The Foodture Academy Schedule 2022-2023
18 October 2022
Lifestyle interventions in specific target groups
Prevention is the future of health care.
Using a real-life example, we show how lifestyle interventions can be used in the prevention of chronic diseases
Organizer: Axelle Beuselinck, Billie Vinck & Eline Baete
AP University of Applied Sciences and Arts
2 November 2022
Is gluten free diet good for all?
Keeping a strict gluten-free diet is a lifelong necessity for people with celiac disease. When on a gluten-free diet, patients have to avoid a wide variety of foods that provide important carbohydrates, vitamins and minerals. Moreover, in order to comply with carbohydrates and to facilitate menu planning, celiac have to rely on commercial gluten free products. A gluten-free diet is also popular among people who haven't been diagnosed with a gluten-related medical condition. The claimed benefits of the diet are improved health, weight loss and increased energy, but… is the gluten free diet good for all?
Organizer: Elena Alonso Aperte
Universidad CEU-San Pablo
15 November 2022
Evidence Based Dietetics: foundation to demonstrate achievement of outcomes and impact as a dietitian
Why is a dietitan the most appropriate professional to give dietary advice for healthy people or patients? And how should a dietitian make this clear to the general public, to other professionals and to health policy makers?
It is obvious that dietitians' evidence based practise is pivotal: not only their skills of dealing with research, but also building an own and peers' expertise ánd adopting this to a clients' situation.
Furthermore, guidance by a dietitian leads to better results of nutritional interventions. Or not? Is there enough real evidence for that - and could dietitians themselves demonstrate the efficiency?
In this session we will look into the practice of 'evidence based dietetics' and discuss how familiar we are with this concept. We will give a framework of 'monitoring and outcome evaluation' as part of the dietetic care process and exchange thoughts on that. Afterwards, a dietitian in practice will challenge you to bring this concept into practise for certain typical patient cases.
Organizer: Koen Vanherle & Joni De Grim
AP University of Applied Sciences and Arts (Antwerp)
29 November 2022
Blended Care – Better Care? Why and how
One in five Dutch children are overweight. According to healthcare professionals, the periods between consultations could be used more efficiently and effectively to help these children develop healthier eating patterns and physical activity habits and reach a healthier weight.
From previous projects, we know there are obstacles for overweight children to incorporate the recommendations and assignments given by healthcare professionals into their daily life. In turn, it is also difficult for healthcare professionals to keep track of compliance to their recommendations and assignments. Bridging the gap between the health care centre (on site) and home (off site) could support the care of overweight children and their parents. Digital support through an application is a logical tool for blending on site and off site support. Provided, it fulfils the needs of all involved.
Over the past months, we've collected needs and wishes from all stakeholders and designed a hi-fi clickable prototype with separate interfaces for healthcare professionals and children. In addition, the perspectives of healthcare professionals about the use and implementation of digital applications aimed for overweight children were identified.
At this online event at the Foodture Academy, we will present the outcome of these research steps. From participants we'd like to learn about their experiences with blended care and collect their needs and wishes.
Organizer: Machteld van Lieshout
Senior Lecturer | Scientist
The Hague University of Applied Sciences | Department of Nutrition & Dietetics | Centre of Expertise Health Innovation
Dr Machteld van Lieshout is currently a principal lecturer at The Hague University of Applied Sciences (THUAS), The Netherlands. She educated at Wageningen University, Netherlands where she graduated with an MSc in Nutrition & Health and a PhD in Nutrition, Food Technology and Biotechnology. Following her departure from Wageningen, she held research positions in Scotland and South Africa and worked as a nutrition consultant, both independently and at the KraftHeinz Company, Netherlands. Since 2017, she combines teaching and research at the Department of Nutrition & Dietetics and the Centre of Expertise Health Innovation at THUAS. Her main research area is healthy lifestyle of children and adolescents, digital research and support tools related to mHealth, nutritional assessment, etc. In 2021-2022, Machteld was project leader for the research phase of the Food Boost Challenge. A program which recently won the Pim Breebaart Research Award. According to the unanimous jury, in addition to a qualitatively strong study, the team, which also includes Wendy Scholtes-Bos and Sanne de Vries, also set up and conducted the most innovative research. Machteld is an ambassador for research-driven education integrating her research projects within the curriculum of Nutrition & Dietetics. Connecting research, education and innovation of professional practice, she and Maartje de Groot recently started an innovation community for the promotion and application of eHealth in Nutrition & Dietetics.
7 February 2023
Diets and eating disorders
In a busy society, people work, study and do not always find time for themselves. When time is not taken, health can settle down, various diseases occur. In order to help yourself - one of the aids - proper nutrition, and if there is any disease as a consequence of this - modification of diets. But it should not be forgotten that some food can also be harmful to health, leading to eating disorders such as overeating, emotional eating, anorexia and bulimia.
What recommendations are needed to keep a healthy person, for good well-being and have more energy in life?
