Annual Conference
Conference Session
2018-11-11
"The Skinny on Fats and Oils - Education on the Changing Role of Fats & Oils in Human Nutrition"Key Areas: Nutrition
Session: Session F - Sunday, November 11th: 8:00 a.m. - 9:00 a.m. - Seaside S-5
Speaker(s): Mark Messina, PhD, MS - Executive Director, Soy Connection
Objectives: Learning Outcomes: 1. Learn about the nutritional value and characteristics of edible oils 2. Actual uses and benefits of fats and oils in foods and menu preparation 3. Historical perspectives on the use of fats and oils in school nutrition 4. Looking ahead to new functional and healthy fats and oils in the nutrition pipeline
Description: Fats and oils provide flavor and satiety in foods and are an important part of optimum nutrition. This presentation will provide an overview of the history and use of fats and oils in foods and new developments for school nutrition. The evolution of fats and oils from being only a cooking medium to an important component for the diet will be covered along with nutritional benefits, latest research findings in fat and oil nutrition and benefits of new nutritional oils such as high oleic soybean oil.
Speaker Bio(s):
Mark Messina, PhD, MS - Soy Connection
Speaker Bio:
Mark Messina, PhD, MS is the executive director of the Soy Nutrition Institute, president of Nutrition Matters, Inc., a nutrition consulting company, and an adjunct professor in the School of Public Health at Loma Linda University. He has published more than 100 peer-reviewed articles on soyfoods and soybean components. Messina is the editorial chairperson for The Soy Connection newsletter and has been since its inception.
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