Recorded Webinar: Beyond the Label: Food Claims’ Impact on Consumer Behavior

Suggested CDR Learning Codes: 2000, 4030, 7120, 8120
Suggested CDR Performance Indicators: 11.2.1, 11.2.5, 4.1.2, 8.3.6
CPE Level 2
CDR Activity Type 175

In the past, food label claims simply referred to the food inside the package. Now, icons and logos clutter food packages, citing nutrition, sourcing, and benefits of what is both included and excluded from the food products. Cluttered labels can blur the line between what is "healthy" and what is not. Do on-pack labels help consumers make more informed purchase decisions? Or do they leave them confused? This webinar will identify the USDA and FDA's currently accepted label claims, decode common packaging language, reveal the labels most likely to motivate consumers' purchase intent, and share insights on how RDNs can translate this information into key action steps for positive behavior change.

This webinar will unpack USDA-and FDA-accepted food claims and explore food labels' impact on consumer demand. Tune in to learn how understanding food claims translates to improved public health and nutrition.

The live version of this webinar was presented on Thursday, September 13, 2018, from 2-3pm ET by Guy Johnson, Ph.D, and Marie Molde, RDN, MBA. This recorded version is approved for 1 hour of continuing education credit. RDs should list code 175 for this activity type.

By registering for this free continuing education course, you are granting permission to Today's Dietitian to share your demographic information and e-mail with the course sponsor for potential marketing purposes.

Learning Objectives

After completing this continuing education course, nutrition professionals should be able to:

  1. Identify FDA- and USDA- supported on-pack labeling claims including FDA-authorized and qualified claims, nutrition content claims and structure/function claims.
  2. Understand the scientific review and approval process for use of FDA-authorized health claims, such as "heart healthy," and how claims may be reviewed, revised or revoked as supporting scientific evidence evolves.
  3. Explore functional food claims, and if and how science-based claims may impact or motivate consumer purchase behavior.
  4. Translate consumer intent into action steps to help clients and the public achieve health goals.
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
09/21/2018
Course expires: 
09/20/2019
CE Club cost:
$0.00
CE Club cost:
$0.00
Cost:
$0.00
Rating: 
3.666665

With nearly 40 years of experience in the nutrition field, Guy Johnson, Ph.D., has authored several health claim petitions, served on seven scientific advisory boards and held executive roles in nutrition at Kellogg's, Pillsbury and Gerber. Johnson led the implementation of the Nutrition Labeling and Educating Act of 1990 at Pillsbury and developed the Dietary Guidelines for Infants at Gerber, among other notable accomplishments.

Johnson currently serves as a seasoned consultant to clients in the food and beverage industry, an Adjunct Associate Professor at the University of Illinois Urbana-Champaign, and as the Executive Director of the McCormick Science Institute.

With a strong background in both nutrition and business, Marie Molde, RDN, MBA, Client Solutions at Datassential, holds a combined MBA/RD from Dominican University. Marie brings a unique culinary perspective to Datassential, a leading Chicago-based food market research firm. Restaurant chains and suppliers have relied on Marie's expertise in menu and product development, and for years she has helped foodservice and retail companies excel in better-for-you innovation. Marie represents Datassential on the Menus of Change Sustainable Business Leadership Council working to confront issues that surround the food industry today. Using her expertise as a registered dietitian, Marie provides an unparalleled health-driven point of view.

This complimentary 1-credit continuing education webinar is brought to you with support through Soy Connection brought to you by the United Soybean Board. Guy Johnson, PhD, has the following relevant disclosures to report: He currently serves as a seasoned consultant to clients in the food and beverage industry, an Adjunct Associate Professor at the University of Illinois Urbana-Champaign, and as the Executive Director of the McCormick Science Institute. He has certified that no conflict of interest exists for this program. Marie Molde, RDN, MBA, has no relevant disclosures to report. She has certified that no conflict of interest exists for this program.

 

This webinar is accredited through Soy Connection brought to you by the United Soybean Board. http://www.soyconnection.com/

Available Credit

  • 1.00 CDR

Price

CE Club cost:
$0.00
CE Club cost:
$0.00
Cost:
$0.00
Please login or create an account to take this course.