Food as Medicine

Public Health and Wellness

Art and Science of Food

FNCE 2018

511. Cultural and Religious Variations of the Mediterranean Diet

Monday, October 22
3:30 PM - 5:00 PM
CE: 1.5

Session Level 2 - Intermediate

The Mediterranean diet is often presented as a Greek or Southern Italian diet, but versions exist in every country bordering the Mediterranean Sea. The diet includes common elements such as olives and olive oil, an abundance of fresh fruits and vegetables, use of beans in various forms, and whole grains. The diet is also different from country to country based on the local culture, predominant religion, and growing conditions. This session will review the health benefits of the diet, discuss the commonalities and differences among versions of the diet, and show how dietitians can help the public enjoy the health benefits of consuming a Mediterranean diet tailored in a culturally and religiously appropriate manner.

Planned with the Religion Member Interest Group

Learning Objectives:

Learning Need Codes:

  • 1040 - Cultural sensitivity
  • 4040 - Disease prevention
  • 4050 - Epidemiology

Lisa Brown, PhD, RD, LDN

Lisa Brown PhD, RD, LDN is an associate professor of nutrition and the dietetic internship director at Simmons College in Boston, Massachusetts. Dr Brown earned her master’s degree in Nutrition and Health Promotion from Simmons College and her doctorate in Medical Nutrition Sciences from Boston University School of Medicine. In addition to teaching, she provides dietitian vacation coverage in a long term care facility in Boston, and counsels private clients at the Metrowest YMCA in Framingham, MA, where she has worked since 1996. Dr Brown formerly held positions including Senior Nutritionist of the North Suburban WIC Program, research dietitian at Natick Labs, and clinical dietitian for Milton Hospital’s acute units as well as the Transitional Care Unit.

Presentation(s):

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Lisa Brown, PhD, RD, LDN

Lisa Brown PhD, RD, LDN is an associate professor of nutrition and the dietetic internship director at Simmons College in Boston, Massachusetts. Dr Brown earned her master’s degree in Nutrition and Health Promotion from Simmons College and her doctorate in Medical Nutrition Sciences from Boston University School of Medicine. In addition to teaching, she provides dietitian vacation coverage in a long term care facility in Boston, and counsels private clients at the Metrowest YMCA in Framingham, MA, where she has worked since 1996. Dr Brown formerly held positions including Senior Nutritionist of the North Suburban WIC Program, research dietitian at Natick Labs, and clinical dietitian for Milton Hospital’s acute units as well as the Transitional Care Unit.

Presentation(s):

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Asma Ahad

Asma Ahad joined IFANCA as Director of Halal Market Development in April 2010. Since joining IFANCA she has played a key role in developing the Halal market locally and consulted on international program development. She has worked with Costco, FNCE, Research Chefs Association, the Food Export Association and many other groups on building awareness with regards to halal. Prior to joining IFANCA, Asma worked at Kraft Foods in Glenview, Il for over a decade where she was in R&D and Supply Chain. She also initiated and lead Kraft’s Muslim Marketing initiative in which she developed the program and helped validate the consumer demand for Halal products. Asma graduated with a B.S. in Chemical Engineering from the University of Illinois at Chicago. Upon graduation she joined Kraft as a Product and Process Developer. Asma holds 5 patents and is the recipient of Kraft’s 2007 Diversity Leadership Award.

Presentation(s):

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Teresa Fung, ScD, RD

Teresa Fung graduated from Cornell University with BS and MS degrees in Nutrition and from the Harvard TH Chan School of Public Health with a Doctor of Science in nutrition and epidemiology. She completed her dietetic internship at Yale-New Haven Hospital. She currently teaches nutrition at Simmons College as professor and director of the Didactic Program in Dietetics. Dr. Fung conducts epidemiologic research as adjunct professor of nutrition at the Harvard TH Chan School of Public Health and has published over 30 original research papers, many characterizing the association of eating patterns with chronic diseases, especially the Mediterranean diet and the development of CVD, diabetes, cancer, and osteoporotic fractures. She is an Associate Editor for the Journal of Nutrition and a panelist for the U.S. News and World Reports Best Diet rankings. She also served on a Technical Expert Committee at the USDA on evaluating dietary patterns and chronic disease risk.

Presentation(s):

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