Vitamin D: An Opportunity for the Baking Industry
Available Until Sept. 16, 2011
Where: Right from your computer!
Duration: 60 minutes
Vitamin D deficiency is a global problem and is associated with an increasing number of serious acute and chronic diseases. Today when the importance of vitamin D is increasingly recognized by health professionals, public health officials and the general public there is a pressing need to promote vitamin D containing foods. In considering ways for baking to enhance its contributions to the nation’s health, hardly any opportunity matches the potential of providing adequate vitamin D intake. Increased vitamin D intake would reduce the incidence of many chronic conditions that have been wrongly blamed on refined grains. With stakes so high, baking must not stand aside in a passive role as the vitamin D story unfolds.
Join us for a lively panel discussion as scientists and industry experts share vitamin D insights, breakthrough vitamin D baker’s yeast ingredient solution and success stories around vitamin D. The panel will take your questions during the Q&A session so be sure to join the LIVE webinar!
Michael F. Holick, Ph.D., MD
Director of the General Clinical Research Unit, Professor of Medicine, Physiology, and Biophysics, Boston Medical Center. He has been quoted in The New Your Times, Newsweek, Men’s Health, AARP, and Scientific American. His presentation reviews the history of vitamin D and the evolution of the recommendations for daily intake
Wendy J. Dahl, Ph.D.
Assistant Professor Food Science and Human Nutrition Department, University of Florida. Her research has focused on issues of nutrient fortification, particularly the diets of vulnerable populations such as the elderly. Her presentation discusses the vitamin D status and explore the solutions to overcome vitamin D inadequacies and deficiency
Connie M. Weaver, Ph.D.
Distinguished Professor and Department Head Foods and
Nutrition, Purdue University. Part of her research has focused on vitamin D status and metabolism in female adolescents. Her presentation covers the inadequacies of current food supply and the potential impact of D in bakery
Dennis Gordon, Ph.D.
Professor Emeritus North Dakota State University, Former Chairman of the Department of Cereal Science, Advisor to Lallemand/ American Yeast. He is involved in metabolic studies and FDA regulatory issues regarding vitamin-D baker’s yeast. His presentation reviews the results of a new Angus Reid survey conducted in the USA for Lallemand