Protein Foods Workshop 

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

Workshop Objectives / Outcomes

By Invitation Only

Novotel Toronto Centre
7:30 am - 8:30 am Registration, Breakfast & Networking
8:30 am - 8:45 am Introductions & Goal Setting: Positioning the Protein Foods Category from Canada’s Food Guide
Speaker: James House, PhD - University of Manitoba
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About the speaker:

Dr. House received his B.Sc. (Agr) from the University of Guelph in 1990. He then completed his Ph.D. in nutrition and metabolism from the Department of Animal & Poultry Science at the University of Guelph in 1996, under the co-supervision of Drs. Ron Ball and Paul Pencharz. For the next three years, Jim worked as a post-doctoral fellow in the Department of Biochemistry at Memorial University of Newfoundland in St. John's, with Dr. Sean Brosnan, where he was the recipient of a Medical Research Council of Canada Fellowship in 1998. In the fall of 1998, he joined the Department of Animal Science at the University of Manitoba, with a cross-appointment to the Department of Human Nutritional Sciences. Jim has received the young investigator awards from Canadian Society of Animal Science (CSAS) and the Canadian Society for Nutritional Sciences. He has been active in the Canadian nutrition community, serving a 3-year term as awards councilor for the Canadian Society for Nutritional Sciences (CSNS), and chairing the joint meeting of CSNS, CSAS, and the Canadian Section of the American Oil Chemists' Society (CAOCS), officially known as the Canadian Nutrition Congress, in Winnipeg in 2007. With respect to his research program, his current interests include understanding the interplay between vitamin status and amino acid metabolism and the investigation of factors influencing the nutritional quality of eggs. In January 2009, Jim was appointed Head of the Department of Human Nutritional Sciences, University of Manitoba.

8:45 am - 9:00 am Defining Protein, Protein Quality and Protein Content Claims Substantiation
Speaker: James House, PhD - University of Manitoba
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Coming Soon

9:00 am - 9:30 am Trends in Protein Consumption in Canada: Results from National Surveys
Speaker: Julie Johnson, HealthFocus International 
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Proteins are a critical component of all diets. However, consumers around the world can differ significantly in how important protein really is in terms of other dietary factors, why it’s important to them, and if they believe they are getting enough. While the emphasis of this presentation is on Canadian consumers, it will draw comparisons to global consumers to see where Canadian’s fall in a worldwide lens.  The presentation will also deep dive different protein sources and show how positively and negatively they are viewed.

About the Speaker:

With more than 20 years of experience working in marketing research focusing specifically on health, wellness and nutrition trends, Julie is an authoritative resource for companies who need to understand the attitudes and behavior of their consumers.  As General Manager of HealthFocus International, Julie works with the top 50 global food and beverage companies designing projects that will inform their decision making related to their strategies and brands.  An informative speaker with an in-depth knowledge of the global consumer, Julie is able to provide insight into what drives consumer’s choices and how their attitudes evolve into action.  Julie is responsible for developing and managing the HealthFocus Global Trend Study, the largest global study of health and nutrition trends, conducted in over 40 countries since 2000.

9:30 am - 10:00 am Canadian Protein Consumption Data: What, When and How Much?
Speaker: Hrvoje Fabek, PhD - University of Toronto
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As dietary guidelines recommend increasing levels of plant-based protein, an understanding of the protein quality of plant-based diets is required. The objective of this study was to determine the protein quality and nutrient density of diets as the level of plant-based protein is increased. Data from the Canadian Community Health Survey (CCHS) 2015 was used to calculate protein quality and nutritional adequacy of dietary patterns stratified by plant-based protein levels across age and sex groups.

About the Speaker:

Dr. Hrvoje Fabek is a Post-doctoral Fellow at the Department of Nutritional Sciences, University of Toronto and Program Manager of the Program in Food Safety, Nutrition & Regulatory Affairs. Dr. Fabek earned his PhD in 2015 at the University of Guelph in the Department of Food Science. His research focus is on understanding the relationship between food structure and physiological functionality. He has carried out work using simulated digestion models to understand the role of dietary fibres and glycemic reductions and is currently managing human nutrition intervention trials in Dr. Harvey Anderson’s lab focused on exploring the functionality of an array of functional foods, including dairy, pulses and novel ingredients.

10:00 am - 10:30 am Need for Protein and Amino Acids: What, When, How and How Much?
Speakers: Rajavel Elango, PhD - University of British Columbia and Glenda Courtney-Martin, PhD, RD -  SickKids
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Coming Soon

About the Speakers:

Dr. Rajavel Elango, PhD
Associate Professor in the Department of Pediatrics, and School of Population and Public Health, University of British Columbia, Vancouver, Canada. He is also an Investigator at the Research Institute, BC Children's Hospital. His research program focuses on the identification of dietary requirements for protein and amino acids, and protein quality of foods during key stages of growth and development, such as pregnancy and in childhood malnutrition using state-of-the-art stable isotope techniques. His research also focuses on disease/inborn errors of metabolism, and how non-invasive stable isotope based techniques can be used as diagnostic tools to measure effectiveness of new treatment and management modalities.

