NutritionNotesDaily

2013 Scientific Sessions and Annual Meeting at Experimental Biology

Preview | April 2013

The April 20 session “Managing the Microbiome in Human GI Disease” offers a novel perspec-

tive on the hot topic of gut microbial ecology.

“There is great interest in understand-ing how gut microbial ecology influences intestinal mucosal health, how nutritional interventions modulate the intestinal microbiome, how gut microbes impact nutritional status and how the intestinal microbiome can be manipulated as a therapeutic strategy,” said session chair Thomas R. Ziegler, MD, Emory Univer-sity.

“This session is unique in that it cov-ers current methods for assessing the gut microbiome and nutrition-microbiome linkages, including interventions that can be implemented to promote intestinal health by altering the microbiome, with a focus on inflammatory bowel diseases.”

The session includes three presenta-tions: “Short Chain Fatty Acids and Intestinal Inflammatory Conditions” by Kelly A. Tappenden, PhD, RD, Univer-sity of Illinois; “The Impact of Diet on the Human Microbiome and Rela-tionship to Inflammatory Conditions” by Peter J. Turnbaugh, PhD, Harvard University; and “The Microbiome and Inflammatory Bowel Disease” by Bar-four Sartour, MD, University of North Carolina.

Researchers are increasingly learning how diet regulates gut microbial ecology and how various nutrients and gastroin-testinal-specific peptides affect intestinal function, and Ziegler said this session will highlight the current status of science in the field of microbiome research. Understanding how the gut microbiome contributes to intestinal health, including inflammation, could help healthcare pro-fessionals develop preventive strategies and therapies for conditions like irritable bowel disease, he noted.

Learn More About Microbiome Effects on Gut Health

The ASN Scientific Sessions at Ex-perimental Biology feature six satel-lite sessions that explore popular

topics in today’s nutrition landscape, from food intake to physical activity. All of the satellites are open to anyone and offer free registration and CPE credits for dietitians. Registration will also be accepted on-site.

The Global Nutrition Transition: The Role of the International Shift in Carbo-hydrate Consumption Friday, April 19, 2013 8:00 am-12:00 pm, CC Room 156ABC

For the first time in human history, the number of overweight individuals outnum-bers those who are malnourished. Over the second half of the last century, soft drinks and other sugar-sweetened beverages have

Satellite Sessions Offer Hot Topics and Continuing Professional Education Credits

assumed an increasingly significant propor-tion of total energy intake in the U.S. and in many developing countries where “western-ized diets” are increasingly popular. Accord-ing to data from the U.S. Department of Agriculture, per capita soft-drink consump-tion has increased by almost 500% over the past 50 years. This symposium will focus on the importance of the shift in carbohy-drate consumption from fruits, vegetables, and whole grains to refined carbohydrates and sweeteners in beverages in the global nutrition transition together with their role in promoting the intake of energy-dense foods also high in fat. This symposium will also include panel discussions to achieve consensus on critical points regarding food science and public policy to combat obesity. This session will aim to give an integrated

view of the role of energy-dense foods and a sedentary lifestyle in the global epidemic of obesity. Organized and supported by the Herbalife Nutrition Institute.

What Comes First: The Food or the Nutrient? Friday, April 19, 2013 9:00 am-12:30 pm CC 157ABC Read more about this satellite on page 2.

White Vegetables: Addressing the Nu-trition Gap Friday, April 19, 2013 1:00-5:00 pm, CC Room 156 ABC

Join co-chairs Johanna Dwyer, DSc, RD, and Mario G. Ferruzzi, PhD and leading food and nutrition scientists for emerg-

Continued on page 7

The dynamic Boston skyline beckons attendees to ASN’s 2013 Scientific Sessions and Annual Meeting.

2 Nutrition Notes Daily April 2013

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Featured SpeakerSArne Astrup, MD, PhD, Copenhagen, Denmark

Adam Drewnowski, PhD, Seattle, WA

Bruce German, PhD, Davis, CA

David Grotto, RD, Elmhurst, IL

Paul Jacques, PhD, Boston, MA

David McCarron, PhD, Davis, CA

André Marette, PhD, Montreal, Canada

Simin Meydani, DVM, PhD, Boston, MA

Lorenzo Morelli, PhD, Italy

Andres Pichon-Rivières, MD, Argentina

Andrew Prentice, PhD, London, UK

Prof René Rizzoli, Geneva, Switzerland

Dennis Savaiano, PhD, West Lafayette, IN

Connie Weaver, PhD, West Lafayette, IN

WedneSday, april 24, 2013, 8:00 am - 3:30 pmBoSton Convention & expoSition Center, room 151 aB

program ChairSSharon M. Donovan, PhD, RD, University of Illinois, Urbana, IL

Raanan Shamir, MD, Sackler Faculty of Medicine, Tel Aviv, Israel

Join us for this exciting new program to examine the health benefits of yogurt,

identify research gaps, and stimulate new research on the topic.

