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FOOD FOR THOUGHT 

NOVEMBER 2011 

Greetings!     

 

Mark FaillaWe are grateful for your continued engagement in food innovation. The recent obesity conference is an event for which thanks and recognition are certainly in order. FIC thanks Associate Director Mark Failla for his leadership and service as a member of the Planning Committee, a moderator, and as co-organizer of the post-conference workshop and the follow-on grant writing workshop. In this issue, enjoy Mark's conference recap, followed by news, events, and funding updates.  

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Conference of Obesity and Chronic Disease: Making and Unmaking the Epidemic a Huge Success 
Failla_AchterbergThe OSU Food Innovation Center partnered with Nationwide Children's Hospital to co-sponsor the 2nd Biennial Obesity and Chronic Disease conference at the Blackwell on November 1 and 2. The conference was a great success, attracting more than 260 participants each day. The three half day sessions were focused on Childhood Obesity and Adult Disease, The Doing and Undoing of Extreme Obesity in Teens and Adults, and Public Health and Industry Partnerships, in addition to a post-conference workshop where OSU Extension Specialists, Dietetic Interns, graduate students, and staff from Columbus City Department of Public Health and the Franklin County Women, Infant and Children's (WIC) Program interacted further with corporate and communications experts.

 

Kessler

Among the international cast of speakers were FIC faculty members Bob Murray, Dara Schuster, Laureen Smith, Marc Michalsky, Brad Needleman, Ihuoma Eneli and Cheryl Achterberg. FIC members moderating included Carolyn Gunther, Dara Schuster, and Sharell Mikesell. Attendees included 16 FIC faculty and 38 FIC associate members (8 staff and 30 trainees). FIC Director Ken Lee enthralled the audience with his opening remarks, while David Kessler, former Commissioner

of the US Food and Drug Administration, delivered the Keynote address titled "Food, the Food Industry and Public Health." Thanks are given for the considerable efforts of Marc Michalsky, Bob Murray, Brad Needleman, Laureen Smith and Dara Schuster on the conference Planning Committee and to FIC Executive Manager Carolee Barber, Program Manager Alex Barkley and Fiscal/HR Associate Meg Dick for coordinating FIC participation. Post-conference activities continue as I collaborate with FIC members Karen Bruns, Julie Kennel and Michelle Battista to lead a grant writing workshop related to obesity prevention. The first meeting is 1 PM, Friday, December 2, in 295 Campbell Hall. If you are interested in more details, contact me ([email protected]). 


Mark Failla

FIC Associate Director

IN THIS ISSUE
MEMBER SPOTLIGHT
CONGRATULATIONS TO TEAM AWARDS
GRAD STUDENTS: HAYES ABSTRACTS DUE DEC. 16
UPCOMING EVENTS
EXTRAMURAL FUNDING OPPORTUNITIES
RESOURCES FOR FOOD RESEARCH, TEACHING, AND OUTREACH
FIC MEMBERS IN THE NEWS

DID YOU KNOW?

New team projects funded 

 

FIC granted nine Team Awards on the heels of the annual meeting. See the cross-college projects.

  

MEMBER SPOTLIGHT 

Joyce McDowell   

Joyce McDowell leads programs to help thousands make healthier eating choices. Find out more...
 

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MAILING LIST

CONGRATULATIONS TO TEAM AWARDS

Nine multi-college teams are now planning new collaborative projects through FIC Team Awards of up to $2,500 each. Congratulations to the teams led by these PIs: Joshua Bomser, Janet Buckworth, Ihuoma Eneli, Jacqueline Goodway, Shannon Hollis, Casey Hoy, Weidong Li, Colleen Spees, and Christopher Taylor. The work is indeed multidisciplinary: 65 Ohio State team members from 10 colleges and two VP units, together with four external partners and seven advisory board members, form the nine funded teams. Read more.   

