I went to this conference last year & it was wonderful. I’m trying to go again this year — so join us – it’s going to be great

Every once in a while, you get the opportunity to sit down and have a frank discussion about the real issues at hand. Every once in a while, you get a chance to take a seat at an event that allows you to see, hear, touch, feel and experience the problems, and importantly, to learn what is possible. In a Field to Plate Exchange Forum, the barriers to discussion are removed, replaced with an open slate, an opportunity for open, unobstructed dialog.

Field to Plate Spring 2007 Exchange Forum – France

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CHILDREN, OBESITY, FOOD CHOICE AND THE ENVIRONMENT:

Helping Children Make Healthful Food and Lifestyle Choices in the School, Home and Community Environment

** With a Special Focus on School Lunch and Nutrition Education in France and the USA ** – and 2 on-site school visits that include school lunch!

April 22-27, 2007 Loire Valley & the Vendee, France

6 great days with expert minds from the USA and France. A rare chance to sit down for a week and talk openly and frankly about the issues.

Information http://www.fieldtoplate.com/france_spring_07.php

Keynote Speaker: Chef Deborah Madison, award winning chef, author and
Writer. Presenting – “From sweet to ripe peach – using “live food tools” to encourage change in kids’ food choices.

Space limited to 30 people

email: amanda@fieldtoplate.com

ADDITIONAL CONFIRMED SPEAKERS INCLUDE:

Jeanne Goldberg, PhD, RD, Director of the Center on Nutrition
Communication, Friedman School of Nutrition Science and Policy,
Tufts University

Jill Nicholls, PhD, Director Nutrition and Scientific Affairs,
National Dairy Council

Tom Commeret, MA, Principal, Marblehead Community Charter Public School

Anne Tallec, MD, co-author National Nutrition Policy, France

Sandrine Guignot, PhD, Program Director, “Preventing Childhood
Obesity Together” EPODE, France

Barbara Bidan, Director of Nutrition and Communications, Fleury-
Michon, France

22 CPEs for Registered Dietitians and Dietetic Technicians

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EVENT HIGHLIGHTS:

· 2 onsite school visits with kitchen and cafeteria tours that
include school lunch: elementary and high school-college visits

• Private supermarket tour and insights into new products and
innovations for the French consumer: special focus nutrition
communications to the public and kids products

• 6 days of dynamic, interactive, intimate learning experiences and
presentations from U.S. and French speakers

• Leading edge insights from U.S. and French researchers and opinion
leaders who are making a difference in the future of children

• Roundtable discussions and Q&A daily

• Consumer insights into the French supermarket and shopping
experience

• Private wine tasting and cheese tours

• Guided tours of 2 Loire Valley chateaux

• World class cuisine and accommodations in a 15th century castle
(Loire Valley) and a 16th century chateau (Vendee)

• All presentations are in English or translated into English

• 22 Continuing Education Credits for RDs / DTRs. Application for CHES Category I continuing education contact hours (CHEC) has been made

• An optional weekend of Food and Art in Paris
• Featuring independent research findings from the Mintel Group

MORE INFORMATION:

http://www.fieldtoplate.com/ france_spring_07.php

Email: amanda@fieldtoplate.com or Tel (direct): 301.865.4607