An Update from FDA on the Revised Nutrition Facts Panel

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Professional Skills
Wellness and Public Health
Education, Training, and Counseling
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Approved for CPE Level 2 & 1 CPE credit hour by the Commission on Dietetic Registration, credentialing agency for the Academy of Nutrition and Dietetics. Activity number: 132422

This webinar will help the viewer gain awareness of objectives of NLEA and the current nutrition label reform; inform clients about the rationale for and the specific changes that will be appearing on the Nutrition Facts Panel as a result of federal nutrition label reform; and help their clients apply the labeling changes to more effectively meet individual dietary goals.

Speaker Information
Douglas Balentine, PhD
Director, Office of Nutrition and Food Labeling
Food and Drug Administration

Dr. Douglas Balentine is the Director of the Office of Nutrition and Food Labeling at CFSAN. Prior to assuming this role, he was Director of Nutrition and Health for Unilever North America and was a member of Unilever's Global Nutrition Leadership Team. In his prior role, he was responsible for Nutrition Science, Nutrition Communications, and Health and Wellness for Unilever North America. Dr. Balentine was leader of the Unilever Global Technology Center for Health and Wellness at the Unilever Food and Health Research Institute, The Netherlands from 2000-2004. He has worked closely with many NGOs and serves on a number of external committees aimed at improved public health. Dr. Balentine was past co-chair and chair of the American Heart Association INAP committee and served on the steering committee of the AHA public health meeting on approaches to dietary salt reduction; Dr. Balentine also was a member of the PAHO Salt Reduction Consortium, a multi-stakeholder partnership between PAHO, Industry, and Academia working to reduce salt consumption in the Americas. He also served on the Board of Directors of ISLI NA. Dr. Balentine is a member of the Academy of Nutrition, and Dietetics, American Society of Nutrition and the Institute of Food Technologists. Dr. Balentine holds nine U.S. Patents and has over 40 publications in scientific literature.