Friday October 29

Important: Please note that all times are CET

Plenary Opening - Theme Sustainability

15.00 - 15.10

Dobrodošli - Welcome to Croatia

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

Parallel Sessions

16.00 - 17.15

Session 1 - Croatian showcase

Session 2 - Food System Sustainablility

Session 3 - Health Policy

Session 4 - Food Experience

Session 5 - NCDs Gastroenterology

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

One "Blue" Dot, a guideline for "greener" dietitians

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 education HUB, investing in providing resources on sustainable dietary patterns

Julia Munoz 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

Pull, push and policy actions to improve food environments

Emely de Vet

16.30 - 16.45

nutrient profiling to influence snack behaviours/food environments

Teresa Rodrigues

16.45 - 17.00

Food Waste and Nutrition Quality in the Context of Public Health

Sarah Browne

17.00 - 17.15

Front of the package labelling- the Israeli reform

Ronit Endevelt

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

Thomas Mosor

16.15 - 16.30

The kitchen, your starting point for leading you toward sustainable eating

Ana Linss

16.30 - 16.45

The workplace, an opportunity to work on health and sustainability

Maria Wiren

16.45 - 17.00

Institutional approach foodservice approach to sustainability

Ada Rocha

17.00 - 17.15

COVID project with FS

Agneta Hörnell

Session 5 - NCDs Gastroenterology

Chair: Christina Katsagoni

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

16.30 - 16.45

The overlapping area of non-celiac gluten sensitivity and wheat-sensitive irritable bowel syndrome

Nick Trott

16.45 - 16.55

The use of galactogogues and the level of knowledge about them among pregnant and lactating women

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

Isabella Oboh

17.05 - 17.15

Mapping the “sweet brain”: a double-blind randomised crossover-controlled trial in healthy adults

Nikoleta Stamataki
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