Programme Rundown and Presentation Materials

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
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
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
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
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
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
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
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
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
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
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
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