This webinar on nutrition labeling will clarify how to read and interpret calorie counts, sodium, carbohydrate and protein percentage values. It will detail the labeling requirements for foods under the Federal Food, Drug & Cosmetic Act and its amendments. Who will benefit: Food manufacturers and facilities responsible for the packaging or labeling food products will benefit from this training. The following personnel will benefit: -Regulatory Affairs -Food packaging suppliers and manufacturers -Labeling -Documentation -Food technologists -Food Safety -Food Inspectors -Marketing -QA/QC Instructor Profile: Kristina Lauzon, is a Certified Chef & Nutrition Manager. Her areas of expertise include: Clinical Nutrition, Nutrition Education, Food Technology & Food Manufacturing, HACCP, GMP's, Quality Assurance & Food Production. Kristina has experience working in the Healthcare, Hospitality & Food Processing industries. Before becoming employed in Canada as a Nutrition Manager she worked as a Food Production Manager at a privately owned Food Processing Facility in Windsor, Ontario Canada.