The Fats & Oils Portfolio of Tomorrow: Addressing 2010 Dietary Guidelines and Beyond

Session Track: Health Issues

Date: Thursday, March 24, 2011, 9:15 a.m. - 10:15 a.m.

Session Description:

Fats and oils form the backbone of shelf-stable, tasty products. As the 2010 Dietary Guidelines for Americans intend to combat America's obesity epidemic, cardiovascular disease, and diabetes, fats and oils are a strong area of focus. Specifically, the committee advises the public to avoid trans fats, and limit saturated fats as well as cholesterol and cholesterol-raising fats. In addition, the recommendations include the consumption of foods high in omega-3 fatty acids. Innovations from both a product development perspective and a foodservice perspective will play a pivotal role in realizing these recommendations. You will take away an understanding of how oils align with the new Dietary Guidelines for Americans, and gain insight on formulating foods that better meet the Dietary Guidelines. You will also better understand the steps that the fats and oils industry has taken to produce healthier, functional oils.

Speaker Information:

Roger ClemensRoger Clemens, Dr.Ph., C.N.S., F.A.C.N., F.I.F.T.E.T. Horn Company; USC School of Pharmacy
Dr. Clemens is Associate Director of the Regulatory Science program and adjunct Professor of Pharmacology and Pharmaceutical Sciences within the USC School of Pharmacy, and is the Scientific Advisor for ETHorn. He is an appointed member of the USDA 2010 Dietary Guidelines Advisory Committee with primary responsibilites in food safety, and dietary lipids and health. As spokesperson for IFT, he has been cited and interviewed by more than 500 domestic and international health journalists’ discussions on contemporary health, nutrition and food safety issues. He is the contributing public member of the Commission on Dietetic Registration for the American Dietetic Association.

He is a professional member of and a Fellow in the Institute of Food Technologists (IFT). He has served on several IFT expert panels, including Functional Foods, and Making Decisions about the Risks of Chemicals in Foods with Limited Scientific Information. He established and contributes to a Food, Medicine and Health column published monthly in Food Technology. He completed a 3-year term on the IFT Board of Directors. He is a fellow in the American College of Nutrition, a fellow in the Marilyn Magaram Center for Food Science, Nutrition and Dietetics, and an active member in the American Society for Nutrition (ASN). He serves as a spokesperson for the ASN, and chairs the ASN Public Information Committee. Currently he is an appointed member of three U.S. Pharmacopeia expert committees (Non-botanical Dietary Supplements; Information Expert Committee [Gastroenterology]; Food Ingredients). He served as the Scientific Advisor for Nestlé USA for more than 21 years. He received an BA in Bacteriology, a MPH in Nutrition, and a DrPH in Public Health Nutrition and Biological Chemistry from the University of California, Los Angeles.

Robert ColletteRobert Collette, President, Institute of Shortening and Edible Oils
Robert Collette is the president of the Institute of Shortening and Edible Oils (ISEO). Prior to joining ISEO, he served for 22 years as an association professional with the National Fisheries Institute, as vice president of the Science and Technology division. His responsibilities included the formulation and advancement of advocacy positions for NFI in the areas of technology and food regulations. His experience includes providing scientific, technical, and regulatory advice to member firms regarding food standards, safety, and quality. Mr. Collette received his master's degree in food science and technology from the University of Rhode Island.

Connie Diekman, M.Ed., R.D., L.D., F.A.D.A., Director of University Nutrition, Washington University
Connie DiekmanConnie Diekman is director of University Nutrition at Washington University. She is immediate past chair of the Missouri affiliate of the American Heart Association. Prior to her appointment at Washington University, Ms. Diekman was in a private practice, working with physicians and corporations, and as an instructor at St. Louis' Fontbonne University. She is a former television nutrition reporter with St. Louis' NBC and FOX affiliates. She has received numerous honors, including the Alumni Distinguished Service Award from Fontbonne College, the Outstanding Dietitian of the Year Award from the Missouri Dietetic Association, the Recognized Young Dietitian of the Year, and the Dr. Arthur Strauss Award from the American Heart Association in St. Louis. Ms. Diekman earned her master's degree in education/counseling from the University of Missouri.