Pre-Conference - Food for Health Workshop
Guidance on Highly Processed Foods -
Assessing Impacts from Bench to Bedside
With the launch of the revised Canada's Food Guide (CFG) in 2019, key messaging within the Guide includes "limiting highly processed foods". But what does this mean and is it possible to limit highly processed foods in light of other messaging that is also included in the CFG?
Workshop Objectives:
This workshop will explore the evolution of food processing, the rationale for why we process foods, and the links between processed food to health.
By attending this workshop, participants will be able to:
- Understand why foods are processed
- Explore the rationale for advocating limits on consumption of processed foods, including what current evidence is saying and the implications on health
- Recognize potential unintended consequences of advocated limits on highly processed, including implications for fortification, food innovation and food security
- Examine consumer demands for more plant and animal-based processed foods and how those demands align with Health Canada guidance
- Put into action the effective use of processed foods in clinical settings
- Illustrate how messaging about processed foods can best guide various populations, including clinical populations, educational audiences, consumers, parents/families/children and older adults
The Food for Health Workshop is an annual pre-conference event hosted by CNS and the Institute for the Advancement of Food and Nutrition Sciences (IAFNS). The workshop brings together representatives from across the nutrition spectrum (academia, healthcare, government, industry, trainees) to engage in solutions and actions that aim to improve the health of Canadians.
Go to Registration Download Flyer
Draft program only - program subject to change. All times Eastern Time (ET).
Thursday, April 22, 2021
10:45 - 16:00 ET
10:45 am
Welcome and Introductions
10:45 am - 11:00 am ET
Speakers: Wendelyn Jones - Executive Director, The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) and Jim House, PhD - Food and Human Nutritional Sciences, University of Manitoba
11:00 am
Current guidance on processed food consumption
11:00 am - 11:30 am ET Click here for more details on session/speaker
Speaker: Alfred Aziz, PhD - Director General, Office of Nutrition Policy and Promotion, Health Canada
11:30 am
Food processing at the nexus of COVID, nutrition and food security
11:30 am - 12:00 pm ET Click here for more details on session/speaker
Speaker: Rickey Yada, PhD - Professor and Dean, Faculty of Land and Food Systems, University of British Columbia
12:00 pm
Q and A / Discussion
12:00 pm - 12:20 pm ET
Moderator: Wendelyn Jones - Executive Director, The Institute for the Advancement of Food and Nutrition Sciences (IAFNS)
12:20 pm
Break
12:20 pm - 12:30 pm ET
12:30 pm
What is the rationale for advocating limits on processed food consumption
12:30 pm - 1:00 pm ET
Click here for more details on session/speaker
Speaker: Malek Batal, PhD - Professor, Nutrition, Université de Montréal
1:00 pm
Examining the healthfulness of processed foods in Canada using a branded food database
1:00 pm - 1:30 pm ET
Click here for more details on session/speaker
Speaker: Mary L'Abbé, PhD - Professor, Department of Nutritional Sciences, Director WHO Collaborating Centre on Nutrition Policy for Chronic Disease Prevention, Faculty of Medicine, University of Toronto
1:30pm
Are there unintended consequences to advocating avoidance of processed foods
1:30 pm - 2:00 pm ETClick here for more details on session/speaker
Speakers: Julie Miller Jones, Prof. Emerita, PHD, CNS, CFS - Food, Nutrition and Exercise Science, St. Catherine University
2:00pm
Q and A / Discussion
2:00 pm - 2:20 pm ET
Moderators: Robert Bertolo, PhD - Department of Biochemistry, Memorial University of Newfoundland and Guylaine Ferland, PhD - Department of Nutrition, Université de Montreal
2:20 pm
Break
2:20 pm - 2:30 pm ET
2:30pm
Innovations in food processing: the Plant Protein Paradox
2:30 pm - 3:00 pm ET
Click here for more details on session/speaker
Speaker: Shannon Hood-Niefer, PhD, MBA - Saskatchewan Food Industry Development Centre Inc.
3:00pm
Processed foods and clinical implications
3:00 pm - 3:30 pm ETClick here for more details on session/speaker
Speaker: Heather Keller, RD, PhD, FDC,FCAHS - Schlegel Research Chair, Nutrition and Aging, Kinesiology, University of Waterloo
3:30pm
Q and A / Discussion
3:30 pm - 3:50 pm ET
Moderator: Leah Gramlich, MD, FRCPC - Department of Medicine, Division of Gastroenterology, University of Alberta
3:50pm
Session wrap-up and concluding remarks
3:50 pm - 4:00 pm ET
- To view past summary reports and outcomes please click here.
The CNS Food for Health Workshop is a partnership of:
