Nourishing Diversity: Building Inclusive Teams in Nutrition and Why it Matters

A significant body of evidence shows that diverse teams and inclusive environments result in higher quality and more impactful research. However, challenges in creating diverse teams and inclusive cultures can involve (but are not limited to) institutional and attitudinal barriers (such as racism, white fragility, ableism, homophobia etc.) as well as very real fears of making mistakes and not knowing where to start. In addressing these challenges, openness and authenticity are essential for learning, followed by putting that learning into action. 

Who conducts the research inextricably impacts how research is done. It is well established that diverse teams lead to better outputs and have a greater impact. Knowing how to find, recruit, on-board, support and promote a diverse team to enable an inclusive, productive and creative environment is an important core set of competencies for any professional, including those currently in a leadership role or those aspiring to become team leaders.  Similarly, being part of a team, and knowing how to contribute to productive and inclusive cultures is an essential skill set for all of us. 

While this workshop will focus on research environments, the content will support learning and competency development across multiple sectors to create understanding and the awareness and application of strategies to form inclusive teams in a variety of settings. 

The Canadian Nutrition Society is thus having a mini virtual conference on Thursday, 17th October 2024 from 12:00 pm – 3:35 pm (ET) to talk about “Nourishing Diversity: Building Inclusive Teams in Nutrition and Why it Matters”.

For more information and to register, please visit here.

FAO Technical Seminar on Nutrition and Climate Change

FAO is hosting a technical webinar on 5th June 2024 intending to share the most recent evidence on the relationships between climate change and nutrition. The session will provide updates on the latest evidence about the effects of climate change on human health and nutrition outcomes, the various pathways of these impacts, and highlight current evidence and opportunities to drive integrated policy, action and investment for nutrition and climate. This seminar intends to stimulate conversation ahead of the Roundtable for Climate – Nutrition to be held at FAO headquarters in September, 2024.

Please visit here to register.

Upcoming Webinars from the Canadian Nutrition Society

There are several upcoming Canadian Nutrition Society (CNS) webinars this month.

16th May: Dietary Counselling as a Therapeutic Approach for Mood and Anxiety Disorders – Application of New Clinical Trial Findings

Discover dietary counselling as a therapeutic approach for mood and anxiety disorders with speakers Monique Aucoin, ND MSc, and Laura Lachance, MD MSc. Gain insights and practical strategies from new clinical findings.

Explore how diet influences mental health and learn when dietary counselling can be safely provided. Discover the latest clinical trials, including the world’s first using dietary counselling to treat generalized anxiety disorder. 

Looking for more information about this webinar? Visit here.

Interested in joining this webinar? Register here.

31st May: Nourishing the brain: Enhancing Brain Myelination and Cognition in Children via Early Nutrition

Join us as we explore nourishing the brain and enhancing cognition in children through early nutrition. Dr. Deoni, Director of the Advanced Baby Imaging Lab at Brown University, will 

delve Into the critical first 1000 days of brain growth and cognitive development.

Discover the fascinating interplay between brain microstructure changes, neurodevelopment, and the delivery of essential nutrients during this pivotal period. Gain insights into non-invasive methods for investigating early neurodevelopment and the profound impact of nutrition on brain myelination and cognitive function.

Don’t miss this opportunity to learn about the latest research findings and the potential to optimize neurodevelopment through improved nutrition.

Looking for more information about this webinar? Visit here.

Interested in joining the webinar? Register here.

REGISTER: The Nutrition Society & IAEA Webinar, 14 March 2024

We would like to invite you to register and save the date for a webinar hosted by the Nutrition Society, supported by the IAEA, titled ‘Going beyond the surface: how stable isotopes are advancing nutrition research‘.

The webinar will cover a range of IAEA-supported isotopic methods that measure several outcomes related to human health and nutrition:

  1. A new method to assess long-term iron absorption and loss
  2. Infant feeding practices using the IAEA Human Milk database
  3. Findings on protein digestibility from plant-based diets

It will be held on 14 March 2024 at 14:00 CET.

Please register here.

ISFANEA 2023 pre-event webinar on Controversies around Ultra Processed Foods

Indonesian Nutrition Higher Education Association (AIPGI) and The Food and Nutrition Society of Indonesia (PERGIZI PANGAN Indonesia) will be holding an International Webinar named “Controversies around Ultra Processed Foods: Facts or Myths?”. This event will be a pre-event of the 5th International Symposium on Food and Nutrition, Expo, and Awards 2023 (ISFANEA 2023). 

The theme of the symposium is “Food and Nutrition Innovation for Sustainable Economy, Health, and Well-Being” and it will be held on 22-24 June 2023 in Bogor, Indonesia.

The International Webinar aims to give an understanding of millennials and Z generations regarding ultra processed food in relation to food security and health. The target participants are undergraduate and postgraduate students in related disciplines. To participate, students must download the poster of ISFANEA 2023 and captions and post them on at least one of their social media (FB/IG/Twitter) and mention the Food and Nutrition Society of Indonesia (PERGIZI PANGAN Indonesia) with specific hashtags.

In addition to the benefits of gaining an understanding of ultra processed food, participants of the International Webinar will receive two certificates, a competition participant certificate, and an ISFANEA 2023 participant certificate. Selected abstracts will also be published in the book of abstracts of ISFANEA 2023.

Students must submit an abstract of a maximum of 250 words expressing their position about the theme of the competition (Controversies around Ultra Processed Foods: Facts or Myths?), whether they are pros, cons, or pros-cons, and the reasons behind their stance. Submission of the abstract and evidence of social media postings must be done through and must be done not later than 03 April 2023.

For more information, participants may contact the organizers through email, cellphone/Whatsapp, or visit their website at Selected participants in this competition will be an online ISFANEA 2023 participant and will have the registration fee waived (USD 250). They will also have the opportunity to meet and greet with reputable experts in food science, food technology, and nutrition via Zoom meeting in the pre-event of ISFANEA 2023 (on the 2nd week of June).

Professor Edith Feskens, one of the IUNS Council will Speak at Symposium on Ultra Processed Foods in Indonesia

In a highly anticipated event, Professor Edith Feskens, a renowned nutrition expert and council member of the International Union of Nutritional Sciences (IUNS) , will be speaking at the upcoming symposium titled “Controversies around Ultra Processed Foods: Facts or Myths?”. The symposium is being organised by the Food and Nutrition Society of Indonesia (PERGIZI PANGAN Indonesia) and is scheduled to take place on the 4th and 5th of April 2023.

As one of the leading authorities on nutrition and health, Professor Feskens will share her insights on the highly debated topic of ultra-processed foods. Her presentation will explore the controversies surrounding these foods, discussing the facts and myths that surround their consumption and impact on health. This symposium is expected to attract audience , as the topic of ultra-processed foods is of great interest to many.

Professor Feskens’ contribution to the field of nutrition research has been highly recognised, and her presentation at this symposium is sure to provide valuable insights and provoke thought-provoking discussions. Her experience and expertise in the field make her a highly sought-after speaker at international events, and her involvement in this symposium is a testament to its importance.

The symposium is set to be an informative and engaging event, with a range of other experts in the field also set to share their insights on this topic. Attendees can expect to leave with a better understanding of the controversies around ultra-processed foods and the impact they have on our health.

For more information visit Food and Nutrition Society of Indonesia website.