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Poor diet contributes to four of the six leading causes of death (heart disease, cancer, stroke and diabetes), and it has been estimated that healthier diets could reduce $71 billion per year in medical costs, lost productivity, and lost lives. One approach to improving the American diet, as recommended in the 2010 USDA Dietary Guidelines, is that we eat more plants – fruits, vegetables, seeds, whole grains, and legumes.
The Food for Thought Summit, a program of the University of Minnesota Healthy Foods, Healthy Lives Institute and the Minnesota Landscape Arboretum, will present emerging scientific research that adds new insight into just how important these plants are for human health – and why. Leading scientists will give updates on their latest research and case studies on what factors can help motivate people to improve their health by eating more plants.
This two-day event is an exciting collaboration by two of the University’s flagship institutions dedicated to public health and well-being. The summit is the second annual research symposium of the Healthy Foods, Healthy Lives Institute and signals the Arboretum’s ongoing focus on health-giving plants.
BioBusiness Alliance of Minnesota
Carver-Scott Statewide Health
Improvement Program
Life Science Alley
Minnesota Institute for Sustainable
Agriculture
Minnesota Obesity Center
National Center for Food Protection
and Defense
The Food Industry Center
UCare
University of Minnesota College of
Food, Agricultural and Natural
Resource Sciences
University of Minnesota Department of
Food Science and Nutrition
University of Minnesota Extension
University of Minnesota Masonic
Cancer Center
University of Minnesota Nutrition
Graduate Program
Center for Spirituality and Healing
Lynne Rossetto Kasper - The Splendid
Table
Preston Chiropractic - Dr. Rhys Preston
University of Minnesota Office of the
Senior Vice President for System
Academic Administration
University of Minnesota Regional
Sustainable Development Partnerships
University of Minnesota School of
Public Health
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University Radisson
For a detailed agenda, click here.
Research Presentations
Introduction of Session 1: Plant Foods & Bioactive Compounds for the Improvement of Human Health – Mary Jo Kreitzer, Ph.D., R.N.
Bioactive Compounds and Dietary Supplements - Paul M Coates, Ph.D.
Food for Disease Prevention – The “Portfolio” Diet - David J. A. Jenkins, M.D., D.Sc.
An Onion a Day Keeps the Doctor Away? - Irwin Goldman, Ph.D.
Panel Discussion with Morning Presenters
How do we best use this information to increase consumption of plant foods for human health?
Research Presentations
Introduction of Session 2: Public Policy Issues Related to Increasing Plant Foods in the U.S Diet - Melissa N. Laska, Ph.D.
Food Consumption Trends and the Economic and Policy Issues that Have Driven Them - Helen Jensen, Ph.D.
Plant-food Safety Issues - Mike Doyle, Ph.D.
Communication Matters: Rethinking Nutrition & Scientific Messaging from a Journalist’s Perspective - Mark Bittman
Panel Discussion with Afternoon Presenters
How do we best use this information to increase consumption of plant foods for human health?
A Summit Exclusive!
Introduction by Lucia Watson
At the Arboretum
September 30, 7:30-9:00 p.m.
Join us for a lively presentation and conversation with popular author, reporter and New York Times columnist, Mark Bittman. He will discuss the purpose, process and pleasures of researching and writing his latest cookbook, Food Matters: 500 Revolutionary Recipes for Better Living.
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“The Healthy Handful”
Discussion of plants that can make an immediate difference in your health and how best to prepare them. With Carolyn Denton, N.S., L.N., Abbott Northwestern Hospital.
Lessons Learned
Real-world examples of changing diets to improve health
Learn from professionals who work in schools, hospitals, community centers and neighborhood settings about how they increased the use of healthful edible plants into their institutional menus and their group members' lives. Also learn how time and money were found to implement these diet changes.
• Making a Change for the Good, One Group at a Time: Group Homes and Residential Facilities
Jean Larson, Ph.D., Director of the Arboretum's Center for Therapeutic Horticulture and Recreation Services
Toni O'Brien, Director of Community Life, Dakota Communities
• Food Fight! Or…How Even Kids Learn to Love Healthful Foods: School Lunch Programs
Jean Ronnei, Director of St. Paul Schools Nutrition Services
• Enjoy a Healthy Handful Lunch – An Edible Lesson!
Brenda Langton and University Dining Services/Aramark work together to prepare a healthful meal for you in the Arboretum’s busy institutional kitchen.
• I’m Tired…Let’s Get Pizza: A Chef at Home
Jenny Breen, Bush Leadership Fellow and co-owner of Good Life Catering and cookbook author
• Not Your Typical Community Pot Luck: Community Center as Food Educator
Lucy Arias, from Little Earth of United Tribes in Minneapolis, have succeeded in featuring healthful foods in their community center at meetings and community celebrations.
• The Bottom Line: How Health Care Employees Are Getting Healthier
Carole Halverson describes the steps taken by Ridgeview Medical Center to help improve their employees' health.
• The Corporate Kitchen: Making Big Feel Personal
Kent Buell, Executive Chef at Bon Appetit Catering, explains how to improve the menu in corporate cafeterias around the world.
• Questions and Answers with the Case Study Presenters
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