Webinars

Winning With Nutrition: Achieving Patient Success With Practical Solutions To Reduce Added Sugar

This webinar delivers practical meal planning and product solutions to help your patients successfully reduce their added sugars intake and win with nutrition.

CPEU: 1.0
CPE Level: 2
Presenter:

Holly Moran, MS, RD, LD, CDCES
Registered Dietitian, Certified Diabetes Educator

Created by: Today’s Dietitian

Something Changed, But What Does It Mean? Effects Of Low-Calorie Sweeteners On The Gut Microbiome

In this webinar an overview of the current knowledge on gut microbiome and diet is reviewed. An understanding of the current knowledge of a healthy gut microbiome, interpretation of foods/ingredients on the gut microbiome and evidence-based recommendations about sweetener use on the most common client questions are addressed.

CPEU: 1.0
CPE Level: 1
Presenters:

Marie Latulippe, MS, RDN, IAFNS (moderator)

Cindy Davis, PhD
National Institutes of Health, Office of Dietary Supplements

Alexandra Lobach, PhD
Intertek

Created by: The Institute for the Advancement of Food and Nutrition Sciences

Use Of Low-Calorie Sweeteners And Weight: Facts and Myth

In this webinar Low-calorie sweeteners (LCSs) and their effects on appetite and weight will be discussed. Because of the continuing proliferation of studies that yield opposing conclusions, practitioners may err on the side of caution and recommend avoidance of sweeteners. This webinar provides clarity on the evidence to support fact-based recommendations for LCS use for weight-related objectives for clinicians.

CPEU: 1.0
CPE Level: 1
Presenters:

Richard Mattes, PhD, RDN (moderator)
Purdue University

Hugo Laviada-Molina, MD
Marist University of Merida, Mexico

Katherine Appleton, PhD, RD
Bournemouth University, United Kingdom

Created by: The Institute for the Advancement of Food and Nutrition Sciences

Understanding Sweetness: Perception, Liking, And The Role Of Sweet Taste In A Healthy Eating Plan

In this webinar excess intakes of added sugars and the link to obesity is presented from authoritative guidance (e.g., from the Pan America Health Organization, Health Canada, and others), which includes the avoidance of sweet taste in a dietary pattern. The avoidance of sweet include use of low-calorie sweeteners (LCS), a tool shown to be useful in reducing added sugars intake. Individual perception of sweet, alterations in physiology and health implications in the delivery of a healthy eating plan are discussed. Finally, a research updates is offered to better understand LCS and making the recommendation during nutrition counseling.

CPEU: 1.0
CPE Level: 1
Presenters:

Marie Latulippe, MS, RDN, IAFNS (moderator)

Beverly J. Tepper, PhD
Head of the Sensory Evaluation Laboratory,
Director of the Center for Sensory Sciences & Innovation Department of Food Science, Rutgers University

Robin M. Tucker, PhD, RD
Asssistant Professor of Food Science and Human Nutrition, Michigan State University

Created by: The Institute for the Advancement of Food and Nutrition Sciences

Acceptable Daily Intake (ADI) for Low- and No-Calorie Sweeteners

In this webinar Low- and no-calorie sweeteners (LNCSs) Acceptable Daily Intake (ADI) updates on safety and efficacy are reviewed, and proper interpretation is addressed. LNCS is a key tool for reduction of added sugars intake – which can be critical for individuals that have a health condition (e.g., diabetes) requiring attention to dietary carbohydrate. This webinar helps clinicians to better understand what is meant by an ADI and to address patient and consumer concerns about LNCSs and their value as dietary management tools.

CPEU: 1.0
CPE Level: 1
Presenters:

Daniele Wikoff, PhD
ToxStrategies

Deepa Handu, PhD, RDN
The Academy of Nutrition and Dietetics

Created by: The Institute for the Advancement of Food and Nutrition Sciences

Allulose: A Dietitian's Toolkit for Answering Questions about This Innovative Sweetening Ingredient

In this webinar, presenters will discuss Allulose, its benefits, and the science that supports the safety and efficacy of the sweetening ingredient, and provide tools to assist diabetes educators.

CPEU: 1.0
CPE Level: 1
Presenters:

Hope S. Warshaw, MMSC, RD, CDE, BC-ADM
Registered Dietitian, Certified Diabetes Educator

Kirstie Canene-Adams, PhD
Senior Scientist in Global Nutrition
Tate & Lyle

Created by: The Academy of Nutrition and Dietetics Diabetes Dietetic Practice Group, Sponsored by: Tate and Lyle

Low-Calorie Sweeteners, Food Additives, and the Microbiome: What We Know Now

This webinar will explore what we know now about measuring bacterial growth in the microbiome and the effect of specific ingredients using two new publications, particularly low-calorie sweeteners, on gut bacteria.

CPEU: 1.0
CPE Level: 1
Presenters:

Hannah Holscher, PhD, RD
Assistant Professor, University of Illinois

Ashley Roberts, PhD
Regulatory Toxicologist
Senior Vice President, Food & Nutrition, Intertek

Created by: The Academy of Nutrition and Dietetics Diabetes Dietetic Practice Group, Sponsored by: The Calorie Control Council (CCC) and the International Food Additives Council (IFAC)