Invited Expert Presentations

William H. Dietz, M.D., Ph.D.

William H. Dietz, M.D., Ph.D.

Dr. Dietz is the former Director of the Division of Nutrition, Physical Activity, and Obesity in the Center for Chronic Disease Prevention and Health Promotion at the CDC. Prior to his appointment to the CDC, he was a Professor of Pediatrics at the Tuft’s University School of Medicine, and Director of Clinical Nutrition at the Floating Hospital of New England Medical Center Hospitals. He received his BA from Wesleyan University in 1966 and his MD from the University of Pennsylvania in 1970. After the completion of his residency at Upstate Medical Center, he received a Ph.D. in Nutritional Biochemistry from Massachusetts Institute of Technology. He has been a councilor and past president of the American Society for Clinical Nutrition, and past president of the North American Association for the Study of Obesity. From 2001-2003 he served as a member of the Advisory Board to the Institute of Nutrition, Metabolism, and Diabetes of the Canadian Institutes for Health Research. In 1995 he received the John Stalker award from the American School Food Service Association for his efforts to improve the school lunch. Dr. Dietz served on the 1995 Dietary Guidelines Advisory Committee. In 1997, Dr. Dietz received the Brock Medal of Excellence in Pediatrics from the New York Academy of Medicine. In 1998, Dr. Dietz was elected to the Institute of Medicine of the National Academy of Sciences. In 2000, he received the William G. Anderson Award from the American Alliance for Health, Physical Education, Recreation and Dance, and was recognized for excellence in his work and advocacy by the Association of State and Territorial Public Health Nutrition Directors. In 2002, he was made an honorary member of the American Dietetic Association, and received the Holroyd-Sherry award for his outstanding contributions to the field of children, adolescents and the media. In 2005 he received the George Bray Founders Award from the North American Association for the Study of Obesity. In 2006, he received the Nutrition Award from the American Academy of Pediatrics for outstanding research related to nutrition of infants and children. In 2008 he received the Oded Bar-Or award from the Obesity Society for excellence in pediatric obesity research. In 2012, Dr. Dietz received a Special Recognition Award from the American Academy of Pediatrics Provisional Section on Obesity, and the Outstanding Achievement Award from the Georgia Chapter of the American Academy of Pediatrics. He is the author of over 200 publications in the scientific literature, and the editor of five books, including Clinical Obesity in Adults and Children, and Nutrition: What Every Parent Needs to Know.

Download Dr. Dietz’s Presentation [PDF – 150KB]

Deborah F. Tate, Ph.D.

Deborah F. Tate

Dr. Tate is an Associate Professor in the Gillings School of Global Public Health at the University of North Carolina at Chapel Hill. She is appointed in the Department of Health Behavior, the Department of Nutrition, and the Lineberger Comprehensive Cancer Center. Tate has a Ph.D. in clinical psychology and specializes in behavioral prevention and treatment of obesity across the lifespan. Her research program focuses on two main areas: (a) strategies for improving both short and long-term weight loss with interventions and (b) the translation of obesity treatment programs using alternatives to clinic-based care with a particular focus on using technology. She has developed and evaluated in several of the first randomized trials methods for delivering comprehensive behavior change programs using the Internet and other technologies to deliver behavioral treatments for obesity. She has evaluated alternative methods for providing professional guidance in Internet programs including chats, webinars, and automated “virtual” counselors to determine the necessary amount of human intervention to produce sustainable behavior change. Her recent and current NIH funded research is examining delivery of obesity treatment programs in a stepped care fashion, reserving more intensive, expensive approaches for demonstrated failure with lower cost options; web-based and incentive based approaches for worksites; weight gain prevention using face to face, web and mobile technology for young adults (18-35), translating Internet obesity treatment interventions for use with low-income post-partum women in WIC (including a Spanish translation) and conducting an effectiveness trial for tailored Internet weight control in primary care practices. She serves as the Intervention sub-committee chair for the NIH funded EARLY (Early Adulthood Reduction of Weight through Lifestyle Intervention) consortium of trials; 7 grants funded to examine weight loss and weight gain prevention using innovative technology based interventions in adults age 18-35. In addition to her own research, Dr. Tate is the Director of an NIH P30 Core (NCI) and a NORC (Nutrition Obesity Research Center – NIDDK) Core that focuses on assisting researchers conducting behavioral intervention research with particular emphasis on communications and technology based applications. She teaches an advanced doctoral course on the application of behavioral theory in developing and evaluating innovative health promotion and disease prevention interventions, a course on advanced nutrition intervention research methods, and serves as a standing member of the NIH PRDP study section.

