Avoiding Health Flip-Flops in a Changing Food Supply
Thursday, June 17th, 2:00-3:30pm ET
Changes in the food supply intended to benefit health can have potential unintended effects. This session will engage stakeholders in dialogue about assessing and balancing nutrition tradeoffs when making decisions associated with large-scale food supply changes. These include agriculture, ingredient, and food formulation decisions. Balanced decisions will help maintain consumer trust in the food supply. Attendee participation is invited during the facilitated dialogue.
DeAnn Liska, PhD
Texas A&M University
Nutrition Questions Related to Interesterified Oils - A Case Study
Sarah Berry, PhD
King’s College London
Safety Assessment of Interesterified Fats – Traditional Toxicology and Ingredient Approval Approaches
Bryan Delaney, PhD
Dennis Kim, MS
Matt Pikosky, PhD RD
Dairy Management Inc.
Maya Villeneuve, RD
William Yan, PhD
Facilitated Dialogue with Stakeholders and Meeting Attendees
Led By: Barbara Lyle, PhD
President, B Lyle, Inc.
Consulting Senior Nutrition Advisor, IAFNS
Continuing Education Hours: IAFNS is an approved Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). CDR Credentialed Practitioners will receive 1.5 Continuing Professional Education units (CPEUs) for completion of this live session.