April 17, 2020
To all NACSN members and friends Dear colleagues and friends:
It is my great pleasure to notify you of the third webinar offered by the North America Chinese Society for Nutrition (NACSN) in 2020. Drs. Guoxun Chen at the University of Tennessee, Chaodong Wu at Texas A&M University, Jingrong Zhou at Harvard Medical School, and Ling Zhao at the University of Tennessee will team- up and present a topic regarding COVID-19 pandemic and nutrition-related issues. This is a great opportunity for NACSN members and friends to further learn the life span of a coronaviruses, their infection routes, human responses to COVID-19 infection, current understanding of nutritional strategies against COVID-19, and considerations for nutritional research.
It is my pleasure to announce that this Webinar will also provide one credit hour of continue education if registered dietitians watch it online. Below, you will find the detail information of this webinar, the web link, speaker introduction and abstract.
Activity: The Third Webinar North America Chinese Society for Nutrition (NACSN) in 2020 Title: Nutrition and COVID-19: Observations and Reflections
Speaker: Drs. Guoxun Chen, Chaodong Wu, Jin-Rong Zhou, and Ling Zhao
Time: 9:00 to 10:00 PM (Eastern Standard Time)
Date: Saturday, April 25, 2020
Webinar link: https://zoom.us/j/91130288123?pwd=QzV0Yzh3OGtHaHJ0YXRoUldtcnJyUT09 Meeting ID: 911 3028 8123
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Dr. Guoxun Chen is an Associate Professor in the Department of Nutrition at the University of Tennessee, Knoxville. Dr. Chen obtained his BS in Virology and Molecular Biology from Wuhan University and PhD in Biochemistry and Molecular Biology from the University of Texas Southwestern Medical Center Dallas, and has studied the role of vitamin A in the regulation of glucose and lipid metabolism.
Dr. Chaodong Wu is a Professor of Nutrition at Texas A&M University (TAMU, College Station, Texas) and Faculty Fellow of Texas A&M AgriLife Research. Dr. Wu obtained his MD in Medicine from Hubei University of Chinese Medicine and his PhD in Medical Science from Beijing Medical University. Dr. Wu’s research focuses on unhealthy nutrition-associated metabolic diseases.
Dr. Jin-Rong (Joseph) Zhou is an Associate Professor of Surgery at Harvard Medical School and the Director of the Nutrition/Metabolism Laboratory at the Beth Israel Deaconess Medical Center in Boston. Dr. Zhou obtained his BS in Chemistry and MS in Environmental Sciences from Nanjing University and his PhD in Nutritional Sciences from the University of Illinois at Urbana-Champaign. Dr. Zhou’s research focuses on bioactive dietary and nutritional components for the prevention and treatment of chronic diseases, such as cancer, metabolic disorders, and neurodegenerative diseases.
Dr. Ling Zhao is an Associate Professor in the Department of Nutrition at the University of Tennessee, Knoxville. Dr. Zhao obtained her M.D in Preventive Medicine from Beijing Medical University and PhD of Molecular and Biochemical Nutrition at University of California, Berkeley. Dr. Zhao’s research focuses on adipocyte biology, obesity, and chromic metabolic diseases.
Abstract: Since January 2020, the epidemic of COVID-19, a diseased caused by infection of SARS-CoV2 also called 2019-nCoV, has become a focus of public health globally. To date, more than 2 million people have been infected, which has led to more than 147,000 deaths worldwide. SARS-CoV2 is a member of coronavirus family, which can infect both human and animals. This virus infects human through air droplets and impacts human respiratory system. Its infection acting with other comorbidities can be fatal. Currently, quick and accurate diagnostic tools have been developed to examine more and more people accurately and quickly. In addition, various forms of vaccines and drugs targeting the critical steps of viral proliferation have been investigated and may be on the market in the near future. Nutritional status is one factor that plays a critical role in a person’s immunity. This is also the case of COVID-19. This Webinar will provide an opportunity for people in nutritional science field to learn the life span of coronavirus, sources and infections routes, and prevention strategies; key knowledge of how inflammation is triggered during COVID19, and potential roles of nutrition or certain nutrients in improving immune function in relation to COVID19; dietary and nutritional considerations for enhancing immune defense system to reduce the risk of COVID-19 infection, alleviate symptom and help with the recovery from COVID-19 infection; and critical issues regarding the design and execution of nutritional scientific research in the context of roles of nutrition in the COVID-19 treatment and prevention.
This is an event organized and offered by the NACSN. Any use of the content of this webinar in part or whole should be approved by the NACSN. All people interested in this topic are invited to attend.
For RDs who would like to earn continuous education credit, please register by sending an email to NACSN_CPE@yahoo.com. If you have any questions, please send an email to firstname.lastname@example.org or email@example.com. I am looking forward to joining you at the webinar!
Guoxun Chen, PhD.
President of NACSN 2019-2020