Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges
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Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges

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    Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges Presentation Transcript

    • Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges Grocery Manufacturers Association & Center for Science in the Public Interest October 22-23, 2007 July 9, 2008 National Restaurant Association Chicago, Illinois
    • Conference Goals
      • Help consumers meet 2005 DG salt/sodium recommendation
      • Elevate the need to motivate the public to expand variety of food intake (MyPyramid)
      • Underscore multifactorial dimension of blood pressure
    • Conference Goals
      • Present stakeholder efforts related to sodium reduction and attention to public health goals
      • Elevate the critical need for development of acceptable salt substitutes by government and industry
      • Underscore the need to improve food composition and consumption data
    • Conference Goals
      • Develop consensus around the need to enhance public education
      • Provide input to FDA, government, and stakeholders on salt/sodium reduction activities, opportunities, challenges, and research needs
    • Conference Participants
      • Food manufacturers
      • Restaurants
      • Food service
      • Government (HHS, FDA, USDA)
      • Academics
      • Health professionals
      • Consumer advocates
    • Issues Addressed
      • Current recommendations, sodium intake, food sources
      • Consumer views on health & sodium
      • Industry challenges, successes and opportunities (food manufacturers, restaurants, food service)
    • Issues Addressed
      • Salt replacement technology
      • Research recommendations
      • Metrics for evaluation
      • Database needs
      • How to reach consumers
    • Facilitated Breakout Sessions
      • 5 breakout groups
      • Discussion areas:
        • Challenges & opportunities
        • Measures of success
        • Data needs
        • Research needs
        • Recommendations for moving forward
    • Breakout Session Objectives
      • Create a collective thinking experience that bridges disciplines and perspectives to identify and discuss challenges and opportunities in helping consumers move to the 2005 Dietary Guidelines goal of 2,300 mg sodium/day.
      • Provide a unique, dynamic experience that engages all participants in meaningful dialogue and search for innovative solutions to challenges and obstacles.
      • Explore recommendations, including education and research, for moving forward.
    • Breakout Session Highlights
      • Concentrate on positive messages about food, diet, and health
      • Focus should be on overall dietary and food patterns, not individual nutrients
      • Encourage continued progress with incremental reductions and food product options
    • Breakout Session Highlights
      • Sustainable changes needed
      • Improve efforts at changing behaviors through social and integrated marketing
      • MyPyramid and DASH dietary patterns is the goal
    •