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Processed Foods and Their Role in Nutrition: Insights from NHANES & Consumer Research

February 12, 2013

11:00 a.m. - 12:30 p.m. CENTRAL

This webcast, supported by the IFT Nutrition Division, is free to IFT members with a capacity of up to 1,000 registrants and your registration includes both the live and on-demand version.

This webcast will define the NHANES research and examine nutrient qualities of processed foods. Recent findings from consumer surveys regarding attitudes and beliefs of processed foods will be presented. This webcast will also explore communication challenges, opportunities and messages around the benefits of processed foods. 

Industry experts include Dr. Guy Johnson, Principal at Johnson Nutrition Solutions LLC, Marcia D. Greenblum MS, RD, Senior Director of Health and Wellness Communications at the International Food Information Council, Mary Christ-Irwin, Partner at Porter-Novelli, Inc., Marianne Smith-Edge, MS,RD, Senior Vice President of Nutrition & Food Safety at the International Food Information Council and Dr. Roger Clemens, Chief Scientific Officer at Horn and Immediate Past President of IFT.

Intended Audience(s): Food processors, Nutritionists, Dietitians, Food service professionals, Product developers, Food scientists Food technologists, Public health professionals, Marketing, communications, and sales personnel, Regulators, Academics, Students
Learning Level(s): All
Non-Member Registration Fee: $49
Member Registration Fee: FREE
Student Registration Fee: FREE
Presentation Date: 02/12/13 11:00 AM
Duration: 90 Minutes

Faculty:

Dr Guy H Johnson
Principal
Johnson Nutrition Solutions LLC

Dr Guy H Johnson

Dr. Johnson, has served as director of nutrition and labeling services for The Pillsbury Company from 1989 to 1998. Prior to that, he was director of infant nutrition for Gerber Products Company. Dr. Johnson is an Adjunct Associate Professor in the Department of Food Science and Human Nutrition at the University of Illinois in Urbana-Champaign and a charter member of the Nutrition Subcommittee of the FDA Food Advisory Committee. Dr. Johnson is Executive Director of the McCormick Science Institute, which is dedicated to advancing scientific knowledge on the health benefits of culinary herbs and spices.

 

Mary K Christ-Erwin

Porter Novelli

Mary K Christ-Erwin

Mary Christ-Erwin leads Porter Novelli’s Food, Beverage & Nutrition discipline. Mary’s experience in issues and product and organizational positioning has been integral to clients ranging from The Walt Disney Corporation to SOYJOY to Bel Brands. Currently, she provides ongoing counsel to clients including the Almond Board of California, McDonald’s and Nature Made, among others. These programs, designed to communicate leadership and demonstrate issue preparedness, require significant insight into current and emerging consumer, business and policy trends. Translation of science into influencer and consumer communications is a hallmark of Mary’s work. Currently, she is deeply involved in developing strategies designed to address the issues related to obesity, including positioning the tenets of the Dietary Guidelines for Americans into tools for daily living and providing clarity around issues such as nutrient adequacy, food safety and satiety. A frequent speaker on development and communication of food-related messages, Mary is an advisor to the annual Consumer Federation of America Food Policy Conference. Mary’s involvement in the Institute of Food Technologists (IFT) is critical to her role as a food communicator. She is a member of the Nutrition and Public Policy Committees, as well as the Joint Task Force of the IFT, American Society for Nutrition (ASN) and International Food Information Council (IFIC) that was created to facilitate collaboration among food and nutrition sciences to enable collaborative solutions that impact public health. She also is assisting the IFT with five-year strategic planning. In 2009, the American Dietetic Association granted Mary the highest honor for non-members – honorary membership in the Academy of Nutrition and Dietetics – in recognition of her contribution to the advancement of the profession. She was named to the Board of the Academy Foundation in 2012.

 

Marcia D Greenblum
Sr Dir Health & Wellness
Int'L Food Information Council

Marcia D Greenblum

Marcia Greenblum M.S., R.D, is Senior Director of Health and Wellness Communications at the International Food Information Council. Prior to her position at IFIC, Marcia was Senior Director of Nutrition Education at the Egg Nutrition Center where she was responsible oral and written communications, policy oversight, management of the health professional advisory team, organizational collaborations and science monitoring. Marcia began her dietetic training at Hunter College in New York City where she earned a Bachelor of Science degree. She continued her pursuit of nutrition education at the University of Maryland where she earned a Master of Science degree in Food, Nutrition and Institutional Administration. While attending the University of Maryland, Marcia served as a research assistant at the USDA Human Nutrition Research Center where she participated in conducting human research and laboratory analysis. After achieving registration with the American Dietetic Association, Marcia began her clinical career as a dietitian at Sinai Hospital in Baltimore, Maryland and advanced to clinical nutrition specialist at South Baltimore General Hospital. In addition, she began teaching nutrition to health professionals at Baltimore City Community College. After leaving Baltimore, Marcia continued teaching nutrition at Montgomery College as adjunct professor for both the biology and food service management departments. Marcia is proud to have held leadership positions in several professional organizations including both the local and national chapters of the American Dietetic Association, Institute of Food Technologists and the American Society of Nutrition.

 

Dr Roger A Clemens CFS

Dr Roger A Clemens CFS

Dr. Roger A. Clemens is Chief Scientific Officer for Horn (aka E.T. Horn Company).  He also serves as Regulatory Science faculty and adjunct Professor of Pharmacology and Pharmaceutical Sciences within the USC School of Pharmacy.  He was the Scientific Advisor for Nestlé USA for more than 21 years. He has published more than 50 original manuscripts in nutrition and food science, participated in more than 250 invited domestic and international lectures, served as an expert panel member for the food industry, scientific organizations, trade associations and regulatory agencies in the United States, Canada and Europe, and provided more than 500 media interviews on food science, nutrition and health.

Dr. Clemens is IFT's immediate past-president (2012-2013), professional member of and Fellow in the Institute.  He is a former leader in IFT at local (Chair, Southern California IFT), division (Chair, Toxicology and Safety Evaluation Division and Nutrition Division) and national (Chair, Nominations & Elections Committee) levels.

Dr. Clemens was a member of the 2010 USDA Dietary Guidelines Advisory Committee, and member of the American Dietetic Association's Committee on Dietetic Registration (CDR).  He currently serves on the USP expert committee on food ingredients.