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Welcome to the FACS Nutrition Summer Conference! Please remember that classes below are subject to change. All classes are on a first come first serve basis and selecting a class for your schedule does not guarantee a seat will be reserved for you. The only exception is the limited seating classes; however, your seat will be given to the next person in line if you are more than 10 minutes late.
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Tuesday, June 13
 

7:30am

Registration- Commons Area
Tuesday June 13, 2017 7:30am - 8:00am
West Lake High 99 North 200 West Saratoga Springs

8:00am

Welcome - Pearl Hart and Martha Archuleta – Auditorium
Speakers
avatar for Pearl Hart

Pearl Hart

FACS Education Specialist, USBE
Pearl Hart is the Family and Consumer Sciences State Specialist with the Utah State Board of Education. She has been in this position for 11 years. In this position, she is also the state director for the FCCLA student leadership organization and works with the Utah Restaurant... Read More →


Tuesday June 13, 2017 8:00am - 8:10am
TBA

8:10am

Hot Topic Opening Session: Wasted in America!

Did you know that up to 40% of food grown and processed in America is wasted?  Wasted food wastes money, natural resources and time and ends up being the single most prevalent item in our landfills.  But there is potential to turn this waste into a better nourished population with better management and guidelines.  This session will highlight ways to prevent food waste at home, from innovative ideas to use food that is often thrown away to updates on “use by” and “best by” dates on food. 


Tuesday June 13, 2017 8:10am - 9:10am
TBA

9:10am

Cook it Up ! Strand 4 -Proteins and Fats
Limited Capacity full
Adding this to your schedule will put you on the waitlist.

This workshop will feature a hands-on cooking lab that will highlight recipes that include protein and fat.  Chemical reactions that happen when cooking foods containing protein and fat will be explained, as well as, nutritional biochemistry related to how these nutrients are used by the body and support good nutrition.  The workshop will include activities and science concepts that can be used as engaging activities for promoting science learning with secondary students.  (Foods Lab)

 


Speakers
KA

Karin Allen, PhD

Karin Allen is an assistant professor of Nutrition, Dietetics, and Food Sciences at Utah State University. She currently serves as the Extension Food Quality and Entrepreneurship Specialist, and previously taught The Science of Food Preparation course required for FCSE majors at... Read More →


Tuesday June 13, 2017 9:10am - 10:00am
B123

9:10am

Foods and Nutrition 1 - STEM Enhancement Follow Up

A new, STEM-enhanced curriculum for Food and Nutrition 1 was rolled out in 2015. This presentation will go over the results of the teacher survey done after implementation of the new curriculum. Learn which study assumptions were debunked, which standards teachers wanted targeted for professional development, and the top take-aways from the study. This assessment was done by teachers for teachers. Find out what you said!  The STEM activities and support materials available to FACS teachers will also be reviewed, so you will know where to find them.


Speakers
CM

Cathy Merrill

USU, USU Extension, Utah County
Talk to me about Food Safety, Food Preservation, and more STEM in Food classes,


Tuesday June 13, 2017 9:10am - 10:00am
A303

9:10am

Hot Topic Breakout Sessions: Updates on Guidelines for Feeding Infants and Toddlers

Guidelines for feeding infants and toddlers have undergone changes recently.  This session will target evidence-based recommendations for feeding from infants and toddlers from birth to 24 months. It will include updates in recommendations for types of foods appropriate across this age range, when to introduce solids, and the importance of the mealtime environment and responsive caregiver practices.  Updates on current recommendations for allergy prevention will also be included.  Strand 6. 



Tuesday June 13, 2017 9:10am - 10:10am
A301

10:20am

What’s the Deal with Dairy?

Dairy is a nutritional powerhouse packing protein, calcium, vitamins and minerals.  However, it also packs some controversy, particularly related to the saturated fat and cholesterol that comes with the package of full fat dairy products.  This session will sort through the current research health benefits and controversies connected with consuming dairy products.  Strands 4, 5, 6.



