“Courtney Gaine, Ph.D., R.D., President and CEO for the Sugar Association in Washington, D.C., discusses consumer education, health trends and the evolving role of sugar in baking.
…“Advocating for evidence-based policies about sugar and educating key audiences has never been more important, and it has never required more commitment and investment of time and resources. There are a lot of tightly held beliefs that have brought us to where we are today, and inserting facts into the dialogue that challenge those beliefs is difficult”.
…“The US government has a very full policy agenda that unfortunately seems to continue the same outdated approach of singling out added sugars without addressing consumers’ overall calorie intake and diet quality. The Sugar Association provides comments and participates in public consultations, providing evidence that supports focusing nutrition policy on the top sources of added sugars (e.g. sugar-sweetened beverages) that do not provide positive nutrients or contribute to improving diet quality.”
“Other sources of added sugars (e.g., whole grain breads and cereals, sugar-sweetened yoghurt) are associated with improved intake of positive nutrients and overall higher diet quality. Understanding different sources of added sugars and their contributions to diets is also a key element of our resources for health professionals, educators, and consumers themselves. The Sugar Association provides a wide range of lesson plans for educators – from lessons on photosynthesis in sugar beets and sugar cane to facts about sugar intake – with options tailored to different grades and skill levels.””
Read the full article here: https://in-bakery.com/big-interview-courtney-gaine/
