Search

Author – Ramya Rajaram Contributor – Harmanpreet Kaur Editing – Veronica Funk, Matheus Abrantes, Sumantra Ray Join us on the next step in our culinary journey! We are delighted to share the much-anticipated release of the MTK Cookbook 2.0, now available on Amazon. The MTK Cookbook features over 50 healthy recipes meticulously curated from the Bhavishya Shakti Kitchen, an initiative of NNEdPro, Global Institute for Food, Nutrition, and Health, under the flagship project of the Mobile Teaching Kitchens Initiative. This latest edition represents a significant milestone in our ongoing commitment to fostering healthier eating habits and empowering communities through the art of cooking. At the heart of the MTK Cookbook lies a labour of love from the dedicated members of the MTK team, with advice and support from experts in the field. With meticulous attention to detail and a passion for nutrition, we have curated a diverse collection of recipes designed to dazzle your taste buds while nourishing your body. Developed in collaboration with nutritionists, dietitians, educational supervisors and our champions, each recipe is a testament to our unwavering dedication to promoting wellness through culinary excellence. Drawing inspiration from the culinary wonders of the MTK base kitchen, our cookbook offers a fusion of taste and nutrition like never before. From hearty main courses to indulgent desserts, every dish has been carefully crafted to strike the perfect balance between flavour and health. With the MTK Cookbook 2.0 as your guide, discover how simple changes in your diet can lead to profound improvements in your overall well-being. The debut edition of the cookbook was carefully curated to cater to the culinary preferences of this demographic, offering innovative twists on familiar dishes while prioritising nutritional value. Crafted under the guidance of renowned dietitians and collaborative efforts, these recipes received acclaim from the working class and the corporate sector. Our MTK mobile unit and base kitchen in Kolkata, India, served as a conduit for delivering these delectable and nutritious meals directly to corporate offices, where they were enthusiastically embraced by professionals seeking convenient yet health-conscious dining options. However, with the onset of the global pandemic, our mobile operations faced unprecedented challenges, compelling us to adapt and innovate in response to the evolving needs of our community. In the wake of COVID-19, the demand for nutritious and accessible meals surged, prompting the evolution of Cookbook 2.0. Drawing upon invaluable feedback from our loyal customers during these tumultuous times, we embarked on a journey to reimagine our menu templates, ensuring they resonated with an even broader audience. The result is a reinvigorated collection of recipes seamlessly blending flavour and nutrition, catering to diverse tastes and dietary preferences. What sets these recipes apart is their nutritional completeness. Each dish is meticulously crafted to incorporate essential vitamins, minerals, and phytochemicals from plant-based sources, ensuring a balanced and wholesome meal. MTK templates are also rich in protein, giving you building blocks to sustain your muscles and allow growth in children. They contain plenty of fibre, which prevents bowel disease and keeps your gut healthy, as well as "friendly" bacteria. Some MTK template menus are ovo-lacto-vegetarian and include eggs. However, each of these recipes can be adapted for lacto-vegetarians and contains eggs, which are optional for lacto-vegetarians, vegans and those following a 'satvic' vegetarian diet. Each template can be modified as per an individual's requirements by removing and substituting eggs with either dairy (e.g. paneer) or plant-based (e.g. tofu) protein sources, and all dishes that contain onions and garlic can be made using ginger and/or asafetida as a substitute. Whether you're a non-vegetarian, vegetarian, or vegan, our recipes offer adaptability, with options to substitute ingredients according to individual preferences and dietary restrictions. A full meal prepared using one of the MTK Cookbook Menu Templates provides most of the day's micronutrient requirements while being rich in protein, containing higher quality, and releasing slower carbs. The essence of the MTK Cookbook extends beyond a mere compilation of recipes; it embodies the ethos of the SEE One, DO One, and TEACH One training philosophy. Rooted in the principle of experiential learning, our cookbook serves as a dynamic platform for knowledge exchange within our community. By sharing culinary techniques, nutritional wisdom, and insights into the health benefits of wholesome eating, we empower individuals to reclaim control over their well-being, one meal at a time. As each recipe unfolds, it becomes a vehicle for nourishing the body and enriching the mind, fostering a culture of culinary empowerment and holistic health consciousness. As we unveil the MTK Cookbook 2.0, we invite you to embark on a journey of flavour and nourishment. Let these recipes satisfy your cravings and inspire you to embrace a healthier lifestyle. Together, let's savour the joy of good food and the gift of good health. Happy cooking! Purchase the book now: Amazon UK Amazon India Amazon US

Authors: Helena Trigueiro, Jørgen Torgerstuen Johnsen, Sucheta Mitra, Halima Jama, Mei Yen Chan and Sumantra Ray Reviewer and Editor: Ramya Rajaram Copyeditor: Veronica Funk Key Acknowledgements: Shailaja Fennel, Siti Rohaiza Binti Ahmad and Anne Cunningham; Support from the University of Cambridge, ASEAN Secretariat and Universiti Brunei Darussalam Special Acknowledgement for Funding in Part: Mary Lim (NNEdPro Southeast Asia) Introduction The pervasive issue of malnutrition remains a global challenge, Impacting nations worldwide and posing a significant obstacle to the attainment of the 2025 global nutrition targets, despite notable progress captured by certain indicators. The establishment of the ASEAN Community has facilitated the implementation of comprehensive health initiatives by the ASEAN Health Sector, specifically aimed at ensuring food and nutrition security on both national and regional scales. Given the widespread implications of malnutrition and diet-related non-communicable diseases stemming from unhealthy dietary practices, the promotion of a healthy diet coupled with the effective implementation of nutrition-sensitive interventions emerges as instrumental in advancing towards these objectives. Within the realm of international and national pursuits aligned with the UN 2030 Agenda for Sustainable Development, Universal Health Coverage stands as a paramount focus for the World Health Organization. In this blog post, we delve into the evolving landscape of nutrition-related policies among Member States of the Association of Southeast Asian Nations (ASEAN), underscoring the urgency for concerted action and offering recommendations to combat malnutrition within the broader framework of achieving universal health coverage. Malnutrition in the ASEAN Region Malnutrition, encompassing both undernutrition and overnutrition, poses a substantial human capital and economic development challenge across most ASEAN Member States. Undernutrition, prevalent in lower-income countries, heightens the risks of infant morbidity, mortality, and healthcare expenditures. It undermines educational investments, reduces income-earning potential, and impacts labour force productivity, potentially perpetuating across generations. Some ASEAN states experience annual GDP losses ranging from 2.4% to 4.4% due to undernutrition. Concurrently, overnutrition, evidenced by rising obesity rates, compounds these challenges. Over the past 35 years, obesity prevalence in ASEAN has surged over sevenfold, with Cambodia, Indonesia, and Lao PDR experiencing over tenfold increases. Childhood overweight, exceeding 25% prevalence in Brunei, Malaysia, and Thailand, incurs direct costs, such as 16% in Brunei, and is expected to escalate indirect costs through labour productivity loss. The coexistence of undernutrition and overnutrition within households and individuals, termed the double burden, varies across ASEAN countries. Poverty is a fundamental cause of undernutrition, driven by poor infant feeding practices, insufficient access to nutritious foods, and limited healthcare. Conversely, overnutrition is primarily linked to changing lifestyles and urbanisation, with urban areas fostering environments conducive to the consumption of processed and