Tab Forgac, MS, RDN, LDN, SNS
Sunday, October 21
8:00 AM – 9:30 AM
Agriculture and Sustainability
Food and Nutrition Security
International Nutrition Innovations
There is an enormous need and opportunity for food and nutritional professionals to address malnutrition in all its forms – undernutrition, overnutrition, and micronutrient deficiencies - within the context of sustainable food systems. The Academy’s strategic plan includes a 2025 Impact Goal to advance sustainable and resilient food systems. In this session, participants will hear perspectives from two of the most influential food and nutrition leaders of our time about how our profession can change the trajectory to achieve health and nutrition security for our communities, our country and the world.
Planned with Academy National Sponsor National Dairy Council
Katie Brown, Ed.D., RDN
Katie Brown, Ed.D., RDN joined National Dairy Council (NDC) in June 2017 as Senior Vice President Sustainable Nutrition. She has a passion for connecting agriculture, food, nutrition and health to elevate sustainable nutrition as relevant, meaningful and actionable. She leads thought leadership and education efforts to educate people on the benefit of dairy to health and sustainable food systems across the lifespan.
Katie is a registered dietitian nutritionist and has Bachelor’s and Master’s degrees in Dietetics and Nutrition and a Doctorate degree in Education. Prior to joining NDC, she served as the Chief Global Nutrition Strategy Officer and National Education Director for the Academy of Nutrition and Dietetics Foundation. In these roles, she led the planning for a new vision and strategic direction for the profession, as it reached its 100th year centennial in 2017. Brown was also responsible for the Academy Foundation’s Future of Food and Kids Eat Right public education and community-based nutrition research initiatives.
Katie has been an author on numerous manuscripts published in peer-reviewed journals, and has spoken at many national and international professional conferences on topics ranging from food and nutrition security, quality nutrition education and community-based food and nutrition interventions.
Eileen Kennedy is Professor of Nutrition and former Dean of the Friedman School of Nutrition Science and Policy. She received her Bachelor’s Degree from Hunter College in New York City, a Masters in nutrition from the Pennsylvania State University and a Masters and Doctor of Science degree from the Harvard School of Public Health. Dr. Kennedy was appointed to the High Level Panel of Experts on Food Security and Nutrition for a term covering 2015-2019. Dr. Kennedy has over 30 years’ experience in US domestic and international policy. Her research has focused on the effects of government policies and programs on health, nutrition, food security and poverty alleviation. She was part of the development of TEAM nutrition program within USDA. Dr. Kennedy was the chief architect of the Healthy Eating Index, a single summary measure of diet quality used by government agencies for monitoring and evaluation. Dr. Kennedy has held academic appointments at Tufts University, Columbia University, Cornell and Johns Hopkins School of Advanced International Studies. In conjunction with Dr. David Satcher, Surgeon General, Dr. Kennedy co-chaired the 2000 US National Nutrition Summit. Dr. Kennedy was a member of the UN/SCN Advisory Group on Nutrition. In 2014 she was appointed to the Global Council on Food and Nutrition Security of the World Economic Forum.
Dr. Susan Finn, a past president of the Academy of Nutrition and Dietetics and a past chair of its foundation, is a recognized leader and a respected communicator in the food, nutrition and health arena. As a top-level advisor to professional societies, educational institutions and industry, Dr. Finn is uniquely skilled at building dynamic partnerships based on mutually rewarding goals. Over the past several years, she has focused on strengthening the authority of registered dietitians as the profession moves into its second century; effectively communicating food/nutrition science; and exploring the intersection of food, nutrition, agriculture and sustainability.
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