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Providing Healthy and Safe Foods As We Age: Workshop Summary (2010)

Chapter: Appendix A: Workshop Agenda

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Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2010. Providing Healthy and Safe Foods As We Age: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12967.
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A
Workshop Agenda

The National Academy of Sciences Building

Auditorium

2100 C Street NW

Washington, DC


October 29, 2009

8:00 am

Registration

INTRODUCTION

8:30

Welcome from the Food Forum

Michael Doyle, Food Forum Chair, University of Georgia

8:40

Opening Remarks—Overview of the Challenges to 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

9:00

Our Aging Population

Kevin Kinsella, National Institute on Aging

9:30

Food Preparation and Consumption Habits of Community–Dwelling Populations

Nancy Wellman, Tufts University

Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2010. Providing Healthy and Safe Foods As We Age: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12967.
×

10:00

Questions and Discussion

10:30

Break

SESSION 2:
CHANGES IN PHYSIOLOGY WITH AGE

Moderator: Gordon Jensen, Pennsylvania State University

10:45

Immune Status of Aging Populations and Methods of Modulating Susceptibility

Simin Meydani, Jean Mayer USDA–Human Nutrition Research Center on Aging at Tufts University

11:05

Gastrointestinal System Changes with Age

Gordon Jensen, Pennsylvania State University

11:25

Sensory Perception Changes with Age

Marcia Pelchat, Monell Chemical Senses Center

11:45

Questions and Discussion

12:15 pm

Lunch

SESSION 3:
FOOD SAFETY CONCERNS FOR AGING POPULATIONS

Moderator: Kerry Dearfield, U.S. Department of Agriculture

1:00

Pathogens of Concern

Steven Gendel, Food and Drug Administration

1:20

Contaminants of Concern

Bernadene Magnuson, Cantox Health Sciences International

1:40

Processing and Formulation Advances to Decrease Food Safety Risks

Michael Doyle, University of Georgia

2:00

Packaging and Storage Challenges and Solutions to Decreasing Safety Risks

Aaron Brody, Packaging/Brody, Inc.

Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2010. Providing Healthy and Safe Foods As We Age: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12967.
×

2:20

Panel Discussion on Implications for Regulators, Educators, and the Food Industry

All Speakers and David J. Greenblatt, Tufts University

3:10

Break

SESSION 4:
NUTRITION CONCERNS FOR AGING POPULATIONS

Moderator: Johanna Dwyer, National Institutes of Health and Tufts University

3:30

Diet Quality Issues for Aging Populations

Katherine Tucker, Jean Mayer USDA-Human Nutrition Research Center on Aging at Tufts University

3:50

Functional Foods and Aging Populations

Stephen Barnes, University of Alabama at Birmingham

4:10

Nutritional Modulation of Aging and Age-Associated Diseases by Caloric Restriction

Luigi Fontana, Washington University and Italian National Institute of Health

4:30

Formulating for Aging Boomer Consumers

Jim Kirkwood, General Mills

4:50

Panel Discussion on Implications for Regulators, Educators, and the Food Industry

All Speakers

5:30

Adjourn

October 30, 2009

SESSION 5:
COMMUNICATING WITH AGING POPULATIONS

Moderator: Edward Groth, Groth Consulting Services

8:30 am

Consumer Desires, Needs, and Motivations

Steven Bodhaine, The Futures Company

Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2010. Providing Healthy and Safe Foods As We Age: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12967.
×

8:50

Food Safety Messages—What do Consumers Hear?

Caroline Smith DeWaal, Center for Science in the Public Interest

9:10

Communicating with Older Consumers During Recalls

William Hallman, Rutgers University

9:30

Communicating Nutrition Messages to Older Persons

Ronni Chernoff, Geriatric Research Education and Clinical Center, John L. McClellan Memorial Veterans Hospital in Little Rock, Arkansas

9:50

Questions and Discussion

10:30

Break

SESSION 6:
FUTURE CHALLENGES AND SOLUTIONS TO PROVIDING HEALTHY AND SAFE FOODS TO AGING POPULATIONS

11:00

Panel Discussion

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

11:45

Open Discussion

12:30 pm

Adjourn

Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2010. Providing Healthy and Safe Foods As We Age: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12967.
×
Page 159
Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2010. Providing Healthy and Safe Foods As We Age: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12967.
×
Page 160
Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2010. Providing Healthy and Safe Foods As We Age: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12967.
×
Page 161
Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2010. Providing Healthy and Safe Foods As We Age: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12967.
×
Page 162
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Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

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