Functional
Foods:
Snake Oil or the Grande Elixir?
with
Dr. Peter Jones
School of Dietetics and Human Nutrition, McGill University
No other lifestyle decision can influence your long term health prospects
as much as the food you eat. Arriving soon on your supermarket shelves
is the latest wave in "healthy" offerings. Functional foods
are defined as foodstuffs with ingredients that confer additional benefits
to the human body.
Although not yet widely available in Canada, functional foods are already
selling like hot cakes in other countries. While these new entries into
the marketplace are catching a lot of attention, food companies, scientists,
consumers and regulators are eyeing them with some caution.
Dr. Jones will tell us about the science behind some of these novel food
products, as well as new challenges they pose.
Peter Jones is Full Professor and former Director of the School of Dietetics
and Human Nutrition at McGill University. He is an international leader
in research on dietary regulation of fat and energy metabolism. He serves
as President of the Danone Institute for Nutrition, which promotes nutrition
communication and education, and is Chairman of the Functional Foods and
Nutraceuticals Advisory Committee of Forbes Medi-tech Inc, a biotechnology
company based in Vancouver.
Simultaneous translation will be provided.
Co-Sponsors:
--the Speaker of the Senate, the Hon. Gildas Molgat
--the Speaker of the House of Commons, the Hon. Gilbert Parent
--Partnership Group for Science and Engineering (PAGSE)
--NSERC
DATE: Thursday, Sept 28, 2000 from 7:30 am - 9:00 am
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