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The Institute of Nutrition, Metabolism, and Diabetes (INMD)
The Institute of Circulatory and Respiratory Health (ICRH)
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Institut de la nutrition, du métabolisme et du diabète (INMD)
Institut de la santé circulatoire et respiratoire (ISCR)
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National Workshop |
Atelier National |
Developing a Research Agenda to Support Sodium Reduction in Canada
Élaboration d’un programme de recherche pour la réduction
du sodium au Canada
Thank you for attending the 2010 Sodium reduction Workshop held in Toronto on
January 25 and 26, 2010 at the Sheraton Gateway Hotel
Monday January 25, 2010 – Keynote speakers
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Kimberly Elmslie, Director General, Centre for Chronic Disease Prevention and Control, Public Health Agency of Canada |
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Dr. Hasan Hutchinson, Chair of the Multi-Stakeholder Working Group on Dietary Sodium Reduction and Director General of the Office of Nutrition Policy and Promotion, Health Canada |
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Dr. Lawrence Appel, Chair, Panel on Dietary Reference Intakes for Electrolytes and Water, Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board, Institute of Medicine of the National Academies (2005)Department of Medicine, Epidemiology, and International Health (Human Nutrition), Johns Hopkins University Research gaps and opportunities in the thematic areas of health, food science, knowledge-to-action and evaluation and monitoring |
Presentation not available |
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Lori Sheremeta, Research Associate, Faculty of Law, University of Alberta, National Institute of Nanotechnology Challenges Around Emerging Technologies and the Food Supply: Law, Ethics and Policy |
Monday January 25, 2010 – Afternoon Plenary Sessions
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Theme 1: Health and Human Physiology |
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Dr. Jens Titze, Interdisciplinary Centre for Clinical Research Department of Nephrology & Hypertension, Nikolaus Fiebiger Centre for Molecular Medicine, University Clinic and Friedrich Alexander University of Erlangen-Nuremburg, Germany Recent advances in the regulation of salt-dependent volume and blood pressure |
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Dr. Norm Campbell, CIHR Chair in Hypertension Prevention and Control Clinical research and knowledge translation |
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Dr. Bruce Van Vliet, Professor of Cardiovascular and Renal Physiology, Memorial University Early exposures: The genetics of salt sensitivity and impact of early exposure to high sodium diets |
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Theme 2 : Food Science/Food Technology |
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Dr. Rickey Yada, Scientific Director, Advanced Foods and Materials Network, Networks of Centres of Excellence, Department of Food Science, University of Guelph Food science challenges in sodium reduction: taste, preservation, texture, colour - What has been done in other jurisdictions? What can be done? |
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Dr. Jeff Farber, Director of the Bureau of Microbial Hazards, Food Directorate, Health Canada Microbial issues and challenges associated with a sodium reduction in the food supply |
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Dr. Chor-San Khoo, VP Global Nutrition and Health Campbell Soup Company Learning from Doing: The Campbell Soup Company Story |
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Theme 3 : Knowledge-to-Action |
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Dr. Charlene Elliott, Faculty of Communication and Culture, University of Calgary Product packaging, labeling and marketing: Possibilities and research gaps |
Presentation not available |
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Dr. Andrew Pipe, Chief of the Division of Prevention and Rehabilitation, University of Ottawa Heart Institute Public health approaches to sodium reduction at the community and school level |
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Lianne Vardy, Director, Chronic Disease Management Division Public Health Agency of Canada International Action on Salt/Sodium Reduction: A Comparative Policy Analysis |
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Monday January 25, 2010 – Evening Speaker
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Alette Addison, Head of the Salt Reduction Strategy, UK Food Standards Agency Evaluation of impact of U.K. voluntary approach to sodium reduction and consumer education |
Tuesday January 26, 2010 – Keynote speakers
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Susan Barr, Professor of Nutrition, University of British Columbia Considerations in monitoring sodium reduction at the population level |
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Dr. Mary L’Abbé, Earle W. McHenry Professor and Chair, Nutritional Sciences, Faculty of Medicine, University of Toronto, Vice-Chair of the Working Group on Dietary Sodium Reduction Food system monitoring: how to measure changes in the food supply |
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Anna Farmer, Community Nutrition Department of Agriculture, Food and Nutritional Science, University of Alberta Consumer education & awareness: how to measure changes in consumer awareness, attitudes and behaviors |
