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Seafood Choices: Balancing Benefits and Risks
D
Open Session and Workshop Agendas
Nutrient Relationships in Seafood:Selections to Balance Benefits and Risks
Institute of Medicine
Food and Nutrition Board
National Academy of Sciences
2100 C Street, N.W.
Washington, D.C.
Tuesday, February 1, 2005
Agenda for Open Session
1:00 p.m.
Welcome, Introductions, and Purpose of the Public Session
Malden Nesheim, Committee Chair
Presentations from the Sponsoring Agency:
1:10
US Department of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service
E. Spencer Garret, Director, National Seafood InspectionLaboratory
2:10
US Department of Health and Human Services, Food and Drug Administration
David W. K. Acheson, Chief Medical Officer and Director,Office of Food Safety, Defense and Outreach
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OCR for page 687
Seafood Choices: Balancing Benefits and Risks
D
Open Session and Workshop Agendas
Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks
Institute of Medicine
Food and Nutrition Board
National Academy of Sciences
2100 C Street, N.W.
Washington, D.C.
Tuesday, February 1, 2005
Agenda for Open Session
1:00 p.m.
Welcome, Introductions, and Purpose of the Public Session
Malden Nesheim, Committee Chair
Presentations from the Sponsoring Agency:
1:10
US Department of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service
E. Spencer Garret, Director, National Seafood Inspection Laboratory
2:10
US Department of Health and Human Services, Food and Drug Administration
David W. K. Acheson, Chief Medical Officer and Director, Office of Food Safety, Defense and Outreach
OCR for page 688
Seafood Choices: Balancing Benefits and Risks
2:40
US Environmental Protection Agency
Denise Keehner, Director, Standards and Health Protection Division, Office of Water
3:10
Break
3:30
Open Discussion
4:00
Adjourn
Nutrient Relationships in Seafood: Selections to Balance Benefits and Risks
National Academy of Sciences (NAS) Building Auditorium
2101 Constitution Avenue, N.W.
Washington, D.C.
Monday, April 11, 2005
Preliminary Agenda
8:30 a.m.
Welcome and Purpose of the Workshop
Ann Yaktine, Study Director, Food and Nutrition Board, IOM
Malden Nesheim, Chair, Committee on Nutrient Relationships in Seafood
8:45
Seafood as a Dietary Component
Implications of Fatty Acids from Seafood in Chronic Disease and Health
Lawrence Appel, Johns Hopkins Bloomberg School of Public Health
Contributions of Seafood to the American Diet
Jennifer Weber, Office of Disease Prevention and Health Promotion, US Department of Health and Human Services
Recommendations for Use of Traditional Foods in Alaska
Jim Berner, Alaska Native Tribal Consortium
John Middaugh, Alaska Division of Public Health
10:00
Panel Questions
10:15
Break
OCR for page 689
Seafood Choices: Balancing Benefits and Risks
10:30
Dietary Practices and Vulnerable Populations
Traditional Diets in Native Populations
Don Kashevarof, Alaska Native Tribal Health Consortium
Communicating Nutrition Messages to Arctic Communities
Eric Loring, Inuit Tapiriit Kanatami
The Economic Impact of Fish Consumption Advisories
Jay Shimshack, Tufts University
11:45
Panel Questions
Noon
Break for Lunch
1:00 p.m.
Nutrient Benefits from Seafood
Population Studies on Health Benefits Associated with Seafood
Joseph Hibbeln, National Institutes of Health
Selenium Modulation of Toxicants in Seafood
Nicholas Ralston, University of North Dakota
Dietary Fatty Acids and Immune System Function
Philip Calder, University of Southampton
2:15
Panel Questions
2:30
Break
2:45
3:45
Panel Questions
4:00
Seafood Conservation and Sustainability
Mark Hixon, Oregon State University
OCR for page 690
Seafood Choices: Balancing Benefits and Risks
4:20
Interested individuals and organizations are invited to present their views during this part of the open session. To be considered for a 3-minute presentation, please provide topic and contact information to Sandra Amamoo-Kakra no later than March 28, 2005, by fax (202) 334-2316, or by e-mail (samamook@nas.edu).
4:45
Adjourn