unhealthy foods. Addressing malnutrition demands region-specific policy responses, acknowledging the diverse determinants involved, such as maternal and childcaring practices, food security, and women's social status. This emphasizes the critical need for targeted interventions to address both undernutrition and overnutrition within the ASEAN region. Harnessing Global Initiatives – Universal Health Coverage (UHC) and nutrition in tackling malnutrition in ASEAN Member States   The World Health Organization (WHO) defines UHC as ensuring that all individuals and communities receive necessary health services without facing financial hardship. This approach facilitates universal access to services addressing major health concerns. This approach requires not only accessibility but also a commitment to delivering high-quality services to enhance overall health. Tackling malnutrition in its various forms demands breaking down silos and addressing nutritional needs throughout the entire life-course, especially during key stages of life like pregnancy, infancy, and early childhood. Adopting a life-course approach necessitates a deeper understanding of nutritionally sensitive life stages while concurrently addressing multiple forms of malnutrition. The complexity of deconstructing health systems is evident, particularly when dealing with a cross-cutting and multi-sectoral issue like nutrition, where actions naturally overlap. Current UHC status data for ASEAN member states reveal lagging overall progress. While some data points are outdated, assessing country contexts and gaps is crucial before implementing cost-effective solutions outlined in the 2020 Global Nutrition Report and WHO's Mobilising Ambitious and Impactful Commitments for Mainstreaming Nutrition in Health Systems – Nutrition in Universal Health Coverage brief. Despite having tools and knowledge, there's a shortfall in implementation expertise. To tailor strategies to each country and region's contexts, meticulous planning and assessment of ideal nutrition and health interventions are necessary to maximise health outcomes. Recognising the difficulties posed by diversity and political differences among ASEAN member states, effective healthcare systems can only be established through collective efforts. We believe that by transcending national boundaries and fostering a united approach, ASEAN member states can overcome existing fragmentation, addressing health policies and programs through enhanced and sustained regional mechanisms and a broader model of cooperation within this significant multilateral group. Recommendations Challenges have impeded progress in achieving Universal Health Coverage (UHC) in certain Member States due to a lack of clear nutrition action and the implementation of essential nutrition measures. In response, we advocate for: Regional cooperation structure between ASEAN and WHO regional offices along with high level political commitment: WHO regional office in the South-East Asia region has been instrumental in designing regional flagship programs achieving key SDGs for Health. Some of the areas WHO is working on includeaccelerating maternal and child health, achieving progress towards universal health coverage, enhancing capacity development in managing other health emergencies, etc. Inclusive framework for cooperation on health: an inclusive framework for cooperation would adhere to an all-encompassing regional, national, and global entity to ensure major health improvements in the ASEAN region. Therefore, in this complex setting, one system cannot solve the problem. There is a need for the involvement of all major actors such as state actors, private actors, civil-society organisations, healthcare professionals, healthcare workers, international development agencies, UN bodies, multilateral organisations and others. This will give momentum to the efforts towards advancing and sustaining universal health coverage. Integrated Health Information System – A Way to Equal Access to Healthcare: As ASEAN experiences demographic disparities, an integrated health system will be key to providing equal access to healthcare to different strata of society. For the benefit of everyone in this region, an integrated, reliable, and well-monitored National Health Information System needs to be put in place. This would monitor population movements and provide healthcare facilities by the health providers in various localities and residential areas. References 1 2020 Global Nutrition Report: Action on equity to end malnutrition. Retrieved from Bristol, UK: https://globalnutritionreport.org/reports/2020-global-nutrition-report/ 2 World Health Organization. (2021). The UNICEF/WHO/WB Joint Child Malnutrition Estimates (JME) group released new data for 2021. Retrieved fromhttps://www.who.int/news/item/06-05-2021-the-unicef-who-wb-joint-child-malnutrition-estimates-group-released-new-data-for-2021 3 World Health Organization. (2016). Framework on integrated, people-centred health services. Retrieved from https://apps.who.int/gb/ebwha/pdf_files/WHA69/A69_39-en.pdf?ua=1&ua=1 4 World Health Organization. (2016). What is malnutrition? . Retrieved from https://www.who.int/features/qa/malnutrition/en/ 5 Swinburn, B. A., Kraak, V. I., Allender, S., Atkins, V. J., Baker, P. I., Bogard, J. R., . . . Dietz, W. H. (2019). The Global Syndemic of Obesity, Undernutrition, and Climate Change: The Lancet Commission report. Lancet (London, England), 393(10173), 791-846. doi:10.1016/s0140-6736(18)32822-8 6 Popkin BM, Corvalan C, Grummer-Strawn LM. Dynamics of the double burden of malnutrition and the changing nutrition reality. Lancet. 2020 Jan 4;395(10217):65-74. doi: 10.1016/S0140-6736(19)32497-3. Epub 2019 Dec 15. PMID: 31852602; PMCID: PMC7179702. 7 Wells, J. C., Sawaya, A. L., Wibaek, R., Mwangome, M., Poullas, M. S., Yajnik, C. S., & Demaio, A. (2020). The double burden of malnutrition: aetiological pathways and consequences for health. Lancet (London, England), 395(10217), 75-88. doi:10.1016/s0140-6736(19)32472-9 8 World Health Organization. (2017). Double-duty actions for nutrition: policy brief. Retrieved from https://www.who.int/publications/i/item/WHO-NMH-NHD-17.2 9Association of Southeast Asian Nations. (2012). Declaration of the 5th ASEAN Health Ministers Meeting on Healthy ASEAN 2020 28-29 April 2000 Yogyakarta, Indonesia. Retrieved from https://asean.org/?static_post=declaration-of-the-5th-asean-health-ministers-meeting-on-healthy-asean-2020-28-29-april-2000-yogyakarta-indonesia 10World Health Organziation. (2018). UHC and SDG country Profile. Retrieved from https://iris.wpro.who.int/bitstream/handle/10665.1/14040/UHC-SDG-country-profiles-2018-eng.pdf 11 Arksey, H. and O'Malley, L. (2005) Scoping studies: towards a methodological framework, International Journal of Social Research Methodology, 8, 1, 19-32 12 Vusizihlobo, N., Mbuya.  , Sutayu, O., & Clarissa, D. (2019). Addressing the Double Burden of Malnutrition in ASEAN. Retrieved from Bangkok: https://openknowledge.worldbank.org/handle/10986/33142 13 UNICEF/WHO/The World Bank Group. (2020). UNICEF/WHO/The World Bank Group joint child malnutrition estimates: levels and trends in child malnutrition: key findings of the 2020 edition. Retrieved from https://www.who.int/publications/i/item/jme-2020-edition 14 Shrimpton, R., & Rokx, C. (2012). The double burden of malnutrition: a review of global evidence. Health, Nutrition and Population (HNP) discussion paper. . Retrieved from Washington, D.C.: https://documents.worldbank.org/en/publication/documents-reports/documentdetail/905651468339879888/the-double-burden-of-malnutrition-a-review-of-global-evidence 15 World Health Organization. (2013). Global action plan for the prevention and control of noncommunicable diseases 2013-2020. World Health Organization. Retrieved from https://www.who.int/publications/i/item/9789241506236 16 Hawkes, C., Ruel, M. T., Salm, L., Sinclair, B., & Branca, F. (2020). Double-duty actions: seizing programme and policy opportunities to address malnutrition in all its forms. Lancet (London, England), 395(10218), 142-155. doi:10.1016/s0140-6736(19)32506-1 17 World Health Organization. (2021). Universal health coverage (UHC). Retrieved from https://www.who.int/news-room/fact-sheets/detail/universal-health-coverage-(uhc) 18 World Health Organization. (2019). Essential nutrition actions: mainstreaming nutrition through the life-course. Retrieved from Geneva: https://www.who.int/publications/i/item/9789241515856 19 World Health Organization. (2019). Nutrition in universal health coverage. Retrieved from Geneva: https://apps.who.int/iris/bitstream/handle/10665/329493/WHO-NMH-NHD-19.24-eng.pdf 20 World Health Organization. (2020). Mobilizing ambitious and impactful commitments for mainstreaming nutrition in health systems: nutrition in universal health coverage – global nutrition summit. Retrieved from https://www.who.int/publications/i/item/9789240004252 World Health Organization. (n.d.-a). Constitution. Retrieved from https://www.who.int/about/who-we-are/constitution 21 World Health Organization. (2019b). Monitoring progress on universal health coverage and the health-related Sustainable Development Goals in the South-East Asia Region. Retrieved from https://apps.who.int/iris/bitstream/handle/10665/326828/9789290227205-eng.pdf?sequence=1&isAllowed=y

