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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

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

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Page 1: Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges

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, 2008National Restaurant Association

Chicago, Illinois

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

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

Page 3: Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges

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

Page 4: Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges

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

Page 5: Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges

Conference Participants

• Food manufacturers• Restaurants• Food service• Government (HHS, FDA, USDA)• Academics• Health professionals• Consumer advocates

Page 6: Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges

Issues Addressed

• Current recommendations, sodium intake, food sources

• Consumer views on health & sodium

• Industry challenges, successes and opportunities (food manufacturers, restaurants, food service)

Page 7: Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges

Issues Addressed

• Salt replacement technology• Research recommendations• Metrics for evaluation• Database needs• How to reach consumers

Page 8: Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges

Facilitated Breakout Sessions

• 5 breakout groups• Discussion areas:

• Challenges & opportunities• Measures of success• Data needs• Research needs• Recommendations for moving forward

Page 9: Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges

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.

Page 10: Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges

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

Page 11: Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges

Breakout Session Highlights

• Sustainable changes needed• Improve efforts at changing

behaviors through social and integrated marketing

• MyPyramid and DASH dietary patterns is the goal

Page 12: Getting to 2,300: Balancing Health with Consumer Preferences and Industry Challenges