Media Advisory/Webcast - Learn how to simply explain dietary fats to consumers

    TORONTO, Feb. 27 /CNW/ - A recent survey done by The Canadian Council of
Food and Nutrition (CCFN) shows consumers still lack clarity and understanding
about dietary fat and its health implications.
    You are invited to participate in a webcast on Thursday, February 28 to
learn how to simply explain dietary fats and trans fats to consumers.
    Speakers will present the latest data on trans fat and other dietary fats
based on CCFN's two new consumer fact sheets: "Current Perspective on Trans
Fat" and "Current Perspective on Understanding Fat." These simplified fact
sheets are based on Watching Briefs authored by the speakers that provide more
in-depth information for health professionals.

    Media interviews are available with webcast speakers:

    -   Catherine J. Field, PhD, RD, Professor of Nutrition, Alberta
        Institute for Human Nutrition, University of Alberta
    -   Bruce E. McDonald, PhD, FCIFST, Professor Emeritus, Department of
        Human Nutritional Sciences, University of Manitoba
    -   Francy Pillo-Blocka, RD, President & CEO of the Canadian Council of
        Food and Nutrition

    Webcast details:

    When: Thursday, February 28, 2008 at 1:00 p.m. - 2:30 p.m. Eastern
    (webcast will be archived for one year)

    Where: Register at and click webcast icon (free of charge)

    About The Canadian Council of Food and Nutrition
    The Canadian Council of Food and Nutrition is a multi-sectoral, science
and evidence-based organization on food and nutrition policy and information.
We are a catalyst in advancing nutritional health and well-being of Canadians.
Our key priorities and activities serve to influence nutritional health based
on solid scientific evidence. The CCFN has consulted the government on key
nutrition issues and advocates for evidence-based nutrition policy in Canada.
The CCFN is a leading, national non-profit organization that promotes public
understanding of food and nutrition issues including dietary fat, food
labelling, nutrition trends, childhood obesity, sodium, and vitamin D. For
more information, visit

For further information:

For further information: Laurie Weir, Trillium Corporate Communications
Inc., Ph: (416) 322-3030 ext. 239, Cell: (416) 277-2453,

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