Dr Elango serves on the Editorial Board of the British Journal of Nutrition, and the Current Opinion in Clinical Nutrition and Metabolic Care. He is a member of the American Society for Nutrition and Canadian Nutrition Society. He was the recipient of the 2013 Vernon R. Young International Award for Amino Acid research from the American Society for Nutrition. Dr Elango was part of the United Nations - Food and Agriculture Organization (FAO) 2014 Expert Working Group on methods to assess protein quality of foods, and the FAO 2017 Expert Working Group on “Protein Quality Assessment in Follow-up Formula for Young Children and Ready to use Therapeutic Foods.

Glenda Courtney-Martin, PhD, RD
Clinical Dietitian and Health Systems Research Scientist, Department of Clinical Dietetics at SickKids.
Associate Scientist in the Research Institute, at SickKids.
Assistant Professor, Department of Nutritional Sciences & Faculty of Kinesiology & Physical Education, University of Toronto.

Research focus is on protein and amino acid requirement and metabolism through the lifespan and Protein quality of foods for human nutrition.
Current work includes:
1.  Estimation of protein and essential amino acid requirements in elderly.
2.  Evaluation of the dietary protein quality of cereal grains and pulses to meet human nutrition needs. 
10:30 am - 10:45 am
Health Break / Networking
10:45 am - 11:15 am Protein Foods and Nutrient Density: Considering protein foods as sources of key nutrients
Speaker: Stuart M. Phillips, Ph.D. - McMaster University
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We don’t eat nutrients, we eat food and so it is imperative in any consideration of protein-rich food consumption to consider what other nutrients are present in these foods. Analyses of commonly-consumed protein-rich foods indicates that their consumption is associated with higher scores on a number of healthy-eating indices. In addition, commonly-consumed protein-rich foods also result in increased intake of certain nutrients that are considered nutrients of concern, especially in the elderly. Commonly-consumed protein-rich foods currently include meat, dairy, and eggs and the messaging to reduce consumption of these foods requires some consideration with respect to the potential for unintended reduced consumption of other nutrients.

About the speaker:

Stuart Phillips is currently a full Professor in the Department of Kinesiology and School of Medicine at McMaster University. He is Tier 1 Canada Research Chair in Skeletal Muscle Health in Aging. He is also the Director of the Physical Activity Centre of Excellence. He is a recipient of multiple awards including being named in the top 1% of cited scientists worldwide in 2018. Stuart is a fellow of the American College of Sports Medicine, the American College of Nutrition, and the Canadian Academy of Health Sciences.

11:15 am - 11:45  am Protein foods and consumers: Enhancing protein literacy and food skills in consumers
Speaker: Joyce Slater, RD, MSc, PhD - University of Manitoba
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Great strides have been made in understanding the impact of individual nutrients on human health over the past 50 years.  Our nutrient dominant approach to food and eating recommendations, however, has not successfully mitigated the consumption of unhealthy diets and resultant high levels of chronic illness in the Canadian population.  In this context, Canada’s new Food Guide offers novel and seemingly straightforward guidance on how to consume a healthy diet; however, applying this guidance is challenging.  Reaction to the ‘protein foods’ category exemplifies this. The emerging concept of ‘food literacy’ offers a robust framework for re-thinking the role of food (and nutrition) in health and well-being.  Children and youth particularly would benefit from scaled-up food literacy education as a deep prevention strategy.

About the speaker:

Joyce Slater is an Associate Professor of Community Nutrition in the Department of Food and Human Nutritional Sciences, at the University of Manitoba where she teaches public health nutrition.  Joyce uses survey and mixed methods, and participatory approaches to conduct research on the role of food literacy in well-being; food and nutrition security; and nutrition surveillance.  Her research has been funded by the Heart and Stroke Foundation, the Social Sciences and Humanities Research Council, the Canadian Institutes of Health Research and the Canadian Home Economics Foundation.  Joyce is also a Registered Dietitian who worked in various provincial and national public health organizations before joining the University of Manitoba.  

11:45 am - 12:15 pm Whole and Processed Protein Foods within Canada's Food Guide - An industry perspective
Speakers: Mark Dekker, PhD and Shellen Goltz, PhD - PepsiCo
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An industry perspective on the incorporation and communication of plant based protein in foods will be shared.  The considerations for protein food development, assessment and evaluation of protein sources for consideration in foods, role of messaging and how plant based protein foods are viewed within the context of Canada’s food guide will be discussed.

