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Translating Carbohydrate Quality Into Evidence-Based, Consumer-Relevant Approaches

Consumer confusion about carbohydrates can lead to restriction diets with low overall healthfulness. Ultimately, this project aims to help consumers select healthier choices among food sources of carbohydrates by merging the scientific evidence with consumer perspectives. NORC at the University of Chicago is conducting research to understand how consumers make decisions about the healthfulness of […]

Myths and Realities of Artificial Intelligence: Setting the Record Straight

Recorded December 5, 2023

Description:

As the food & nutrition community starts to build a general understanding of Artificial Intelligence (AI) and its uses, this webinar address common myths and realities regarding AI. First, there are the subsets – machine, deep, and generative learning, which are terms sometimes used interchangeably or incorrectly. In addition, what can it produce – is it appropriate for every question or only for very technical or futuristic needs? Finally, AI is commonly viewed as a ‘black box’ which challenges trust and brings concerns about bias. What is really going on ‘in there’, and how can users be sure that the output is ready for use?

The Promise and Hype of AI: Where Are We – And Where Are We Going?

Recorded October 17, 2023

Description:

ChatGPT seems to be everywhere. News outlets tout its promise yet also highlight its potential pitfalls. Yet despite questions around their responsible use, ChatGPT and other AI tools are currently being implemented from education to business to research, with even more transformational advances on the horizon. How can we leverage this technology to enable insightful answers to today’s science challenges and inspire creative thinking? Dr. Andrew Maynard of Arizona State University described the fundamentals of OpenAI’s ChatGPT capabilities, and approaches to effectively using AI (e.g., through “prompt engineering”) to shape inquiries and extract the most insightful and relevant answers for various applications.

Food Safety in the Era of Alternative Proteins: Challenges and Solutions

Recorded August 23, 2023

Description:

There is a growing interest and innovation in field of alternative proteins including both plant-based and cell-based products. As with any novel food technology, ensuring their safety is of the utmost importance for public health and ultimately the success of these new products. This webinar will address the food safety hazards associated with alternative proteins and the mitigation strategies that are being taken as these novel foods are developed for the market.

Diet-Microbiome Interactions in Older People: Effect on Inflammaging

Recorded May 18, 2023

Description:

“Inflammaging” describes the low-grade inflammation that arises from age-related changes to the immune system. Intersecting with age-related inflammation are age-related changes to the gut microbiome. These two systemic changes can modify disease risk, with that disease circling back to affect immune response and gut microbiome composition and function. This webinar discusses potential dietary interventions to target gut-microbiome changes linked to both “healthy” and “unhealthy aging” as well as knowledge gaps and research needed to further understand how to promote a “healthy aging” process.

Can Diet Impact the Gut Microbiome to Support a ‘Healthy’ Immune Response? What We Know Today

Recorded January 11, 2023

Description:

The gut microbiome has a role in “programming” the immune system – a significant component of which operates in the gut. It is also well-documented that diet has a notable impact on the gut microbiome but that there are differences among individuals. Join IAFNS as Dr Philip Calder, Head of the School of Human Development and Health, and Professor of Nutritional Immunology at the University of Southampton, provides an overview of the knowns and unknowns related to how diet can support a “healthy” immune response, considering nutritional modulation of the gut microbiome.

Live Microbe Data and How to Submit to the Global Branded Food Products Database

Recorded February 27, 2023

Description:

The partners for the USDA Global Branded Food Products Database have made it possible for food manufacturers to contribute to the Database information on live microbes creating the opportunity to advance new health research. This webinar will provide an overview of the rationale for inclusion of dietary microbes, USDA’s data validation process, how to access the data in the Global Branded Foods Products Database and how manufacturers can share live microbe data through the Global Data Synchronization Network.

The Power of Storytelling in Scientific Communications

An understanding of the narrative arc in scientific contexts will assist in building storytelling techniques for scientists.

As part of the 2023 Science Innovation Showcase, Andi Robinson (Hijinx Marketing/Butler University) reviewed the essence of storytelling in science including an exploration of some notable examples of storytelling in science.  Also explored was the challenges in scientific communication  - including the complexity and specialization of scientific information.  An understanding of the narrative arc in scientific contexts will assist in building storytelling techniques for scientists. Additionally, case studies are presented with examples from both the public and private sector.

