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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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