Sleep

NHLBI Workshop: Optimal instruments for measurement of dietary intake, physical activity, and sleep among adults.

Optimal Instruments for Measurement of Dietary Intake, Physical Activity, and Sleep Among Adults Workshop will be held on Sept. 21-20, 2022

The 2022 Optimal Instruments for Measurement of Dietary Intake, Physical Activity, and Sleep Among Adults Workshop will be held virtually on September 21- 22, 2022. The workshop times are 1:00 PM – 5:00 PM EDT on September 21st, and 1:00 PM – 4:00 PM EDT on September 22nd.

The purpose of the workshop is to review the state of the science regarding the validity, reliability, and sensitivity of instruments used to assess dietary intake, physical activity and sleep in large observational studies and clinical trials among adults. Additionally, the workshop will involve evaluating the pros and cons, including the feasibility of instruments to measure dietary intake, physical activity, and sleep in large studies, as well as recommend best practices to harmonize data from differing instruments across studies within each measurement domain to facilitate pooling studies as well as the possible incorporation of a new instrument within each domain into on-going studies while retaining the ability to perform valid longitudinal comparisons from previous instruments. Lastly, the identification of gaps and opportunities for future research to develop improved measurement tools for large studies to assess these key health behaviors including the use of biomarkers (“omics” such as metabolomics), mobile technology, sensors, etc. will be discussed.

The overarching goal of this 2-day (10-hours) workshop is to assemble a multi-disciplinary panel of experts across multiple domains to identify key knowledge gaps in measurements tools used to assess dietary intake, physical activity and sleep. The workshop is intended to guide researchers, NIH staff, and the community on the best methods and instruments for measurement of dietary intake, physical activity and sleep in large observational studies and clinical trials among adults. The workshop is intended to identify possible barriers and opportunities on the different measurement tools used to assess diet, physical activity and sleep in adults. Experts from multiple disciplines will be assembled to examine research gaps on such tools from behavioral, lifestyle, social, and technological perspectives.

https://www.eventbrite.com/e/optimal-instruments-for-measurement-diet-activity-sleep-among-adults-tickets-414825483187

Launch of AfriCAN May 25th

Join us under the Baobab tree for a webinar launch of Africa Catalyzing Action for Nutrition (AfriCAN), a new network with a mission to mobilise and harness Africa’s untapped and underutilised resources towards improving nutrition sustainably on the continent.

This event will introduce AfriCAN and feature a panel discussion on sustainable solutions to eliminate hunger and malnutrition. Speakers include:

  • Professor Francis B. Zotor, Professor of Public Health Nutrition and Director AfriCAN (Moderator)

  • Dr Namanga Ngongi, Former Deputy Executive Director WFP; Former Chair, UN Standing Committee on Nutrition (UNSCN) & Board Chair, AfriCAN

  • Ms Isatou Jallow, Executive Director, AfriCAN

  • Ms Julia Tagwireyi, Former Director, Food and Nutrition Council, Zimbabwe and Director, AfriCAN

  • Dr Josue Dione, Former Director, Food Security and Sustainable Development Division, UNECA and Board Member, AfriCAN

  • Dr Charity Binka, Executive Director, Women, Media and Change

  • Dr Habiba Hassan-Wassef, Trustee, African Nutrition Society

  • Sheikh Tijan Tunkara, Youth Representative and Community Activist

  • Dr Lawalley Cole, Executive Director, Coalition on media and education for development, Africa Forum (CAFOR)  

Register Now: Gastronomic Sciences 360º: A Global Outlook on Human Health and Wellness

The symposium, organized by Basque Culinary Center, together with the Cedars Sinai Medical Center of Los Angeles, an international referent in medicine, will bring together great professionals from the field of medicine, nutrition, sustainability, gastronomy, sociology and food of the future, to explore from different points of view the current food and welfare of society.

Among the speakers are Suzanne Dekvota, Director of Microbiome Research at Cedars – Sinai Medical Center, Leon Fine, Professor of Biomedical Sciences and Medicine at Cedars – Sinai Medical Center and the University of California, David Zilber, chef, fermenter, butcher, and photographer who hails from Toronto Canada, Marc Blazer, Founder, Chairman and CEO of Overture Management, an investment group with interests in food & beverage, hospitality, travel and consumer businesses, David Barber, co-owner of Blue Hill–a working farm, restaurant, and consulting company supporting agriculture that positively contributes to the world’s food system, Eneko Axpe, Postdoctoral Fellow at Stanford University and NASA, and Basque Culinary Center’s and BCC Innovation experts such as Juan Carlos Arboleya, Professor and Researcher at the Basque Culinary Center, Head of the Scientific Area and programme director of the Master (MSc) and PhD in Gastronomic Sciences), Usune Etxeberría, researcher and lead of the Gastronomy and Health area at BCC Innovation, and John Regefalk, researcher chef and coordinator of culinary innovation at BCC Innovation.

