Lisa D. Katic, R.D.

Independent Expert

Lisa D. Katic, R.D.

Principal, K Consulting

Lisa D. Katic is President of K Consulting, a practice based in Washington, DC specializing in food policy, communications and education. K Consulting creates awareness campaigns on hot button issues and provides strategic counsel for a number of clients. Lisa is an expert in scientific and regulatory programs in many areas, including: nutrition, biotechnology, functional foods, food labeling and obesity. She represents her clients with the media and has conducted media and has conducted media interviews on NBC’s Today, CNN, the Food Network and all of the major evening news programs. Lisa has debated on critical nutrition issues both domestic and international, has testified on Capitol Hill, and in front of federal, state and international regulatory agencies. Lisa has a keen understanding of global food policy issues and has worked in different markets, including: Europe, Canada, and Asia. Lisa has also interfaced with many top regulatory and food standard setting bodies to develop policies that are science-based and favorable for the U.S. public and private sectors.

Lisa was formerly Director, Scientific and Nutrition Policy at the Grocery Manufacturers of America (GMA) and is currently serving as an advisor to GMA on several critical policy issues. Prior to joining GMA, Lisa was Associate Director of Food Safety for the International Food Information Council in Washington, DC -- a science-based communications organization, where she implemented programs and conducted presentations on nutrition and food safety issues to a wide variety of audiences.

Lisa began her experience with media relations early in her career while working as the Media Coordinator and Nutrition Education Consultant for the Dairy Council in Cleveland, OH. She aired a regular nutrition piece for a local morning show and was invited to teach a Nutrition and Fitness class at Cleveland State University during her tenure at the Dairy Council.

Lisa holds a bachelor’s degree in dietetics and nutrition from the University of Pittsburgh, Pittsburgh, PA. She is a registered dietitian (R.D.) and an active member of professional associations, including The American Dietetic Association (ADA), Society for Nutrition Education, the American Institute for Wine and Food, and the International Association of Culinary Professionals.

From this Expert

Posted on: December 12, 2015
Response from Lisa D. Katic, R.D., Principal, K Consulting • April 12, 2016
To answer your question, let’s start with the explanation of GMO food and then address the issue of using heat from a microwave oven.   GMO, which stands for genetically modified organism, is a technically incorrect term. Unfortunately this term has become the most recognized one used to describe crops that have been modified genetically to resist pests or withstand applications of herbicides. Plant breeders have been using selective breeding methods to develop plants that are... Read More
Posted on: September 18, 2015
Response from Lisa D. Katic, R.D., Principal, K Consulting • October 23, 2015
The short and easy answer is that they are not related. Gluten is a protein in wheat and is said to be the glue that holds or binds bread together while giving it a desired chewy texture. Because wheat gluten cannot be tolerated with those having celiac disease, it has received enormous attention in the past several years mostly as a gluten-free diet craze for both celiac sufferers as well as the general population. While wheat is the primary grain containing gluten, it is also found in... Read More
Posted on: December 5, 2014
Response from Lisa D. Katic, R.D., Principal, K Consulting • January 16, 2015
The U.S. Food and Drug Administration does not require mandatory labeling for GMO ingredients in foods unless the resulting food product is changed or different in some way from its non-GMO counterpart. For example if the food is changed nutritionally or if an allergen is newly present these changes must be indicated on the label. The rationale for this labeling policy is two-fold:   GMO ingredients have been deemed the same as their conventional counterparts by the FDA... Read More
Posted on: March 25, 2014
Response from Lisa D. Katic, R.D., Principal, K Consulting • March 26, 2014
No commercially available crops contain allergens that have been created by genetically engineering a seed/plant. And the rigorous testing process ensures that will never happen.   There are thousands of proteins in the diet, and only a small fraction of them cause allergies. With respect to GMOs, the U.S. Food and Drug Administration has specifically focused on allergy issues and requires companies to analyze the proteins they are using in the biotech process to... Read More
Posted on: December 11, 2013
Response from Lisa D. Katic, R.D., Principal, K Consulting • December 26, 2013
The allergenicity issue with respect to products derived from biotechnology has been closely considered in the development of the regulatory process for these products. I want to highlight the US Food and Drug Administration's 1992 Statement of Policy - Foods Derived from New Plant Varieties to ensure that relevant scientific, safety, and regulatory issues are resolved prior to the introduction of such products into the marketplace. In this statement, FDA has specifically... Read More
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