Navigating the Maze of Food Labeling: A Guide for Healthcare Providers

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Speaker

Lauren Swann, MS, RD, LDN Related seminars and products

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Lauren Swann, MS, RD, LDN, is the CEO and President of Concept Nutrition, Inc., a consultancy specializing in nutrition communications and food labeling regulations. With over 30 years of experience, Swann combines marketing communications, regulatory affairs, and a passion for cultural foodways to deliver effective nutrition messaging strategies for a diverse clientele, including industry, media, and public health sectors.

Her career began in Kraft Foods' Regulatory Affairs department, where she managed a wide array of products. Swann further showcased her regulatory expertise by establishing the Regulatory Affairs Department at Vlasic Foods International. Her work spans FDA and USDA-regulated foods, including health-conscious products, gourmet award winners, and novel ingredients. Swann's services are sought after for nutrient analyses, policy reviews, and creative ideation sessions, benefiting food companies, retailers, restaurants, and health organizations.

Swann is a renowned speaker, having presented at major conferences such as the Academy of Nutrition and Dietetics (AND) and the Food Marketing Institute (FMI), and guest lectured at institutions like Rutgers and New York University. Her writing credentials include contributions to publications like Prepared Foods and Today’s Dietitian, co-authoring The Black Family Dinner Quilt, the first healthy soul food cookbook, and featuring in media outlets such as NPR and CNN.

Recognized for her leadership and innovation, Swann received the Outstanding Entrepreneur Award from the Academy of Nutrition and Dietetics. She has served on the boards of several professional organizations, including the Pennsylvania Dietetic Association and the American Marketing Association.

Swann holds a MSc in Nutrition Communications from Boston University and a Bachelor of Science in Medical Dietetics from Howard University. She is a Registered Dietitian, licensed in Pennsylvania, and her work has significantly impacted nutrition education and regulatory compliance in the food industry.

 

Speaker Disclosures:
Financial: Lauren Swann has employment relationships with Concept Nutrition, Inc. and OLLY Dietary Supplements. She receives a speaking honorarium from PESI, Inc.
Non-financial: Lauren Swann has no relevant non-financial relationships.

 

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Objectives

1. Interpret updates and regulations in food labeling accurately, including front-of-package labels, refined carbohydrates, and sugar content, and effectively communicate this information to patients to aid in healthier food choices. 
2. Develop the ability to assess a wide range of food options, including processed foods, vegan and plant-based alternatives, and sweeteners, and recommend healthier dietary choices based on nutritional value and patient health goals. 
3. Implement practical dietary guidance strategies, utilizing knowledge of calorie listings and current legislation, to support patients in navigating dining options and making informed decisions that align with their dietary needs and health objectives. 

Outline

Front-of-Package Labeling: Bridge the Gap Between Nutrition and Consumer Awareness 

• Misleading claims 
• Over emphasis on calories 
• Nutrition keys, traffic light, health star rating systems 
• How these updates aim to improve public health outcomes 
• Opportunity for global standardization? 

Refined Carbohydrates in Processed Foods: Risks and Recognition in Everyday Foods 

• Refined carbohydrates and their health implications 
• Identification of common processed foods high in refined carbohydrates 
• Patient education: identifying and reducing refined carbohydrates  

The Sweet Sugar Spectrum: Navigating Natural, Added, and Artificial Sweeteners 

• Differentiation between natural sugars, added sugars, and sugar alcohols 
• Tips for reading labels to identify hidden and added sugars 
• Agave, honey, stevia…are they any better?   
• Health impacts of excessive sugar consumption and advice for moderation 

Vegan/Plant-Based Alternatives: Friend or Foe? 

• Overview of the rise in popularity of vegan and plant-based options 
• Labeling of plant-based alternatives and nutritional considerations 
• Advising patients about incorporating plant-based alternatives  

Calories On Display: The Impact of Calorie Listings on Consumer Choices 

• The significance of calorie listings on menus for informed food choices 
• Review of legislation requiring calorie listings in certain establishments 
• How to guide patients with caloric information 
• Implications for those with disordered eating 

Target Audience

• Athletic Trainers
• Chiropractors
• Dietitians
• Exercise Physiologists
• Nurse Practitioners
• Nurses
• Occupational Therapists
• Occupational Therapy Assistants
• Physical Therapists
• Physical Therapy Assistants
• Physician Assistants
• Physicians
• Strength and Conditioning Coaches
• Other Rehabilitation and Fitness Professionals