Call for Proposals for Themed Discussions

GBC Nutrition invites proposals for our 4th Ambition Nutrition Symposium to be held May 20, 2020, at George Brown College’s Centre for Hospitality and Culinary Arts in Toronto, Ontario, Canada. This symposium brings together academic professionals, dietitians, culinary experts, and industry leaders for an interactive day filled with discussions, workshops and presentations. The day will focus on nutrition in theory and practice, examining the gaps and opportunities that exist between research, education, nutrition, diet, and culinary arts.

This year’s symposium focuses on the concept of food literacy through a variety of themes including skills and behaviours; food and health choices; socio-cultural aspects of food; ability to acquire and understand information about food; emotions, attitudes and motivations for food intake; and food system complexity (Truman, 2017).

Food literacy requires insights from a variety of fields and in turn, necessitates collaboration amongst researchers, educators, nutritionists, dietitians and culinary professionals. Ambition Nutrition will bring together these diverse visions to explore best practices in food literacy programs and the connections between food insecurity and food literacy.

We are seeking themed panel proposals, facilitated discussions, cookbook displays or posters related to the following key themes:

  1. Food Insecurity and Food Literacy 
  2. Food Literacy Programs-successes and why 
  3. Cooking Programs that improve Food Literacy  

Overall Goals

Our themed discussions at this symposium are related to the following goals:

  1. Develop an awareness and understanding of nutrition literacy throughout the life stages through research presentations in written (posters or cookbooks) or oral communication modes (15 min presentations or 60 min facilitated discussions).
  2. Create a venue for researchers and educators to present, connect and discuss successful food and nutrition literacy programs or cookbooks and share resources from these programs.

To maximize your success for acceptance, please note:

  1. Active involvement of participants: Sessions that don’t use a typical lecture style, but allow participants to reflect on the research, successful programs, and cookbooks and apply them to their situations are valued. Presentation methods will be evaluated for uniqueness.
  2. Sharing of resources: Sessions that go beyond the results and provide resources (either on-line or in print) about the research, program or cookbook will be welcomed, e.g. how delegates can learn more about the topic.
  3. For facilitated discussions: Provide activities contained in the nutrition literacy program/cooking class to the delegates so they can appreciate it in action. Don’t just speak about a successful program you have created, but rather provide hands-on activities for our attendees.
  4. Far-reaching appeal: Delegates’ interests are from many scopes such as education, nutrition, agriculture, food policy and food service, and so the topic(s) should appeal to various audiences.

Please address any questions to Dr Linda Gillis at linda.gillis@georgebrown.ca.


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