Overview of programme
Friday, 13 October, 2023
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| Â | HĂ©lia | Stream 1 Uranus | Stream 2 Venus | Stream 3 Panorama | Stream 4 Orion |
| 09:00 | Opening plenary session Keynote presentation  | ||||
| 11:00 | Coffee break | ||||
| 11:30 | Plenary session Nutrition and sustainability  | ||||
| 12:30 | Lunch break | ||||
| 13:30 | Sustainability in dietetic education: why and how? | The role of the public health dietitian in promoting better nutritional health in young adults | Â | Application and Dissemination of Medical Nutrition Therapy for the Management of Obesity | Â Sponsor session: Role of plant-based products in a balanced diet |
| 15:00 | Coffee break â Meet the experts | ||||
| 15:30 | INPRO; Aligning interprofessional education and collaboration in practice in patient-centered care | Nutritional challenges from preconception to the end of life â the dietitianâs role in primary health care | Oral presentations | Challenges and new approaches for the treatment and nutritional care of older adults | Sponsor session: The joy of food for a better life |
Scientific program
Friday, 13 October, 2023
Opening Plenary – Helia Room
Session chair: Annemieke van Ginkel-Res
09:00-09:30
Welcome from EFAD President
Intro from Hungarian NDA president
09:30-09:45
09:45-10:15
In collaboration with the European Nutrition for Health Alliance (ENHA)
Moderators: TĂŒnde Koltai & Joost Wesseling
- Introduction on EFAD â ENHA collaboration – Annemieke van Ginkel-Res and Joost Wesseling
- Official launch of the Hungarian ONCA Alliance – TĂŒnde Koltai
- Panel discussion and take away messages with representatives of the Hungarian Dietetic Association, Hungarian Society of Parenteral and Enteral Nutrition, patients, and government
EFAD congress will stage the official launch of the Hungarian ONCA Alliance, recognizing and celebrating the strong and enduring partnership between ONCA and EFAD. Hungary will become the 20th country to join the ONCA campaign. In the spirit of collaboration, ONCA member countries provide mutual support to one another, working together to enhance nutritional care and screening both within their respective nations and across Europe. By sharing best practices, ideas, and innovations, they collectively contribute to the improvement of healthcare and nutrition standards on the continent.
10:30-11:00
Update on dietetics education in Hungary and neighbouring countries – MĂĄrta VeresnĂ© BĂĄlint
Update on dietetics education in Hungary and neighbouring countries
Mårta Veresné Bålint
Semmelweis University, Faculty of Health Sciences, Department of Dietetics and Nutrition Sciences
I have been involved in the education of dietitians for 37 years. During this time, I have played a major role in the reform of the dietetic (BSc) curriculum and the development of the subjects, as well as starting of the Nutrition (MSc) and the English-language dietetic training.
Between 2018-2023, I was the head of the Department of Dietetics and Nutrition Sciemces, Faculty of Health Sciences, Semmelweis University. My areas of interest include nutritional issues in the elderly, nephrology, dietetics, dietetics of, heart and circulatory diseases, dietary issues in dysphagia, as well as the development of curriculum, teaching materials and teaching methods. In addition to daily teaching, I help the students with their academic work, I perform thesis consulting and PhD thesis supervisor tasks.
I participate as an expert in the work of the Hungarian Accreditation Committee. I participated in the development of thematics and teaching, of the Dietetic Cook and Pastry Chef training course. For six years I was a dietitian consultant for the Spar trading company. For 11 years I taught courses in the Elderly Academy. From the beginning, I was a member and board member (five years) of the National Association of Hungarian Dietitians and the Hungarian Nutrition Society.
The aim is to present the history of dietetic training in Hungary from the beginning to the present day. To show the challenges of education and the responses to them.
An introduction to the three major training eras. The founder of dietician training, which began in 1922, recognised the need for professionals capable of managing food service establishments and providing individualised dietary care for patients. It was a novelty and a model to follow in Europe at the time. From 1957 onwards, training continued at a higher level within the State School of Dietetics. The dietician nurse became a direct participant in curative-preventive activities. Due to developments in medicine, the food industry and dietetics, dietetic training was continued at college level in 1975. The training period was extended first to three years and later to four years. The current new educational structure, competency-based education, was developed and introduced in 2015. The reform involved a revision of our previous education system based on national and international standards for the practice of dietetics. This has enabled teachers and students to enter the international market and to collaborate in joint education and research projects.
In our country, it is now possible to study for a Master of Science in Nutrition (MSc), after which you can also join a PhD course.
Over a hundred years, the way we teach has changed a lot. It has to adapt to developments in science and technology and to the needs of students. Examples of good practice are presented in this presentation. Finally, I will look at the education systems of some of our neighbouring countries.
11:00-11:30
Break
Session chair: Grigoris Risvas
11:30-12:00
Nutrition and sustainability: holistic approach on prevention and health care – Mirjam Heinen (WHO)
Nutrition and sustainability: holistic approach on prevention and health care
Mirjam Heinen
WHO Regional Office for Europe
Soon…
Co-Authors:
- Julianne Williams, Special Initiative on NCDs and Innovation, WHO European Region, Copenhagen, Denmark
- Stephen Whiting, Special Initiative on NCDs and Innovation, WHO European Region, Copenhagen, Denmark
- Selina Dagless, Special Initiative on NCDs and Innovation, WHO European Region, Copenhagen, Denmark
- Olga Andreeva, Special Initiative on NCDs and Innovation, WHO European Region, Copenhagen, Denmark
- Regina Malykh, Special Initiative on NCDs and Innovation, WHO European Region, Copenhagen, Denmark
- Holly Rippin, Special Initiative on NCDs and Innovation, WHO European Region, Copenhagen, Denmark
- Kremlin Wickramasinghe, Special Initiative on NCDs and Innovation, WHO European Region, Copenhagen, Denmark
An important priority for the WHO European Special Initiative on NCDs and Innovation (SNI) relates to climate change and health. Climate change is the biggest health threat facing humanity, and the SNI is working to provide countries with technical support and ways to implement policies that are good for prevention of NCDs (which are responsible for the greatest share of premature mortality and disability in the region), and also good for the planet.Â
In 2019, an expert meeting was hosted to explore how to promote healthy and sustainable diets (HSD). This was followed by an expert meeting in 2022 to map the linkages and co-benefits between NCD prevention and the climate change agenda.Â
For HSD, initiatives and outputs have comprised a suite of tools to strengthen surveillance and build capacity of Member States, enabling them to create their own national HSD packages. To date, these have included a new modelling tool for the analysis of the health, environmental and affordability implications of diets and dietary change, a food procurement manual for officers at public institutions and a manual for systems thinking. For climate change and NCD prevention, an initial causal loop diagram has been produced. This emerging programme will respond with a solutions-oriented map which can be used as an advocacy tool. Â
With repeated statements made by Member States to WHO governing bodies to link the climate change agenda with NCD and/or obesity, this remains a priority area to develop further. This requires further analysis to elucidate the role of wider systems such as urban planning and One Health. The work currently done by SNI will highlight synergies between nutrition, obesity and sustainable development goals and promote the identification of co-benefits, win-win, and sustainable solutions. This will facilitate policy development and identify entry points to advance this agenda.
Keywords:
- World Health Organization. Regional Office for Europe. (â2021)â. Healthy and sustainable diets: key workstreams in the WHO European Region: factsheet 2021. World Health Organization. Regional Office for Europe. https://apps.who.int/iris/handle/10665/340295.Â
- World Health Organization. Regional Office for Europe. (â2021)â. Plant-based diets and their impact on health, sustainability and the environment: a review of the evidence: WHO European Office for the Prevention and Control of Noncommunicable Diseases. World Health Organization. Regional Office for Europe. https://apps.who.int/iris/handle/10665/349086.
