Allulose: A Dietitian’s Toolkit for Answering Questions about This Innovative Sweetening Ingredient
Sponsored by: Tate and Lyle
In this 60 minute webinar, Hope Warshaw and Kirstie Canene-Adams will discuss Allulose, its benefits, and the science that supports the safety and efficacy of the sweetening ingredient, and provide tools to assist diabetes educators. The webinar will cover three key areas:
- Overview of Allulose and its benefits (clinical, nutrition and safety studies)
- Labelling and understanding the Nutrition Facts Panel
- Provide tools to help counsel patients to integrate Allulose as part of their diabetes meal plan
Presented on: Tuesday November 12, 2019 1 pm CT, 2 pm EST
Hope S. Warshaw, MMSC, RD, CDE, BC-ADM
Registered Dietitian, Certified Diabetes Educator
Hope Warshaw is a nationally recognized and respected Registered Dietitian and Certified Diabetes Educator. She applies nearly forty years of experience and expertise in her work as a consultant in the diabetes and nutrition arena. She is also an author, freelance writer, and media spokesperson. Hope is most well known for her expertise in the areas of diabetes nutrition and weight management. She communicates practical solutions to healthier eating through varied communication vehicles from professional publications to social media. Hope has served as a contributing editor for Diabetic Living Magazine, wrote the Nutrition Q&A column in The Washington Post for several years and in 2016 served as Past President of the American Association of Diabetes Educators. She is currently on the Foundation board of the Academy of Nutrition and Dietetics.
Kirstie Canene-Adams, PhD
Senior Scientist in Global Nutrition
Tate & Lyle
Dr. Kirstie Canene-Adams is a Senior Scientist in Global Nutrition at Tate & Lyle where she is responsible for preclinical and clinical nutrition research for fiber, sweeteners, and novel ingredients. Dr. Canene-Adams regularly works with cross discipline teams in Regulatory, R & D, Legal, Toxicology, Nutrition Communications, and Scientific Affairs.
Previously, Dr. Canene-Adams was with Kraft Foods Company. Prior to joining the food industry Dr. Canene-Adams was an Assistant Professor in the Nutrition and Foods Program at Texas State University and a Post-Doctoral Research Fellowship in Kidney-Urologic Pathology at Johns Hopkins University School of Medicine where her research focus was on tomatoes and broccoli for chemoprevention of skin, colon, and prostate cancers using rodent models and immunohistochemistry, histology, RT-PCR, and HPLC for carotenoid analysis.
Dr. Canene-Adams received her degrees in Nutritional Sciences from the University of Illinois at Urbana-Champaign.
Credits: 1 CEU, Level 1
CEU Codes: 2020 Composition of foods, Nutritional Analysis
5190 Diabetes Mellitus
3100 Supplementation, Nutritional botanicals
8130 Sensory perception and evaluation of foods
Provide an overview of allulose, including its chemical structure, safety/regulatory status, and clinical trial data on its tolerance and benefits.
Describe the food and beverage application benefits with allulose, explain how it is labeled on the Nutrition Facts Panel and provide examples of current products using allulose.
Translate clinical data and application information on allulose and apply it in practice when counseling patients/clients; Counsel patients on the use and integration of allulose as part of a diabetes meal plan or plan for weight loss/weight management.
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