stealth health - department of nutrition and food...

Map of the Memorial Student Center

First Floor

Main Entrance

Second Floor

2400

Snacks

Texas A&M Agrilife

Food and Nutrition Conference

Texas A&M University, Rudder Forum

College Station, Texas

February 12, 2015

Stealth Health: Reducing Sodium in Food and Diet

We welcome our colleagues and students to the 2015 Texas A&M Agrilife Food and Nutrition Conference. We are excited about our excellent session speakers who will address dietary sodium from different perspectives: health, food manufacturing, policy, and education. We hope this multidisciplinary approach will enhance dialogue on the benefits and challenges of sodium reduction in the foods we eat. Upon completion of this conference participants should: Have an improved understanding of the sodium-health

linkage, Understand sodium reduction from the food industry

perspective, and Have enhanced strategies for communicating sodium

information to the public. We thank you for you attendance today and welcome your feedback.

Sincerely,

Sharon Robinson

Sharon Robinson, PhD, RD, LD Committee Chair Texas A&M Agrilife Food and Nutrition Conference

Welcome Thank You To Our Supporters

Thank You To Our Supporters

Dr. Sharon Robinson, Chair

Associate Professor and Extension Nutrition Specialist

Department of Nutrition and Food Science

Texas A&M Agrilife Food and Nutrition Conference Committee Members

Dr. Jenna Anding

Associate Department Head for Extension, Professor and Extension Specialist


The committee members would like to welcome fellow Texas A&M colleagues, health care professionals, industry

professionals, students, and all of our guests. We hope you enjoy the conference!

Dr. Rhonda Miller

Professor, Meat Science

Department of Animal Science

Dr. Nancy Turner

Research Professor


Dr. Wes Osburn

Associate Professor, Meat Science


Kristin de Ruiter

Graduate Program Coordinator


Rachel Botchlett

PhD Student


Shima Agah

PhD Student


7:30 AM

Registration Rudder Exhibit Hall

Registration, breakfast, and poster viewing

8:00 AM

Welcoming Remarks Rudder Forum

Dr. Boon Chew Professor and Department Head Department of Nutrition and Food Science Texas A&M University

8:15 AM

Sodium and Common Health Problems Rudder Forum

Dr. Rebecca Burson, MD, MPH Clinical Assistant Professor for Texas A&M Family Medicine Residency Introduced by Dr. Rhonda Miller

9:15 AM

Sodium and Health: Evidence, Policy, and Reality

Rudder Forum

Dr. Cheryl Anderson Associate Professor, Department of Family and Preventive Medicine University of California, San Diego Introduced by Dr. Joanne Lupton

10:15 AM

Break Rudder Exhibit Hall

10:30 AM

Sodium in Industry – Building Your Toolbox in Reducing Sodium in Foods

Rudder Forum

Dr. Craig Bacon SVP of Research and Development, Tyson Foods Introduced by Dr. Wes Osburn

Schedule at a Glance NOTES

Adjourn 4:30 pm

Thank you for attending the

2015 Texas A&M Agrilife

Food and Nutrition Conference.

We hope you found the conference valuable.

In order to help us improve the conference please fill out

the electronic survey which will be emailed to you.

We hope to see you again!

Panel Discussion: From Policy to Action 3:30-4:30 pm

11:30 AM

Luncheon MSC 2400

1:00 Is Sodium on American Plates and Minds? Consumer Perceptions and Behaviors Regarding Dietary Sodium

Rudder Forum

Jason Pelzel, MPH, RD Senior Account Executive FoodMinds, LLC Introduced by Dr. Jenna Anding

2:00 Sal, Namaka, Páakai, Asin, Ashiih: Respecting Traditions & Cultures As We Educate

Rudder Forum

Sharon Smalling, MPH, RD, LD Clinical Dietitian Specialist, Memorial Hermann Hospital – Texas Medical Center Introduced by Dr. Sharon Robinson

3:00 Snack Break Rudder Exhibit Hall

Please enjoy refreshments and poster viewing.

3:30 Panel Discussion—From Policy to Action Rudder Forum

Moderated by Dr. Nancy Turner

4:30 Announcement of door prizes (Must be present to win).

Adjourn.

Schedule at a Glance

8:15-9:15 am

Sodium and

Common Health Problems

Dr. Rebecca Burson, MD, MPH Clinical Assistant Professor Texas A&M Family Medicine Residency

Texas A&M University

Abstract

Sodium is an element that is essential to proper function of the

human body. Sodium is found naturally in many common foods such

as table salt, milk, baking soda, Worcestershire sauce, bacon, ham,

and canned foods. Ingesting too much salt can contribute to

worsening of many common health problems such as hypertension,

congestive heart failure, and chronic kidney disease. These diseases,

which are all related to blood pressure, are among the most

prevalent diseases in the United States and have some of the highest

rates of morbidity and mortality. Fortunately, hypertension, and

some of the other related diseases, have some modifiable factors,

including adjustments in sodium intake.