12:00-12:30
The challenges and opportunities of AI in dietary assessment and nutrition science – dr. Guido Camps
The challenges and opportunities of AI in dietary assessment and nutrition science
Guido Camps
OnePlanet Research Center, Wageningen University
Guido Camps is a researcher @WUR and @OnePlanet Research Center in the area of
nutrition and Artificial Intelligence, sensor development to determine food intake and MRI
visualization of digestion. He trained in veterinary medicine at Utrecht University, AI at
Radboud University, Data Science/Information Technology at Harvard University and did his
PhD in Nutrition at Wageningen University.
He currently supervises a group of PhD cadidates and a Post-Doc across different fields of
research in using technology to get a better understanding of nutrition, and his work is often
cited in the media. He teaches different courses, on nutrition and technology, nutrition and communication and physiology. In his spare time he enjoys cooking and baking (a different form of nutrition research) and the outdoors with his dog.
Guido Camps is scientific director of the Innovation Center of Artificial Intelligence (ICAI) Lab
for Precision Health, Nutrition and Behavior. He is a member of the scientific advisory
council of the Maag Lever Darm Stichting.
The development of smaller more powerful batteries, processors and the increased connectivity has led to the development of a wide array of wearable sensors. On top of this, recent developments in the area of Language learning Models (LLMs) has greatly interest in AI among the general public. In this lecture, we will look at the recent developments of AI and sensors and the implications for nutrition research, both by looking at research from my own Hungry Robots lab, as well as by looking at research worldwide.
What are the main opportunities for studying eating behavior as well as dietary assessment using novel technology. Can we study micro eating events such as bites, chews and swallows from machine vision? Can we use smart eating utensils to measure bite size? Can we use hyperspectral analysis to recognize food?
Lastly we will look at the role of AI in dietary advice, and think about the implications as well as opportunities for dieticians.
Keywords:
Key messages:
- AI seems advanced but is always behind
- If you view AI as direct competition you will lose, view it as an opportunity
- AI may be good, but you are the golden standard
12:30-13:30
Break
HĂ©lia Room
13:30-15:00
Sustainability in dietetic education: why and how?
Session organized by EFAD Education Lifelong Learning Committee
Session chair: Fiona McCullough
Presentations:
- Introduction – Fiona McCullough
- Sustainable food systems in dietetics education: learning from an international networking event 2023 – Sarah Browne
- Investigating gaps in the training of European dietitians. A way to learn about food sustainability – Ăngela GarcĂa GonzĂĄlez
- The Foodture – A collaborative international learning experience about sustainable nutrition and entrepreneurship – Koen Vanherle & Gwendell Foendoe Aubel
Sustainable food systems in dietetics education: learning from an international networking event 2023Â
Sarah Browne
School of Public Health, Physiotherapy & Sports Science and the Institute of Food & Health, University College Dublin, Ireland
Sarah Browne is a registered dietitian and assistant professor in clinical nutrition and dietetics at the School of Public Health, Physiotherapy & Sports Science, University College Dublin, Ireland. In 2006, Sarah began her career working in community dietetics and private practice with a focus on chronic disease management including obesity, and adult malnutrition. Involvement in community health and education programmes led her to research with the food environments of secondary schools and adolescent nutrition and health, using youth participatory research methodologies. Her community and research interests focus on civic engagement, healthy and sustainable food environments, obesity and older adult malnutrition. With a group of international collaborators, Sarah led a global networking event on Sustainable Food Systems in Nutrition and Dietetics Education at her university in June 2023 to share educational practices and build relationships for meaningful collaborations on developing excellence in sustainable food systems education for nutrition and dietetics.  She contributed to the EFAD sustainable diet education series hosted on the learning platform in 2022. Sarah is the current secretary for the Association for the Study of Obesity in Ireland and represents her school at UCD on the Climate and Health Alliance in Ireland.
Co-Authors:Â
- Clare Corish
School of Public Health, Physiotherapy & Sports Science, University College Dublin, Ireland. - Stacia Nordin
International Confederation of Dietetic Associations Sustainable Food Systems Initiative and Never Ending Food Permaculture, Malawi. - Liesel Carlsson
Acadia University, Nova Scotia, Canada, and International Confederation of Dietetic Associations Sustainable Food Systems Initiative.
The requirement for dietitians to contribute expertise in sustainable as well as healthy food systems is expected in many settings. Curricula that prepare graduates for changing global food systems are needed. In June 2023 a meeting was held in Dublin, Ireland entitled âGlobal Networking on Sustainable Food Systems in Nutrition and Dietetics Educationâ.   The aim was to build partnerships related to sustainable food systems (SFS) education in dietetics programmes internationally. A combination of plenary lectures and panel and roundtable discussions were held over two days. Student representatives contributed across the event and to a dedicated student panel. Detailed notes were summarised thematically into opportunities, challenges, big picture questions and future directions. Delegates from education, research, dietetic associations, industry, and practice backgrounds attended. Regions represented included Australia, Canada, Germany, Ireland, Malawi, Nigeria, Spain, Switzerland, United Kingdom, USA, and Zambia. Developing shared definitions of SFS, educational frameworks, and baseline competencies for dietetics graduates; opportunities to adopt existing sustainability education models with an interdisciplinary approach; and the need for SFS practical training opportunities for students were highlighted by participants. Challenges of limited time and resources could be addressed by embedding SFS across existing teaching.   Given the interdisciplinary nature of the topic and urgency for action, it was proposed that broader models of âknowingâ and values-based practice need to be considered alongside evidence-based practice. Dietetics associations can be a voice to progress this work by advocating for the integration of core competencies in SFS for dietitians, promoting professional development in SFS, support for ongoing relationship building nationally and internationally and dissemination opportunities. Priorities for education, research, practice, and regulation, in the context of what is already known, will be proposed in this presentation. It is anticipated the outcomes will stimulate further discussion among colleagues and leadership in relation to SFS in dietetics.Â
Key messages:
- The rationale for integrating sustainable food systems into nutrition and dietetics education
- Key messages for educators for sustainable food systems in nutrition and dietetics education
- Key messages for dietetics associations for progressing sustainable food systems in education and practice
Investigating gaps in the training of European dietitians. A way to learn about food sustainability
Ăngela GarcĂa -GonzĂĄlez
CEU-San Pablo University (Madrid)
MD PhD, with a Dietitianâs soul that I discovered once I ended my medicine studies and did a Master in Clinical Nutrition. Iâve worked as a guest lecturer-researcher at the University of the State of Hidalgo (Mexico) and since 2002 I am a lecturer in Nutrition at CEU-San Pablo University, in Madrid (Spain) where I teach several subjects related with nutrition and public health.
In the area of research, I have passion for food sociology and the assessment of cultural and socioeconomic determinants of eating habits, with a special curiosity on sustainable eating but I also participated in several research projects focusing on the analysis of nutritional status of different population subgroups. I led 7 research projects and participated in 26 others as part of the research team. I am the author of 30 scientific articles and 12 book chapters and editor of 1 book, having presented 56 communications at scientific conferences (13 as invited speaker).
Apart from research, I am an internationalization fanatic, and this enthusiasm led me to cooperate with colleagues from different European universities in tutoring international collaborative studentsâ theses and participating in collaborative, online and blended, international learning projects such as âNutrition International Health Promotion Projectâ, âThe Foodtureâ and the Erasmus Intensive Program âQuality of Food Intake and Social Exclusionâ. Currently I am the coordinator for teaching innovation in the Nutrition and Dietetics Degree at San Pablo-CEU University and member of the Committee for Ethical Research. I am EFAD key contact in my university since 2008 and since 2013 I am a member of EFAD Education and Livelong Learning committee (ELLC) that has the vision to support EFAD in achieving the highest quality of education and learning for the dietetic workforce in Europe.
