151. Food Science/Production Links to Healthy Eating Patterns - Then and Now (Part 2)

FNCE Recorded Sessions from 2017

Gastrointestinal problems are common in endurance athletes and often impair performance.

  • SKU FNCE17151
Member Price
$32.00
Nonmember Price
$37.00

This product is free for those who attended FNCE® 2017.

Gastrointestinal problems are common in endurance athletes and often impair performance. The three main causes of gastrointestinal symptoms are physiological, mechanical, and nutritional. During high intensity exercise, the decrease in mesenteric blood flow is believed to be the main contributor to the development of gastrointestinal symptoms. "Nutritional training of the gut" and choosing appropriate foods/fluids during exercise can reduce the risk of gastrointestinal distress during exercise.

CPEU: 1.5
CPE Level: 2
Learning Codes: 8018, 4070, 2040

Learning Objectives

  • Outline past examples and future potential for food science and technology (and food processing/preparation/packaging practices) to positively and negatively impact sustainable food production
  • Discuss how food science and technology developments have worked to improve nutrition, sensory/culinary quality, shelf life, and food safety of the food supply, while lessening food waste; and frame the challenges for the future.
  • Show three ways that RDNs can work with consumers and manufacturers to balance the dialogue about many characteristics and values reflected in the modern view of a 'nutritious food' (i.e., nutrient profiles, environmental health factors, consumer lifestyle drivers, and social responsibility factors related to systems used to process food).

Speaker

  • Ellen Coleman, MA, MPH, RD, CSSD
  • Carrie Jaworski, MD, FAAFP, FACSM

Planned with the Academy's Committee for Lifelong Learning

  • SKU FNCE17151