Overview of programme
Saturday, 14 October, 2023
| Hélia | Stream 1 Uranus | Stream 2 Venus | Stream 3 Panorama | Stream 4 Orion | |
| 09:00 | Growing your institution’s research profile: learning from experts and building your network | The role of diet as a key factor in the treatment of IBS | From science to practice | Good to know when your athletes are preparing for Olympic games | |
| 10:30 | Coffee break – Meet the experts | ||||
| 11:00 | Session on Food policies | Nutrition Care throughout the Cancer journey | Meaning of Food Service in various settings | Roundtable on Innovative technologies for nutritional monitoring and assessment in diabetes | Sponsor session: Sports nutrition and weight management – Going for gold with smart ingredients |
| 12:30 | Lunch break | ||||
13:30
15:50 | Closing Plenary session Future of dietetic profession Nutrition as a human right EFAD Fellowship lecture Awards Closing ceremony | ||||
Scientific program
Saturday, 14 October, 2023
Hélia Room
09:00-10:30
Growing your institution’s research profile: learning from experts and building your network
Session chair: Sharleen O’Reilly
Speakers: Marian de van der Schueren and Meropi Kontogianni
Growing your institution’s research profile: learning from experts and building your network
Prof Marian de van der Schueren
HAN University of Applied Sciences and Wageningen University & Research, The Netherlands
Meropi Kontogianni, Associate Professor of Clinical Nutrition
Department of Nutrition & Dietetics, Harokopio University of Athens
Marian de van der Schueren
Marian de van der Schueren (RD, PhD) is a distinguished professor of Dietetics at Wageningen University and Research, as well as a professor of Nutrition, Dietetics, and Lifestyle at the HAN University of Applied Sciences in the Netherlands. From 1990 to 2019, she held various roles at the Amsterdam University Medical Centres, location VUmc. She served as a clinical dietitian, researcher, department head, and eventually became the research coordinator for the department of Nutrition and Dietetics.
In 2000, she achieved the remarkable feat of becoming the first clinical dietitian in the Netherlands to obtain a PhD, focusing on the topic of ‘Malnutrition in head and neck cancer patients’. Since 2009, she has dedicated her efforts exclusively to research. Her contributions were recognized with appointments as a professor of Nutrition, Dietetics, and Lifestyle at the HAN University of Applied Sciences in 2013, and in 2020, she became the first Dutch professor of Dietetics at Wageningen University.
Her research interests encompass diverse areas such as malnutrition, nutritional screening and assessment, geriatrics, and cancer. She has actively served as a board member for various national and international committees, including the Dutch Malnutrition Knowledge Center, the Dutch Society for Clinical Nutrition and Metabolism, the European Society for Clinical Nutrition and Metabolism, and NutritionDay. Additionally, she has participated in numerous advisory groups, providing her expertise to organizations like the Dutch Dietetic Association and the Health Council of the Netherlands.
Throughout her career, she has authored approximately 200 peer-reviewed manuscripts and contributed to multiple book chapters. In recognition of her remarkable and significant contributions to dietetic practice, research, and education at national, European, and international levels, she was honored with the prestigious Honorary Dietetic Fellowship Award by the European Federation of Associations of Dietitians in 2019.
Meropi Kontogianni
Meropi Kontogianni, PhD, is Associate Professor of Clinical Nutrition. She holds a degree in Nutrition and Dietetics (Harokopio University, 1998) and a PhD from the same Department (2004) From 1998 until 2005 worked at the Laboratory of Nutrition and Clinical Dietetics at Harokopio University as a Research and Teaching Assistant and during the period 2004- 2009 as a Clinical Dietitian in the General University Hospital of Athens “Laiko”. Her research interests focus on the contribution of lifestyle patterns in the prevention and treatment of chronic non-communicable diseases. She has 100 scientific publications in peer-reviewed journals (>3,750 citations, h-factor 30) and 30 book chapters in the field of nutrition and public health, and in clinical nutrition. She has been involved in 18 funded national and European research projects in the areas of evidence-based research, nutrition and public health. She has been also member of the EFAD’s Research and Evidence Based Practice Committee since 2014.
Research is increasingly crucial in the field of dietetics. Similar to other healthcare professionals, dietitians are expected to demonstrate their effectiveness in treating patients through research. However, securing funding can be a laborious and challenging process. In this interactive workshop, I will share my personal experiences and insights on obtaining research funding.
10:30-11:00
Break – Meet the experts
Antonis Vlassopoulos (Greece)* – Leading Change in Nutrition: The European Nutrition
Leadership Programme (ENLP)
Agneta Hörnell (Sweden) – Enhancing Food Service in Schools and Health Care
Facilities
Marina Armellini (Italy)* – Innovative Technologies and Diabetes Management
Sissi Stove Lorentzen (Norway) – ESPEN Workgroup: Dietitian practical guideline
11:00-12:30
Session on Food policies
Session chair: Grigoris Risvas
Presentations:
- FOP labelling – Study on label literacy in Hungary – Emese Antal
- Ultraprocessed foods – Antonis Vlassopoulos
- Why we need nutrient profiles in Europe? – Manuel Moñino
Panel discussion with Emese Antal, Antonis Vlassopoulos, Manuel Moñino, Elena Carillo Alvarez and Sarah Browne
Ultraprocessed foods
Antonis Vlassopoulos
Agricultural University of Athens
His research interests focus on the cardioprotective mechanisms of food bioactives, the creation of nutrition research infrastructures like food composition databases (branded and for specialized compounds) as well as the design and evaluation of food policy interventions in the general population and/or sensitive groups. He studies the pathways for successful nutrition policy interventions with an aim to combat chronic diseases and malnutrition in every form. He is particularly interested in the study and promotion of the Mediterranean Diet beyond the food pyramid with a focus on eating and cultural habits, the study of the Mediterranean food chain and their role on human and planetary health. He is passionate about science communication and leadership and organizes training events (summer schools, masterclasses and seminars) for young scientists. He is a member of various professional and scientific bodies and an Honorary Research Fellow in the University of Glasgow. He currently serves as the Vice-President of the Hellenic Dietetic Association.
Introduction: Ultraprocessed foods as defined by the NOVA system are in the center of public health policy discussion, as a measure to reduce availability of unhealthy foods.
Objectives: This analysis aimed to map UPF availability in the modern supermarket and its link to nutritional composition.
Methodology: All foods available in the Hellenic Food Thesaurus (n=4423) were categorized from minimally processed (NOVA1) to ultra-processed (NOVA4) in two ways, firstly based on their product name and description and secondly based on the manufacturer type and detailed ingredient list. The Nutri-Score algorithm was used to assess nutritional quality of foods in a 5-tier scale from A to E. Statistical analysis was carried out to detect differences in the Nutri-Score distribution among the NOVA categories based on the mode of food classification.
Results: Based on the product name, 48.5% of yogurts were classified as NOVA1 and 48.5% as NOVA4. However, when the ingredient list was used the distribution of yogurts was modified to 25% NOVA1 and 72% NOVA4. Regarding Nutri-Score, 49.4% of yogurts was graded as A, 38.4% as B, 12.2% as C, while no yogurt was graded as D or E. In vegetables, 37.5% were classified as NOVA1 and 16.5% as NOVA4, based on the products name. In contrast, based on the ingredients list, 71.5% of vegetable products were classified as NOVA4. 93.1% of the vegetable products were graded as A or B by the Nutri-Score algorithm. A hundred percent of sausages and meat dishes are classified as NOVA4, while the distribution of Nutri-Score ranges from A-E for sausages and from A-D for meat dishes.
Conclusion: In the absence of access to the ingredient list the NOVA system is prone to misclassification in key food categories. Although NOVA1 is linked to better nutritional composition, UPFS are not exclusively linked to worse nutritional composition.
