Preconference/Satellite

Industry and Academia Working Together Towards a Common Goal: Increasing Nutrient Density of the Diet

6/10/2018
6:45 PM - 9:00 PM

Location: Sheraton Grand Ballroom

Sponsored By: Food Industry Partners

Nutrition science and dietary recommendations have been focused on reducing single nutrients for better health, which has had limited success in improving public health. As science advances, an emphasis is being placed on the entire nutritional quality of foods and dietary patterns. Certain food categories have an important role to play in helping individuals meet their dietary needs including fruits, vegetables, dairy, hot and ready to eat cereal, nuts, and seeds. The nutrient density of foods can be improved by limiting fat, sugar and salt while increasing positive ingredients, such as whole grains, fiber, minerals, and vitamins via fortification in some cases. This symposium will be a discussion between industry and academia to highlight the role of the food industry in public health to create nutrient dense foods and the application of nutrient density to dietary recommendations.

Learning Objectives:

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Robert C. Post, PhD, Med., MSc

Senior Director
Chobani Health and Wellness, Chobani LLC
Morristown, New Jersey

Presentation(s):

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Maha Tahiri, PhD

Vice President, Chief Health and Wellness Officer and leader of the Bell Institute of Health, Nutrition & Food Safety
General Mills Bell Institute of Health, Nutrition & Food Safety
Minneapolis, Minnesota

Maha Tahiri, Ph.D., is the V.P., Chief Health and Wellness Officer at General Mills, Inc. and heads the Bell Institute of Health, Nutrition & Food Safety. Dr. Tahiri leads a group of dedicated nutrition and food scientists, dietitians, and public health nutritionists. The Bell Institute integrates nutrition science, regulatory expertise and communications to deliver strategic innovation in health and nutrition for all of General Mills businesses globally. Her professional experience is in the food industry developing global health and nutrition innovation strategies for a variety of food companies covering several regions including Europe, Asia, the Middle East and North Africa. Dr. Tahiri serves on the Executive Board of Directors of the International Food Information Council (IFIC) and on the Board of the European Food Information Council (EUFIC). She is an active member of the International Life Science Institute; North America, Europe (Scientific Advisory Committee), and Southeast Asia (Board), the National Academy of Medicine (NAM) Obesity Roundtable; and a member of the Academy of Nutrition and Dietetics Foundation Board of Directors. Dr. Tahiri is also Adjunct Professor at the Friedman School of Nutrition Science and Policy at Tufts University.

Presentation(s):

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Petra Klassen-Wigger, PhD

Head of Nutrition, Health and Wellness
Nestle Research Center
Lausanne, Not Applicable, Switzerland

Presentation(s):

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Nate Matusheski, PhD

Scientific Leader
DSM Nutritional Products, LLC
Parsippany, New Jersey

Nathan Matusheski, Ph.D. is a Scientific Leader, Nutrition Science & Advocacy, with DSM Nutritional Products. He holds a PhD in Human Nutrition from the University of Illinois and dual BS degrees in Nutrition Science and Food Science from Penn State University. He has authored numerous peer-reviewed scientific publications and is an inventor on several international patents.

Presentation(s):

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Jeffrey J. Zachwieja, PhD, FACSM

Senior Director
PepsiCo

Presentation(s):

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