Ninth Annual Food and Nutrition Symposium


The College of Health and Human Services’ Food and Nutrition program held their 9th Annual Food and Nutrition Symposium November 3, 2017. More than 130 dietitians, students and health professionals attended to expand their knowledge of nutrition.

Sue Houston, Dean, Interim of the College of Health and Human Services, provided opening remarks and expert speakers included Brent Archer, assistant professor, Bowling Green State University; Emily Buck, associate professor, The Ohio State University; and JoMay Chow, senior research scientist, Abbott Nutrition R&D.symposium table

In the afternoon attendees learned about “Why Waste Good Food: Impact and Solutions” during a panel presentation. Panelists included Karen Bakies RDN, LD, FAND, nutrition affairs director, American Dairy Association; Nicole Ryan, RDN, LDN; Pisanick Partners LLC; Leslie Harper, RDN, LD, clinical nutrition manager, Lima Memorial Hospital; and Ashley Weingart, founder, Perfectly Imperfect Produce, From Seed to Spoon, LLC.

According to Dawn Anderson, Ph.D., food and nutrition program coordinator, “The symposium provided many opportunities throughout the day for networking and inspired students to reduce food waste and make a difference.”

The college’s Optimal Aging Institute, that provides education, research and learning opportunities for older adults, sponsored the event. American Dairy Association Mid-East also participated and CPEUs were available.

The 10th Annual Food and Nutrition Symposium will be November 2, 2018.

Updated: 01/23/2020 04:27PM