Co-Authors:
- Koen Vanherle; Paloma MartĂnez Sarri and Kato Kuypers
Undergraduate thesis projects are a good opportunity to reinforce competences such as critical thinking, autonomous work, and evidence-based work. International collaborative theses give students the opportunity to learn to work in intercultural teams while increasing the relevance of their research work. Together they became a very effective educational tool.
There is a need to change people’s eating habits towards a more sustainable diet. Dietitians are the professionals who should lead this change of habits, but are they prepared to do so?
During the academic year 2021- 2022 a student from the CEU-San Pablo University (Madrid) and a student from Artesis Platijni University of Applied Sciences (Antwerp) developed a joint thesis project with the aim of finding out what knowledge dietetics students and practicing dietitians have about food sustainability with the purpose to highlight possible gaps in the training of dietitians in Europe related to sustainability.
The study involved 94 students and 228 dietitians from 7 different European countries. The participants showed a significant lack of knowledge and skills in food sustainability. 40% of the respondents said they did not feel able to provide sustainable advice in clinics; 60% did not feel confident in designing sustainable menus for communities and 35% said they were not able to develop educational programs to promote sustainable food. All agree that HEIs should pay more attention to sustainability aspects of food and nutrition, and that sustainability should be included in dietetic studies in a transversal way or through specific courses in the dietetic curricula. In addition, there is a need for focused lifelong learning education activities addressed to practicing dietitians.
Working on this thesis increased knowledge about the evidence-based needs of the profession, gave students the opportunity to deepen their own education on food sustainability plus enhancing their, lifelong learning and self-reflection, skills.
Keywords:
- Burkhart, S., Verdonck, M., Ashford, T., & Maher, J. (2020). Nutrition and Dietetic Studentsâ Perceptions. Sustainability. https://doi.org/10.3390/su12031072.
- GarcĂa-GonzĂĄlez, Ăngela, MarĂa AchĂłn, Alejandra Carretero Krug, Gregorio Varela-Moreiras, and Elena Alonso-Aperte. (2020). Food Sustainability Knowledge and Attitudes in the Spanish Adult Population: A Cross-Sectional Study Nutrients 12, no. 10: 3154. https://doi.org/10.3390/nu12103154
- EFAD Position Paper on Sustainable Dietary Patterns. (2021) Komp Nutr Diet 22 October; 1 (3): 118â119. https://doi.org/10.1159/000519851
Key messages:
- Institutes of higher education should improve the training of dietitians in food sustainability, either through specific courses in the curricula or in a transversal way.
- Research on the training shortcomings of practitioners contributes to the advancement of dietetics, while increasing students’ awareness of lifelong learning.
- International collaborative theses are a good tool to increase students’ soft skills and the significance of their research.
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The Foodture – A collaborative international learning experience about sustainable nutrition and entrepreneurship
Koen Vanherle
AP University of Applied Sciences and Arts, Antwerp, Belgium
Gwendell Foendoe AubĂšl
The Hague University of Applied Sciences, The Hague, The Netherlands
Gwendell Foendoe AubĂšl
Background:
- Training as a Dietitian at the Nutrition & Dietetics programme at The Hague University of Applied Sciences.
- Former head of the dietetics department of the Diaconessenhuis hospital in Leiden
- Training as a Clinical Path Expert at the Catholic University Leuven in Leuven (Belgium); Developing specialization Care pathways in care institutions.
- Master’s degree in Evidence-based Practice at the UvA and the AMC in Amsterdam. Junior Epidemiologist (Epidemiologist A).
- Postgraduate course in Sports Nutrition, organized by the Netherlands Institute for Sports and Health (NISG) in Arnhem.
- Post-graduate course Pedagogical Didactic Training (PDV) of the Academy for Masters and Professional Courses of The Hague University of Applied Sciences
- Learning trajectory Senior Teacher Competency (SDB)
Work
- Senior lecturer at the Nutrition & Dietetics programme of The Hague University of Applied Sciences.
- Coordinator of the Minor Nutrition, Sports and Exercise at The Hague University of Applied Sciences.
- Programme Coordinator Internationalization of the Nutrition & Dietetics programme at The Hague University of Applied Sciences.
- Private practice as a registered (sports) dietitian.
- Dietitian and co-developer of the programme â(W)eet en Beweegâ at Cardea Youth Care in Leiden, Leiderdorp and The Hague.
Koen Vanherle
Koen Vanherle has a master’s degree of Nutrition and Dietetics. He is a senior teacher of food sciences and nutritional research and methodology. He is the international coordinator of the Nutrition and Dietetics bachelor programme at AP University of Applied Sciences and Arts, Antwerp, Belgium. In that role he is one of the driving forces of the Foodture concept (www.thefoodture.com) and involved in Erasmus+ projects such as the Strategic Partnership IMPECD (âImproving Education and Competences in Dietetics), in which he was the main author of the paper âProposed standard model and consistent terminology for monitoring and outcome evaluation in different dietetic care settings: Results from the EU-sponsored IMPECD projectâ.
Involvement with EFAD started as lead of the DIETS Thematic Network WP4â Dietitians engagement with ICT to improve learningâ. For many years he was responsible for the students learning programme and social activities at the EFAD conferences and also co-founded ENDietS (European Network of Dietetic Students). The most recent contribution is being a co-author of the opinion paper ‘ Evidence-based dietetic practice: EFAD discussion paper on challenges for implementation, education, research and lifelong learning’. Furthermore he is part of the editorial board of the journal of the Flemish Association of Nutritionists and Dietitians.
The Foodture is an international learning initiative about âsustainable food and nutritionâ for students and lecturers from nutrition related programmes all over Europe. It started in 2017 as a co-creation week and has evolved into an Erasmus+ Blended Intensive Programme (BIP), with participants of various background and cultures. This mixed background definitely contributes to our key objective to develop professional skills for international collaboration on sustainability. This requires crossing borders and entrepreneurial thinking through innovation and creativity. Since 2021 the Foodture concept has been extended. It now consists of a series of online sessions on the one hand (the Foodture Academy), and a physical exchange week (the Foodture Meets) on the other hand. The overall programme is acknowledged for 3 ECTS and participants can benefit from Erasmus+ short mobility funding.
Participants evaluations are usually very positive: students and lecturers highly valued the organization, the challenging assignment and the diversity of activities and participants! All information and also some highlights of previous editions can be found on our website www.thefoodture.com The concept is open for new participants as long as we can ensure enough diversity among participants. Last editions took place in Antwerp (BE) or The Hague (NL), and the next edition will be organized from 15-19 April 2024 in St-Pölten (Austria). We are very eager to make it each year a great experience again. Keywords:
Key messages:
 |
15:00-15:30
Break – Meet the experts
Pauline Douglas (UK) â Translating Evidence to Practice through Dietetic Leadership
Angela Garcia Gonzalez (Spain) â Integrating Nutrition and Sustainability: The Vital
Role of Dietitians
Guido Camps (Netherlands) – Artificial Intelligence and Dietetics
Sissi Stove Lorentzen (Norway) â ESPEN Workgroup: Dietitian practical guideline
15:30-17:00
INPRO
Session chair:Â Ingrid Aerts
Aligning interprofessional education and collaboration in practice (IPECP)-Â using promising regional experiences and international exchange for continual advancement in patient-centered care
INPRO is an international project, co-funded by the European Union, in which higher education institutions and rehabilitation centers work in partnership on aligning interprofessional collaboration. Or to state it more concrete: to further enable a smooth transfer from training in health and social professions to the actual work setting. We are keen to get Interprofessionalism in action!
Why do we do this?
