a deep-dive into nine commonly used terms related to food, agriculture, and nutrition - from healthy and fresh to process, natural, and sustainable - providing insights into the science that supports or refutes claims, reviewing federal regulations that govern marketing, 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 emotions.
Level 2 l Learning Needs Codes 7120, 8018, 6000 – # of CEU’s approved = 1