Key references
- Gibney, M. J. (2019). Ultra-processed foods: definitions and policy issues. Current developments in nutrition, 3(2), nzy077
- Levine, AS, Ubbink, J. Ultra-processed foods: processing versus formulation. Obes Sci Pract. 2023; 9(4): 435-439. https://doi.org/10.1002/osp4.657
Key messages:
- – UPFs as defined by NOVA are abundant and dominate the modern supermarket
- – UPFs can be found in every food group and are not exclusively linked with poor nutritional composition
- – The study of UPFs their dietary contribution and health effect requires modern food composition databases linked to epidemiological surveys
Why we need nutrient profiles in Europe?
Manuel Moñino Gómez
General Council of Dietitians-Nutritionists of Spain
Registered Public Health Dietitian-Nutritionist. Executive Committee member of the General Council of Dietitians-Nutritionists of Spain, president of the Professional Body of Dietitians-Nutritionists of the Balearic Islands and executive committee member of EFAD. He led the EFAD ESDN Public Health from 2016 to 2023, and currently works at the Spanish Academy of Nutrition and Dietetics, the Spanish Association for the promotion of fruit and vegetables consumption “5 a day”, and as researcher at the Biomedical Network Obesity and Nutrition (CIBERobn) for the PREDIMED and PREDIMED PLUS studies. ORCID: https://orcid.org/0000-0003-1230-8013
Close to 100 different Nutrient Profile Models (NPM) have been developed by governments, academics, food industry and other organizations with different purposes as to develop front-of-package nutrition labelling schemes or to regulate nutrition and health claim and food availability in public settings, among others. However, there is no consensus about one particular model to be adopted in Europe, although the Farm to Fork Strategy would have liked to implement a model by 2022. The lack of a harmonized mandatory NPM in the EU involves 14 years of exposure to misleading food information for consumers and a large number of missed opportunities for public health policies. For instance, nutrition and health claims that are not subjected to a NPM create a health ‘halo’ effect that distorts consumer perception of the healthiness of foods and makes them overlook the information provided in the nutrition declaration and list of ingredients, hiding the real nutrition value cconcealing its salt, SFA or free sugars contend. EFAD’s policy paper on NPM highlights how the continuous development of different schemes may lead to confusion among consumers and to provide misleading information about the nutritional quality of foods. The use of NPM for regulation purpose in the EU is far from their potential, actually, health and consumer groups, EFAD among them, have called for a single scheme consistent with the prevention of non-communicable diseases and national food-based dietary guidelines.
The presentation will provide a brief overview of the NPM, present the current effects of not applying a harmonized scheme in Europe, and will provide some recommendations for policies.
Three references
- Teresa Rodrigues, Manuel Moñino, Amanda Avery, Bernadett Kiss-Tóth and Rute Borrego. EFAD Policy Paper on Nutrient Profile Models. EFAD. 2018 https://www.efad.org/wp-content/uploads/2021/11/nutrient_profiling_policypaper_efad_2018.pdf
- Commission Staff Working Document Evaluation of the Regulation (EC) No 1924/2006 on nutrition and health claims made on foods with regard to nutrient profiles and health claims made on plants and their preparations and of the general regulatory framework for their use in foods. European Commission 2020. https://food.ec.europa.eu/horizontal-topics/farm-fork-strategy_en
- EFSA NDA Panel (EFSA Panel on Nutrition, Novel Foods and Food Allergens), Turck D, Bohn T, Castenmiller J, de Henauw S, Hirsch-Ernst KI, Knutsen HK, Maciuk A, Mangelsdorf I, McArdle HJ, Naska A, Peláez C, Pentieva K, Thies F, Tsabouri S, Vinceti M, Bresson J-L and Siani A,2022. Scientific Opinion on the scientific advice related to nutrient profiling for the development of harmonised mandatory front-of-pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods. EFSA Journal 2022;20(4):7259, 48 pp. https://doi.org/10.2903/j.efsa.2022.7259
Key messages:
- The lack of a harmonized mandatory NPM in the EU involves 14 years of exposure to misleading food information for consumers and a large number of missed opportunities for public health policies.
- Nutrition and health claims create a health ‘halo’ effect that distorts consumer perception of the healthiness of foods
- EFAD has called for a single scheme consistent with the prevention of non-communicable diseases and national food-based dietary guidelines.
12:30-13:30
Break
Session chair: Wineke Remijnse
13:30-14:15
EFAD’s perspective
Patients’ perspective
Panel discussion
14:15-14:45
Nutrition as a Human right: the central role of dietitians – Diana Cardenas
Nutrition as a Human right: the central role of dietitians
Diana Cardenas MD PhD
Gustave Roussy Cancer Center
Doctor Cardenas is a medical doctor with a master degree in science and nutrition from the Université de Paris Diderot, a master degree in Political Science and International Relations from Université de Lyon and a PhD in philosophy from Université Franche-Comté, France. She has been working on bioethics and human rights for the last decade. The focus of her research is on the link between ethics and clinical nutrition. Since 2020, she is the coordinator of the International Working group for patients´ right to nutritional care.
She is currently a medical doctor at the Nutrition Unit of the Cancer Center Institut Gustave Roussy in France, an Associate Editor for Clinical Nutrition, and Editor in chief of the Revista de Nutricion clinica y Metabolism. She is the coordinator of the International working group for patients right to nutritional care.
14:45-14:50
Technical break
14:50-15:20
EFAD Fellowship lecture
Marian de van der Schueren
EFAD Fellowship lecture
Prof Marian de van der Schueren
HAN University of Applied Sciences and Wageningen University & Research, The Netherlands
Marian de van der Schueren (RD, PhD) is a distinguished professor of Dietetics at Wageningen University and Research, as well as a professor of Nutrition, Dietetics, and Lifestyle at the HAN University of Applied Sciences in the Netherlands. From 1990 to 2019, she held various roles at the Amsterdam University Medical Centres, location VUmc. She served as a clinical dietitian, researcher, department head, and eventually became the research coordinator for the department of Nutrition and Dietetics.
In 2000, she achieved the remarkable feat of becoming the first clinical dietitian in the Netherlands to obtain a PhD, focusing on the topic of ‘Malnutrition in head and neck cancer patients’. Since 2009, she has dedicated her efforts exclusively to research. Her contributions were recognized with appointments as a professor of Nutrition, Dietetics, and Lifestyle at the HAN University of Applied Sciences in 2013, and in 2020, she became the first Dutch professor of Dietetics at Wageningen University.
Her research interests encompass diverse areas such as malnutrition, nutritional screening and assessment, geriatrics, and cancer. She has actively served as a board member for various national and international committees, including the Dutch Malnutrition Knowledge Center, the Dutch Society for Clinical Nutrition and Metabolism, the European Society for Clinical Nutrition and Metabolism, and NutritionDay. Additionally, she has participated in numerous advisory groups, providing her expertise to organizations like the Dutch Dietetic Association and the Health Council of the Netherlands.
Throughout her career, she has authored approximately 200 peer-reviewed manuscripts and contributed to multiple book chapters. In recognition of her remarkable and significant contributions to dietetic practice, research, and education at national, European, and international levels, she was honored with the prestigious Honorary Dietetic Fellowship Award by the European Federation of Associations of Dietitians in 2019.
At the 2019 EFAD congress I was awarded the EFAD fellowship for my ‘continuous, outstanding and significant contribution to the advancement of dietetic practice, research or education at a national, European or international level’ [citation]. I am honored to finally deliver my (delayed, due to Covid) fellowship presentation on my view on dietetics: where have we come from and where will we go to?
