Symposium Session: Sweet Success! Recommendations and Culinary Solutions for Reducing Added Sugars

This is not a webinar or course for purchase - this is a module for credit claiming for our 2020 Spring Symposium attendees and cannot be purchased or taken by non-attendees. These sessions are exclusive to our Symposium; however, the topics may be revisited in the future in the form of a webinar or self-study course.

Let’s face it: people love sweet foods. We are born with a built-in affinity for sugar and its addictive, sweet taste. Unfortunately, research shows consumption of excessive amounts of sugar is not so sweet. Couple this with the fact that 77% of consumers state they are trying to limit or avoid sugar, along with the new “added sugars” requirement on Nutrition Facts labels, and RDNs need to be sugar-savvy more than ever.

Led by cookbook author and culinary RDN, Marlene Koch, who has over 20 years of hands-on experience in reducing added sugars, this presentation will first provide an overview of the latest guidelines for added sugar consumption, sugar versus added sugars for food labeling, and “allowed” sugars and sweeteners in various popular diets. Marlene will then cover the most current prevailing consumer-friendly sweetener options, along with culinary tips and know-how for successfully and deliciously reducing added sugars through the use of natural and man-made caloric, lower caloric, and non-caloric foods and sweeteners.

Learning Objectives

After attending this session, nutrition professionals should be able to:

  1. List and compare the daily recommendation for added sugars on an FDA-approved food label, by the American Heart Association, and World Health Organization.
  2. Name three categories of sweeteners based on caloric content.
  3. Describe three culinary properties of sugar that are not present in non-caloric sweeteners.
  4. Evaluate the culinary pros and cons of using/recommending caloric, low-caloric, and non-caloric sweeteners in your practice or business.    

Additional Information

Suggested CDR Learning Codes: 
4040, 5190, 8060, 8100
Suggested CDR Performance Indicators: 
8.3.6, 8.4.3, 9.2.1, 13.2.3
CDR Activity Type: 
CPE Level: 
Course summary
Available credit: 
  • 1.00 CDR
Course opens: 
Course expires: 

Marlene Koch, RDN, is a nationally recognized food, culinary, and nutrition expert and New York Times bestselling author of ten cookbooks including the award-winning Eat What You Love cookbook series. With over 1.7 million books sold, Marlene is known as a “magician in the kitchen” for her extraordinary ability to deliver good health - with great taste! A regular guest on QVC, Marlene has appeared on hundreds of television and radio segments and she and her recipes have been featured in Cooking Light, Women’s World, and Men’s Fitness, as well as on Today, Home & Family, and to name a few. Honored as 2019 Diabetes Educator of the Year from the Diabetes Care and Education dietetic practice group, Marlene has creatively been reducing added sugars in everyone’s favorite foods for over 20 years. You can find her at

The presenter has no relevant disclosures to report regarding this program. She has certified that no conflict of interest exists for this program. View our disclosure policy.

Available Credit

  • 1.00 CDR


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