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DAILYWhere the Best in Science & Health Meet

JUNE 9-12 • 2018 • PREVIEW ISSUE John B. Hynes Veterans Memorial Convention CenterBoston, MA

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Before Nutrition 2018 kicks off on Saturday afternoon, June 9, there will be a wide variety of programming on cutting-edge topics in nutrition science.Two programs will make their debut at Nutrition 2018: Food Science for the Non-Food Scientist and Nutrition in Injury Prevention and Recovery.

Tracing food from field to tableThe Institute of Food Technologists

is offering the course, Food Science for the Non-Food Scientist on Friday from 8:30 a.m. to 5 p.m. geared toward people who are familiar with nutrition but would like to learn more about food processing, packaging, labeling,

Come early! Programming for everyone before the opening sessionregulations, agriculture and other is-sues.

“The 13 lectures within this course are provided by well-established sci-entists who’ve focused their careers in a spectrum of disciples within food science and technology,” said Roger Clemens, DrPH, University of Southern California. “This session is designed to help people understand the complex matrix of food, with food scientists blending multiple disciplines from crop to sell and agri-culture to table. How does it all come together so we have stable, accessible, nutritious, affordable and safe food?”

In one of the day’s presentations, Clemens will discuss the following:

• food regulatory landscape, includ-ing definitions of “natural,” “non-GMO” and “free” labeling like gluten-free, fat-free and sodium-free

• differences between a medical food, dietary supplement, drug or food additive

• new Nutrition Facts label • GRAS (Generally Recognized as

Safe) Final Rule • 2016 update to the Food Safety

Modernization Act of 2011• food-safety regulation maze, which

encompasses seven U.S. govern-ment agencies

• effects of food processing on nutri-tion and a healthy diet. Other presenters will tackle topics

such as: • eco-friendly packaging• the consumer movement toward

plant-based proteinssensory, and; • color expectations in food

“It’s a really aggressive program that marries many disciplines,” Clem-ens said. “We hope to give attendees a snapshot of the integration of what makes food science, and even food, possible.”

Bringing nutrition research to the playing field

The Nutrition in Injury Prevention and Recovery session, which will be

The Boston, Massachusetts cityscape on a sunny day, as seen from the downtown harbor.

ASN is an authority on basic nutrition science and a strong leader in policy and population studies, says Zhaop-ing Li, MD, PhD. But it has not focused

on translating that information for clinicians and consumers.

Until now.ASN’s Nutrition 2018 conference

will debut a two-day clinical track called Research to Practice. This series of sessions on Saturday, June 9 and Sunday, June 10 focuses on the hottest topics in nutrition, offering overviews of the science and clinical applications for physicians, nurses, dietitians and physician assistants.

“Clinical providers are the agents of change for their patients, many of whom have a very strong desire to get nutrition information that’s scien-

tifically based,” said Li, director of the UCLA Center for Human Nutrition, a member of ASN’s Medical Nutri-tion Council and a participant in the planning committee for the Research to Practice track. “With so much con-fusion about nutrition today, there’s a need for an authoritative, respected leader in the field like ASN to give providers and consumers the right information.”

The Research to Practice track fea-tures a total of 16 sessions, from 8 a.m. to 3:20 p.m. on Saturday and 8 a.m. to 5:10 p.m. on Sunday. All presenters are experts in their field, from a variety of

disciplines. “We tried to bring in speakers who

are not traditionally seen at ASN

New Research to Practice sessions connect clinicians with cutting-edge nutrition science

Join ASN in BostonJune 9–12, 2018 for Nutrition 2018, ASN’s inaugural flagship meeting.

At Nutrition 2018, the top scientific researchers, practitioners, global and public health professionals, policy makers and advocacy leaders, in-dustry, media and other related professionals will gather to advance nutrition science and its practical ap-plication.

Nutrition 2018 is an immersive nutrition experience offering the greatest minds in nutrition science, superior research, interactive exhib-its, new technology and boundless opportunities for networking in a

welcoming environment. In its first year Nutrition 2018 is already out-pacing past ASN meeting abstract submissions and pre-registration. Don’t miss your chance to be part of the historic launch of Nutrition 2018.

See “A sneak peak” on page 5

★REGISTER NOW

In this issue

Page 2Welcome!

Page 4The HUBPage 8StudentPage 8

Planner Tips

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Welcome to Boston, well known for some of the most significant events

in history. This year will offer an-other important milestone when thousands of nutrition profession-als land in Boston for ASN’s inau-gural scientific sessions and annual meeting, Nutrition 2018. Immerse yourself in all things nutrition and experience the greatest minds in nutrition science, superior re-search, interactive exhibits, new technology, and better opportuni-ties for networking in a welcoming environment.

In 2014, the ASN Board of Direc-tors announced an initiative to de-velop a standalone meeting focused

ASN President welcomes you to Boston!on the multidisciplinary field of nutrition science. With a team in place to lead the change and with input from more than 1,000 members, we embarked on develop-ing a meeting to better address the needs of our members and attendees, bring greater visibility to the field, and advance our mission.

Four years later, I am honored to welcome you to Nutrition 2018: Where the best in health and science meet!

Nutrition 2018 offers pre-conference workshops, an engaging opening

session, education ses-sions, poster presenta-tions, interactive ex-hibits, special lectures, alumni events, career development activities and important network-ing opportunities. With scientific symposia and educational sessions organized around five main themes, there is something for everyone.

Response to Nutri-tion 2018 has exceeded our already high expectations. We received a re-cord-breaking number of session pro-posals and abstracts, and we’ve had to double the number of reviewers.

Advance registration has outpaced previous years’ registration, hotel rooms are booking quickly, and we’re expecting record attendance.

