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Overview of programme

Friday, 13 October, 2023

 

 HéliaStream 1
Uranus
Stream 2
Venus
Stream 3
Panorama
Stream 4
Orion
09:00

Opening plenary session

Keynote presentation
ONCA session
Update on dietetic education

 

11:00Coffee break
11:30

Plenary session

Nutrition and sustainability
Role of AI in nutrition and dietetics

 

12:30Lunch break
13:30Sustainability in dietetic education: why and how?The role of the public health dietitian in promoting better nutritional health in young adults Application and Dissemination of Medical Nutrition Therapy for the Management of Obesity Sponsor session: Role of plant-based products in a balanced diet
15:00Coffee break – Meet the experts
15:30INPRO; Aligning interprofessional education and collaboration in practice in patient-centered careNutritional challenges from preconception to the end of life – the dietitian’s role in primary health careOral presentationsChallenges and new approaches for the treatment and nutritional care of older adultsSponsor 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

Health issues in Hungary and how dietitians are delivering solutions – dr. Judit Bidló – Deputy State Secretary of Health, Interior Ministry of Hungary

09:45-10:15

Shaping Nutritional Care Policy, ONCA as a multi stakeholder meeting point
In collaboration with the European Nutrition for Health Alliance (ENHA)
Moderators: Tünde Koltai & Joost Wesseling
  • Introduction on EFAD – ENHA collaboration – Annemieke van Ginkel-Res and Joost Wesseling
  • Official launch of the Hungarian ONCA Alliance – Tünde 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 – Márta Veresné Bálint

VeresneBalintMarta

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)

MirjamHeinen

12:00-12:30

The challenges and opportunities of AI in dietary assessment and nutrition science – dr. Guido Camps

Guido_Camps

12:30-13:30

Break

Hélia 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:

  1. Introduction – Fiona McCullough
  2. Sustainable food systems in dietetics education: learning from an international networking event 2023 – Sarah Browne
  3. Investigating gaps in the training of European dietitians. A way to learn about food sustainability – Ángela García González
  4. The Foodture – A collaborative international learning experience about sustainable nutrition and entrepreneurship – Koen Vanherle & Gwendell Foendoe Aubel
SarahBrowne
Angela_Garcia_Gonzalez
Gwendell_Koen

15:00-15:30

Break – Meet the experts
Pauline Douglas (UK) – Translating Evidence to Practice through Dietetic Leadership
Angela Garcia Gonzalez (Spain) – Integrating Nutrition and Sustainability: The Vital Role of Dietitians
Guido Camps (Netherlands) – Artificial Intelligence and Dietetics
Sissi Stove Lorentzen (Norway) – ESPEN Workgroup: Dietitian practical guideline

15:30-17:00

INPRO
Session chair: Ingrid Aerts

Aligning interprofessional education and collaboration in practice (IPECP)- 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 WHO’s 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 – 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), 656–668. 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), 236–246. 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., & Grüneberg, C. (2016). Interprofessional education – structural and didactical challenges / Interprofessionelles Lehren, Lernen und Handeln – Strukturelle und didaktische Herausforderungen. International Journal of Health Professions, 3(1), 47–56. 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:

“Interprofessional 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!”

Janny_Vedder
Ursula_Hemetek
Ingrid_Aerts

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:

  1. Introduction – Amanda Avery
  2. Nutritional issues in young adults – the eating environment and the impact on food consumption in young adults – Izabella Henter
  3. Food Insecurity in pregnant women living in shelters following the earthquake in Turkey – Ömer Furkan Kaçar
IzabellaHenter
OmerFurkanKacar

15:00-15:30

Break – Meet the experts
Pauline Douglas (UK) – Translating Evidence to Practice through Dietetic Leadership
Angela Garcia Gonzalez (Spain) – Integrating Nutrition and Sustainability: The Vital Role of Dietitians
Guido Camps (Netherlands) – Artificial Intelligence and Dietetics
Sissi Stove Lorentzen (Norway) – 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:

  1. Effectiveness of Nutrition in the prevention and control of non-communicable chronic diseases – Isabel Monteiro
  2. Measuring results in the practice of nutrition and dietetics – Inês Castela
  3. Role of dietitians in managing food insecurity – Elena Carillo Alvarez
IsabelMonteiro
ECarrillo_photo2021_v2

Stream 2

Venus Room

15:30-17:00

Oral presentations


Session chair: Fiona McCullough

Presentations:

  • Evaluation of the Nutrition Care Process documentation in the patients’ records using the Diet-NCP-Audit. Experience in a middle-sized multi-site Swiss hospital. – Aurélien 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 – investigating the consumption of alternative grains in a gluten free diet – Zsuzsanna Luca Kókai
  • 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:

  1. Introduction to Medical Nutrition Therapy guidelines for European Dietitians – Maria Hassapidou
  2. Strategies for MNT obesity guidelines activation – Antonis Vlassopoulos
  3. Medical Nutrition Therapy obesity guidelines updated: what do European dietitians think about their implementation? – Hilda Mulrooney
  4. Childhood obesity – The GYERE (Children’s Health) programme and local experiences – Zsuzsanna Szűcs
AntonisVlassopoulos
HildaMulrooney
portré_2022

15:00-15:30

Break – Meet the experts
Pauline Douglas (UK) – Translating Evidence to Practice through Dietetic Leadership
Angela Garcia Gonzalez (Spain) – Integrating Nutrition and Sustainability: The Vital Role of Dietitians
Guido Camps (Netherlands) – Artificial Intelligence and Dietetics
Sissi Stove Lorentzen (Norway) – ESPEN Workgroup: Dietitian practical guideline

15:30-17:00

Challenges and new approaches for the treatment and nutritional care of older adults
Session organized by ESDN Older Adults
Session chair: Amalia Tsagari
Presentations:
  1. Ongoing communication and treatment at the digital era for older adults – Shelly Rachman Elbaum
  2. Integration of care for older adults across therapeutic settings – Maria Armanda Marques
  3. Clinical insight of nutrition in patients with dementia – Amalia Tsagari
SRE-PASPORT-F-Picture
Maria_Armanda_Marques
AmaliaTsagari

Stream 4

Orion Room

13:30-15:00

Role of plant-based products in a balanced diet
Session sponsored by Nestlé Research Center 

Session chair: Katarzyna Janiszewska
Presentations:
1. Importance of macronutrient quality in plant-based products and diets – Dr. Kim-Anne Lê Bur- Nestlé Research

2. Measuring & improving protein quality in plant-based products: what’s next? – Prof. Daniel Tomé, INRA/AgroParis Tech

3. Protein intake and attitude towards plant-based nutrition – Diána Sárga, Nestlé Hungary

KimAnneLe
ProfDanielTome
DianaSarga

15:00-15:30

Break – Meet the experts
Pauline Douglas (UK) – Translating Evidence to Practice through Dietetic Leadership
Angela Garcia Gonzalez (Spain) – Integrating Nutrition and Sustainability: The Vital Role of Dietitians
Guido Camps (Netherlands) – Artificial Intelligence and Dietetics
Sissi Stove Lorentzen (Norway) – 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  

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