Tuesday, July 28, 2020
12:00 – 1:00 PM EDT
Sponsored by PepsiCo.
Health policy discussions have recently been shifting from a focus on “sugar-sweetened foods and beverages” to “sweetened foods and beverages” when looking at sweetness delivery, regardless of whether the source is sugar or low-calorie sweeteners (LCS). While some believe that the human attraction to sweetness is a potential risk for developing less healthy eating habits, this belief fails to distinguish between the sources of sweetness that contribute added sugars and calories to the diet and those that add sweetness as a taste.
The purpose of this session is to explore some of the research questions on the topic of sweetness, spark interest and encourage researchers to take interest in this emerging science. Topics to be discussed include the potential impact of consuming sweet diets on the desire for sweetness, as well the impact on appetite, diet quality, energy intake and body weight.
At the end of this program, attendees will be able to:
- Describe challenges to measuring the sweetness of the total diet.
- Summarize the current literature on sweet taste exposure and its impacts on the desire for sweetness, as well the impact on appetite, diet quality, energy intake and body weight.
- Discuss possible future directions in research on sweet taste.
Nancy Rawson, PhD, Vice President of the Monell Chemical Senses Center
Sweet Taste Exposure, Preferences and Intakes
Katherine Appleton, PhD, Professor of Psychology, Bournemouth University
Sweet Taste, Appetite and Obesity
Kees de Graaf, PhD, Professor of Sensory Science and Eating Behavior, Wageningen University & Research
Continuing Professional Education
ASN designates this educational activity for a maximum of 1.0 CPEUs. Dietitians and dietetic technicians registered should only claim credit commensurate with the extent of their participation in the activity.
ASN (Provider #NS010) is accredited and approved by the Commission on Dietetic Registration (CDR) as a provider of Continuing Professional Education (CPE) programs for Registered Dietitians.
Activity Number: 156321 CPE Level 2
Performance Indicators/Learning Objectives
6.2.3 Interprets data to make recommendations and to inform decisions.
6.2.5 Applies research/evidence-based findings to improve practice, service delivery, and health and nutrition of customers.
6.3.8 Interprets, analyzes, synthesizes and critically appraises research findings.