Featured topiCSConsumption of Dairy Products and Public Health »Dairy and Yogurt Consumption: Health Benefits and Cost Effectiveness »Nutrient Density: Principles and Evaluation Tools »Yogurt, Living Cultures and Gut Health »The Effect of Yogurt on Bone Health, Obesity and Metabolic Diseases »Yogurt and Fortification Benefits to Specific Populations »Diet and Lifestyle Behaviors of Yogurt Consumers »The Science behind Current Dairy Dietary Guidelines and Policy Needs »

1st Global Summit on the Health Effects of Yogurta Satellite program of aSn’s Scientific Sessions at experimental Biology 2013

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The California Walnut Commis-sion has organized a free satellite session prior to ASN’s Scientific

Sessions at EB 2013 in Boston. This session occurs Friday, April 19, 9:00 am-12:30 pm and features five speakers who will address food synergy and the fact that people eat food, not nutrients. You won’t want to miss “What Comes First: The Food or the Nutrient?”

Two speakers–David R. Jacobs Jr., PhD, University of Minnesota and Da-vid L. Katz, MD, MPH, Yale University Prevention Research Center–recently spoke to ASN about the issues sur-rounding food synergy and a new way of thinking about health. At the satel-lite, Dr. Jacobs will discuss food synergy and the key to balancing the nutrition research effort and Dr. Katz will cover diabetes and diet.

Food synergy is the concerted action on health of compounds within foods and of foods working together in diet patterns in health. The concept of food synergy is based on the observation that

Food vs. Nutrient: What Comes First? Asks Satellite Sessionfood consists of complex, nonrandom mixtures of compounds that serve the life of the organism eaten, as developed under evolutionary control.

It may sound silly, but there are chal-lenges in understanding that people eat food, not nutrients. According to Dr. Katz, “These challenges have been nicely characterized by Michael Pollan as ‘nu-tritionism.’ We have provided so many guidelines, recommendations, and fad di-ets based on nutrients that people really have lost the forest for the trees. I know people who took beans out of chili to cut carbs, or avoided fruits and vegeta-bles to lower the glycemic index of their foods. When a focus on nutrients causes people to choose less nutritious foods and reject more nutritious foods, we are seriously off track.”

“The idea that a food or diet pattern effect is a complete answer to a question is not well accepted,” said Dr. Jacobs. “Many scientists feel that a finding about food or diet pattern in relation to health is only a hint, the beginning of

the process, a statement of the question; and that the more important question is why the food or diet pattern is related to health or disease.”

As part of his talk, Dr. Katz will delve more deeply into diet and its effect on diabetes. “We have decisive evidence that lifestyle can prevent at least 60% of type 2 diabetes, and reason to believe it can prevent nearly all of it,” said Katz. “I will discuss that body of work, and translate it into the simple components of diet and lifestyle that could get that job done. In that context, I will talk about our research demonstrating clear

benefits of habitual intake of walnuts by both those with, and at risk for, diabe-tes.”

Who should attend this session? According to Jacobs, anyone interested in thinking about how best to weigh in-formation about food, diet patterns, and nutrients in relation to health and disease; how to research these issues; and how to advise the public about what to eat. RDs who attend can claim 3.5 free CPEUs.

This satellite is organized and support-ed by the California Walnut Commission. For more information and to register, please visit ASN’s website.

Nutrition Notes Daily is the conference version of ASN’s quarterly member newslet-ter, Nutrition Notes. This publication may be printed during ASN’s Annual Meet-ing, clinical nutrition program and/or various other activities which the Society organizes and hosts. ASN accepts advertisements and recruitment classifieds for publication in Nutrition Notes Daily; all advertisements are subject to review. Please email meetings@nutrition.org to offer feedback on the Nutrition Notes Daily, or to share suggestions to improve other aspects of EB 2013.

About Nutrition Notes Daily

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The American Society for Nutrition’s Presidential Symposiumat ASN’s Scientific Sessions at Experimental Biology 2013

Sponsored by an educational grant from Ajinomoto Co., Inc.