Authors: Helena Trigueiro, Halima Jama, Haiza Ahmad, Sarah Dalzell, Sumantra Ray Reviewer and Editor: Ramya Rajaram Copyeditor: Veronica Funk Key Acknowledgements: Shailaja Fennel, Siti Rohaiza Binti Ahmad and Anne Cunningham; Support from the University of Cambridge, ASEAN Secretariat and Universiti Brunei Darussalam Special Acknowledgement for Funding in Part: Mary Lim (NNEdPro Southeast Asia) Brunei, like many nations, faces the challenge of meeting the nutritional needs of its population while navigating complex food systems. The nation presently heavily relies on imported food, necessitating the formulation of a comprehensive strategy. Aligned with this imperative is the government's Wawasan 2035 plan, which endeavours to not only diversify the economy but also to channel investments into the realms of agriculture and the agri-food sector. A judicious exploration of global research, notably delving into the scholarly contributions of Thompson and Scoones (2009), may furnish a nuanced roadmap for comprehending the intricate dynamics of Brunei's agri-food systems. Upon scrutinising available data, discerning patterns come to light, particularly in the realm of adolescent nutrition, which evoke a sense of concern. The prevalence of gender disparities, coupled with an absence of critical data pertaining to micronutrients, accentuates the imperative for precisely targeted interventions. The resolution of these challenges necessitates a thoughtfully nuanced approach, one that considers the multifaceted nature of the issues at hand. Figure 1 World Health Organization - Noncommunicable Diseases (NCD) Brunei Country Profiles, 2019. (World Health Organization 2019) Interventions encompass a spectrum of strategies aimed at addressing population health challenges. This includes low agency/nudge interventions, exemplified by initiatives like salt reduction programs, which reformulate foods to reduce salt intake or employ mass media campaigns to encourage behavioral changes. While these interventions may be perceived as limiting free choice, there exists potential synergy in combining approaches, especially in addressing complex issues such as childhood obesity (Adams, Mytton et al., 2016). In response to the prevalence of ultra-processed food and beverages, Adams, Hofman et al. (2020) emphasize the necessity of simultaneously altering supply and demand at all levels of the food system, alongside structural interventions to enhance access to convenient, palatable, and affordable minimally processed foods. Positioned as a wealthier nation within the ASEAN region, Brunei has the opportunity to pioneer the integration of these public health approaches, effectively combating the double burden of malnutrition it confronts. Another pivotal intervention involves enhancing nutrition education for healthcare practitioners. Despite doctors having limited influence over the diverse causes of diet-related diseases, an inadequately trained medical workforce is recognized as a structural contributor to diet-related diseases (Morris, 2014). Nutrition care, defined as health professionals' practices aimed at improving patients' nutritional behaviour and subsequent health (Ball et al., 2010), directly aligns with health care and population health systems (Willet et al., 2019). However, medical students and, subsequently, physicians are often trained to prioritize scientific evidence in pharmaceutical decision-making and clinical guidelines, overlooking the significance of nutritional interventions and guidelines in clinical nutrition (Womersley & Ripullone, 2017). In Brunei, where aspiring medical students first complete a Bachelor of Health Science Medicine (BHSc) degree at the University Brunei Darussalam before refining their clinical skills at partner universities globally (Rajam et al., 2021), the initial years of the BHSc program present a unique opportunity to enhance nutrition education for future physicians. This is especially relevant given their heightened exposure to their own cultural culinary habits. Moreover, by establishing academic partnerships with medical faculties worldwide, Brunei can adopt and showcase global models, positioning itself as a noteworthy example within the ASEAN region for teaching nutrition to medical students. Nutrition education for trained professionals is indispensable, warranting targeted interventions at both regional and national levels. In the broader context of public health, a systems framework is imperative for comprehending and addressing malnutrition. The three-tiered approach of primary, secondary, and tertiary prevention requires a well-coordinated effort. Regular surveys, robust screening mechanisms, and a clear delineation of responsibilities for risk assessment and management are crucial components in this holistic endeavour. Vision for the Future The Sustainable Development Goals (SDGs) serve as a guiding beacon for integrated thinking and sustainability. Aligning Vision 2035 with environmental dimensions is crucial, especially concerning Brunei's goal to enhance food security and regional cooperation. Recognizing the untapped potential of Brunei's biodiversity can further this goal. Trends of rising obesity and unhealthy diets across the life-course are concerning. In particular, dietary habits of Brunei’s children and adolescents characterized by high intakes of SSBs, salty, fried snacks and low intakes of nutritious foods (e.g. fruits, vegetables, legumes, and nuts) are contributing to the nation’s current and future burden of malnutrition and NCDs. Knowledge and awareness are not sufficient to improve diets, as globalisation and the desire for convenient, fast food continues to promote obesogenic food environments and consumption of unhealthy diets.  The approaching demographic shift to an ageing population is also a reminder that the future costs of NCDs are likely to continue to rise. Emphasis on earlier prevention of malnutrition is essential. Requiring a better, more integrated understanding of socio-ecological determinants of food, nutrition and health, as well as the underpinning biological mechanisms that may increase risk in Brunei across all its varied contexts, ethnicities and age groups. If prioritised, developing food, health and social welfare systems that work together to identify and address nutrition inequities will ensure the realisation of Vision 2035 for all in Brunei Darussalam. Key Takeaways for a Healthy Future I. National Diet and Nutrition Surveillance for Comprehensive Risk Assessment and Progress Monitoring a. Implement a dynamic programme for ongoing assessment of dietary intakes and nutritional status. b. Ensure the regular availability of nationally representative estimates every three years to facilitate tracking. c. Enhance the utilisation of nutritional biomarkers for more thorough and nuanced assessments. II. Interdisciplinary Research for Evaluating Agri-food Systems and Food Environments a. Encourage interdisciplinary research spanning agriculture, nutrition, health, and social sciences. b. Update national dietary guidelines to incorporate considerations of ecological sustainability. III. Emphasis on Child and Adolescent Health: a. Integrate food and nutrition components into existing health initiatives targeted at adolescents. b. Conduct research to comprehend the factors driving obesity, particularly among boys. c. Introduce sustainability-focused food and health initiatives within schools and universities. IV. Monitoring and Evaluation: a. Designate clear responsibilities for the assessment and management of risks. b. Scrutinise policies through a double-duty action lens, addressing the challenges posed by the double burden of malnutrition. In conclusion, this article underscores the critical role of education, emphasising the need for nutrition-focused training for healthcare practitioners and medical students. By weaving together local cultural nuances and global best practices, Brunei has the potential to shape a healthcare landscape that goes beyond treating diseases to preventing malnutrition and fostering long-term well-being. Looking ahead, the vision extends beyond immediate interventions. Aligning with the Sustainable Development Goals and Vision 2035, the emphasis shifts towards sustainable practices, biodiversity utilisation, and an integrated approach to address the rising challenges of obesity and unhealthy diets. The concluding call is for a collective commitment to earlier prevention, socio-ecological understanding, and integrated systems that dismantle nutrition inequities. References 2020 Global Nutrition Report Action on equity to end malnutrition. Bristol, UK, Development initiatives. Adams, J., K. Hofman, J.