Insights from Food Modeling Research: Putting the Thrifty Food Plan into Practice - Pork Checkoff

Insights from Food Modeling Research: Putting the Thrifty Food Plan into Practice

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Date and Time

September 22, 2022
11:00 am

Add to Calendar 22-09-2022 11:00 AM 11:00 AM America/Chicago Insights from Food Modeling Research: Putting the Thrifty Food Plan into Practice Dietitians, researchers, and health professionals are invited to a webinar to learn what it takes to create an optimized, affordable, and nutrient-dense eating plan for patients and clients based on newly released research. , , ,

Location: Online

Register Here!

Event Details

Dietitians, researchers, and health professionals are invited to a webinar to learn what it takes to create an optimized, affordable, and nutrient-dense eating plan for patients and clients based on newly released research.

The Thrifty Food Plan (TFP) was updated and released on August 16, 2021. The TFP represents the cost of groceries needed to provide a healthy, budget-conscious diet for a family of four. With the updated TFP, USDA SNAP benefits will increase by 21%, meaning more access to affordable, nutrient-dense foods is possible.

However, given the new parameters of the TFP, much uncertainty remains regarding which food patterns or menu items provide optimal nutrition at an affordable cost while satisfying taste and cultural preferences.

Approved for 1 CPEU from the Commission on Dietetic Registration of the Academy of Nutrition and Dietetics. This is an ethics-related CPE activity.

No cost to register.

Speakers include:

  • Adam Drewnowski, Ph.D., Professor of Epidemiology, Center for Public Health Nutrition at the School of Public Health, University of Washington
  • Ellen Vollinger, JD, SNAP Director at Food Research & Action Center
  • Shelley Maniscalco, MPH, RDN, Nutrition on Demand, former Director of the Office of Nutrition Marketing and Promotion at USDA’s Center for Nutrition Policy

Moderator:

  • Marven Cantave, MS, RDN, LDN, formally with Mississippi State University Extension Service and Feeding America, Executive Director of The Food System

Opening remarks:

  • Kara Behlke, RDN, National Pork Board