Providing Healthy and Safe Foods As We Age: Workshop Summary (2010)
Chapter: Appendix A: Workshop Agenda
A
Workshop Agenda
The National Academy of Sciences Building
Auditorium
2100 C Street NW
Washington, DC
October 29, 2009
|
8:00 am |
Registration |
INTRODUCTION
|
8:30 |
Welcome from the Food Forum Michael Doyle, Food Forum Chair, University of Georgia |
|
8:40 |
Opening Remarks—Overview of the Challenges to Ensuring Safe and Nutritious Foods for Aging Populations Stephen Sundlof, Food and Drug Administration |
SESSION 1:
SIZE AND DEMOGRAPHICS OF AGING POPULATIONS
Moderator: Pamela Starke-Reed, National Institutes of Health
|
9:00 |
Our Aging Population Kevin Kinsella, National Institute on Aging |
|
9:30 |
Food Preparation and Consumption Habits of Community–Dwelling Populations Nancy Wellman, Tufts University |
|
10:00 |
Questions and Discussion |
|
10:30 |
Break |
SESSION 2:
CHANGES IN PHYSIOLOGY WITH AGE
Moderator: Gordon Jensen, Pennsylvania State University
|
10:45 |
Immune Status of Aging Populations and Methods of Modulating Susceptibility Simin Meydani, Jean Mayer USDA–Human Nutrition Research Center on Aging at Tufts University |
|
11:05 |
Gastrointestinal System Changes with Age Gordon Jensen, Pennsylvania State University |
|
11:25 |
Sensory Perception Changes with Age Marcia Pelchat, Monell Chemical Senses Center |
|
11:45 |
Questions and Discussion |
|
12:15 pm |
Lunch |
SESSION 3:
FOOD SAFETY CONCERNS FOR AGING POPULATIONS
Moderator: Kerry Dearfield, U.S. Department of Agriculture
|
1:00 |
Pathogens of Concern Steven Gendel, Food and Drug Administration |
|
1:20 |
Contaminants of Concern Bernadene Magnuson, Cantox Health Sciences International |
|
1:40 |
Processing and Formulation Advances to Decrease Food Safety Risks Michael Doyle, University of Georgia |
|
2:00 |
Packaging and Storage Challenges and Solutions to Decreasing Safety Risks Aaron Brody, Packaging/Brody, Inc. |
|
2:20 |
Panel Discussion on Implications for Regulators, Educators, and the Food Industry All Speakers and David J. Greenblatt, Tufts University |
|
3:10 |
Break |
SESSION 4:
NUTRITION CONCERNS FOR AGING POPULATIONS
Moderator: Johanna Dwyer, National Institutes of Health and Tufts University
|
3:30 |
Diet Quality Issues for Aging Populations Katherine Tucker, Jean Mayer USDA-Human Nutrition Research Center on Aging at Tufts University |
|
3:50 |
Functional Foods and Aging Populations Stephen Barnes, University of Alabama at Birmingham |
|
4:10 |
Nutritional Modulation of Aging and Age-Associated Diseases by Caloric Restriction Luigi Fontana, Washington University and Italian National Institute of Health |
|
4:30 |
Formulating for Aging Boomer Consumers Jim Kirkwood, General Mills |
|
4:50 |
Panel Discussion on Implications for Regulators, Educators, and the Food Industry All Speakers |
|
5:30 |
Adjourn |
October 30, 2009
SESSION 5:
COMMUNICATING WITH AGING POPULATIONS
Moderator: Edward Groth, Groth Consulting Services
|
8:30 am |
Consumer Desires, Needs, and Motivations Steven Bodhaine, The Futures Company |
|
8:50 |
Food Safety Messages—What do Consumers Hear? Caroline Smith DeWaal, Center for Science in the Public Interest |
|
9:10 |
Communicating with Older Consumers During Recalls William Hallman, Rutgers University |
|
9:30 |
Communicating Nutrition Messages to Older Persons Ronni Chernoff, Geriatric Research Education and Clinical Center, John L. McClellan Memorial Veterans Hospital in Little Rock, Arkansas |
|
9:50 |
Questions and Discussion |
|
10:30 |
Break |
SESSION 6:
FUTURE CHALLENGES AND SOLUTIONS TO PROVIDING HEALTHY AND SAFE FOODS TO AGING POPULATIONS
|
11:00 |
Panel Discussion |
|
Moderators: Susan Crockett, General Mills Steven Gendel, Food and Drug Administration |
|
|
Panelists: Pamela Starke-Reed, National Institutes of Health Johanna Dwyer, National Institutes of Health and Tufts University Jean Lloyd, Administration on Aging Dennis Sullivan, University of Arkansas for Medical Sciences |
|
|
11:45 |
Open Discussion |
|
12:30 pm |
Adjourn |
