The Grain Foods Foundation will host a grains nutrition panel during the first annual All Things Baking conference targeting baking industry professionals.
“Grains Nutrition Update: The Issues Affecting Our Industry,” taking place Sunday, Oct. 2 during the three-day conference, will address gluten intolerance, the new dietary guidelines for Americans, carbohydrates and weight maintenance, and folic acid enrichment.
The panelists will be:
Shelley Case, RD, author of “Gluten-free Diet, A Comprehensive Resource Guide” and member of the GFF Scientific Advisory Board, who will provide an update on non-celiac gluten sensitivity and intolerance, capturing new estimates of prevalence and how this affects the industry.
Glenn Gaesser, Ph.D., professor and director of the Healthy Lifestyles Research Center and the exercise and wellness program at Arizona State University, and chairman of the GFF Scientific Advisory Board, who will offer an update on MyPlate and how grains fit within these guidelines. Gaesser also will address the importance of grain foods for weight maintenance.
Sylvia Melendez-Klinger, MS, RD, LD, founder of Hispanic Food Communications and member of the GFF Scientific Advisory Board, who will give updates on folic acid and enrichment, as well as fortification efforts within the corn tortilla industry.
For more information about All Things Baking or to register, visit http://allthingsbaking2011.com.
