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



The National Academies | 500 Fifth St. N.W. | Washington, D.C. 20001
Copyright © National Academy of Sciences. All rights reserved.
Terms of Use and Privacy Statement



Below are the first 10 and last 10 pages of uncorrected machine-read text (when available) of this chapter, followed by the top 30 algorithmically extracted key phrases from the chapter as a whole.
Intended to provide our own search engines and external engines with highly rich, chapter-representative searchable text on the opening pages of each chapter. Because it is UNCORRECTED material, please consider the following text as a useful but insufficient proxy for the authoritative book pages.

Do not use for reproduction, copying, pasting, or reading; exclusively for search engines.

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 687
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 687
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 687
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