Tuesday June 13, 2017 10:20am - 11:10am
C129 lectuer hall

10:20am

Foods and Nutrition 1 - STEM Enhancement Follow Up

A new, STEM-enhanced curriculum for Food and Nutrition 1 was rolled out in 2015. This presentation will go over the results of the teacher survey done after implementation of the new curriculum. Learn which study assumptions were debunked, which standards teachers wanted targeted for professional development, and the top take-aways from the study. This assessment was done by teachers for teachers. Find out what you said!  The STEM activities and support materials available to FACS teachers will also be reviewed, so you will know where to find them.


Speakers
CM

Cathy Merrill

USU, USU Extension, Utah County
Talk to me about Food Safety, Food Preservation, and more STEM in Food classes,


Tuesday June 13, 2017 10:20am - 11:10am
A303

10:20am

Cook it Up ! Strand 4 -Proteins and Fats
Limited Capacity full
Adding this to your schedule will put you on the waitlist.

This workshop will feature a hands-on cooking lab that will highlight recipes that include protein and fat.  Chemical reactions that happen when cooking foods containing protein and fat will be explained, as well as, nutritional biochemistry related to how these nutrients are used by the body and support good nutrition.  The workshop will include activities and science concepts that can be used as engaging activities for promoting science learning with secondary students.  (Foods Lab)

 


Speakers
KA

Karin Allen, PhD

Karin Allen is an assistant professor of Nutrition, Dietetics, and Food Sciences at Utah State University. She currently serves as the Extension Food Quality and Entrepreneurship Specialist, and previously taught The Science of Food Preparation course required for FCSE majors at... Read More →


Tuesday June 13, 2017 10:20am - 11:20am
B123

10:20am

Updates on guidelines for Feeding Infants and Toddlers

Guidelines for feeding infants and toddlers have undergone changes recently.  This session will target evidence-based recommendations for feeding from infants and toddlers from birth to 24 months. It will include updates in recommendations for types of foods appropriate across this age range, when to introduce solids, and the importance of the mealtime environment and responsive caregiver practices.  Updates on current recommendations for allergy prevention will also be included.  Strand 6. 



Tuesday June 13, 2017 10:20am - 11:20am
A301

11:20am

Cook it Up ! Strand 4 -Proteins and Fats
Limited Capacity full
Adding this to your schedule will put you on the waitlist.

This workshop will feature a hands-on cooking lab that will highlight recipes that include protein and fat.  Chemical reactions that happen when cooking foods containing protein and fat will be explained, as well as, nutritional biochemistry related to how these nutrients are used by the body and support good nutrition.  The workshop will include activities and science concepts that can be used as engaging activities for promoting science learning with secondary students.  (Foods Lab)

 


Speakers
KA

Karin Allen, PhD

Karin Allen is an assistant professor of Nutrition, Dietetics, and Food Sciences at Utah State University. She currently serves as the Extension Food Quality and Entrepreneurship Specialist, and previously taught The Science of Food Preparation course required for FCSE majors at... Read More →


Tuesday June 13, 2017 11:20am - 12:10pm
B123

11:20am

Losing Weight: the latest on the science and what’s popular Jennifer Day, PhD, RDN, CD

The science of weight loss is complex and no longer thought of as simply “calories in-calories out”.  This session will highlight the current state of the science regarding which approaches are effective for weight loss and the long term metabolic impact weight loss can have on individuals.  An overview of current popular diets and ratings of nutritional soundness and effectiveness will be included. 



Tuesday June 13, 2017 11:20am - 12:10pm
A301

11:20am

What’s the Deal with Dairy?

Dairy is a nutritional powerhouse packing protein, calcium, vitamins and minerals.  However, it also packs some controversy, particularly related to the saturated fat and cholesterol that comes with the package of full fat dairy products.  This session will sort through the current research health benefits and controversies connected with consuming dairy products.  Strands 4, 5, 6.



Tuesday June 13, 2017 11:20am - 12:10pm
C129 lectuer hall

11:20am

Foods and Nutrition 2 Updates

Foods and Nutrition 2 has revised standards and performance objectives.  Updates for Foods and Nutrition 2 and tools for teaching Foods and Nutrition 2 will be the focus of the workshop. 