Nutrition 2018 will be unlike anything you’ve experienced before. We promise a dynamic, smart, inspiring, and fun event. We encourage thoughtful conver-sations, lively discussions, and, importantly, the engagement of our members and all attendees in offering suggestions for next year’s program.

Welcome to Nutrition 2018!

Sincerely,Mary Ann Johnson, PhDPresident

Mary Ann Johnson, PhD

Bruce Bistrian, Beth Israel Deaconess Medical CenterCarol Boushey, University of Hawaii Cancer CenterAndrew Brown, Indiana University School of Public HealthChristina Economos, Tufts UniversitySusan Fried, Icahn School of Medicine at Mount SinaiKevin Fritsche, University of MissouriNancy Krebs, University of Colorado School of MedicineHeather Leidy, Purdue UniversityDeAnn Liska, BioFortis

A Special Thank You to Our Planning Committee Members!Christopher Lynch, National Institutes of HealthGrace Marquis, McGill University School of Human NutritionRichard Mattes, Purdue UniversityLynn Moore, Boston University School of MedicineEric Rimm, Harvard T.H. Chan School of Public HealthSharon Ross, National Cancer InstituteDavid Sela, University of Massachusetts AmherstAryeh Stein, Emory University Rollins School of Public HealthPatrick Stover, Cornell University

Nate Matusheski, PhD, DSM Nutritional Products, LLCASN Industry Partner

“At Nutrition 2018, I’m most looking forward to connecting with old friends and meet-ing new people with similar interests. DSM is glad to support ASN in facilitat-ing the valuable scientific dialogue on Nutrition at this meeting.”

Bruce Y. Lee, MD MBA, Johns Hopkins UniversityNutrition 2018 Speaker

“This is an important year for the future of nutrition. For example, a National Academies committee that I was on recently came out with recommendations for changes in the Dietary Guidelines of America formulation process. This included bringing more systems methods and approaches to nu-trition. Also, non-communicable diseases have become the world’s leading killer, and unhealthy diets is a big contributor. Therefore, Nutrition 2018 is an opportunity to discuss many of these issues and chart out a course for the future of nutrition among the world’s leading experts and researchers. Plus, June is a great time to visit Boston.”

Frank B. Hu, MD, PhD, Harvard T.H. Chan School of Public HealthNutrition 2018 Speaker

“I’m most looking forward to re-connect-ing and networking with colleagues and

friends from many parts of the world. I also look forward to hearing about the latest re-search advances in nutrition. There is a lot to be excited about Nutrition 2018.”

Heather Leidy, PhD, Purdue UniversityASN RIS Director

“I’m looking for-ward to the increased engagement and net-working with this more specialized conference as well as hearing the novel, cutting-edge research that ASN always pro-vides.”

Jack Odle, PhD, North Carolina State UniversityEditor-in-Chief, Current Developments in Nutrition

“The meeting brings together pro-gressive nutritional scientists to discuss their cutting-edge research. That is very ex-citing!

With this as our inaugural independent meeting of the nutrition community, I am looking forward to a more focused and

relaxed meeting and extra time for discussion and debate with my nutrition colleagues.

As Editor-in-Chief of ASN’s new open access journal, Current Developments in Nutrition, I am especially looking forward to pre-viewing research that we may publish in the new journal.”

Marian L. Neuhouser, PhD, RD, Fred Hutchinson Cancer Research CenterASN Past President

“I’m looking forward to hear-ing about exciting new research in nutrition science!”

Looking Forward...

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Don’t Miss These Sponsored Satellite Programs at Nutrition 2018!Protein in Balance: Can You Go Too Far? Or Not Far Enough?

Sunday, June 10, 2018 ∙ 7:00 – 9:00 PMSheraton Ballroom, Republic Ballroom

Stuart Phillips, PhD, ChairProfessor and Tier 1 Canada Research Chair McMaster University, Ontario, Canada

Protein and AgingDouglas Paddon-Jones, PhDSheridan Lorenz Distinguished Professor in Aging and Health University of Texas Medical Branch, Galveston, TX

Protein and Amino Acid Requirements in ChildrenRajavel Elango, PhDAssociate Professor University of British Columbia, Vancouver, BC, Canada

Protein and Appetite RegulationHeather Leidy, PhDAssociate Professor Purdue University, West Lafayette, IN

Immuno-Nutrition and Inflammation

Monday, June 11, 2018 ∙ 12:45 – 2:45 PMHynes Convention Center, Room 302

Philip Calder, PhD, ChairProfessor of Nutritional Immunology University of Southampton, UK

The Role of Botanicals in the Immune ResponseDayong Wu, MD, PhDAssociate Director, Scientist I, Nutritional Immunology Laboratory Tufts University, Boston, MA

Dietary Patterns and Their Impact on Inflammation and Immune HealthRobert Brummer, PhDDirector, Nutrition-Gut-Brain Interactions Research Centre Örebro University, Sweden

Nutritional Approaches to Improving Intestinal Barrier FunctionKelly Tappenden, PhD, RDKraft Foods Human Nutrition Endowed Professor University of Illinois, Urbana-Champaign Urbana, Illinois

Translating the Science to the ConsumerMaryellen Molyneaux, BSPresident, Managing Partner Natural Marketing Institute Harleysville, Pennsylvania

Participation in Sponsored Satellite Programs is first come, first serve. Please arrive early to guarantee your spot. To indicate your interest in these sessions, click here to modify your conference registration.

Tappenden

Phillips

Paddon-Jones Elango Leidy

Calder

Wu

Brummer

Sponsored by

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The diversity of Nutrition 2018 is evi-dent with attendees representing over 1,272 organizations/institutions and 69 countries. That diversity doesn’t end with workplace settings or ge-ography; it continues into dietary preferences and habits. Twenty-two percent of registered attendees ex-pressed specific dietary restrictions or preferences while registering for the meeting. Not surprising to anyone in the nutrition field, much like research findings, attendee food preferences often conflict with one another. Special dietary requests range from Vegan to Paleo as well as avoidance of numerous allergens and requirements for medical condi-tions. Providing healthful options for a variety of food restrictions and preferences creates a challenging task when planning any event.

