Sponsored Satellite Program: Exploring the Links between Diet and Inflammation: Dairy Foods as Case Studies

Sponsored By: National Dairy Council 

Dietary carbohydrates are our main source of energy and are found in a wide variety of both healthy and unhealthy foods. Various authorities have established dietary recommendations for carbohydrates, but even when consumed within recommended levels, complex carbohydrates, fibers and sugars have different impacts on risk for obesity, cardio-metabolic disorders and dental caries. Consequently, diets balanced for different types of carbohydrates may be beneficial. This session will explore four topics related to balanced carbohydrates. First, we will present the physiological responses to different types of carbohydrates and their impact on long-term health. Next, the impact of processing and food form will be explored. The third presentation will evaluate the impact of substituting refined carbohydrates with healthier carbohydrate sources on overall diet quality. Finally, we will propose clear, practical and validated approaches to help consumers identify healthier carbohydrate options and guide the food industry to develop and promote healthier carbohydrate-containing products.

This Sponsored Satellite Program was presented at NUTRITION 2020 LIVE ONLINE.

Learning Objectives

  • Define the role of carbohydrate quantity and quality in health and disease
  • Describe the impact of processing on carbohydrate/fiber quality
  • Identify different types of carbohydrates and their ratios to improve the balance of carbohydrates in the diet

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Course summary
Available credit: 
  • 1.50 Attendance

    Learners are eligible to download a Certificate of Attendance upon activity completion. A Certificate of Attendance confirms the learner has completed the activity and does not confer any continuing education credit to the learner from ASN.

Course opens: 
04/13/2023
Course expires: 
06/30/2024
Cost:
$0.00
Rating: 
0

This Sponsored Satellite Program includes the following presentations:

  • Not All Carbohydrates are Equal: A Look at Physiological Response and Metabolism
  • Importance of Carbohydrate Quality over Quantity for Cardiometabolic Health: Role of Processing and Food Form
  • Carbohydrate Quality Metrics and Its Association with Population Nutrient Intakes and Diet Quality in Australia 
  • Carbohydrate Quality: Relevant Metrics and Implications for Consumers and Policy Makers
Chair:  Wendy Johnson, PhD, MPH, RD – Director, Public Policy and Public Affairs, Nestlé USA
Co-Chair:  Kim-Anne Lê, Ph.D. – Senior Nutrition Specialist, Nestlé Research
Speaker:  Luc Tappy, MD – external scientific collaborator, Inselspital Bern, Switzerland
Speaker:  John L. Sievenpiper, MD, PhD, FRCPC – Associate Professor, University of Toronto
Speaker:  Flavia Fayet-Moore, PhD, MNutrDiet, APD, RNutr, FASLM – CEO, Nutrition Research Australia
Speaker:  Dariush Mozaffarian, MD, DrPH – Dean, Friedman School of Nutrition Science and Policy, Tufts University

Available Credit

  • 1.50 Attendance

    Learners are eligible to download a Certificate of Attendance upon activity completion. A Certificate of Attendance confirms the learner has completed the activity and does not confer any continuing education credit to the learner from ASN.

Price

Cost:
$0.00
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