REgulATioN of gRowTh ANd METABoliSM ThRough AMiNo Acid SENSiNg

chAiR Teresa A. davis, Phd President, American Society for Nutrition, USDA/ARS Children’s Nutrition Research Center, Baylor College of Medicine, Houston, TX

PRESENTATioNS Role of Amino Acid Transporters in Amino Acid Sensing Peter Taylor, PhD, University of Dundee, Dundee, UK

Amino Acid control of the Protein Synthetic Machinery Christopher Proud, PhD, University of Southampton, Southampton, UK

integration of Signals generated from Nutrients, hormones, and Exercise Scot Kimball, PhD, Pennsylvania State College of Medicine, University Park, PA

Sunday, April 21, 2013 10:30 am–12:30 pm

Boston convention & Exposition center

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We are pleased to introduce the winner of the 2013 Gilbert A. Leveille Lecture-

ship and Award Dr. Steven Schwartz of Ohio State University’s Department of Food Science & Technology. Dr. Schwartz has enabled major advances in nutrition science and food technol-ogy through his leadership of Ohio State’s Center for Advanced Functional Foods Research and Entrepreneurship (CAFFRE) and more recently the Food Innovation Center (FIC). He is also a highly respected mentor of future lead-ers in nutrition. This award, along with many others, will be presented April 21 at the 2013 Awards Ceremony during ASN’s Scientific Sessions and Annual Meeting.

In this interview, Schwartz offers his thoughts on the advances and chal-lenges facing food technology and nutrition research. He also shares his current research interests, the sessions and topics he looks forward to at this year’s annual meeting and insights from his time as an ASN member.

A Conversation with 2013 Gil Leveille Lectureship & Award Winner Steven Schwartz, PhDInterviewer: What do you see as

the most promising recent advances in nutrition science and food technology?

Dr. Schwartz: The most promising area where these two fields overlap is functional foods. Food technology is essential to develop, process, and pack-age these foods, while nutrition science determines the impact of functional food on specific diseases.

Interviewer: What do you see as the biggest challenges currently facing nutrition researchers?

Dr. Schwartz: The biggest chal-lenge for any kind of research, not just nutrition research, has to be funding. That is the most pressing question for scientists, particularly in academia. I am particularly concerned about the challenges our younger faculty face to gain support for both nutrition science and food technology programs.

Interviewer: How can ASN as an organization or interested ASN mem-bers help confront these challenges?

Dr. Schwartz: ASN already does a wonderful job in terms of informing

legislators of our research needs, while also providing opportunities for scien-tists who wish to become more knowl-edgeable about public policy. Another potential option, one my wife took advantage of, was working as a Con-gressional fellow. She served as staff member in the Senate, which gave her the opportunity to shape policy from inside the legislative branch. I think that no matter the avenue, nutrition re-searchers interested in public policy can significantly improve funding oppor-tunities in our field. Visit ASN’s Public Policy webpage for more information on our activities.

Interviewer: What are some of your current research interests?

Dr. Schwartz: We are interested in functional foods, and, as someone with a chemistry background, I’m interested in bioactive compounds. We also focus on bioavailability and metabolism of particular compounds in foods that may have a nutritional role or disease prevention activity. We have been working with carotenoid compounds

for more than 20 years, but we have ex-panded to other elements in foods and other bioactive compounds, including flavonoids, isoflavones and isothiocya-nates. Through our collaborative clini-cal work with OSU’s Medical School and Comprehensive Cancer Center, we hope to better understand the bioac-tivity of these functional foods and use this knowledge to shape medical interventions. More specifically, my laboratory is now involved in targeted metabolomics and metabolic profil-ing to maximize the potential of these interventions.

Interviewer: What sessions, topics, or events are you looking forward to at this year’s annual meeting?

Dr. Schwartz: It looks like an incredible meeting, and, as always, there are so many sessions I’d like to attend. As you might guess, anything related to carotenoids will be first on my list. So of course I’ll be attending the Carotenoids Research Interaction

Continued on page 9

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Policy Events Put Focus on Advocacy, Funding Super Saturday CompetitionsSaturday, April 20, 2013 Symposium: “The B-24 Project: Evaluat-ing the Evidence to Support the Inclu-sion of Infants and Children up to 24 Months of Age in the Dietary Guide-lines for Americans” 12:45-2:45pm; Room 157 A/B/C; Boston Convention Center Introductory Remarks by Rep. Jim McGovern (D-MA)

Currently serving his ninth term in Con-gress, McGovern serves as the second rank-ing Democrat on the powerful House Rules

Committee, which sets the terms for de-bate and amendments on most legislation; and a member of the House Agriculture Committee. In those roles, McGovern has secured millions of dollars in federal

grants and assistance for Massachusetts. McGovern is also co-chair of both the Tom

Lantos Human Rights Commission and the House Hunger Caucus. He also serves as Co-Chair of the Northeast Midwest Congressional Coalition.

