Welcome and Introduction • Michael Kaufman, chairman, National Restaurant Association, Washington, D.C.
1:00 p.m. - 1:45 p.m.
The Health Effects of Reducing Sodium and Improving Overall Diet Learn the scientific background of the Dietary Approaches to Stop Hypertension (DASH) diet, which looks at the effect of dietary patterns and salt intake on blood pressure in people with mild hypertension or high normal blood pressure.
• Lawrence J. Appel, professor of Medicine, Epidemiology and International Health (Human Nutrition), Johns Hopkins Medical Institutions
1:45 p.m. - 3:00 p.m.
Sodium and the Healthy Plate Get the big-picture view of sodium’s role in a healthy diet, and look at the science behind current dietary recommendations. Hear a frank discussion of research issues, and learn what can be expected in the future.
• Moderator: Sue Borra, president, International Food Information Council Foundation, Washington, D.C.
• Barry D. Dickinson, director, Science Policy & Secretary, American Medical Association Council on Science and Public Health
• Connie Diekman, past president, American Dietetic Association
• Penny Kris-Etherton, president, Shaping America's Health, distinguished professor of nutrition, Pennsylvania State University
• Alanna Moshfegh, research leader, Food Surveys Research Group, USDA, Beltsville, Md.
3:00 p.m. - 3:30 p.m.
Networking Break
3:30 p.m. - 5:00 p.m.
The Cutting Edge: Regulatory Updates and New Policy Approaches Hear lessons learned from existing nutrition policies, and see what regulatory approaches regarding sodium could be on the horizon. Plus, get a solid background of the regulatory climate from a panel discussion.
• Barbara O. Schneeman, Office of Nutrition, Labeling, & Dietary Supplements,Center for Food Safety and Applied Nutrition, Food and Drug Administration
• Sonia Angell, director, Cardiovascular Disease Prevention and Control Program, New York City Department of Health and Mental Hygiene
Panel discussion:
• Moderator: Marilyn Schorin, Schorin Strategies, Louisville, Ky.
• Michael Jacobson, executive director, Center for Science in the Public Interest, Washington, D.C.
• Robert Earl, senior director for nutrition policy, Grocery Manufacturers Association, Washington, D.C.
• Sheila Weiss, nutrition policy director, National Restaurant Association
5:00 p.m. - 5:15 p.m.
Industry Progress in Salt Reduction Discover the packaged food industry's experience in reducing sodium levels, meeting consumers' taste expectations, successfully using salt substitutes and fulfilling research and education needs. Get an update on GMA’s and CSPI’s October 2007 conference, "Getting to 2,300: Balancing Health with Consumer Preferences & Industry Challenges."
• Robert Earl, Grocery Manufacturers Association
• Michael Jacobson, Center for Science in the Public Interest
5:15 p.m. - 5:30 p.m.
Welcome • Dawn Sweeney, president and CEO, National Restaurant Association
5:30 p.m. - 6:30 p.m.
Welcome Reception
Thursday, July 10, 2008
7:30 a.m. - 8:30 a.m.
Breakfast
8:30 a.m. - 8:45 a.m.
Welcome • James Hill, chairman, Shaping America's Health; professor, pediatrics and medicine, University of Colorado, Denver
8:45 a.m. - 9:45 a.m.
Seeing Nutrition through the Consumer’s Eyes Get insight into the consumer's approach to nutrition messages. See what trends have evolved based on the typical consumer's understanding of nutrition messages and dietary recommendations.
• Paul Rozin, professor, University of Pennsylvania, Psychology Department, Philadelphia
• Shelley Goldberg, senior director, Nutrition Communications, International Food Information Council, Washington, D.C.
9:45 a.m. - 10:30 a.m.
Sodium and the Science of Taste Learn the science behind taste and flavor enhancement – including how the presence of salt affects food acceptance.
• Valerie Duffy, professor, University of Connecticut, School of Allied Health, Storrs, Conn.
10:30 a.m. - 11:00 a.m.
Networking Break
11:00 a.m. - 12:30 p.m.
Food Suppliers and Lessons Learned Learn from suppliers experiences in the retail sector with assisting consumers to meet dietary preferences and recommendations. Get an overview of how food safety and food technology affect these changes.
