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Register here

Excess dietary sodium intake is a critically important public health issue. Despite decades of dietary guidance to reduce sodium intake, Americans over 13 years of age still consume, on average, nearly 50% more than the recommended limit of 2,300mg of sodium per day.  In October of 2021, the U.S. Food and Drug Administration (FDA) issued final Guidance for Industry: Voluntary Sodium Reduction Goals that provide short term (2.5 year) sodium reduction targets for processed, packaged and prepared foods. The guidance is intended to support reducing excess population sodium intake, with the primary objective to reduce the risk for hypertension, which is linked to increased risk of heart disease and stroke.

The FDA sodium reduction guidance specifically addresses all packaged, processed, and prepared food, including those sold in the food service sector. While much is known about sodium reduction efforts in the retail sector, less is known about the sodium reduction efforts across the food service sector, including the sodium contribution of prepared foods from restaurants, and other food service establishments to total sodium intake. This is especially important considering that in 2021, 55 percent of total food expenditures was from Foods Away From Home (FAFH) (ERS-market segments).

This webinar will provide an overview of the FDA targets, unique data insights about the food service sector, highlight opportunities and challenges identified at IAFNS Oct 25th Food Service Sector Sodium Dialogue, provide case studies of successful programs focused on sodium reduction in food service and include a Q & A on strategies to foster progress.

 

IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). Pending approval, CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of either the live or recorded viewing of the webinar.

 

Panel:

Trish Zecca MS, IAFNS- Moderator

Robin McKinnon PhD,  Senior Advisor Nutrition Policy, at U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition

Kasey Heintz MS, Interdisciplinary Nutrition Scientist at U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition

Jennifer Roberts MS, RDN, Senior Director of Nutrition Communications, Compass Group

Pam Smith RDN, President and Founder Nutritional Consulting Services, Healthy Menus R&D Collaborative

Amy Loew, MS, RD Senior Nutrition Scientist, General Mills Inc

 

CDR Performance Indicators:

12.1.1 Advocates for and promotes food and nutrition programs and resources to address issues of food insecurity, nutritional health and overall health and wellness

12.3.5 Takes into consideration World Health Organization and public health policies and standards to design programs, initiatives and interventions.

13.2.1 Adheres to and communicates relevant regulations, dietary guidelines, and organizational policies in menu development and implementation.

 

Register here

 

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Register here

Excess dietary sodium intake is a critically important public health issue. Despite decades of dietary guidance to reduce sodium intake, Americans over 13 years of age still consume, on average, nearly 50% more than the recommended limit of 2,300mg of sodium per day.  In October of 2021, the U.S. Food and Drug Administration (FDA) issued final Guidance for Industry: Voluntary Sodium Reduction Goals that provide short term (2.5 year) sodium reduction targets for processed, packaged and prepared foods. The guidance is intended to support reducing excess population sodium intake, with the primary objective to reduce the risk for hypertension, which is linked to increased risk of heart disease and stroke.

The FDA sodium reduction guidance specifically addresses all packaged, processed, and prepared food, including those sold in the food service sector. While much is known about sodium reduction efforts in the retail sector, less is known about the sodium reduction efforts across the food service sector, including the sodium contribution of prepared foods from restaurants, and other food service establishments to total sodium intake. This is especially important considering that in 2021, 55 percent of total food expenditures was from Foods Away From Home (FAFH) (ERS-market segments).

This webinar will provide an overview of the FDA targets, unique data insights about the food service sector, highlight opportunities and challenges identified at IAFNS Oct 25th Food Service Sector Sodium Dialogue, provide case studies of successful programs focused on sodium reduction in food service and include a Q & A on strategies to foster progress.

 

IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). Pending approval, CDR Credentialed Practitioners will receive 1.0 Continuing Professional Education Unit (CPEU) for completion of either the live or recorded viewing of the webinar.

