14:31

Insights From The Tool Comparing Expert Food Rating Systems

14:10

A Tool To Compare How Experts Rate Carbohydrate Foods

18:40

Carbohydrate Quality-Related Beliefs and Behaviors

58:57

Live Microbes in the Food Supply: Why They Matter and How to Share Data with USDA

50:12

Nutritional Considerations for AOM

01:00:12

Toward More Rigorous and Informative Nutrition Epidemiology

58:35

Low & No Calorie Sweeteners: What Does the Science Really Say

50:23

Menopause, Cognitive Health and Nutrition | Understanding the Intersection

08:36

Open Science

06:28

Science Communication

02:25:49

Sections VII, VIII and IX | Food Classification Workshop | May 17 2023

52:15

Section V | Food Classification Workshop | May 16 2023

27:28

Section IV | Food Classification Workshop | May 16 2023

01:01:16

Section III | Food Classification Workshop | May 16 2023

01:20:59

Sections I and II | Food Classification Workshop | May 16 2023

41:28

IAFNS: Host Microbiota Interactions | A Personalized Point of View

01:00:43

IAFNS: FDA Regulatory Review Process for Food Additives Including Low and No calorie Sweeteners

44:00

IAFNS: Nano- and Microplastics from Food Contact Containers: Unveiling the Known and the Unknown

51:13

The Power of Storytelling in Scientific Communications

57:47

Benefits of Potassium Substitution for Public Health

01:29:06

Why is Reducing Sodium So Hard | Sensory Science, Consumer Insights and Culinary Solutions

01:30:43

Emerging Science | Leveraging innovation to address technical challenges of reducing sodium in foods

01:20:04

Effects of Sodium Reduction on Food Safety and Quality

01:20:38

Lessons Learned: Opportunities and Challenges to Monitoring Sodium in the Food Supply

01:00:20

Continuous Improvement: What Manufacturers are Doing to Reduce Sodium in Food Products

01:01:50

What’s New: Sodium Intake and Public Health Today

03:57:54

Food innovations using fiber and non digestible carbohydrates for health benefits by IFT and IAFNS

57:53

Food Safety Extension Workshop | McGill University & IAFNS

01:27:17

Research at the USDA Western Human Nutrition Research Center: Gut Microbiome, Nutrition, and Health

07:39

IAFNS: Data Storage, Security and Sharing

07:21

IAFNS: Research Ethics and Integrity

01:20:02

Beneficial Live Dietary Microbes: Is it Time for Recommended Intakes?

01:30:38

What's In Food | How USDA’s FoodData Central and GBFPD Supports Nutrition Research

07:13

Introducing Pabasara Weerarathne

07:58

IAFNS Summer Fellow - Stella Wang

01:15:05

IAFNS: Food Safety in the Era of Alternative Proteins Challenges and Solutions

01:27:43

IAFNS: Optimizing Cognitive Function with Foods, Nutrients, and Dietary Patterns

57:33

IAFNS: The Science and Implementation of the Low FODMAP Diet

38:32

Diet-Microbiome Interactions in Older People: Effect on Inflammaging

59:07

Dietary Sweetness and Body Weight Webinar

01:49:51

03 Personalized Nutrition and the DGA

53:23

04 FOP

22:32

05 The Big Three

01:06:57

06 Climate Change

44:30

07 Aligning the Headlines

45:41

01 The Last Mile

01:28:47

A Taste for Change: Sodium Reduction Challenges and Opportunities in Food Service

51:42

Live Dietary Microbes in the USDA Branded Food Products Database

01:01:53

The Value of Live Dietary Microbes: Probiotics, Fermented Foods, and Beyond

08:39

IAFNS Summer Fellow: Matt Selby

37:04

Can Diet Impact the Gut Microbiome to Support a “Healthy” Immune Response? What We Know Today

01:32:44

Botanicals and the Impact of Growing Conditions and Food Preparation on Food Composition

54:24

Federal and State Efforts to Restrict PFAS: Impact on Food Companies

01:24:15

IAFNS USDA Beltsville Webinar: Complex Carbohydrates

10:57

Bioactive Framework Overview

41:58

Stakeholders and Consumer Viewpoints

41:58

SIS Session 7

41:58

SIS Session 6

41:58

SIS Session 5

41:58

SIS Session 4