DATE: APRIL 27-28
SCHEDULE:  from  9.00am to  3:30pm (CEST) on each day.
WHERE
: ZOOM

Program

DAY 1

9:00-9:20  Welcome Remarks

Joxe Mari Aizega, Javier Rodriguez

Intro to Day 1– Juan Carlos Arboleya & Suzanne Devkota

9:25-9:50 The Role of Gastronomy in the Transition to a More Sustainable Food System

Stéfani Novoa- BCC

9:55- 10:20 Growing our own roots

John Regefalk- BCC

10:25-10:50  Moving the game from food security to nutrient security

Eric Archambeau- Astanor Ventures

10:50-11:15 Coffee Break

11:15-11:40  Help me help you: Compensatory actions of the gut microbiome during times of chronic nutritional stress

Suzanne Devkota – CSMC

11:45-12:10 Development of high-quality food protein from submerged fermentation of filamentous fungi

Cipriano Carrero- BCC

12:15-12:40 A symbiotic supper: Entropy and the ecology of fermentation

David Zilber

12:40-2:00PM Lunch

2:00-2:25 Future Foods

Eneko Axpe (NASA)

2:30-3:15 Balancing food security and regenerative agriculture. Panel 1

Moderator: Suzzane Devkota

David Barber, Stefani Novoa, John Regefalk. Eric Archambeau

3:20-3:30 Concluding Comments

Juan Carlos Arboleya- BCC

DAY 2

9:00-9:10 Intro to Day 2

Juan Carlos Arboleya & Suzanne Devkota

9:15-9:40 The first food critic

Leon Fine- CSMC

9:45-10:10 On hearts, history, and sustenance

Michael Nurok- CSMC

10:15-10:40 The present and future of digital gastronomy

Erich Eichstetter – BCC

10:40-11:05 Coffee BREAK

11:05-11:30 The effect of starch-and sucrose-reduced diet accompanied by culinary recommendations on the symptoms of patients with irritable bowel syndrome

Usune Etxeberria- BCC

11:35-12:00  A multi-domain lifestyle intervention study for dementia prevention in the Basque Country

Pablo Martínez Lage -Fundación Cita Alzheimer

12:05-12:30 Understanding the effect of diet on promotion of cancer

Stephen Pandol- CSMC

12:30-2:00PM Lunch

2:00-2:25 A transdisciplinary view on gastronomy

Iñaki Martinez de Albéniz & Juan Carlos Arboleya – BCC

2:30-3:15 Health and lifestyle in post-pandemic world. Panel 2

Moderator: Juan Carlos Arboleya

Panelists: Michael Nurok, David Zilber, Erich Eichstetter Marc Blazer

3:20-3:30 Concluding Comments

Suzanne Devkota- CSMC

SBAN National Congress: 13th August 2022

Sociedade Brasileira de Alimentação e Nutrição (SBAN)/ The Brazilian Society For Food And Nutrition is pleased to welcome you all to the 16th SBAN National Congress on 13th August 2022. The theme of the congress is the prevention and treatment of obesity and its associated diseases.

Welcome to the 16th SBAN National Congress!

After this long period of restrictions due to the pandemic, we are looking forward to

to meet and exchange knowledge, discuss the science that

involves food and nutrition, and expand our networking. In this

edition the central theme of the Congress will be the prevention and treatment of

obesity and its associated diseases.

The Scientific Commission is developing an innovative program with researchers

and professionals from different backgrounds who work in the field of

food and nutrition. From basic to applied science, discussing

theoretical, practical and regulatory concepts, we aim to attract students, researchers

and professionals in the field. We will have major conferences,

symposium, courses and presentations of works in the different areas

of food and nutrition.

Send your work and come and exchange experiences with us!!

See you in August!

Prof Marcos Minicucci
Prof Thomas Ong

For more information visit http://www.sban.org.br/index.aspx

EIT Course Banner

FREE EIT Food online course on Nutrition for Health and Sustainability – Starts 04/04 

EIT Food has been developing a new learning opportunity.  

