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Strategies to Reduce Sodium Intake in the United States (2010)

Chapter: Appendix L: Public Information-Gathering Workshop Agenda

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Suggested Citation:"Appendix L: Public Information-Gathering Workshop Agenda." Institute of Medicine. 2010. Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press. doi: 10.17226/12818.
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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

Suggested Citation:"Appendix L: Public Information-Gathering Workshop Agenda." Institute of Medicine. 2010. Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press. doi: 10.17226/12818.
×

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

Suggested Citation:"Appendix L: Public Information-Gathering Workshop Agenda." Institute of Medicine. 2010. Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press. doi: 10.17226/12818.
×

 

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

Suggested Citation:"Appendix L: Public Information-Gathering Workshop Agenda." Institute of Medicine. 2010. Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press. doi: 10.17226/12818.
×

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

Suggested Citation:"Appendix L: Public Information-Gathering Workshop Agenda." Institute of Medicine. 2010. Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press. doi: 10.17226/12818.
×
Page 469
Suggested Citation:"Appendix L: Public Information-Gathering Workshop Agenda." Institute of Medicine. 2010. Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press. doi: 10.17226/12818.
×
Page 470
Suggested Citation:"Appendix L: Public Information-Gathering Workshop Agenda." Institute of Medicine. 2010. Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press. doi: 10.17226/12818.
×
Page 471
Suggested Citation:"Appendix L: Public Information-Gathering Workshop Agenda." Institute of Medicine. 2010. Strategies to Reduce Sodium Intake in the United States. Washington, DC: The National Academies Press. doi: 10.17226/12818.
×
Page 472
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Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure.

Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.

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