The pressure on the European health care system is increasing considerably: more elderly people and patients
with chronic diseases in need of (rehabilitation) care, a diminishing work force and health care costs continuing
to rise. Several measures to counteract this are proposed, such as reduction of the length of stay in hospitals or
rehabilitation centers by improving interprofessional and person-centered collaboration between health and
social care professionals.
Even though there is a lot of attention for interprofessional education and collaborative practice (IPECP), the INPRO-consortium partners sense a gap between competence levels of future professionals and the levels actually needed in rehabilitation practice. Therefore, the transfer from tertiary education to practice concerning IPECP in rehabilitation is the central theme of the project.
By doing so, we ultimately aim to contribute to improving health and quality of life of patients.
How do we collaborate?
Regional bounds between higher education institutions (HEIs) and rehabilitation centers will be strengthened in order to align IPECP. On the one hand we plan to deliver a set of basic and advanced modules on functioning according to the WHOâs International Classification of Functioning, Disability and Health and a set of tools to assess the effect of interprofessional skills training. On the other hand we will further develop promising approaches derived from HEIs and from a pilot student-run learning ward. These approaches will be described and tested in regional setting. After an evaluation these approaches will be adapted for use in other regions.
Students and lecturers will be meeting each other online (global classrooms) and â if possible- professionals working in the field will participate in visits to their colleagues working in rehabilitation centers. In this way, they will be facilitated to learn from each other and see how the alignment from education to the field is being done in the other participating regions.
What will we deliver?
We aim to deliver a range of freely available learning materials, from modules on IPECP theory to guidelines on how to set up and run a student-run interprofessional learning ward in a rehabilitation center or other health care settings. Once ready, these materials will published on this website. Educators may use these materials to be implemented in the core curricula in tertiary education and for lifelong learning in health and social care practice.
Keywords:
- Reeves, S., Fletcher, S., Barr, H., Birch, I., Boet, S., Davies, N., McFadyen, A., Rivera, J., & Kitto, S. (2016). A BEME systematic review of the effects of interprofessional education: BEME Guide No. 39. Medical Teacher, 38(7), 656â668. https://doi.org/10.3109/0142159X.2016.1173663
- Olson, R., & Bialocerkowski, A. (2014). Interprofessional education in allied health: A systematic review. Medical Education, 48(3), 236â246. https://doi.org/10.1111/medu.12290
- van Diggele, C., Roberts, C., Burgess, A., & Mellis, C. (2020). Interprofessional education: Tips for design and implementation. BMC Medical Education, 20(Suppl 2), 455. https://doi.org/10.1186/s12909-020-02286-z
- Handgraaf, M., Dieterich, S., & GrĂŒneberg, C. (2016). Interprofessional education â structural and didactical challenges / Interprofessionelles Lehren, Lernen und Handeln â Strukturelle und didaktische Herausforderungen. International Journal of Health Professions, 3(1), 47â56. https://doi.org/10.1515/ijhp-2016-0005
Observations:
1) IPE interventions require a lot of organizing yet so rewarding because it really helps students to apply their knowledge and get to know their one as well as other professions. Should be part of every degree programme for health professionals!
2) Differences working multi-disciplinary and interprofessionally in theory as well as in practices
3) Patient is in the center of all interprofessional activities!
One of the INPRO lecturers summarized:
âInterprofessional collaboration is not about a walk in the park, it is about a dive in the swimming pool with a good filled toolbox and coaches in the water!â
Guiding trainers in health and social care who facilitate person-centered, interprofessional education and collaborative practiceâ- intro to INPRO
Janny Vedder, dietitian, BSc
Hanze University of Applied Sciences Groningen, The Netherlands
Janny Vedder is a trained dietitian, worked previously in an university hospital and in the specialized food industry (sales & marketing) in and outside the country. Now at the programme Nutrition & Dietetics at the Hanze UAS in Groningen, The Netherlands. She is internship coordinator, international coordinator and within the INPRO project co-lead for the overall project-lead and for communication and dissemination, especially communication.
Developing and Implementing an International Interprofessional Online Learning Intervention for Health and Social Care Professions â experiences and results of the INPRO IPE Interventions
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.
The INPRO Competency framework, explanation of use, experiences of implementation in different settings in education and health and social care
Ingrid Aerts, dietitian MSc
AP University of Applied Sciences Antwerp, Belgium
Ingrid Aerts is a lecturer and researcher at the Nutrition and Dietetics programme at AP UAS, Antwerp, Belgium. She graduated as a dietitian in 1987 and specialised in sports nutrition in 2001. She has been working for the Nutrition and Dietetics programme since 2004. In 2019 she completed the master’s degree in Training and Education Sciences.
Since 2008, she has been involved in IPCIHC (InterProfessional Collaboration in Healthcare) as a tutor and steering committee member, and since then she has deepened her understanding of interprofessional collaboration. As part of her master’s thesis, she investigated the tutors’ perceptions of evaluating the interprofessional collaboration of a learning group.
Within the INPRO project she is responsible for the part that will elaborate on interprofessional competencies and their assessments.
Stream 1
Uranus Room
13:30-15:00
Diet across the lifespan
The role of the public health dietitian in promoting better nutritional health in young adults
Session organized by ESDN Public Health
Session chair: Amanda Avery
Presentations:
- Introduction – Amanda Avery
- Nutritional issues in young adults â the eating environment and the impact on food consumption in young adults – Izabella Henter
- Food Insecurity in pregnant women living in shelters following the earthquake in Turkey – Ămer Furkan Kaçar
Izabella Henter Member of Expert Advisory Board, Hungarian Dietetic Association, Hungary
Izabella Henter took her Dietitian and Health care Manager degrees at the Haynal Imre Health Science Institute of Budapest. She absolved her Nutritionist MSc diploma in the joint education of Corvinus University and the Department of Health Sciences of the Semmelweis Medical University in 2012.
She worked on various field of the dietetics and nutrition sciences:
- 2021 Firstmed Private Clinic preventive and clinical dietitian as an independent contractor dietitian
- 2020 EFOP-1.8.0 Project “Professional methodological development of the health care system” as a subproject senior expert
- 2019. Ministry of Health Department of Health Service Supply as a Primary care referent
- 2017. OKI EFOP 1.8.0. Primary care development – dietitian expert
- 2015. Child Health Directorate of the National Institute for Health Development
- 2008 National Institute of Child Health as a dietitian in the special clinic for teens
- 1995-2008. Hungarian-Dutch formula manufacturing and distribution company â as a scientific support dietitian.
Before all these 15 years clinical dietetic practise in hospitals and outpatient clinics.
Her other activities:
In June 2023, she participated in the WHO Country Office of Ukraine and the WHO/Europe Special Initiative for NCDs and Innovation workshop on “Health promotion activities for school-aged and their families: healthy nutrition and tobacco control”
She was the coordinator of the GYERE the Hungarian adaptation of EPODE Children’s anti-obesity programme and the âOur Common Treasure is the Childâ – National nursery catering survey.
She was the senior dietitian expert of Primary care development Swiss projects.
She was responsible for Nutrition subproject of the Health Promotion Curriculum development.
She was the dietitian referent of the âĂbuda Health Olympiadâ project of the Norwegian Fund.
The young adult age group is heterogeneous based on an overview of the literature data.
The anthropological, nutritional and psychological social characteristics of this sub-group are different and have undergone significant changes in the last couple of decades.
This generation, was born between the end of 1992 and 2012 They are closely linked to the intensive expansion of the internet and technological devices. They are called that the âdigital nativesâ.
They have never seen the world without a computer. They were born into the globalized world, so it is natural for them. They have information, so they focus on adaptation to the new circumstances. Their biggest problems are related to social interactions. They are so connected virtually, many of them suffer from lack of intimacy with verbal communication, which causes various problems with the other generations. Some analysts claim, this Generation is also marked by the absence of the ability to be a listener.