Sunday, April 21, 2013 Listening Session: “Nutrition Research at USDA’s National Institute of Food and Agriculture” – featuring Dr. Deirdra Chester, RD, USDA National Institute of Food and Agriculture (NIFA) Na-tional Program Leader in Nutrition 12:45-2:15pm; Room 157 A/B/C; Boston Convention Center Minisymposium: Nutrition Science Translation for Policy, Practice, and Consumers 3:00-5:00pm; Room 154; Boston Conven-tion Center Poster session: Global nutrition pro-grams and policy 8:30am-5:00pm; across from ASN Booth #1361, Boston Convention Center

Continued on page 10

For the first time, ASN is hosting a full day of competitions on what is being coined “Super Saturday.” The following sessions will take place on April 20 in the Boston Convention Center 151 A/B.

Clinical Emerging Leaders Award Competition, supported by the Medical Nutrition Council, 8:00-9:30 AM Promotes interest in clinical and human nutrition among persons who are still in training in graduate programs. Finalists are graduate students or medical trainees who have not yet received a doctoral research degree.

Young Minority Investigator Oral Competition, organized by the Minority Affairs Committee and supported by DSM Nutritional Prod-ucts, 10:00-11:30AM Features six finalists from under-represented minority groups. One final-ist will be selected as the recipient of the 2013 Grand Prize for Young Minority Investigators.

Postdoctoral Research Award Competition, organized by the Young Professional Interest Group and supported by Solae, LLC, 12:00-2:00 PM Includes six finalists who are postdoctoral fellows, medical trainees or other young professionals holding a doctoral degree obtained within the past five years.

Graduate Student Research Award Competition, supported by the Nutritional Sciences Council, 2:30-5:00 PM Challenges graduate students in nutrition by providing a special oral ses-sion in which they compete in presenting their research findings.

April 2013 Nutrition Notes Daily 7

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70 Meeting Micronutrient Requirements for Health and DevelopmentEditors: Z.A. Bhutta; R. F. Hurrell; I. RosenbergXIV + 154 p., 14 fig., 2 tab., hard cover, 2012ISBN 978–3–318–02111–0

Diet significantly affects athletic performance, and adoption of a dietary strategy that meets an athlete’s nutrition goals will maximize the possibility of competitive success. Over the years, the focus has shifted from a high intake of (animal) protein to the role of carbohydrate and water. Today, there is a growing recognition that the primary role of sports nutrition may be to promote the adaptations taking place in muscle and other tissues in response to the training stimulus. There is also much interest in the implications of manipulation of the fat and carbohydrate content of the diet.

This publication contains the proceedings of the 69th Nestlé Nutrition Institute Workshop held in Hawaii in October 2010. The aim of the workshop was to explore the effects of nutritional manipulations on the metabolic responses to acute and chronic exercise. Another goal was to further identify the possible role of these dietary interventions in promoting adaptive changes in muscle, adipose tissues and other potential sites of limitation to exercise performance. Papers cover the three macronutrients carbohydrate, fat and protein, plus an additional chapter on water, together with the accompanying discussions.

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72 Stepping Stones to Living Well with DysphagiaEditors: P. Clavé, J. CicheroXIV + 154 p., 14 fig., 2 tab., hard cover, 2012ISBN 978–3–318–02113–4

Diet significantly affects athletic performance, and adoption of a dietary strategy that meets an athlete’s nutrition goals will maximize the possibility of competitive success. Over the years, the focus has shifted from a high intake of (animal) protein to the role of carbohydrate and water. Today, there is a growing recognition that the primary role of sports nutrition may be to promote the adaptations taking place in muscle and other tissues in response to the training stimulus. There is also much interest in the implications of manipulation of the fat and carbohydrate content of the diet.

This publication contains the proceedings of the 69th Nestlé Nutrition Institute Workshop held in Hawaii in October 2010. The aim of the workshop was to explore the effects of nutritional manipulations on the metabolic responses to acute and chronic exercise. Another goal was to further identify the possible role of these dietary interventions in promoting adaptive changes in muscle, adipose tissues and other potential sites of limitation to exercise performance. Papers cover the three macronutrients carbohydrate, fat and protein, plus an additional chapter on water, together with the accompanying discussions.