Currently, a key obstacle to medical professionals playing a stronger role in food systems transformation is their lack of training in nutrition.  

If medical doctors had better knowledge of the link between food, health, nutrition and sustainability, they could play an active role in transforming our food system. 

To overcome this gap in knowledge and to reinforce behaviour change towards healthier and sustainable diets, EIT Food has developed a short course on nutrition targeting medical students, doctors and healthcare professionals. 

This course has been designed with and for medical students (undergrad or higher), and has been produced by the University of Reading, the University of Torino, the University of Hohenheim, the University of Groningen, IMDEA Food Institute and the Spanish National Research Council (CSIC), in collaboration with experts from Harvard University and the International Federation of Medical Students Associations (IFMSA). 

The course starts on Monday, April 4th 2022. Please find the course registration link here. 

The course is mostly free. It is composed of 12 hours of learning broken down into 3 weeks. 

Learners can study at their own pace, at any time, on any device. 

IAEA Suggestions of potential topics based on the assessment of body composition and human milk intake and possible stakeholders

IAEA Technical Cooperation Programme 2024-2025 Cycle now open

IAEA are happy to announce that their new Technical Cooperation (TC) Programme for the cycle 2024-2025. National, Regional and Inter-regional project concept notes for capacity building projects can now be prepared and submitted to the IAEA for consideration for funding.

If you have an interesting project idea, please get in contact with the National Liaison Officer (NLO) in your country immediately since the deadline for submitting project outlines to the IAEA is 30 April 2022. The NLO is the primary contact person between the IAEA and your country and will be able to provide guidance on the format and the process. 

IAEA are proposing in the image above a few topics and isotope techniques for projects and possible stakeholders to involve from the beginning. Please consider how to align the project idea to priority developmental needs and national strategies in your country.

Please contact NAHRES (nahres@iaea.org) if you do not know who your NLO is or if you would need additional information.

To learn more about The International Atomic Energy Agency (IAEA) programme on nutrition and how it enhances countries’ capabilities to combat malnutrition for better health throughout life, read their factsheet here.

IUFoST 2022 Singapore Logo

Call for Papers: 21st IUFoST World Congress of Food Science & Technology

Abstract submission and competitions are open until 1st March 2022.

 The 21st IUFoST World Congress of Food Science & Technology takes place in Singapore 31 October – 3 November 2022.

Submit your abstract for the scientific programme under the following concurrent themes and sub themes

  • Agri and Aqua-Technology
  • Food Chemistry and Ingredients
  • Food Processing and Engineering
  • Future of Food Manufacturing
  • Food Packaging and Material Science
  • Supply Chain Management
  • Sensory and Consumer Science
  • Nutrition and Health
  • Traditional and Future Food
  • Food Safety and Regulatory Science
  • Public Private Partnership and Open Innovation

Online Course: Nutrition Update Program 2022 from Eduvirama ( in Spanish)

The nutrition update program is delivered by Eduvirama.

The program includes 12 modules:

  1. Obesity and nutritional management
  2. Eating disorders
  3. Celiac disease  
  4. Prediabetes
  5. Diabetes I
  6. Diabetes II
  7. Clinical management of vegetarian-vegan patients
  8. Alcoholism
  9. Anxiety disorder
  10. Physical activity and vegetarianism
  11. Plant-based eating
  12. Diabetes and vegetarianism

Delivered by Eduvirama the course will be carried out entirely online and its contents will be published in different formats, usually in video and with support of texts and presentations.

The course begins immediately upon registration. Upon completing the course and passing the evaluation, certification will be granted by the Argentine Medical Association, in CRAMA Teaching Hours corresponding to 220 hours of teaching.

PRICE

ARS$2,500/mo total value 9 installments

Apple and Measuring Tape

Half Scholarship Higher Course of Nutrition + Higher Course of Diabetes from Eduvirama (in Spanish)

This Half Scholarship includes two Higher Courses:

a) Higher Course of Nutrition – Includes 22 modules, with an hourly load of 220 hours.

b) Higher Course of Diabetes – Includes 18 modules, with an hourly load of 180 hours.

Delivered by Eduvirama the course will be carried out entirely online and its contents will be published in different formats, usually in video and with support of texts and presentations.

The course begins immediately upon registration. Upon completing the course and passing the evaluation, certification will be granted by the Argentine Medical Association, in CRAMA Teaching Hours.

PRICE

ARS$2,550/mo in 10 instalments (USD 47 / month)