The Hungarian Youth Survey in 2023 states the followings the most pressing problems of young people, which can be related to nutrition: insecurity of the future, aimlessness, financial problems, lack of company and friends, challenges of family life.
In Hungary, we can also find data of the nutrition and lifestyle of young adults in several researches.
The food selection, food safety, security, traditions, religion, epidemics, war, climate anxiety, AI, the Internet, the growing number of fad diets, significantly influence nutritional habit.
There are evidences how the decision makers and professions can improve the health literacy, knowledge, and better life style of this generation.
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References:
- Â Eleanor M. Winpenny et al. Changes in diet through adolescence and early adulthood: longitudinal trajectories and association with key life transitions in International Journal of Behavioral Nutrition and Physical Activity volume 15, Article number: 86 (2018)
- Eva C. Monterrosa, PhD 1 , Edward A. Frongillo, PhD2 , Adam Drewnowski, PhD3 , Saskia de Pee, PhD 4,5
- Stefanie Vandevijvere, PhDSociocultural Influences on Food Choices and Implications for Sustainable Healthy Diets
in Food and Nutrition Bulletin 2020, Vol. 41(2S) S59-S73
Food Insecurity in pregnant women living in shelters following the Earthquake in Turkey
Ămer Furkan KAĂAR
Doctoral School of Health Sciences, Faculty of Health Sciences, University of PĂ©cs, Hungary
Ămer Furkan Kaçar is currently pursuing his PhD at the Doctoral School of Health Science at the University of PĂ©cs in Hungary. With a strong academic background in nutrition and dietetics, he completed his bachelorâs degree at the Department of Nutrition and Dietetics in 2009, followed by a masterâs degree in food sciences in 2013 in Turkey. Furthermore, Ămer has several years of practical experience working as a dietician in both the public and private sectors. Through his academic and professional experiences, Ămer developed a deep understanding of the importance of nutrition in promoting health and preventing diseases.
Prior to his PhD studies, Ămer gained valuable practical experience as a registered dietitian at a state hospital. During his time there, he actively contributed to the management of patients’ nutritional needs by providing expert guidance and support. Additionally, as part of a masterâs program in clinical nutrition, he attended an esteemed module on obesity management offered by the University of Nottingham (UK) in 2017, further expanding his knowledge and expertise in this field.
Currently, in his second year of doctoral research, his focus lies on the intersection of health science and nutrition. His research interests revolve around the nutritional role of fatty acids and instrumental analyses. He is dedicated to contributing to the advancement of knowledge in his field and aims to have a positive impact on public health related to nutrition through his research.
Co-Authors:
Introduction: Over ten major cities were extremely affected by two earthquakes in Turkey on February 2023, and emergency services responded to the humanitarian crisis by providing tents and containers for families. Food aid has been provided by the Turkish government and a number of nongovernmental and international organizations. Maintaining a healthy diet during pregnancy is crucial. However, in the aftermath of a natural disaster, pregnant women face an increased risk of food insecurity. Objectives: In response to this crisis, the present study aimed to investigate food insecurity in pregnant women living in shelters following the earthquake in Turkey. Methodology: A questionnaire with the aim of gathering demographic and anthropometric information, as well as assessing living conditions, characteristics of the food assistance provided, and specific details pertaining to pregnancy was developed. A household food security questionnaire comprising six items developed by the (USDA) was employed to evaluate the extent of food insecurity. Eight affected districts were visited to 5-6 weeks after the earthquake, and pregnant women living in shelters in the affected areas were invited to participate in the study with consent. Results: A total of 49 (56.3%) pregnant women were included, with a mean age of 30.7 (5.22) years. At the time of the earthquake, 39 (79.6%) pregnant women were in their second trimester of pregnancy. Both body weight and BMI decreased from the pre-EQ period until the time of the survey. The differences were highly significant (P < 0.001), suggesting a notable impact of the earthquake on the weight and BMI of the participants. All the women and their families were in receipt of food aid providing food for three meals per day. The median food security value was 5 (following the EQ), indicating very low food security overall. Conclusion: The findings of this study highlight the alarming prevalence of food insecurity among pregnant women residing in shelters following the earthquake. This vulnerable population faces heightened risks and challenges in accessing an adequate and nutritious diet, which can have detrimental effects on both maternal and fetal health. Urgent interventions and support are imperative to address this issue and to ensure the well-being of pregnant women in post-disaster settings. Keywords:
Key messages:
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15:00-15:30
Break – Meet the experts
Pauline Douglas (UK) â Translating Evidence to Practice through Dietetic Leadership
Angela Garcia Gonzalez (Spain) â Integrating Nutrition and Sustainability: The Vital
Role of Dietitians
Guido Camps (Netherlands) – Artificial Intelligence and Dietetics
Sissi Stove Lorentzen (Norway) â ESPEN Workgroup: Dietitian practical guideline
15:30-17:00
Nutrition in Primary Health Care Challenges of preconception until the end of life – the role of Primary Care Dietitians
Session organized by ESDN Primary Care Session chair: Isabel Monteiro
Presentations:
- Effectiveness of Nutrition in the prevention and control of non-communicable chronic diseases – Isabel Monteiro
- Measuring results in the practice of nutrition and dietetics – InĂȘs Castela
- Role of dietitians in managing food insecurity – Elena Carillo Alvarez
Effectiveness of Nutrition in the prevention and control of non-communicable chronic diseases
Isabel Monteiro
Cluster of Health Centers Porto Occidental, Northern Regional Health Administration, Health Ministry, Portugal and University Institute of Health Sciences, CESPU, Portugal
Invited Assistant Professor at the University Institute of Health Sciences, CESPU, Portugal – member of the Nutrition Sciences Degree Course Committee and director of the Nutrition and Diet Therapy I and II Curricular Units.
Chairman of the Fiscal Council of the APN (Portuguese Association of Nutrition)
Lead of ESDN Primary Care, EFAD (European Federation of the Associations of Dietitians)
https://orcid.org/0000-0002-6738-8834
Nutritionist (0034N). Degree in Nutrition Sciences (1986-1991) and PhD in Human Nutrition (Nutritional Epidemiology of stroke) – Faculty of Nutrition and Food Sciences, University of Porto (1996-2002)
Post-graduation in Epidemiology and Biostatistics – Erasmus University Medical School, Rotterdam (1998) and Advanced Program for Clinical Councils of Health Center Clusters (PACES TEAM) – National Institute of Administration, IP (2010)
Specialist in the career of Higher Health Technicians (title awarded by the Ministry of Health)
Specialist in Community Nutrition and Public Health (title awarded by the Order of Nutritionists)
Malnutrition in all its forms (inadequate diet, pre-obesity and obesity and desnutrition) is the main risk factor for the burden of the disease (1). The WHO recognizes the central role of Primary Health Care (PC) in ensuring health and well-being for all throughout the life cycle. Reinforces the relevance of identifying priority areas to improve health and context-specific approaches that are based on existing technical knowledge (2). In Portugal, the promotion of healthy eating and the prevention and control of all forms of malnutrition, in particular overweight and obesity, is a national health priority (3) in line with strategic priorities of the European Union and other international strategies such as those of the WHO. The PC Dietitian ensures a response of proximity and continuity in the care process in the field of nutrition. Results of a systematic review (4) of randomized controlled trials show that adult nutrition consultations in PC are effective in improving diet quality, glycemic control of diabetes (including blood glucose and glycated hemoglobin) and weight overload (for example, changes in weight and waist circumference) and to limit gestational weight gain. Results of 2 studies conducted in Cluster of Health Centers Porto Ocidental corroborated the improvement of eating habits in diabetics with individualized nutritional therapy (NT) (5) and significant improvement in weight evolution and glycemic profile 3 months and 3 years after the beginning of NT in diabetics, which led to infer that individualized NT is effective in controlling type 2 diabetes, should be made available to all individuals with this diagnosis (6). Thus, it is important to sensitize the population to the relevance of NT and the importance of its long-term maintenance and managers for the allocation of adequate ratios of Dietitians in PC. According to EFAD Budapest Resolution (7) all human beings have the right to adequate nutrition and to be free from hunger, and PC should therefore provide the Nutrition Services with an adequate number of Dietitians to provide nutritional care throughout the life cycle, giving particular importance to the most vulnerable stages of life.
