Navigating the ever-changing regulations of food labeling is a daunting task, leaving many patients bewildered in their quest for healthier choices. Join renowned food labeling expert, Lauren Swann, MS, RD, LDN, for an enlightening journey into the essential facets of food labeling and its profound impact on consumer health decisions. Together, you'll uncover the latest updates in front-of-package labeling, delve into the hidden risks associated with refined carbohydrates, and answer the most pressing questions about added sweeteners. Dive into the rise of vegan and plant-based alternatives, evaluating their nutritional merits and offering strategies to guide patients towards more informed dietary selections. Investigate the significance of calorie listings on menus, shedding light on recent legislative shifts and offering actionable advice for effective patient counseling. This program is meticulously crafted to arm you with the necessary tools to adeptly navigate the complex landscape of food labeling and enhance your ability to assist patients in cultivating healthier eating habits.
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CE credit is available. This self-study course consists of 1.0 hours of type 2 continued competency credit for Virginia Physical Therapists and Physical Therapy Assistants. Regulation 18VAC112-20-131, Section B, (2) states that up to ten type 2 continued competency credits can be earned by completing independent study activities related to the clinical practice of physical therapy.
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| File type | File name | Number of pages | |
|---|---|---|---|
| Manual - Navigating the Maze of Food Labeling (1.9 MB) | 32 Pages | Available after Purchase | |
| Transcript - Navigating the Maze of Food Labeling (143.5 KB) | 18 Pages | Available after Purchase |
Lauren Swann, MS, RD, LDN, is the CEO and President of Concept Nutrition, Inc., a consultancy specializing in nutrition communications and food labeling regulations. With over 30 years of experience, Swann combines marketing communications, regulatory affairs, and a passion for cultural foodways to deliver effective nutrition messaging strategies for a diverse clientele, including industry, media, and public health sectors.
Her career began in Kraft Foods' Regulatory Affairs department, where she managed a wide array of products. Swann further showcased her regulatory expertise by establishing the Regulatory Affairs Department at Vlasic Foods International. Her work spans FDA and USDA-regulated foods, including health-conscious products, gourmet award winners, and novel ingredients. Swann's services are sought after for nutrient analyses, policy reviews, and creative ideation sessions, benefiting food companies, retailers, restaurants, and health organizations.
Swann is a renowned speaker, having presented at major conferences such as the Academy of Nutrition and Dietetics (AND) and the Food Marketing Institute (FMI), and guest lectured at institutions like Rutgers and New York University. Her writing credentials include contributions to publications like Prepared Foods and Today’s Dietitian, co-authoring The Black Family Dinner Quilt, the first healthy soul food cookbook, and featuring in media outlets such as NPR and CNN.
Recognized for her leadership and innovation, Swann received the Outstanding Entrepreneur Award from the Academy of Nutrition and Dietetics. She has served on the boards of several professional organizations, including the Pennsylvania Dietetic Association and the American Marketing Association.
Swann holds a MSc in Nutrition Communications from Boston University and a Bachelor of Science in Medical Dietetics from Howard University. She is a Registered Dietitian, licensed in Pennsylvania, and her work has significantly impacted nutrition education and regulatory compliance in the food industry.
Speaker Disclosures:
Financial: Lauren Swann has employment relationships with Concept Nutrition, Inc. and OLLY Dietary Supplements. She receives a speaking honorarium from PESI, Inc.
Non-financial: Lauren Swann has no relevant non-financial relationships.
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Front-of-Package Labeling: Bridge the Gap Between Nutrition and Consumer Awareness
Refined Carbohydrates in Processed Foods: Risks and Recognition in Everyday Foods
The Sweet Sugar Spectrum: Navigating Natural, Added, and Artificial Sweeteners
Vegan/Plant-Based Alternatives: Friend or Foe?
Calories On Display: The Impact of Calorie Listings on Consumer Choices
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