Key messages:
- Nutrition in the middle of attention. This is a unique opportunity for dieticians to establish themselves as thé experts in the field of nutrition and dietetics
- Evidence-based practice and practice-based evidence should be integral parts of the work of the dietician
15:20-15:50
Award poster prizes
15:50-16:00
Closing ceremony – EFAD President
Stream 1
Uranus Room
09:00-10:30
The role of diet as a key factor in the treatment of IBS
Session organized by ESDN Gastroenterology
Session chair: Asteria Stamataki
Presentations:
- Predictors of Symptom-Specific Treatment Response to Dietary Interventions in IBS – Alexandra Karachaliou
- Diet Quality in Irritable Bowel Syndrome Patients – Dimitrios Karagiannis
- Efficacy of a low FODMAP diet in IBS. What is the latest evidence? – Asteria Stamataki
Predictors of Symptom-Specific Treatment Response to Dietary Interventions in IBS
Alexandra Karachaliou, MSc, PhD
Research Associate, Department of Nutrition & Dietetics, Harokopio University of Athens
Alexandra Karachaliou is a Dietician-Nutritionist holding a Bsc and Msc in Clinical Nutrition from Department of Nutrition and Dietetics at Harokopio University of Athens. She had an 1-year clinical placement at the ”Evangelismos” General Hospital of Athens with a special focus on nutritional assessment and management of gastroenterology patients including IBD and IBS. She holds a PhD in the field of the assessment of nutritional status of patients with Crohn’s disease in collaboration with the gastroenterology clinics of the “Evangelismos” General Hospital of Athens, the “Sotiria” General Hospital of Athens and the General Hospital of Nikaia ”Agios Panteleimon”. She has participated as a research associate in five EU funded research programs in the field of public health and clinical nutrition. She has 6 publications in peer review journals and 23 abstracts in national and international conferences.
Inflammatory bowel syndrome (IBS) is a complex gastrointestinal disorder characterized by various symptoms, including abdominal pain and altered bowel habits. Dietary interventions have shown promising results in alleviating IBS symptoms; however, the response to such interventions can vary significantly among individuals. The aim of this presentation was to identify predictors of symptom-specific treatment response to dietary interventions in IBS. Recent guidelines focus on two dietary approaches: a first-line dietary approach encouraging a healthy lifestyle with regular meal intake, avoiding large meals, reduction of fat intake and excessive insoluble fiber intake and regular physical activity, and a second-line dietary approach focusing on a low FODMAP (fermentable oligo-, di-, monosaccharides and polyols) diet. Approximately 50-75% of patients had adequate symptoms relief when following a low-FODMAP diet, however a 25-50% of patients were non-responders. A comprehensive literature review was conducted to identify relevant studies focusing on dietary interventions and treatment response in IBS. Various predictors were examined, including dietary factors, symptom severity, psychological factors and gut microbiota composition. Demographic factors such as age and sex, were associated with differential treatment outcomes. Symptom severity was a consistent predictor, with patients experiencing more severe symptoms exhibiting a greater improvement in response to dietary interventions. Psychological factors, such as anxiety and depression, were also found to influence treatment response. Moreover, emerging evidence highlighted the role of gut microbiota composition in modulating treatment response to dietary interventions. Specific microbial profiles were associated with favorable outcomes following dietary interventions, suggesting the potential for personalized approaches based on gut microbiota analysis. Lastly, dietary factors, including adherence to dietary recommendations, and specific dietary components, were identified as crucial predictors of treatment response in IBS. Understanding the predictors of symptom-specific treatment response to dietary interventions in IBS can help tailor interventions to individual patients, improving treatment outcomes and quality of life.
Keywords:
- Inflammatory bowel syndrome, prediction, low-FODMAP diet
Key messages:
- Dietary factors were identified as crucial predictors of treatment response in IBS.
- Psychological factors influenced treatment response, suggesting the importance of considering the psychological well-being of patients.
- The role of gut microbiota composition was important, suggesting the potential for personalized approaches based on gut microbiota analysis.
Diet Quality in Irritable Bowel Syndrome Patients
Dr. Dimitrios T. Karayiannis, Director
Department of Clinical Nutrition, Evaggelismos General Hospital, Athens, Greece
Dimitrios Karayiannis earned a Bachelor’s, Master’s and Doctoral Degree in Clinical Nutrition from the Department of Nutrition and Dietetic at Harokopio University of Athens. He also received the European Society for Clinical Nutrition and Metabolism Diploma in Clinical Nutrition and Metabolism. Currently he serves in the largest hospital in Greece (Evangelismos General Hospital, Athens) for the last 11 years as a Clinical Dietitian, where he is a member of the ICU, Internal Medicine, and Gastroenterology Nutrition Support Team. Having 18 years of experience in the field of Nutrition and Clinical Dietetics, Dimitrios has been involved in numerous trials and projects related to the effects of diet and malnutrition on parameters influencing the survival, length of hospital stay and human fertility. He has work experience in the field of Dietetics and Metabolism, been working within 5 different hospitals and community settings. Currently, he also serves as a Research Associate at Aristotle University of Thessaloniki Medical School. Until now, he worked closely with student form local internship programs and he was Responsible for Graduate Students Practice Placement for almost 15 years. He participated for almost 15 years in the activities of the Hellenic Dietetic Association, as a member of the organizing committee of conferences, seminars and practice working groups. Since 2012, he is a Μember and Life Long Learning Teacher of the Hellenic Society of Medical Nutrition, a certified instructor of the European Society of Clinical Nutrition and Metabolism and a board Member of Hellenic Society of Hospital Dietitians (2010-2014). He is reviewer in the Nutrients, Nutrition, Human Reproduction, Clinical Nutrition & Clinical Nutrition ESPEN journals, co-editor of 1 Nutrition text books, co-author of 13 text-book chapters and contributed to 19 peer reviewed publications in international scientific journals. His professional value comes from dedicated team working and also from driving action with strong vision and strategic capability, focusing on quality and innovation.
soon…
Asteria Stamataki
Research Associate at 5th Surgical Clinic, Evgenidion Hospital, National and Kapodistrian University of Athens, School of Medicine, Athens, Greece
Asteria Stamataki is a Dietitian-Nutritionist holding an MSc in Clinical Nutrition from the Department of Nutrition and Dietetics at Harokopio University of Athens. She is a PhD candidate in the Medical School of National and Kapodistrian University of Athens in the field of changes in gut hormones following bariatric surgery.
Currently, she is a Research Associate at the 5th Surgical Clinic, Evgenidion Hospital, National and Kapodistrian University of Athens, School of Medicine and Deputy Lead of the European Specialist Dietetic Networks (ESDN) for Gastroenterology at EFAD.
She has 22 years of experience in the field of Nutrition and Clinical Dietetics. Her interest is in gastroenterology, FODMAP diet, IBD and bariatrics. Also, she is a trained Low FODMAP dietitian by King’s College London.
soon…
10:30-11:00
Break – Meet the experts
Antonis Vlassopoulos (Greece)* – Leading Change in Nutrition: The European Nutrition
Leadership Programme (ENLP)
Agneta Hörnell (Sweden) – Enhancing Food Service in Schools and Health Care
Facilities
Marina Armellini (Italy)* – Innovative Technologies and Diabetes Management
Sissi Stove Lorentzen (Norway) – ESPEN Workgroup: Dietitian practical guideline
11:00-12:30
Session organized by ESDN Oncology
Session chair: Nicole Erickson
Presentations:
- A 4-step diet approach in malignant bowel obstruction – Lindsey Allan
- How shared decision making benefits the patient and the dietetic treatment – Elles Steenhagen
- Nutrition care is an integral part of patient-centred medical care: a European consensus – Nicole Erickson
A 4-step diet approach in malignant bowel obstruction
Lindsey Allan
Royal Surrey NHS Foundation Trust
Lindsey has been working at the Royal Surrey County Hospital in Guildford England since graduating in 2007, and specialised as a Macmillan Oncology Dietitian in 2010. She is part of a team of dietitians providing nutrition interventions to support cancer patients during their treatment. Lindsey is particularly passionate about improving care for patients at risk of bowel obstruction. She combines her clinical work with research and has recently completed the BOUNCED trial looking at the benefits of a 4-step bowel obstruction diet.
