PROGRAM

PROVISIONAL 2.0

OCTOBER 17, 2019

9:00

Registration and Refreshments

10:00

Welcome to Day 1

To Cook or Not To Cook?

10:15

Susanna Mills (Newcastle University)

Who Eats Home-Cooked Meals in the UK and is Consumption Associated with Better Diet and Health?

11:00

Amy Trubek (University of Vermont)

What Makes a Meal? Stories from American Cooks (of All Types)

11:45

Pedro Pena Bastos (Restaurant CEIA)

TBA

12:30

Lunch

14:00

Oral Presentation Session 1

Cooking Interventions with Adults

Oral Presentation Session 2

Away-from-Home Meal Consumption

16:00

Poster Presentations & Refreshments

16:30

Sarah Bowen (North Carolina State University), Joslyn Brenton (Ithaca College) and Sinikka Elliott (University of British Colombia)

Pressure Cooker:
Why Home Cooking Won’t Solve Our Problems and What We Can Do About It

18:00

End of Day 1

19:30

Conference Dinner

OCTOBER 18, 2019

9:00

Registration

9:20

Welcome and Introduction to Day 2

9:30

Keynote Speaker 5

10:15

Refreshment Break

10:30

Oral Presentations

12:30

Lunch

14:00

Oral Presentations

16:00

Coffee Break & Poster Presentations

16:30

Keynote Speaker 6

17:15

Closing Remarks

17:30

End of Day 2

9:00 Registration & Refreshments
10:00 Welcome to Day 1: To Cook or Not To Cook?
10:15 Susanna Mills (Newcastle University): Who Eats Home-Cooked Meals in the UK and is Consumption Associated with Better Diet and Health?
11:00 Amy Trubek (University of Vermont): What Makes a Meal? Stories from American Cooks (of All Types)
11:45 Pedro Pena Bastos (Restaurant CEIA): Chefs as Main Ambassadors and Activists of a Healthier Society, Linking the Producer to the Final Consumer
12:30 Lunch
14:00 Oral Presentation Session 1: Cooking Interventions with Adults Oral Presentation Session 2: Away-from-Home Meal Consumption
16:00 Poster Presentations & Refreshments
16:30 Sarah Bowen (North Carolina State University), Joslyn Brenton (Ithaca College) and Sinikka Elliott (University of British Colombia): Pressure Cooker: Why Home Cooking Won’t Solve Our Problems and What We Can Do About It
17:15 Sara Rodrigues (University of Porto): Portuguese Eating Out Patterns: Results from the National Food, Nutrition, and Physical Activity Survey (2015-2016)
18:00 End of Session
19:30 Conference Dinner
9:00 Registration
9:10 Welcome to Day 2: Empowering Home Cooking for the Future
9:15 Julia Wolfson (University of Michigan): Food Agency Among US Adults: Implications for Understanding and Promoting Cooking Skills and Behavior
10:00 Amanda McCloat (St. Angela’s College): Is Food Education on the Burner? The position of Food and Cooking on the Formal Curriculum in School
10:45 Refreshments
11:00 Oral Presentation Session 3: Food Literacy for All Oral Presentation Session 4: Cooking Interventions with Children
12:45 Lunch
14:15 Oral Presentation Session 5: Skills for Healthy Cooking Oral Presentation Session 6: Food Choices for Healthy Eating
16:15 Poster Presentations & Refreshments
16:45 Leslie Cunningham-Sabo (Colorado State University): Cooking Interventions to Improve Children’s Cooking Skills, Food Enjoyment, and Diet Quality
17:30 Closing Remarks
18:00 Post-Conference Wine Tasting Event

SPEAKERS

TALK TOPICS

Amanda McCloat

Is food education on the burner? The position of food and cooking on the formal curriculum in schools

Amy Trubek

What Makes A Meal? Stories from American Cooks (Of All Types)

Julia Wolfson

Food Agency among US adults: implications for understanding and promoting cooking skills and behaviour

Joslyn Brenton, Sarah Bowen and Sinikka Elliott

Pressure cooker: Why home cooking won’t solve our problems and what we can do about it

Pedro Pena Bastos

Chefs as main ambassadors and activists of a healthier society, linking the producer to the final consumer

Leslie Cunningham-Sabo

Cooking interventions to improve children’s cooking skills, food enjoyment, and diet quality

Sara Rodrigues

Portuguese eating out patterns: results from the National Food, Nutrition, and Physical Activity Survey (2015-2016)

Susanna Mills

Who eats home-cooked meals in the UK and is consumption associated with better diet and health?

Xavier Allirot

Cooking interventions in European schools to improve children’s food choices