Mind Body Seminar: June 1978

Nutrition has been a neglected part of health care. Nevertheless, there is evidence of a growing public and professional concern about the relationships between food and health. A distinguished faculty of researchers, clinicians, educators, and policy makers will present a responsible, up-to-date discussion of major controversies in nutrition. Topics will include nutrition and heart disease, dietary fiber, orthomolecular medicine and vitamin therapy, food additives, the public diet and politics of nutrition, as well as workshops on obesity, diabetes, pregnancy, food beliefs, nutrition education, preventive dentistry and clinical nutrition for physicians and nurses.

SYMPOSIUM FACULTY

Barbara Abrams, M.P.H., R.D., is a research nutritionist, Food Additives Project, University of California, Berkeley and consulting nutritionist for private Ob-Gyn practice.

Bette Caan, M.S., (Public Health Nutrition) is a research nutritionist with the Department of Nutritional Sciences, University of California, Berkeley and former group leader for behavior modification groups for weight control at the Harvard Community Health Plan.

Sarah Finkelhor, M.S., M.Ed., is a Dr.P.H. candidate in Public Health Nutrition at the University of California, Berkeley, School of Public Health.

Susan B. Forester, M.P.H., R.D., is a nutrition consultant for Chronic Disease Control Section, Preventive Medical Services Branch, California State Department of Health.

Evalee Harrison, B.S., is a research associate in the Department of Nutritional Sciences, University of California, Berkeley and a movement and behavior therapist.

Frederic W. Hill, Ph.D., is associate dean for research and coordinator of International Programs, University of California, and professor of Nutrition, University of California, Davis. He is a member of the Food and Nutrition Board, editor of the Journal of Nutrition and is involved in international nutrition programs.

Stephen B. Hulley, M.D., M.P.H., is director of the San Francisco center of the Multiple Risk Factor Intervention Trial (MRFIT) which is investigating the effect of modifying risk factors including diet on coronary heart disease. He is also Lecturer in Epidemiology at the University of California, Berkeley.

Michael Jacobson, Ph.D., is executive director of the Center for Science in the Public Interest in Washington, D.C. and director of the Nutrition Action Project. He is active in governmental policy and educating the public about nutrition. He is author of Nutrition Scorecard and Eater’s Digest: The Consumer’s Factbook of Food Additives.

Janet King, R.D., Ph.D., is assistant professor of Nutrition, Department of Nutrition Sciences, University of California, Berkeley with research interest in nutritional requirements of pregnant women and trace elements in nutrition.

Philip R. Lee, M.D., is professor of Social Medicine and director of the Health Policy Program, University of California, San Francisco School of Medicine. He is former assistant secretary for health in H.E.W. and has testified before the U.S. Senate Select Committee on Nutrition and Human Needs which has recently recommended a series of dietary goals for the United States.

Margaret MacKensie, R.N., Ph.D., is assistant professor of Anthropology, University of California, Berkeley with research interests in obesity and nutritional anthropology.

Sheldon Margen, M.D., is professor of Human Nutrition, University of California Berkeley, a member and former vice chairman of the Food and Nutrition Board of the National Academy of Sciences, and a consultant to the U.S. Senate Select Committee on Nutrition and Human Needs.

Marion Nestle, Ph.D., is associate dean and lecturer in Biochemistry at the University of California, San Francisco School of Medicine where she coordinates the nutrition teaching program for medical students.

Ernest Newbrun, D.M.D., Ph.D., is professor of Oral Biology and lecturer in Biochemistry, University of California, San Francisco School of Dentistry and author of a forthcoming textbook on dental caries.

Susan M. Oace, Ph.D., R.D., is associate professor of Nutrition, Department of Nutritional Sciences, University of California, Berkeley and director of Coordinated Undergraduate Program in Dietetics. Her research interests include the nutritional interactions among diet, intestinal flora and host.

Linus Pauling, Ph.D., is research professor at the Linus Pauling Institute of Science and Medicine. He was awarded the Nobel Prize in Chemistry in 1954 as well as the Nobel Peace Prize in 1962. He is co-editor of the book Orthomolecular Psychiatry and author of Vitamin C, the Common Cold, and the Flu.

Helen Ullrich, R.D., is executive director of the Society for Nutrition Education.

