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Strategies to Reduce Sodium Intake in the United States
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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Strategies to Reduce Sodium Intake in the United States
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., Executive 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: David 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 University
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 Development, Food Safety and Inspection Service, U.S. Department of Agriculture
Michael R. Taylor, J.D., Research Professor of Health Policy, School of Public Health, George Washington University
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 Division of Health
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Strategies to Reduce Sodium Intake in the United States
and Nutrition Examination Surveys, National Center for Health Statistics, Centers for Disease Control and Prevention
11:30
Challenges in Developing and Maintaining Food Composition Tables for Sodium
Alanna Moshfegh, M.S., R.D., Research Leader and Supervisory Nutritionist, Food Surveys Research Group, U.S. Department of Agriculture
11:40
Contributions of Specific Food Categories to Current Sodium Intake
Eric Hentges, Ph.D., Executive 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 Division, 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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Strategies to Reduce Sodium Intake in the United States
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, Unilever
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., Executive 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