Malignant bowel obstruction is common in cancer, most often reported in bowel and ovarian diagnoses. National UK audits have shown that high numbers of patients present to emergency departments with symptoms of sub-acute obstruction and many are managed conservatively. The rates of malnutrition are high in this patient group and yet there is currently no consensus or guidelines to manage the dietary intake of those who are not completely obstructed and are able to tolerate some food and/or fluids.
In the absence of research and evidence in this area, and as a result of patient feedback, the team at the Royal Surrey have developed a 4-step bowel obstruction diet which has been used at the Trust for the past 7 years. The diet is now being widely adopted in other cancer centres and hospitals in the UK. The detailed patient information leaflet educates patients to self-manage their oral intake according to their symptoms by stepping up or down through the consistencies. These include clear fluids, thin liquids, smooth/purée, soft/sloppy. All steps are low in fibre, and restrict bread and bread products.
The BOUNCED feasibility trial (Managing oral diet following a diagnosis of sub-acute bowel obstruction) has recently completed recruitment. The study aimed to establish if the diet could reduce symptoms in patients with inoperable colorectal and gynaecological cancers, as well as investigating if the diet was easy to follow, improved quality of life and reduced hospital admissions.
Keywords:
- Lee MJ, Sayers AE, Drake TM, et al. UK-based, multisite, prospective cohort study of small bowel obstruction in acute surgical services: National Audit of Small Bowel Obstruction (NASBO) protocol. BMJ open. 2017;7(10):e016796.
Madariaga A, Lau J, Ghoshal A, et al. MASCC multidisciplinary evidence-based recommendations for the management of malignant bowel obstruction in advanced cancer. Support Care Cancer. Jun 2022;30(6):4711-4728.
Key messages:
- Malnutrition is high in patients with bowel obstruction.
- Adapting diet may help manage symptoms, improve quality of life and reduce hospital admissions.
- Patients with MBO should be referred to the dietitian as early as possible for appropriate diet advice.
How shared decision making benefits the patient and the dietetic treatment
Elles Steenhagen
University Medical Center Utrecht, Utrecht, The Netherlands
soon…
Nutrition care is an integral part of patient-centred medical care: a European consensus
Dr. Nicole Erickson
Lead of the Oncology ESDN
Dr. Nicole Erickson is the current Lead of the Oncology ESDN within EFAD. Her interests lie mostly in Clinical Nutrition, particularly in Oncology and malnutrition. currently lives in Munich, Germany with her husband, two children and a Ukraninan Refugee, Anastasiia. She is employed at the Comprehensive Cancer Center at the Ludwig Maximillian University Clinic. There she built up the clinical nutrition department. Now she is head of nutrition science and research and focuses on nutrition related patient reported outcomes and symptom management in oncology patients and well as cancer prevention.
The European Beating Cancer Plan recognizes the need for a holistic approach to cancer but lacks actionable recommendations to implement integrated nutrition cancer care at member state level. When considering nutrition care as a human right, the impact on quality of life and functional status must be prioritized, as these may be equally as important to patients, especially in advanced cancer where improvements in clinical outcomes such as survival or tumor burden may not be attainable. Patient-centred care is not complete without nutrition care- this presentation will begin with a short film summing up to European consensus paper. Following that I will give a presentation on patient centered nutrition care.
Stream 2
Venus Room
11:00-12:30
Meaning of Food Service in various settings
Session organized by ESDN Food Service
Session chair: Klaus Nigl
Presentations:
- Public/school catering services: the Hungarian perspective – Leonóra Zámbó and Anita Varga
- Healthy eating for climate – Klaus Nigl
- Food Service in Israel – The patients’ right to choose – can hospitals be food friendly? – Dana Weiner
- A new perspective to fight NCDs: food service – Derya Dikmen
- Food service and pandemics – Tugce Nur Balci & Agneta Hörnell
Healthy eating for climate
Klaus Nigl, M.A.
University of Applied Sciences for Health Professions Upper Austria
FUNCTION/POSITION
Since 2018: Head of Degree Program Dietetics
Since 2010: Member of the Academic Staff at the University of Applied Sciences for Health Professions Upper Austria
1996 – 2012: Elisabethinen Hospital, Linz (Head Dietitian)
1994 – 1996: Dietitian, General Hospital, Salzburg
1993: Entremetier, Hotel Radisson Altstadt, Salzburg
1990 – 1991: Chef de Partie, Hotel Schillerpark, Linz
EDUCATION
Since 2022: PhD Student “Applied Studies of Culture and Art”, University of Arts, Linz
2014: Master (M.A.) “Food Product Development and Resource Management”, University of Applied Sciences Wiener Neustadt, Campus Wieselburg
2003: Course “Nutritional Medicine”, ÖAIE, Vienna
1991 – 1993: Dietitian (diploma), Elisabethinen Hospital, Linz
1987 – 1989: course of lectures in tourism, Tourismuskolleg Bad Leonfelden
1987: general qualification for university entrance, BORG Bad Leonfelden
About a third of greenhouse gas emissions come from what we eat: food need to be grown, harvested, transported, processed, packaged, distributed, cooked and the residues be disposed of. Each of these steps causes emissions of greenhouse gases, requires energy, water and land area and thus contributes to the ecological footprint. Of all foods meat and dairy products have the greatest impact on the environment. A team out of three Austrian Universities of Applied Sciences created recipes based on regional eating habits meeting four criteria: Health promotion, sustainability | climate protection, easy preparation and affordability. The healthy and climate-friendly plate represents the relationship between the food components and food groups on a plate. All recipes are designed according to the plate model and thus correspond to a healthy and climate-friendly diet. The framework for this is provided by the international nutritional recommendations, but also the “Planetary Health Diet”. The vegetarian and vegan recipes show that even without meat or fish simple and quick meals can be prepared that are also inexpensive.
Keywords:
Healthy diet (who.int)
Walter Willett et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet 2019; 393: 447–92; http://dx.doi.org/10.1016/ S0140-6736(18)31788-4
Food Service in Israel – The patients’ right to choose – can hospitals be food friendly?
Dana Weiner
Sheba medical center- Ramat Gan, Israel
Director of the Division of Nutrition at Sheba Medical Center in Ramat Gan Israel since 2014, responsible for managing a team of 100 dietitians. Oversees their, training, professional development, performance evaluation and ongoing research. Created new positions and clinics in the field of nutrition, along with collaborations with departments and institutes. I also lead a team of dietitians and nutritionists in developing evidence-based nutrition programs for patients and clients. I collaborate with interdisciplinary teams to provide comprehensive care for patients with complex medical conditions and manages nutrition support services. I also developed and maintained relationships with community organizations and stakeholders to increase access to nutrition services.
In addition to my role at Sheba Medical Center, I serve as a Consultant in the field of nutrition for the Division of Governmental Hospitals in the Ministry of Health since 2021. In this capacity, I provide expertise and leadership to head dietitians, focusing on improving clinical outcomes, developing new nutritional services and implementing initiatives in the field of nutrition.
I worke as an Expertise Consultant since January 2010, conducting research and providing consultation services to pharmaceutical and food companies.
I hold an MSc from the Faculty of Medicine at the Technion in Haifa
At my spare time, I volunteer as a dietitian, providing medical assistance to refugees.
The provision of nutritious meals plays a crucial role in the overall care and recovery of patients in hospitals. This abstract explores the implementation of free automated choice systems to enhance patient satisfaction and promote better dietary outcomes. Traditionally, hospital food services have followed a standardized menu approach, offering limited options that may not cater to individual preferences or dietary requirements. This approach often fails to accommodate the diverse needs of patients, potentially resulting in reduced appetite, compromised nutritional intake, and diminished overall well-being. To address these challenges, the concept of free automated choice systems has gained traction in recent years. Free automated choice systems utilize technology to empower patients with the ability to select their meals from a wide range of options, taking into account their personal tastes, dietary restrictions, and cultural or religious preferences. These systems are typically integrated with electronic medical records, allowing healthcare professionals to access patient data and tailor the menu choices accordingly. The benefits of implementing free automated choice systems in hospitals are numerous. Firstly, enhance patient autonomy and satisfaction by offering a sense of control and personalization during their hospital stay. Additionally, these systems have the potential to improve nutritional outcomes.
