Food for Health Workshop:
Guidance On “Highly Processed Foods”: Assessing Impacts from Bench to Bedside
IMPORTANT NOTICE - Mar. 17, 2020: Due to the global COVID-19 (Coronavirus) pandemic, the Canadian Nutrition Society (CNS) has made the difficult and disappointing decision to cancel the CNS 2020 Annual Conference that was to be held in Edmonton from May 7-9, 2020, including this Food for Health pre-conference workshop. If you have already registered, you will receive a full refund in the coming days. If you booked accommodations at our conference hotel – the Hilton Doubletree – you will be able to cancel without penalty. Please cancel directly with the hotel as soon as possible using their online portal or by calling 587-525-1234. We are deeply disappointed and sad about this situation - but recognize that everyone is struggling with the challenges of COVID-19. Thank you for your understanding and patience - we hope that you and those close to you will continue to be well in the weeks and months ahead.
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?
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 ILSI-North America. 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.
Draft program (subject to change)
|THURSDAY, MAY 7, 2020 - 8:45 AM – 4:30 PM|
|07:30 - 08:45||Registration Opens|
|08:45 - 09:00||Welcome and Introductions|
|09:00 - 09:30||
Current guidance on processed food consumption
Speaker: Alfred Aziz, PhD Director General, Office of Nutrition Policy and Promotion
Health Products and Food Branch, Health Canada
|09:30 - 10:00||
Why do we process foods?
Speaker: Rickey Yada, PhD, University of British Columbia
|10:00 - 10:10||Q and A / Discussion|
|10:10 - 10:30||Break|
|10:30 - 11:00||
What is the rationale for advocating limits on processed food consumption
Speaker: Malek Batal, PhD, Université de Montréal [via live feed]
|11:00 - 11:30||
Examining the healthfulness of processed foods in Canada using a branded food database
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
|11:30 - 12:00||
Are there unintended consequences to advocating avoidance of processed foods
Speaker: Julie Miller Jones, PhD, St. Catherine University
|12:00 - 12:10||Q and A / Discussion / Morning wrap-up|
|12:10 - 13:00||Lunch and networking|
|13:00 - 13:30||
PhD Dissertation Award presentation
|13:30 - 14:00||
Innovations in food processing: the Plant Protein Paradox
Speaker: Shannon Hood-Niefer, PhD, MBA, Saskatchewan Food Industry Development Centre Inc.
|14:00 - 14:30||
Processed foods and clinical implications
Speaker: Heather Keller, PhD, University of Waterloo
|14:30 - 14:40||Q and A / Discussion|
|14:40 - 15:40||Break-out Sessions / Afternoon Break|
|15:40 - 16:20||Break-out session - Report back|
|16:20 - 16:30 PM||Session wrap-up and concluding remarks|
|16:30 PM||Adjournment - CNS Annual Conference Opening Reception|
- To view past summary reports and outcomes please click here.
The CNS Food for Health Workshop is a partnership of: