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Teach Science Concepts and Inquiry with Food
All web seminar participants use online tools that allow them to mark-up presenter's slides or share desktop applications in addition to engaging in chat with others online and answering poll questions

This Web Seminar, sponsored by the FDA, took place on April 9, 2008, from 6:30 p.m. to 8:00 p.m., Eastern Time. Presenting was Richard Bonnette, a Consumer Safety Officer with the U.S. Food and Drug Administration in the Division of Biotechnology and GRAS Notice Review at the FDA. Mr. Bonnette talked about salt.

This web seminar was the first of two related to the FDA Symposium that took place at the NSTA National Conference on Science Education in Boston, Massachusetts. The program focused on salt. The presenter defined the term “salt”, talked about where it is found and how it is made. He also talked about salt and health and the FDA activities related to salt. The Web seminar was designed for educators of grades 5-8.

Twenty-five (25) participants were present at the live Web Seminar in addition to the presenter and NSTA staff. Participating educators represented the states of California, Florida, Indiana, Kansas, Maine, Massachusetts, Missouri, New Jersey, New York, Texas, Utah, Virginia, and Wyoming. Seminar participants received a one year subscription to one of NSTA’s SciGuide for completing the evaluation form at the end of the program.

Here are some comments provided by the participants at the end of the Web Seminar:

  • "This Web Seminar gave me some insight on how I might use labels and
    some research to help the students learn about nutrition and physiology.”

  • “I really liked the program with the presentation, the chat, and the audio.
    It was very neat.”

  • “I like this way of getting information on a wide variety of topics. I
    don't have to travel, but I'm getting great information to share with my

  • “I learned how salt actually affects the human body in relation to kidney
    function and blood pressure. It was also interesting to learn the amount of
    salt in foods and how much salt we should actually have in our diet.”

Thanks to the participants and the presenter for the learning opportunity, the interactions, and a job well done!


For more information contact webseminars@nsta.org

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Underwritten in part by FDA