More information on the IAFNS 2023 Science Innovation Showcase is available here.

Benefits of Potassium Substitution for Public Health

Recorded January 29, 2024

IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). The Webinar: Benefits of Potassium Substitution for Public Health awards 1 Continuing Professional Education Unit (CPEU), for completion of this recorded webinar until January 28, 2027, in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.

Description:

Hypertension is the single most important and modifiable risk factor for cardiovascular morbidity and mortality worldwide. Non-pharmacologic interventions — in particular dietary modifications — have been established to decrease blood pressure and hypertension-related adverse cardiovascular events. Among those dietary modifications, sodium intake restriction dominates guidelines from professional organizations and has garnered the greatest attention from the mainstream media. Despite guidelines and health campaigns, dietary sodium intake globally has not noticeably changed over recent decades.

Meanwhile, increasing dietary potassium intake has remained on the sidelines, despite its having similar blood pressure-lowering effects. New research reveals a potential mechanism of action, with the elucidation of its effect on natriuresis via the potassium switch effect. Additionally, potassium substituted salt has been shown to not only reduce blood pressure, but also reduce the risk for stroke and cardiovascular mortality. Speakers will discuss these data and a shift from a sodium-focused to a sodium- and potassium-focused approach to dietary modification with an emphasis on intervention strategies which can easily be implemented into clinical practice.

Speakers:

Trish Zecca MS, IAFNS, Moderator

Paul Welling, MD, Professor of Medicine, Johns Hopkins University School of Medicine.

Kristin Reimers, PhD, RD, Research Fellow Conagra Brand

 Commission on Dietetic Registration Performance Indicators:

4.1.2 Interprets and integrates evidence-based research and literature in decision-making.
6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations.
8.1 Interprets and applies current food and nutrition science in nutrition and dietetic practice.

If a CEU certificate is needed, please complete the survey

Why is Cutting Back on Sodium So Hard? Exploring the Sensory Science, Consumer Perceptions and Culinary Solutions

Recorded January 31, 2024

IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). The Webinar: Why is Reducing Sodium So Hard? Sensory Science, Consumer Insights and Culinary Solutions awards 1.5 Continuing Professional Education Unit (CPEU), for completion of this recorded webinar until January 30, 2027, in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.

Description:

Sodium reduction efforts are at the center of a complex nexus of taste, food safety, consumer perceptions and culinary solutions. Participants in this webinar will learn about the science behind taste and smell, while also exploring the various factors that influence consumers’ sodium perceptions and behaviors.

A global sensory expert from Monell Chemical Senses Center will feature the sensory science behind sodium and its impact on taste preferences and the role taste and smell play in overall enjoyment. With this scientific knowledge, participants will be able to better navigate the sensory challenges of reducing sodium. A Cargill market research official will examine consumers’ perceptions of sodium, including the impact on purchasing decisions, avoidance behaviors, health perceptions and their familiarity with sodium and sodium replacers.  These consumer insights will equip participants with tools to reduce sodium, deliver on consumers preferences and help provide effective dietary counsel.

In addition to exploring the challenge of sodium reduction, Nestlé’s Director of Culinary Innovation will share alternative solutions for delivering taste-driven products with reduced sodium content. Participants will learn innovative techniques and ingredients that can be used to enhance flavors and create delicious, low-sodium options.

Speakers:

Marlene Schmidt, Sr. NHW Manager, Nestlé USA, Moderator

Gary Beauchamp PhD, Distinguished Member; Emeritus Director and President, Monell Chemical Senses Center

Karlis Nollendorfs, MMR, Market Insights Lead, Cargill

Robert Fedorko, Director of Culinary Innovation, Nestlé USA

 Commission on Dietetic Registration Performance Indicators:

4.1.2 Interprets and integrates evidence-based research and literature in decision-making.
6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations.
8.5.2 Develops or modifies recipes, menus, and meals using sensory perception and other food components.

If a CEU certificate is needed, please complete the survey