Furthermore, free automated choice systems have the potential to streamline food service operations by reducing food waste and optimizing inventory management. Hospitals can enhance their efficiency and allocate resources more effectively, thus minimizing costs and environmental impact.
While the implementation of free automated choice systems in hospitals presents numerous advantages, challenges remain. Ensuring the integration of these systems with existing hospital infrastructure, such as electronic medical records, requires careful planning and coordination. Furthermore, considerations regarding data privacy and security are of paramount importance.
In conclusion, food services in hospitals play a critical role in patient care, and the adoption of free automated choice systems represents a promising avenue for enhancing the dining experience and nutritional outcomes. Further research and collaboration between healthcare institutions and technology providers are needed to refine and implement these systems effectively.
Key messages:
- Free automated choice systems in hospitals enhance patient satisfaction and improve dietary outcomes. By allowing patients to select meals based on their personal preferences and dietary requirements, these systems empower patients and positively impact their overall experience.
- Implementing free automated choice systems can lead to improved nutritional outcomes. Patients who have the ability to make informed decisions about their meals are more likely to have increased appetite and better compliance with dietary recommendations.
- Free automated choice systems have the potential to streamline food service operations in hospitals. By accurately predicting patient meal preferences and requirements, hospitals can optimize inventory management, reduce food waste, and allocate resources more effectively, resulting in cost savings and minimized environmental impact.
A new perspective to fight NCDs: food service
Prof. Dr. Derya Dikmen
Hacettepe University
Faculty of Health Sciences, Department of Nutrition and Dietetics
Prof. Dikmen graduated from the Department of Nutrition and Dietetics at Hacettepe University. Dr. Dikmen completed her master’s degree in Health Education at Ankara University and her doctorate in the Department of Nutrition and Dietetics at Hacettepe University.
Dr Dikmen pursued her post-doctoral studies at the Nuffield Department of Population Health, Center on Population Approaches for Noncommunicable Diseases Prevention at the University of Oxford. In 2023, Dr. Dikmen attained the title of Professor and currently serves as a faculty member in the Division of Food Service Systems within the Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University.
Dr. Dikmen’s research interests encompass various domains, including nutrient profiling, food labels, food service systems, food choice, and food safety.
Food service and pandemics
Tugce Nur Balci, Atilim University & Ankara University
Agneta Hörnell, Umeå University
Tugce Nur Balci completed her bachelor and master’s degree in Hacettepe University, Nutrition and Dietetics Department, Turkey. Currently she is working on her PhD thesis in Ankara University, Nutrition and Dietetics Department and working in Atilim University, Turkey as a research assistant in the same department. Her main research interest is food service, also she enjoys new laboratory experiences in the field such as microbiota studies as she studies in her PhD thesis.
Co-Authors:
- Ada Rocha, GreenUPorto—Sustainable Agrifood Production Research Centre, Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal
- Cláudia Viegas, HTRC—Health & Technology Research Center, ESTeSL—Escola Superior de Tecnologia da Saúde, Instituto Politécnico de Lisboa, Portugal
- Klaus Nigl, University of Applied Sciences for Health Professions, Degree Programme Dietetics, Upper Austria
- Malin Skinnars Josefsson, Department of Food Studies, Nutrition and Dietetics, Uppsala University, Sweden
- Orit Jona, Nutrition Division, Ministry of Health, Jerusalem, Israel
Introduction: The COVID-19-pandemic affected food service globally through e.g., problems in supply chains and prevalent restrictions in social and professional life. The impact in Europe has now been studied.
Objective: To study how food service institutions was affected by the COVID-19-pandemic, including precautions taken and level of perceived support from stakeholders.
Methodology: The target group was dietitians working in food service institutions in member countries of the European Federation of the Associations of Dietitians (EFAD). An online survey was developed by the EFAD ESDN Food Service. The survey was available in 6 languages between 23 September and 26 November 2021, and included questions on changes in workload and menus, precautions taken and perceived support during the COVID-19.
Results: A total of 149 dietitians from 11 countries participated in the survey; 76% were from Austria, Israel, Portugal, or Turkey. Majority worked in healthcare (73.6%). Increase in workload (57.4%) was more prominent compared to decreased workload (22.3%). Problems in food supply were minor, while poor access to disinfection products (34.2%) and personal protective equipment (43.0%) were common. Dietitians felt more support from their colleagues than from managers and under-staff. The presence of COVID-19 precautions differed among the institutions. A substantial number lacked any training (22%) and regular up-to date guidelines (12%) on COVID-19. Surgical masks were the most used personal protective equipment (kitchen staff 70.5%, waiters 64.4%, office staff 55.7%, dietitians 65.1%).
Conclusion: Most institutions followed the recommended COVID-19 measures, and the food supply chain remained resilient. However, the low perceived support from managers and colleagues in some countries, as well as lack of training and up-to-date guidelines, pose potential risks. As future pandemics are likely, food service institutions should provide pandemic-related training and regular up-to-date guidelines to maximize food safety and increase the resilience of operations also during critical periods.
Keywords:
- Nakat, Z., & Bou-Mitri, C. (2021). COVID-19 and the food industry: Readiness assessment. Food Control, 121, 107661. https://doi.org/10.1016/J.FOODCONT.2020.107661
- Rosemberg, M. A. S., Adams, M., Polick, C., Li, W. V., Dang, J., & Tsai, J. H. C. (2021). COVID-19 and mental health of food retail, food service, and hospitality workers. Journal of Occupational and Environmental Hygiene, 18(4–5), 169–179. https://doi.org/10.1080/15459624.2021.1901905
Key messages:
- During pandemic, dietitians experienced imbalanced workload, personnel number, costs along with problems in hygiene material supply. Food service institutions should be more prepared for future pandemics.
- The lack of pandemic-focused training and policies was minor. However, given the low implementation rates for various COVID-19 measures, this still poses a risk. Institutions and governmental bodies should aim reaching all the food service institutions to secure the food hygiene, personnel and customer health and safety.
Stream 3
Panorama Room
09:00-10:30
From science to practice
Session chair: Pauline Douglas
Presentations:
- Optimising Healthy Hydration in European Countries
Pauline Douglas, Ezgi Melody Kolay - EFAD Breakfast Toolkit – An innovative facility to initiate improved breakfast habits
Ezgi Melody Kolay, Klaus Nigl, Elena Alonso Aperte
- Optimising Healthy Hydration in European Countries
EuHHAC – Optimising Healthy Hydration in European Countries
Pauline Douglas, Ezgi Melody Kolay
soon…
EFAD Breakfast Toolkit Project
An innovative facility to initiate improved breakfast habits
Ezgi Melody Kolay, Klaus Nigl, Elena Alonso Aperte
Ezgi Kolay is a dietitian holding a master’s degree in food science and nutrition from Poznan University of Life Science (PULS), Poland. She took part in several nutrition research as a team member of the Nutrition Assessment Lab at PULS over 3 years such COVIDIET and UNI-COVID projects. Her specializations are nutritional status assessment, dietary behaviours and nutrition education. Ezgi has worked in public health projects in various groups, including the elderly and children population.
She has been working as a project officer at two EFAD projects: EuHHAC aimed at creating hydration awareness and promoting healthy hydration, she mainly contributed to developing a hydration tool for dietitians based on scientific literature, coordinated hydration ambassadors across Europe, prepared promotion materials, presented the project at international conferences and events, developed a course structure to implement in EFAD Education Hub, and collaborated with external entities to disseminate the project deliverables. She is currently working on the “EFAD Breakfast Toolkit Project”, which aims to translate nutrient recommendations for breakfast into practical advice for community and health professionals.
