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

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Red Raspberries: What Makes this Fruit "Super"

An Evidence-Based Webinar from the National Processed Raspberry Council
FREE to members September 1st – September 30th.
Must be logged into SCAN account to receive discounted member rate.

Media
Learning Objectives:  After completion of this presentation, audience members will be able to:
  1. Identify and discuss important bioactive components of red raspberries.
  2. Understand and discuss red raspberry health benefits that have been documented through research.
  3. Identify the advantages of frozen raspberries and usage ideas.

 

Abstract

An iconic symbol of summertime, red raspberries are one of the most delicate and treasured berries.  Researchers from around the world have been studying the potential health benefits of raspberries and an insightful body of research is beginning to emerge. In this webinar, we will explore the latest research on red raspberries with a specific emphasis on findings related to cardiovascular disease, diabetes, inflammation, and cognitive function.  In addition, we'll discuss how freezing technology captures the peak-of-ripeness benefits of freshly picked raspberries and the advantages of using frozen raspberries for every day meals and snacks.

 

Speaker Bio(s):

Britt Burton-Freeman, PhD

Britt Burton-Freeman, PhD, is the Director of the Institute for Food Safety and Health’s (IFSH) Center for Nutrition Research and is an Associate Professor in the Food Science and Nutrition department at the Illinois Institute of Technology (IIT). She also holds a research nutritionist appointment in the department of Nutrition at the UC Davis and is affiliated with the Institute for Translational Medicine at the University of Chicago.

Dr. Burton-Freeman’s current research interests are in mitigating disease processes through dietary approaches focused on health promoting properties of foods. Specific disease targets are cardiovascular, metabolic syndrome and obesity; the latter emphasizing diet-gut-brain interactions to regulate food intake. Current work focuses on human effects and mechanistic underpinnings of polyphenols and specialized fibers in natural and formulated systems. The influence of matrix, processing and human characteristics, such as sex, race/ethnicity, and age are important areas being addressed.

As the Director for the Center for Nutrition Research at IIT/IFSH, she leads a nutrition and health initiative with food industry partners and government collaborators to provide critical science that supports policy, food intake recommendations and comprehensive innovative solutions linking nutrition and food safety to improve the health and quality of life of Americans.

Dr. Burton-Freeman is an actively involved in multiple professional societies dedicated to health and disease abatement including the American Society for Nutrition, the Obesity Society, the American Chemical Society and the Institute of Food Technologist. Dr. Freeman publishes in various top Journals and is co- editor-in-chief of Nutrition and Aging.

Dr. Freeman holds a BS in Dietetics from the California State University, Chico, a MS and PhD in Nutritional Biology from the University of California, Davis and completed a postdoctoral fellowship in the Department of Internal Medicine at University of California, Davis. Dr. Burton-Freeman has held professional appointments in academia and the biotechnology industry leading research programs and teams to deliver on basic and clinical sciences objectives.

 

CPE:

1 Units, Level II

Expires 09/01/2018

 

The SCAN Executive Committee wishes to avoid possible conflicts of interests involving the development of nutrition education resources. All presenters that contributed to development of this nutrition education resource informed SCAN of any financial arrangements, affiliations, or other relationships that may constitute a conflict of interest relative to the subject matter of the nutrition education resource.