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Diet’s Impact on Communities the Focus of Bowie State University Event

October 18, 2013

(Bowie, Md.) – Oct. 18, 2013 – The impact of diet and nutrition on communities in Prince George’s County and around the globe is the focus of the third annual Food Day Symposium at Bowie State University Thursday, Oct. 24 from 8:30 a.m. – 5:30 p.m. A live healthy cooking demonstration led by Bowie State Dining Services chefs will highlight this free event in the Student Center Ballroom.

Sponsored by Bowie State’s Department of Natural Sciences and the U.S. Department of Agriculture’s Beltsville Human Nutrition Research Center, the symposium is one of hundreds of celebrations organized across the country to raise awareness about how food impacts health and to advocate for increased access to sustainable and affordable foods.

Teams of BSU undergraduate students who assessed the availability of healthy foods in grocery stores in Prince George’s County will share their results in a poster contest. Their findings will contribute to the county’s study to identify food deserts where there are limited options for nutritious, sustainably produced foods.

The keynote speaker is Dr. Steven Shafer, director of the USDABeltsville Agricultural Research Center, the world’s largest and most diversified agricultural research complex. Shafer leads a team of scientists whose research specialties include human nutrition, as well as plant and animal science.

Other speakers include Prince George’s County experts in higher education, government, and nonprofit organizations to discuss overcoming the challenge of hunger and malnutrition in the United States and abroad, the politics of hunger and childhood obesity, and the role of diet in cancer management, among other topics.

Participants will end the day by sharing their opinions about how to promote healthy eating and behavior in Prince George’s County during breakout sessions. Register for Food Day online.

For more information, contact Dr. Anne Osano, assistant professor of biology, at 301-860-3368 or



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