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Each fall, the Academy of Nutrition and Dietetics sponsors the world's largest meeting of food, nutrition and dietetics experts to address key issues affecting the health of individuals and communities throughout the country and around the world.
IAFNS science will be presented at two sessions at FNCE 2022:
			Are We Ready? Dietary Recommendations Based on Direct-to-Consumer Gut Microbiome Tests
							Expand
		
October 10, 2022, 1:30 - 3:00pm ET
Join IAFNS, the Academy of Nutrition and Dietetics Research Dietetic Practice Group (RDPG), and the American Society for Nutrition Microbiology Research Interest Section (RIS) for this session at the annual meeting of nutrition professionals.
Achieving health goals is dependent upon the provision of evidence-based dietary recommendations. As the popularity of direct-to-consumer gut microbiome tests expands, it is important to understand the predictive value of these tests and promise for improving health of the users. Speakers in this session will provide a review of the state-of-the-science related to gut microbiome research, its promise for producing individualized dietary recommendations, and outline what yet needs to be known. By sharing researcher, clinical, and nutrition practitioner perspectives, this session will bring clarity to the current translatability of gut microbiome science and value of direct-to-consumer gut microbiome tests for supporting health, as well as the future promise of gut microbiome science and related consumer-directed tools.
Panel:

Philip Karl, PhD, RD, US Army Research Institute of Environmental Medicine - Moderator
Levi Tiegen, PhD, RD, University of Minnesota Medical School
Diane E. Hoffman, JD, MS, University of Maryland, Baltimore
Purna C. Kashyap, MBBS, Mayo Clinic

Performance Indicators:

6.2.3 Interprets data to make recommendations and to inform decisions
10.2 Implements the nutrition care process to ensure individual health goals are established
8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice

This session is supported by the IAFNS Gut Microbiome Committee.
			Flavanols and Cardiometabolic Health: Examining the First Ever Dietary Bioactive Guideline
							Expand
		
October 11, 2022, 8:30 - 9:30 am ET
Years of discussion among the dietetics community paired with a plethora of data from peer-reviewed human studies have culminated in the first ever dietary recommendation for a bioactive compound. In this session, members of the Academy-appointed Expert Panel will present the guideline recommendation for flavan-3-ols and cardiometabolic health, including an overview of the flavan-3-ols (a type of flavonoid), the supporting evidence for improved cardiometabolic health, and the importance of a food-based approach to intake. Translating this into practice requires a discussion of not only health equity but also barriers and facilitators to guideline adoption. As such, this session will highlight key considerations and strategies for successful implementation. Attendees will leave with an understanding of how they can implement this guideline to optimize cardiometabolic health and conduct future studies to fill critical research gaps.
Panel:
Kristi Crowe-White, PhD, RDN, The University of Alabama - Moderator

Kim Stote, PhD, MPH, RDN, State University of New York, Empire State College

Taylor Wallace, PhD, CFS, FACN, Think Healthy Group / George Mason University
Performance Indicators:

8.1.2 Integrates knowledge of biological, physical, and social sciences with knowledge of food and nutrition to make decisions related

to nutrition care
8.2.4 Integrates new knowledge of disease states and clinical conditions into practice.
6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations.

This session is supported by the IAFNS Bioactives Committee.
	
Learn more about FNCE 2022 here.


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Each fall, the Academy of Nutrition and Dietetics sponsors the world's largest meeting of food, nutrition and dietetics experts to address key issues affecting the health of individuals and communities throughout the country and around the world.
IAFNS science will be presented at two sessions at FNCE 2022:
			Are We Ready? Dietary Recommendations Based on Direct-to-Consumer Gut Microbiome Tests
							Expand
		
October 10, 2022, 1:30 - 3:00pm ET
Join IAFNS, the Academy of Nutrition and Dietetics Research Dietetic Practice Group (RDPG), and the American Society for Nutrition Microbiology Research Interest Section (RIS) for this session at the annual meeting of nutrition professionals.
Achieving health goals is dependent upon the provision of evidence-based dietary recommendations. As the popularity of direct-to-consumer gut microbiome tests expands, it is important to understand the predictive value of these tests and promise for improving health of the users. Speakers in this session will provide a review of the state-of-the-science related to gut microbiome research, its promise for producing individualized dietary recommendations, and outline what yet needs to be known. By sharing researcher, clinical, and nutrition practitioner perspectives, this session will bring clarity to the current translatability of gut microbiome science and value of direct-to-consumer gut microbiome tests for supporting health, as well as the future promise of gut microbiome science and related consumer-directed tools.
Panel:

Philip Karl, PhD, RD, US Army Research Institute of Environmental Medicine - Moderator
Levi Tiegen, PhD, RD, University of Minnesota Medical School
Diane E. Hoffman, JD, MS, University of Maryland, Baltimore
Purna C. Kashyap, MBBS, Mayo Clinic

Performance Indicators:

6.2.3 Interprets data to make recommendations and to inform decisions
10.2 Implements the nutrition care process to ensure individual health goals are established
8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice

This session is supported by the IAFNS Gut Microbiome Committee.
			Flavanols and Cardiometabolic Health: Examining the First Ever Dietary Bioactive Guideline
							Expand
		
