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Appendix L
Public Information-Gathering Workshop Agenda

STRATEGIES TO REDUCE SODIUM INTAKE


Institute of Medicine

Food and Nutrition Board


Venable Conference Center, Room E11200 (8th floor)

575 7th Street, N.W.

Washington, DC 20004


March 30, 2009

8:30 a.m.

Welcome and Overview of Committee Tasks

 

Jane Henney, MD, Chair

SESSION 1:

Sodium: Taste Perception and Technological Innovations

 

Moderator: Gary Beauchamp, Ph.D., Committee Member

8:40

Sodium Taste Perception

 

Paul A.S. Breslin, Ph.D., Monell Chemical Senses Center and Rutgers University Department of Nutritional Sciences

8:55

Technological Innovations for Reducing Sodium in Foods

 

Cindy Beeren, Ph.D., Sensory and Consumer Science, Leatherhead Food International

9:10

Committee Discussion with Presenters



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OCR for page 469
Appendix L Public Information-Gathering Workshop Agenda STRATEGIES TO REDUCE SODIUM INTAKE Institute of Medicine Food and Nutrition Board Venable Conference Center, Room E11200 (8th floor) 575 7th Street, N.W. Washington, DC 20004 March 30, 2009 8:30 a.m. Welcome and Overview of Committee Tasks Jane Henney, MD, Chair SESSION 1: Sodium: Taste Perception and Technological Innovations Moderator: Gary Beauchamp, Ph.D., Committee Member 8:40 Sodium Taste Perception Paul A.S. Breslin, Ph.D., Monell Chemical Senses Center and Rutgers Uniersity Department of Nutritional Sciences 8:55 Technological Innovations for Reducing Sodium in Foods Cindy Beeren, Ph.D., Sensory and Consumer Science, Leatherhead Food International 9:10 Committee Discussion with Presenters 

OCR for page 469
0 APPENDIX L SESSION 2: Consumer Interface: Public Health Interventions Over Time and Current Consumer Perspectives Moderator: Glorian Sorensen, Ph.D., M.P.H., Committee Member 9:30 Overview of U.S. Public Health Interventions to Reduce Sodium Intake and Hypertension Ed Roccella, Ph.D., M.P.H., Program Coordinator, National Heart, Lung, and Blood Institute, National Institutes of Health (retired) 9:40 Consumer Perspectives on Sodium Intake and Reduced- Sodium Foods Susan Borra, R.D., Executie Vice President, Managing Director for Nutrition, Food, and Wellness, Edelman 9:50 Committee Discussion with Presenters 10:10 Break SESSION 3: Regulatory Options for Reducing Sodium Intake Moderator: Daid Vladeck, J.D., LLM, Committee Member 10:25 Overview of Regulatory Options Michael R. Taylor, J.D., Research Professor of Health Policy, School of Public Health, George Washington Uniersity 10:40 Reactions and Discussion Panel Fred Degnan, J.D., Partner, King and Spalding Philip Derfler, J.D., Assistant Administrator of the Office of Policy and Program Deelopment, Food Safety and Inspection Serice, U.S. Department of Agriculture Michael R. Taylor, J.D., Research Professor of Health Policy, School of Public Health, George Washington Uniersity 10:55 Committee Discussion with Presenters SESSION 4: Surveillance and Monitoring Moderator: Ronette Briefel, Dr.P.H., R.D., Committee Member 11:20 Challenges in Biological Measures and Survey Methodologies Cliff Johnson, M.S.P.H., Director of the Diision of Health

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 APPENDIX L and Nutrition Examination Sureys, National Center for Health Statistics, Centers for Disease Control and Preention 11:30 Challenges in Developing and Maintaining Food Composition Tables for Sodium Alanna Moshfegh, M.S., R.D., Research Leader and Superisory Nutritionist, Food Sureys Research Group, U.S. Department of Agriculture 11:40 Contributions of Specific Food Categories to Current Sodium Intake Eric Hentges, Ph.D., Executie Director, International Life Sciences Institute 11:50 Committee Discussion with Presenters 12:00 p.m. Lunch on Your Own SESSION 5: The United Kingdom Experience in Reducing Sodium Intake Moderator: Beth Yetley, Ph.D., Committee Member 1:00 Overview of Food Standards Agency Campaign to Reduce Salt Consumption Corinne Vaughan, Deputy Head of Nutrition Diision, Food Standards Agency 1:20 Lessons Learned from the Salt Campaign—A Retailer’s Perspective Vanessa Hattersley, Company Nutritionist, ASDA 1:30 Lessons Learned from the Salt Campaign—A Food Processor’s Perspective Ed Fern, Ph.D., Head of Corporate Nutrition, Nestlé 1:40 Committee Discussion with Presenters 2:00 Break SESSION 6: Perspectives of the Food Industry and Food Service Moderator: John Ruff, M.A., Committee Member 2:10 Perspectives from the Food Processing Industry—Campbell Soup Chor San Khoo, Ph.D., Vice President of Global Nutrition and Health, Campbell Soup Company

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 APPENDIX L 2:25 Perspectives from the Food Processing Industry—Kraft Foods Todd Abraham, Ph.D., Vice President of Global Nutrition, Kraft Foods 2:35 Perspectives from the Food Processing Industry—Unilever Douglas Balentine, Ph.D., Director of Nutrition Sciences for the Americas, Unileer 2:45 Perspectives from the Food Service Industry—Compass Group Deanne Brandstetter, M.B.A., R.D., Vice President of Nutrition and Wellness, Compass Group North America 2:55 Perspectives from the Food Service Industry—Burger King Stephanie Rohm Quirantes, M.S., R.D., L.D./N., Nutrition Manager, North America, Burger King 3:05 Perspectives from the Food Service Industry—National Restaurant Association Elizabeth Johnson, M.S., R.D., Executie Vice President for Public Affairs, National Restaurant Association 3:15 Committee Discussion with Presenters 3:45 Break SESSION 7: Three-Minute Comments from Stakeholders Moderator: Jane Henney, M.D., Committee Chair Stakeholders Registered to Make Comments as of March 10, 2009: The Salt Institute (Morton Satin) The Truthful Labeling Coalition (Charles Hansen III) Center for Science in the Public Interest (Michael Jacobson) Grocery Manufacturers Association (Robert Earl) American Heart Association (Frank Sacks) Centers for Disease Control and Prevention (Darwin Labarthe) Institute of Food Technologists (Sara Olhourst) 5:00 Adjourn