China Nutrition Society - Yum Food and Beverage Health Fund 2019 Funding Project Launch Conference and Food and Beverage Health Symposium held.

November 26, 2019, the 2019 China Nutrition Society - Yum Food and Beverage Health Fund Launch Conference and The Annual Dining Health Symposium was held in Hangzhou. The theme of the session, "Food and Beverage Innovation and Nutritional Health", revealed the projects funded by the Fund for 2019, and invited experts shared trends in food and beverage innovation and development, Internet food and beverage nutrition evaluation and other fields. The 2018 funded project leaders reported the results of the project on the implementation and education of the Dietary Guidelines for School-age Children in the Dietary Guidelines for Chinese Residents in the Food and Beverage Industry, as well as the innovative technologies in the Catering Industry in the "Three Reductions (Oil Reduction, Salt Reduction, Sugar Reduction)".
Professor Yang Yuanxin, President of the Chinese Nutrition Society, Professor Chen Junshi, General Counsel of the National Food Safety Risk Assessment Center, Professor Yang Xiaoguang, Vice President of the Chinese Nutrition Society, Ms. Wang Lizhi, Chief Public Affairs Officer of Yum China, and other members of the Fund Management Committee, as well as Professor Ding Gangqiang, Vice President of the Chinese Nutrition Society, Honorary Director Professor Su Yixiang and more than 100 other experts and scholars in the field of nutrition and health, representatives of relevant government departments and the media attended the meeting. Vice Chairman Yang Xiaoguang, Vice Chairman Ding Gangqiang and Professor Su Yixiang respectively presided over the fund-funded project launch, expert reports and project results discussion.
In his speech, Chairman Yang Yuxin first congratulated the projects funded in 2019, then fully affirmed Yum China's unremitting efforts and social responsibility for the cause of food and beverage nutrition and health, and emphasized that reasonable diet is the foundation of health, the goals and requirements of rational dietary action, as well as nutrition science as a fertile ground and advantageous area for cultivating health for all, the Chinese Nutrition Society - Yum Food and Beverage Health Fund rooted in nutrition research, will play an important role in guiding balanced diet and healthy lifestyle.
Professor Yang Yuanxin, President of the Chinese Nutrition Society
Professor Chen Junshi, General Counsel of the National Food Safety Risk Assessment Center, said in his speech that the development of the catering industry is more and more closely related to the health status of residents, food and beverage innovation and nutritional health are inextricable, and fully affirmed the importance of the China Nutrition Society-Yum Food and Beverage Health Fund to promote reasonable diet, improve food and beverage behavior and the nutritional health status of residents.
Junshi, General Counsel of the National Food Safety Risk Assessment Center
Yum China KFC Brand General Manager Johnson Huang sent a message via video message. He said he would continue to work closely with academia to promote the development of food and beverage and nutritional health and contribute to the Health China Initiative. Yum China Chief Public Affairs Officer Ms. Wang Lizhi congratulated the 2019 Fund on the successful completion of the project review and looked forward to continuing to work with the Chinese Nutrition Society to promote the development of food and beverage nutrition scientific research in the future.
Yum China Chief Public Affairs Officer Ms. Wang Lizhi Speech
A total of 7 projects funded by this year's China Nutrition Society-Yum Food and Beverage Health Fund, Professor Yang Yuanxin, President of the Chinese Nutrition Society, Professor Chen Junshi, General Counsel of the National Food Safety Risk Assessment Center, Professor Yang Xiaoguang, Vice President of the Chinese Nutrition Society, Professor Ding Gangqiang, Honorary Director Professor Su Yixiang, and Ms. Wang Lizhi, Chief Public Affairs Officer of Yum China, presented a certificate for the director of the granted project.
The Chinese Nutrition Society - Yum Food and Beverage Health Fund 2019 Fund funded projects
Leading experts for the 2019 funded projects issued certificates
Through the research on the labeling and nutritional status evaluation of food and beverage nutrition content on the Internet, Dr. Viasser shared the main characteristics of takeaway ordering, the tendency of meal selection and the importance of nutrition education between foreign merchants and takeaway consumers at the same time.
7 project leaders funded by the Fund in 2018 reported the progress and stage results of the project research, introduced the salt reduction suitable technology and model exploration, the application of image recognition technology in real-time nutrition evaluation of dining out, as well as the results of healthy lifestyle research and health education for college students. Experts and scholars at the meeting conducted in-depth exchanges and discussions on the contents of the report.
As an important promoter of the "Healthy China Initiative", the Chinese Nutrition Society is shouldering the heavy responsibility of improving residents' dietary behavior and promoting balanced diet and reasonable nutrition, adhering to the social responsibility of "Healthy China, Nutrition First" in the special action of rational diet, and making unremitting efforts in promoting standard-setting, strengthening popular science dissemination, promoting and guiding the nutritional transformation of the food industry. As a research fund focusing on food and beverage nutrition and health, yum Food and Beverage Health Fund of the Chinese Nutrition Society has continuously contributed to the field of food and beverage nutrition and health in China through continuous attention and support to the public on food and beverage, the promotion of scientific knowledge and technology on health and the development of healthy eating habits.
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