 


Speakers
AB

Amber Baines

Alpine School District, Lehi High School
Amber Baines, has been teaching FACS for over 8 years.  She teaches at Lehi High focusing on Foods 1, Foods 2, and Culinary Arts/Management.
avatar for Becky Cox

Becky Cox

Lone Peak High School, Lone Peak High School
Becky Cox, Has been teaching for 28 years. She currently teaches Culinary at Lone Peak High School and serves as the Alpine School District Program Area Specialist and the CTE Coordinator at her school.
BS

Becky Sagers

Weber School District, Weber School District
Becky Sagers, has taught FACS for 15 years in Weber School District.  She is currently serving as a CTE Coordinator specializing in FACS and Health Sciences.
avatar for Shauna Young

Shauna Young

FaCS, Canyons School District
Shauna Young, Loves FCS and is dedicated to preparing students for careers and life after high school. She teaches at Jordon High School.  


Tuesday June 13, 2017 11:20am - 12:10pm
A303

12:00pm

Working Lunch – Review of State Standards.
Tuesday June 13, 2017 12:00pm - 1:00pm
TBA

1:00pm

Foods and Nutrition 2 Updates

Foods and Nutrition 2 has revised standards and performance objectives.  Updates for Foods and Nutrition 2 and tools for teaching Foods and Nutrition 2 will be the focus of the workshop. 

 


Speakers
AB

Amber Baines

Alpine School District, Lehi High School
Amber Baines, has been teaching FACS for over 8 years.  She teaches at Lehi High focusing on Foods 1, Foods 2, and Culinary Arts/Management.
avatar for Becky Cox

Becky Cox

Lone Peak High School, Lone Peak High School
Becky Cox, Has been teaching for 28 years. She currently teaches Culinary at Lone Peak High School and serves as the Alpine School District Program Area Specialist and the CTE Coordinator at her school.
BS

Becky Sagers

Weber School District, Weber School District
Becky Sagers, has taught FACS for 15 years in Weber School District.  She is currently serving as a CTE Coordinator specializing in FACS and Health Sciences.
avatar for Shauna Young

Shauna Young

FaCS, Canyons School District
Shauna Young, Loves FCS and is dedicated to preparing students for careers and life after high school. She teaches at Jordon High School.  


Tuesday June 13, 2017 1:00pm - 1:30pm
A303

1:00pm

Cook it up! Strand 5- Vitamins and Minerals– B123 Foods Lab
Limited Capacity full
Adding this to your schedule will put you on the waitlist.

This workshop will feature a hands-on cooking lab that will highlight recipes that include vegetables and fruits high in vitamins and minerals.  Chemical reactions that happen when cooking foods containing vitamins and minerals will be explained, as well as, nutritional biochemistry related to how these nutrients are used by the body and support good nutrition.  The workshop will include activities and science concepts that can be used as engaging activities for promoting science learning with secondary students.  

 


Speakers
KA

Karin Allen, PhD

Karin Allen is an assistant professor of Nutrition, Dietetics, and Food Sciences at Utah State University. She currently serves as the Extension Food Quality and Entrepreneurship Specialist, and previously taught The Science of Food Preparation course required for FCSE majors at... Read More →


Tuesday June 13, 2017 1:00pm - 1:50pm
B123

1:00pm

Losing Weight: the latest on the science and what’s popular Jennifer Day, PhD, RDN, CD

The science of weight loss is complex and no longer thought of as simply “calories in-calories out”.  This session will highlight the current state of the science regarding which approaches are effective for weight loss and the long term metabolic impact weight loss can have on individuals.  An overview of current popular diets and ratings of nutritional soundness and effectiveness will be included. 



Tuesday June 13, 2017 1:00pm - 1:50pm
A301

2:00pm

Cook it up! Strand 5- Vitamins and Minerals– B123 Foods Lab
Limited Capacity full
Adding this to your schedule will put you on the waitlist.