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73 Obesity Treatment and Prevention: New DirectionsEditors: A. Drewnowski; B. RollsXIV + 154 p., 14 fig., 2 tab., hard cover, 2012ISBN 978–3–318–02115–8

Diet significantly affects athletic performance, and adoption of a dietary strategy that meets an athlete’s nutrition goals will maximize the possibility of competitive success. Over the years, the focus has shifted from a high intake of (animal) protein to the role of carbohydrate and water. Today, there is a growing recognition that the primary role of sports nutrition may be to promote the adaptations taking place in muscle and other tissues in response to the training stimulus. There is also much interest in the implications of manipulation of the fat and carbohydrate content of the diet.

This publication contains the proceedings of the 69th Nestlé Nutrition Institute Workshop held in Hawaii in October 2010. The aim of the workshop was to explore the effects of nutritional manipulations on the metabolic responses to acute and chronic exercise. Another goal was to further identify the possible role of these dietary interventions in promoting adaptive changes in muscle, adipose tissues and other potential sites of limitation to exercise performance. Papers cover the three macronutrients carbohydrate, fat and protein, plus an additional chapter on water, together with the accompanying discussions.

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69 Sports Nutrition: More Than Just Calories – Triggers for Adaptation Editors: R.J. Maughan, Loughborough; L.M. Burke, BruceXIV + 154 p., 14 fig., 2 tab., hard cover, 2011ISBN 978–3–8055–9697–8

Diet significantly affects athletic performance, and adoption of a dietary strategy that meets an athlete’s nutrition goals will maximize the possibility of competitive success. Over the years, the focus has shifted from a high intake of (animal) protein to the role of carbohydrate and water. Today, there is a growing recognition that the primary role of sports nutrition may be to promote the adaptations taking place in muscle and other tissues in response to the training stimulus. There is also much interest in the implications of manipulation of the fat and carbohydrate content of the diet.

This publication contains the proceedings of the 69th Nestlé Nutrition Institute Workshop held in Hawaii in October 2010. The aim of the workshop was to explore the effects of nutritional manipulations on the metabolic responses to acute and chronic exercise. Another goal was to further identify the possible role of these dietary interventions in promoting adaptive changes in muscle, adipose tissues and other potential sites of limitation to exercise performance. Papers cover the three macronutrients carbohydrate, fat and protein, plus an additional chapter on water, together with the accompanying discussions.

Nestlé Nutrition Institute Workshop Series | Vol. 69

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ing research and product innovations that explore the nutritional impact of white vegetables, especially the potato, in a healthy, well-balanced diet. “The white vegetable corner of the plate needs more attention from nutritionists. A good way to start is to get an update on the latest research from expert scientists speaking at this satellite,” said Dwyer.

The latest on metabolic response and health benefits associated with consump-tion of white vegetables will be discussed, along with a detailed look at how science-based advances in preparation methods and processing technologies affect the nutrient profile of these foods. Additional consid-eration will be given to the classification of white potatoes in food groups, and how this aligns with dietary guidance and policy. ASN symposium attendees will have the oppor-tunity to interact with these nutrition experts following each presentation. Organized and supported by the Alliance for Potato Research and Education.

Nutrition and Physical Activity: Im-pacts on Cognitive Function across the Lifespan Friday, April 19, 2013 1:00–5:00 pm, CC 157ABC

Scientists are learning every day about the impact of nutrition from early life to the golden years; for the latest emerging science, this satellite offers data from all stages of life. The role of nutrition in the development of the brain in early life as well as its impact on cognitive functions, mental performance and behavior throughout life is a hot topic in nutrition research. This program will review approaches to improve cognitive development in early life and pre-vent cognitive decline in later life. Emerging data will be presented demonstrating how dietary components and physical activity impact various cognitive outcomes, such as learning, memory, executive function and academic achievement. Novel imaging modalities for assessing brain structure and function, including fMRI, will be discussed, and opportunities to assess the combined impact of diet and physical activity on cog-nitive functions will be highlighted. Orga-nized by the American Society for Nutrition and The Nutrition Society. Supported by Abbott Nutrition, Dairy Research Institute, DSM Nutritional Products, Inc., Mondelēz International and Nestlé Nutrition Institute.

Beverages and Health: Beyond Water Sunday, April 21, 2013 6:30-8:00 am, Westin Waterfront Harbor Ballroom I

The 2010 U.S. Dietary Guidelines for Americans suggest that drinking water is optimal for health, but other beverages play a role in an overall healthy diet. This symposium will focus on the role of low-

SatellitesContinued from page 1

calorie and reduced-calorie beverages and 100% juice in the total diet. Data will be presented that counter the misconception that these beverages are harmful to health or contribute to obesity. John Foreyt, PhD will present on the role of low- and reduced-calorie beverages. Gail Rampersaud, MS, RD, LDN, will present on the role of 100% juice. Please join us for this thought-provok-ing breakfast symposium. Organized and supported by PepsiCo.

