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Institute for the Advancement of Food and Nutrition Sciences (IAFNS) Registered Dietitian CEU – Webinar Series
Webinar Title: Can We Agree? Dietary Guidance Related to Low- and No-Calorie Sweeteners in the US and Canada
Date: August, 26 2021
Time: 11:00 - 12:00 ET
To Register, CLICK HERE
The esteemed panel includes:
Moderator: Johanna Dwyer, DSc, RD, Tufts University
Speakers:
Beth Mayer-Davis, PhD RD, The University of North Carolina at Chapel Hill - DGAC perspective
Mary L'Abbe, PhD, University of Toronto - Health Canada perspective
Description:
The 2020 Dietary Guidelines Advisory Committee reviewed the evidence related to low- and no-calorie sweetener (LNCSs) use and weight, recommending that LNCSs be considered as an option for weight management (with limited evidence). At the same time, the most recent Canadian Food Guide recommends that foods and beverages that are unsweetened should be recommended (regardless of sweetening with or without calories). The World Health Organization is also set to release the latest guidance on use of LNCSs sometime in 2021. This session will offer clarity on the evidence review processes and rationale for final dietary recommendations specific to LNCSs, across the US and Canada, and considering other global approaches. The panel will discuss evidence-review processes and final recommendations, identify evidence gaps, and describe the translation from evidence to policies that aim to protect the health of the target populations. Discussion will include translation of guidance for practitioners that counsel individuals with different goals that may include sugar reduction as a strategy.
Join IAFNS for this webinar targeted to the nutrition and healthcare practitioner community!
Webinar Title: Reducing Sodium Intake – a Food Supply Approach
Date: August, 31 2021
Time: 15:00 - 16:00 ET
To Register, CLICK HERE
Moderator: Naomi K. Fukagawa, MD, PhD, USDA-ARS
Topics and Panelists:
Current Status of Sodium Reduction in Foods - What Has Been Done, and How Much is Possible?
Janice Johnson, PhD, Cargill Inc.
Tools for Sodium Reduction in Foods – The Fundamentals
Soo-Yeun Lee, PhD, University of Illinois
Use of Potassium-Based Sodium Replacers - What Happens to Nutrient Intake?
Mary M. Murphy, MS RD, Exponent
Featuring a question & answer period
Description:
Over the past 8 iterations of the Dietary Guidelines for Americans, sodium intake has exceeded recommended amounts. Elevated intake is the result of many factors, to include quantity in the food supply and food choice or eating behavior. To mitigate one of the most difficult challenges, behavior change, there has been a renewed focus on the food supply factor. In fact, substantial progress has been made to reduce sodium in processed and packaged foods, although challenges remain due to the complex roles of sodium in food safety, technical function, and taste. This session will provide an overview of the tools available to reduce sodium in foods that maintain safety, function, and taste, to include examples from the marketplace. Challenges with specific food products will be examined. Finally, speakers will focus on one of the most used tools, potassium chloride, and relay data from a recently published modeling study that explored the full potential of this tool for sodium reduction and the effect this could have on sodium and potassium intakes in the US population.
Continuing Education Hours: IAFNS is an approved Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education unit (CPEU) for completion of this live webinar.