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

  1. 1. 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
  2. 2. Conference Goals <ul><li>Help consumers meet 2005 DG salt/sodium recommendation </li></ul><ul><li>Elevate the need to motivate the public to expand variety of food intake (MyPyramid) </li></ul><ul><li>Underscore multifactorial dimension of blood pressure </li></ul>
  3. 3. Conference Goals <ul><li>Present stakeholder efforts related to sodium reduction and attention to public health goals </li></ul><ul><li>Elevate the critical need for development of acceptable salt substitutes by government and industry </li></ul><ul><li>Underscore the need to improve food composition and consumption data </li></ul>
  4. 4. Conference Goals <ul><li>Develop consensus around the need to enhance public education </li></ul><ul><li>Provide input to FDA, government, and stakeholders on salt/sodium reduction activities, opportunities, challenges, and research needs </li></ul>
  5. 5. Conference Participants <ul><li>Food manufacturers </li></ul><ul><li>Restaurants </li></ul><ul><li>Food service </li></ul><ul><li>Government (HHS, FDA, USDA) </li></ul><ul><li>Academics </li></ul><ul><li>Health professionals </li></ul><ul><li>Consumer advocates </li></ul>
  6. 6. Issues Addressed <ul><li>Current recommendations, sodium intake, food sources </li></ul><ul><li>Consumer views on health & sodium </li></ul><ul><li>Industry challenges, successes and opportunities (food manufacturers, restaurants, food service) </li></ul>
  7. 7. Issues Addressed <ul><li>Salt replacement technology </li></ul><ul><li>Research recommendations </li></ul><ul><li>Metrics for evaluation </li></ul><ul><li>Database needs </li></ul><ul><li>How to reach consumers </li></ul>
  8. 8. Facilitated Breakout Sessions <ul><li>5 breakout groups </li></ul><ul><li>Discussion areas: </li></ul><ul><ul><li>Challenges & opportunities </li></ul></ul><ul><ul><li>Measures of success </li></ul></ul><ul><ul><li>Data needs </li></ul></ul><ul><ul><li>Research needs </li></ul></ul><ul><ul><li>Recommendations for moving forward </li></ul></ul>
  9. 9. Breakout Session Objectives <ul><li>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. </li></ul><ul><li>Provide a unique, dynamic experience that engages all participants in meaningful dialogue and search for innovative solutions to challenges and obstacles. </li></ul><ul><li>Explore recommendations, including education and research, for moving forward. </li></ul>
  10. 10. Breakout Session Highlights <ul><li>Concentrate on positive messages about food, diet, and health </li></ul><ul><li>Focus should be on overall dietary and food patterns, not individual nutrients </li></ul><ul><li>Encourage continued progress with incremental reductions and food product options </li></ul>
  11. 11. Breakout Session Highlights <ul><li>Sustainable changes needed </li></ul><ul><li>Improve efforts at changing behaviors through social and integrated marketing </li></ul><ul><li>MyPyramid and DASH dietary patterns is the goal </li></ul>

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