First Global Summit on the Health Ef-fects of Yogurt Wednesday, April 24, 2013 8:00am-3:30 pm CC, Room 151 A/B

This new, multi-year international effort was commenced to examine the health benefits of yogurt, identify re-search gaps, and stimulate new research on the topic. The one-day meeting will review existing and emerging science on the health benefits of yogurt as part of a balanced diet to address current

nutrient deficiencies, manage body weight and reduce chronic health condi-tions. The nutritional density of yogurt as well as its role in both developed and underdeveloped countries will be examined. Organized by the American Society for Nutrition and the Danone Institute International in partnership with The Nutrition Society and the Dairy Research Institute.

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FACULTY POSITION University of Texas Medical Branch

The University of Texas Medical Branch (UTMB) at Galveston is seeking an assistant, associate, or full professor to join the Department of Nutrition and Metabolism in the School of Health Professions. The expectations for the position include:

1. Establish nationally recognized and externally funded research program in nutrition and metabolism with a focus on human aging. An excellent start-up package will be included.

2. Mentor faculty, postdoctoral fellows, and doctoral students interested in human nutrition, metabolism and aging research.

3. Contribute to the development of advanced graduate (PhD) and professional training (MS) in human nutrition, aging and related fields.

4. Establish research collaborations with faculty in the Institute for Translational Sciences and other centers, institutes and departments on campus and nationally.

Applicants leading a research program in human nutrition/metabolism and aging are preferred. Required qualifications include a doctoral degree. Registration or licensure as a dietician (LD/RD) is desirable. The University of Texas Medical Branch is a major academic health sciences center located on the Texas gulf coast. The University provides excellent scientific resources including the Sealy Center on Aging, the NIH funded Claude Pepper Older Americans Independence Center, a research-oriented Acute Care for Elders Unit, the Institute for Translational Sciences funded by the NIH/CTSA, and a Clinical Research Center with metabolic kitchen and equipment for body composition measurements. Advanced graduate training opportunities exist in population health sciences, minority health and aging, clinical science, health services and rehabilitation sciences. UTMB provides excellent opportunities for collaborative clinical research on dietary and nutritional requirements in endocrine and metabolic diseases, cancer and other chronic conditions. Information about the University is available at: www.utmb.edu. The University of Texas Medical Branch is an Affirmative Action/Equal Opportunity Employer. Applications from women and individuals from diverse racial, ethnic and cultural backgrounds are encouraged. Submit a statement of career goals, curriculum vitae, and names of three references to: Blake B. Rasmussen, PhD Professor & Interim Chair Department of Nutrition & Metabolism University of Texas Medical Branch Galveston, TX 77555-1124 Ph. (409) 747-1619 FAX (409) 772-2577 Email: blrasmus@utmb.edu

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GLOBAL NUTRITION FACULTY POSITION -

FOOD SCIENCE AND HUMAN NUTRITIONIowa State University seeks applications for a 9-month, tenure-track faculty position in

human nutrition at the Assistant, Associate or Full Professor level in the Department of Food Science and Human Nutrition. The successful candidate is expected to have a focus on research and establish a productive program with strong extramural support. Candidates are sought with expertise in collaborative global research related to nutrition and health in low income countries.

This position is expected to perform research (65% effort), supervise graduate students, teach undergraduate and graduate courses in their area of expertise (30% effort). Participation in departmental, college and campus committees and national/international professional organizations is expected (5% effort). Candidates are expected to contribute to supporting diversity in the department.

The successful candidate will interact with established programs in the College of Agriculture and Life Sciences including the Global Agriculture Program, Global Resource Systems and the Center for Sustainable Rural Livelihoods; and with the Department of Food Science and Human Nutrition and the Nutrition and Wellness Research Center. A competitive start-up package for research will be provided. For more information about the department, please visit our website at http://www.fshn.hs.iastate.edu/.

FSHN is a comprehensive academic program with 33 tenure-track faculty and 540 undergraduate majors in food science, nutritional sciences, culinary science and dietetics. Our graduate programs include MS and PhD options in Food Technology and Nutritional Sciences (interdisciplinary). ISU is strongly invested in interdisciplinary graduate programs and FSHN faculty mentor students in Toxicology, Immunobiology, Genetics, and Molecular, Cellular and Developmental Biology. ISU supports excellent research facilities within the department and college.

