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International Symposium on Reduction of Salt and Sugar in Food
Date: 12 & 13 May 2015
Venue: New World Millennium Hong Kong Hotel

Programme Rundown and Presentation Materials

 

12 May 2015

09:00 – 09:30

Registration

Presentation Materials

09:30 – 09:40

Opening Address

Dr KO Wing-man, BBS, JP
Secretary for Food and Health

09:40 – 09:50

Group photo taking

 

Health effects of excessive salt and sugar – global and local perspectives

09:50 – 10:30

WHO Guidelines on Salt and Sugar

Dr Katrin ENGELHARDT
Technical Lead, Nutrition, NCD and Health Promotion, WHO Regional Office for the Western Pacific, World Health Organization

WHO Guidelines on Salt and Sugar

10:30 – 11:00

Burden of non-communicable diseases (chronic diseases) in Hong Kong

Dr Regina CHING, JP
Consultant (Non-communicable Disease), Department of Health, Hong Kong

Burden of non-communicable diseases (chronic diseases) in Hong Kong

11:00– 11:30

Coffee and Tea Break

 

11:30 – 12:00

Sugar intake and dental caries

Professor Edward LO
Clinical Professor, Chair of Dental Public Health, Faculty of Dentistry, The University of Hong Kong

Sugar intake and dental caries

12:00 – 12:30

Question and Answer Session
Moderator

Dr MAK Sin-ping
Vice-chairman, Committee on Reduction of Salt and Sugar in Food

 

12:30 – 14:00

Lunch

 

14:00 – 14:30

Sugar and health – Global concern

Professor Pekka PUSKA
Director General, National Institute for Health and Welfare, Finland

Sugar and health – Global concern

Reduction of salt and sugar – the experience of other places

14:30 – 15:00

NCD Prevention Public Health Strategies Hong Kong

Professor Graham MACGREGOR
Professor of Cardiovascular Medicine at the Wolfson Institute of Preventive Medicine; Chairpersons of Consensus Action on Salt and Health and World Action on Salt and Health in the United Kingdom

NCD Prevention Public Health Strategies Hong Kong

15:00 – 15:30

Coffee and Tea Break

 

15:30 – 16:00

Dietary Salt Reduction in the America’s

Professor Norman CAMPBELL
Professor of Medicine, Community Health Sciences and Physiology and Pharmacology at the University of Calgary; Co-Chair of the Pan American Health Organization / World Health Organization Technical Advisory Group on Cardiovascular Disease Prevention through Dietary Salt Reduction; Member of the World Health Organization Nutrition Advisory Group, Non-communicable Disease

Dietary Salt Reduction in the America’s

16:00 – 16:30

Salt reduction in Mainland China

Professor Wenhua ZHAO
Deputy director, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention

Salt reduction in Mainland China

16:30 – 17:00

Question and Answer Session
Moderator

Dr LEUNG Ting-hung, JP
Controller, Centre for Health Protection, Department of Health, Hong Kong

 

End

 

13 May 2015

08:30 – 09:00

Registration

Presentation Materials

Reduction of salt and sugar – the community involvement

09:00 – 09:30

How to engage the community in reducing salt and sugar in food

The Honourable Bernard Charnwut CHAN, GBS, JP
Chairman, Committee on Reduction of Salt and Sugar in Food

 

09:30 – 10:00

Role of non-government organisations in reducing salt in food – Australian experience

Professor Bruce NEAL
Senior Director, George Institute for Global Health; Professor of Medicine, the University of Sydney, Australia

Role of non-government organisations in reducing salt in food – Australian experience

10:00 – 10:30

Local studies on salt and sugar content in food

Dr Carole TAM
Head (Risk Assessment Section), Centre for Food Safety, Food and Environmental Hygiene Department, Hong Kong

Local studies on salt and sugar content in food.

10:30 – 11:00

Coffee and Tea Break

11:00 – 11:30

Consumer perspective: Salt and sugar in food

Ms Gilly WONG
Chief Executive of Consumer Council

Consumer perspective: Salt and sugar in food

11:30 – 12:00

Reduction of salt and sugar in food - Experience of food trade

Mr Simon TAM
Chief Executive Officer, Hong Kong Federations of Restaurants & Related Trades

Reduction of salt and sugar in food - Experience of food trade

12: 00 – 12:30

Question and Answer Session
Moderator

Dr HO Yuk-yin, JP
Consultant (Community Medicine)(Risk Assessment and Communication), Centre for Food Safety, Food and Environmental Hygiene Department, Hong Kong

 

12:30 – 12:40

Closing Remark

Dr YEUNG Tze-kiu, Samuel
Chairman of the organising committee of the International Symposium on Reduction of Salt and Sugar in Food; Principal Medical Officer (Risk Assessment & Communication), Centre for Food Safety, Food and Environmental Hygiene Department, Hong Kong

 

End

 

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Last Revision Date : 18-05-2015