Program Description

This program will focus on two main areas. First, Dr. Jeffrey Blumberg will provide an insight into how more nutrient dense foods and beverages can be created through the use of polyphenols from fibers and other plants. Second, Dr. Jeremy Spencer will provide an update on the latest science relating to the health benefits of whole oranges, processed oranges and orange juice. The talks will present new research on the health benefits of plant based polyphenols and fibers.

Learning Objectives

At the end of this session, attendees will be able to:

• To understand the role that polyphenols from oranges may play in metabolic, cognitive and cardiovascular health
• To understand the mechanisms that may mediate observed health benefits from processed whole orange, fresh oranges and orange juice.

CPE Credit Designation Statement

ASN designates this educational activity for a maximum of 1 CPEUs. Dietitians and dietetic technicians, registered should only claim credit commensurate with the extent of their participation in the activity.  ASN (Provider #NS010) is accredited and approved by the Commission on Dietetic Registration (CDR) as a provider of Continuing Professional Education (CPE) programs for Registered Dietitians.

Learning Level 2

Click here for the CPE evaluation. 

Suggested Learning Codes:

2020: Composition of foods, nutrient analysis
4040: Disease prevention
2000: Science of food and nutrition
4000: Wellness and public health

Agenda

6:30 – 6:40 am

Arrival and Breakfast

6:40 – 6:50 am

Welcome & Introduction, Richard Black, PhD, Vice President, PepsiCo Global R&D Nutrition

6:50 – 7:10 am

Creating More Nutrient Dense Foods and Beverages Through Derived Polyphenols and Fiber From Plant Based Foods Such As Oranges, Professor Jeffrey Blumberg, Tufts University, Boston, MA

7:10 – 7:15 am

Questions and Answers

7:15 – 7:45 am

Exploring the Nutritional Benefits of Whole, Processed and Other Orange Products, Professor Jeremy Spencer, University of Reading, UK

7:45 – 8:00 am

Questions and Answers