Since 2018, she has been a member of the Executive Team at ENDietS (European Network of Dietetic Students). From 2018 to 2022, she held the position of Promotion and Recruitment Anchor, making significant strides in empowering dietetic students throughout Europe. In 2022, she was elected as Joint-President of ENDietS and currently leads the network.
The EFAD Breakfast Toolkit Project was launched with the purpose of translating nutrient recommendations for breakfast into practical advice for individuals and health professionals. EFAD leads the project and collaborates with two research teams from Austria and Spain, to develop a toolkit for dietitians to educate patients on how to build a healthy breakfast based on the International Breakfast Research Initiative (IBRI) Europe breakfast recommendations.
Despite the existence of nutritional recommendations and legal requirements to disclose nutrient values and breakfast habits, they appear insufficient to address all needs. In 2023, EFAD conducted an online survey to assess the experience and resources of dietitians when recommending breakfast as part of a balanced diet in their specific settings. Furthermore, existing educational materials from different European countries have been collected, as well as national recommendations regarding breakfast. Over 300 dietitians from 27 countries participated in the survey. During the presentation, one of the speakers will share the results of the breakfast survey and analyse the outcomes in terms of cultural aspects as well as the perceive importance of breakfast. The results from the survey indicate that educational materials focused on breakfast are scarce and would be appreciated by dietetics practitioners. Breakfast printed infographics and recommendations are the most valued tools (39%), followed by examples of healthy recipes and menus (21%). Thus, common evidence-based dietary guidelines and educational materials will help dietitians work in implementing healthy breakfast habits in the European population by regarding cultural and sustainable aspects. EFAD has been developing a Breakfast Toolkit to assist dietitians in improving their clients’ breakfast habits. During the event, the final speaker will demonstrate how the tool can be effectively implemented in their daily practice.
EFAD Breakfast Toolkit Project
Elena Alonso Aperte
Universidad San Pablo-CEU, Madrid
Elena Alonso-Aperte, PhD, is a Pharmacist and Food Technologist with an expertise in Nutrition. Professor and researcher since 1996, she currently develops her professional life in the Faculty of Pharmacy at San Pablo CEU University, as Full Professor in Nutrition and Food Science.
She directs the Food and Nutrition in Health Promotion research group (CEUNutriFOOD).
Her research topics have been closely related to the study of the new functions of folic acid, especially in relation to the prevention of congenital malformations, the regulation of homocysteinemia, the interaction with drugs and the prevention of cancer. Currently he is also working on the nutritional problems associated with aging and celiac disease, as well as assessing functional, ultra-processed and gluten-free products. Socioeconomical factors related to food, such as food literacy and sustainability are part of her recent research.
She has held various university management positions, including Department Director and Department Secretary. From 2009 to 2022, as Vice-Dean, she has been commissioned for the design of new undergraduate and master curricula, especially those related to nutritional sciences and dietetics.
EFAD Breakfast Toolkit Project
Klaus Nigl, M.A.
University of Applied Sciences for Health Professions Upper Austria
FUNCTION/POSITION
Since 2018: Head of Degree Program Dietetics
Since 2010: Member of the Academic Staff at the University of Applied Sciences for Health Professions Upper Austria
1996 – 2012: Elisabethinen Hospital, Linz (Head Dietitian)
1994 – 1996: Dietitian, General Hospital, Salzburg
1993: Entremetier, Hotel Radisson Altstadt, Salzburg
1990 – 1991: Chef de Partie, Hotel Schillerpark, Linz
EDUCATION
Since 2022: PhD Student “Applied Studies of Culture and Art”, University of Arts, Linz
2014: Master (M.A.) “Food Product Development and Resource Management”, University of Applied Sciences Wiener Neustadt, Campus Wieselburg
2003: Course “Nutritional Medicine”, ÖAIE, Vienna
1991 – 1993: Dietitian (diploma), Elisabethinen Hospital, Linz
1987 – 1989: course of lectures in tourism, Tourismuskolleg Bad Leonfelden
1987: general qualification for university entrance, BORG Bad Leonfelden
10:30-11:00
Break – Meet the experts
Antonis Vlassopoulos (Greece)* – Leading Change in Nutrition: The European Nutrition
Leadership Programme (ENLP)
Agneta Hörnell (Sweden) – Enhancing Food Service in Schools and Health Care
Facilities
Marina Armellini (Italy)* – Innovative Technologies and Diabetes Management
Sissi Stove Lorentzen (Norway) – ESPEN Workgroup: Dietitian practical guideline
11:00-12:30
Roundtable on Innovative technologies for nutritional monitoring and assessment in diabetes
Session organized by ESDN Diabetes
Session chairs: Maria Vasiloglou & Daniela Wewerka-Kreimel
Presentations:
- Effectiveness of nutrition apps in improving health outcomes for individuals living with diabetes – Maria Vasiloglou
- DiabPeerS – Facilitating peer support for people with type 2 diabetes via instant messaging groups to improve DSM – Ursula Hemetek*
- How to improve nutrition management in diabetes with the use of innovative technologies – Marina Armellini
Maria Vasiloglou, M(med)Sci, PhD
Nestle Institute of Health Sciences, Nestle Research, Switzerland
Maria holds a BSc in Nutrition and Dietetics from ATEI Thessalonikis, Greece and a M(med)Sc in Human Nutrition with specialization in Clinical Nutrition from the University of Glasgow, UK. Maria obtained her PhD from the Faculty of Medicine of the University of Bern, with a focus on user requirement collection and analysis of AI-based approaches for dietary monitoring and assessment and their validation. Prior her PhD, she conducted research on endocrinology and nutrition, worked as a clinical dietitian for children with T1D, eating disorders and obesity, and developed science-based nutrition policy options at the European Commission. She has (co)-authored 25 publications in peer-reviewed journals (h-index:15). Maria is the co-lead of EFAD ESDN Diabetes,a board member of the e-& m-health SIG of ISBNPA and she has set as advisory board of Digital Communication Program of EFAD as well as PROTEIN Horizon 2020 project.
In the age of digital health interventions, nutrition-focused mobile applications (apps) are emerging as promising tools for supporting individuals with chronic conditions like diabetes.
Drawing from a wide array of research publications from the past decade, this speech collates findings related to the impact of nutrition apps on various health metrics: glycemic control, dietary adherence, weight management, and patient self-efficacy. Preliminary findings suggest that individuals leveraging these apps often report enhanced capability to manage their daily diet, showing trends of improved HbA1c levels and better adherence to dietary guidelines.
However, not all apps are created equal. Critical analysis reveals a spectrum of efficacy, with certain app features and designs demonstrating more consistent positive outcomes than others. Personalization, real-time feedback, and integration with other health monitoring devices often emerged as common elements in the more effective applications.
In conclusion, while nutrition apps hold significant potential as adjunctive tools for individuals with diabetes, it’s essential to approach their adoption with an understanding of the features that optimize user benefit. As the digital health landscape continues to evolve, ongoing research and discussion are paramount to harnessing the full potential of these technologies.
Key references
- M. F. Vasiloglou, S. Mougiakakou, E. Aubry, A. Bokelmann, R. Fricker, F. Gomes, C. Guntermann, A. Meyer, D. Studerus, Z. Stanga “A comparative study on carbohydrate estimation: GoCARB vs dietitians.”, Nutrients, 2018, 10, 741.
