Sports, Cardiovascular, and Wellness Nutrition - A dietetic practice group of the Academy of Nutrition and Dietetics

SCAN Education Session: The Science Behind Protein, Nuts & Dates

7:00 a.m. - 8:00 a.m.: Sponsored SCAN Morning Session

Title:The Science Behind Protein, Nuts & Dates 
Presenter: Taylor C. Wallace, PhD, CFS, FACN 
Location: Marriott Marquis | Liberty Salons M-P

1 CPE

Registration is required. The educational morning session is FREE to both SCAN members and non-members!

Register

Abstract:
Protein bars can provide a lot of great nutrition in a convenient form. We're taking a deep dive into some core ingredients by letting the nutrition research of dates, egg whites, cocoa and nuts do the talking. We'll review the science on protein, understand why all protein is not equal and explore the impact of dietary protein on the maintenance of muscle and bone health. While almonds, cashews and peanuts provide a good crunch, they’re also a nutrient powerhouse whose impact on cholesterol and triglycerides we’ll explore. Dates are often used for sweetness, but what does the science say about their antioxidant properties? And while cocoa is used for flavor, we’ll share the latest research on this ingredient and blood pressure.
 
Objectives:
  1. Communicate the nutrition science and utility behind dates, egg whites, nuts and cocoa.
  2. Understand the nutrition science behind dietary protein and bone health.
  3. Describe how nuts, dates and cocoa may positively impact cholesterol, triglyceride, and blood pressure. 
  

Presenter:
Taylor C. Wallace, PhD, CFS, FACN, is Principal and CEO at the Think Healthy Group and a Professor in the Department of Nutrition and Food Studies at George Mason University. Prior to founding the Think Healthy Group, Dr. Wallace served as the Senior Director of Science Policy and Government Relations at the National Osteoporosis Foundation (NOF) and the Senior Director of Scientific Programs at the National Bone Health Alliance (NBHA), a public-private partnership, managed and operated by the NOF. He has extensive experience in developing and implementing comprehensive and evidence-based legislative, policy, and regulatory programs in the fields of nutrition and food science. His academic research interests are in the area of nutritional interventions to promote health and prevent the onset of chronic disease. Dr. Wallace’s background includes a PhD and an MS in Food Science and Nutrition from The Ohio State University and a BS in Food Science and Technology from the University of Kentucky.  In his free time, Dr. Wallace manages and operates a large food and nutrition blog, www.DrTaylorWallace.com, where he provides science-based nutrition, food safety, and food technology information to the general public and consumer media. Dr. Wallace has served on the Boards of Directors for the Institute of Food Technologists, Alliance for Food and Health, Feeding Tomorrow, and Phi Tau Sigma.  He is a fellow of the American College of Nutrition and is the 2015 recipient of the Charles A. Regus Award, given by the American College of Nutrition for original research and innovation in the field of nutrition.  Dr. Wallace is a Senior Fellow of the Center for Magnesium Education & Research, the Deputy Editor in Chief of the Journal of the American College of Nutrition, Editor in Chief of the Journal of Dietary Supplements, the editor of six academic textbooks, and an author of over 40 peer-reviewed manuscripts and book chapters.  See why The Huffington Post called Dr. Taylor Wallace “the nation’s premier food and nutrition guru” (click here).