Strategies to Reduce Sodium Intake in the United States (2010)
Chapter: Appendix L: Public Information-Gathering Workshop Agenda
Appendix L
Public Information-Gathering Workshop Agenda
STRATEGIES TO REDUCE SODIUM INTAKE
Institute of Medicine
Food and Nutrition Board
Venable Conference Center, Room E11200 (8th floor)
575 7th Street, N.W.
Washington, DC 20004
March 30, 2009
8:30 a.m. | Welcome and Overview of Committee Tasks |
| Jane Henney, MD, Chair |
SESSION 1: | Sodium: Taste Perception and Technological Innovations |
| Moderator: Gary Beauchamp, Ph.D., Committee Member |
8:40 | Sodium Taste Perception |
| Paul A.S. Breslin, Ph.D., Monell Chemical Senses Centerand Rutgers University Department of NutritionalSciences |
8:55 | Technological Innovations for Reducing Sodium in Foods |
| Cindy Beeren, Ph.D., Sensory and Consumer Science,Leatherhead Food International |
9:10 | Committee Discussion with Presenters |
SESSION 2: | Consumer Interface: Public Health Interventions Over Time and Current Consumer Perspectives |
| Moderator: Glorian Sorensen, Ph.D., M.P.H., CommitteeMember |
9:30 | Overview of U.S. Public Health Interventions to Reduce Sodium Intake and Hypertension |
| Ed Roccella, Ph.D., M.P.H., Program Coordinator,National Heart, Lung, and Blood Institute, NationalInstitutes of Health (retired) |
9:40 | Consumer Perspectives on Sodium Intake and Reduced-Sodium Foods |
| Susan Borra, R.D., Executive Vice President, ManagingDirector for Nutrition, Food, and Wellness, Edelman |
9:50 | Committee Discussion with Presenters |
10:10 | Break |
SESSION 3: | Regulatory Options for Reducing Sodium Intake |
| Moderator: David Vladeck, J.D., LLM, CommitteeMember |
10:25 | Overview of Regulatory Options |
| Michael R. Taylor, J.D., Research Professor of HealthPolicy, School of Public Health, George WashingtonUniversity |
10:40 | Reactions and Discussion Panel |
| Fred Degnan, J.D., Partner, King and Spalding Philip Derfler, J.D., Assistant Administrator of the Officeof Policy and Program Development, Food Safety andInspection Service, U.S. Department of Agriculture Michael R. Taylor, J.D., Research Professor of HealthPolicy, School of Public Health, George WashingtonUniversity |
10:55 | Committee Discussion with Presenters |
SESSION 4: | Surveillance and Monitoring |
| Moderator: Ronette Briefel, Dr.P.H., R.D., CommitteeMember |
11:20 | Challenges in Biological Measures and Survey Methodologies |
| Cliff Johnson, M.S.P.H., Director of the Division of Health |
| and Nutrition Examination Surveys, National Centerfor Health Statistics, Centers for Disease Control andPrevention |
11:30 | Challenges in Developing and Maintaining Food Composition Tables for Sodium |
| Alanna Moshfegh, M.S., R.D., Research Leader andSupervisory Nutritionist, Food Surveys Research Group,U.S. Department of Agriculture |
11:40 | Contributions of Specific Food Categories to Current Sodium Intake |
| Eric Hentges, Ph.D., Executive Director, International LifeSciences Institute |
11:50 | Committee Discussion with Presenters |
12:00 p.m. | Lunch on Your Own |
SESSION 5: | The United Kingdom Experience in Reducing Sodium Intake |
| Moderator: Beth Yetley, Ph.D., Committee Member |
1:00 | Overview of Food Standards Agency Campaign to Reduce Salt Consumption |
| Corinne Vaughan, Deputy Head of Nutrition Division,Food Standards Agency |
1:20 | Lessons Learned from the Salt Campaign—A Retailer’s Perspective |
| Vanessa Hattersley, Company Nutritionist, ASDA |
1:30 | Lessons Learned from the Salt Campaign—A Food Processor’s Perspective |
| Ed Fern, Ph.D., Head of Corporate Nutrition, Nestlé |
1:40 | Committee Discussion with Presenters |
2:00 | Break |
SESSION 6: | Perspectives of the Food Industry and Food Service |
| Moderator: John Ruff, M.A., Committee Member |
2:10 | Perspectives from the Food Processing Industry—Campbell Soup |
| Chor San Khoo, Ph.D., Vice President of Global Nutritionand Health, Campbell Soup Company |
2:25 | Perspectives from the Food Processing Industry—Kraft Foods |
| Todd Abraham, Ph.D., Vice President of Global Nutrition,Kraft Foods |
2:35 | Perspectives from the Food Processing Industry—Unilever |
| Douglas Balentine, Ph.D., Director of Nutrition Sciencesfor the Americas, Unilever |
2:45 | Perspectives from the Food Service Industry—Compass Group |
| Deanne Brandstetter, M.B.A., R.D., Vice President ofNutrition and Wellness, Compass Group North America |
2:55 | Perspectives from the Food Service Industry—Burger King |
| Stephanie Rohm Quirantes, M.S., R.D., L.D./N., NutritionManager, North America, Burger King |
3:05 | Perspectives from the Food Service Industry—National Restaurant Association |
| Elizabeth Johnson, M.S., R.D., Executive Vice President forPublic Affairs, National Restaurant Association |
3:15 | Committee Discussion with Presenters |
3:45 | Break |
SESSION 7: | Three-Minute Comments from Stakeholders |
| Moderator: Jane Henney, M.D., Committee Chair |
| Stakeholders Registered to Make Comments as of March 10, 2009: |
| The Salt Institute (Morton Satin) The Truthful Labeling Coalition (Charles Hansen III) Center for Science in the Public Interest (Michael Jacobson) Grocery Manufacturers Association (Robert Earl) American Heart Association (Frank Sacks) Centers for Disease Control and Prevention (Darwin Labarthe) Institute of Food Technologists (Sara Olhourst) |
5:00 | Adjourn |