GRAD STUDENTS: HAYES ABSTRACTS DUE DEC. 16

The Edward F. Hayes Graduate Research Forum showcases the innovative research being conducted by Ohio State graduate students. Participants can take part as oral presenters or as poster presenters. Awards, totaling more than $15,000, will be given out. The forum will be held Friday, Feb. 24, at the Ohio Union. The abstract deadline is Friday, Dec. 16. Apply
 

UPCOMING EVENTS
VITAMIN A, RETINOIC ACID, AND IMMUNE RESPONSE
December 5 at 11:30 am; Campbell Hall 252
 Presenter: A. Catharine Ross, Professor, Pennsylvania State University 

This event is part of the Department of Human Nutrition Autumn Seminar Series and is hosted by FIC faculty members Ouliana Ziouzenkova and Earl Harrison.

 

  
2011 GLOBAL HEALTH SUMMIT OBESITY: GLOBAL PANDEMIC, LOCAL CRISIS
December 8 from 11:30am-2:30pm; WOSU at COSI: 333 West Broad Street Columbus, OH 43215
Global Health Summit will address obesity from a global, national and local perspective. Dr. Manuel Peņa's keynote remarks will set the global context to the obesity epidemic, while the panel discussion will then focus on national and local perspectives. All remarks will focus on three key areas: 1) overview of current trends and statistics, 2) lessons learned and 3) future solutions.

The Food Innovation Center is a promotional partner for this event, put on by Columbus World Affairs.

More information

 


EXTRAMURAL FUNDING OPPORTUNITIES

For Faculty:

Aetna Foundation Obesity Grants 

Range of Awards: $50,000 - $250,000
Deadline: Letter of Intent- continuous. Full proposal - Feb 15, May 15, Aug 15, Nov 15
Summary: To understand the contributors to obesity, and what supports and sustains better choices that can stave off overeating and reduce inactivity. Grant-making in this area focuses on initiatives that create a better understanding of the root causes of the obesity epidemic.

 

Agriculture and Food Research Initiative (AFRI) - Food Security 

Range of Awards: $0 - $5,500,000
Deadline: Feb 2, 2012
Summary: Supports projects that increase global food availability through sustainable food production with reduced losses, or decrease the number of food insecure individuals, families, and communities by addressing constraints to food accessibility and implementing solutions through innovative tools, practices, and strategies that enhance sustainable food systems. All proposals submitted must be multidisciplinary.

Healthy Habits: Timing for Developing Sustainable Healthy Behaviors in Children and Adolescents (NIH R01, R03, R21) 

Range of Award: Up to $2,500,000
Deadline: R01- Feb 5, Jun 5; R03 and R21- Feb 16, Jun 16
Summary: Supports research to identify mechanisms of influence and/or promote positive sustainable health behavior(s) in children and youth (birth to age 18). Positive health behaviors may include: developing healthy sleep patterns, developing effective self-regulation strategies, adaptive decision-making in risk situations, practicing proper dental hygiene, eating a balanced and nutritious diet, engaging in physical activity and/or participating in healthy relationships. Applications to promote positive health behavior(s) should target social and cultural factors, including, but not limited to: schools, families, communities, population, food industry, age-appropriate learning tools /games, social media, social networking, technology and mass media.

NSF Partnerships for Innovation (PFI) 

Range of Awards: Up to $800,000 over 2 years. Limited submission rules may apply.
Deadline: Letter of Intent due Jan. 4, 2012, Full Proposal due Mar. 1, 2012
Summary: Two separate programs focus on building innovation capacity and the acceleration of innovative research. Both programs, while focusing on different stages, are concerned with the movement of academic research into the marketplace. NSF is looking to support discovery research relevant to economic development across all fields of science and engineering.

 

For Postdocs:

Postdoctoral Fellowships - The World Vegetable Center (AVRDC) 

Amount Note: Financial support is usually through donor's project funds and terms are for one to three years.
Deadline: Continuous.
Summary: Postdoctoral Fellowships are awarded to Ph.D. holders who are actively pursuing research and development on vegetables. Most of the center's research work is done at AVRDC headquarters in Shanhua, Taiwan but there are also growing field research opportunities in the center's regions based in Tanzania, Thailand or India.

