Friday October 29
Important: Please note that all times are CEST
Plenary Opening - Theme: Sustainability
15.00 - 15.10
Dobrodošli - Welcome to Croatia
Darija Vranesic Bender - Croatian Society of Nutritionists and Dietitians
15.10 - 15.35
Sustainable development: food technology, biotechnology and nutrition
Anet Režek Jambrak
15.35 - 15.45
Discussion
15.45 - 16.00
Movement break & Virtual expo visiting
Session 1 - Croatian Showcase
Chair: Eva Pavić & Darija Vranešić Bender
16.00 - 16.20
Remote nutritional screening in the era of Covid-19 pandemic
Željko Krznarić
16.20 - 16.40
Assessment of nutritional status in patients with primary progressive dementia at the time of diagnosis-our experience
Irena Martinis
16.40 - 17.00
Nutritional management in gastrointestinal graft-versus-host disease (GVHD): the role of dietitian
Irena Karas
17.00 - 17.15
Fighting childhood obesity: is dietary intervention key to success?
Valentina Rahelić
Session 2 - Food System Sustainablility
Chair: Amanda Avery
16.00 - 16.15
Title to be announced
Clare Pettinger
16.15 - 16.30
A toolkit for thinking and learning on sustainable food systems
Liesel Carlsson
16.30 - 16.45
Double pyramid, gathering health, environment and gastronomy
Katarzyna Dembska
16.45 - 17.00
EFAD Learning Library, investing in providing resources on sustainable dietary patterns
Júlia Muñoz Martinez
17.00 - 17.15
Discussion
Session 3 - Health Policy
Chair: Manuel Moñino
16.00 - 16.15
International Year Fruit and vegetables, an opportunity for food systems to improve health, society, economy and environment
Eve Crowley
16.15 - 16.30
Nutrient profiling to influence snack behaviours/food environments
Teresa Rodrigues
16.30 - 16.45
Food Waste and Nutrition Quality in the Context of Public Health
Sarah Browne
16.45 - 17.00
Front of the package labelling- the Israeli reform
Ronit Endevelt
17.00 - 17.15
Discussion
Session 4 - Food Experience
Chair: Klaus Nigl
16.00 - 16.15
Green public procurement, a powerful tool for one health in Vienna's Nursing Homes
Anna Ollmann
16.15 - 16.30
The kitchen, your starting point for leading you toward sustainable eating
Anna Lins
16.30 - 16.45
Ikea food venues: an opportunity to enable health and sustainability
Maria Wiren
16.45 - 17.00
Foodservice approach to sustainability
Ada Rocha & Cláudia Viegas
17.00 - 17.15
COVID project with food security
Agneta Hörnell
Session 5 - NCDs Gastroenterology
Chair: Christina Katsagoni & Paula Escobar
16.00 - 16.15
Non-celiac gluten sensitivity. Epidemiology and Pathogenesis
Emilia Vassilopoulou
16.15 - 16.30
The dietitian as the main care provider in coeliac disease: should this be the global new normal?
Cristian Costas Battle
16.30 - 16.45
The overlapping area of non-celiac gluten sensitivity and wheat-sensitive irritable bowel syndrome
Nick Trott
Oral Presentations from Abstracts
16.45 - 16.55
The use of galactogogues and the level of knowledge about them among pregnant and lactating women (OP4.01)
Julia Tracz
16.55 - 17.05
The Influence of lactation and its duration on bone mineral density in pregnancy and postpartum: a systematic review with meta-analysis (OP4.02)
Isabella Oboh
17.05 - 17.15
Mapping the “sweet brain”: a double-blind randomised crossover-controlled trial in healthy adults (OP4.03)
Nikoleta Stamataki