Required Qualifications: Earned doctorate related to nutritional sciences, food science, public health or closely related discipline. Evidence of research productivity related to nutrition and health in low income countries, and ability to teach nutrition courses. In addition to the above qualifications, for consideration at the Associate or Full Professor level, applicants must meet the university standards for appointment to the rank including a record of publications in peer-reviewed journals, demonstrated effectiveness in teaching, and a history of sustained, successful grantsmanship. Preferred Qualifications: Demonstrated ability in teaching, student mentoring, and multidisciplinary research.

Applicant review will begin June 1, 2013 or until position is filled. For further information, contact Dr. Manju Reddy (mbreddy@iastate.edu). See our website for more information.

Application Instructions: Only online applications will be considered. Be prepared to attach a letter of application; a complete curriculum vita with education, professional experiences, list of publications, and list of grants funded and pending; a statement of teaching interests; a statement of research interests with plans for extramural funding; unofficial copy of graduate transcripts; and the names, addresses, phone and fax numbers, and E-mail address for three references. To apply, go to vacancy 130175 at https://www.iastatejobs.com/applicants/jsp/shared/position/JobDetails_css.jsp?postingId=424253

Iowa State University is an Affirmative Action employer and will take action to ensure that employment practices are free of discrimination. Iowa State University is committed to achieving excellence through a diverse workforce. Iowa State University does not discriminate on the basis of race, color, age, religion, national origin, sexual orientation, gender identity, sex, marital status, disability, or status as a U.S. veteran. Women and minorities are highly encouraged to apply for all employment opportunities. Inquiries or questions regarding our non-discrimination policy can be directed to Dawn Bratsch-Prince, Chief Diversity Office, 1550 Beardshear Hall, Ames, IA 50011 or by phone at (515) 294-6410.

Iowa State University

ASN is @nutritionorg and the Annual Meeting hashtag is #EB2013.

Follow our meeting blogger David Despain @daviddespain www.evolv-inghealth.wordpress.com and our video blogger Emily Tomayko who will be posting to www.nutrition.org/youtube under the EB 2013 playlist.

Social Media Information for the MeetingRachele Pojednic, ASN student mem-ber from Tufts University, will cover the session “Social Media and Mobile Technology for Nutrition Education and Research” on her blog, www.strong-process.com, and Tweeting from @strongprocess.

Follow ASN blogger Sarah Gold @SpinnerSarah.

April 2013 Nutrition Notes Daily 9

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This unprecedented summit will bring together world-renowned obesity experts to share innovative, evidence-based strategies and lessons learned about combating pediatric obesity.

Contact obesityconference@childrens.harvard.edu to learn more.

Register for our landmark pediatric obesity summit

Childhood Obesity in the Community:

Turning Science Into CareOctober 10–11, 2013 | Boston, MA

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ASSISTANT PROFESSOR IN NUTRITION

Nine-month, tenure-track Assistant Professor in Nutritional Sciences in the Depart-ment of Nutrition, Food & Exercise Sciences at The Florida State University in Tallahas-see, Florida.

Applicants must have a Ph.D. in nutrition, dietetics or a related field. The successful candidate will be expected to develop/sustain an independent molecular

nutrition-related basic science research program. For information on the research interests of our faculty members and more details

about our programs visit our web site at http://www.chs.fsu.edu/Nutrition-Food-Exercise-Sciences.

The position is available August 2013. Review of applications will begin on April 15, 2013. Applications should be submitted online at https://jobs.fsu.edu/index.cfm to job ID 35444.

Bahram H. Arjmandi, Ph.D., R.D. Email: barjmandi@fsu.edu

FSU is an AA/EO Employer

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Group (CARIG) held on Friday and later followed by sessions on Carot-enoids and Health, Carotenoids and Retinoids: Molecular Mechanisms of Action, Bioavailability and Metabolism of Carotenoids and Vitamin A, Ca-rotenoids: Eye and Brain Health, and Biofortification of Staple Crops with Micronutrients.

I also hope to attend Managing the Microbiome in Human Gastrointesti-nal Disease, which is being chaired by Dr. Penny Kris-Etherton, Dr. Gordon Jensen, and Dr. Thomas Ziegler. It should be very relevant to our interests in metabolic profiling and targeted metabolomics. There is another ses-sion, Lipidomics Technologies at the Beginning of the Next Decade, chaired by Dr. Alfred Merrill Jr., as well as the session specifically on Metabolomics, Nutrition and Metabolic Disorders, which is being chaired by Dr. Naima Moustaid-Moussa. There are so many I’m seeing here! It’s going to be a great meeting.

Interviewer: How did you first get interested in nutrition research?

