20^th International Congress on Nutrition & Health March 28-29, 2019 Stockholm, Sweden

Subhasree Ray is a Corporate Dietitian with Reliance Industries Limited, and a PhD scholar of Ketogenic Diet with eight years of experience in Nutrition Science and Medical Nutrition Therapy. She is a public Speaker of Nutrition, Health, Wellness and Lifestyle Management. She has authored 17 scientific research articles in various national and international journals. She has also presented her research work in 17 conferences, workshops and seminars. She is an Advisor for many organizations and companies dealing with food and nutrition. She is a Reviewer and Editorial Board Member of two reputed international journals and one national journal. She is a lifetime member of several reputed Nutrition bodies in India.

Mindful eating is the process of inculcating the habit of awareness towards deciding how, why and what to eat that affects physiology, feelings, mind and wellbeing of any human being. The concept is to put attention and intention on food(s) rather than just binging on it. In current situation, the working people often struggle in controlling portion size, selecting nutritious food and maintaining ideal body weight due to the lack of insight in understanding the relationship between psychology and food intake. Several scientific research studies on working population have shown the positive correlation between weight-suppressed state and eating disorders like bulimia nervosa. Long term research at workplace has depicted that training on mindfulness or mindful eating can resolve the conflict between an individual and his regular eating pattern. The goal of mindful eating is to empower people in understanding physical and emotional need related toeating habits, recognizing hunger, enjoying nutritious food, eating for satisfaction and using food as fuel for regular performance. The result of mindful eating is promising in reducing food cravings and binge eating, reducing stress, maintaining sustainable weight loss and bringing happiness in working population. In current situation, mindful eating is one of the most convenient weight-neutral behavioral modifications for attending ahealthy, accomplished lifestyle without compromising on the aesthetic aspect of food.

Luke A Stanaway is pursuing his PhD in Exercise and Sport Science at Massey University, New Zealand. He has obtained his first journal publication in his first year of his PhD, with a systematic review in Nutrients and currently has a primary research article under review. He is the founding Director of the sport and wellness app Zenforce sports. His PhD centers around the effects of nitrate-rich beetroot juice on younger and older adults. He also has interests in all areas of nutrition and exercise.

Statement of Problem: Supplementation with nitrate-rich beetroot juice has been shown to improve cardiovascular and cognitive function in younger and older adults; however, there is potential for greater improvements in older adults due to an age-related decline in endothelial function possibly due to reduced nitric oxide production. Yet, differences between age groups are still to be determined. The purpose of this study is to investigate  effects of acute dietary nitrate supplementation on cardiovascular responses, cognition and mood in healthy younger and older adults. Methodology & Theoretical

 

Orientation: Thirteen younger (18-30 yrs) and 11 older (50-70 yrs) adults consumed 150 ml of nitrate-rich beetroot juice (BR; 10.5 mmol nitrate)

or placebo solution (PL; 1 mmol nitrate) in a double-blind, crossover design, and 2.25 hours prior to a 30-minutes treadmill walk. Throughout each trial blood samples (plasma nitrate and nitrite concentrations), blood pressure (BP), heart rate (HR), oxygen uptake kinetics, cognitive function, and mood and perceptual tests were undertaken.

 

Findings: BR consumption significantly increased plasma nitrate (p<0.001) and nitrite (p=0.003) concentrations and reduced systolic (p<0.001) and diastolic (p=0.013) BP compared to placebo within each age group. Compared to younger adults, older adults showed a greater elevation in plasma nitrite (p=0.038) and a greater reduction in diastolic BP (p=0.005) following BR consumption. Reaction time was improved in the Stroop test following BR supplementation for both groups (p=0.045). However, there were no other main effects of treatment or interaction of treatment, time and age (p>0.05).

 

Conclusion & Significance: For the first time it has been shown that acute BR

Vani Srinivas is the Founder of Astra Healthcare Private Limited, India. She has 15 years of experience in the Healthcare Industry. She has completed her MBBS from Kakatiya Medical College Warangal, and her Postgraduation MD in Biochemistry from Gandhi Medical College, Hyderabad and later realizing her interest in diet and lifestyle, she has completed her Fellowship in Applied Nutrition and also a certificate degree in Human Applied Nutrition, from Cambridge, UK, and has been practicing as a Clinical Nutritionist since then till date. Her area of interest is to do research on the role of Indian spices on prevention and treatment of metabolic diseases; teach the rural India about the importance of perfect and balanced nutrition to prevent malnutrition in rural and tribal areas of India.

