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Reformulating Foods to Optimize the Consumer’s Shelf-Life

Reformulating Foods to Optimize the Consumer’s Shelf-Life. Panel Presentation Championing Public Health Nutrition CSPI, Ottawa ON October 22-23, 2008. WHO Global Strategy on Diet, Physical Activity and Health, 2004 http://www.who.int. Global Strategy – Four Objectives.

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Reformulating Foods to Optimize the Consumer’s Shelf-Life

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  1. Reformulating Foods to Optimize the Consumer’s Shelf-Life Panel Presentation Championing Public Health Nutrition CSPI, Ottawa ON October 22-23, 2008

  2. WHO Global Strategy on Diet, Physical Activity and Health, 2004http://www.who.int

  3. Global Strategy – Four Objectives • Reduce risk factors for chronic diseases that stem from unhealthy diets and physical inactivity through public health actions. • Increase awareness and understandingof the influences of diet and physical activity on health and the positive impact of preventive interventions. • Develop, strengthen and implement global, regional, national policies and action plans to improve diets and increase physical activity that are sustainable, comprehensive and actively engage all sectors. • Monitor science and promote research on diet and physical activity.

  4. Global Strategy – Responsibilities Recommendations for action addressed to key stakeholders: • WHO • Member states • International standard setting agencies • Civil society and nongovernmental organizations • Private sector • Bringing about changes in the dietary habits and patterns of physical activity will require the combined efforts of many stakeholders, public and private, over several decades. • A combination of sound and effective actions is needed at global, regional, national and local levels, with close monitoring and evaluation of their impact.

  5. Global Strategy - Dietary Recommendations re foods …. • Limit dietary intake of: • free sugars • fats and shift intake from saturated to unsaturated fats and towards elimination of trans fatty acids • salt, ensure salt is iodized • Increase consumption of: • fruit and vegetables, legumes • whole grains • nuts

  6. Reformulating Food to Optimize the Consumer’s shelf LifePanel Members – Chair: Dr. Mary L'Abbé, Director, Bureau of Nutritional Science, Health Canada • Dr. Lawrence J. Appel, Professor of Medicine, Epidemiology and International Health (Human Nutrition), Johns Hopkins Bloomberg School of Public Health, and Chair of the Institute of Medicine's DRI panel on sodium • Ms. Gail Goldstein, Deputy Director, Cardiovascular Disease Prevention and Control Program, New York City Department of Health and Mental Hygiene • Ms. Rosemary Hignett, Head of Nutrition, Food Standards Agency (UK) • Mr. Jens Therkel Jensen, Deputy Head of Nutrition Division, Danish Veterinary and Food Administration, Ministry of Food, Agriculture and Fisheries, Denmark

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