Tuesday, November 14, 2006: 1:00 PM
Indiana Conv. Center, Room 123-124, First Floor
130: Nutrition/Industry Production
Sponsor:Z02 US Canola Association
Presiding:Angela Dansby, U.S. Canola Association
1:00 PM Introductory Remarks
1:05 PM130-1Substitution of Canola Oil for Fats Commonly Used in the U.S. Would Increase Compliance with Current Dietary Recommendations. 
Guy Johnson, Johnson Nutrition Solutions
1:35 PM130-2Omega-3 and Omega-6 Polyunsaturated Fatty Acids in the American Diet. 
Joyce A. Nettleton, ScienceVoice Consulting
2:05 PM130-3Do We Really Know the Human Requirements for Linoleic Acid?. 
Stephen C. Cunnane, Univ of Sherbrooke, Philippe Guesnet, INRA
2:25 PM130-4The Effects of Canola Oil and Coconut Oil on Streptozotocin Induced Diabetic Rats.
Farzad Deyhim, Texas A&M Univ Kingsville, Choi Har Kwan, Texas A&M Univ Kingsville, Jamie C. Laurenz, Texas A&M Univ Kingsville
2:45 PM Discussion
3:05 PM Break
3:25 PM130-5Trans Fatty Acid Reformulation and Impact on Food Processors. 
Earnie Unger, Cargill, Inc, Willie Loh, Cargill, Inc
3:45 PM130-6The Next Generation of Canola Oils; Growing Evidence of Taste, Health, and Functionality. 
David Dzisiak, Dow AgroSciences
4:05 PM130-7The Science Underlying the Recommendations of the Trans Fat Task Force to Limit Trans Fats in Canadian Foods. 
Ratnayake Nimal, Health Canada
4:25 PM Discussion
4:45 PM Adjourn

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