Protein-Enhanced Foods and Beverages: Consumer Health Fad or Legitimate Science-Based Products?
Session Track: Protein Enhancement: Nutrition Science
Session Date: Thursday, March 20, 2014; 4:00 - 4:30 p.m.
Are protein enhanced food and beverages just a food fad? Ice Cream that contains as much protein as chicken breast! Mango-pomegranate flavored protein water! Do any of these protein enhancements improve consumer health and wellness? This session presents emerging nutrition research on how increased dietary protein intake may influence appetite, body weight maintenance and weight loss. Recent data illustrates the effects of specific protein enhanced food and beverages on appetite levels.
Chad Cook, Scientist, Biofortis Clinical Research
Chad M. Cook, PhD is a Senior Metabolic Scientist with Biofortis Clinical Research (formerly Provident Clinical Research), a company specializing in the design and conduct of clinical trials in nutrition and cardiovascular disease risk factor management. Dr. Cook joined Biofortis in March 2012 after receiving a PhD in Nutritional Sciences from the University of Wisconsin-Madison. His research efforts focused on energy metabolism and appetite regulation in human obesity, as well as the use of stable isotope tracer techniques to measure macronutrient metabolism. As a senior scientist at Biofortis, Dr. Cook provides technical expertise in the design and conduct of clinical trials in the areas of satiety/appetite regulation, sports nutrition, weight loss interventions, glycemic control, and GI tolerability of novel food ingredients. His past and current research pursuits have led to the publication of multiple peer-reviewed manuscripts, presentations at major scientific meetings, as well as the publication of two book chapters. Additionally, Dr. Cook has contributed to the development of claim substantiation documents, panel proceedings, and in-depth literature reviews for members of the food industry.