This product is free for those who attended FNCE® 2016.
With the anticipated changes to the food label, RDNs must be well-prepared to assist consumers in navigating the label as well as proficient in defining the purpose and function of ingredients listed on the label. The current level of conversation around "clean" labels, skepticism about food ingredients and consumer calls for sustainable products necessitates heightened understanding of how the food on our grocery store shelves is made and the decisions food manufacturers must make in order to meet consumer demands for healthful, high quality and safe foods at affordable prices. This session will connect nutrition and food science fundamentals with an interactive approach to deconstructing and communicating the food label into its component parts.
CPE Level: 2
Learning Codes: 2020, 2090, 4030
- Mary Christ Erwin
- Marianne Smith Edge, MS, RD, FADA,FAND
- Constance Geiger, PhD,RDN, LD
- Julie Jones, PhD, CNS, LD