banner

 

The Dietary Guidelines for Americans, which provide nutrition recommendations and are the basis for federal food programs such as MyPlate, are updated every five years by the U.S. Department of Agriculture (USDA) and the Department of Health and Human Services (HHS). Each edition of the Dietary Guidelines builds upon the previous edition, with scientific justification for changes informed by the Dietary Guidelines Advisory Committee’s Scientific Report.

While the new guidelines are expected to be announced by the end of the year, this podcast features Barbara Schneeman, PhD, Professor Emerita at UC Davis and Richard Mattes, PhD, Distinguished Professor at Purdue University, to discuss the recommendations that were made. Schneeman served as chair of the 2020 Dietary Guidelines Advisory Committee, and Mattes was a member of the 2020 Dietary Guidelines Advisory Committee, specifically the Beverages and Added Sugars Subcommittee as well as the Frequency of Eating Subcommittee.

Participants

Barbara O. Schneeman, Ph.D. is professor emerita of the University of California, Davis (UC Davis), where she was a member of both the nutrition and food science faculty and also served as Dean of the College of Agricultural and Environmental Sciences. She chaired the 2020 Dietary Guidelines Advisory Committee and served on the 1990 and 1995 advisory committees. She previously served as director of the Office of Nutrition, Labeling, and Dietary Supplements at the Food and Drug Administration (FDA). Professional recognitions include fellow of the American Society of Nutrition and of the American Association for the Advancement of Science and a National Associate of NASEM and awards from IFT and other organizations. She has B.S. degree in food science from UC Davis, a Ph.D. in nutrition from the University of California, Berkeley.

Richard Mattes, Ph.D. is a Distinguished Professor of Nutrition Science at Purdue University, Adjunct Associate Professor of Medicine at the Indiana University School of Medicine and Affiliated Scientist at the Monell Chemical Senses Center. His research focuses on the areas of hunger and satiety, regulation of food intake in humans, food preferences, human cephalic phase responses and taste and smell. Mattes earned an undergraduate degree in biology and a Masters degree in Public Health from the University of Michigan as well as a doctorate degree in Human Nutrition from Cornell University. He conducted post-doctoral studies at the Memorial Sloan-Kettering Cancer Center and the Monell Chemical Senses Center. He has received multiple awards, most recently the Babcock-Hart Award from the Institute of Food Technologists. He has authored over 245 publications.

 

Host:

Matt TeegardenMatt Teegarden, PhD is a food chemist and science communicator, with experience in both industry and academia. Matt is currently the Senior Researcher in the Foods for Health initiative at Ohio State, where he is largely responsible for the development and advancement of scientific operations and communications. Outside of work and IFT involvement, Matt enjoys baking and participating in LGBTQ+ recreational sports leagues around Columbus.

Related Content

Keeping an Eye on the Nation’s Nutrition

In a new role at the USDA, an award-winning researcher and public policy expert is poised to break down barriers to nutrition security and health equity.

5 Tips and Tricks for Packing Healthier Lunches

IFT’s Anna Rosales shares secrets for serving up nutritious lunchtime eats for the younger set.

Can History Repeat at Biden’s White House Conference?

The challenge for the 2022 White House Conference experts may be less about navigating the mechanics of program development, as was done 50 years ago, and more about taking stock of government’s role in solving today’s nutrition and health challenges.

Food Science and Technology Research Gets a Long-Awaited Boost

The National Science Foundation’s new Directorate for Technology, Innovation and Partnerships fuels funding for the food-energy-water system and offers opportunities for IFT to weigh in.

Resilience, Hope, and Mercy

Consultant and nutrition specialist Mercy Lung’aho advocates for a healthier food system throughout sub-Saharan Africa. She shares how a blend of life experience, cultural awareness, and political savvy inform her daily work as a scientist and challenges her peers to prioritize interdisciplinary dialogue to address food system challenges.

Latest From IFTNEXT right arrow

New appliance refrigerates, stores, and cooks meals

Before the emergence of COVID-19 and stay-at-home orders, one of the biggest complaints of busy individuals was not having time to prepare and cook balanced meals. A new appliance shows promise in solving that problem—for those who can afford it.

Investors are bullish on alternative proteins

Investments in the agri-food tech industry totaled almost $20 billion in 2019, according to AgFunder’s sixth annual Agri-FoodTech Investing Report.

Developing alternatives to the ‘other white meat’

With concerns over contaminated seafood and the environmental cost of beef production, it is no wonder that startups are popping up with a slew of alternatives. However, until recently, innovation in the pork alternatives segment has lagged.

Advances in artificial tongues may help stop counterfeiting

Humans’ sense of taste is a complex mechanism that doesn’t identify individual chemicals in a food or beverage but is able to sense and differentiate multifaceted chemical mixtures.

Latest News

Keeping an Eye on the Nation’s Nutrition

In a new role at the USDA, an award-winning researcher and public policy expert is poised to break down barriers to nutrition security and health equity.

5 Tips and Tricks for Packing Healthier Lunches

IFT’s Anna Rosales shares secrets for serving up nutritious lunchtime eats for the younger set.

Can History Repeat at Biden’s White House Conference?

The challenge for the 2022 White House Conference experts may be less about navigating the mechanics of program development, as was done 50 years ago, and more about taking stock of government’s role in solving today’s nutrition and health challenges.

Food Science and Technology Research Gets a Long-Awaited Boost

The National Science Foundation’s new Directorate for Technology, Innovation and Partnerships fuels funding for the food-energy-water system and offers opportunities for IFT to weigh in.

Resilience, Hope, and Mercy

Consultant and nutrition specialist Mercy Lung’aho advocates for a healthier food system throughout sub-Saharan Africa. She shares how a blend of life experience, cultural awareness, and political savvy inform her daily work as a scientist and challenges her peers to prioritize interdisciplinary dialogue to address food system challenges.