Learning Objectives

1. Give a brief description of how sodium is utilized by the human body. 2. Discuss how sodium intake can affect hypertension. 3. Discuss how sodium intake can affect congestive heart failure. 4. Discuss how sodium intake can affect chronic kidney disease.

NOTES

Break 3:00-3:30 pm

Please visit the Exhibit Hall to view student research posters and enjoy refreshments.

2:00-3:00 pm

Sal, Namaka, Páakai, Asin, Ashiih:

Respecting Traditions & Cultures

As We Educate

Sharon Smalling, MPH, RD, LD Clinical Dietitian Specialist

Memorial Hermann Hospital, Texas Medical Center

Abstract

Clinical trials show reducing sodium intake can prevent or improve

control of hypertension, a factor in 69% of first time heart attacks,

77% of first time strokes and 74% of heart failure diagnosis.

Recently released 2013 Guidelines on Lifestyle Management to

Reduce Cardiovascular Disease Risk recommend specific sodium

reductions for adults who would benefit from blood pressure

lowering.

With the changing cultural demographics of Texas, this is impacting

how nutrition information should be communicated. In this

presentation, insight will be offered on how dietitians can be

culturally competent, literate, and sensitive while providing

nutrition education for lowering sodium intake to the ethnic

populations of Texas.

Learning Objectives

1. State the changing cultural demographics in the state of Texas. 2. Show cultural competence and literacy when providing nutrition

education to individuals, groups and communities. 3. Counsel clients and patients of various ethnicities in decreasing the

sodium content of their diets while respecting their cultural food practices.

NOTES

Sodium and Health:

Evidence, Policy, and Reality

Dr. Cheryl Anderson Associate Professor

Department of Family and Preventive Medicine

University of California, San Diego

Abstract

A healthful diet is thought to be the cornerstone for prevention

of many chronic diseases. One nutrient for which there is a lot of

interest in the prevention realm is sodium. In this talk, I will

present data on sodium and health; paying special attention to the

state of the evidence, recent policy making on sodium and some

of the challenges to making sodium policy given the realities that

we are facing with the assessment of dietary sodium intake and

excessive consumption. The format for this session is lecture with

discussion. The primary objective is to review evidence related to

dietary sodium intake and health outcomes.

Learning Objectives

1. To review evidence related to sodium and health outcomes. 2. To review current dietary sodium recommendations. 3. To discuss the feasibility and sustainability of population sodium

reduction efforts.

9:15-10:15 am

NOTES

Learning Objectives

1. Compare and contrast behavioral determinants of sodium consumption among the general population and at-risk subgroups.

2. Employ communication strategies to empower behavior change related to sodium consumption.

Is Sodium on American Plates and Minds?

Consumer Perceptions and Behaviors

Regarding Dietary Sodium

Jason Pelzel, MPH, RD Senior Account Executive

FoodMinds, LLC

Abstract

Dietary sodium has received increasingly intense attention due to its effect

on blood pressure and the increasing prevalence of hypertension in the

U.S. population. Since 2005, the Dietary Guidelines for Americans, has

recommended healthy Americans without risk of hypertension should

consume no more than 2,300 mg sodium per day. Those with or at risk

for hypertension (e.g. African Americans and those age 51 years and

older) are advised to consume no more than 1,500 mg sodium per day.

Because current average consumption is over 3,000 mg per day, efforts

across the food industry and public health sectors have focused

increasingly on reducing the amount of sodium in the foods Americans

eat. The food and restaurant industries embarked on the National Salt

Reduction Initiative, and the Institute of Medicine (IOM) subsequently

issued a report which made recommendations for reducing the sodium

content of the food supply.

Amidst the work of numerous groups to lower sodium in foods, decrease

sodium intake by individuals, and provide information to the public about

the health effects of sodium, the International Food Information Council

(IFIC) Foundation surveyed consumers to understand perceptions,

awareness, and actions related to sodium. This session will discuss the

awareness, knowledge, and behavior about sodium and health among

those who are advised to consume less sodium, and whether there are

differences between these subgroups and the general population.

1:00-2:00 pm NOTES

10:30-11:30 am

Sodium in Industry – Building Your

Toolbox in Reducing Sodium in Foods

Dr. Craig Bacon Senior Vice-President Research and Development

Tyson Foods, Inc.

Abstract

Sodium Reduction for the past several years has been the most talked

about nutritional component of food. As a food company and as a

product developer we have been bombarded with requests to

develop great tasting foods that are lower in sodium content. Here

in lies the challenge, as consumers and customers want great tasting

food and will always favor great taste over better for you. In

addition, many times the sodium not only enhances the flavor, but is

also necessary in the functionality and shelf-life of the product. Can

we have both, great taste and lower sodium? This presentation will

look at solutions to this challenge.

