Longwood Nutrition Seminars 2012- 2013

Click HERE for PDF of program    

Click on a blue title to view a Webcast video of the lecture.

October 2, 2012

Lessons Learned from the FNIH-NIA-FDA Sarcopenia Consensus Summit”

Roger A. Fielding, Ph.D. 
Jean Mayer USDA HNRCA at Tufts University
Beth Israel Deaconess Medical Center/HMS

November 6, 2012

Dietary Composition during Weight-Loss Maintenance: Is a Calorie a Calorie?

Cara B. Ebbeling, Ph.D.
Optimal Weight for Life Program, Boston Children’s Hospital

December 4, 2012

Is Dairy a Basic Food Group?

Walter C. Willett, M.D., Dr. P.H.
Department of Nutrition, Harvard School of Public Health

January 8, 2013

Look AHEAD: Benefits of modest weight losses in improving cardiovascular risk factors in overweight/obese individuals with type 2 diabetes”

Edward S. Horton, M.D.
Department of Medicine, Joslin Diabetes Center

February 5, 2013

HIV Lipodystrophy as a Model of Acquired Visceral Fat Accumulation: Pathogenesis, Clinical Consequences and Novel Treatment Strategies

Steven Grinspoon, M.D.
Program in Nutritional Metabolism and Neuroendocrine Clinical Center
Massachusetts General Hospital

March 5, 2013

Medical Management of Obesity

Jody Dushay, M.D.
Division of Endocrinology, Diabetes, and Metabolism, Beth Israel Deaconess Medical Center

April 2, 2013

Nutrition Management in the Setting of Continuous Renal Replacement Therapy

Becky Lynch, MS, RD LD
Clinical Dietitian Specialist
Brigham & Women 's Hospital
Shilpa Sharma, MD
Post-Doc Research Fellow in Nephrology
Brigham & Women 's Hospital 

May 7, 2013

The use of the low FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) Diet in managing patients with gas and bloating: A Case Presentation

Elisabeth Moore, RD, LDN
Medical Nutrition Therapy, Beth Israel Deaconess Medical Center

June 4, 2013

The Role of omega-3 Fatty Acid, Gamma-Linolenic Acid, and Antioxidant Supplementation in Acute Lung Injury

B. Taylor Thompson, M.D.
Pulmonary and Critical Care Medicine, Massachusetts General Hospital


Supported by the Conrad Taff Educational Fund, Harvard Medical School and Mead Johnson Nutrition