To help ease the process and set standards for promoting healthful food options, in 2017 ASN’s Pub-lic Policy Committee developed guidelines for all foods and bever-ages served during ASN-sponsored events. This organization-wide effort has been at the forefront when plan-ning menus for Nutrition 2018 in Boston, including providing a variety

of fruits and vegetables at all eating oc-casions and simple things like serving sauces and dressings on the side. Dr. Alice Lichtenstein, Director and Senior Scientist of the Cardiovascular Nutri-tional Laboratory at Tufts University, led ASN’s effort to develop sensible guidelines that make healthy food options the default choice. “Adhering to ASN’s nutrition guidance for ASN-sponsored meetings and conferences sends a strong and consistent message to both our members and the general public. While we are at ASN events we should not have to hunt and gather for foods and beverages consistent with our recommendations,” remarked Dr. Alice Lichtenstein.

ASN’s efforts to support healthful lifestyle choices don’t stop with food, but span into encouraging physical activity. The convenient, accessible location of the Hynes Convention Center lends itself to walking from all conference hotels as well as when going out to dinner or events in the evening. Networking events and the exhibit hall provide plenty of room to roam and rack up steps while in the Center. If you are looking for a more intense workout, join colleagues for ASN’s third annual Sunrise Boot

Nutrition 2018 LifestylesCamp! Meet up at Commonwealth Avenue Mall, Sunday through Tues-day mornings at 6:30 am with your workout shoes and water bottle for some blood-pumping exercise to start your day off right. From food choices to exercise options, ASN is proud to support our members’ healthy habits

and serve as role models for the larger community.

For more information on ASN’s Food Guidelines, contact Sarah Ohlorst, ASN Senior Director of Ad-vocacy and Science Policy, American Society for Nutrition at 240.428.3647 or sohlhorst@nutrition.org

The HUB: Nutri-tion 2018’s expo hall is the place to find posters, sci-ence briefing stage, exhibits, ASN Live! and a complimentary lunch on Sunday and Monday. It is the per-fect place to meet up with colleagues with plenty of seating and special events. Join us for the Opening Reception Saturday evening, June 9 from 5:30 – 8:00 pm, at the HUB.

The HUB at Nutrition 2018

Sunday, June 10th 2018 | 6:45pm | Grand Ballroom, Sheraton Hotel | Dinner to be Provided

To a Sponsored Symposium at the ASN’s Scientific SessionsYOU’RE INVITED

Industry and Academia Working Together Towards a Common Goal: Increasing Nutrient Density of the Diet

SESSION OBJECTIVE: To ignite a constructive dialog between industry and academia on the public health role of industry in nutrient density, including both research and products.

MODERATOR: Andrew Prentice, PhD London School of Hygiene & Tropical Medicine

PANELISTS:• Robert C. Post, PhD

Senior Director, Chobani Health and Wellness/ Corporate Affairs, Chobani, LLC

• Nathan Matusheski, PhD Scientific Leader, DSM Nutritional Products, LLC

• Maha Tahiri, PhD VP, Chief Health and Wellness Officer, General Mills Bell Institute of Health, Nutrition & Food Safety

• Petra Klassen-Wigger, PhD Head of Nutrition, Health and Wellness, Nestle Research Center

• Marianne O’Shea, PhD Vice President, PepsiCo Global Nutrition Sciences

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JOIN US FOR A BREAKFAST SATELLITE SESSION

Saturday, June 9

Session Chair: Johanna Dwyer, DSc., R.D. Senior Nutrition Scientist, Office of Dietary Supplements, National Institutes of Health

With:Regan Bailey, Ph.D., M.P.H., R.D., C.P.H.Associate Professor, Department of Nutrition Science, Purdue University

Jeffrey Blumberg, Ph.D., FASN, FACN, CNS-SSenior Scientist, Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Professor, Friedman School of Nutrition Science and Policy, Tufts University

Stuart Phillips, Ph.D. Professor of Kinesiology, Director, Physical Activity Center of Excellence (PACE), Director, McMaster Center for Nutrition, Exercise, and Health Research, McMaster University

Mind the Gap: Opportunities to address nutrient shortfallsHealthy Breakfast & Scientific Program 6:00 am – 7:45 am

Room 302

www.crnusa.org/mindthegap

Speakers:Getting all essential nutrients from food is preferred, but government data show that Americans are falling short of key nutrients. Nutrient insufficiency diminishes one’s health, wellness, and ability to avoid chronic disease over time.

This program will highlight research identifying population groups that are more vulnerable to falling short of nutrient needs, and potential approaches to ensure that nutritional adequacy is met. We’ll discuss:

• The relationship between income and micronutrient status

• Approaches to addressing hidden hunger• Nutrient-rich dietary protein in aging:

what’s beyond the RDA• And more, including a panel discussion

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With more than 20 featured sessions, 2,000 presentations of new, original research, 5 award lectures, numerous workshops and non-stop networking opportunities, we think it’s safe to say that there is something for everyone at Nutrition 2018.

Be sure to check out the Nutrition 2018 Schedule Planner before you go. This interactive, online platform will help you navigate all of Nutrition 2018’s offerings. See page 9 for tips on planning your conference experience to get the most out of Nutrition 2018.