-C. Moubarac and A. M. Thow (2020). "Public health response to ultra-processed food and drinks." BMJ 369: m2391. Adams, J., O. Mytton, M. White and P. Monsivais (2016). "Why Are Some Population Interventions for Diet and Obesity More Equitable and Effective Than Others? The Role of Individual Agency." PLOS Medicine 13(4): e1001990. Ahmad, S. R. (2016). Primary school obesogenic environment model: Case study in Brunei Darussalam. Ahmad, S. R., R. Bush and L. Schubert (2019). "Nutrition and Physical Activities in the Schools: A Qualitative Study of Children Perceptions in Brunei Darussalam." Asian Food Science Journal: 1-8. Ahmad, S. R. and L. Schubert (2016). "Use of an Audit Tool to Assess Obesogenicity: Lessons Learnt from Primary School Environments in Brunei Darussalam." Malaysian Journal of Nutrition 22: 307-315. Ahmad, S. R., l. scubert and R. Bush (2019). "Government and school community member perception on childhood obesity prevention in the primary school settings of Brunei Darussalam." Journal of Health Sciences. ASEAN/UNICEF (2016). Regional report on nutrition security in ASEAN. Bangkok, UNICEF. 2. BIMP-EAGA. (2020). "Brunei Darussalam-Indonesia-Malaysia-The Philippines East ASEAN Growth Area."   Retrieved 15/07/2020, from http://www.bimp-eaga.asia/. Britannica. (2020). "Countries of the world: Brunei."   Retrieved 14/07/2020, from https://www.britannica.com/place/Brunei. Cantor, A., J. Pena and D. Himmelgreen (2013). ""We never ate like that, not fast food, or junk foods": accounts of changing maternal diet in a tourist community in rural Costa Rica." Ecol Food Nutr 52(6): 479-496. Chandran, M., S. K. Bhadada, P. R. Ebeling, N. L. Gilchrist, A. H. Khan, P. Halbout, S. Lekamwasam, G. Lyubomirsky, P. J. Mitchell, T. V. Nguyen, K. L. Tiu and O. on behalf of the Asia Pacific Consortium on (2020). "IQ driving QI: the Asia Pacific Consortium on Osteoporosis (APCO): an innovative and collaborative initiative to improve osteoporosis care in the Asia Pacific." Osteoporosis International. Convention on Biological Diversity. (2020). "Biodiversity profile: Brunei Darussalam - Main details."   Retrieved 14/07/2020, from https://www.cbd.int/countries/profile/?country=bn. D'Ambrosio, U. and R. K. Puri (2016). "Foodways in transition: food plants, diet and local perceptions of change in a Costa Rican Ngäbe community." J Ethnobiol Ethnomed 12: 3. Damit, A., H. Abdul Rahman and S. R. Ahmad (2019). "Breakfast Intake Habits Among Universiti Brunei Darussalam Students." Pakistan Journal of Nutrition 18. Department of Economic Planning and Statistics (2019). Report of the Mid-Year Population Estimates. Brunei Darussalam. Downs, S. M., S. Ahmed, J. Fanzo and A. Herforth (2020). "Food Environment Typology: Advancing an Expanded Definition, Framework, and Methodological Approach for Improved Characterization of Wild, Cultivated, and Built Food Environments toward Sustainable Diets." Foods 9(4): 532. FAO, F. a. A. O. (2010). Sustainable diets and biodiversity: Directions and solutions for policy, research and action. Biodiversity and sustainable diets united against hunger, FAO Headquarters, Rome, FAO. Food and Agricultural Organisation. (2014). "Brunei Darussalam - Food and Nutrition Security Profiles."   Retrieved 29/06/2020, from http://www.fao.org/3/a-at705e.pdf. Franco, F. M., L. L. Chaw, N. Bakar and S. N. H. Abas (2020). "Socialising over fruits and vegetables: the biocultural importance of an open-air market in Bandar Seri Begawan, Brunei Darussalam." Journal of Ethnobiology and Ethnomedicine 16(1): 6. Global burden of disease. (2017). "Global Burden of Disease: Brunei." from http://www.healthdata.org/brunei. Groome, J. S. J. (1978). Farming in Brunei: current systems and prospects for beef production. Masters, Durham University. Hawkes, C., A. R. Demaio and F. Branca (2017). "Double-duty actions for ending malnutrition within a decade." The Lancet Global Health 5(8): e745-e746. Ibrahim, M. F. I. (2020). Understanding and Framing The Middle-Class BruneiansThrough Food Choices. Master of Arts in Anthropology by Research Masters, Universiti Brunei Darussalam. Johns Hopkins University. (2020). "Food Systems Dashboard."   Retrieved 01/07/2020, from https://foodsystemsdashboard.org/countrydashboard. Kamis, Z., R. Amir, S. Tamin, R. Yaakub, I. Rahman, S. K. Ong and N. Kassim (2016). "Dietary sources of sodium and Socio-demographics correlate of sodium intake in Brunei Darussalam using 24 hours urinary sodium excretion." Brunei International Medical Journal 12: 60-69. Lee, S. H. F., A. Cunningham, R. Gharif, D. Koh, L. Lai, D. H. Petra, J. Wong and S. R. Yussof (2020). "Brunei Darussalam: country report on children's environmental health." Rev Environ Health 35(1): 15-25. Leong, J. F., H. Yakob, E. C. Fung and K. Pande (2016). "High prevalence of vitamin D insufficiency and deficiency in a mixed sample of patients in Brunei Darussalam."  12: 134-139. Ministry of Health (2010). National Health and Nutritional Status Survey (NHANSS) 2009-2011. Brunei Darussalam. Ministry of Health. (2020). "Multisectoral Task Force for Health."   Retrieved 03/07/2020, from http://www.moh.gov.bn/SitePages/mstfh.aspx. Ministry of Health (2020). National dietary guidelines for healthy eating Brunei Darussalam Ministry of Health. Brunei Darussalam. Ministry of Health (Brunei Darussalam). (2020). "Downloads for campaigns, policies and other documents."   Retrieved 07/07/2020, from http://www.moh.gov.bn/SitePages/Downloads.aspx. National Academies of Sciences, E., and Medicine. (2019). Sustainable diets, food, and nutrition: Proceedings of a workshop. Washington, DC. Ong, S. K., S. Z. Kahan, D. T. C. Lai, K. A. Si-Ramlee, M. A. Abdullah, N. Sidup, Z. Kamis and C. L. Chong (2020). "Prevalence of undetected hypertension and its association with socio-demographic and non-communicable diseases risk factors in Brunei Darussalam." Journal of Public Health. Ong, S. K., D. T. C. Lai, J. Y. Y. Wong, K. A. Si-Ramlee, L. A. Razak, N. Kassim, Z. Kamis and D. Koh (2017). "Cross-sectional STEPwise Approach to Surveillance (STEPS) Population Survey of Noncommunicable Diseases (NCDs) and Risk Factors in Brunei Darussalam 2016." Asia-Pacific journal of public health 29(8): 635-648. Oxford Business Group. (2016). "Brunei Darussalam explores agro-industy and rice cultivation to help assure food security." The Report: Brunei Darussalam 2016 Retrieved 06/07/2020, from https://oxfordbusinessgroup.com/overview/seeds-growth-sultanate-exploring-diverse-means-assuring-food-security-including-agro-industry-and Padua, A. M., K. C. Lim and K. Pande (2015). "Use of bone mineral density assessment in Brunei Darussalam."  