Summit on the Dietary Guidelines Conference 2000
September 18, 1998
Holiday Inn Rosslyn Westpark Hotel
As the new U.S. Dietary Guidelines for Americans are drafted, cutting-edge issues need to be squarely addressed. This conference for physicians, dietitians, nurses, and other health professionals will assess the effectiveness of current Dietary Guidelines in reducing the risk for chronic diseases and will examine issues relevant to drafting new guidelines in the future.
This one-day informative conference is targeted toward physicians, registered dietitians, and nurses working in hospitals, private practice, and public health, and other health professionals and educators.
8:25 a.m..........Opening Remarks
8:30 a.m..........Toward an Optimal Diet T. Colin Campbell, Ph.D.
9:15 a.m..........Strange Bedfellows: The Meat, Poultry, Fish, Dried Beans, Eggs, and Nuts Group Mark Messina, Ph.D.
10:15 a.m........Should Recommended Servings for Meat Be Reconsidered? William C. Roberts, M.D.
11:00 a.m........Making Choices for Calcium Connie Weaver, Ph.D.
11:45 a.m........Questions for Morning Speakers
12:15 p.m........Catered Lunch
1:30 p.m..........The Food Guide Pyramid and U.S. Nutrition Policy Marion Nestle, Ph.D., M.P.H.
2:15 p.m..........Dietary Guidelines: Meeting the Needs of All Cultural Groups? Milton Mills, M.D.
3:15 p.m..........Separating Nutritional and Commercial Issues in Nutrition: The Example of Dairy Sue Havala, M.S., R.D., F.A.D.A.
4:00 p.m..........How Dietary Guidelines Can Be More Supportive of School Lunch Programs Antonia Demas, Ph.D.
4:45 p.m..........Questions for Afternoon Speakers
T. Colin Campbell, Ph.D. • Jacob Gould Schurman Professor of Nutritional Biochemistry • Division of Nutritional Sciences • Cornell University
Antonia Demas, Ph.D. • Director • Food Studies Institute
Suzanne Havala, M.S., R.D., L.D.N., F.A.D.A. • Nutrition Advisor • The Vegetarian Resource Group
Mark Messina, Ph.D. • Adjunct Associate Professor • Loma Linda University
Milton Mills, M.D. • PCRM
Marion Nestle, Ph.D., M.P.H. • Professor and Chair • Dept. of Food, Nutrition and Hotel Management • New York University
William C. Roberts, M.D. • Director • Baylor Cardiovascular Institute • Baylor University Medical Center
Connie Weaver, Ph.D. • Professor and Department Head • Dept. of Foods and Nutrition • Purdue University
Physicians: This activity has been planned and implemented in accordance with the Essentials and Standards of the Accreditation Council for Continuing Medical Education through the joint sponsorship of Georgetown University Medical Center and the Physicians Committee for Responsible Medicine. The Georgetown University Medical Center Office of Continuing Professional Education is accredited by the ACCME to provide continuing medical education for physicians. The Georgetown University Medical Center Office of Continuing Professional Education designates this activity for 6.0 credit hours in category I of the physicians recognition award of the American Medical Association.
Nurses: Approval for 8.0 contact hours is pending with the Maryland Nurses Association (MNA). The MNA is an accredited provider for the American Nurses Association. Participants who successfully complete the entire course will receive a certificate of attendance for 8.0 contact hours. A contact hour denotes 50 minutes of organized learning. In order to receive contact hours, participants must complete at least 85 percent of the program.
Registered Dietitians: The American Dietetic Association has approved 7.0 CE hours for this program.
Registration Fee: $89.00/person
Registration Deadline: September 4, 1998
Make all checks payable to PCRM. Registration fees are nonrefundable. This form may also be faxed with credit card information to 202-686-2216.
Americans with Disabilities Act: If you require any special accommodations to ensure your full participation, please provide that information to Stephanie at least five days prior to the conference so that appropriate arrangements can be made.
From the metro: Take the metro to the Rosslyn Station (orange or blue lines). Exit through the left turnstiles. Follow staircase toward N. Fort Myer Drive. Turn right and the hotel is 1-1/2 blocks north on your left.
From National Airport: Take the George Washington Parkway north to Rt. 50 West to the Rosslyn/Key Bridge exit. The exit will merge onto Lynn Street. Travel south on Lynn Street to Lee Highway. Do not go over the bridge. Turn left onto Lee Highway. Make an immediate left onto N. Fort Myer Drive. The hotel is on the right.
From the South: Take I-95 North to I-395 North to exit 8A (Washington Blvd./Columbia Pike). Follow Washington Boulevard to Rt. 50 East. Follow Rt. 50 East to the Rosslyn/Key Bridge exit. Follow directions from Lynn Street under “From National Airport.”
From the West: Take Rt. 50 East to the Rosslyn/Key Bridge exit. Follow directions from here under “from National Airport.”
From Downtown Washington, D.C.: Take M Street west to the Key Bridge or K Street west to the Whitehurst Freeway, to the Key Bridge. After you cross the bridge, the hotel is on the right just after the underpass.
From Baltimore: Take I-95 South to I-495 West (the Capital Beltway toward Silver Spring) into Virginia to exit 14 (George Washington Parkway). Follow the Parkway for approximately 5 miles to the Chain Bridge Road exit. Take a left onto Chain Bridge Road and drive to the first stoplight. Turn right onto Glebe Road (Rt. 120). Follow Glebe Road to Lee Highway (Rt. 29). Take a left onto Lee Highway and follow for approximately 5 miles. The hotel is on the right, at the corner of Lee Highway and N. Fort Myer Drive.
Neal D. Barnard, M.D. • President • PCRM
Patricia Bertron, R.D. • Staff Dietitian • PCRM
Mark Sklar, M.D. • Clinical Assistant Professor of Medicine • Georgetown University Medical Center
Sue Thomas, R.N., Ph.D. • Faculty Practice Director • Clinical Professor • Georgetown University School of Nursing
Georgetown University Medical Center encourages the free discussion of health issues but does not endorse a particular diet or set of dietary guidelines for healthy individuals.