Learning Objectives

1. Why should product developers reduce sodium in foods? 2. How to develop a toolbox for sodium reduction. 3. What are important functionalities of foods that must be considered

when reducing sodium? 4. What are microbiological considerations when reducing sodium?

NOTES

Lunch 11:30-1:00 pm

Buffet style lunch will be provided in MSC 2400.

Is Sodium on American Plates and Minds?

Consumer Perceptions and Behaviors

Regarding Dietary Sodium

Jason Pelzel, MPH, RD Senior Account Executive

FoodMinds, LLC

Abstract

Dietary sodium has received increasingly intense attention due to its effect

on blood pressure and the increasing prevalence of hypertension in the

U.S. population. Since 2005, the Dietary Guidelines for Americans, has

recommended healthy Americans without risk of hypertension should

consume no more than 2,300 mg sodium per day. Those with or at risk

for hypertension (e.g. African Americans and those age 51 years and

older) are advised to consume no more than 1,500 mg sodium per day.

Because current average consumption is over 3,000 mg per day, efforts

across the food industry and public health sectors have focused

increasingly on reducing the amount of sodium in the foods Americans

eat. The food and restaurant industries embarked on the National Salt

Reduction Initiative, and the Institute of Medicine (IOM) subsequently

issued a report which made recommendations for reducing the sodium

content of the food supply.

Amidst the work of numerous groups to lower sodium in foods, decrease

sodium intake by individuals, and provide information to the public about

the health effects of sodium, the International Food Information Council

(IFIC) Foundation surveyed consumers to understand perceptions,

awareness, and actions related to sodium. This session will discuss the

awareness, knowledge, and behavior about sodium and health among

those who are advised to consume less sodium, and whether there are

differences between these subgroups and the general population.

1:00-2:00 pm NOTES

Sodium and Health:

Evidence, Policy, and Reality

Dr. Cheryl Anderson Associate Professor

Department of Family and Preventive Medicine

University of California, San Diego

Abstract

A healthful diet is thought to be the cornerstone for prevention

of many chronic diseases. One nutrient for which there is a lot of

interest in the prevention realm is sodium. In this talk, I will

present data on sodium and health; paying special attention to the

state of the evidence, recent policy making on sodium and some

of the challenges to making sodium policy given the realities that

we are facing with the assessment of dietary sodium intake and

excessive consumption. The format for this session is lecture with

discussion. The primary objective is to review evidence related to

dietary sodium intake and health outcomes.

Learning Objectives

1. To review evidence related to sodium and health outcomes. 2. To review current dietary sodium recommendations. 3. To discuss the feasibility and sustainability of population sodium

reduction efforts.

9:15-10:15 am

NOTES

Learning Objectives

1. Compare and contrast behavioral determinants of sodium consumption among the general population and at-risk subgroups.

2. Employ communication strategies to empower behavior change related to sodium consumption.

2:00-3:00 pm

Sal, Namaka, Páakai, Asin, Ashiih:

Respecting Traditions & Cultures

As We Educate

Sharon Smalling, MPH, RD, LD Clinical Dietitian Specialist

Memorial Hermann Hospital, Texas Medical Center

Abstract

Clinical trials show reducing sodium intake can prevent or improve

control of hypertension, a factor in 69% of first time heart attacks,

77% of first time strokes and 74% of heart failure diagnosis.

Recently released 2013 Guidelines on Lifestyle Management to

Reduce Cardiovascular Disease Risk recommend specific sodium

reductions for adults who would benefit from blood pressure

lowering.

With the changing cultural demographics of Texas, this is impacting

how nutrition information should be communicated. In this

presentation, insight will be offered on how dietitians can be

culturally competent, literate, and sensitive while providing

nutrition education for lowering sodium intake to the ethnic

populations of Texas.

Learning Objectives

1. State the changing cultural demographics in the state of Texas. 2. Show cultural competence and literacy when providing nutrition

education to individuals, groups and communities. 3. Counsel clients and patients of various ethnicities in decreasing the

sodium content of their diets while respecting their cultural food practices.

NOTES

8:15-9:15 am

Sodium and

Common Health Problems

Dr. Rebecca Burson, MD, MPH Clinical Assistant Professor Texas A&M Family Medicine Residency

Texas A&M University

Abstract

Sodium is an element that is essential to proper function of the

human body. Sodium is found naturally in many common foods such

as table salt, milk, baking soda, Worcestershire sauce, bacon, ham,

and canned foods. Ingesting too much salt can contribute to

worsening of many common health problems such as hypertension,

congestive heart failure, and chronic kidney disease. These diseases,

which are all related to blood pressure, are among the most

prevalent diseases in the United States and have some of the highest

rates of morbidity and mortality. Fortunately, hypertension, and

some of the other related diseases, have some modifiable factors,

including adjustments in sodium intake.

