Be among the first to learn about cutting-edge research taking place at the Nutrition Research Institute and elsewhere in the field. Register now for free Appetite for Life presentations. Appetite for Life is a series of community programs that bring the latest scientific research down to earth in educational and interactive lectures, demonstrations and events. Our speakers, experts in their fields, present programs to help you understand what targeted nutrition is and how we are using advanced methods of research to investigate it for your improved healthcare.
When these programs are in Kannapolis, they’re held at Restaurant 46, which provides a relaxed environment to explore fascinating science topics. Each program features an expert presentation and informal discussion. Beverages and light bites are available from the Restaurant 46 menu. Restaurant 46, 101 West Avenue (Cannon Village), Kannapolis, NC 28081.
In Charlotte, we collaborate with Johnson & Wales University for programs called Cooking for Nourishment. These feature a JWU chef and an NRI registered dietitian who demonstrate and discuss healthy eating and cooking. Samples of the dishes demo’d are served. Hance Auditorium, Johnson & Wales University, 801 West Trade Street, Charlotte, NC 28202.
Whole Foods and Nutrient Synergy
Appetite For Life – Wednesday, January 17, with Carol Cheatham, PhD, Associate Professor of Psychology and Neuroscience
Why do we eat applesauce with pork?
Many explanations can be found as to why certain foods are always eaten together; some actually make sense. How about whole foods? Why are certain nutrients always found together in whole foods? Dr. Cheatham will present the available evidence surrounding the superiority of eating whole foods to support brain development and function. After a discussion of ancient and current food practices, she will dig deeper into the idea that nutrients appear together in nature because they support each other in their functional properties. As an example, she will present some of her work showing that nutrients in human milk work together in support of infant recognition memory. Come learn about your food and how you can best use it to fuel your brain!
Program begins at 6:00 PM at Restaurant Forty-Six, 101 West Avenue, Kannapolis, NC 28081. Seating is limited. Doors open at 5:30 PM. Come a few minutes early to get a seat, and enjoy light bites, compliments of Restaurant Forty-Six.
Registration is open! Register here.
AFL Spring 2018 PROGRAM SCHEDULE
- February 14 – Jef French, PhD
- March 14 – Susan Sumner, PhD
- April 18 – AFL @ Johnson & Wales University
How to Navigate Holiday Cooking
Appetite For Life – November 14, 2017, with Susan Smith, PhD, NRI Deputy Director
How to Navigate Holiday Cooking
We try our best to select healthy eating choices. But our good intentions will go out the window these next several weeks as we are confronted with a whirlwind of holiday events, foods, and drinks. Adding to this stress are the emotional connections we have with favorite holiday foods and the expectations of our family and friends. Dr. Smith will share tips and suggestions to help you navigate a precision nutrition course through those holiday temptations yet still enjoy the holiday season…all while you “eat like a nutritionist!
Nutrition Talk + Demo
Appetite For Life – October 17, 2017 at Johnson & Wales University:
Nutrition Talk + Food Demo
In collaboration with Johnson & Wales University, we are pleased to present a very special event at the JWU campus in Center City Charlotte. Chef Megan Lambert, MS, RD, from Johnson & Wales and registered dietitian Steph Saullo, RD from the NRI will come together to demonstrate delicious, healthy cooking while sharing tips for consuming a balanced, nutritious diet. Attendees will be able to sample the fare. The location of the event is Hance Auditorium, Johnson & Wales University [map].
Vitamin D and Human Health
Appetite For Life – September 27, 2017, with Folami Ideraabdullah, PhD:
“Vitamin D and Human Health: 10 Things Your Mother Never Told You”.
Vitamin D is an essential vitamin linked to human health and diseases such as cancer, diabetes, and heart disease. It occurs naturally in fish, eggs, and red meat and several common foods in the United States are fortified with vitamin D, including milk and breakfast cereals. Recently, measuring vitamin D status has become more prevalent as a clinical measure of health and supplementation is often recommended to restore adequacy. We will discuss what vitamin D is made of, where it comes from
and how it may impact your health.
Follow the links below to view AFL Powerpoint presentations.
Gluten, Lactose, Allergens, Oh My! AFL January 2017
“Great explanations of concepts.”
“Excellent speaker, very interesting and informative; she made learning enjoyable.”
“This series has given me great insight into helping me with food choices.”
“I loved the discussion of DNA relationship to diet and weight issues.”
“The demonstrations were fun and the food and hospitality were great. Thanks for offering such an enriching program!”
“Wonderful program overall! I would certainly attend again and recommend my friends and colleagues to attend.”
“I try to attend all of the Appetite for Life events and I am very grateful for the opportunity to continue to learn about nutrition health.”