San Diego, California – 03/13/14

Posted by nemerson on Mar 13, 2014 in More | 0 comments

Brain Health Wellness > More > San Diego, California – 03/13/14

Who	Brain Food: How to Execute a Nutrition Evidence-Based Program in the Community
When	Thursday, March 13, 2014 1:00pm - All Ages
Where	American Society on Aging 2014 Conference (map) Manchester Grand Hyatt Hotel One Market Place, San Diego, CA‎ (619) 232-1234 San Diego, California, USA 2014 Aging in America Conference in San Diego, March 11-15. We’ll be celebrating ASA’s 60th anniversary, honoring our rich history and the members who have contributed so much. We will also continue to explore new models of care and welcome the broad array of professionals who care for an aging society. The field of aging is evolving. The dramatic increase in the elderly population over the next decade will be staggering. You are likely to be confronted with the challenges of an aging society in your work and in your family. Whether you are a traditional aging service provider or a healthcare professional, researcher, policy analyst, occupational therapist, social worker, financial planner, elder law attorney, or anyone works with older adults in any capacity, you can learn a great deal from the uniquely multidisciplinary content of this conference, discover best practices for serving an aging population, and gain new insights and build your professional network at one of the largest aging services conferences in the U.S.
Other Info	1:00-2:30 pm Brain Food: How to Execute a Nutrition Evidence-Based Program in the Community Speakers: Julie Bolt, M.Geron. and Nancy Emerson Lombardo, Ph.D. We will demonstrate how to plan,execute and measure a six-week nutrition evidence-based program designed to teach participants how to eat for better brain health. The program will cover six topics, each including a food component, an exercise/body component and a speaker from the local community. Topics include: Anti-Oxidants, Vitamins B, D, E, Omega 3 vs Omega 6, Inflammation, Insulin Resistance, and Cholesterol, Healthy Fats and Unhealthy Fats. Outcomes: * The overall response from participant surveys was positive. Noteworthy is the response that in the incorporation of Memory Preservation Nutrition® (MPN) concepts into daily application, 86% of the respondents are using some of the knowledge in their everyday meal planning. *62% of the respondents were not certain if they had memory improvement but they "feel better". MPN participants would like to learn more about nutrition and memory. Participants want continuing education and support groups to keep up their new habits Objective 1: To understand how to build momentum and interest for a nutrition based memory and brain health improvement program Objective 2: * To understand how to gather the resources and people required to host a six-week event on a minimal budget. Objective 3: * How to best utilize local partners Objective 4: How to market, sell and recruit attendants to the program. Objective 5: How to measure results and keep the momentum going.

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