Learning Objectives

1. Give a brief description of how sodium is utilized by the human body. 2. Discuss how sodium intake can affect hypertension. 3. Discuss how sodium intake can affect congestive heart failure. 4. Discuss how sodium intake can affect chronic kidney disease.

NOTES

Break 3:00-3:30 pm

Please visit the Exhibit Hall to view student research posters and enjoy refreshments.

Panel Discussion: From Policy to Action 3:30-4:30 pm

11:30 AM

Luncheon MSC 2400

1:00 Is Sodium on American Plates and Minds? Consumer Perceptions and Behaviors Regarding Dietary Sodium

Rudder Forum

Jason Pelzel, MPH, RD Senior Account Executive FoodMinds, LLC Introduced by Dr. Jenna Anding

2:00 Sal, Namaka, Páakai, Asin, Ashiih: Respecting Traditions & Cultures As We Educate

Rudder Forum

Sharon Smalling, MPH, RD, LD Clinical Dietitian Specialist, Memorial Hermann Hospital – Texas Medical Center Introduced by Dr. Sharon Robinson

3:00 Snack Break Rudder Exhibit Hall

Please enjoy refreshments and poster viewing.

3:30 Panel Discussion—From Policy to Action Rudder Forum

Moderated by Dr. Nancy Turner

4:30 Announcement of door prizes (Must be present to win).

Adjourn.

Schedule at a Glance

7:30 AM

Registration Rudder Exhibit Hall

Registration, breakfast, and poster viewing

8:00 AM

Welcoming Remarks Rudder Forum

Dr. Boon Chew Professor and Department Head Department of Nutrition and Food Science Texas A&M University

8:15 AM

Sodium and Common Health Problems Rudder Forum

Dr. Rebecca Burson, MD, MPH Clinical Assistant Professor for Texas A&M Family Medicine Residency Introduced by Dr. Rhonda Miller

9:15 AM

Sodium and Health: Evidence, Policy, and Reality

Rudder Forum

Dr. Cheryl Anderson Associate Professor, Department of Family and Preventive Medicine University of California, San Diego Introduced by Dr. Joanne Lupton

10:15 AM

Break Rudder Exhibit Hall

10:30 AM

Sodium in Industry – Building Your Toolbox in Reducing Sodium in Foods

Rudder Forum

Dr. Craig Bacon SVP of Research and Development, Tyson Foods Introduced by Dr. Wes Osburn

Schedule at a Glance NOTES

Adjourn 4:30 pm

Thank you for attending the

2015 Texas A&M Agrilife

Food and Nutrition Conference.

We hope you found the conference valuable.

In order to help us improve the conference please fill out

the electronic survey which will be emailed to you.

We hope to see you again!

Thank You To Our Supporters

Dr. Sharon Robinson, Chair

Associate Professor and Extension Nutrition Specialist


Texas A&M Agrilife Food and Nutrition Conference Committee Members

Dr. Jenna Anding

Associate Department Head for Extension, Professor and Extension Specialist


The committee members would like to welcome fellow Texas A&M colleagues, health care professionals, industry

professionals, students, and all of our guests. We hope you enjoy the conference!

Dr. Rhonda Miller

Professor, Meat Science


Dr. Nancy Turner

Research Professor


Dr. Wes Osburn

Associate Professor, Meat Science


Kristin de Ruiter

Graduate Program Coordinator


Rachel Botchlett

PhD Student


Shima Agah

PhD Student


We welcome our colleagues and students to the 2015 Texas A&M Agrilife Food and Nutrition Conference. We are excited about our excellent session speakers who will address dietary sodium from different perspectives: health, food manufacturing, policy, and education. We hope this multidisciplinary approach will enhance dialogue on the benefits and challenges of sodium reduction in the foods we eat. Upon completion of this conference participants should: Have an improved understanding of the sodium-health

linkage, Understand sodium reduction from the food industry

perspective, and Have enhanced strategies for communicating sodium

information to the public. We thank you for you attendance today and welcome your feedback.

Sincerely,

Sharon Robinson

Sharon Robinson, PhD, RD, LD Committee Chair Texas A&M Agrilife Food and Nutrition Conference

Welcome Thank You To Our Supporters

Map of the Memorial Student Center

First Floor

Main Entrance

Second Floor

2400

Snacks

Texas A&M Agrilife

Food and Nutrition Conference

Texas A&M University, Rudder Forum

College Station, Texas

February 12, 2015

Stealth Health: Reducing Sodium in Food and Diet

stealth health - department of nutrition and food...

Documents