Just the Facts: Why the Nutrition Facts Label Changes and How to Use it to Make Healthier Choices

Thursday, March 26, 2020 at 2:00 pm EST

Join Allison Stowell and Kitty Broihier for this free, one-hour webinar. CPE credit is available for Registered Dietitians and Dietetic Technicians, Registered.

Are you wondering what to make of the FDA’s recent changes to the Nutrition Facts label? The label, which has been stable since 1994, may seem like an unchanging fact of consuming packaged food in the U.S., but the format and required information are determined by the same evolving scientific consensus that drives the Guiding Stars algorithm. Join us to explore the research and thinking that leads to changes in the U.S. Nutrition Facts label. With most food manufacturers updating packaging to meet the January 2020 deadline to use the updated Nutrition Facts label, it’s essential that those in the nutrition field can speak to and highlight changes to consumers, patients and others.

Participants will be able to:

  • Discuss the process the FDA engages in with the public prior to updating the Nutrition Facts label
  • Explain how research and the shifting needs of our population influence the Nutrition Facts label
  • Highlight important changes to the Nutrition Facts label
  • Share science and education gained with patients, clients, colleagues, students and others to increase their knowledge and understanding of the connection between the Nutrition Facts label and public health.

This webinar is approved for one CPE credit to meet learning codes 4030, 4000, and 2090.


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Your Hosts

Allison Stowell, MS, RD, CDN
Guiding Stars Dietitian

As a Registered Dietitian, Allison enables individuals to make positive, sustainable changes in their eating habits by stressing conscious eating, improving relationships with food and offering a non-diet approach for reaching and maintaining ideal body weight.

She joins the Guiding Stars team to help people in a number of sectors (grocery, hospitals, schools and universities) to understand how to use the Guiding Stars nutrition navigation program to make healthier food choices.

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Kitty Broihier, MS, RD, LD
Scientific Advisor

Kitty has dedicated her career to helping businesses, public relations agencies, trade associations and the media navigate the ever-changing nutrition landscape. She is the president of NutriComm Inc., a consultancy specializing in food and nutrition communications. Kitty is also an adjunct faculty member of Southern Maine Community College’s Nutrition and Dietetics Department. Kitty has served on the board of the Maine Academy of Nutrition and Dietetics for many years, including two terms as president.

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