 

Panel:

Trish Zecca MS, IAFNS- Moderator

Robin McKinnon PhD,  Senior Advisor Nutrition Policy, at U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition

Kasey Heintz MS, Interdisciplinary Nutrition Scientist at U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition

Jennifer Roberts MS, RDN, Senior Director of Nutrition Communications, Compass Group

Pam Smith RDN, President and Founder Nutritional Consulting Services, Healthy Menus R&D Collaborative

Amy Loew, MS, RD Senior Nutrition Scientist, General Mills Inc

 

CDR Performance Indicators:

12.1.1 Advocates for and promotes food and nutrition programs and resources to address issues of food insecurity, nutritional health and overall health and wellness

12.3.5 Takes into consideration World Health Organization and public health policies and standards to design programs, initiatives and interventions.

13.2.1 Adheres to and communicates relevant regulations, dietary guidelines, and organizational policies in menu development and implementation.

 

Register here

 

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2021

Food Safety & Science Across Canada – Food Innovation

Virtual, Event

Join us on December 8 (3pm – 430pm ET) and explore Food Innovation Research Across Canada. This one session of our 4 part series on Food Safety & Science Across Canada. We are pleased to be collaborating with researchers from the following universities: McGill University, University of Manitoba, University of British Columbia, Dalhousie University.

Read more about Food Safety & Science Across Canada – Food Innovation

Strengthening Research Integrity: Which Areas Should the Research Community Focus On?

Virtual, Event

Join us for a presentation of the study “Strengthening research integrity: which topic areas should organisations focus on?” and panel discussion on how the topic areas prioritized in this study compare to those prioritized and implemented within the food and nutrition research community.

Read more about Strengthening Research Integrity: Which Areas Should the Research Community Focus On?

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IAFNS Science Innovation Showcase - 2021

Read a Summary of our 2021 Science Innovation Showcase!

See selected videos from our 2021 Science Innovation Showcase! 

About the Showcase

Learn about the IAFNS Science Innovation Showcase - including what to expect with this virtual program.

Read More

Register

Registering online is quick & easy! Discounted registration available for public sector scientists and IAFNS members.
Read More

Submitted Abstracts

Our Innovation Sessions will highlight reseach from Government, Industry, and Academia.

Read More

FAQs

Answers to frequently asked questions here!

Read More

Agenda

As invited presenters are confirmed, and Science Innovation Session speakers are selected, we will update the program guide.

Read More

Advancing Science

Learn about who IAFNS is and our role in catalyzing science to advance the food and beverage ecosystem.

Read More

How Does The Institute for the Advancement of Food and Nutrition Sciences Work?

By bringing together scientists from the public sector and the private sector we deliver science with impact. Together we can enable solutions that lead to positive change across the entire food and beverage ecosystem.

Learn more about our process for identifying research needs, ensuring public health benefit and conducting research with Scientific Integrity.

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IAFNS Science Innovation Showcase - 2021

Read a Summary of our 2021 Science Innovation Showcase!

See selected videos from our 2021 Science Innovation Showcase! 

About the Showcase

Learn about the IAFNS Science Innovation Showcase - including what to expect with this virtual program.

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Register

Registering online is quick & easy! Discounted registration available for public sector scientists and IAFNS members.
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Submitted Abstracts

Our Innovation Sessions will highlight reseach from Government, Industry, and Academia.

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FAQs

Answers to frequently asked questions here!

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Agenda

As invited presenters are confirmed, and Science Innovation Session speakers are selected, we will update the program guide.

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Advancing Science

Learn about who IAFNS is and our role in catalyzing science to advance the food and beverage ecosystem.

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How Does The Institute for the Advancement of Food and Nutrition Sciences Work?

By bringing together scientists from the public sector and the private sector we deliver science with impact. Together we can enable solutions that lead to positive change across the entire food and beverage ecosystem.

Learn more about our process for identifying research needs, ensuring public health benefit and conducting research with Scientific Integrity.

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