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Cellular and Physiological Nutrition/Metabolism

Clinical and Translational Nutrition
Session Type: Sponsored Satellite Program

Eating With and For Our Eyes: The Intersection of Vision, Sensory Science & Nutrition (Sponsored Satellite Program)

Sunday, June 1, 2025
12:00 PM - 1:30 PM ET
Location:S330 A-D

Sponsored by American Pistachio Growers
CPE American Pistachio Growers

Learning Objectives

At the end of this activity, learners will be able to:
  • Describe the role of food cues on perception, food choice, and food intake
  • Describe the current state of science for nutrition and eye health and its role in informing the future of nutrition research
  • List 2 practical ways in which visual cues can be leveraged to promote
    consumption of eye-healthy foods in various health settings

      • Chair(s)

    • AW

      Amber Wilson, MS, RD

      Senior Director Global Nutrition and North America Marketing
      American Pistachio Growers
      El Dorado Hills, California, United States

      Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

      • Moderator(s)

    • EJ

      Elizabeth Johnson, PhD (she/her/hers)

      professor
      Friedman School of Nutrition Science and Policy
      Tufts University
      Norwood, Massachusetts, United States

      Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

      • Speaker(s)

    • TM

      Travis Masterson, PhD (he/him/his)

      Assistant Professor
      Nutritional Science
      The Pennsylvania State University
      University Park, Pennsylvania, United States

      Disclosure(s): AG1: Grant/Research Support (Ongoing)

    • Tammy Scott, PhD

      Research Assistant Professor
      Center for Population Health; Friedman School of Nutrition Science and Policy
      Friedman School of Nutrition Science and Policy and Tufts University
      Brookline, Massachusetts, United States

      Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

    Vision plays a dual role in nutrition: it shapes how we select, perceive, and enjoy food through sensory perception, and it benefits directly from the nutrients we consume to preserve eye health. This session will explore the interplay between visual cues and dietary behavior, with insights from sensory science on how food appearance influences choices and preferences. Additionally, it will delve into new research on the role of nutrition in supporting vision and cover distinguishable pigments in plants that are vital to support macular pigment optical density (MPOD), a key marker of eye health. Attendees will leave with a deeper understanding of how nutrition science and sensory perception intersect, offering new avenues for research and practical applications to support both dietary decision-making and long-term eye health.

    Presentations:

    • 12:00 PM - 12:20 PM ET
      Welcome and Introductions - Eating With and For Our Eyes: The Intersection of Vision, Sensory Science & Nutrition (Sponsored Satellite Program)

      Moderator: Elizabeth J. Johnson, PhD (she/her/hers) – Tufts University

    • 12:20 PM - 12:40 PM ET
      The Role of Visual Cues in Driving Food Perception, Food Choice, and Eating Behavior - Eating With and For Our Eyes: The Intersection of Vision, Sensory Science & Nutrition (Sponsored Satellite Program)

      Speaker: Travis D. Masterson, PhD (he/him/his) – The Pennsylvania State University

    • 12:40 PM - 1:00 PM ET
      Dietary Interventions to Promote Ocular Health: A Focus on Lutein-Rich Foods - Eating With and For Our Eyes: The Intersection of Vision, Sensory Science & Nutrition (Sponsored Satellite Program)

      Speaker: Tammy M. Scott, PhD – Friedman School of Nutrition Science and Policy and Tufts University

    • 1:00 PM - 1:30 PM ET
      Panel Discussion / Questions and Answers - Eating With and For Our Eyes: The Intersection of Vision, Sensory Science & Nutrition (Sponsored Satellite Program)

      Moderator: Elizabeth J. Johnson, PhD (she/her/hers) – Tufts University

      Speaker: Tammy M. Scott, PhD – Friedman School of Nutrition Science and Policy and Tufts University

      Speaker: Travis D. Masterson, PhD (he/him/his) – The Pennsylvania State University