Providing Healthy and Safe Foods As We Age Workshop Summary (2010) / Chapter Skim
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Appendix A: Workshop Agenda
Appendix A: Workshop Agenda
Pages 159-162
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From page 159... ...
A Workshop Agenda The National Academy of Sciences Building Auditorium 2100 C Street NW Washington, DC October 29, 2009 8:00 am Registration INTRODUCTION Welcome from the Food Forum 8:30 Michael doyle, Food Forum Chair, University of georgia Opening Remarks -- Overview of the Challenges to 8:40 Ensuring Safe and Nutritious Foods for Aging Populations Stephen Sundlof, Food and drug Administration SESSION 1: SIZE AND DEMOgRAPHICS OF AgINg POPULATIONS Moderator: Pamela Starke-Reed, national Institutes of Health Our Aging Population 9:00 Kevin Kinsella, national Institute on Aging Food Preparation and Consumption Habits of 9:30 Community–Dwelling Populations nancy Wellman, tufts University
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From page 160... ...
0 PRoVIdIng HEAltHy And SAFE FoodS AS WE AgE Questions and Discussion 10:00 Break 10:30 SESSION 2: CHANgES IN PHYSIOLOgY WITH AgE Moderator: gordon Jensen, Pennsylvania State University Immune Status of Aging Populations and Methods of 10:45 Modulating Susceptibility Simin Meydani, Jean Mayer USdA–Human nutrition Research Center on Aging at tufts University gastrointestinal System Changes with Age 11:05 gordon Jensen, Pennsylvania State University Sensory Perception Changes with Age 11:25 Marcia Pelchat, Monell Chemical Senses Center Questions and Discussion 11:45 Lunch 12:15 pm SESSION 3: FOOD SAFETY CONCERNS FOR AgINg POPULATIONS Moderator: Kerry dearfield, U.S. department of Agriculture Pathogens of Concern 1:00 Steven gendel, Food and drug Administration Contaminants of Concern 1:20 Bernadene Magnuson, Cantox Health Sciences International Processing and Formulation Advances to Decrease Food 1:40 Safety Risks Michael doyle, University of georgia Packaging and Storage Challenges and Solutions to 2:00 Decreasing Safety Risks Aaron Brody, Packaging/Brody, Inc.
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From page 161... ...
APPEndIX A Panel Discussion on Implications for Regulators, 2:20 Educators, and the Food Industry All Speakers and david J greenblatt, tufts University Break 3:10 SESSION 4: NUTRITION CONCERNS FOR AgINg POPULATIONS Moderator: Johanna dwyer, national Institutes of Health and tufts University Diet Quality Issues for Aging Populations 3:30 Katherine tucker, Jean Mayer USdA-Human nutrition Research Center on Aging at tufts University Functional Foods and Aging Populations 3:50 Stephen Barnes, University of Alabama at Birmingham Nutritional Modulation of Aging and Age-Associated 4:10 Diseases by Caloric Restriction luigi Fontana, Washington University and Italian national Institute of Health Formulating for Aging Boomer Consumers 4:30 Jim Kirkwood, general Mills Panel Discussion on Implications for Regulators, 4:50 Educators, and the Food Industry All Speakers Adjourn 5:30 October 30, 2009 SESSION 5: COMMUNICATINg WITH AgINg POPULATIONS Moderator: Edward groth, groth Consulting Services Consumer Desires, Needs, and Motivations 8:30 am Steven Bodhaine, the Futures Company
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From page 162... ...
McClellan Memorial Veterans Hospital in little Rock, Arkansas Questions and Discussion 9:50 Break 10:30 SESSION 6: FUTURE CHALLENgES AND SOLUTIONS TO PROVIDINg HEALTHY AND SAFE FOODS TO AgINg POPULATIONS Panel Discussion 11:00 Moderators: Susan Crockett, general Mills Steven gendel, Food and drug Administration Panelists: Pamela Starke-Reed, national Institutes of Health Johanna dwyer, national Institutes of Health and tufts University Jean lloyd, Administration on Aging dennis Sullivan, University of Arkansas for Medical Sciences Open Discussion 11:45 Adjourn 12:30 pm
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