Reducing Sodium Intake – a Food Supply Approach

Recorded August 31, 2021

Continuing Education Hours: IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of this recorded webinar until August 31, 2024.

Description: Over the past 8 iterations of the Dietary Guidelines for Americans, sodium intake has exceeded recommended amounts. Elevated intake is the result of many factors, to include quantity in the food supply and food choice or eating behavior. To mitigate one of the most difficult challenges, behavior change, there has been a renewed focus on the food supply factor.  In fact, substantial progress has been made to reduce sodium in processed and packaged foods, although challenges remain due to the complex roles of sodium in food safety, technical function, and taste. This session will provide an overview of the tools available to reduce sodium in foods that maintain safety, function, and taste, to include examples from the marketplace. Challenges with specific food products will be examined. Finally, speakers will focus on one of the most used tools, potassium chloride, and relay data from a recently published modeling study that explored the full potential of this tool for sodium reduction and the effect this could have on sodium and potassium intakes in the US population.

Webinar program:

Welcome from IAFNS

Naomi Fukagawa, MD PhD, USDA-ARS - Moderator

Current Status of Sodium Reduction in Foods - What Has Been Done, and How Much is Possible?

  • Janice Johnson, PhD, Cargill

Tools for Sodium Reduction in Foods – The Fundamentals

  • Soo-Yeun Lee, PhD, University of Illinois

Use of Potassium-Based Sodium Replacers - What Happens to Nutrient Intake?

  • Mary Murphy, MS, RD, Exponent

 

Learning Objectives:

Upon completion of this webinar, participants will be able to:

  1. The multiple roles of sodium in foods and the complexities of reducing this ingredient in different food categories.
  2. The tools available for sodium reduction, including the potential for potassium chloride use in the food supply to affect intakes of sodium and potassium.
  3. Progress in sodium reduction and what is needed to achieve more.

Performance Indicators

  • 4.1.2 Interprets and integrates evidence-based research and literature in decision making.
  • 8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social science in practice.
  • 8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends.

If a CEU certificate is needed, please complete the survey

Can We Agree? Dietary Guidance Related To Low- And No-Calorie Sweeteners In The US And Canada

Recorded August 26, 2021

Continuing Education Hours: IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of this recorded webinar until August 26, 2024.

Description:

The 2020 Dietary Guidelines Advisory Committee reviewed the evidence related to low- and no-calorie sweetener (LNCSs) use and weight, recommending that LNCSs be considered as an option for weight management (with limited evidence). The Dietary Guidelines that followed state that LNCSs “may reduce calorie intake in the short-term and aid in weight management”. At the same time, the most recent Canadian Food Guide recommends that foods and beverages that are unsweetened should be recommended (regardless of sweetening with or without calories). The World Health Organization is also set to release the latest guidance on use of LNCSs sometime in 2021. This session will offer clarity on the evidence review processes and rationale for dietary recommendations specific to LNCSs, across the US and Canada, and considering other global approaches. The panel will discuss evidence-review processes and final recommendations, identify evidence gaps, and describe the translation from evidence to policies that aim to protect the health of the target populations. Discussion will include translation of guidance for practitioners that counsel individuals with different goals that may include sugar reduction as a strategy.

Webinar program:                                                                     

Welcome from IAFNS

  • Johanna Dwyer, DSc, RD, Tufts University - Moderator

The DGAC Perspective

  • Beth Mayer-Davis, PhD RD, The University of North Carolina at Chapel Hill

A Canadian Perspective

  • Mary L'Abbe, PhD, University of Toronto

Learning Objectives:

Upon completion of this webinar, participants will be able to:

  1. Explain the evidence evaluation processes that are used by the US Dietary Guidelines Advisory Committee and Health Canada, and the respective rationales for selecting that process.
  2. Describe the evidence base for use of low-calorie sweeteners and translation into dietary guidance as well as evidence that would be useful for future reviews.
  3. Explain the recommendations for LCS use and the underlying rationale, as defined in the 2020 Dietary Guidelines Advisory Committee report and translated in the Dietary Guidelines for Americans, and compare/contrast these with recommendations from other global authorities.

Performance Indicators

  • 4.1.2 Interprets and integrates evidence-based research and literature in decision making.
  • 6.2.3 Interprets data to make recommendations and to inform decisions
  • 8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social science in practice

If a CEU certificate is needed, please complete the survey

Acceptable Daily Intake (ADI) for Low- and No-Calorie Sweeteners

Recorded July 15, 2021

Continuing Education Hours: IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of this recorded webinar until July 15, 2024.

