Agora Nutrition

What is Agora Nutrition?
Program
Participation Options

 

 

THURSDAY APRIL 24TH 2008
• Danone Institute of Canada Symposium: Nutrition Coaching: New Challenges, New Approaches
• Conference: Reformulating to Reduce or Eliminate Trans fat - A Guide for the Food Industry
• Managing food allergies in restaurants and food services: Prevention is a good idea!

FRIDAY APRIL 25TH 2008
• Round Table: “Educating the public for better healthy eating habits through food service”
• Conference: Eat well, Drink well 

	Wednesday April 23rd 2008
Schedule	11 a.m. to 12 p.m.
Round Table	Food for thought: exploring the relationship between "better for you" foods and consumer behaviour.
Presented by	Nutrium, Preventive Nutrition University Center, Université de Montréal.
Moderated by	Nathalie Jobin, Ph.D., Dt. P., Director of Nutrition and Scientific Affairs, Extenso.
Speakers	• Isabelle Marquis, Dt. P., Director of health marketing and nutrition, Enzyme. • Martin Lemire, Dt. P., M.A., Chief-editor, L'Actualité ALIMENTAIRE.
Schedule	1.30 p.m. to 3 p.m.
Conference	World panorama of Food Innovation.
Speaker	Xavier Terlet, CEO of XTC - Expert in «Trends & Innovations» for SIAL.
Topic	Presentation of the XTC study results on “The World Panorama of the Food Innovation 2008”: • Trends & Innovations: Quantitative evolution compared by great areas of the world. • What’s new in 2007-2008: Qualitative evolution of the innovative food offer, selon the XTC’s 15 trends tree. Which innovations? What are the main leverages used worldwide ? Pleasure, Health, Form, Convenience, Ethics.
Schedule	4 p.m. to 5.30 p.m.
Conference	Generation X, aged 25 - 40, is coming into power, and its members are at a stage in life where they're consuming more than ever.
Presented by	Astral Media.
Topic	Whether its From Preppies to Yuppies or New Wave to Rave, this generation has its own unique set of references and view of the world. Do you know the X-ers? Do you speak X-speak? This conference takes an X-ray for a revealing look at why they're so crucial.
	Back to top
	Thursday April 24th 2008
Schedule	10.15 a.m. to 12.30 p.m.
Symposium	Nutrition Coaching: New Challenges, New Approaches
Presented by
	The Danone Institute of Canada (DIC) is proud to present at the Agora Nutrition of SIAL Montréal, its first symposium open to the public. This year’s theme is « Nutrition Coaching: New Challenges, New Approaches ». Four high profile speakers will share their professional experience and their vision on the topic to help participants gain a better understanding of the current situation and explore concrete, successful examples so that they can leave with a clear idea of opportunities open to them. The DIC is a non-profit organization whose mission is to contribute to improved health through better nutrition by positively influencing the nutrition behaviours of the greater public.
Topics	10.25 a.m.: The Whys and Wherefores of Nutrition Coaching in 2008 - Presented by: Myriam Géhami, R.D., Clinical training, Clinique universitaire de nutrition de l'Université de Montréal. 10.55 a.m.: Pleasure and the Senses - Key Motivators in Changing Dood Behaviours - Presented by: Marie Watiez, Ph.D., Food psycho-sociologist. 11.35 a.m.: Social Marketing - Nutrition Coaching in the Service of the Public - Presented by: Patrice Resther, CEO of Protéines Canada, a social marketing company and member-firm of the Health & Wellness Communication Network. 12.05 a.m.: Relational Marketing - On the Inspiring Track - Presented by: Marie Marquis, Ph.D., R.D., Professor, Department of Nutrition at l'Université de Montréal.
Shedule	1.30 p.m. to 3 p.m.
Conference	Reformulating to Reduce or Eliminate Trans Fat - A Guide for the Food Industry.
Presented by	CTAC - Conseil de la transformation agroalimentaire et des produits de consommation du Québec. Hélène Tremblay, Dt.P., President of Association des diététistes au Québec.
Topic	This guide provides an overview of Trans fats, their effects on health, their functional characteristics, and the regulations associated with labelling and nutritional claims. It also examines the alternatives available and offers reference information for processors wishing to explore the various reformulation process steps and Trans fat substitutes, including certain categories of ingredients that can enhance the product's nutritional aspects or "health profile".
Schedule	4 p.m. to 5.30 p.m.
Conference	Managing food allergies in restaurants and food services: prevention is a good idea!
Presented by	Dietetitian of AQAA - Association québécoise des allergies alimentaires - member of l'Ordre professionnel des diététiste au Québec.
Topics	Statistics about food allergies; Important definitions (allergies, intolerance, anaphylaxis, different types of allergies, allergens, etc; How to recognize an allergic reaction (symptoms); Treatment; The problem of food allergies in restaurants and food services; Managing food allergies in the restaurant and food serce industry; Tools and services offered at the AQAA; Adapted case study.
	Back to top
	Friday April 25th 2008
Schedule	10.30 a.m. to 12 p.m.
Round table	“Educating the public for better healthy eating habits through food service”.
Presented by	Promotus Gestocom, a consulting firm specialized in food marketing and publishing:
Moderated by	• Marie Marquis, Ph.D., Dt. P., Professor, Department of Nutrition at l'Université de Montréal. • Patrick Rémond : President Promotus Gestocom.
Guest speakers	• Carl Witchel, President of l'Association canadienne pour la presse gastronomique et hôtelière. • Diane Tremblay, Chef-owner of the restaurant Le Privilège at Chicoutimi and coodinator of "gestion de l'hôtellerie et de la restauration des terroirs" certificate. • Giovanni Apollo, Head, promoter of the molecular cuisine and owner of Apollo service traiteur. • Hélène Laurendau, Nutritionist, collaborator with the magazine and the show RICARDO / Radio Canada.. • Jean-Pierre Léger, President et CEO de Les Rôtisseries St-Hubert. • Manon Darsigny, Sales Manager Food Service,Bonduelle, member of CA at CTAC. • Marie Watiez, Psychosociologue of food, the company founder of Sesame Consultants. • Mélanie Gagnon, Chef at the hostel of St Catherine d'Hatley, appointed Chef Health2007. • René-Luc Blaquière, Managing Director ITHQ Foundation.
Topics	These round table discussions aim to raise consumer awareness to eat healthy, but delicious. In other words, it will bring down the allegory that health=restriction=culinary displeasure. The aim is to reveal that health is linked to food choices, easily prepared in the kitchen, using healthy and recommended ingredients & getting tasty results. The final objective of this discussion is to influence as many consumers as well as the Food Service segment, to consume local and regional products, as well as those from breeding, which is applicable also in the different provinces of Canada. This panel will include 3 sections: • Findings on the development of healthy eating offered by Food Service. • Suggestions and opinions expressed by speakers. • Compatibility of culinary achievement and service linking: adequate food / tasty dishes / use of Québec agri-food resources.
Schedule	1.30 p.m. to 2.30 p.m.
Conference	Eat well, Drink well.
Presented by	Pierre Birlichi - Raspipav.
Topics	• The legal framework of wine and health (in the bottle and the label). • A glass, it's fine: The French paradox - organic wine and biodynamic. • Eat well and drink in moderation: The balance - The "finesse".