Here’s a preview of just a few of the offerings you will find in Boston:

Scientific and Statistical Prin-ciples, A Workshop based on the Best (but Oft-Forgotten) Practices Article Series in the American Journal of Clinical Nutrition

Saturday, 1:00 – 3:00 PMThe American Journal of Clinical

Nutrition has published a series of articles to help reinforce important scientific and statistical principles that should be useful for researchers in general and for those in nutrition in particular. The conduct and analysis of scientific endeavors are constantly changing, and much like there is con-tinuing medical education, the AJCN editors intend for this series to serve in a way as “continuing scientific edu-cation.” Join Associate Editor David Allison, PhD and Editor-in-Chief Den-nis Bier, MD for a refresher course on topics related to statistical design and analysis.

Nutrition and Natural Disasters, a featured presentation in the Japan Society of Nutrition and Food Sci-ence Forum

Saturday, 1:30 – 3:00 PMFrom major earthquakes to tsuna-

mis, Japan has endured its share of catastrophic natural disasters. Nobuyo Kasaoka, PhD, RD, a representative from the National Institute of Health and Nutrition, Tokyo, Japan, will dis-cuss how Japan addresses nutrition challenges following natural disasters.

Ensuring Trust in Nutrition Sci-ence

Saturday, 1:30 – 3:00 PM AND Mon-day, 1:00 PM (ASN Live! in The Hub)

ASN commissioned a Blue Ribbon Panel on “Ensuring Trust in Nutrition Science” to develop best practices re-garding how to work collaboratively with various stakeholders across sec-tors and disciplines while maintaining transparency and scientific rigor in nutrition science to uphold the trust of all stakeholders. Join panel member, Patrick Stover, PhD, to learn more about the recommendations coming out of this effort.

Is a Calorie a Calorie: Reframing the Question

Sunday, 8:00 – 10:00 AM

Does obesity result from simply consuming more calories than you burn or might the body’s hormonal and metabolic regulation systems also play a role? What are the right research questions we should be ask-ing to advance our understanding of this topic? Esteemed researchers share their views and advance the discus-sion on this long-debated topic.

NIH CSR Grant Review

Saturday, 2:20 – 2:40 PMInterested in learning more and be-

coming involved with the NIH grant review process? Join Fungai Chanetsa, PhD, MPH, Scientific Review Officer for NIH’s Center for Scientific Review for an interactive discussion. Dr. Chanestsa will also highlight the Early Stage Career Reviewer Program.

How Can Dietary Assessment be Improved? Budding Entrepreneurs

Propose New Ideas in Sight and Life’s Elevator Pitch Contest

Sunday, 3:00 – 5:00 PMSeven finalists from around the

world will pitch their ideas for new technologies and methods to im-prove the measurement of dietary intake. Paired with mentors from the Harvard School of Business, these

A sneak peek at Nutrition 2018

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The Nutrition 2018 Presidential Sym-posium will take a deep dive into a topic that incites controversy among nutritionists, public health experts and Americans in general: govern-ment food and nutrition assistance programs.

The symposium, which will take place Saturday, June 9 from 3:30 to 5:15 p.m., will be chaired by ASN President Mary Ann Johnson, PhD.

Johnson, who is the Flatt professor in foods and nutrition at the Univer-sity of Georgia’s College of Family and Consumer Sciences, said 80 percent of the U.S. Department of Agriculture’s budget goes to food assistance pro-grams. However, nutritionists have little understanding about how these programs operate—particularly the largest one, the Supplemental Nutri-tion Assistance Program (SNAP).

“The goal of this symposium is to increase ASN members’ knowledge and ability to advocate for food and nutrition programs in the United States,” she said.

The symposium will include four speakers who will focus mainly on SNAP, including new incentives and restrictions that have been proposed

SNAP to it: Presidential Symposium focuses on food and nutrition assistance programs

to boost the nutrition and wellness of SNAP users.

One of the most controversial of these restrictions is limiting SNAP recipients’ purchases of sugary foods and beverages. Symposium moderator Craig Gundersen, PhD, University of Illinois, Urbana-Champaign, said members of the anti-hunger and anti-poverty com-munities believe these restrictions unfairly target SNAP recipients, taking away their freedom to make food choices. “It gets back to being penalized for having low income and needing assistance,” he said.

Gundersen said the public health community and the new Bipartisan Policy Council’s SNAP Task Force report favor the restrictions for health and wellness reasons. So do conserva-tive Republicans, who want to reduce SNAP expenditures.

Dietitians also tend to support SNAP food restrictions, Johnson

stated. “In my experience, they are very concerned that SNAP dollars can be used to buy anything, and they get very upset that they can be used for sugar [foods and beverages].”

Former Secretary of Agriculture Dan Glickman, JD, who will dis-

cuss the SNAP Task Force find-ings, said the re-port shows that SNAP recipients have higher inci-dences of chron-ic disease, and purchase more sugar-sweetened beverages than non-SNAP par-ticipants. Most

SNAP recipients are also on Medic-aid, but there’s very little coordina-tion between these two government programs, Glickman explained.

“Diet, health, nutrition and agri-culture tend to be stovepipe issues,” he said. “People involved in nutrition don’t know about agriculture, for instance, and people involved in ag-riculture don’t know about nutrition.”

It’s particularly important to break

“The goal of this symposium is to increase ASN

members’ knowledge and ability to advocate for food and nutrition programs in

the United States.”— ASN President

Mary Ann Johnson, PhD

down the silos between food and medi-cine, and recognize the importance of food as a wellness strategy, Glickman commented. “The ‘N’ in SNAP stands for Nutrition. It’s not the Supplemental Assistance Program—it’s the Supple-mental Nutrition Assistance Program.”

Glickman said because of the seri-ous public health consequences, he supports the Bipartisan Policy Coun-cil’s recommendation to restrict SNAP recipients’ sugar-sweetened beverage purchases. But with a background in anti-hunger initiatives, he recognizes that singling out people is controver-sial.

Johnson agrees. “It’s a really in-teresting debate and it gets people worked up,” she said. That’s one rea-son why the symposium will include a 25-minute Q&A between audience members and the speakers.

