Satellite

Satellite

Nutrition Science to Policy and Innovation: A Cross-Sector Debate to Increase the Consumption of Nutrient Dense Foods and Diet Quality (dinner provided)

Chair(s)

• 

  Andrew Prentice, PhD

  Professor
  MRC Unit The Gambia at London School of Hygiene & Tropical Medicine

Speaker(s)

• 

  Adam Drewnowski, PhD

  Director, Center for Public Health Nutrition
  University of Washington
• 

  Jessica Campbell, PhD

  Senior Nutrition Manager
  General Mills Bell Institute of Health & Nutrition
• PK

  Petra Klassen-Wigger, PhD

  Head of Nutrition, Health and Wellness
  Nestle Research Center
• 

  Marianne O'Shea, PhD

  Vice President
  PepsiCo Global Nutrition Sciences
• 

  Julie Greene, MPH

  Director of Guiding Stars
  Ahold Delhaize

While nutrient density is a general concept in national nutrition policy, the criteria for what it means and how it is applied varies. Currently, there is also a lack of consensus on how to define nutrient density. Several policies refer to nutrient density only by the absence of nutrients to limit, such as saturated fat, sodium and added sugar. This can lead to consumer confusion and public health consequences as foods encouraged by global dietary guidelines may also contain nutrients to limit, as well as important positive nutrients and food groups. With many recent and upcoming nutrition policy-setting activities, uniting around a common concept that recognizes the total food matrix and not nutrients in isolation can benefit public health, strengthen nutrition policy and food innovation objectives. This session will bring together diverse perspectives from packaged food manufacturers, the food service industry and academia to discuss how to define nutrient density and its application to policy and food innovation.

Dinner will be available for sponsored satellite program attendees on a first-come, first-serve basis.

Learning Objectives:

• Understand how the concept of nutrient density is reflected in national dietary guidance (e.g. shift to nutrient-dense foods) and existing definitions/systems to calculate nutrient density
• Understand how nutrient density is applied to policy, with factors like the amount of food groups, positive and negative nutrients
• Understand unique perspectives from various sectors of the food industry and academia

Presentations:

• 6:45 PM - 8:45 PM

  Nutrition Science to Policy and Innovation: A Cross-Sector Debate to Increase the Consumption of Nutrient Dense Foods and Diet Quality (dinner provided)
  Petra Klassen-Wigger, PhD – Nestle Research Center
• 6:45 PM - 8:45 PM

  Nutrition Science to Policy and Innovation: A Cross-Sector Debate to Increase the Consumption of Nutrient Dense Foods and Diet Quality (dinner provided)
  Adam Drewnowski, PhD – University of Washington
• 6:45 PM - 8:45 PM

  Nutrition Science to Policy and Innovation: A Cross-Sector Debate to Increase the Consumption of Nutrient Dense Foods and Diet Quality (dinner provided)
  Jessica Campbell, PhD – General Mills Bell Institute of Health & Nutrition
• 6:45 PM - 8:45 PM

  Nutrition Science to Policy and Innovation: A Cross-Sector Debate to Increase the Consumption of Nutrient Dense Foods and Diet Quality (dinner provided)
  Marianne O'Shea, PhD – PepsiCo Global Nutrition Sciences
• 6:45 PM - 8:45 PM

  Nutrition Science to Policy and Innovation: A Cross-Sector Debate to Increase the Consumption of Nutrient Dense Foods and Diet Quality (dinner provided)
  Julie C. Greene, MPH – Ahold Delhaize