About the speakers:

Mark Dekker, PhD
Principal Scientist, Nutrition Sciences, PepsiCo Canada

Mark Dekker is a Nutrition Science professional with experience working in industry in several different roles, including regulatory and nutrition science.  Mark completed his BSc (Biomedical Sciences) and PhD (Nutrition, Exercise and Metabolism) at the University of Guelph.  His research at Guelph, under the supervision of Dr. Lindsay Robinson, focused on the postprandial triglyceride response to dietary fat.  After completing postdoctoral studies at the Hospital for Sick Children (Dr K. Adeli supervisor), Mark began work in the food industry in Regulatory Science and has held several roles leading regulatory, medical and nutrition science work in Canada.  Joining PepsiCo in 2016, Mark currently leads the Canadian Nutrition Sciences efforts for PepsiCo Canada where he works with the Research and Development group to develop new innovation and with the broader business to educate and communicate nutrition science.  He is passionate about bringing the science of Nutrition to life as a science communicator and presenter.

Shellen Goltz, PhD, RD
Senior Scientist, Global Nutrition Sciences. PepsiCo  

Shellen Goltz is a Nutrition Scientist at PepsiCo and has experience working in industry and clinical settings. She completed her BS in Nutritional Sciences and her Dietetic Internship at Cornell University.  After working as a Clinical Dietitian, she completed her PhD in Food Science at Purdue University where her research focused on carotenoid bioavailability. She continued her work on bioactives as a postdoctoral research associate at the University of Wisconsin-Madison. Shellen joined PepsiCo in 2015 and has held positions in both ingredient and food companies.  She currently supports PepsiCo’s Global Nutrition Sciences Team where she conducts nutrition research and supports new product innovation.



12:15 pm - 13:30 pm
Lunch  / Networking
13:30 pm - 14:00 pm        Strategies to Enhancing Protein Food Literacy: Overview of Survey Results
Speaker: Alison M. Duncan, Ph.D., R.D., F.D.C. - University of Guelph
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This presentation will summarize the feedback received from a survey that went out to CNS members to explore thoughts and ideas about protein foods.  Questions ranged from how to define a protein food, health concerns about protein foods, knowledge gaps and methods to address knowledge gaps.  Results of the survey are categorized 

About the speaker:

Alison Duncan is a Professor and Associate Director of Research at the Human Nutraceutical Research Unit, in the Department of Human Health and Nutritional Sciences at the University of Guelph. Alison’s academic training is all in nutrition with an undergraduate degree in Applied Human Nutrition from the University of Guelph, training to become a Registered Dietitian at Sunnybrook Health Sciences Centre, a M.Sc. in Nutritional Sciences from the University of Toronto and a Ph.D. in Nutritional Sciences from the University of Minnesota.  Her teaching and research relate to the biological effects of functional foods on chronic disease-related endpoints evaluated in human intervention studies, with a particular focus on the agri-food-health continuum. Through these activities, Alison has trained many BSc, MSc and PhD students, many who have remained in the nutrition community. Alison has served on grant review panels, reviews manuscripts for several journals on a regular basis, has given many presentations at conferences and community groups, and currently serves on the editorial board for the Journal of Nutrition and on the Board of Directors for the Canadian Nutrition Society and was recently named a Fellow of the Dietitians of Canada.

14:00 pm - 14:45 pm Breakout Group #1: Identify major knowledge gaps around translating protein foods to various consumer groups
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Q1. How do we influence knowledge, attitudes, beliefs, and skills about protein foods (and plant-based proteins) and how to integrate them into the diet?

Q2. What are the a) concerns, and b) opportunities around protein foods, including those at all levels of processing?

Q3. Are some knowledge gaps more relevant for some groups of consumers (i.e. children and young families, older adults)? How do we prioritize how to best address the gaps?

Q4. What approaches are needed to support selection, preparation and consumption of protein foods among different consumer groups (i.e. children and families, cultures)? 

14:45 pm - 15:15 pm Report back on Breakout #1
15:15 pm - 16:00 pm Breakout Group #2: Identify tools, resources, and approaches (population and clinical) to facilitate protein literacy/food skills) among consumers groups 
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Q1. In a clinical setting, what tools and resources are needed for health practitioners to facilitate protein literacy/food skills?

Q2. In a population setting, what tools and resources are needed for health practitioners to facilitate protein literacy/food skills?

Q3. Which groups should be responsible for developing tools, providing resources and training opportunities, and disseminating/implementing knowledge about protein foods? / What are the modes of communication that people are finding effective?

16:00 pm - 16:30 pm Report back on Breakout #2
16:30 pm - 17:00 pm Concluding remarks and next steps
This workshop has been made possible thanks to generous funding from





© 2019 CNS-SCN - Canadian Nutrition Society