Obesity & Nutrition: Present and Future

(Webinar length:  1h 28m)

Overview:

“Obesity is the health problem of the century”,  Former CDC Director.

Obesity has become the number one health problem in the world according to the World Health Organization, surpassing undernutrition/malnutrition.  In fact, the United Nations held its second ever conference on public health in 2011 which focused on obesity-related chronic diseases.

Obesity is one of the hottest topics in the U.S. today driven by intense media coverage, public concern, scientific research, government action at the federal, state and local levels, advocacy groups and industry change.  Other players from trial lawyers and economists to insurance and pharmaceutical companies have become players as well given the spectre of escalating healthcare costs.

Understanding today’s food environment is especially critical as all nutrition issues are viewed through the lens of obesity.

Some of the questions to be addressed:

  • What are the food issue drivers in today’s environment and what’s on the horizon?
  • What are the obesity/nutrition hot buttons?
  • Who are the players?
  • Why is the media coverage so intense and has it impacted public attitudes?
  • What may happen and why?
  • Where is the science leading?
  • Why are issues of social justice entering the debate?
  • Which issues are being driven by science and which by advocates, government and health professional, legal or consumer concerns?
  • What are the implications for decision makers in all of the player groups?

Who will benefit from this webinar:

  • Nutrition and food scientists
  • Nutrition communicators
  • Public health practitioners
  • Health professionals
  • Public affairs representatives
  • Corporate affairs representatives
  • Corporate council
  • Advocacy representatives
  • Research and developments scientists
  • Marketing representatives


Presenter - Sylvia Rowe

Sylvia Rowe is currently president of SR Strategy pursuing communications and issues management consulting on a broad range of health, nutrition, food safety and risk issues.  She is also an Adjunct Professor at the University of Massachusetts Amherst and Tufts Friedman School of Nutrition Science and Policy.

Previously Rowe served as president and chief executive officer of the International Food Information Council (IFIC) and IFIC Foundation, in Washington, DC, nonprofit organizations that communicate science-based information on food safety and nutrition issues.  During her eleven-year tenure, IFIC established itself as a leader in consumer research and consumer-based communications in nutrition, food safety, and health.

Rowe is a Distinguished IFT Speaker and Contributing Editor of Nutrition Today.  She has served on several Boards and Advisory Committees including: Institute of Medicine Food Forum, Washington D.C. Mayor’s Commission on Food, Nutrition and Health, the American Heart Association’s Council on Nutrition, University of Massachusetts Amherst Food Science Policy Program, Tufts University School of Nutrition Science, University of Rochester Medical Center Nutrition Academic Award Program, Food and Drug Law Institute, and Society for Nutrition Education Foundation.

Rowe received a Bachelor's Degree from Wellesley College and was awarded a Masters’ Degree from Harvard University.

  • Item #: 0913cObesity
  * Marked fields are required.
Qty*
Price $289.00