Public Health and Wellness

FNCE 2018

445. Developing Dietary Reference Intakes Based on Chronic Disease

Monday, October 22
8:00 AM - 9:30 AM
CE: 1.5

Session Level 2 - Intermediate

Establishing adequate and safe intake levels of nutrients and essential food substances is critical for a variety of food and nutrition applications, including policy, research, education, food service management, and clinical practice. Setting such intake levels—termed Dietary Reference Intakes (DRIs)—has historically been the purview of the National Academies. Prior nutrient reviews have not included DRIs for chronic disease. This session presents the findings of a 2017 National Academies report about ways that nutrients can impact risk of chronic disease and how consideration of chronic disease endpoints can be incorporated into the DRI process. The session will detail the report’s guidance on how future DRIs can be responsive to the challenge of chronic disease risk using nutrient intake assessment and judgment about causal relationships between nutrients and chronic disease.

Learning Objectives:

Learning Need Codes:

  • 4030 - Dietary guidelines, DRIs, Food Guide Pyramid, food labeling
  • 4040 - Disease prevention
  • 9070 - Research instruments, techniques

Maria Oria, PhD

Maria P. Oria, Ph.D. has been a Senior Program Officer at the Food and Nutrition Board of the National Academies of Sciences, Engineering and Medicine since 2002. Concrete examples of her work at the National Academies, are two consensus studies that assessed the value of various approaches to food safety policy making. Maria has also led studies in nutrition (e.g. “Sodium Intake in Populations”) and in food studies (e.g. “A Framework for Assessing the Effects of the Food System”). She recently completed a consensus study on “Food Allergies: Global Burden, Causes, Treatment, Prevention, and Public Policy” and a study on “Development of Guiding Principles for the Inclusion of Chronic Disease in Future Dietary Intake References”. She received a B.S. in Biology from the University of Navarra, Spain (1985), M.S. in Animal Science from the University of Wyoming (1990), and a Ph.D. in Food Science from Purdue University (1995).

Presentation(s):

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Ann L. Yaktine, PhD, MS, RD

Ann L. Yaktine, Ph.D., M.S., R.D. is Director of the Food and Nutrition Board (FNB) of the National Academies of Sciences, Engineering, and Medicine. In her role as Director, she is responsible for developing, implementing, and managing the board’s activities, as well as engaging FNB members in strategic planning to identify important and emerging issues in nutrition and food sciences, and food safety. Previously she was instructor and dietetic internship site supervisor at Virginia Polytechnic Institute and State University and an instructor in the Department of Nutrition and Food Science at the University of Nebraska – Lincoln. In 2009, Dr. Yaktine participated in the Korea-U.S. Symposium on the Science of Food Safety Assessment. She has published journal reports on nutrition and cancer, nutrients and contaminants in foods, and nutrition programs and policies. Dr. Yaktine is a member of the Academy of Nutrition and Dietetics and the American Society for Nutrition. She holds an M.S. in nutrition from the University of Kansas and a Ph.D. in biochemistry and a certificate in cancer biology from the Eppley Institute for Research in Cancer and Allied Diseases at the University of Nebraska Medical Center. She is a Registered Dietitian.

Presentation(s):

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Shiriki Kumanyika, PhD, MPH

Shiriki K. Kumanyika, Ph.D., M.S., M.P.H. (Chair), is Emeritus Professor of Epidemiology at the University of Pennsylvania Perelman School of Medicine and Research Professor in the Department of Community Health & Prevention at the Dornsife School of Public Health at Drexel University. She founded and continues to chair the African American Collaborative Obesity Research Network. Elected to the National Academy of Medicine in 2003, Dr. Kumanyika is a member of the National Academies Roundtable on Obesity Solutions and the Steering Committee for the Vital Directions initiative. Her current service includes membership on the U.S. Centers for Disease Control and Prevention Task Force on Community Preventive Services, the World Health Organization Nutrition Guidance Expert Advisory Group Subgroup on Diet and Health, and the Lancet Commission on Obesity. Dr. Kumanyika has a Ph.D. in Human Nutrition from Cornell University, and an M.P.H. from Johns Hopkins University.

Presentation(s):

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Marian Neuhouser, PhD, Rd

Marian L Neuhouser, PhD, RD, is a Full Member in the Cancer Prevention Program, Division of Public Health Sciences at the Fred Hutchinson Cancer Research Center in Seattle, WA. She is also Core Faculty in Nutritional Sciences and Affiliate Professor of Epidemiology, both in the School of Public Health, University of Washington. Dr. Neuhouser is a nutritional epidemiologist whose primary research focus is nutrition and energy balance and their relationship to cancer prevention and cancer survivorship. In addition, a portion of Dr. Neuhouser’s research portfolio is focused on methods to improve diet and physical activity assessment and numerous aspects of health disparities, which links together nutrition, energy balance and cancer risk. Dr. Neuhouser was a member of the 2015 Dietary Guidelines Advisory Committee and was President of the American Society for Nutrition (2016-17).

Presentation(s):

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