 

For Students: 

Go Viral to Improve Health: Health Data Challenge

Range of Awards: $2,000 - $5,000
Deadline: Teams register by Feb. 10, 2012
Summary: This is a student opportunity. Working in interdisciplinary teams that meld technological skills with health knowledge, college students can generate powerful new products by using social networking, mobile apps, and other new technologies, to increase awareness of health problems and inspire positive action at the community level.
RESOURCES FOR FOOD RESEARCH, TEACHING, AND OUTREACH

Map the Meal Gap

Feeding America undertook the Map the Meal Gap project to learn more about the face of hunger at the local community level. Select a state from the interactive map and start learning more about the residents struggling with hunger and the food banks that serve them. Go to the map   

 

Market for Local Food
"Direct and Intermediated Marketing of Local Foods in the United States" is a Nov. 2011 report from the USDA Economic Research Service. The study uses nationally representative data on marketing of local foods to assess the relative scale of local food marketing channels. One finding is that "marketing of local foods, via both direct-to-consumer and intermediated channels, grossed $4.8 billion in 2008-about four times higher than estimates based solely on direct-to-consumer sales." Read the report    

 

Dan WamplerUSDA National Farmers Market Directory
This directory containing more than 7,200 farmers markets is one of the Department of Agriculture's most popular consumer search engines. It is searchable by zip code, product availability, payment method and market participation in federal nutrition programs such as the Supplemental Nutrition Assistance Program (SNAP, formerly known as food stamps), Women, Infant and Children (WIC), WIC Cash Value Vouchers (WIC CVV) and Senior Farmers Market Nutrition Programs (SFMNP). Access the directory 

 

FIC MEMBERS IN THE NEWS

COLLEEN SPEES RESEARCHES NUTRITIONAL SOLUTIONS TO CANCERColleen Spees 


Colleen Spees has always been interested in the role that diet played in disease, and set her sights on a career where she would counsel patients and train future dietitians. With multiple family members diagnosed with various types of cancer, Colleen decided to make the transition from clinical professional and nutrition educator to research scientist.

 

 "My sister was diagnosed with breast cancer at age 42. I had already lost a brother at age 15 to lymphosarcoma," recalls Spees, now an assistant professor of Medical Dietetics and Health Sciences in the College of Medicine at The Ohio State University, "Our family began to wonder if there might be a genetic component that made us more susceptible to getting cancer. This is when I began delving into the research."  Read on...

 

GONUL KALETUNC, SUDHIR SASTRY, AND AHMED YOUSEF COLLABORATE TO TACKLE SAFETY ISSUES WITH LEAFY GREENS

Ahmed Yousef Sudhir Sastry Gonal Kaletunc   

Leafy green vegetables, power-packed with nutrients, are a growing part of the average American diet. Yet in 2009, leafy greens also made the Center for Science in the Public Interest's "Top 10 Most Dangerous Foods," due to a surprising number of foodborne illnesses linked to the seemingly innocuous salad staple.

 

 

But a team of researchers with Ohio State University's Ohio Agricultural Research and Development Center (OARDC) is working on an answer.  

 

According to the Food and Drug Administration, 82 foodborne illness outbreaks between 1996 and 2008 were linked to the consumption of fresh produce. More than one-third of them were traced to leafy greens, accounting for 949 illnesses and five deaths.  Read the full article. 
 

 

ERICH GROTEWOLD TO LEAD NEW CENTER FOR APPLIED PLANT SCIENCES Erich Grotewold   


The College of Arts and Sciences (ASC) and the College of Food, Agricultural, and Environmental Sciences (CFAES), are partnering to create the Center for Applied Plant Sciences (CAPS). The development of new bioproducts and enhanced crop performance are among its priorities. 

The new center will facilitate the translation, or connection, between basic research and applications in areas such as photosynthesis and carbon fixation, biomass and bioproducts, crop production enhancement, and plant-microbe interactions.  Read on...  


 

 

What do you want to see here?
This is your e-newsletter, so please let us know what you'd like it to contain. Want more or less of a particular type of content? Have an idea for a new segment? Email [email protected] or call Carolee at
 614-292-0229.

Food Innovation Center | The Ohio State University  

203 Bricker Hall | 190 North Oval Mall

Columbus, OH 43210-1358

p: 614-292-0229 | f: 614-292-3658 | e: [email protected] | w: http://fic.osu.edu 

Director: Ken Lee; Associate directors: Steven Clinton, Mark Failla, Michael Leiblein, and Steven Schwartz 

 

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