11: 303-309. Pg Suhaimi, A. M. A., H. Abdul Rahman, S. K. Ong and D. Koh (2020). "Predictors of non-communicable diseases screening behaviours among adult population in Brunei Darussalam: a retrospective study." Journal of Public Health. Prentice, A. (2004). "Diet, nutrition and the prevention of osteoporosis." Public Health Nutr 7(1A): 227-243. Shaarif, M. and S. R. Ahmad (2016). "Fruits and vegetables consumption among students studying at Universiti Brunei Darussalam." Brunei International Medical Journal 12. Siti Fatimahwati Pehin Dato, M., I. Pg Siti Rozaidah Pg Hj and B. Khairul Hidayatullah (2020). Exploring the Entrepreneurial Motivations and Barriers of Agripreneurs in Brunei Darussalam. Economics, Business, and Islamic Finance in ASEAN Economics Community. P. Patricia Ordoñez de, A. Mohammad Nabil and A. Muhamad. Hershey, PA, USA, IGI Global: 31-56. Swinburn, B. A., V. I. Kraak, S. Allender, V. J. Atkins, P. I. Baker, J. R. Bogard, H. Brinsden, A. Calvillo, O. De Schutter, R. Devarajan, M. Ezzati, S. Friel, S. Goenka, R. A. Hammond, G. Hastings, C. Hawkes, M. Herrero, P. S. Hovmand, M. Howden, L. M. Jaacks, A. B. Kapetanaki, M. Kasman, H. V. Kuhnlein, S. K. Kumanyika, B. Larijani, T. Lobstein, M. W. Long, V. K. R. Matsudo, S. D. H. Mills, G. Morgan, A. Morshed, P. M. Nece, A. Pan, D. W. Patterson, G. Sacks, M. Shekar, G. L. Simmons, W. Smit, A. Tootee, S. Vandevijvere, W. E. Waterlander, L. Wolfenden and W. H. Dietz (2019). "The Global Syndemic of Obesity, Undernutrition, and Climate Change: The Lancet Commission report." The Lancet. Thompson, J. and I. Scoones (2009). "Addressing the dynamics of agri-food systems: an emerging agenda for social science research." Environmental Science & Policy 12(4): 386-397. Van Bortel, T., N. D. Wickramasinghe, A. Morgan and S. Martin (2019). "Health assets in a global context: a systematic review of the literature." BMJ open 9(2): e023810-e023810. Ward, K. (2012). "Musculoskeletal phenotype through the life course: The role of nutrition." Proceedings of the Nutrition Society 71(1): 27-37. World Cancer Research Fund. (2020). "NOURISHING and MOVING policy databases,."   Retrieved 05/07/2020, from https://policydatabase.wcrf.org/nourishing-moving-search. World Health Organization. (2018). "Non-communicable Diseases (NCD) Country Profile: Brunei Darussalam."   Retrieved 07/05/2020, from https://www.who.int/nmh/countries/2018/brn_en.pdf?ua=1. WWF, W. W. F. F. N. (2020). "Heart of Borneo."   Retrieved 14/07/2020, from https://wwf.panda.org/knowledge_hub/where_we_work/borneo_forests/. Yakub, K. B. (2012). An ethnograhphic study of Wasan rice farm in Brunei Darussalam. . Masters, Ritsumeikan Asia Pacific University. Yun, T. C., S. R. Ahmad and D. K. S. Quee (2018). "Dietary Habits and Lifestyle Practices among University Students in Universiti Brunei Darussalam." The Malaysian journal of medical sciences : MJMS 25(3): 56-66. Morris NP. The neglect of nutrition in medical education: a firsthand look. JAMA internal medicine. 2014 Jun 1;174(6):841-2. Ball LE, Hughes RM, Leveritt MD. Nutrition in general practice: role and workforce preparation expectations of medical educators. Aust J Prim Health. 2010;16(4):304-10. doi: 10.1071/PY10014. PMID: 21138698. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems [published correction appears in Lancet. 2019 Feb 9;393(10171):530] [published correction appears in Lancet. 2019 Jun 29;393(10191):2590] [published correction appears in Lancet. 2020 Feb 1;395(10221):338] [published correction appears in Lancet. 2020 Oct 3;396(10256):e56]. Lancet. 2019;393(10170):447-492. doi:10.1016/S0140-6736(18)31788-4 Womersley K, Ripullone K. Medical schools should be prioritising nutrition and lifestyle education. BMJ. 2017;359:j4861. Published 2017 Oct 26. doi:10.1136/bmj.j4861 Rajam DT, Idris FI, Kifli N, Abdul-Mumin KH, Hardaker G. Evolution of Undergraduate Medical Education in Brunei Darussalam. Brunei Int Med J.2021;17:55-60

Authors: Helena Trigueiro, Xunhan Li, Halima Jama, Mei yen Chan, Pauline Douglas, Sumantra Ray Reviewer and Editor: Ramya Rajaram Copyeditor: Veronica Funk Special Acknowledgement for Funding in Part: Mary Lim (NNEdPro Southeast Asia) In the pursuit of optimal health and an enhanced quality of life, nutrition emerges as a linchpin, with health professionals wielding a profound influence on guiding patients toward holistic well-being. However, a significant disparity exists, as medical doctors, irrespective of geographical region or training year, often grapple with inadequate exposure to nutrition during their education2,3. Despite China's ambitious medical education reforms, the crucial aspect of nutrition training seems to have been overlooked.4,5. Recognising this critical void, to assess the specific nutrition understanding of medical doctors, as well as the effect of online nutrition education, the Nutrition Education Leadership for Improved Clinical Outcomes (NELICO) project developed this groundbreaking pilot study in China. This initiative sought to delve into the nutrition knowledge, attitudes, practices (KAP), and training requirements of medical doctors and students, unravelling the intricacies of this educational deficit. Eight Chinese doctors and medical students (mean age of 25.6±3.4 years), lacking prior nutritional training, participated in an 8-hour online course titled ‘Nutrition, Cardiometabolic Health, and COVID-19’. The objective was clear – to gauge the impact of this online nutrition education on the participants' understanding of nutrition and its application in clinical settings. Employing an online structured KAP questionnaire before and after the course allowed for a meticulous examination of the shifts in knowledge, attitudes, and practices. Descriptive statistics illuminated the demographic landscape of the participants, while the Wilcoxon signed-rank test became the lens through which pre and post-course KAP scores were scrutinized. The findings were illuminating. A significant 77% of participants showcased satisfactory knowledge levels, indicating a promising start. Upon closer inspection: 43% displayed satisfactory attitudes toward nutrition, while 73% demonstrated satisfactory nutrition-related practices. The study unearthed substantial knowledge gaps, notably in areas crucial for clinical practice – "key micronutrients for respiratory tract infection" (25%) and "nutrients of the primary energy source" (62.5%). Interestingly, the knowledge scores exhibited no significant difference before and after the course (p>0.05), possibly influenced by the course's brevity and its more generalized approach to the vast realm of nutrition. The silver lining emerged in the form of transformed attitudes and practices. Post-course, participants exhibited significantly improved attitudes (p<0.05) with a shift from 2.13±0.35 to 3.25±0.89. Similarly, nutrition-related practices saw a notable positive change (p<0.05), rising from 23.88±2.23 to 26.50±3.21. Most medical students and doctors expressed eagerness to expand their nutritional knowledge, attributing their newfound awareness to the NELICO project's results. The pilot project, in essence, planted the seeds of curiosity and enlightenment among the participants, fostering a collective interest in advancing nutritional knowledge. The NELICO project envisions this pilot initiative as more than a standalone endeavor. It aspires to be a catalyst, a "seed" with the potential to sprout, proliferate, and inspire similar nutrition education initiatives. The broader goal is clear – to influence and reshape the medical nutrition education curriculum for Chinese doctors – today and tomorrow. The stark reality of inadequate nutrition exposure for medical professionals echoes globally, transcending borders. In unravelling the nutrition landscape within medical education through this pilot study in China, the NELICO project has exposed both challenges and promises. The compelling outcome of this study serves as a call to action for a universal integration of nutrition in medical education. With most participants showing promise in knowledge acquisition, our pilot becomes a catalyst for change. The study's revelations, coupled with the enthusiastic response from medical students and doctors, mark the inception of a broader mission. The NELICO project envisions a future where nutrition education becomes integral, not just in China but across the globe, ensuring every medical professional is equipped to enhance patient care through comprehensive nutritional understanding. The NELICO project envisions a future where every doctor, regardless of geographical location, is equipped to harness the power of nutrition for the betterment of patient outcomes and, ultimately, the health of our global community. References 1 Diet, nutrition and the prevention of chronic diseases: report of a Joint WHO/FAO Expert Consultation. WHO Technical Report Series, No. 916. Geneva: World Health Organization; 2003. 2 Crowley J, Ball L, Hiddink GJ. Nutrition in medical education: a systematic review. Lancet Planet Health 2019;3:e379–89. 3 Lepre B, Mansfield KJ, Ray S, et al. Reference to nutrition in medical accreditation and curriculum guidance: a comparative analysis. BMJ Nutr Prev Health 2021;4:e000234. 4 Wang, W. Medical education in China: progress in the past 70 years and a vision for the future. BMC Med Educ 21, 453 (2021). https://doi.org/10.1186/s12909-021-02875-6 5 Qiao J, Wang Y, Kong F, Fu Y. Medical education reforms in China. Lancet. 2023 Jan 14;401(10371):103-104. doi: 10.1016/S0140-6736(22)02629-0. PMID: 36641195; PMCID: PMC9836400.

