In 2015, the federal government will publish the next edition of The Dietary Guidelines for Americans (DGA). More than any other scientific document, this has far-reaching implications for industry and consumers alike. 

On November 20, 2014 the Food Innovation Center at The Ohio State University will assemble the nation’s leading health and nutrition experts to explore the current state of the American diet and innovative implementations of the DGA. The newest version has the potential to revolutionize preventive health care and position food as the driver for reducing chronic disease. This two-part summit (follow up in fall 2015) will highlight the challenges and opportunities across the public and private sectors. As we approach the release of the 2015 DGA, food and nutrition-influencers across the nation can profit from a proactive plan.


 Thursday, November 20, 2014
8:00 AM           Registration opens 
8:45 AM Welcoming remarks
9:00 AM History of The Dietary Guidelines for Americans
Opening Keynote Speaker: Roger A. Clemens, DrPH
9:35 AM Highlights of the 2015 DGA Process
Speaker: Steven K. Clinton, MD, PhD
9:50 AM Food as a Driver for Positive Health Outcomes
Moderator: Cheryl Achterberg, PhD
  • Stephen R. Daniels, MD, PhD
  • Jessica Todd, PhD
  • Sonja L. Connor, MS, RDN, LD
11:00 AM Break
11:15 AM Eating for Health: Creating Healthy Eating Habits through Effective Behavior Change
Moderator: Leslie Lytle, PhD
  • Michel Nischan, Wholesome Wave 
  • Christina Economos, PhD
  • Cecilia Richardson, MS, RD, LD (invited)
12:30 PM Lunch and exhibits
1:15 PM Industry and Institutional Adoption of the DGA: Challenges and Opportunities
Moderator: Susan Roberts, JD, MS, RD
  • Julie Jones, MS, The Ohio State University Wexner Medical Center 
  • Philippe Caradec, MS, The Dannon Company
  • Robert H. Miller, PhD, Abbott Nutrition
2:20 PM Audience Q&A
2:35 PM Break
2:45 PM The DGA and a Healthier America
Closing Keynote Speaker: Angie Tagtow, MS, RD, LD
3:30 PM  Adjourn

Click here to download the full agenda with session descriptions.

Registration Fees

FIC Members                   Complimentary
OSU Faculty and Staff           $50
Public Sector/NGO Staff        $100
External Organizations          $200

Ohio State employees should complete an eRequest using the "Internal Order" option for payment.

IFT CFS Contact Hours

This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 5 CH for their participation in this program. For more information visit

Commission on Dietetic Registration CPE Credit

This program is eligible for continuing professional education units for CDR practitioners. For more information, visit



Cook & Connect at The Kitchen


The Food Innovation Center recently hosted a participatory dining experience at The Kitchen in German Village, Ohio. Attendees took part in a team building experience while preparing a four-course meal with a focus on foods for health. This unique event connected several new collaborators and highlighted the important role the FIC plays in building the food research network at Ohio State.  Thanks to all who attended!

Discovery Themes Update


The second round of Discovery Themes proposal winners were announced mid-August. They received 33 proposals involving more than 625 individuals representing multiple campuses and all 14 colleges. The second Request for Proposals focused on compelling challenges and associated big ideas in the areas of Emerging and Re-emerging Diseases, Materials for a Sustainable World and Food to Improve Health. FIC Co-Directors Steven Schwartz's and Steven Clinton's proposal, "Personalized Food and Nutritional Metabolic Profiling to Improve Health," was selected to move forward. Congratulations to all for their efforts.

Check out the FIC Blog!


Upcoming Events

2014 International Nonthermal Processing Workshop and Short Course
Date: October 21, 2014
Location: Nationwide and Ohio Farm Bureau 4-H Center 2201 Fred Taylor Dr. Columbus, OH 43210
The Ohio State University Department of Food Science and Technology, College of Food Ag Env Sciences is hosting the 2014 International Nonthermal Processing Workshop and Short course  at Nationwide and Ohio Farm Bureau 4-H Center from October 21-24, 2014 with the theme “Nonthermal Processing Systems for Healthy and Sustainable Foods”. Learn more

The New Dietary Guidelines for Americans: Preparing for the 2015 Release
Date: November 20, 2014
Location: The Blackwell Inn & Conference Center, 2110 Tuttle Park Pl, Columbus, OH 43210
On November 20, 2014 the Food Innovation Center at The Ohio State University will assemble the nation’s leading health and nutrition experts to explore the current state of the American diet and innovative implementations of the DGA. Learn more at

Support the Food Innovation Center

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