Download Dr. Tate’s Presentation [PDF – 869KB]

Sonia Angell, MD, MPH, DTM&H, FACP

DGHP - Sonia Angell, MD, MPH, DTM&H, FACP

Dr. Sonia Angell is Chief of the Noncommunicable Disease Unit and Senior Advisor for Global Noncommunicable Diseases, Division of Global health Protection in the Center for Global Health, Centers for Disease Control and Prevention (CDC). There she provides leadership for global noncommunicable disease strategy, and policy and program development. She has particular expertise in health policy, programming and evaluation, and clinical systems improvement.

Prior to joining the CDC in 2011, she directed the Cardiovascular Disease Prevention and Control Program at the New York City Department of Health and Mental Hygiene. Some of her program’s key accomplishments included regulating the use of trans fat in NYC restaurants, launching and leading the National Salt Reduction Initiative, establishing nutrition standards for food procured by NYC government agencies, and clinical quality improvement initiatives to improve blood pressure and cholesterol control. Dr. Angell was a member of the Institute of Medicine Committee on “Strategies to Reduce Sodium Intake in the United States”, and is currently a member of the Pan American Health Organization Salt Technical Advisory Group. She provides consultation to the World Health Organization in various areas, including strategies for global noncommunicable disease prevention and control, monitoring and evaluation, surveillance and target setting.

Dr. Angell is board certified in internal medicine. She received her medical degree from the University of California San Francisco and completed her residency in Internal Medicine at Brigham Women’s Hospital in Boston. She has a Diploma in Tropical Medicine and Hygiene from the London School of Hygiene and Tropical Medicine, and a Masters in Public Health, Epidemiology, from the University of Michigan. She is a former Robert Wood Johnson Clinical Scholar and is a Fellow of the American College of Physicians.

Download Dr. Angell’s Presentation [PDF – 1.1MB]

John Ruff, B.A., M.A., is currently the Immediate Past President, Institute of Food Technologists.

John Ruff, B.A., M.A., is currently the Immediate Past President, Institute of Food Technologists.

Mr. Ruff retired in 2008 as senior vice president, Global Quality, Scientific Affairs and Nutrition, for Kraft Foods. Prior to joining Kraft, Mr. Ruff was a technical brand manager for Procter & Gamble in England. During his 36-year career with Kraft and the former General Foods, Mr. Ruff worked in six countries and gained experience in product and process development for beverages, coffee, confectionery, desserts, and meals. He has led major basic research programs in sugar and salt substitutes, food safety initiatives, and “greenfield” site startups. Mr. Ruff headed research and development groups for both Kraft International and North American businesses where he successfully integrated the technical operations of numerous acquisitions, established global centers of expertise and led a worldwide advisory council consisting of external experts who helped guide Kraft’s health and wellness initiatives.

Mr. Ruff served on the Institute of Medicine (IOM) committee on strategies to reduce sodium intake. He is a past president of the International Life Sciences Institute, past chair of the Food Processors Association (NFPA), past chair of the IFT Foundation, and a fellow of the Institute of Food Science and Technology in the United Kingdom.

Mr. Ruff received his M.A. in biochemistry and a B.A. in natural science from Cambridge University in the United Kingdom.

Download Dr. Ruff’s Presentation [PDF – 1.3MB]