Overall, Johnson stated her goal for the symposium is to not only focus on the debate about SNAP restrictions and incentives, but also look at food and nutrition assistance programs from a broader perspective.

“I hope people will begin to under-stand it’s not easy to make decisions regarding these programs,” she said.

The ASN Foundation is pleased to announce the Class of 2018 Fellows

Join us at the Fellows, 50-Year Members and Past Presidents Luncheon on Sunday, June 10. Tickets are still available for purchase. Click here to add a luncheon ticket to your Nutrition 2018 registration.

Linda Adair, UNC at Chapel HillBruce Ames, University of CA, Berkeley

Patsy Brannon, Cornell UniversityNancy Butte, Baylor College of MedicineKathryn Dewey, University of CA, Davis

Michael Gibney, University College, DublinEileen Kennedy, Tufts University

David Klurfeld, USDA ARSAlice Lichtenstein, Tufts University

Judith Marlett, University of WisconsinEric Ravussin, Pennington Biomedical Research Center

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Be Our Guest Estate Planning & Charitable Giving SeminarPresented by:

Two Free Sessions AvailableMonday, June 11, 2018

10:00 – 11:00 a.m. and 1:00-2:00 p.m. Hynes Convention Center

Boston, MA

Presentations by UBS Financial Services, Inc.

Estate Planning in Plain EnglishBenefits of a Living TrustHelping Children Avoid “Sudden-Wealth Syndrome”Using Charitable Gift Planning to Maximize Your Income and Minimize Your Income Taxes

Family members are encouraged to attend. Seating is limited. Reservations/RSVPs are requested. RSVP to reserve your seat us at kdillon@nutrition.org.

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young professionals aim to impress an esteemed panel of judges for a cash prize. Sit back and enjoy Nutrition 2018’s version of Shark Tank.

Altmetrics: Real Time Measure-ment of Your Scholarly Impact

Sunday, 3:00 – 4:00 PM and Monday, 10:30 – 11:30 AM

Online tools allow researchers to broaden the impact of their published work in an ever increasing way. What are alternative metrics, when should you use them and why should you care? Join us for this workshop to learn about the major trends in the de-velopment of new metrics to measure the impact of your publications.

Recent Advances in Nutritional Modulation of the Immune System

Monday, 8:00 – 10:00 AMRecent years have brought a new

understanding of the role of the im-mune system in health and disease. In this session, researchers will present intriguing new findings suggesting how foods, nutrients and conditions such as obesity interact with the im-mune system and inflammation.

New Technologies in the Food System: How Do they Fit and Who Decides? (Food Evolution Movie Screening and Discussion)

Monday, 10:30 AM – 12:30 PMWhat are the decision-making

processes that bring changes to the food system? What is the role of gov-ernment, consumers, producers and scientists in these discussions? How do new technologies such as GMOs fit into the hierarchy of needs for the food system? Join us for a viewing of the Food Evolution movie followed by a panel discussion moderated by The Washington Post’s Tamar Haspel.

Nutrition and Health in an Ac-celerating Pace of Life

Tuesday, 8:00 – 10:00 AMThere is no single metric to quan-

tify the pace of life, but many indices indicate that it is fast and accelerating nationally and globally. Since World War II, there has been an increasing demand for a food supply that is not only safe, palatable, and affordable, but also convenient. This has been driven to a large extent by substantive shifts in where people live, the types of jobs they have, the increasing hours worked, dual-income families, food preparation methods and other be-haviors. This has all driven the desire for, indeed the necessity of, options that emphasize convenience. The con-sequence of this for food availability and choice, nutrient composition and health are still largely unknown, but widely speculated upon. Consumer

expectations and claims by some cli-nicians and policy makers have far outpaced the science leading to con-fusion and increased risk of poor food choices. The magnitude and duration of this shift in ingestive behaviors elevates it beyond a “fad” to a real-ity that must be better understood. This session will explore the historic, current and future consequences of changing lifestyles on diet quality and health.

Tasting Outside the Oral CavityMonday, 10:30 AM – 12:30 PMRecent evidence documents the

presence of taste receptors through-out the GI tract as well as in many other peripheral sites. The nature of these receptors and the ligands they bind are often the same as those in the oral cavity. These discoveries raise new questions with important health implications. To what extent is there a continuity of sensory and nutrient information flowing from the oral cavity through the extent of the GI tract and what are the implica-tions of activating or disrupting this information flow? Are compounds once thought to be biologically inert in the GI tract actually modulating processes such as digestion, appetite and nutrient absorption? This session will review the evidence for extra oral “taste” sensing and its potential

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Satellite lunch SympoSiumSunday, June 10th, 2018 • 12:45-2:45 p.m. • Hynes Convention Center in Boston

Conflicting Outcomes from Systematic Reviews: Is the Consumption of Low-Calorie Sweeteners a Benefit or a Risk for Weight Management?

Low calorie sweeteners can provide a sweet taste with minimal calories, which therefore could be useful for those individuals desiring to lose weight or maintain weight loss while still consuming sweet tasting items. Three systematic reviews and meta-analyses have been published in the last 4 years designed to answer whether this is in fact true, with differing outcomes. This program will provide a forum for the authors to review the methods, data and results of the 3 papers, while attempting to answer the question of how utilizing the same data in multiple meta-analyses could result in conflicting findings and conclusions.

Participation in Sponsored Satellite Programs is first come, first serve. Please arrive early to guar-antee your spot. To indicate your interest in these sessions, click here to modify your conference registration.

Peter J. Rogers, PhDProfessor of

Biological PsychologyNutrition and

Behaviour UnitSchool of Experimental

PsychologyUniversity of Bristol

Marge Leahy, PhD Food, Nutrition &

Policy Solutions LLC

Dylan MacKay, PhD Assistant Professor, Community Health

SciencesUniversity of

Manitoba

health implications. Evidence from cell culture, animal models and hu-man trials will be presented.

