Overt and Latent Sodium in Foods and Their Impact on Nutrition, Health and Wellness
Session Track: Sodium Reduction: Nutrition Science
Session Date: Friday, March 21st, 9:00 - 9:30 a.m.
Session Title: Sodium Reduction: Nutrition Science
Topic: Overt and Latent Sodium in Foods and Their Impact on Nutrition, Health and Wellness.
Abstract Body: Recognizing the various sources of sodium in our foods and the implications of excessive sodium intake are core skills that nutrition, health and food professionals need to have, in order to effectively counsel consumers and patients or make and market products for better health. This presentation will address the growing concern on the risks of excessive consumption of sodium from various sources in our food supply especially snack foods. The talk will define what is meant by overt and latent sources of sodium, with real life examples. Using data from published studies, the presentation will discuss both the benefits and risks of sodium in our diet and how excessive sodium consumption impacts health and wellness. Strategies for recognizing and reducing sodium intake will be suggested. Such strategies would include understanding food labels, proper food selection & preparation, food processing & consumption as well as other methods. Active participation in the sodium nutrition challenge will involve not only food consumers but also food manufacturers & marketers, food service personnel, chefs, food and nutrition educators, nutritionists & dietitians as well as culinary and healthcare professionals.
Stella Uzogara, Epidemiologist, Bureau of Family Health and Nutrition at the Massachusetts Department of Public Health
Stella Gladys Uzogara is a nutritional epidemiologist in the Bureau of Family Health and Nutrition at the Massachusetts Department of Public Health, and teaches nutrition as adjunct professor at Roxbury Community College in Boston Massachusetts. Previously she worked in biotechnology at Alkermes Inc Cambridge MA as R&D lead bio-analytical chemist. She was adjunct assistant professor of Health and Nutrition at Bentley University, in Waltham Massachusetts, teaching health science to non-science and business majors. Stella was also adjunct professor of life sciences in the Science, Technology, Engineering and Math (STEM) programs in several community colleges in Massachusetts. She also provided consultancy and training services to the Massachusetts Biotechnology Council collaborative in their workforce development programs. Stella has several scientific publications and review articles in peer reviewed journals. She was the recipient of awards for teaching excellence in Massachusetts colleges including the Gateway Award at Roxbury Community College and Dedicated Teacher Recognition Award from the Middlesex Community College Bedford MA. Stella also received the Gwendolyn Rossell Continuing Education Award from the Academy of Nutrition and Dietetics Foundation. Stella was a Commonwealth scholar and recipient of the Commonwealth Postgraduate Scholarship in the UK. She was also awarded the German Academic Exchange Scholarship (from Federal Republic of Germany) and the International Foundation for Science Research Grant (from Sweden). She received some community service and sports awards. Stella has held many leadership positions including her current job as state epidemiologist and principal needs assessment analyst for the Massachusetts Department of Public Health in the Women, Infant and Children (WIC) program. She is also coordinator for Pediatric Nutrition Surveillance Systems (PedNSS) and Pregnancy Nutrition Surveillance Systems (PNSS) and liaison between the state of Massachusetts and the CDC in areas of maternal and child nutrition. Stella has lived and worked in Africa for many years before relocating to the USA. She was the head of biochemistry department and senior lecturer at University of Port Harcourt in Nigeria, and principal investigator for an International Foundation for Science research grant for research on ethnic foods. She has both US and international experience in college teaching, food and nutrition research as well as community service. Stella earned her PhD degree in food science from University of London, UK. She has MS degree in nutrition and food science from Drexel University in Philadelphia PA and BS degree in biochemistry from University of Ibadan, Nigeria. Stella is a certified food scientist (CFS), a registered dietitian (RD) & a licensed dietitian nutritionist (LDN) in the Commonwealth of Massachusetts.