This workshop will feature a hands-on cooking lab that will highlight recipes that include vegetables and fruits high in vitamins and minerals.  Chemical reactions that happen when cooking foods containing vitamins and minerals will be explained, as well as, nutritional biochemistry related to how these nutrients are used by the body and support good nutrition.  The workshop will include activities and science concepts that can be used as engaging activities for promoting science learning with secondary students.  

 


Speakers
KA

Karin Allen, PhD

Karin Allen is an assistant professor of Nutrition, Dietetics, and Food Sciences at Utah State University. She currently serves as the Extension Food Quality and Entrepreneurship Specialist, and previously taught The Science of Food Preparation course required for FCSE majors at... Read More →


Tuesday June 13, 2017 2:00pm - 2:50pm
B123

2:00pm

Strand 3- Sources function, food preparation&food science of CHO / fiber

This workshop will provide lesson plans, activities and cooking labs that support the performance objectives of Strand 3.  It will also provide an opportunity to network and share ideas and resources with other teachers. 


Speakers
avatar for Laycee Johnson

Laycee Johnson

Cedar City, Iron County
Washington County


Tuesday June 13, 2017 2:00pm - 2:50pm
A303

2:00pm

Strand 6- Dietary Guidelines and MyPlate

This workshop will provide lesson plans, activities and cooking labs that support the performance objectives of Strand 6.  It will also provide an opportunity to network and share ideas and resources with other teachers. 


Speakers
avatar for Monica Milburn

Monica Milburn

Canyon View Junior High, Canyon View Junior High
Monica Milburn, is in her 6th year teaching FACS and advising FCCLA at Canyon View Junior High. Follow her on Instagram! @milburn122foods  and/or @cvjhfccla      Google: Milburn Foods (for her website), or find her on YouTube “Monica Milburn” channel... Read More →


Tuesday June 13, 2017 2:00pm - 2:50pm
C129 lectuer hall

2:50pm

Snack Break - Cafeteria
Tuesday June 13, 2017 2:50pm - 3:10pm
TBA

3:10pm

Cook it up! Strand 5- Vitamins and Minerals– B123 Foods Lab
Limited Capacity full
Adding this to your schedule will put you on the waitlist.

This workshop will feature a hands-on cooking lab that will highlight recipes that include vegetables and fruits high in vitamins and minerals.  Chemical reactions that happen when cooking foods containing vitamins and minerals will be explained, as well as, nutritional biochemistry related to how these nutrients are used by the body and support good nutrition.  The workshop will include activities and science concepts that can be used as engaging activities for promoting science learning with secondary students.  

 


Speakers
KA

Karin Allen, PhD

Karin Allen is an assistant professor of Nutrition, Dietetics, and Food Sciences at Utah State University. She currently serves as the Extension Food Quality and Entrepreneurship Specialist, and previously taught The Science of Food Preparation course required for FCSE majors at... Read More →


Tuesday June 13, 2017 3:10pm - 4:00pm
B123

3:10pm

Strand 3- Sources function, food preparation&food science of CHO / fiber

This workshop will provide lesson plans, activities and cooking labs that support the performance objectives of Strand 3.  It will also provide an opportunity to network and share ideas and resources with other teachers. 


Speakers
avatar for Laycee Johnson

Laycee Johnson

Cedar City, Iron County
Washington County


Tuesday June 13, 2017 3:10pm - 4:00pm
A303

3:10pm

Strand 6- Dietary Guidelines and MyPlate

This workshop will provide lesson plans, activities and cooking labs that support the performance objectives of Strand 6.  It will also provide an opportunity to network and share ideas and resources with other teachers. 


Speakers
avatar for Monica Milburn

Monica Milburn

Canyon View Junior High, Canyon View Junior High
Monica Milburn, is in her 6th year teaching FACS and advising FCCLA at Canyon View Junior High. Follow her on Instagram! @milburn122foods  and/or @cvjhfccla      Google: Milburn Foods (for her website), or find her on YouTube “Monica Milburn” channel... Read More →


Tuesday June 13, 2017 3:10pm - 4:00pm
C129 lectuer hall

4:00pm