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?  

Workshop Objectives:

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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 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.
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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
Speaker: TBC
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

The CNS Food for Health Workshop is a partnership of:


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