- M.F. Vasiloglou; S. Christodoulidis; E. Reber; T. Stathopoulou; Y. Lu; Z. Stanga; S. Mougiakakou “Perspectives and Preferences of Young Adult Smartphone Users for Nutrition Apps: Web-based Survey”. JMIR mHealth and uHealth 2021;9(7): e27885
- Salas-Groves E, Galyean S, Alcorn M, Childress A
Behavior Change Effectiveness Using Nutrition Apps in People With Chronic Diseases: Scoping Review
JMIR Mhealth Uhealth 2023;11:e41235
Key messages:
- Nutrition apps can significantly enhance glycemic control, dietary adherence, and weight management for diabetic individuals
- The effectiveness of an app often hinges on features like personalization, real-time feedback, and compatibility with other health devices
- These apps empower patients, fostering greater confidence and self-efficacy in diabetes management
DiabPeerS – Facilitating peer support for people with type 2 diabetes via instant messaging groups to improve DSM
Dr. Ursula Hemetek, dietitian MPH
University of Applied Sciences St.Pölten, Austria
Ursula Hemetek is a trained dietitian and works as a lecturer in the study programme of dietetics at the University of Applied Sciences in St.Pölten, Austria. Within the INPRO project she is involved in developing and implementing (international) interprofessional education in study programmes for health professionals.
Co-Author:
- Daniela Wewerka-Kreimel, MBA
UAS St.Pölten Health Department; Degree Programme Dietetics
Diabetes mellitus type 2 requires continuous medical treatment and good therapy adherence of those suffering. Therefore, diabetes self-management education (DSME) (and support DSMES) plays a significant role to increase patient’s self-management capacity and improve diabetes therapy. Research indicates that peer support, which means support from a person who has experiential knowledge of a specific behavior or stressor and similar characteristics as the target population, is associated with better outcomes in terms of HbA1c, cardiovascular disease risk factors or self-efficacy at a lower cost compared to standard therapy. Peer-supported instant messaging services (IMS) approaches have significant potential for diabetes management because support can be provided easily and prompt, is inexpensive, and needs less effort to attend compared to standard therapy. The major objective of the DiabPeerS study is to analyze the impact of a peer-supported IMS intervention in addition to a standard diabetes therapy on the glycemic control of type 2 diabetic patients.
The DiabPeers Study is designed as an RCT. Only participants of the intervention group will be assigned to an instant messaging service (mattermost) group with approximately 10 participants. Over a period of 7 months, the group members exchange about DM2 relevant topics. Each group is guided by a moderator, also afflicted by DM2. The group moderators received prior training, are provided a detailed guidebook and are supervised by a dietician in monthly online meetings. The guidebook was developed by dietitians and communication experts of UAS St.Pölten, is based on research findings about supportive, appreciative, engaging and motivating communication via social media. The selected topics follow the 7 Self Care Behaviuors (American Association of Diabetes Educators) and are supplemented with web-based content complying with the current medical recommendations.
A total of 68 participants with type 2 diabetes mellitus were included and randomly assigned to an intervention (n=33) or control group. Both groups receive standard therapy. The duration of the intervention will last for 7 months, followed by a follow-up of 7 months. Biochemical, behavioral, and psychosocial parameters are measured.
Currently, the acceptance of the intervention is analyzed, whether and which kind of peer support is happening and which topics are relevant for the group and produce resonance.
The IMS chat-protocols of each mattermost group are content-analytically evaluated, to analyze how peer support is realized and which topics are relevant for the group/produce resonance.
Additionally, participants of the intervention group were interviewed (n = 25 short interviews) about their experience and opinion in the IMS group. The results are also evaluated making use of content analytic methods.
While the analysis of the Chat-Protocols is still in progress, preliminary results of the short interviews indicate, four different user types: “rejecting”, “lurkers”, “passively involved” and “actively involved/enthusiasts”. Further data analysis is needed to see how this using behaviour correlates with the biochemical parameters.
References:
- 2023, from https://www.diabeteseducator.org/docs/default-source/practice/practice-resources/position-statements/aade7-self-care-behaviors-position-statement.pdf?sfvrsn=6
- Dennis, C.-L. (2003). Peer support within a health care context: A concept analysis. International Journal of Nursing Studies, 40(3), 321–332. https://doi.org/10.1016/S0020-7489(02)00092-5
- Höld, E., Grüblbauer, J., Wiesholzer, M., Wewerka-Kreimel, D., Stieger, S., Kuschei, W., Kisser, P., Gützer, E., Hemetek, U., Ebner-Zarl, A., & Pripfl, J. (2022). Improving glycemic control in patients with type 2 diabetes mellitus through a peer support instant messaging service intervention (DiabPeerS): Study protocol for a randomized controlled trial. Trials, 23(1), 308. https://doi.org/10.1186/s13063-022-06202-2
- Österreichische Diabetes Gesellschaft. (2019). Diabetes mellitus – Anleitungen für die Praxis. Wiener Klinische Wochenschrift, 131, 1–246.
Key messages:
- The majority of the intervention participants enjoyed and are grateful for the opportunity exchange with peers about their diabetes related experiences
- IMS interventions are an inexpensive and flexible tool to support DM2 self management behaviours and could be used in dietetic practice
How to improve nutrition management in diabetes with the use of innovative technologies
Marina Armellini
University Hospital of Udine (Italy)
I have worked for and with people with diabetes for more than 30 years and have lived through the evolution of diabetes technology. I learned how the new devices can help people with diabetes make food choices that match guidelines with their needs and preferences.
As technology in diabetes evolves, the postprandial glycaemic effect of foods, physical activity and lifestyle become more visible.
Continuous glucose monitoring provides glycaemic information we would not see with traditional finger prick data and insulin pumps allow for better flexibility in food choices and better glycemic compensation with meals richer in fat and protein.
Technology requires our understanding to evolve and give tailored advice to ensure it is optimally used.
The new challenge for dietitians is to keep up with the new technologies available as well to keep working alongside the patient and the health care team in way to tailor the best plan for the single individual because the key dietary messages haven’t changed.
In this presentation I would like to show some examples of meal compensation with the intervention of the dietitian with continuous glycemic monitoring alone or combined with insulin pumps.
Stream 4
Orion Room
09:00-10:30
Good to know when your athletes are preparing for Olympic games
Session organized by ESDN Sports and Physical Activity
Session chair: Ria Vanderstraeten
Presentations:
- Doping control – Éva Kőrösi
- Nutrition and doping – Drs. Anneke Palsma
- Preparing for Olympic games: impact on athletes – Bartłomiej Pomorski
Panel discussion
Doping control
Éva Kőrösi
Association of Hungarian Dietitians;
Hungarian Wrestling Federation
She obtained her degree in dietetics in 2015 from Semmelweis University, and in 2020, she graduated from the University of Physical Education as a Sports-specific Dietitian. Her connection to sports has been very close since her early childhood, as she has been involved in competitive sports since then. It all started with gymnastics and swimming, followed by a long period of athletics. Eventually, like many in her family, Éva also found her passion in wrestling, and her heart has been dedicated to it ever since.
Even during her university years, she was interested in sports nutrition, which she tried to apply to herself as an elite athlete based on her knowledge at the time. Since 2017, she has been the official dietitian of the Hungarian Wrestling Federation. In addition to this role, she served as the dietitian for the Hungarian Taekwondo Federation for several years and maintains connections with numerous sports clubs and disciplines. She takes pride in being the translator of the sports nutrition book published in 2020.
In 2020, she was elected as the President of the Medical, Prevention, and Anti-Doping Committee of the Hungarian Wrestling Federation. From 2021, she also holds the position of Director of Sports Health at the István Kozma Hungarian Wrestling Academy. She delivers presentations at scientific forums of the International Wrestling Federation (UWW) and educates coaches and doctors on the topic of sports nutrition. From 2022 she is the official dietitian of UWW and the leader of the Sports Nutrition Working Group within the Hungarian Dietitians Association.
