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U.S. Department of Health and Human Services

Food

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Webcast & Agenda - Public Meeting on Approaches to Reducing Sodium Consumption

November 10, 2011

Morning Session Webcast (2h:51m) (Individual sessions that were webcast are linked below.)

9:00 to 9:45 a.m. Opening Session

9:45 to 10:45 a.m. Current and Emerging Approaches to Promote Sodium Reduction

Moderator: Dr. Jessica Leighton, Senior Advisor for Science, FDA Office of Foods

Perspectives:

  • Public Health

    Dr. Lawrence Appel
    Professor of Medicine, Epidemiology and International Health (Human Nutrition)
    Director, Welch Center for Prevention, Epidemiology, and Clinical Research
    Johns Hopkins Medical Institutions

  • IOM Sodium Committee on Strategies for Sodium Reduction

    Dr. Christine Lewis Taylor (on behalf of Dr. Jane Henney, IOM Sodium Committee Chair)
    Former Scholar and Study Director, Institute of Medicine, National Academy of Sciences

  • Consumer

    Ms. Julie Salz Greenstein
    Deputy Director, Health Promotion Policy
    Center for Science in the Public Interest

  • Retail Industry

    Mr. Tres Bailey
    Director of Food and Agriculture
    Corporate Affairs and Government Relations
    Walmart

  • Restaurant Industry

    Dr. Cynthia Goody
    Senior Director, Nutrition
    McDonald’s USA, LLC

  • Packaged Foods Industry

    Dr. Richard Black
    Vice President, Nutrition & Chief Nutrition Officer
    Kraft Foods Global, Inc.

11:00 to 12:15 p.m. Simultaneous Breakout Sessions

  • Breakout Session #1: Sodium Reduction Technological Challenges and Innovations

    Facilitators:

    • Dr. Jeremiah Fasano, FDA Office of Food Additive Safety
    • Mr. Jeff Canavan, USDA Food Safety Inspection Service

  • Breakout Session #2: Establishing and Meeting Voluntary Sodium Reduction Targets

    Facilitators:

    • Dr. Dennis Keefe, FDA Office of Food Additive Safety
    • Dr. Patricia Guenther, USDA Center for Nutrition Policy and Promotion

  • Breakout Session #3: Data Sources and Monitoring Sodium Content & Intake from U.S. Food Supply Over Time

    Facilitators:

    • Dr. Mary Cogswell, CDC National Center for Chronic Disease Prevention and Health Promotion
    • Ms. Joanne Holden, USDA Agricultural Research Service, Nutrient Data Laboratory

  • Breakout Session #4: Communication Crossroads: Government, Food Industry, Consumers

    Facilitators:

    • Mr. Robert Merritt, CDC Division for Heart Disease and Stroke Prevention
    • Ms. Jackie Haven, USDA Center for Nutrition Policy and Promotion

Afternoon Session Webcast (2h:46m) (Individual sessions that were webcast are linked below.)

1:15 to 2:30 p.m. Simultaneous Breakout Sessions

  • Breakout Session #1: Sodium Reduction Technological Challenges and Innovations

    Facilitators:

    • Dr. Jeremiah Fasano, FDA Office of Food Additive Safety
    • Mr. Jeff Canavan, USDA Food Safety Inspection Service

  • Breakout Session #2: Establishing and Meeting Voluntary Sodium Reduction Targets

    Facilitators:

    • Dr. Dennis Keefe, FDA Office of Food Additive Safety
    • Dr. Patricia Guenther, USDA Center for Nutrition Policy and Promotion

  • Breakout Session #3: Data Sources and Monitoring Sodium Content & Intake from U.S. Food Supply Over Time

    Facilitators:

    • Dr. Mary Cogswell, CDC National Center for Chronic Disease Prevention and Health Promotion
    • Ms. Joanne Holden, USDA Agricultural Research Service, Nutrient Data Laboratory

  • Breakout Session #4: Communication Crossroads: Government, Food Industry, Consumers

    Facilitators:

    • Mr. Robert Merritt, CDC Division for Heart Disease and Stroke Prevention
    • Ms. Jackie Haven, USDA Center for Nutrition Policy and Promotion

2:45 to 3:45 p.m. Open Public Comment Session

Moderator: Ms. Kari Barrett, Advisor Outreach and Public Engagement, FDA Office of Foods

Government Representatives:

  • Dr. Antonia Mattia, Director, Division of Biotechnology and GRAS Notice Review, Office of Food Additive Safety, FDA Center for Food Safety and Applied Nutrition
  • Dr. Robert Post, Deputy Director, USDA Center for Nutrition Policy and Promotion
  • Ms. Janelle Peralez Gunn, Policy Analyst, CDC Division for Heart Disease and Stroke Prevention
  • Ms. Rosalyn Murphy-Jenkins, Director, Labeling and Program Delivery Division, Office of Policy and Program Development, USDA Food Safety and Inspection Service

3:45 to 4:30 p.m. Issues in Sodium Reduction

Moderator: Dr. Jessica Leighton, Senior Advisor for Science, FDA Office of Foods

Perspectives:

  • Consumer Education

    Ms. Kimberly Stitzel
    Director, Nutrition and Obesity Consumer Health
    American Heart Association
    National Center

  • Salt’s Role in Food Preservation

    Dr. Michael Doyle
    Regents Professor of Food Microbiology
    Director, Center for Food Safety
    Department of Food Science & Technology
    University of Georgia

  • Setting Sodium Reduction Targets

    Ms. Christine Johnson Curtis
    Director, Nutrition Strategy Program
    New York City Department of Health and Mental Hygiene

  • Taste Perceptions

    Dr. Gary Beauchamp
    Director and President
    Monell Chemical Senses Center

4:30 to 5:00 p.m. Key Points from Breakout Sessions

Moderator: Dr. Jessica Leighton, Senior Advisor for Science, FDA Office of Foods

5:00 to 5:30 p.m. Wrap Up and Next Steps

Dr. Jessica Leighton, Senior Advisor for Science
FDA Office of Foods

 

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