By Invitation only

 

Protein Foods Workshop

Identifying Knowledge Gaps in Positioning “Protein Foods” to Canadian Consumers


Date: Thursday, October 17, 2019
Location: Novotel Toronto Centre
By Invitation Only

Workshop Objectives / Outcomes

Draft program - Subject to change

Time Title Presenter(s)

07:30 - 08:30

Registration & Networking

 

08:30 - 08:45

Introductions & Goal Setting: Positioning the Protein Foods Category from Canada’s Food Guide

James House, PhD - University of Manitoba

08:45 - 09:00

Defining Protein, Protein Quality and Protein Content Claims Substantiation

09:00 - 09:30  

Trends in Protein Consumption in Canada: Results from National Surveys

Julie Johnson, HealthFocus International 

09:30 - 10:00   

Canadian Protein Consumption Data: What, When and How Much?

Hrvoje Fabek, PhD - University of Toronto

10:00 - 10:30

Need for Protein and Amino Acids: What, When, How and How Much?

Rajavel Elango, PhD - University of British Columbia
Glenda Courtney-Martin, PhD, RD - Sick Kids

10:30 - 10:45

Health Break / Networking

10:45 - 11:15

Protein Foods and Nutrient Density: Considering protein foods as sources of key nutrients

Stuart Phillips, PhD - McMaster University

11:15 - 11:45

Protein foods and consumers: Enhancing protein literacy and food skills and consumers

Joyce Slater, PhD - University of Manitoba

11:45 - 12:15

Whole and Processed Protein Foods: Understanding their fit within Canada’s Food Guide 

 

12:15 - 13:30

Protein Lunch / Networking

 

13:30 - 14:00 

Strategies to Enhancing Protein Food Literacy: Overview of and Survey Results

 

14:00 - 14:45

Breakout Group #1: Identifying major knowledge gaps in positioning protein foods to consumers

 

14:45 -15:15

Report back on Breakout #1

 

15:15 - 16:00

Breakout Group #2: Identifying effective tools and approaches (public health and clinical nutrition) to enhance protein literacy and food skills of consumers

 

16:00- 16:30

Report back on Breakout #2

 

16:30 - 17:00

Concluding remarks and next steps

James House

This workshop has been made possible thanks to generous funding from: 


© 2019 CNS-SCN - Canadian Nutrition Society
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