Authors: Dr Dominic Crocombe & Dr Rajna Golubic Reviewers and Editors: Ramya Rajaram, Sumantra Ray Copyediting: Veronica Funk Diet is a key factor in the development, progression, and outcomes of many chronic diseases. Since its inception, NNEdPro Global Institute for Food, Nutrition and Health (NNEdPro Global Institute) has supported the research, development, and implementation of safe, effective and sustainable dietary interventions, including for type 2 diabetes mellitus (T2D). There is particularly good clinical evidence to support energy restricted diets to induce weight loss and subsequent remission of T2D (1,2), especially for low and/or very low calorie diets following the success of the DiRECT trial in the UK (3). In recent years, the body of evidence for low carbohydrate diets (LCDs) to achieve the same goals has also grown. NNEdPro Global Institute is proud to have contributed research on this topic and has published a number of scientific papers, including in our journal, BMJ Nutrition, Prevention and Health (4–7). In 2020, we published the clinical outcomes of an innovative NHS primary care service in which a LCD approach was offered to patients with T2D under the clinical supervision of Dr David Unwin at the Norwood Surgery (4). This initial paper reported the outcomes of 128 patients with T2D (27% of the total practice population who had T2D) who had been counselled and supported to follow a LCD over an average of 23 months. Significant improvements in body weight, glycaemic control, other cardiometabolic markers, and reduced the need for T2D medications were demonstrated. Remarkably, the rate of drug-free T2D remission, which is of utmost importance to long-term health outcomes (8), was 46%. Encouragingly, positive results were seen across a wide range of patients, including those of older age (>65 years), those with long-standing T2D (>6 years since diagnosis), and those with high baseline HbA1c. We also observed a significant improvement in lipid profile in this cohort, which predominantly comprised overweight or obese adults. However, we are aware of the emerging evidence of differential lipid responses to LCD according to adiposity. This phenomenon is termed the “lean mass hyper-responder phenotype” whereby consumption of LCD is associated with an elevated low density lipoprotein cholesterol in those with normal body weight but not in those with elevated body weight (9). Further studies from the Norwood Surgery cohort have suggested an improvement in renal function with a LCD, despite some concerns that a LCD may be detrimental to kidney health (10), and that patients in their first year of T2D diagnosis were particularly likely to achieve remission (5). It is worth noting that all results from the Norwood Surgery to date have come from retrospective clinical service evaluation/audit, and all patients had opted for the LCD intervention without randomisation or a formal control group. There are limitations to this research, especially in comparison to formal interventional trials, but the results are insightful, remarkable in their impact (both clinically and financially), and they make a compelling case for the potential of LCD interventions in routine clinical practice. Furthermore, the mechanisms that make clinical trials superior in the hierarchy of evidence, namely control groups, randomisation, and blinding, are notoriously difficult to implement in dietary intervention trials. We have commented further on the utility of both clinical audit and science-led research for dietary interventions elsewhere (6). In recent years, several more studies have reported in favour of LCDs in T2D. These include population-level studies (11), clinical trials (12–14), and systematic reviews and meta-analyses of existing evidence, amongst which is evidence of a dose-response relationship between reducing carbohydrate intake and positive outcomes (15–18). Others have highlighted how the quality of carbohydrates eaten, and indeed the quality of the overall diet, are also important considerations (11,19). Other points worth noting include a recent clinical trial of vegetarian and vegan LCDs in patients with T2D, which demonstrated effectiveness in clinical parameters, and a potentially favourable impact on greenhouse gas emissions for vegan LCDs (13). Finally, the LCD approach for T2D and other metabolic conditions has been demonstrated to be beneficial when provided via novel care models, including large scale telemedicine services (20,21). Important issues still open to debate include the definition of low (and/or very low) carbohydrate diets or ketogenic diets, the physiological effects of LCDs independent of weight loss, and the best strategies for implementation and long-term maintenance. In summary, we at NNEdPro Global Institute celebrate the growing acceptance that T2D remission is possible through dietary modification. Low and very low-calorie diets have a robust evidence base for this indication. The evidence base for LCDs is growing and this should be considered another valid option that is offered to patients with T2D. Modern healthcare systems would be of greater benefit to patients with T2D for expanding their nutrition and dietetics workforces. This, in addition to better nutrition education and training for all healthcare professionals providing care to patients with T2D is strongly recommended. References 1. Taylor R, Ramachandran A, Yancy WS, Forouhi NG. Nutritional basis of type 2 diabetes remission. BMJ. 2021 Jul 7;374:n1449. 2. Churuangsuk C, Hall J, Reynolds A, Griffin SJ, Combet E, Lean MEJ. Diets for weight management in adults with type 2 diabetes: an umbrella review of published meta-analyses and systematic review of trials of diets for diabetes remission. Diabetologia. 2022 Jan 1;65(1):14–36. 3. Lean ME, Leslie WS, Barnes AC, Brosnahan N, Thom G, McCombie L, et al. Primary care-led weight management for remission of type 2 diabetes (DiRECT): an open-label, cluster-randomised trial. The Lancet. 2018 Feb 10;391(10120):541–51. 4. Unwin D, Khalid AA, Unwin J, Crocombe D, Delon C, Martyn K, et al. Insights from a general practice service evaluation supporting a lower carbohydrate diet in patients with type 2 diabetes mellitus and prediabetes: a secondary analysis of routine clinic data including HbA1c, weight and prescribing over 6 years. BMJ Nutrition, Prevention & Health [Internet]. 2020 Dec 1 [cited 2024 Jan 20];3(2). Available from: https://nutrition.bmj.com/content/3/2/285 5. Unwin D, Delon C, Unwin J, Tobin S, Taylor R. What predicts drug-free type 2 diabetes remission? Insights from an 8-year general practice service evaluation of a lower carbohydrate diet with weight loss. BMJ Nutrition, Prevention & Health [Internet]. 2023 Jun 1 [cited 2024 Jan 20];6(1). Available from: https://nutrition.bmj.com/content/6/1/46 6. McAuliffe S, Unwin D, Bradfield J, Ray S, Martyn K. Bridging the gap between science-led research and evaluation of clinical practice: the role of service innovation audits and case studies. BMJ Nutrition, Prevention & Health [Internet]. 2021 Jun 1 [cited 2024 Jan 20];4(1). Available from: https://nutrition.bmj.com/content/4/1/350 7. Cupit C, Redman E. Supporting people to implement a reduced carbohydrate diet: a qualitative study in family practice. BMJ Nutrition, Prevention & Health [Internet]. 2021 Jun 1 [cited 2024 Jan 20];4(1). Available from: https://nutrition.bmj.com/content/4/1/226 8. Gregg EW, Chen H, Bancks MP, Manalac R, Maruthur N, Munshi M, et al. Impact of remission from type 2 diabetes on long-term health outcomes: findings from the Look AHEAD study. Diabetologia [Internet]. 2024 Jan 18 [cited 2024 Jan 20]; Available from: https://doi.org/10.1007/s00125-023-06048-6 9.  Soto-Mota A, Flores-Jurado Y, Norwitz NG, Feldman D, Pereira MA, Danaei G, et al. Increased LDL-cholesterol on a low-carbohydrate diet in adults with normal but not high body weight: a meta-analysis. The American Journal of Clinical Nutrition. 2024 Jan;S0002916524000091. 10. Unwin D, Unwin J, Crocombe D, Delon C, Guess N, Wong C. Renal function in patients following a low carbohydrate diet for type 2 diabetes: a review of the literature and analysis of routine clinical data from a primary care service over 7 years. Current Opinion in Endocrinology, Diabetes and Obesity. 2021 Oct;28(5):469. 11. Hu Y, Liu G, Yu E, Wang B, Wittenbecher C, Manson JE, et al. Low-Carbohydrate Diet Scores and Mortality Among Adults With Incident Type 2 Diabetes. Diabetes Care. 2023 Feb 14;46(4):874–84. 12. Gram-Kampmann EM, Hansen CD, Hugger MB, Jensen JM, Brønd JC, Hermann AP, et al. Effects of a 6-month, low-carbohydrate diet on glycaemic control, body composition, and cardiovascular risk factors in patients with type 2 diabetes: An open-label randomized controlled trial. Diabetes, Obesity and Metabolism. 2022;24(4):693–703. 13. Jenkins DJ, Jones PJ, Abdullah MM, Lamarche B, Faulkner D, Patel D, et al. Low-carbohydrate vegan diets in diabetes for weight loss and sustainability: a randomized controlled trial. The American Journal of Clinical Nutrition. 2022 Nov 1;116(5):1240–50. 14. Durrer C, McKelvey S, Singer J, Batterham AM, Johnson JD, Gudmundson K, et al. A randomized controlled trial of pharmacist-led therapeutic carbohydrate and energy restriction in type 2 diabetes. Nat Commun. 2021 Sep 10;12(1):5367. 15. Soltani S, Jayedi A, Abdollahi S, Vasmehjani AA, Meshkini F, Shab-Bidar S. Effect of carbohydrate restriction on body weight in overweight and obese adults: a systematic review and dose–response meta-analysis of 110 randomized controlled trials. Frontiers in Nutrition [Internet]. 2023 [cited 2024 Jan 20];10. Available from: https://www.frontiersin.org/articles/10.3389/fnut.2023.1287987 16.         Nicholas AP, Soto-Mota A, Lambert H, Collins AL. Restricting carbohydrates and calories in the treatment of type 2 diabetes: a systematic review of the effectiveness of ‘low-carbohydrate’ interventions with differing energy levels. Journal of Nutritional Science. 2021 Jan;10:e76. 17. Goldenberg JZ, Day A, Brinkworth GD, Sato J, Yamada S, Jönsson T, et al. Efficacy and safety of low and very low carbohydrate diets for type 2 diabetes remission: systematic review and meta-analysis of published and unpublished randomized trial data. BMJ. 2021 Jan 13;372:m4743. 18. Jayedi A, Zeraattalab-Motlagh S, Jabbarzadeh B, Hosseini Y, Jibril AT, Shahinfar H, et al. Dose-dependent effect of carbohydrate restriction for type 2 diabetes management: a systematic review and dose-response meta-analysis of randomized controlled trials. The American Journal of Clinical Nutrition. 2022 Jul 1;116(1):40–56. 19. Hou W, Han T, Sun X, Chen Y, Xu J, Wang Y, et al. Relationship Between Carbohydrate Intake (Quantity, Quality, and Time Eaten) and Mortality (Total, Cardiovascular, and Diabetes): Assessment of 2003–2014 National Health and Nutrition Examination Survey Participants. Diabetes Care. 2022 Sep 29;45(12):3024–31. 20. Athinarayanan SJ, Adams RN, Hallberg SJ, McKenzie AL, Bhanpuri NH, Campbell WW, et al. Long-Term Effects of a Novel Continuous Remote Care Intervention Including Nutritional Ketosis for the Management of Type 2 Diabetes: A 2-Year Non-randomized Clinical Trial. Frontiers in Endocrinology [Internet]. 2019 [cited 2024 Jan 20];10. Available from: https://www.frontiersin.org/articles/10.3389/fendo.2019.00348 21. Saslow LR, Summers C, Aikens JE, Unwin DJ. Outcomes of a Digitally Delivered Low-Carbohydrate Type 2 Diabetes Self-Management Program: 1-Year Results of a Single-Arm Longitudinal Study. JMIR Diabetes. 2018 Aug 3;3(3):e9333.

