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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



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