Cancer in today’s world has become a major point of concern and is the second leading cause of death in the world. There is a major need and urgency for the scientific, nutritional, and doctoral groups, to come up with healthier and cheaper ways to prevent such a dreadful disease. Indian spices have been extensively used as medicinal alternatives in the treatment of many chronic diseases since ancient times. Our aim is to study the extensive antioxidant effects of Indian spices and their exclusive cancer fighting properties, either by prevention of the onset of cancer or by inhibiting the recurrence of cancer. A number of research papers, articles have been reviewed in detail, related to the antioxidant and anti-inflammatory properties of Indian spices and their role in protection against cancer. Indian spices like turmeric, black pepper, cinnamon, saffron, garlic, red chili and ginger has a major role in preventing cancer either by destroying the tumor cells from regenerating or blocking the action of free radicals against the immune system of our body. Though a number of studies are there related to the antioxidant effects of Indian spices, much more papers and studies on a long term basis have to be published to come to a definitive conclusion on the effective anti-cancerous properties of Indian spices.

Aisha Almulla has completed her Bachelor’s and Master’s degree from the University of Gothenburg, Sweden in the Clinical Nutrition and Dietetic field, in 2014. She is a registered Dietitian in the Community Nutrition Department at Tawam Hospital- in affiliation with Johns Hopkins Medicine, dealing with patients and conducting researches in the Nutrition field. She is a Member of the American Society for Nutrition, the Swedish Association of Clinical Dieticians and the United Arab Emirates Nutrition Group.

Introduction: Energy drinks (EDs) have become one of the most popular beveragesworldwide. Marketing of EDs has increased especially among young adults and adolescents, which caused concerns regarding the caffeine intake and its related adversehealth effects.

 

Objectives: The study aims to investigate the knowledge towards EDs consumption andrelated factors among young male athletes in the United Arab Emirates (UAE).

 

Subjects & Methods: A cross-sectional study included 688 young male athletes from Al Ain Sports Club aged between seven to 18 years. Data were collected using a modified version of a validated questionnaire from the European Food Safety Authority.

Ifigeneia Giannopoulou is a Senior Lecturer in Exercise, Health and Nutrition Science in the University of Brighton, School of Sport and Service Management in the United Kingdom. Her research is focused on the effects of exercise and nutrition on the overall health and wellbeing of older women and obese and clinical populations with cardiovascular diseases, type 2 diabetes and mental health. She has published more than 20research papers in reputable research journals and has been serving as an Editorial Board Member in peerreviewed journals like Frontiers of Nutrition, Obesity Research and European Journal of Nutrition.

Menopause dramatically increases the risk of obesity and related chronic diseases. Preventive lifestyle interventions of exercise and diet can have cardiometabolic protective effects in this high risk population. High intensity interval exercise (HIIE) has been recently shown to be an advantageous exercise mode as it requires less time and it can lead to faster health improvements compared to continuous exercise (CE). However, no studies have investigated whether HIIE can lead to enhanced fat oxidation rates and exercise enjoyment in older women. The purpose of the present study is to compare the acute effects of CE versus HIIE on fat oxidation and exercise enjoyment in overweight perimenopausal women. Seven perimenopausal women (age: 45.1±1.8 yrs, fat mass: 37.8±2.2%) completed a baseline VO2 peak test and two experimental trials: HIIE and CE. HIIE consisted of eight alternating intervals of 4-minutes walking at 90% heart rate peak (HRP) and 3-minutes at 70% HRP for a total exercise time of 28 minutes. To ensure similar energy expenditure, CE consisted of walking at 70% HRP for 47 minutes. Similar rates of fat oxidation during exercise were found between the two trials. Both trials led to similar scores in exercise enjoyment ((HIIE: 4.9 vs. CE: 3.7, p=0.11), while the HIIE led to slightly greater levels of perceived exertion (HIIE: 14.1 Vs. CE: 13.1, p=0.01). In conclusion, an acute session of HIIE can lead to similar benefits in fat oxidation and exercise enjoyment as the traditionally prescribed CE, while requesting participants to exercise for considerably less time.

Ana Gerlin Hernández Bonilla Måbeck was responsible of nutrition, food security, livelihood support related programmes and development of guidelines for populations intra-muro (orphanages, hospitals, prisons, institutions) and extra-muro (communities affected by conflict and poverty) over twenty years. Her position within the ICRC included direct work in the field, exploratory assessments, implementation and monitoring of nutrition related programmes, coaching and training. She was also responsible of relief and livelihood support for the Latin America and Caribe Region and West Africa Region. Her work and experience include contexts such as: Angola, Sierra Leone, the Occupied Palestinian Territory (Hebron), Liberia, Nigeria, Guinea Conakry, Ivory Coast, Tchad, Senegal, Congo, Uganda, Zimbabwe, Madagascar, Haiti, Colombia, Honduras, Kyrgyzstan, Pakistan, Nepal, Afghanistan, Yemen, South Sudan and recently; Iraq. She taught the Nutrition module at the international HELP course “Health in Emergencies for Large Populations” in Geneva, Mexico (Cuernavaca) and Kenya (Nairobi). At Fotograsika, she coordinated the initiative “Fotografiska for Life”. She practiced Dietetics while in Guatemala and is presently establishing an on and offline nutrition consultation service for groups and individuals. She is outlining the nutrition-art related project: The Nutriverse project based in Stockholm.

