RCA North Central Regional

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2nd Annual RCA North Central Regional & MN Twin Cities District Dietetic Association

5:30 registration
6-8 pm program

A Puzzling Thing……Food Allergies

1) Myths versus Facts? Sensitivity versus Allergy? What are the common misunderstandings, confusions and hang ups in the world of food allergies? 
This session will discuss current research and evidence-based practice regarding food allergies, methods of treatment, nutritional impact, practical tips for management
of food allergies and the role of the dietitian in the care of patients.

Mary Beth Feuling, MS, RD, CNSD, (Clinic Dietitian Specialist) specializes in working with pediatric patients in the area of food allergy, gastroenterology, and feeding disorders.  She is part of the interdisciplinary feeding team and Eosinophilic Esophagitis clinics and has a vast range of experience as she was a Food Scientist in the past providing product and process development services for a variety of food manufacturers including entrepreneurs to fortune 500 food manufacturing companies.  Her food science background has provided knowledge that has assisted her in continuing the development of the Food Allergy Nutrition Clinic and the interdisciplinary Eosinophilic Esophagitis Clinic at Children’s Hospital.  She specializes in the area of pediatric nutrition, food allergies, feeding disorders and instrumental in developing services that improve the nutritional status of these patients.  She has presented on these topics to a variety of local, regional and national audiences. She has authored the Food Allergy Chapter for the first edition of ASPEN pediatrics core curriculum and most recently an article “Medical and Nutritional Management of Eosinophilic Esophagitis in Children” in Nutrition in Clinical Practice.  She received the 2010 Mariel C. Furlong Award For
“Making A Difference” from the Food Allergy and Anaphylaxis Network (FAAN).  Mary Beth has been instrumental in helping many families navigate the nutritional
challenges of food-allergic and/or food restricted children.

2) Chef Matt Horn designed a 30-minutes session from a full day seminar that he taught, covering the entire physiology of taste.  It was designed as a primer for PD
technicians/technologists that struggle making objective tasting and flavoring judgments.  There’s an Aroma matching exercise where the participants attempt to match “Bazooka” aroma using the component aromas (banana, vanilla, clove, cinnamon, wintergreen etc..) a ten step method on how to taste a sample properly and then some slides n the function of the trigeminal nerve. 

Matt Horn CEC, CRC -  Corporate Executive Chef – Consumer Brands
After receiving an undergraduate degree in graphic design and computer science from the University of MN in 1994, Matt spent the next summer exploring South East Asia. 
Fascinated by the foods and cultures he experienced, he returned to the States and enrolled at The Culinary Institute of America.  Horn graduated near the top of his class
from the Culinary Institute of America in Hyde Park NY in spring of 1997.  He then returned to the Midwest to work with several fine dining establishments such as,
Goodfellows and Aquavit in Minneapolis, The Mansion on Turtle Creek in Dallas and The Four Seasons Hotel in Chicago.  In 2001, Matt moved to Marshall MN to accept
the position of Corporate Chef with The Schwan Food Company.  4 years later, In early 2005 he accepted a Senior Corporate Chef position with General Mills, bakeries and Foodservice in the Twin Cities.  Missing the core values of The Schwan Food Company, he returned to Schwans R&D in 2006 as Corporate Executive Chef.   Later that year he completed his Certified Executive Chef Certification through the American Culinary Federation and most recently attained his Certified Research Chef accreditation through the Research Chef’s Association.