Tuesday October 26

Important: Please note that all times are CET

Plenary Opening - Theme Cancer

14.45 - 15.00

Congress opening

15.00 - 15.10

Fáilte - Welcome to Ireland

Irish Nutrition and Dietetic Institute

15.10 - 15.35

Europe's Beating Cancer plan

John Ryan - Director of Public Health Division - European Commission

15.35 - 15.45

Discussion

15.45 - 16.00

Movement break & Virtual expo visiting

Parallel Sessions

16.00 - 17.15

Session 1- Irish Showcase: Prevention, treatment and survivorship

Session 2 - Non-Communicable Diseases - Diabetes

Session 3 - Advocacy, Ethics and Leadership

Session 4 - Clinical Nutrition – Older Adults

Session 5 - Industry Session by American Pistachio Growers

Session 1 - Irish Showcase

Chair: Suzanne Doyle

16.00 - 16.15

Aetiology and Impact of cancer-related malnutrition

Erin Sullivan

16.15 - 16.30

Food First: Helping cancer patients with swallowing difficulties or malnutrition to eat better while on treatment.

Áine Ryan

16.30 - 16.45

Nutrition and cancer survivorship

Laura Keaver

16.45 - 17.00

Nutritional Challenges in Pancreatic Cancer

Oonagh Griffin

17.00 - 17.15

Panel Discussion

Session 2 - Non-Communicable Diseases - Diabetes

Chair: Alyson Hill

16.00 - 16.15

Which diet is best for type 2 diabetes

Pamela Dyson

16.15 - 16.30

Personalized nutrition by prediction of glycemic responses in prediabetes and T2D

Orly Ben-Yacov

16.30 - 16.45

Improving glycaemic control in patients with type 2 diabetes mellitus through peer support instant messaging: a randomized controlled trial

Elisabeth Höld

16.45 - 17.00

Low-calorie sweeteners and health: a critical overview of the evidence and implications for practice for dietitians working in diabetes.

Caomhan Logue

17.00 - 17.15

Novel trends and concepts in the nutritional management of glycemia in type 2 diabetes mellitus—beyond dietary patterns

Zoe Pafili

Session 3 - Advocacy, Ethics and Leadership

Chair: Grigoris Risvas

16.00 - 16.15

Founding the dietitian’s of ECCO (D-ECCO)

Rotem Sigal Boneh (ISR)

16.15 - 16.30

Global insights in to food, nutrition, trust and influence

Allison Pigatto

16.30 - 16.45

One Voice approach EASO

Jacqueline Bowman

16.45 - 16.55

Improved meals service and reduced food waste and costs in medical institutions resulting from employment of a food service dietitian – a case study

Orit Yona

16.55 - 17.05

Acceptance of dietitians and their job satisfaction in acute care settings in Czech Republic: preliminary results

Martin Krobot

17.05 - 17.15

Who do you PIC to see? Validation of a Canadian tool to triage hospital patients for dietitian services.

Alysone Martel

Session 4 - Clinical Nutrition – Older Adults

Chair: Amalia Tsagari

16.00 - 16.15

COVID-19, Older Adults : An Inpatient Dietitians' Perspective

Elizabeth Archer

16.15 - 16.30

Eating habits and body composition analysis of the elderly

Katarzyna Brukalo

16.30 - 16.45

Barriers & Enablers reported by dietitians in prescribing exercise

Stacey Jones

16.45 - 17.00

Resident satisfaction with foodservice & nutritional Status of the institutionalized older adults

Dilek Ongan

17.00 - 17.15

Speaker & tile to be confirmed

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