October 11, 2022, 8:30 - 9:30 am ET
Years of discussion among the dietetics community paired with a plethora of data from peer-reviewed human studies have culminated in the first ever dietary recommendation for a bioactive compound. In this session, members of the Academy-appointed Expert Panel will present the guideline recommendation for flavan-3-ols and cardiometabolic health, including an overview of the flavan-3-ols (a type of flavonoid), the supporting evidence for improved cardiometabolic health, and the importance of a food-based approach to intake. Translating this into practice requires a discussion of not only health equity but also barriers and facilitators to guideline adoption. As such, this session will highlight key considerations and strategies for successful implementation. Attendees will leave with an understanding of how they can implement this guideline to optimize cardiometabolic health and conduct future studies to fill critical research gaps.
Panel:
Kristi Crowe-White, PhD, RDN, The University of Alabama - Moderator

Kim Stote, PhD, MPH, RDN, State University of New York, Empire State College

Taylor Wallace, PhD, CFS, FACN, Think Healthy Group / George Mason University
Performance Indicators:

8.1.2 Integrates knowledge of biological, physical, and social sciences with knowledge of food and nutrition to make decisions related

to nutrition care
8.2.4 Integrates new knowledge of disease states and clinical conditions into practice.
6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations.

This session is supported by the IAFNS Bioactives Committee.
	
Learn more about FNCE 2022 here.


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A Collaboration between the IAFNS Technical Committees on Food Microbiology and Sodium View the Published Workshop Proceedings
Workshop Summary
Extensive debate continues on how to lower sodium intakes of the population given that previous campaigns, related to labeling and education, have had minimal impact. The workshop objective was to connect the dots with the nutrition and public health community on why sodium reduction has been so challenging due in large part to the variety of microbial and functional roles sodium plays across different food categories. The workshop provided greater knowledge and appreciation of these challenges. The workshop broadened the dialogue and presented what we have learned in the last 5 years since the release of the Institute of Medicine’s Strategies to Reduce Sodium Intake in the United States Report about the functional challenges with sodium reduction. Speakers included the USDA Undersecretary and Chief Scientist Catherine Woteki, PhD, and FDA Office of Food Additive Safety scientist, Kasey Heintz, and experts from the Monell Institute, academia, and industry. The workshop provided an opportunity for nearly 75 experts including microbiologists, food scientists, public health professionals, and nutritionists to come together and discuss current initiatives, potential technologies, and how their challenges vary between sectors. Attendees included experts from FDA, USDA, CDC, NIH, Health Canada, the New York City Department of Health, Institute of Medicine Food & Nutrition Board, American Heart Association, Academy of Nutrition and Dietetics, Institute of Food Technology, among others. The recommendation from the nutrition community has been to lower sodium in incremental steps so better taste acceptance is achieved in the lower sodium product. However, from a microbial food safety perspective, small changes in a product’s formulation requires that a new process validation is undertaken by the manufacturer for the new product formulation which requires sufficient time and resources depending on the product category. Discussion focused on the challenges faced when reducing or replacing sodium in foods, including technical challenges such as flavor profiles, unwanted chemical reactions and changes in texture; microbiological challenges such as decreasing water activity and reducing growth of pathogens and food spoilage organisms; and regulatory challenges and implications associated with replacing sodium chloride. Questions raised during the workshop wondered if consumers are willing to accept shorter shelf life for lower sodium levels and if an unintended consequence is increased food waste? In the effort to safely reduce sodium, the experts made recommendations on where scientific research is needed in order to make recommendations leading to improved public health. The workshop provided an outline of potential next steps in how to approach this enormous public health challenge in a systematic manner. With such a complex task at hand, even small steps are incredibly important and are the most realistic way to make progress.
Videos and Presentations
IAFNS experienced technical difficulties with the audio of the some of the presentations filmed during the workshop. The audio has been edited to elevate the quality as much as possible, but we apologize for any difficulty you have in hearing the presentations. Introductory Remarks from Moderators Christine Taylor, FDA (retired) & Michael Doyle, University of Georgia Sodium Reduction – A Practical Path Forward Kasey Heintz, FDA CFSAN USDA Catherine Woteki, USDA
Non-Microbiological Functional Roles of Sodium in Food
Introduction to Functional and Quality Applications of Sodium Kathy Groves, Leatherhead Food Research Texture/Mouthfeel in Grain Products  Janice Johnson, Cargill, Incorporated Salt Taste and Substitutes Paul Breslin, Monell Institute Regulatory Considerations (Claims / Standards of Identity) Kantha Shelke, Corvus Blue Case Study: Soup Patricia Zecca, Campbell Soup Company Case Study: Regulatory and Policy Considerations of Sodium Reduction in Dairy Foods Edith Wilkin, Leprino Foods Co. Case Study: Salt Substitutes Janice Johnson, Cargill, Incorporated Discussant Panel Moderated by Kathy Groves, Leatherhead Food Research
Microbiological Roles of Sodium in Food
Introduction: Salt and Sodium Preservatives for Microbiological Stability Michael Doyle, University of Georgia Processed (Cured and Deli) Meats  Jeff Sindelar, University of Wisconsin-Madison Microbial Considerations in Reduced Sodium Cheese and Other Dairy Products Kathleen Glass, University of Wisconsin-Madison Functional Role of Sodium in Refrigerated Dough and Refrigerated Dough Spoilage and Waste Dave Domingues, General Mills Inc. Case Study: Meat Peter Taormina, Smithfield Foods Case Study: Cheese/Dairy Bill Graves, National Dairy Council Discussant Panel Moderated by Michael Doyle, University of Georgia Closing Remarks Christine Taylor, FDA (retired) & Michael Doyle, University of Georgia

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