Description: Low- and no-calorie sweeteners (LNCSs) are a key tool for reduction of added sugars intake – which can be critical for individuals that have a health condition (e.g., diabetes) requiring attention to dietary carbohydrate.  As part of the approval process for a new food ingredient, regulatory agencies set an Acceptable Daily Intake (ADI). Interpretation of LCS intakes in nutrition studies using the ADI affects the perception of LCS as a beneficial tool. In alignment with this perception, consumers, nutrition practitioners, and clinicians make decisions about using or advising use of LNCSs. There has been a rise in the number of publications that evaluate the safety of LNCSs for consumption which reference the ADI. Misinterpretation of the ADI can erode confidence in the safety and efficacy of LNCSs as a dietary tool, negatively impacting health management, despite that regulatory approvals already account for the ADI. There is an opportunity for explicitly detailing the derivation and appropriate application of the ADI to the nutrition community. This webinar will help researchers and clinicians to better understand what is meant by an ADI and to address patient and consumer concerns about LNCSs and their value as dietary management tools.

Webinar program:

Welcome from IAFNS

The "ADI" for Low- and No-Calorie Sweeteners: Origin, Interpretation, and Application

  • Dr. Daniele Wikoff, PhD, ToxStrategies

The LNCS ADI: Understanding Limits in Practice

  • Dr. Deepa Handu, PhD RDN, The Academy of Nutrition and Dietetics

Q & A

Learning Objectives:

Upon completion of this webinar, participants will be able to:

  1. Describe derivation of an acceptable daily intake (ADI) value and understand the underlying rationale and degree of protection conferred to consumers.
  2. Critically review and interpret nutrition research studies that apply the ADI as a health-based benchmark.
  3. Discuss science-based information on sweetener safety to patients and clients about the safety of LNCSs whether considered “natural”, “artificial”, or other.

Performance Indicators

  • 4.1.2 Interprets and integrates evidence-based research and literature in decision making.
  • 4.2.6 Analyzes and synthesizes information and identifies new information, patterns and findings.
  • 6.2.3 Interprets data to make recommendations and to inform decisions
  • 8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social science in practice

If a CEU certificate is needed, please complete the survey

12th Vahouny Fiber Symposium

Recorded December 14 and 15, 2020

Continuing Education Hours: IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners can receive up to 5.0 Continuing Professional Education Unit (CPEU) for completion of these recorded Vahouny conference sessions.  Individuals should claim a maximum of 1 CEU per hour of content viewing, and note this on the downloadable CEU Certificate. This material is valid until December 14, 2023.

Description: The 12th Vahouny Fiber Symposium was held on-line in a virtual format in December 2020.  The live event was attended by participants from academia, industry, and regulatory agencies. As the first Vahouny Symposium to have been held in a virtual format, the structure purposefully included questions and answers after each presenter, and panel discussions.  Three invited sessions comprised the bulk of the conference program: one on substantiating the physiological benefit of fiber, one on applying carbohydrate knowledge through a database, and one on evaluating the tolerance of nondigestible carbohydrates.

Conference program:

Section 1: Substantiating human physiological benefits for isolated and synthetic nondigestible carbohydrates

Section 2: Advancing Science: Applying Carbohydrate Knowledge

Session 3: Standardized protocol (PICO) for evaluating digestive tolerance of nondigestible carbohydrates among the general population

Details on CPEU/CEU credits per section:

Viewing only Section 1 takes over 90 minutes and viewers may claim 1.5 CPEU/CEU credits.

Viewing Sections 1 and 2 takes over 2 hours and viewers may claim 2 CPEU/CEU credits.

Viewing only Section 3 takes over 3 hours and viewers may claim 3 CPEU/CEU credits.

Viewing all three sections takes 5+ hours and viewers may claim 5 CPEU/CEU credits.

Learning outcomes:

After these presentations focused on dietary fiber, the viewer will be able to:

  • Interpret data to make recommendations and to inform decisions.
  • Apply research/evidence-based findings to improve practice, service delivery, and health and nutrition of customers.
  • Interpret and apply evidence-based comparative standards for determining nutritional needs.
  • Apply knowledge of food and nutrition as well as the biological, physical and social sciences in practice

Video Links

If a CEU certificate is needed, please complete the survey

Use of Low-Calorie Sweeteners and Weight: Facts and Myth

Recorded February 10, 2021

Continuing Education Hours: IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of this recorded webinar until February 10, 2024.

Description: Myths about LCS and effects on appetite and weight have been pervasive for years. Because of the continuing proliferation of studies that yield opposing conclusions, practitioners may err on the side of caution and recommend avoidance of sweeteners. However, given that intake of added sugars continues to be excessive and that humans have an innate desire for sweet, clarity on the evidence is needed to support fact-based recommendations for LCS use for weight-related objectives. In this session, speakers will review their recent systematic review work on questions about the relationship between intake of LCS and weight, and how these results fit into the context of the broader evidence, as well as implications for use of LCS as a tool in weight management.