Doping control is a critical component of modern sports, aimed at maintaining fairness and ensuring the health and safety of athletes. This presentation provides an overview of key aspects related to doping control, encompassing regulations, athlete rights, procedures, and emerging challenges. Doping control in sports is a multifaceted endeavor that demands a nuanced understanding of regulations, athlete rights and obligations, and emerging challenges. Staying informed and proactive in navigating this complex landscape is essential for athletes, support staff, and governing bodies to ensure the integrity of competitive sports while safeguarding athletes’ rights and well-being.
Key messages:
- Doping control regulations and procedures vary widely, requiring a comprehensive understanding of the complex regulatory landscape.
- Athletes must be aware of their rights and obligations, including providing whereabouts information, to navigate the doping control process effectively.
- Athletes must be aware of the dangers behind dietary supplements.
Nutrition and doping
Drs. Anneke Palsma
Palsma Sportvoedingsbureau
Anneke is Nutritionist and Sports Dietitian.
She develops education materials and gives lectures for athletes, athlete support personnel and other persons who are interested in Sports, Lifestyle and Health. She also writes for magazines about Sport, nutrition and lifestyle
She guides individual athletes in all kinds of sports to empower them to reach their performance goals.
Anneke is also an active blogger (in Dutch at https://sportvoedingsadvies.eu) and writes about all kinds of subjects about nutrition, lifestyle and sport.
She has worked as Prevention Policy Officer at the Anti-Doping Authority in the Netherlands. There she developed education programs for coaches and other athlete support personnel about doping rules and how to empower athletes to reach their performance goals in a healthy way
She has also worked in several research projects, like the Rotterdam Study and Generation R at the Erasmus University in Rotterdam.
10:30-11:00
Break – Meet the experts
Antonis Vlassopoulos (Greece)* – Leading Change in Nutrition: The European Nutrition
Leadership Programme (ENLP)
Agneta Hörnell (Sweden) – Enhancing Food Service in Schools and Health Care
Facilities
Marina Armellini (Italy)* – Innovative Technologies and Diabetes Management
Sissi Stove Lorentzen (Norway) – ESPEN Workgroup: Dietitian practical guideline
11:00-12:30
Sports nutrition and weight management
– Going for gold with smart ingredients!
Session sponsored by Beneo GmbH
Session chair: Ria Vanderstraeten
Speakers: Tanja Callewaert and Silke Ullmann
Sports nutrition for weight-sensitive adolescent female athletes with focus on technical strength. Insights into the Belgium Gymnastic Team
Tanja Callewaert
Villa Vitta Health Center, The Netherlands
In the beginning, she mainly focused on group education for recreational athletes. With the added advantage of training in Biomedical Sciences, the advice became increasingly specific and individual.
While she taught at the University College and guest lectured at the University of Antwerp, Tanja was allowed to guide several sub-top athletes in various sports on their way to the games in Rio in 2016. There, the need for more individual and specific guidance arose for the Belgian Gymnastics team. The intensive collaboration that led to the gold medal in Tokyo started here.
Today, Tanja runs a health center where fellow dietitians, physiotherapists and mental coaches guide people towards weight loss and a healthy lifestyle. While she herself has become a real “niche” dietitian, her specialty is technical strength sports for adolescent female athletes. Tanja has attended several international conferences and summits to establish connections with other experts in her field and to broaden her network.
This session is on the topic of sports nutrition and weight management and the secret of winning Olympic gold. Sports nutritionist Tanja Callewaert, the former nutrition coach for the Belgium women’s national gymnastics team, will share her expertise on developing a different sports nutrition approach for high performance athletes. She will give practical insights on the nutritional requirements and challenges for the young gymnasts, maintaining a stable body weight while keeping concentration high. Tanja will reveal on how to be successful with the right diet. Adding prebiotic chicory root fibres and slow release isomaltulose are part of it. Their health benefits will be discussed, backed up with scientific evidence. There will also be a chance to try these ingredients.
Key references:
- Nagy DU, Sándor-Bajusz KA, Bódy B, Decsi T, van Harsselaar J, Theis S, Lohner S (2022) Effect of chicory-derived inulin-type fructans on abundance of Bifidobacterium and on bowel function: a systematic review with meta-analyses. Crit Rev Food Sci Nutr:1–18. https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2098246?needAccess=true
- Kellow NJ, Coughlan MT, Reid CM (2014) Metabolic benefits of dietary prebiotics in human subjects: a systematic review of randomised controlled trials. Br J Nutr 111(7): 1147–1161. https://www.ncbi.nlm.nih.gov/pubmed/24230488
- Maresch CC, Petry SF, Theis S, Bosy-Westphal A, Linn T (2017) Low glycemic index prototype isomaltulose – update of clinical trials. Nutrients 9(4):381. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5409720/pdf
- König D, Zdzieblik D, Holz A, Theis S, Gollhofer A (2016) Substrate utilization and cycling performance following Palatinose™ ingestion: A randomized, double-blind, controlled trial. Nutrients 8(7):390. http://www.mdpi.com/2072-6643/8/7/390
Key messages:
- Traditional sports nutrition does not work for every athlete
- Low glycemic and high fibre foods should be part of an athletes’ diet
- Gut health with prebiotic fibres and energy from slow release isomaltulose are beneficial in high performance nutrition
Sports nutrition and weight management – Going for gold with smart ingredients!
Silke Ullmann
BENEO Institute, Germany
Afterwards, she moved to the US where she graduated in 2006 with a Master of Public Health in Nutrition. Silke earned her Registered Dietitian credentials in 2007 and has been a member of the Commission on Dietetic Registration since then.
Silke lived and worked in the US for nearly 12 years gaining valuable experience in the food industry, specializing in diabetes and weight management.
In 2016, she joined BENEO in Germany as Manager Nutrition Communication to support customers with the nutrition physiology of BENEO’s ingredients. Silke has spoken on BENEO’s behalf at several conferences to customers, scientists as well as health care professionals.
Besides nutrition, Silke’s other passion is yoga. Silke decided to intensify her yoga practice in 2013 and traveled to India to become a Hatha yoga instructor. She’s been teaching yoga ever since to numerous students.
This session is on the topic of sports nutrition and weight management and the secret of winning Olympic gold. Sports nutritionist Tanja Callewaert, the former nutrition coach for the Belgium women’s national gymnastics team, will share her expertise on developing a different sports nutrition approach for high performance athletes. She will give practical insights on the nutritional requirements and challenges for the young gymnasts, maintaining a stable body weight while keeping concentration high. Tanja will reveal on how to be successful with the right diet. Adding prebiotic chicory root fibres and slow release isomaltulose are part of it. Their health benefits will be discussed, backed up with scientific evidence. There will also be a chance to try these ingredients.
Key references:
- Nagy DU, Sándor-Bajusz KA, Bódy B, Decsi T, van Harsselaar J, Theis S, Lohner S (2022) Effect of chicory-derived inulin-type fructans on abundance of Bifidobacterium and on bowel function: a systematic review with meta-analyses. Crit Rev Food Sci Nutr:1–18. https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2098246?needAccess=true
- Kellow NJ, Coughlan MT, Reid CM (2014) Metabolic benefits of dietary prebiotics in human subjects: a systematic review of randomised controlled trials. Br J Nutr 111(7): 1147–1161. https://www.ncbi.nlm.nih.gov/pubmed/24230488
- Maresch CC, Petry SF, Theis S, Bosy-Westphal A, Linn T (2017) Low glycemic index prototype isomaltulose – update of clinical trials. Nutrients 9(4):381. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5409720/pdf
- König D, Zdzieblik D, Holz A, Theis S, Gollhofer A (2016) Substrate utilization and cycling performance following Palatinose™ ingestion: A randomized, double-blind, controlled trial. Nutrients 8(7):390. http://www.mdpi.com/2072-6643/8/7/390
Key messages:
- Traditional sports nutrition does not work for every athlete
- Low glycemic and high fibre foods should be part of an athletes’ diet
- Gut health with prebiotic fibres and energy from slow release isomaltulose are beneficial in high performance nutrition