Food Safety for High Risk Populations

1
Food Safety for High Risk Populations Continuing
Education for Health Food Safety Professionals

• Saturday, July 23, 2005, 2 6 p.m.
• The Hyatt Regency Grand Cypress Hotel
• Orlando, Florida
• Cost 40 approved for 4 CEUs
• Workshop for dietitians, health department
  personnel, nurses, extension educators and others
  who work with populations at high risk for
  foodborne illness
• This workshop will educate professionals who work
  with high risk audiences about the effects of
  pregnancy, life stage, disease and
  pharmacological therapy on immune response to
  foodborne pathogens. Participants will obtain
  materials and tools to strategically enhance safe
  food-handling behaviors among various population
  groups at high risk of foodborne illness.
• Topics
• Overview of high risk populations
• Dr. Val Hillers, Washington State University
• Food safety across the Life Cycle
• Stephanie Wallner, Colorado State University
• Food safety during Pregnancy
• Mary Schroeder, Colorado State University
• Food safety for Immune Compromised (cancer and
  transplant patients, persons with HIV, diabetes)
• Dr. Lydia Medeiros, Ohio State University
• The workshop is sponsored by the Society for
  Nutrition Education as a pre-conference workshop.
  Registration forms for the workshop are
  available on the Society for Nutrition Education
  website at www.sne.org. (Note You do not need to
  register for the full conference to attend this
  workshop.)