"Low and Reduced Calorie Sweeteners: Hot Topics From A to Z"

Description
Low and reduced-calorie sweeteners are a hot topic and dietitians need scientifically based answers to the questions they receive from clients, colleagues and even friends and family. This recorded webinar hits the “hot topics” or “water cooler talk” related to reduced-calorie sweeteners. Dietitians will learn more about how these food ingredients are approved (including the difference between GRAS and the food ingredient approval process), their use in pregnancy, how they affect appetite, satiety, hunger and how much people are really using.

Objectives: "After reviewing the slides, the reviewer will be able to:"

  1. Highlight the scientific literature and current recommendations related to the use of reduced-calorie sweeteners in pregnancy, weight control, gastrointestinal issues and more. 
  2. Develop a better understanding and thorough knowledge of the Food and Drug Administration's regulatory approval process for food ingredients including the GRAS process.
  3. Determine the amount of reduced-calorie sweeteners being used by various populations groups and how these groups can fit "light" products into their lifestyle (e.g., carbohydrate counting related to polyols).  

To view the recorded webinar, click here.

More about the Speakers:

Robyn Flipse, MS, RD is a registered dietitian specializing in food, nutrition and health communications.

Her professional career includes just the right mix of dietetics counseling, teaching, and writing, Robyn has been a featured guest on national television programs including CNN, CNBC and FOX News for her adept commentary on controversial diet and nutrition topics. She is frequently quoted as an expert in major publications such as USA Today, The New York Times, Family Circle, and SELF for her advice that is both easy to understand and to put into practice. A popular lecturer and keynote speaker, Robyn is often invited to address groups at universities, businesses and medical centers as well as professional association meetings including the American Dietetic Association, the American Heart Association and the American Cancer Society.

In January 2000 her book, The Wedding Dress Diet was published by Random House and released to rave reviews. She repeated that success in July 2002 with the publication of Fighting the Freshman Fifteen, with Three Rivers Press. She has also written numerous articles for professional and consumer publications with Environmental Nutrition, Nutrition Update, and Food and Wine Connoisseur Club Newsletter among them.

Since 1985 Robyn has been a consultant in private practice based in central New Jersey serving business clients.  Prior to that she was on the professional staffs at The Estee Corporation, Raritan Bay Health Services Corporation, the College of Medicine and Dentistry and Jersey Shore University Medical Center Hospital.

Alan Rulis, PhD, has extensive experience in government, with nearly 30 years at the U.S. Food and Drug Administration, including nine as Director of the FDA’s Office of Food Additive Safety (1995–2004). He served in the federal government’s Senior Executive Service from 1996 to 2003, and as Senior Advisor for Special Projects in the FDA’s Center for Food Safety and Applied Nutrition from 2004 until his retirement from federal service in June 2006. With a scientific background that spans both the physical and biological sciences, Dr. Rulis brings a broad perspective to a range of complex scientific, regulatory and policy issues in the public health arena.

As Director of the Office of Food Additive Safety, Dr. Rulis was responsible for FDA’s premarket safety evaluation of new food and color additives, packaging materials used in contact with food, generally recognized as safe (GRAS) food ingredients, and the safety of foods developed through modern biotechnology. He has experience in all aspects of the safety evaluation of food chemicals, including toxicological testing requirements and guidelines; the chemistry, purity and specifications of permitted food ingredients; and the dietary intake estimation of new food ingredients, additives, and other food components.

Dr. Rulis is internationally recognized, having served as an advisor to the U.N. Food and Agriculture Organization/World Health Organization (FAO/WHO) Joint Expert Committee on Food Additives. 

Dr. Rulis has received numerous awards including the Presidential Meritorious Executive Rank Award. He has published several book chapters as well as numerous articles in scientific and other scholarly journals. He represented FDA in numerous venues throughout his government career, and currently speaks and writes on a range of subjects.

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