Dr. Schwartz: Well, that’s kind of a story for me! I started out as a student of synthetic organic chemistry. From there, I gravitated towards natural product chemistry and, when I went to graduate school, I became interested in plant pigments as natural products. I started to study these naturally occur-ring pigments for use as food colo-rants, as an alternative to the synthetic products that had been found to be potentially carcinogenic. As a graduate student in food science, I did a joint PhD program in toxicology. I was then very fortunate to work with a number of talented researchers to determine whether those naturally occurring pig-ments might also have carcinogenic activity. When I graduated, I started on the faculty at North Carolina State Uni-versity and continued working on plant pigments. It was then that I started my work with the carotenoid compounds, pro-Vitamin A nutrients, and anti-can-cer activity. So that is where I moved to the intersection between nutrition and food chemistry.

Interviewer: Where during that journey did you come across ASN and what aspects of membership have been most helpful to your career?

Dr. Schwartz: It was a natural gravitation as part of my work with carotenoids, especially after I became involved in the CARIG meetings at Experimental Biology, which were led by Professors Jim Olson and Norman Krinsky. I was so inspired by their work and insight, and I began attend-ing all of the EB meetings. Early in my career, I also started advising nutrition PhD students, which made joining ASN a natural choice for me to help them.

EB remains the most exciting meet-ing in the field; I look forward to it every year, as do all of my graduate students. ASN, through EB and other meetings, provides a wonderful op-portunity to make connections and improve cross-collaboration between nutrition and food scientists, biochem-ists, and other fields. I have a great colleague here at OSU, Steven Clinton, MD, PhD, who I first met at Experi-mental Biology, and we have been col-laborating ever since.

Dr. SchwartzContinued from page 4

10 Nutrition Notes Daily April 2013

Saturday, April 20 8:00-10:00 pm, Westin Boston Water-front, Galleria Room

The ASN University Mixer and Membership Reception is one of the most anticipated social events of the Annual Meeting. This year’s theme is everything Boston–from the green of Fenway to the North End, the flair of this city will be on

University Mixer and Membership Reception

Tools to Enhance Your Meeting

Create your daily schedule for the meeting with the Experimental Bi-ology itinerary builder and down-

load the application for smartphones. There are program pdfs now available segmented by day or society. Finally, don’t forget about ASN’s meeting website; here you can find all the details on nutrition events, including all satellite sessions, social events, and industry events.

ASN will have an on-site program for all attendees.

display. Sponsoring a table at this highly attended networking event shows your involvement in and commitment to ASN. Tables can be reserved by universities, institutes, departments, academic centers, partner organizations, or other groups at the special rate of $500. If you represent a corporate spon-sor, please consider an unrestricted educational grant in support of

this networking event of $2,500 or higher. All sponsors will receive a special table and sign with your organization’s name. Your table will provide a convenient focal point for all members, alumni, employees, and others from your organization to gather at our kick-off reception. If you have any questions or want to reserve a table, please contact ASN at meetings@nutrition.org.

ASN Annual Business Meeting

Monday, April 22, 5:30-7:00 pm, Boston Convention Center, 153 A/B

During this special event, mem-bers will have an opportunity to hear the latest on ASN programs and initiatives from ASN leadership. We are also holding a drawing for a free registration to EB 2014 in San Diego, so make sure you add this meeting to your agenda!

Policy EventsContinued from page 6

The University of Minnesota Division of Epidemiology and Community Health, School of Public Health is recruiting a full-time tenure-track Assistant Professor, tenure-track or tenured Associate Professor, or tenured Full Professor to participate in research and teaching in the area of public health nutrition. Investigators with an interest in global nutrition or nutrition policy are encouraged to apply. For a full job description or to apply for the tenure-track position, use the following link: http://employment.umn.edu/applicants/Central?quickFind=109939. To apply for the tenured position use the following link: http://employment.umn.edu/applicants/Central?quickFind=109942.

The University of Minnesota is an equal opportunity educator and employer.

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Monday, April 22, 2013 Workshop: “The World has Changed and So Must Your Communication Style,” organized by the Public Informa-tion and Public Policy Committees 8:00-10:00am; Room 151A/B; Boston Con-vention Center Speakers include: Jeannie Gazzaniga-Moloo, PhD, RD, Cal State-Sacramento, Co-Chair Cathy Kapica, PhD, Awegrin Institute, Co-Chair

Shelley McGuire, PhD, Washington State University, ASN Spokesperson Carolyn O’Neil, MS, RD, ASN Nutrition Science Media Award Winner Lisa Troy, PhD, Tufts University, Policy Advocate Minisymposium: Food Environment and Policy 8:00-10:00am; Room 152; Boston Conven-tion Center Poster session: Food Environment and Policy 8:30am-5:00pm; across from ASN Booth #1361, Boston Convention Center