- GBD 2019 Risk Factors Collaborators. Global burden of 87 risk factors in 204 countries and territories, 1990â2019: a systematic analysis for the Global Burden of Disease Study 2019. Lancet 396, 1223â1249 (2020)
- Primary health care measurement framework and indicators: monitoring health systems through a primary health care lens. World Health Organization and the United Nations Childrenâs Fund (UNICEF), 2022
- National Program for the Promotion of Healthy Eating of the General Directorate of Health 2022-2030
- Lana J. Mitchell et al. J Acad Nutr Diet. 2017; 117: 1941-1962
- C Novais, I Monteiro. TerapĂȘutica nutricional individualizada â papel na melhoria de hĂĄbitos alimentares em adultos com Diabetes Mellitus tipo 2. RevSALUS 2019; 1 (2): 25-29
- C Novais, I Monteiro. AnĂĄlise da efetividade da TerapĂȘutica Nutricional no controlo da Diabetes Mellitus tipo 2. Acta Port Nutr 2021; 24: 32-36
- EFAD Budapest Resolution 2022
Key references:
- C Novais, I Monteiro. TerapĂȘutica nutricional individualizada â papel na melhoria de hĂĄbitos alimentares em adultos com Diabetes Mellitus tipo 2. RevSALUS 2019; 1 (2): 25-29
- C Novais, I Monteiro. AnĂĄlise da efetividade da TerapĂȘutica Nutricional no controlo da Diabetes Mellitus tipo 2. Acta Port Nutr 2021; 24: 32-36
Three key messages:
- Malnutrition in all its forms is the main risk factor for the burden of the disease.
- The PC Dietitian ensures a response of proximity and continuity in the care process in the field of nutrition.
- Primary Care must ensure an adequate number of Dietitians in Nutrition Services that guarantee the implementation of local or regional public policies, nutritional care throughout the life cycle, disease prevention and health promotion activities, in addition to nutritional therapy in chronic disease situations, whose intervention contributes to their metabolic or symptomatology control
Role of dietitians in managing food insecurity
Elena Carrillo Alvarez
Global Research on Wellbeing (GRoW) research group, Blanquerna School of Health Sciences, Universitat Ramon Llull. Barcelona, Spain.
Elena Carrillo Alvarez is a dietitian-nutritionist and Professor of Public Health Nutrition at Blanquerna School of Health Sciences – Universitat Ramon Llull. She is the Principal Investigator of the research group Global Research on Wellbeing (GRoW) and current head of the Health Research Institute at the same institution. Her research trajectory focuses on the study of social and nutritional determinants of health from a complex and multidisciplinary perspective. This is the result of a formative and investigative trajectory that combines the dimensions of health, education, sociology, and psychology. Her research on food security is centered on measurement issues, conditions of food aid users and interventions to improve food security and dietary quality, both nationally and internationally. She has led several studies and published scholarship on the topic. She is a number member of the Spanish Academy of Nutrition and Dietetics and member of the ESDN Public Health of the European Federation of Associations of Dietitians (EFAD).
Food insecurity has gained global attention. However, but it is seldom recognized in Europe despite being a pervasive issue. Prevalence in the general population ranges between 5% and 20%, with higher rates in women, children, older adults, single-parent households, those with low educational attainment, and on low or unstable income and/or employment. In users of food aid, the prevalence of food insecurity is above 70%.
In the wake of the COVID-19 pandemic and the Ukrainian conflict with the consequent rise in global inflation, the problem has escalated, further emphasizing the need for action. Food insecurity not only contributes to a host of physical and mental health problems but also strains healthcare systems and exacerbates health inequities.
This presentation reviews the situation of food insecurity in Europe and aims to provide tools for its identification and approach in Primary Care.
Dietitians can leverage their work by implementing food insecurity screening methods. Moreover, as part of the nutrition care process, dietitians conduct a social evaluation, paying special attention to risk factors associated with food insecurity. These factors include gender, age, migration history, household composition, educational attainment, employment status, and access to health insurance. Consequently, dietitians can tailor their recommendations and establish connections with relevant food assistance programs to guarantee sufficient nutritional intake throughout the lifespan.
Key references:
- Carrillo-Ălvarez, E. (2023). Perspective: Food and nutrition insecurity in Europe: Challenges and opportunities for Dietitians. Advances in Nutrition, 2023, https://doi.org/10.1016/j.advnut.2023.07.008
- D.H. Holben, M.B. Marshall. Position of the Academy of Nutrition and Dietetics: food insecurity in the United States. J. Acad. Nutr. Diet., 117 (12) (2017), pp. 1991-2002
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Three key messages:
- Food and nutrition insecurity is an underrecognized problem in Europe.
- Dietitians have a cornerstone role in contributing to screening, identifying, and tackling food and nutrition insecurity.
- Dietitians are well-positioned to collaborate with various stakeholders to prevent and address food insecurity in more effective ways.
Stream 2
Venus Room
15:30-17:00
Oral presentations
Session chair: Fiona McCullough
Presentations:
- Evaluation of the Nutrition Care Process documentation in the patientsâ records using the Diet-NCP-Audit. Experience in a middle-sized multi-site Swiss hospital. – AurĂ©lien Clerc
- Clinical nutrition characteristics of older adults discharged from an emergency department: A descriptive study. – Anne Griffin
- Investigation of the relationship between the attitudes and behaviors of academicians towards individuals with obesity and their empathy levels – Dilara Kaplan
- Beyond rice and corn â investigating the consumption of alternative grains in a gluten free diet – Zsuzsanna Luca KĂłkai
- Adherence to Gluten-Free Diet in Greek adults with celiac disease: A cross- sectional study – Meropi Kontogianni
- The relationship between anxiety sensitivity and body composition in hemodialysis patients – Anastasia Markaki
- Collaboration between dental hygienists and dietitians in the care for community dwelling older adults. – Elke Naumann
- Misalignment of NOVA classification in generic and branded food datasets-Implications for food and nutrition policy – Antonis Vlassopoulos
Stream 3
Panorama Room
13:30-15:00
Application and Dissemination of Medical Nutrition Therapy for the Management of Obesity
Session organized by ESDN Obesity
Session chair: Maria Hassapidou
Presentations:
- Introduction to Medical Nutrition Therapy guidelines for European Dietitians – Maria Hassapidou
- Strategies for MNT obesity guidelines activation – Antonis Vlassopoulos
- Medical Nutrition Therapy obesity guidelines updated: what do European dietitians think about their implementation? – Hilda Mulrooney
- Childhood obesity â The GYERE (Children’s Health) programme and local experiences – Zsuzsanna SzƱcs
Strategies for MNT obesity guidelines activation
Antonis Vlassopoulos
Agricultural University of Athens, Hellenic Dietetic Association
Dr Vlassopoulos is a Register Dietitian-Nutritionist with 10-year experience in the study of the role of foods and food processing on health. He has worked in academic institutions in Greece and the UK, is a member of expert boards, works as an FAO-consultant and has experience from private research institutes in the food industry. Â
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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.
In the past year, EFAD in collaboration with EASO published a series of Medical Nutrition Therapy (MNT) guidelines for the treatment of obesity in adults and children/adolescents (Hassapidou et al, 2023). These guidelines reflect, strengthen, and update previous recommendations made by Canadian experts (Wharton et al, 2020) and they have now enter the dissemination phase.
