Description: Food is emotional and, as dietitians, we acknowledge this emotional component when working with our clients. However, it’s easy to overlook the feelings we hold ourselves when it comes to recommending or avoiding certain foods and ingredients. Feedback from our December 2021 webinar “Lifting the Veil on How Food is Made: A Science-Based Discussion” suggests that even among health practitioners there is concern and/or uncertainty when it comes to processed foods and ingredients.

Our inaugural PepsiCo Lab & Learn series kicks off with an interactive event that focuses on unpacking the preconceptions around processed foods and then examining the science of food ingredients with an open mind. This introspective programming will encourage participants to look inward in order to ultimately improve nutrition practice.

This event will aim to:
1. Describe how personal biases impact (or influence) nutrition recommendations.
2. Identify common ingredients used during food & beverage processing and their function/usage, benefits, and safety.
3. Understand how food/beverage ingredients are regulated in the U.S.

Moderator:

Michelle Wang, PhD

R&D Scientist, PepsiCo Health & Nutrition Sciences

Presenters:

Shana Minei Spence, MS, RDN, CDN

Registered Dietitian and Owner, The Nutrition Tea LLC

Beth Johnson, MS RDN

CEO and Founder, Food Directions

This program is sponsored by PepsiCo Health & Nutrition Sciences. The speakers received compensation from PepsiCo for their participation. Any opinions or scientific interpretations expressed in this presentation are those of the speakers and do not necessarily reflect the position or policy of PepsiCo, Inc.