Authors: Harmanpreet Kaur, Wanja Nyaga and Sarah Armes Editors: Ramya Rajaram and Sumantra (Shumone) Ray Key Contributors: Sucheta Mitra and the Mobile Teaching Kitchen (MTK) India Chapter (www.mtki.org) Digital Editing: Matheus Abrantes Acknowledgements: We would like to acknowledge and thank Asim Kumar Manna, Debashis Chakraborty, the MTK Champions, Elizabeth Richards, Chitra Ray, Mitali Gupta, and other vital individuals of the Bhavishya Shakti Cooperative Society. In February 2015, Kolkata hosted a significant event - the 14th World Congress on Public Health, centred around the theme "Healthy People - Healthy Environment." This gathering was pivotal for transformation, bringing together insights from diverse public health disciplines to confront the global imperative of enhancing human well-being. Post-congress, the NNEdPro Global Institute for Food, Nutrition and Health undertook a mission to institute a Teaching Kitchen Model in two urban slums, namely Chetla Lock Gate and R.G.Kar Canal West. This initiative was propelled by the overarching vision of eliminating malnutrition by 2030. Initially, the Teaching Kitchen aimed to impart nutrition knowledge to marginalised women in Kolkata. However, recognising the potential for broader impact, the model evolved into a Mobile Teaching Kitchen (MTK) in 2018. This transition enhanced nutritional outreach and envisioned creating livelihood opportunities for women by empowering them with catering skills. This strategic shift aimed to positively impact the health and nutritional status of the community at large. From 2015 to 2018, women from the R.G. Kar and Chetla slums underwent nutrition training using the MTK, guided by local dietitians, doctors, and volunteers. The 'See One, Do One, Teach One' approach facilitated effective knowledge retention within the community. By 2019, twelve women took a significant step forward - they formed a Cooperative Society named 'Bhavishya Shakti: Empowering the Future.' Bhavishya Shakti Cooperative Society initiated a Community Kitchen that caters to and sells nutritious, healthy, and affordable food across Kolkata and acts as a beacon for positive change. Operating through a Mobile Unit and a Stationary Base Kitchen, the Cooperative Society disseminates nutrition, healthy eating, and lifestyle knowledge. The Mobile Unit moves around Lake Town, Bangur, Kalindi, and R.G.kar. At the same time, the Stationary Base Kitchen in Lake Town serves the South Dum Dum Municipality, filling the void left by the inactive Mobile Unit during the COVID-19 pandemic. In 2022, the Cooperative Society entered a new phase, conducting the second round of 'See One, Do One, Teach One' (SODOTO) training in the Chetla slum area. Twenty participants were trained in cooking low-cost nutritious food, with four individuals continuously groomed by the Bhavishya Shakti team to become micro-entrepreneurs. Beyond the core activities of the MTK, the Cooperative Society started conducting Awareness Sessions in collaboration with various NGOs in Kolkata, amplifying the impact of their initiative. Notably, the success of the MTK model in Kolkata has sparked replication in diverse locations across India. Collaborations have been forged to implement versions of MTK in the slums of Calcutta Rescue in Kolkata, East Delhi slums with Vertiver, and rural Punjab, Sanghol, in partnership with Cordia Group of Institutes. In the relentless pursuit of its mission, the Bhavishya Shakti Cooperative Society strives beyond the mere establishment of Mobile Teaching Kitchens. The ultimate goal is to create a sustainable and nutrition-sensitive microenterprise that provides livelihoods to the champions emerging from the 'See One, Do One, Teach One' training and channels a portion of the generated revenue back into the community. This innovative approach aims to foster a cyclical system where the community benefits from subsidised meal provisions, educational programmes, and other essential services. By interweaving economic empowerment with community well-being, the Cooperative Society envisions a future where the impact of their initiative reaches beyond nutritional education and micro-entrepreneurship, leaving a lasting positive mark on the health and welfare of the communities they serve. Through this holistic approach, the Bhavishya Shakti Cooperative Society aspires to be a beacon of sustainable change, echoing the spirit of the 14th World Congress on Public Health. Looking ahead, Bhavishya Shakti Cooperative Society envisions a newer version of the MTK tailored for the Santhali community in Jharkhand. Collaborating with the University of East Anglia, Charities Aid Foundation, and the PRADAN team, this future endeavour underscores the commitment to extending the transformative impact of nutrition education and micro-enterprise empowerment to even more communities in need. Watch below a brief video presentation by Matheus Abrantes linking the MTK with the concepts of Microfinance and Microenterprise in India and beyond:

Author - Ramya Rajaram Editor - Sumantra (Shumone) Ray Key Contributor –  Harmanpreet Kaur Digital Editing – Matheus Abrantes Acknowledgements - We would like to acknowledge and thank the LLL Founder, Nikitah Rajput Ray, as well as the Educational Supervisors of the LLL: Elizabeth Richards, Chitra Ray, Mitali Gupta, and several individuals involved in the India Chapter of the Mobile Teaching Kitchen International Initiative as well as the NNEdPro Virtual Core and its India Team. In the vast landscape of India, the harsh grip of poverty often denies education to children from socioeconomically disadvantaged backgrounds, perpetuating a relentless cycle of illiteracy leading to insurmountable inequity. However, amidst these challenges, there shines a beacon of hope - the Little Literacy Library (LLL). This heartwarming initiative, based in Kolkata, India, is dedicated to breaking the shackles of illiteracy and bridging the educational gap in marginalized communities. Let's delve into the inspiring story of LLL, a vision born from compassion and commitment. The roots of the Little Literacy Library can be traced back to 2021 when a compassionate teenager, Nikitah Rajput Ray, envisioned a society where inequality is met with education. The idea took tangible form after successfully raising funds through a Diwali workshop at St Leonards School in St Andrews, aimed at raising funds to spread kindness in the community. This marked the inception of an initiative that would grow to become a powerful force for change. Core Belief and Mission: At the heart of LLL lies a fundamental belief: education is a right for every child. The initiative aspires to create a secure and nurturing environment where children not only learn but also thrive. The mission is clear: to unlock the untapped potential of the next generation by seamlessly integrating English language literacy with education in essential life skills as well as literacy in key concepts of food, nutrition, and health. A tangible commitment to this mission is reflected in the provision of free monthly nutritious meals through Mobile Teaching Kitchen (MTK) visits to two designated slum areas in Kolkata (India), where there are LLLs. The core objective of the Little Literacy Library (LLL) is indeed profound. It aspires to catalyse the untapped potential inherent in the next generation by skillfully aligning linguistic literacy with indispensable life skills in the realms of food, nutrition, and health. The overarching mission is steadfastly committed to establishing a secure and nurturing educational environment. Within this environment, children are not only afforded the opportunity to learn but are also provided with the conditions necessary for holistic growth. Moreover, the mission seeks to empower these children to transcend the educational barriers imposed by the constraints of poverty, thereby fostering a comprehensive and transformative educational experience. Current Impact and Growth: In 2022, NNEdPro initiated the LLL project in two of its base slums in Kolkata (Chetal and RG Kar). Fast forward to the present, and the Chetla Little Literacy Library recently celebrated its one-year anniversary. Following closely, the RG Kar library gained momentum and is now supporting 16 children. Together, both libraries are making a substantial impact, supporting an initial group of 45 children with education, engaging activities, nutritious foods, and instilling healthy eating habits, along with promoting WASH principles. The Need for Expansion: While celebrating preliminary successes, LLL recognizes the imperative need to expand its reach to a wider population in India. The goal is ambitious - to shape a brighter future for the country through Foreign Language Literacy. The potential impact of this expansion is immeasurable, promising positive transformations in the lives of many more children. The expansion can only be achieved through a louder voice propagated through collective support from compassionate individuals. The Mobile Teaching Kitchen (MTK) plays a pivotal role in supporting the Little Literacy Library's mission. MTK serves free meals to children attending the LLL in their locality, not only sustaining those already part of the initiative but also encouraging other children from the slums to join. MTK Educational Supervisors actively contribute by sharing nutritional and basic hygiene knowledge with the children of LLL, ensuring a holistic approach to their development. Your Invitation to Change Lives: As compassionate individuals, you are invited to join this transformative journey by supporting the Little Literacy Library. Your support is not merely a contribution. It is an investment in reshaping destinies, fostering a culture of learning, growth, and empowerment. Together, let us illuminate young minds and build a future where education knows no boundaries. The Little Literacy Library stands as a testament to the transformative power of compassion and education. In contributing to this initiative, you become a catalyst for change, actively participating in the construction of a future where every child has the opportunity to learn, thrive, and break free from the cycle of illiteracy. Please contribute now to be a part of this remarkable journey toward a brighter, more educated tomorrow. Click here for donations in British Pounds and click here for donations in Indian Rupees. Note: Nikitah Rajput Ray had the opportunity to present and discuss the LLL to the Immediate Past President of the Republic of India, His Excellency Ram Nath Kovind, who pleaded his strong support for the LLL as well as the MTK at Janpath on the 23rd of August 2023 just before the landing of Chandrayan on the Moon. It would be amazing to think that with better nutrition and literacy, every child in India, no matter what their background, can aspire to the dizzy heights of science and innovation, as demonstrated by the amazing team behind the Indian Space Research Organisation and similarly inspiring initiatives!

