Lunch ‘n Learn – Contemporary Nutrition & Labeling

May 25, 2017, San Antonio, TX.

Roger Clemens

DrPH, CFS, FIFT, FASN, FACN, CNS, FIAFST

The intent of updating the nutrition labeling criteria of foods is to reduce risk factors associated with obesity and other noncommunicable diseases. These criteria reflect the most recent consensus on foods and dietary patterns that may improve health outcomes of Americans. The most challenging requirements within these criteria include added sugar, trans fatty acids and sodium.

These criteria are often shrouded in scientific controversy and intensify consumer concerns and demands, such as GMO labeling, natural ingredients, healthy choices, “free” claims, “clean” labeling movement and food processing. The fundamentals of nutrition labeling specifications will be discussed and the implications of the labeling distractors will be deliberated.

Bio: Roger Clemens, DrPH, CFS, CNS, FIFT, FASN, FACN, FIAFST

Dr. Roger A. Clemens is co-founder and executive vice president of Polyscience Consulting. He is part-time faculty within the USC International Center for Regulatory Science program where he enjoys an adjunct appointment as Professor of Pharmacology and Pharmaceutical Sciences within the USC School of Pharmacy since 2001. He also developed and facilitates graduate courses in the Global Medicine program within the USC School of Medicine. He served as Scientific Advisor for Nestlé USA for more than 21 years and then consultant to and Chief Scientific Officer for Horn for about a decade.

Dr. Clemens is a past president of the Institute of Food Technologists (IFT) and former member of the IFT Board of Directors. He co-founded, established and contributes to a Food, Medicine and Health column published monthly in Food Technology since 2004. In 2017, Dr. Clemens launched a new column in Nutrition Today that addresses the regulatory status, safety, and functional properties of food ingredients. Dr. Clemens is an editor or associate editor for several high-impact journals, including Journal of Food Science, Food, Chemical and Toxicology and Toxicology Research and Application. Dr. Clemens was a member of the USDA 2010 Dietary Guidelines Advisory Committee, and is a third-term member of the US Pharmacopeia Food Ingredient Expert Committee. In addition, Dr. Clemens was recognized by his peers as an elected Fellow for his distinguished contributions in nutrition and food science. He is a Fellow in the Institute of Food Technologists, American Society for Nutrition, American College of Nutrition and International Academy of Food Science and Technology.

Dr. Clemens received an AB in Bacteriology, a MPH in Nutrition, and a DrPH in Public Health Nutrition and Biological Chemistry from the University of California, Los Angeles.

Thanks to our Sponsor

Casey Ingredients & Strategic Foods Group’s support allows this Lunch’n Learn to happen. Proceeds from Lunch Sponsorship go directly our AlamoIFt’s Scholarship fund! Learn More.