The Foodture Academy Schedule 2022-2023
The schedule for 2024 is in preparation

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

AP University of Applied Sciences and Arts

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?

Universidad CEU-San Pablo

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.

AP University of Applied Sciences and Arts (Antwerp)

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.

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.

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?

Vilnius University of Applied Sciences, Lithuania

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. 

Universidad CEU-San Pablo

 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. 

Vilnius University of Applied Sciences, Lithuania

The medical industry is constantly evolving. One of the current topics is telemedicine, which brings its own challenges. In order to be able to successfully implement projects in this area, you need expert knowledge from various specialists or companies. In this lecture you will learn how such a project was successfully implemented in Austrian prisons and how important cooperation between various partner companies is. You will get an insight into the technology that provides vital parameters for remote doctors, the importance of secure networks and compliance with data protection and how professional interpreters support medical staff remotely with language barriers.

Andreas Neuwirth: Chief Operating Officer, SAVD 
Alexandra Kolm: St-Pölten University of Applied Sciences