The Nutriverse project grew out of concern for the way we humans think about, grow, process, transport, consume, share and waste food. Currently, information about nutrition is mostly provided by academics, politicians, food companies or activists. Most of their information is biased and conflicting. People feel that nutritional problems are so complex that they cannot take it in. Emerging economies experience the double burden of malnutrition and disease as they adopt the Western dietary lifestyle. The vision of the Nutriverse is a world where, through improved nutrition, people will live healthier and happier lives within planetary boundaries. We raise awareness about nutrition and sustainability. We explain why and how these are intertwined and will promote dietary patterns that are sustainable for everyone. Our approach is: a) science based b) people centred and c) enjoyable. The Nutriverse is a museum & platform for everything about nutrition. We use on-and offline ways of learning, experiencing and sharing nutrition. Members can become “Planetary Guardians”; individuals who wish to produce positive change in themselves, society and the planet. Going virtual allows us to reach people who cannot afford to visit a physical museum. Our focus will be on children and young people, especially women, as they play a central role within nutrition. The Nutriverse invites participation through its own and other digital channels, making it inclusive, diverse and interactive. There will be three main components (See Table for more detail): 1) Digital museum featuring key facts about nutrition in several exhibitions, mini-games, and collections; 2) The lab, providing an experimental ground to play, learn, and test concepts and flavours and; 3) Pop-up events heightening awareness of the website and the lab. Relevant exhibitions, curated by the digital museum and translated into physical content (e.g. printouts, master classes), could travel to various locations. We do not speculate about the future of nutrition, we create it and produce measurable outcomes. We contribute to the SDGS-Global Agenda 2030, the Lancet Planetary Health Diet and to the Reduction of Food Waste. Through the “Consumers” platform we exercise the power of our choices.

Biljana Markovska is finishing her Master studies in the field of Nutrition on The Faculty of Technology and Technical Sciences – Veles, Macedonia. She works in Hospital Plodnost – Bitola, Macedonia, Special hospital for gynecology and obstetrics and IVF center. She has published 4 papers in reputed journals and she has got award from University for her research work: The Impact of Obesity in Infertility in Patients in Hospital “Plodnost”. Her research interests are the impact of nutrition in clinical practice, especially in IVF treatment in males and females; and probiotics and prebiotics in human nutrition.

Statement of the Problem: Traditionally postoperative oral intake is withheld until the return of bowel function. There has been concern that early oral intake would result in vomiting and severe paralytic ileus with subsequent aspiration pneumonia, wound dehiscence, and anastomotic leakage. However, supporting scientific evidence for this traditional practice is lacking and there are potential benefits from early postoperative oral intake.

 

Purpose: The purpose of this study was to assess the effects of early versus delayed(traditional) initiation of oral intake of food and fluids after major abdominal gynecologic

surgery.

 

Methodology & Theoretical Orientation: We made a study among 300 women who had major abdominal gynecologic surgery between 1 January – 31 December 2018 in Hospital Plodnost – Bitola, Macedonia, Special hospital for gynecology and obstetrics and IVF center. They all got early oral feeding. The onset of the first postoperative spontaneous stool was observed. Also, we reviewed evidence from randomised controlled trials of early and delayed feeding after abdominal gynecologic surgery.

Maria M Papamichael is a Registered Dietician/Sports Nutritionist with the British Dietetic Association, who has dedicated her life in educating people the importance of good nutrition and exercise in the prevention and management of disease as well as in improving health and well-being. She is a Specialist on the Mediterranean diet and Asthma and has undertaken a PhD research project at La Trobe University investigating the prophylactic potential of a Mediterranean diet enriched with fatty fish in the management of asthma in children.

Statement of Problem: Vitamin D deficiency and asthma prevalence in children are an emerging public health problem. Vitamin D has been demonstrated to possess potent immunomodulatory effects, including effects on T and B cells and increasing production of antimicrobial peptides that could lead to asthma specific beneficial effects. We sought to examine the effect of plasma vitamin D status in asthmatic children consuming a Mediterranean diet enriched with fatty fish.

 

Methodology: This study is a single-centred randomized controlled trial of six months duration. Asthmatic children, 5-12 years old (51.6% male), attending a pediatric asthma clinic in the greater city of Athens, Greece were randomized into intervention versus control groups. The intervention group was instructed to follow the Greek Mediterranean dietary pattern and to include two meals of fatty fish weekly (≥ 150 g filleted cooked fish/meal) for a period of six months. In comparison, the control group, their usual diet. Asthma status was measured using spirometry and exhaled nitric oxide analysis (eNO). Enzyme-linked immuno assay was used to determine serum vitamin D concentrations with vitamin D sufficiency defined as plasma 25-0H D ≥ 25 ng/mL.