This product is free for DBC members.
This webinar was presented live on November 13, 2019.
Consumers have become increasingly interested in how food is produced and with issues like sustainability, climate change and the environment. Information abounds about the influence of modern agriculture on these issues and the safety and nutritional value of our food supply. This webinar will explore modern agriculture and the innovations now in use to produce an abundant, safe and adequate supply of food to not only feed those in our country but around the world. Academy members must be equipped with science-based information about food production and processing to answer patient, client and consumer questions and to quell their fears about the food they eat that is reinforced through sensationalized media stories.
Learning Need Codes: 2040, 8018, 8070
Performance Indicators: 13.1.2, 8.4.3, 7.2.1, 7.2.7, 7.2.6
- Discuss the role of modern agriculture in producing a safe and adequate food supply for people in the U.S. and around the world
- Describe how farmers use new innovations and technology to conserve natural resources and produce more food for a growing population
- Address consumer concerns about pesticides, fertilizers, and biotechnology, conventional and organic farming practices
Neva Cochran, MS, RDN, LD, FAND
Neva Cochran is a registered dietitian nutritionist based in Dallas. She serves as a nutrition communications consultant to a variety of food and nutrition organizations, including Bayer U.S. Crop Science, and is a frequent speaker at local and state Academy conferences. She is passionate about promoting fact-based food and nutrition information to help people eat beyond the headlines and enjoy a variety of nutrient-rich foods. An active member of the Academy of Nutrition and Dietetics at the district, state and national level throughout her career, she currently serves as DBC Secretary. She was a 2012 recipient of the Academy's Medallion Award and the 2016 Texas Academy's Outstanding Preceptor Award. She earned a BS in nutrition and dietetics from the University of Oklahoma, a master's in nutrition from the Texas Woman's University and completed her dietetic internship at Texas Health Resources Presbyterian Hospital in Dallas.