1. Nutrition Professionals in Research Research “organized study of a phenomenon -- at both the basic and more applied levels” topics vary between investigators & over time laboratory & applied

2. Nutrition Professionals in Research Why is research important to the nutrition profession? leaders in the field adapt curricula to meet the needs of changing job markets ensure continued competence of prof’ls uncover & apply new knowledge DC has practice/interest groups in research and education ADA has DPGs (Dietetic Practice Groups)

3. Nutrition Professionals in Research Work settings Academic settings Food companies Industry Government

4. Case Study – A Dietitian in Research Ellen Vogel PhD in community nutrition University of Alberta thesis first qualitative case study of a CPNP project Lessons learned provided insight on role of peer outreach in community programming Faculty at University of Ontario Institute of Technology instructing nursing students

5. Gulf oil spill impact ~ 89% respondents at least somewhat concerned with seafood safety from Gulf 50% greatly concerned Affected intentions to eat seafood for majority

6. Sensory Evaluation of Steelhead What was the purpose of the study? To whom would this study be of interest?

7. Study Design 18 fish per tank 6 removed at 1, 4, & 12 hours ControlCO COD

8. Study Design CO=Crude Oil COD=Crude Oil + Dispersant CNTRL=Control

9. Study Results What happened to hydrocarbon concentration in the water samples over time? In the fish flesh? How did sensory characteristics vary with exposure time? Was there a link between chemical content of flesh and sensory characteristics?

10. Conclusions Short term exposure to oil had no detectable influence Short term exposure to oil + dispersant almost immediate change Dispersants decreased quality of fish by increasing off odour & flavour

11. Required Readings Lane, 1992. Nutrition in space. Careless, 2003. Saving private’s lunch