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 Center and Rutgers University Department of Nutritional Sciences

8:55

Technological Innovations for Reducing Sodium in Foods

Cindy Beeren, Ph.D., Sensory and Consumer Science, Leatherhead Food International

SESSION 2:

Consumer Interface: Public Health Interventions Over Time and Current Consumer Perspectives

Moderator: Glorian Sorensen, Ph.D., M.P.H., Committee Member

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, National Institutes of Health (retired)

9:40

Consumer Perspectives on Sodium Intake and Reduced-Sodium Foods

Susan Borra, R.D., Executive Vice President, Managing Director 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, Committee Member

10:25

Overview of Regulatory Options

Michael R. Taylor, J.D., Research Professor of Health Policy, School of Public Health, George Washington University

10:40

Reactions and Discussion Panel

Fred Degnan, J.D., Partner, King and Spalding

Philip Derfler, J.D., Assistant Administrator of the Office of Policy and Program Development, Food Safety and Inspection Service, U.S. Department of Agriculture

Michael R. Taylor, J.D., Research Professor of Health Policy, School of Public Health, George Washington University

10:55

Committee Discussion with Presenters

SESSION 4:

Surveillance and Monitoring

Moderator: Ronette Briefel, Dr.P.H., R.D., Committee Member

11:20

Challenges in Biological Measures and Survey Methodologies

and Nutrition Examination Surveys, National Center for Health Statistics, Centers for Disease Control and Prevention

11:30

Challenges in Developing and Maintaining Food Composition Tables for Sodium

Alanna Moshfegh, M.S., R.D., Research Leader and Supervisory 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 Life Sciences 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

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 Sciences for the Americas, Unilever

2:45

Perspectives from the Food Service Industry—Compass Group

Deanne Brandstetter, M.B.A., R.D., Vice President of Nutrition 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., Nutrition Manager, North America, Burger King

3:05

Perspectives from the Food Service Industry—National Restaurant Association

Elizabeth Johnson, M.S., R.D., Executive Vice President for Public 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)