Today’s Food Conversation
Every day in this country our food conversations are becoming more interesting, intense, and challenging. We’re striving for health and wellness. We’re passionate about local and artisan. We’re thoughtful about seasonal and organic. We’re working to figure out sustainable. And we’re nervous about genetically modified.

This presentation takes a deep-dive into 11 commonly used terms related to food, agriculture, and nutrition—from healthy and fresh to processed, natural, and sustainable— providing insights into the science that supports or refutes claims, reviewing federal regulations that govern marketing, and shedding light on consumer understanding of these terms. Attendees will walk away with a better understanding not only of the terms but how to engage in meaningful conversations about these issues that are as affected by research and science as they are by values and emotion.
Upon successful completion of this one-hour course, the participant should be able to:
  • Distinguish which food claims are marketing hype versus federally regulated terms.

  • Identify federal agencies that oversee various marketing terms.

  • Question the validity of claims on a variety of food and beverage products.

  • Provide science-based guidance to patients and clients regarding the nutrition and health as well as lifestyle benefits of a variety of foods and beverages.

  • Cite consumer research regarding consumer perception of various marketing claims.
Live Event Date: Feb 08, 2018
Learning Need Codes (LNC): 2030, 2040, 7120, 8018
Performance Indicators/Learning Objectives: 1.1.3, 2.1.7, 4.1.2, 8.1.2
Target Audience: RDs, DTRs, Health Professionals
Number of Credits: 1.0
Level(s): 1
Total Cost: $18 ($18.00 per credit)

About the Presenter: Amy Myrdal Miller, MS, RDN, FAND
Amy Myrdal Miller

Amy Myrdal Miller, MS, RDN, FAND, is an award-winning Registered Dietitian Nutritionist, farmer’s daughter, highly regarded public speaker, published author, and founder and president of Farmer’s Daughter® Consulting, Inc., an agriculture, food, and culinary communications firm.

During her 20-year career in nutrition, Amy has worked for a global public relations firm, a clinical research lab, the world’s largest fruit and vegetable company, a California-based commodity board, and a world-renowned culinary college. Her work experiences have helped her hone her skills in public relations, clinical and sensory research, nutrition marketing, and culinary nutrition.

Amy has been widely recognized for her nutrition leadership. She was selected to give the 53rd Lenna Frances Cooper Memorial Lecture at the 2015 Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo in Nashville, TN. This award is given annually to an Academy member who is a notable and inspiring speaker with the ability to communicate expert knowledge to a broad audience, as well as a dedicated volunteer leader whose unique experiences and contributions to the profession make him or her a role model in the field of nutrition and dietetics.

Amy was the 2014 recipient of the Tufts University Friedman School of Nutrition Science & Policy Nutrition Impact award, the 2013 recipient of the California Dietetic Association.