Moderator: Robert Earl, Grocery Manufacturers Association
• Ted Davis, vice president of Corporate Account R&D, Pilgrim's Pride Corporation
• Chor San Khoo, vice president, Global Nutrition and Health, Campbell Soup Company
• Harlan Meinwald, manager, Culinary Product Development, Nestle Professional
• Patty Packard, director, Scientific Affairs/Nutrition, ConAgra Foods
12:30 p.m. - 1:30 p.m.
Lunch
1:30 p.m. - 3:00 p.m.
Best Practices in Restaurant Menu Planning Satisfy customer needs with proven tips from leading restaurant and hospitality operations. Get a first-hand account of opportunities restaurants face when they reduce the sodium content of their food.
• Moderator: Sheila Weiss, National Restaurant Association
• Deanne Brandstetter, vice president, nutrition and wellness, Compass Group North America, Rye Brook, N.Y.
• Chris Gatto, executive chef/vice president, Uno Restaurant Corp., Boston
• Stephanie Rohm Quirantes,
nutrition and health manager, North America
Burger King Corporation
• Pam Smith, culinary nutrition advisor, Shaping America's Health, Darden Restaurants and Seasons 52
3:00 p.m. - 3:30 p.m.
Networking Break
3:30 p.m. - 5:30 p.m.
Culinary Techniques and Flavor: A How-To Workshop from the Culinary Institute of America This experential workshop, put together by the Culinary Institute of America, will lead attendees through the science of taste and flavor development, demonstrating the role sodium plays in taste as well as the flavor impact of differing types of salt. Learn more about umami (the "fifth taste") and how to coax sumptuous flavor out of food while moderating sodium.
• Moderator: Christopher Loss, Ph.D., director, Ventura Foods Center for Menu Research and Development, The Culinary Institute of America at Greystone
• David Kasabian, author, Cooking With Umami: The Fifth Taste
• Almir Da Fonseca, chef instructor, The Culinary Institute of America at Greystone
• Randy Zweiban, chef/owner, Province, opening September 2008
5:30 p.m. - 7:00 p.m.
Cocktail Reception
Friday, July 11, 2008
7:30 a.m. - 8:30 a.m.
Breakfast
8:30 a.m.
Welcome • Gary Deverman, CEO, Shaping America's Health
8:45 a.m. - 9:15 a.m.
Healthy Chicago: One City’s Recipe for Success From the South Side to Lake Michigan, Chicago's neighborhoods offer an array of tempting cuisines. To help its residents battle obesity, the Windy City is taking steps to improve community health. Learn more about this local approach to wellness and fitness.
• Terry Mason, commissioner, Chicago Department of Public Health
9:15 a.m. - 9:30 a.m.
Discerning Dining: A Health-Conscious Consumer’s Observations Chicagoan Bernie Salazar initially dreaded going to restaurants after losing 130 pounds on The Biggest Loser TV series. He thought he would inconvenience the kitchen or annoy the server if he ordered healthy options. But Salazar found that restaurants responded positively to his healthy requests. Hear first-hand how Salazar lost the weight, maintains a healthy lifestyle and continues to dine out.
• Bernie Salazar, Biggest Loser Season 5 at-home winner
9:30 a.m. - 10:15 a.m.
Celebrity Chef Cooking Demo Enjoy a demonstration of flavorful cooking techniques by the owner of TABLEfifty-two in Chicago. Take home inside secrets from Smith's longtime career as Oprah Winfrey's personal and special events chef.
• Chef Art Smith
10:15 a.m. - 10:30 a.m.
Networking Break
10:30 a.m. - 10:45 a.m.
Message from the Office of the Surgeon General Dr. James Galloway will lead us into discussion as we explore challenges, shape policy and identify next steps for positive solutions. Hear his passion for shaping America's health, one community at a time.
• James M. Galloway, Assistant Surgeon General, Rear Admiral, U.S. Public Health Service
Regional Health Administrator, Region V
10:45 a.m. - Noon
Roundtable Discussions Share your thoughts, and hear from your peers what's going on in the industry.
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