Prevention of Food Allergies & Atopic Disease: The Atopic March – Can it Be Halted?

Tuesday, 10:30 AM – 12:30 PMFood allergy occurs in up to 12%

of American children and adults, and as many as 5% of infants have eczema. Rates of food allergy have been steadily increasing over the past 2 decades. Past infant feeding guidelines have emphasized breast-feeding, delaying the introduction of complementary foods, and extended delay in exposure of the most aller-genic foods such as peanuts, eggs, fish, soy and wheat. On the basis of randomized controlled trials, these guidelines have recently been re-vised to recommend early exposure to allergens. Controversy remains regarding potential protective effects of hydrolyzed formulas (are they as hypoallergenic as breast milk?); opti-mal timing of introduction, especially in relation to recommendations for exclusive breastfeeding for 6 months; and potential benefit of breastfeeding at time of introduction of peanut, gluten or egg. Also, who should be targeted for these recommendations? Those deemed high risk or the gen-eral population?

Sneak PeekContinued from page 5

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Johns Hopkins: Obesity and Food Systems

JHU Bloomberg SPH seeks to hire tenure track faculty at any rank to strengthen research, academic, & policy capabilities to improve diet, prevent obesity, & create healthy food systems in US; supported by Bloomberg American Health Initiative. Applicants with expertise in areas such as dietary culture, linking health to food environments, & biology of obesity are encouraged to apply. Applicants should have a doctorate in a relevant discipline. JHU: EO/AA employer committed to diversity. Send letter, CV, & references by July 1, 2008 to http://apply.interfolio.com/49033. Inquiries: swilli94@jhu.edu (410-955-3480). At ASN: kwest1@jhu.edu or mbloem1@jhu.edu.

Nutrition 2018 is the perfect opportu-nity for students and young investi-gators to showcase their research with our student competitions. Check the schedule for time and location of each competition to show your support!

Clinical Emerging Leaders Award Competition Organized by the Medical Nutrition Council

Purpose: Promotes interest in clini-cal and human nutrition among those in postgraduate programs.

Emerging Leaders in Nutrition Science Poster Competition Organized by ASN’s Research Interest Sections, the Global Nutrition Council and the Medical Nutrition Council

Purpose: Recognizes the highest quality research presented by stu-dents and young investigators to ASN’s abstract categories.

Global Nutrition Early Career Scholar Award Organized by the Global Nutrition Council

Purpose: Provide travel funding to a researcher from a low or middle income country.

Graduate Student Research Award Competition Organized by the Nutritional Sciences Council

Purpose: Tasks graduate students to hone their research presentation skills.

Nutrition Translation Award Competition for Early Career Investigators Organized by the Nutrition Translation RIS in partnership with the Public Infor-mation Committee

Purpose: Provides an opportunity for early-career scientists and clini-cians to demonstrate how their re-search can be translated to a defined audience to improve public health and/or health outcomes.

Postdoctoral Research Award Competition Organized by the Young Professional Interest Group and endowed by DuPont Nutrition & Health

Purpose: Challenges early-career scientists and clinicians in nutrition by providing a juried abstract review and special oral session in which they compete in presenting their research findings.

Student Interest Group (SIG) Travel Award Organized by the Student Interest Group (SIG)

Purpose: Recognizes students for outstanding abstracts and presenta-tion skills.

Young Minority Investigator Oral Competition Organized by the Minority and Diversity

Affairs Committee and supported by DSM Nutritional Products

Purpose: This competition provides an opportunity for young investigators from underrepresented communities within the biomedical and life sciences to participate in the annual meeting by discussing their research findings. Finalists will strengthen presentation and professional skills associated with a career in the sciences.

Student and Young Investigator Competitions

The Nutrition 2018 Schedule Planner is an interactive, online platform to help navigate all of Nutrition 2018’s offerings. Plan your conference experience by using the following features:

Browse: Review all sessions and events without logging in. By using the navigation menu on the left side, you can browse the Educational Pro-gram by date, Track, Session Type, Session Title and Speaker. The left side navigation also allows you to review Career Activities, Special Events and Meetings, including ASN governance activities and affiliated meetings. Click on The Hub to check out the various activities in our expo hall — exhibits, posters, Science Stage, ASN Live! and more.

Keyword Search: Enter a word (e.g., topic, speaker) to search the schedule. For example, type “micro-biome” in the keyword search box and press the Enter key for a listing of every session with “microbiome” in the title or description.

Log in to create a personal itiner-ary (My Schedule):

First-time users: Creating an ac-count and logging in will allow you to select sessions as favorites and cre-ate a personal itinerary. To create an account, click on the blue “Sign Up” text and follow the instructions. Your login for the online itinerary can also

be used to access the information in the Mobile App (coming in May).

Returning visitor: Log in by using the access key that was provided when creating your profile. If you do not remember your access key, select the “Forgot Access Key?” link on the Login page.

Adding Favorites and Creating a Schedule: Once you are logged in, you can “Favorite” or add sessions to your itinerary by clicking on the star to the right of session titles. The star will turn gold once favorited. Click on “My Schedule” to view your sched-ule, manage your favorites and add notes. Your favorites and schedule will also be viewable on the Mobile App (coming in May). Selecting a session or event in the planner does not guarantee attendance. With the exception of the Fellows Luncheon which is a ticketed event and several “by invitation only” receptions, all activities are offered on a first come, first serve basis. Be sure to arrive early to guarantee a seat.

Adding Notes: When logged in, you can add notes to your favorited sessions. Within the “My Schedule” section of your profile, click on the gray square next to the star to add a note. Once you have added your details, the square will turn blue.

Click here to access the Nutrition 2018 Schedule Planner!

