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Calorie Restriction, Longevity and Muscle Function: Emerging Research and Clinical Considerations
Dr. Mey will first review the core concepts to biological aging. He will then share evidence that suggest nutritional calorie restriction promotes longevity, discussing research across animal models, human observational studies and even rigorous human clinical trials. Finally, Dr. Mey will identify caveats in the premise that calorie restriction promotes longevity, including concerns for muscle mass, physical function and low body weight.

Performance Indicators* / Learning Objectives:

6.2.3 Interprets data to make recommendations and to inform decisions.

6.2.5 Applies research/evidence-based findings to improve practice, service delivery, and health and nutrition of customers.

8.1.4 Demonstrates knowledge of nutrient requirements throughout the life span and their role in health promotion and disease management.

*This course has been approved for continuing education for Registered Dietitian Nutritionists and Dietetic Technicians, Registered by the Commission on Dietetic Registration (CDR).

Jan 27, 2022 02:00 PM in Eastern Time (US and Canada)

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Postdoctoral Research Fellow, Integrated Physiology and Molecular Metabolism @Pennington Biomedical Research Center
Dr. Mey is a Postdoctoral Research Fellow at Pennington Biomedical Research Center in Baton Rouge, Louisiana and is also a Registered Dietitian. He trained under an NIH T32 grant on botanical approaches to combat metabolic syndrome, where he is investigated the role of whole-grain dietary intake and whole-grain botanical components on whole-body and skeletal muscle protein turnover. His additional research interest includes understanding the role of nutrition and metabolism in aging, respiratory health, ketone body metabolism and clinical malnutrition. Although he has a full-time commitment to research, Dr. Mey actively volunteers for dietetic professional practice groups of the Academy of Nutrition and Dietetics. He is particularly passionate about elevating the dietetic profession and encouraging dietitians to engage in research.