Organizer: Erika Dzimidaite and Jurate Grazelyte
Vilnius University of Applied Sciences, Lithuania
22 February 2023
The widespread presence of low or no-calorie sweeteners in our diets
Added sugars encompass a number of ingredients used to improve flavour, texture, and many characteristics from food products. Their increased intake from foods and beverages has been described by several studies and public health authorities recommend reducing their consumption. The use of low and no-calorie sweeteners (LNCS) has acquired a central role as partial or total substitutes for added sugars. At present, there is a great deal of controversy surrounding the potential health benefits and risks associated with the use of low and/or no calorie sweeteners (LNCS). In the present seminar, we will briefly address the current role of LNCS consumption in the diet and its effects on health. In addition, we will review the availability and types of LNCS declared on product information in different countries.
Organizer: Lourdes Samaniego Vaesken
Universidad CEU-San Pablo
7 March 2023
Is a sustainable and healthy diet feasible for all?
Organizer: Barbara Kohlmaier
St-Pölten University of Applied Sciences
14 March 2023
Psychological challenges to make sustainable food choices
Choosing for more sustainable food options is positive for both your health and the planet. Still, people have a hard time to change their diet in a more sustainable direction. Why is that the case? In this session, Patricia Bulsing will go over multiple psychological challenges that people face when they have to make a change in their diet.
Organizer: Patricia Bulsing
Patricia Bulsing is senior lecturer psychology at the department of Nutrition and Dietetics of the The Hague University of Applied Sciences. In addition, she is a researcher in the area of the psychology behind the challenging transition towards a sustainable diet.
21 March 2023
The edible spoon
Our goal is the environmental and nutritional sustainability, for the promotion of conscious and intelligent food choices. That is from where our project comes from: Spoontin, the edible spoon.
Spoontin, the brilliant combination of “Spoon” and “Spuntino” (snack in italian), is the new tasty, healthy snack that radically changes the idea of the classic breadstick. It is a savory spoon-shaped cracker (pepper and tomato-oregano versions), that can be consumed as it is or together with mousses, cheese, and sauces. The product is eco-friendly, and it has been developed following the circular economy principles. Because of its spoon-like shape, it can be used to consume hot and cold food, which can reduce plastic usage. In addition, it contains a special type of barley flour obtained by the brewer’s spent grain. The latter is normally highly rich in water, making it difficult to stock and preserve for brewers and beer companies, and for this reason it is their main by-product. Indeed, along with spoontin, we have also developed a low environmental impact system, with a discontinuous superheated steam drying machine, that allows us to collect brewer’s spent grain to obtain this new special flour. In combination with other types of flours, it can be used to prepare a big variety of bakery products. In particular, our outstanding snack has also an interesting nutritional profile: it contains high amount of fiber- more than 6 g per 100 g of product -, as a single portion (24 g) is able to satiate, bringing great benefits to the body (e.g. decreasing the gastric emptying speed and reducing the assimilation of simple sugars and lipids). It also contains betaglucans, useful in maintaining the normal cholesterol blood levels. Giving its outstanding properties, Spoontin is the perfect gourmet and finger-food product that meets the modern market trends and costumer’s needs in terms of quality, healthiness and environmental sustainability. We care about human health and the planet, and so eating consciously is a great responsibility: Spoontin, the groundbreaking snack for a small break moment!
Organizer: Ilaria Paoletti
PhD student at campus Bio-medico university of Rome
28 March 2023
To be decided
4 April 2023
Climatic changes impact on plant nutrients composition
Climate changes are disturbing the availability of planet resources and the environmental conditions that are essential for plant growth and development. Plants can respond to these environmental changes through a shift in their phenotype. Global climate changes are not only compromising plant growth and productivity, but also playing considerable effects on the quality and quantity of plant nutrients. Understanding plant responses activated under complex growing conditions is crucial for predicting and controlling the effects of climate change on plant growth, especially in the case of crops. Indeed, in consideration of the current and future high risk for food security it is becoming increasingly urgent the need to develop a resilient food system that will be able to withstand unexpected future climate changes and guarantee the required amounts of nutrients to worldwide population. At this purpose, the definition of current knowledge about the molecular and genetic mechanisms underlying plant adaptation to climate change is crucial for future research on plant stress responses and plasticity under climate change.
Organizer: Sara Cimini
Campus Bio-medico university of Rome
3 May 2023
Development of Entrepreneurial Competencies for Dietitians
Most are likely to agree that the dietitian profession is associated with food, proper nutrition, and health care. But in reality, the profession of a dietitian is universal, the knowledge gained is applied widely. Students studying Dietetics at Vilnius University of Applied Sciences acquire entrepreneurial competencies as well and apply knowledge/experience in the business world already during their studies. This lecture introduces and provides a real example of how dietitians in Lithuania apply their knowledge and competencies in the cooperation with the business company. During this lecture, participants will learn how health-friendly meals are introduced in the gas station network, and how the whole process takes place until the final result, which was highly valued not only by dietitians themselves but also appreciated by the business enterprise leaders and customers.
Organizer: Erika Dzimidaite
Vilnius University of Applied Sciences, Lithuania
17 May 2023
Working beyond disciplines: interprofessionality and its challenges and rewards
Teamwork in health care is often referred to as Interprofessional Practice, which results in the collaborative, comprehensive care that our clients/patients value and expect. When health professions students have meaningful interactions and shared clinical experiences during their education process, they simply work better together. During this class we will share and discuss challenges and rewards of interprofessionality, and why working beyond disciplines really matters for our patients.
Organizer: Alexandra Kolm
St-Pölten University of Applied Sciences