Webinar program:

Welcome and Introduction

  • Richard Mattes, PhD RDN, Purdue University - Moderator

Effects of nonnutritive sweeteners on body weight and BMI in diverse clinical contexts: Systematic review and meta‐analysis

  • Hugo Laviada-Molina, MD, Marist University of Merida, Mexico

The effects of low-calorie sweeteners on energy intake and body weight: a systematic review and meta-analyses of sustained intervention studies

  • Katherine Appleton, PhD RD, Bournemouth University, United Kingdom

Learning outcomes:

After this presentation, the viewer will be able to:

  • Provide recommendations on the use of LCS as a tool for weight loss and maintenance.
  • Describe the evidence base related to LCS and weight-related outcomes.
  • Describe the importance of comparators used in clinicals studies (i.e. vs. nothing, water, caloric sugars).
  • Describe purported mechanisms underlying relationships between LCS consumption and weight outcomes.

If a CEU certificate is needed, please complete the survey

Understanding Sweetness: Perception, Liking, and the Role of Sweet Taste in a Healthy Eating Plan

Recorded December 2, 2020.

Continuing Education Hours: IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of this recorded webinar.

Description:

As a means of addressing excess intakes of added sugars and the link to obesity, authoritative guidance (e.g., from the Pan America Health Organization, Health Canada, and others) includes avoidance of sweet taste in a dietary pattern. Statements about avoidance of sweet include use of low-calorie sweeteners, a tool shown to be useful in reducing added sugars intake. There is an opportunity to communicate what is known about how individuals perceive sweet, alterations due to changes in physiology, and implications for health. Reconciling current messages about sweet taste given individual variability and the role of sweet in a healthy eating plan will be covered. Finally, speakers will review some of the research gaps toward better understanding the role of sweetness to support optimal public health messaging and nutrition counseling.

Webinar program:

Moderator: Marie Latulippe, MS, RDN, IAFNS

Individual Differences in Sweet Taste: Implications for Nutrition Practitioners

  • Beverly J Tepper, PhD, Head of the Sensory Evaluation Laboratory Director of the Center for Sensory Sciences & Innovation Department of Food Science, Rutgers University

Crafting Public Health Messages Around Sweet Taste: The Struggle is Real

  • Robin M. Tucker, PhD, RD, Assistant Professor of Food Science and Human Nutrition, Michigan State University

Learning outcomes:

After this presentation, the viewer will be able to:

  • Articulate the rationale for differences in patient and client responses to sweetness.

  • Provide evidence-based responses to client questions about sweetness in the diet and management of gestational diabetes, type 2 diabetes, and weight.

  • Counsel clients and patients on where and how to identify sweetness in the diet and the role of sweetness in an eating plan that promotes health.

Continuing Education Hours: IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of this recorded webinar until December 2, 2023.

If a CEU certificate is needed, please complete the survey

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Tools and Tactics for Reducing Added Sugars Intake: Guidance for Practitioners with a Focus on Low-Calorie Sweetener Safety and Appropriate Use

A collaborative webinar with the American Association of Clinical Endocrinologists
Recorded October 18, 2019

Continuing Education Hours: IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of this recorded webinar until November 7, 2022.

Webinar program:

Introduction

Moderator: Marie Latulippe, Senior Program Manager, IAFNS

Premarket safety evaluation of food additives

  • Njwen Anyangwe, PhD, Toxicologist, the US Food and Drug Administration

AACE summary perspective

  • Brij Makkar, MD, Representing the American Association of Clinical Endocrinologists

What does this mean for practitioners?

  • Deepa Handu, PhD, RD, Senior Scientific Director, The Academy of Nutrition and Dietetics

Learning outcomes:

After this presentation, the viewer will be able to:

  1. Describe derivation of an acceptable daily intake (ADI) value and understand the underlying rationale and degree of protection conferred to consumers.
  2.  Better understand expected risk of LCS use in various life stages, as well as interpret data on low-calorie sweetener intake in the context of the ADI value.
  3.  Be able to provide sound information on the safety and use of low-calorie sweeteners for reduction of added sugars intake.

If a CEU certificate is needed, please complete the survey

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Something Changed, but What Does it Mean? Effects of Low-Calorie Sweeteners on the Gut Microbiome

Recorded September 25, 2020.

Continuing Education Hours: IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of this recorded webinar.

Webinar program:

Moderator: Marie Latulippe, MS, RDN, IAFNS

The current state of knowledge on gut microbiome and diet: an overview

  • Cindy Davis, PhD, National Institutes of Health, Office of Dietary Supplements

What the evidence tells us about the effect of low-calorie sweeteners on the gut microbiome

  • Alexandra Lobach, PhD, Intertek

Learning outcomes:

After this presentation, the viewer will be able to:

  1. Understand the current state of knowledge with respect to defining a “healthy gut microbiome.”
  2. Interpret statements about foods/ingredients and effect on the gut microbiome in light of the currently available methods, including strengths and limitations.
  3. Provide evidence-based recommendation about sweetener use in response to client questions about effects on the gut microbiome.

Continuing Education Hours: IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of this recorded webinar until September 25, 2023.

If a CEU certificate is needed, please complete the survey

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