Tips for Using the Nutrition 2018 Schedule Planner

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Moving Beyond Avoidance of Sugar Sweetened Beverages: A Proposed Guidance System

for Beverage ConsumptionSaturday, June 9, 11 a.m. – 1 p.m., Room 304

The Dietary Guidelines for Americans promotes healthy eating patterns that meet nutrient needs and reduce the risk of chronic disease. While their focus is on the role of foods and beverages to provide energy and nutrients, there is no clear guidance system for beverage consumption. Beverages are important for hydration and can provide not only nutrients but also bioactives. Energy intake from beverages currently represents 19% of the total energy intake with about 35% of these calories coming from sugar-sweetened beverages (DGA, 2015). It is time to move beyond the simple message of avoiding sugar-sweetened beverages and provide guidance that focuses on obtaining as much of the daily fluid needs as possible from beverages, which contain a lower amount of calories and an improved nutrient profile. Based on scientific evidence, we will propose a guidance system on beverage consumption, which should be considered for the 2020-2025 Dietary Guidelines.

A recording of this session can be located on ASN on Demand — ondemand.nutrition.org.

Contact: Joy Dubost, PhD, RD; joy.dubost@unilever.com

Organized by:

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Come EarlyContinued from page 1held on Friday from 1 to 5 p.m., is designed to translate research on nu-trition and athletic injuries into action, said Amanda Carlson, a member of the Collegiate and Professional Sports Dietitians Association (CPSDA) board of directors.

Researchers first began looking at

the link between nutrition and sports injury recovery in the early 1980s. “But if the research never gets out of clini-cal journals and doesn’t make its way into an athlete’s life, it won’t create an impact on the performance of the athlete,” Carlson said. “Relaying the science to the athlete is just as impor-tant as the science itself.”

Carlson said CPSDA members envi-sion a “grand partnership” with ASN

Great minds. Excellent Science. Timely topics.

members. “By fostering a collaborative relationship and opening the lines of communication between researchers and practitioners, we can evolve the science and the application of sports nutrition to enhance human perfor-mance in a way that could not be done by just one of our groups.”

The Nutrition in Injury Prevention and Recovery session will feature three presentations: • Stuart Phillips, PhD, McMaster

University, will discuss the latest research.

• Shawn Zell, RD, will talk about how he brings science to the train-ing table as chef for the Milwaukee Bucks.

• Erika Whitman, RD, a dietitian for the New York Knicks and Rangers, will share how she applies injury prevention and recovery science in her job.Overall, “this program aims to

expand the base of researchers and other professionals interested in the science of sports nutrition and human performance,” Carson said.

Research-to-PracticeContinued from page 1

conferences,” said David McCarron, MD, chair of the Medical Nutrition Council and a member of the Research to Practice track planning committee. “This includes people in fields that have virtually no exposure to nutri-tion, like neuroscience.”

In fact, the Research to Practice track will kick off Saturday with a trio of sessions examining various neurological links to nutrition: • Nutrition and the Aging Brain,

presented by Barbara Shukitt-Hale, PhD, Tufts University

• Balancing Omega-3 Fatty Acids and Brain Health, presented by Joe R. Hibbeln, MD, NIH Intramural Research Program

• Brain’s Role in Appetite Regulation of Essential Nutrients, presented by Brad Lowell, MD, PhD, Harvard Medical SchoolAlso on Saturday, Diet and CVD

Risk: Morbidity and Mortality Out-come Data, presented by Andrew Mente, PhD, McMaster University, will highlight research showing that signals from various organs, par-ticularly the gut, tell the brain when the organs are getting enough water, energy and sodium.

“This probably also applies to vi-tamins, minerals, proteins, essential fats—everything we know we can’t make,” McCarron says. “These are survival mechanisms that are much

more powerful than the food supply.”McCarron said he’s also looking

forward to the Sunday afternoon session Engaging Your Patients in Lifestyle Change, presented by John Foreyt, PhD, Baylor College of Medi-cine. “He’s a psychologist and a gifted speaker who will talk about the reali-ties of getting people to change their behavior regarding nutrition—what works and what doesn’t work.”

Nutrition and the microbiome will also be a hot topic. McCarron said Sunday sessions like Microbiome and Colon Cancer, presented by Stephen O’Keefe, MD, University of Pittsburgh; and Gastrointestinal Disease: IBS and Gluten Sensitivity, presented by Benjamin Lebwohl, MD, Columbia University, will delve into studies showing how the mi-

crobiome influences common bowel diseases.

In addition, three Saturday ses-sions will focus on specific types of diets:• Utility of Ketogenic Diets in Chron-

ic Disease Management: From Bench to Patient, presented by Ste-ven Phinney, MD, PhD, Columbus, Ohio

• Carbohydrate-Modified Diets for Obesity in Children and Adults, presented by David Ludwig, MD, PhD, Boston Children’s Hospital

• Women’s Health Challenges: Should U.S. Women Embrace the Mediterranean Diet?, presented by JoAnn Manson, MD, DrPH, Brigham and Women’s Hospital Also on the docket are sessions on

obesity, type 2 diabetes, joint health

and dietary supplements. Overall, McCarron and Li believe

the new Research to Practice track will help expand ASN’s role and mes-sage with clinicians. “I hope they will be able to say, ‘Those couple hours really gave me four or five things that will change the way I’m involved in medicine,’” McCarron said.

Added Li: “We hope to send a strong message to all providers that ASN is the agent and platform where you can gain science-based knowl-edge with the consumer and patient’s voice in mind. ASN can become a leader in a much bigger field, where providers count on ASN for trusted research and assistance communicat-ing the science to their patients.”

There’s Still Time to Advertise at Nutrition 2018!

