Dishing up data: making science more digestible for the public


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Speakers: Sue Mah, MHSc, RD and Kris Sollid, RD

By its nature, scientific research is not readily accessible and can be difficult to understand. Additionally, media headlines and articles on recent scientific research, regardless of the strength of the scientific study, generate significant "hype" and have direct influence on people's perceptions, beliefs, and behaviors about food and health. This webinar will offer strategies for health professionals on how to make sense of the science and cut through the hype in order to offer clear and objective information about food and nutrition. In this session, attendees will learn the ins and outs of evaluating science and how to communicate with their patients and clients to help clear confusion and promote scientific accuracy and balanced discussion.

Part 1 of the webinar: Sue Mah, RD, recognized Canadian media dietitian and nutrition expert, will share the challenges and secrets of success for communicating nutrition messages to consumers via the media. Sue will also offer her tips for crafting clear and simple key nutrition messages. These tips will be essential to anyone who is asked to comment on trending / controversial nutrition issues.

Part 2 of the webinar: Kris Sollid (RD) will speak to the state of sweeteners with a focus on recent studies on added sugars in a healthy eating pattern, given the 2015-2020 US Dietary Guidelines recommendations. Kris will also cover tailored communication strategies focusing on these topics that he leads at the IFIC Foundation.


About the speakers:
Sue Mah is a Registered Dietitian and nutrition entrepreneur in Canada specializing in communications, education and training. She is the President of Nutrition Solutions, a company focusing on communications consulting; Co-Founder of Nutrition for Non-Nutritionists, an agency providing evidence-based nutrition education to food/beverage/grocery professionals; and Co-Founder of Media Training Boot Camp, an organization offering professional media training and coaching to health professionals. As a leading media dietitian, Sue has appeared in hundreds of media features from coast to coast, inspiring and empowering consumers to enjoy good, wholesome food. In recognition of her excellent and innovative work, Sue was named the 2017 Dietitian of the Year by the Dietitians of Canada Business & Industry Network.

Kris Sollid is a Registered Dietitian with a passion for improving nutrition science communications. As the Senior Director of Nutrition Communications at the International Food Information Council (IFIC), Kris monitors the nutrition research and media environments to analyze how science communications impact consumer attitudes, beliefs and trust in information related to food and health. Since joining IFIC in 2009, his role has included leading consumer-based research projects, educational resource development, social and traditional media engagement, and timely written contributions to IFIC Foundation's blog and newsletter. He has also authored and co-authored a variety of external consumer, trade, and peer-reviewed publications.

Webinar Chair:
Megan Meyer, BS, PhD is Director for Science Communication at the International Food Information Council (IFIC) Foundation. Megan is committed to communicating science-based information to media, health professionals, outside organizations, and consumers on topics related to nutrition and health. Her responsibilities at IFIC include developing educational materials, analyzing the current media landscape, and connecting stakeholders and the public to stimulate conversations and solutions surrounding nutrition related issues.


** Original Source: "CNS Education Webinars" Wednesday, June 28, 2017

Length: 1:00:40

Type: Video

Last Updated: June 28, 2017

Name Type
Dishing up data: making science more digestible for the public Video
Dishing up data: making science more digestible for the public - Mah File
Dishing up data: making science more digestible for the public - Sollid File
© 2019 CNS-SCN - Canadian Nutrition Society
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