2011 Obesity Conference

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SAVE THE DATE! Tuesday November 1–2 2011 Obesity and Chronic Disease: Making and Unmaking the Epidemic The Obesity and Chronic Disease Symposium, in collaboration with the Ohio State University Food Innovation Center and Nationwide Children’s Hospital, explores the latest medical, educational, community action, and public policy approaches to tackling this international epidemic. Throughout the 1.5 days the faculty and participants will explore: : : Links between Childhood Obesity and Adult Disease – Prenatal Forward : : Interventions to Improve Health Outcomes – from Prevention to “Undoing” Extreme Obesity : : Public Health Initiatives and Industry Collaborations For more information, please log on to www.NationwideChildrens.org/Conferences or call (614) 355-0676

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Obesity and Chronic Disease: Making and Unmaking the Epidemic

Transcript of 2011 Obesity Conference

Page 1: 2011 Obesity Conference

SAVE THE DATE!Tuesday November 1–2 2011

Obesity and Chronic Disease: Making and Unmaking the Epidemic

The Obesity and Chronic Disease Symposium, in collaboration with the Ohio State University Food Innovation Center and Nationwide Children’s Hospital, explores the latest medical, educational, community action, and public policy approaches to tackling this international epidemic. Throughout the 1.5 days the faculty and participants will explore:

:: Links between Childhood Obesity and Adult Disease – Prenatal Forward

:: Interventions to Improve Health Outcomes – from Prevention to “Undoing” Extreme Obesity

:: Public Health Initiatives and Industry Collaborations

For more information, please log on to www.NationwideChildrens.org/Conferencesor call (614) 355-0676

Page 2: 2011 Obesity Conference

700 Children’s D

rive • Colum

bus, Ohio 43205 • (614) 355-0676

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ationwideC

hildrens.org/Conferences

Tu

esday, N

ovem

ber 1–2, 2011

Obesity and C

hronic Disease:

Making and U

nmaking the Epidem

ic

The Blackwell C

onference Center and H

otel

Target audience: physicians, nurses, dietitians, public health professionals, and policy-m

akers as w

ell as food industry representatives.

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