Nutrition 2018 Daily Live, onsite print issues handed out to attendees each morning at the meeting in Boston.DEADLINE: MAY 23

Daily e-NewsDEADLINE: MAY 23

Contact Jenn Waters, 240/401-6779 or jwaters@showdailies.com, for more information.

• Is Dementia the New Heart Disease?• Mycoprotein: The Future of Nutritious Non-Meat Protein• Mind the Gap: Opportunities to

Address Nutrient Shortfalls• Emerging Science of the Microbiome and Impacts to

Human Nutrition• The Future of Taste and Health• Lutein Across the Lifespan• Moving Beyond Avoidance of

Sugar-Sweetened Beverages• New Links Between Flavo-

noids, Endothelial Function and Blood Pressure

• Ensuring Trust in Nutrition Science• Scientific and Statistical Principals

• The First 1,000 Days: The Im-pact of Nutrition on Brain

Development and Function • Understanding the Intersection of Climate/ Environmental Change,

Health, Agriculture and Improved Nutrition on Diabetes• JSNFS Forum: Leading Nutritional Sciences of Japan• Big Data, Technology and the

Emerging Face of Nutritional Epidemiology

• Connect With the Fed: Training Opportunities for Students and Postdocs

• Carotenoid and Retinoid Research Interest Group

(CARIG) Symposium

Additional pre-conference Friday and Saturday sessions include:

Visit ASN NutriLink todayASN NutriLink is an online community forum for members. Post discus-sions, browse resource files, and search for a mentor or mentee - all in one place! It is also home to over a dozen RIS and Council commu-nities. ASN NutriLink is the new way for RIS leaders to communicate deadlines, plan events and share other information specific to the group. Use this guide to adjust your email frequency. Contact the ASN NutriLink Community Administrator for any questions.

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10 Preview IssueBOSTON PREVIEWPAGE 10 DAILY

#Nutrition2018 www.nutrition.org

Job Opening?Advertise the opening in the

Nutrition 2018 Daily, $200 per issue for a

100-word listing. Contact Jenn Waters,

240/401-6779 or jwaters@showdailies.com,

for more information.

SCIENCE RESEARCH CONFERENCE SERIES

Nutrient Sensing and Metabolic Signaling

 Conference Logistics

Early  Bird Registration June 11, 2018

Last Day to Register July 4, 2018

Official Conference Location Base Village Conference Center Snowmass Village, CO

Conference Microsite FASEB.ORG/MICROSITE /NUTMETA

Keynote Speaker Russell DeBose-Boyd, PhD UT Southwestern Medical Center

Focus Topics Latest Advances in Nutrient Sensing Mechanisms

Developments in Amino Acid Sensing, Cholesterol Metabolism, AMPK, Diabetes, and Obesity

Special Events Career Development Workshop Meet-the-Expert Sessions Networking Events

Blake B. Rasmussen, PhD         University of Texas Medical Branch at Galveston                 

Christopher M. Adams, MD, PhD  University of Iowa

Conference Highlights Conference Organizers

  August 5-10, 2018  |  Snowmass Village, CO

LEARN MORE & REGISTER   FASEB.ORG/NUTMETA

JOIN THE #FASEBSRC CONVERSATION           @FASEBorg         @FASEB.org          @FASEB  

Career Development OpportunitiesStudents and young professionals win big at Nutrition 2018. Students can attend the entire meeting for just $100. With so many career develop-ment opportunities, you can’t afford to miss it!• Connect with the Feds: (Funding

opportunities)• CV/Resume Critique• Creating an effective CV, cover let-

ters and research statements• Effective strategies for your job

search • Developing your core message/

”Elevator Speech”• Enhancing your social media pres-

ence• Improve your negotiating strate-

gies• Individualized career counseling

sessions• Opportunity to meet ASN Fellows

Continuing education credits will be available for physicians, nurses, registered dietitians, dietetic techni-cians, and certified health educators attending Nutrition 2018.

Accreditation StatementsPhysicians: This activity has been

planned and implemented in accordance with the accreditation requirements and polices of the Council for Continuing Medical Education (ACCME) through the joint providership of Tufts Univer-sity School of Medicine (TUSM) and the American Society for Nutrition. TUSM is accredited by the ACCME to provide continuing medical education

Continuing Educationfor physicians. TUSM designates this live activity for a maximum of 21 AMA PRA Category 1 Credits™. Physicians should claim only the credit commensu-rate with the extent of their participation in the activity.

Nurses: Tufts University School of Medicine Office of Continuing Education is accredited as a provider of continuing nursing education by the American Nurs-es Credentialing Center’s Commission on Accreditation. This activity provides 21 Contact Hours for nurses.

Registered Dietitians and Dietetic Technicians, registered: ASN (Pro-vider #NS010) is accredited and ap-proved by the Commission on Dietetic Registration (CDR) as a provider of Continuing Professional Education (CPE) programs for Registered Dieti-tians. Dietitians and dietetic techni-cians, registered should only claim credit commensurate with the extent of their participation in the activity. Approximately 32 credit hours will be available.

Certified Health Education Special-ists: Nutrition 2018 will be submitted to the National Commission for Health Education Credentialing for continuing education contact hours.

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Johns Hopkins: Nutrition Transition/Obesity Epidemiologist

Human Nutrition Program, Dept Intl Health, JHU Bloomberg SPH seeks to recruit a TT Asst/Assoc Professor to strengthen epidemio-logical research and graduate training on the burden, risk factors and prevention of obesity and other diet-related chronic diseases in low-middle income societies undergoing a “nutrition transition”. Ap-plicants should have a doctorate in a relevant discipline, international or multicultural research experience, strong analytic and writing skills, and track record or potential for funding in nutrition and epide-miology. JHU is an EA/AA employer committed to diversity. Send letter, CV and references until August 15, 2018 to rskinne1@jhu.edu (410-955-2061).

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