Pre-Conference
Food for Health Workshop

All times Eastern Time (ET) 

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:

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.

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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
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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

The CNS Food for Health Workshop is a partnership of:

         


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