Published by Communications and Public Affairs (519) 824-4120, Ext. 56982 or 53338
News Release
March 17, 2004
U of G conference to focus on fat
A University of Guelph conference called “Fat: A Balancing Act” will help clarify mixed messages about diet, disease and mental health March 27 from noon to 5 p.m. in Rozanski Hall.
The conference is the third annual Food, Nutrition and Health Forum organized by human biology and nutritional sciences graduate students. The event is open to the public and health professionals, with free parking and admission by donation.
Six speakers will address health issues surrounding low-carbohydrate diets, omega-3 fatty acids and dietary fat. “This year’s forum is unique because it will offer relevant nutritional information in a format that is easy to understand for the public, yet informative for health professionals,” said co-organizer Charlene Whitley.
The keynote speaker, U of G nutritional sciences professor Bruce Holub, will present “Dietary Fat and the Prevention and Treatment of Disease” at 12:20 p.m. Holub, chair of the scientific advisory committee for U of G’s Human Nutraceutical Research Unit, is a leader in nutraceutical and functional food research and has studied trans fatty acids for 20 years.
Other forum topics include:
• “Fat, Carbohydrate and Protein Ratios for Weight Loss,” Kelly Meckling, U of G nutritional sciences professor.
• “Low-Carbohydrate Diets: Cancer Waiting to Happen?” Jim Kirkland, U of G nutritional sciences professor.
• “Conjugated Linoleic Acid . . . a Supplement That Really Works?” David Dyck, U of G nutritional sciences professor.
• “Supplementing the Diet with Omega-3 Fatty Acids May Alleviate the Symptoms of Rheumatoid Arthritis,” Maggie Laidlaw, PhD candidate and interm director of U of G’s Human Nutraceutical Research Unit.
• “Omega-3 Fatty Acids and Mental Health,” Julie Conquer, director of clinical research at KGK Synergize.
Forum participants may also attend the on-site Functional Food and Nutraceutical Expo, which includes an information fair, a food preparation demonstration and a showcase of functional food products.
For more information, visit www.uoguelph.ca/~ffnsymp or send e-mail to ffnsymp@uoguelph.ca.
For media questions, contact Communications and Public Affairs: Lori Bona Hunt (519) 824-4120, Ext. 53338, or Rachelle Cooper, (519) 824-4120, Ext. 56982.