At this stage it is important to reflect on the strategies available to communicate guidelines, to identify key stakeholders, key messages and audiences. An overview of the existing strategies and communication plan for the guidelines will be presented alongside options for the creation of educational programs to support dietitians in applying the guidelines in their daily practice.
Key references
- Wharton S, Lau DCW, Vallis M, Sharma AM, Biertho L, Campbell-Scherer D, et al. (2020). Obesity in adults: a clinical practice guideline. CMAJ. 192 (31): E875â91.
- Hassapidou et al (2023). European Association for the Study of Obesity Position Statement on Medical Nutrition Therapy for the Management of Overweight and Obesity in Adults Developed in Collaboration with the European Federation of the Associations of Dietitians. Obes Facts 16(1):11-28. https://pubmed.ncbi.nlm.nih.gov/36521448/
Medical Nutrition Therapy obesity guidelines updated: what do European dietitians think about their implementation?
Hilda Mulrooney
ESDN (Obesity); Kingston University London and London Metropolitan University
Dr Hilda Mulrooney is a nutritionist and dietitian with primary care and public health experience. She is currently Reader in Nutrition at London Metropolitan University and Visiting Fellow at Kingston University London.
She has been a British Dietetic Association Obesity Group committee member for over 10 years, most recently as Consultations Officer, developing responses to consultations relevant to obesity, raising the profile of dietitians as specialists in weight management.
Hilda is a committee member of the European Specialist Dietitians Network (Obesity).
Her research interests include obesity, fasting, orthorexia nervosa and food aid.
Updated Medical Nutrition Therapy (MNT) guidelines for adults were recently published (Hassapidou et al, 2023). While they support previous guidance (Wharton et al, 2020; Brown et al, 2020), they strengthen evidence for some recommendations. The extent to which these recommendations are included in current national guidance and dietetic practice is unclear. This work aims to explore the views of European dietitians from a number of countries (Ireland, UK, Greece and the Netherlands).
Dietitians were invited to complete a short survey and take part in optional discussion/focus groups. The survey included two sections. The first comprised the seven recommendations for which additional evidence was found; whether they were included in national weight management guidance and current dietetic practice. Difficulties in their implementation and how these may be overcome were also explored. The second section included demographic information about participants and their work experience. Optional discussions held in small focus groups or one-to-one explored dietitiansâ views in more detail.
This work is currently ongoing, and the findings will be outlined, along with the next steps.
Keywords:
- Wharton S, Lau DCW, Vallis M, Sharma AM, Biertho L, Campbell-Scherer D, et al. (2020). Obesity in adults: a clinical practice guideline. CMAJ. 192 (31): E875â91.
- Brown J, Clarke C, Johnson Stoklossa C, Sievenpiper J. (2020). Canadian Adult Obesity Clinical Practice Guidelines:
Medical Nutrition Therapy in Obesity Management. Available from: https://obesitycanada.ca/guidelines/nutrition - Hassapidou et al (2023). European Association for the Study of Obesity Position Statement on Medical Nutrition Therapy for the Management of Overweight and Obesity in Adults Developed in Collaboration with the European Federation of the Associations of Dietitians. Obes Facts 16(1):11-28. https://pubmed.ncbi.nlm.nih.gov/36521448/
Childhood obesity â The GYERE (Childrenâs Health) programme and local experiences
Zsuzsanna SzƱcs
President of Hungarian Dietetic Association
President of the Hungarian Dietetic Association (MDOSZ). Dietician, qualified nutritionist. Master’s lecturer at Semmelweis University. Member of the Board of Trustees of the Foundation of the Hungarian Society of Nutrition. Editor-in-chief of the journal Ăj DiĂ©ta and editorial board member of the journals Nutrition Marketing, Medical Digest Prevention and Dietetics and Nutrition Review. Co-author of the Health Professional Guideline “Activities of the therapeutic/clinical dietitian in primary and specialist care”.
Board member of the National Association of Hungarian Dietitians (MDOSZ) for nearly 20 years. Previously, she was a member of the editorial board of the New Diet and the ethics committee, and she was the chairman of the Scientific Committee of the MDOSZ between 2015-2020 and the Secretary General of the Association in 2019-2020. Under her leadership, the new national nutrition recommendation OKOSTĂNYĂRÂź was developed, a comparative analysis of the nutritional habits of Hungarian children was carried out, and the MDOSZ position paper on the health effects of plant-based diets was published.Â
She is the recipient of the MDOSZ “Scientific Dietitian of the Year 2009” award, the Certificate of Appreciation of the Minister of Human Resources (2016), and the Pro Dietetica Metabolica Award (2019). She has six years of clinical experience with obesity and diabetes patients and thirteen years of experience in the food industry. She is pursuing her doctoral studies at the Semmelweis University Doctoral School of Health Sciences. She is the author and co-author of 47 scientific publications in Hungarian and English, 100+ presentations and posters, and co-author and editor of 12 books. Author of numerous presentations and articles for the general public, participant in educational programmes.
15:00-15:30
Break – Meet the experts
Pauline Douglas (UK) â Translating Evidence to Practice through Dietetic Leadership
Angela Garcia Gonzalez (Spain) â Integrating Nutrition and Sustainability: The Vital
Role of Dietitians
Guido Camps (Netherlands) – Artificial Intelligence and Dietetics
Sissi Stove Lorentzen (Norway) â ESPEN Workgroup: Dietitian practical guideline
15:30-17:00
Session organized by ESDN Older Adults
Session chair: Amalia Tsagari
Presentations:
- Ongoing communication and treatment at the digital era for older adults – Shelly Rachman Elbaum
- Integration of care for older adults across therapeutic settings – Maria Armanda Marques
- Clinical insight of nutrition in patients with dementia – Amalia Tsagari
Ongoing communication and treatment at the digital era for older adults
Dr. Shelly Rachman-Elbaum
The Hebrew University of Jerusalem, Israel
Teaching, clinical practice & research emphases: Malnutrition & Nutritional risk; Oral health related nutrition; Nutrition focused physical assessment; Elderly nutrition; Nutrition education; Informatics in nutrition; Integration of modern technologies and digital health in nutrition education & practice.
Current international research work focuses on malnutrition and nutrition risk behaviors related to health consequences among elderly populations.
The Covid pandemic urged the need for the possibility to provide health care for elderly people using long-distance platforms. The need exists both in community as well as hospital settings and long-term care facilities for residing elderly.
Current challenges include obstacles related to the users, their ability to use the digital possibilities as well as the ability to provide high-quality health care treatment via digital platforms by the practitioner. Furthermore, privacy issues, confidentiality, digital-technical skills, and solving-problems capability needed at the two-side usersâ situation are only part of the difficulties and inherent obstacles while using digital-long-distance health care treatment.
Developing guidance to allow better use of digital health is in need. Such guidance is needed to allow accurate pre-meeting preparations, good meeting management and adherence during the meeting and stable routine treatment to allow future continuous treatment. This could be done by having the practitioners aware of the digital treatment options they have, be trained and well familiar with techniques and equipment to allow them to provide both treatment and good management of digital healthcare practice. Health-care consumers should be provided the suitable techniques personally tied to their needs and abilities.
Given the stage and emerging technology era we live in with new digital technologies entering everyday-life usages, digital health is here to stay.
Hence, practitioners must get introduced to the options, tools and techniques and should be well trained to allow incorporation of digital health in daily practice use.
Two key massages for practitioners as a take -home message:
- Practitioners should be guided and trained of the available digital-health possibilities they can enquire as part of long-life expertise.
- Digital health emphasis should be adopted as a valuable part in every nutrition-practitionerâs toolbox.