Bernard Weiss, Ph.D., is professor of Radiation Biology and Biophysics, University of Rochester Medical Center and one of the founders of the new discipline of Behavioral Toxicology. He is also co-author of Behavioral Pharmacology and a consultant to various governmental agencies researching and regulating food additives.

Sue Rodwell Williams, R.D., M.P.H., Ph.D., is chief of the Nutrition Program, Division of Preventive Medicine and Health Center, Kaiser-Permanente Medical Center in Oakland and author of Nutrition and Diet Therapy.

PROGRAM

Saturday, June 3 Morning

HUMAN NUTRITION: AN OVERVIEW Marion Nestle, Ph.D.
A basic introduction and review of the major principles and requirements of human nutrition.

HEALTH AND OUR CHANGING DIET: MYTHS AND REALITIES
Sheldon Margen, M.D.
Throughout human evolution significant changes have taken place in human food habits. The potential consequences for health of the rapid changes since the technological revolution will be examined in the light of current health problems.

NUTRITION AND THE PREVENTION OF HEART DISEASE
Stephen B. Hulley, M.D., M.P.H.
The role of nutritional factors in the development of coronary heart disease will be explored with particular attention to population studies relating dietary fats, cholesterol and heart disease. The scientific and political controversies surrounding nutritional guidelines for public health and preventive medicine will also be discussed.

DIETRY FIBER: FACTS AND FICTION Susan M. Oace, Ph.D., R.D.
Dietary fibers are a diverse group of complex plant substances that cannot be completely digested in the human digestive tract. The ability of fiber to increase the bulk of intestinal contents, bind water and small molecules, and interact with intestinal bacteria may play a role in such diseases as diverticular disease, colon cancer and atherosclerosis.

ORTHOMOLECULAR MEDICINE Linus Pauling, Ph.D.
Orthomolecular medicine attempts to promote health by supplying the human body with optimal amounts of naturally occurring substances like vitamins and amino acids. Recent research suggests that increased resistance to disease may be achieved by ingesting larger amounts of vitamins than the amounts necessary to prevent the classical vitamin deficiency syndromes. The evidence concerning vitamin C and the common cold, cancer and other diseases will be discussed.

Dr. Sheldon Margen will serve as a respondent.

WORKSHOPS

1. DIETARY FIBER AND DISEASE
Susan M. Oace, Ph.D.

2. NUTRITION AND THE PREVENTION OF HEART DISEASE
Stephen B. Hulley, M.D., M.P.H.

3. NUTRITION IN MEDICAL PRACTICE
Sheldon Margen, M.D. Barbara Abrams, M.P.H., R.D.

4. NUTRITION FOR NURSES
Sue Rodwell Williams, R.D., M.P.H., Ph.D.

5. NUTRITION AND PREVENTIVE DENTISTRY
Ernest Newbrun, D.M.D., Ph.D.

Sunday, June 4
Morning

FOOD ADDITIVES Bernard Weiss, Ph.D.
An immense array of substances may be added to foods during processing to preserve them, to make colors and flavors more attractive, to alter texture, and to enhance marketability. Such practices have stimulated strident debate about their nutritional value and potential toxicity, including possible adverse effects on human behavior and the nervous system.

THE PUBLIC DIET: POLITICS AND POLICIES OF NUTRITION -A PANEL
Philip R. Lee, M.D., Michael Jacobson, Ph.D., FrcdricW. Hill, Ph.D.

Afternoon
WORKSHOPS

1. U.S. DIETARY GOALS: A PANEL

2. FOOD ADDITIVES
Bernard Weiss, Ph.D.

3. DIET AND DIABETES
Susan B. Forester, M.P.H., R.D.

4. TECHNIQUES OF OBESITY MANAGEMENT
Bette Caan, M.S.
Evalee Harrison B.S.

5. NUTRITION AND PREGNANCY
Janet King, R.D., Ph.D.

6. NUTRITION EDUCATION
Helen Ullrich, R.D.
Sarah Finkelhor, M.S., H.Ed.

7. FOOD BELIEFS: AN ANTHROPOLOGY OF EATING BEHAVIOR
Margaret MacKensie, R.N., Ph.D.
Barbara Abrams, M.P.H.JR.D.