Integration of care for older adults across therapeutic settings
Maria Armanda Marques
Coimbra Health School,  Polytechnic University of Coimbra, Portugal
Maria Armanda is a Portuguese Registered Dietitian, with a degree in Nutrition and Dietetics from Coimbra Health School (2016) and a masterâs degree in clinical nutrition from the Faculty of Medicine, University of Lisbon (FMUL, 2018). She is also a PhD student at Faculty of Medicine, University of Lisbon
She began her clinical practice in geriatrics and was the Head of Food and Nutrition Unit at Santa Casa da Misericórdia de Alvaiåzere, between 2016 and 2020. Currently is an Invited assistant at Coimbra Health School, Polytechnic Institute of Coimbra in under and post graduate courses and simultaneously works as a Medical Nutrition Specialist for Nestlé Health Science.
Adequate energy and nutritional intake represents a challenge for older adults. An aging gastrointestinal system, low physical activity, metabolic disruption, anorexia, and lower bioavailability of specific nutrients, represent a common denominator for geriatric syndromes, such as frailty, sarcopenia and malnutrition, driving the increase in its prevalence across the continuum of care.
Integration of care for older adults aims to guarantee the provision of adequate amounts of energy, protein, micronutrients, and fluids, to maintain or improve nutritional status, health and functionality.
The cycle of care starts in primary care where nutritional risk screening and weight records must be mandatory. These represent practical and cost-effective indicators that can be easily monitored and perpetuated in the system. In this setting, a case manager should be designated to accompany subjects transitioning to long term care and/or acute care.
Hospitalization predisposes the older patient to functional decline. However, nutrition can play a role in preventing the disability and promoting rehabilitation, and so, integration of care from hospital onwards is of the utmost priority.
The establishment of an integrated and multi-disciplinary primary care team facilitates collaborative and coordinated nutritional care and benefits the patient. eHealth and telemedical interventions are useful but need to be matched with actions to main or improve intake and functionality.
Across the therapeutic settings, clinicians should focus on establishing therapeutic goals according to the estimated patient trajectory and focusing on improving quality of life.
Independent of the setting, one should treat, control, and monitor underlying conditions, improve and maintain nutritional intake, promote conditions for rehabilitation, reduce length of stay and bedrest, and plan discharge and anticipate further deficits with specific strategies.
Integration of care starts with patient-centered care where the focus should be on the patient as a whole, and not on single diseases, shifting multidisciplinary to interdisciplinary team-based interventions.
Keywords:
- European Ageing Network. (2021). Promoting well-nutrition in elderly care: Recommendations for EAN members A guide to organising the nutritional journey in elderly care settings.
- Lindner-Rabl, S., Wagner, V., Matijevic, A., Herzog, C., Lampl, C., Traub, J., & Roller-Wirnsberger, R. (2022). Clinical Interventions to Improve Nutritional Care in Older Adults and Patients in Primary Healthcare â A Scoping Review of Current Practices of Health Care Practitioners. Clinical Interventions in Aging, 17. https://doi.org/10.2147/CIA.S343307
Key messages:
- Across the therapeutic settings, clinicians should focus on establishing therapeutic goals according to the estimated patient trajectory and focusing on improving quality of life.
- Integration of care starts with patient-centered care where the focus should be on the patient as a whole, and not on single diseases, shifting multidisciplinary to interdisciplinary team-based interventions.
Clinical Insight of nutrition in patients with dementia
Amalia Tsagari
KAT General Hospital, Greece
She lives in Athens, Greece with her husband and two children. She is employed at ââKAT General Hospital since 2003 and is member of the ICU, Orthopaedic, Plastic Surgery and Rehabilitation Department Nutritional Support Team.
Amalia Tsagari completed her bachelor degree at the Department of Nutrition and Dietetics at Harokopio University of Athens and earned in 2008 her Doctoral Degree at Kapodistriako University of Athens, Medical School, Athens, Greece.
She has actively served as board member for Hellenic Dietetic Association (HDA) and Hellenic Osteoporosis Foundation and as HDAâs representative to EFAD and ICDA. Currently she participates in HDAâs Clinical Nutrition working group.
She is co-author in text-book chapters and contributed to peer reviewed publications in international scientific journals.
In her spare time she enjoys spending time outdoors with her family.
Another intriguing nutritional topic is the role of nutrition in disease progression. The most convincing evidence is that a Mediterranean style diet may be beneficial in addition to adapting various aspects of a healthy lifestyle. The Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND diet) is a dietary pattern currently considered beneficial. Indications based on long-term observational studies appear to show associations between diet and cognition, however one of the main limitations of this type of studies is that they cannot show cause and effect. RCTâs on the topic are lacking.
As health care providers, dietitians play a key role in improving the lives of people with dementia, their carers and families by sharing evidence-based nutrition information, providing equitable access to person-centered, human rights-oriented nutrition care and support and by offering high-quality nutrition services across the continuum.
Dietitians can partner with national, sub-national and regional government to improve health and social care planning and services, with nongovernmental organizations to raise awareness and increase understanding and acceptance of dementia, with community-based organizations â including those representing people with dementia, their carers and families â to provide locally-based dementia information, care and support to people with dementia, their carers and families, to share evidence-based information and better respond to their health and social care needs and wishes and last but not least with private sector to deliver health and social care services. References:
- https://cdn.who.int/media/docs/default-source/mental-health/dementia/health-and-social-provideers-dementia-information-sheet.pdf?sfvrsn=13662a65_2
- Perry E, et al. Prevalence of Malnutrition in People with Dementia in Long-Term Care: A Systematic Review and Meta-Analysis. Nutrients. 2023; 15(13):2927.
- Barnes LL et al. Trial of the MIND Diet for Prevention of Cognitive Decline in Older Persons. N Engl J Med. 2023 Jul 18
Dietitians play a key role in improving the lives of people with dementia, their carers and families by
A. sharing evidence-based nutrition information,
B. providing equitable access to person-centered, human rights-oriented nutrition care and support and
C. offering high-quality nutrition services across the continuum
Stream 4
Orion Room
13:30-15:00
Role of plant-based products in a balanced diet
Session sponsored by NestlĂ© Research CenterÂ
Session chair: Katarzyna Janiszewska
Presentations:
1. Importance of macronutrient quality in plant-based products and diets – Dr. Kim-Anne LĂȘ Bur- NestlĂ© Research
2. Measuring & improving protein quality in plant-based products: whatâs next? – Prof. Daniel TomĂ©, INRA/AgroParis Tech
3. Protein intake and attitude towards plant-based nutrition – DiĂĄna SĂĄrga, NestlĂ© Hungary
Dr. Kim-Anne LĂȘ Bur
Nestlé Research
Prof. Daniel Tomé
INRA/AgroParis Tech
DiĂĄna SĂĄrga
Nestlé Hungary
15:00-15:30
Break – Meet the experts
Pauline Douglas (UK) â Translating Evidence to Practice through Dietetic Leadership
Angela Garcia Gonzalez (Spain) â Integrating Nutrition and Sustainability: The Vital
Role of Dietitians
Guido Camps (Netherlands) – Artificial Intelligence and Dietetics
Sissi Stove Lorentzen (Norway) â ESPEN Workgroup: Dietitian practical guideline
15:30-17:00
The joy of food for a better life
Session sponsored by Barilla
Session chair: Daniel Buchholz
Moderator: Sue Saville, Medical Journalist
 Introduction – Daniel Buchholz and Sue Saville
Theme 1: Pasta for Health & Well-being
Francesca Scazzina, University of Parma: The role of Pasta in Healthy, Balanced Diets
Theme 2: Carbs Myths & Misconceptions
Adam Collins, University of Surrey: Separating Fact from Fiction
Theme 3: Pasta in Sustainable Diets
Assunta Filareto,Life Cycle Engineering Spa: Exploring the Environmental Footprint of Pasta
Closing remarks Â