The NNEdPro International Summit on Food, Nutrition and Health is not just an event; it is a confluence of ideas, research, and collaborative efforts aimed at addressing the global challenges in nutrition and health. This year, the Summit included a series of Pre-Summit Satellite Events, each delving deep into various facets of nutrition, from economic sustainability to environmental concerns and social implications. Pre-Summit Satellite Event 1: APAC Regional Networks The APAC Regional Networks event marked an exciting start, featuring a collaboration of networks from Australia & New Zealand, South East & East Asia, and India & South Asia. The session underscored the theme of economic sustainability with innovative approaches like the OzHarvest Nourish Programme. It provided a platform for discussing technology integration in nutrition, exemplified by the overview of the food delivery app Swiggy. The session concluded with an engaging panel discussion focusing on creating actionable steps for addressing economic sustainability in these regions. Pre-Summit Satellite Event 2: EMEA and Central Asia Regional Networks This event united diverse regions, including the Middle East, Central Asia, the UK, Ireland, Pan Africa, and Europe. The presentations covered a spectrum of topics, from the impact of climate change on food systems to the psychological benefits of a Mediterranean diet. A significant highlight was the discussion on environmental sustainability, emphasising the critical nature of food and nutrition security in these regions. Pre-Summit Satellite Event 3: Americas Regional Networks This summit segment shed light on social sustainability, a crucial aspect of public health. The presentations encompassed a range of topics, including the CAN DReaM project, which delved into policy approaches for disease-related malnutrition. Another noteworthy presentation was on food insecurity in Brazil during the COVID-19 pandemic, highlighting the urgent need for resilient food systems. Pre-Summit Satellite Event 4: Independent Research Dedicated to human intervention studies and data science, this event brought cutting-edge nutrition research. It included insights on dietary assessment techniques, the intersection of nutrition and cardiometabolic risk, and the gaps in nutrition knowledge among healthcare professionals. These discussions highlighted the importance of integrating data science and research in developing effective nutrition interventions. Pre-Summit Satellite Event 5: Social Enterprise The event covered an overview of the Mobile Teaching Kitchen Initiative (MTKi) in India, Mexico, the UK and the USA. We also discussed a few social enterprise models being utilised in our initiative worldwide and debated the current needs and next steps in this area. Pre-Summit Satellite Event 6: Education & Training This event emphasised the global scope of medical and healthcare nutrition education. It showcased the evolution and globalisation of nutrition education and the role of coalitions like the UK Nutrition Implementation Coalition in advancing this field. Discussions also covered the significance of conferences like the ANZAHPE in fostering professional development in health education. Pre-Summit Satellite Event 7: Future Food Institute & NNEdPro Collaboration The collaboration between Future Food Institute and NNEdPro marked a fascinating finale to the satellite events. It brought to the forefront the need for sustainable resourcing and interdisciplinary innovation in nutrition. The panel discussions were particularly thought-provoking, stimulating conversations on securing sustainable resources for nutrition initiatives. Main Summit: 9th International Summit on Nutrition and Health The main event was a comprehensive exploration of resourcing for sustainable food and nutrition security. The Summit's sessions covered a diverse array, encompassing discussions on the significance of food diplomacy, strategies to address food insecurity in vulnerable populations, and the crucial role of science communication in achieving food security. Each presentation contributed valuable insights into developing sustainable, healthy, and resilient food systems by way of sustainable resourcing. Awards and Recognitions The Summit was also a celebration of achievements in nutrition and health. The awards ceremony recognised individuals and groups who contributed significantly to the field. These awards underscored the importance of innovative solutions, academic research, and practical interventions in advancing global nutrition and health. Please click here to check the winners. Looking Forward The NNEdPro International Summit on Nutrition and Health highlighted the current state of nutrition and health globally and paved the way for future collaborations and innovations in the field. The diverse range of topics discussed, from technological integrations in food delivery to the role of diet in mental health, reflects the multifaceted nature of nutrition and its impact on public health. Learn more about the Summit at www.nnedpro.org.uk/summit

The partnership between NNEdPro and the Swiss Re Institute (SRI) started in October 2019. After four years of fruitful exchanges, it's a moment to reflect on the milestones and achievements as this collaboration comes to an end. Unravelling the Complexity of Nutrition and Cardiovascular Diseases through Data Science Cardiovascular diseases (CVD), such as heart attacks and strokes, claim millions of lives every year across the globe (1). In the fight against CVD, timely screening for risk factors is paramount. In this collaborative effort, NNEdPro and SRI have interrogated available large datasets such as the National Survey of Health and Development (NSHD) and UK Biobank, through traditional regression models and innovative causal inference analysis to disentangle the relative contributions of clinical and behavioural risk factors in CVD onset, thus paving the way for more targeted and effective prevention strategies. This study has the potential to offer guidance to healthcare professionals and policymakers on the combinatorial use of CVD risk factors with the aim of reducing morbidity and mortality. The International Summits NNEdPro International Summits on Nutrition and Health are annual scientific events organised by NNEdPro, BMJ Nutrition Prevention and Health and the International Academy of Nutrition Educators. They bring together experts, change-makers, and thought leaders from across the globe and offer a platform for sharing expertise and experiences whilst offering practical insights and real-world applications to current and emerging nutrition and health problems. These Summits are a testament to the multidisciplinary nature of NNEdPro’s work. SRI has previously supported and actively participated in the events by featuring guest speakers from their company. In 2022 Dr Adam Strange spoke on the topic of ‘Building a holistic view of health: a deep dive into diabetes in Asia’, and in 2021, Dr Christoph Nabholz presented ‘A holistic view on health resilience, from environment to nutrition’. This involvement offers opportunities for the meaningful exchange of insights. It adds a practical dimension to the academic discussions, thus bridging the gap between research and tangible applications in the insurance and healthcare sectors. iKANN: A Beacon of Knowledge Another achievement of this partnership is the development and growth of iKANN, the open-access online portal of the International Academy of Nutrition Educators (IANE). Under the collaboration between Swiss Re and NNEdPro, iKANN has launched two remarkable initiatives: 1. Nutrition and COVID-19 Evidence Synthesis The COVID-19 pandemic necessitated a concerted effort to collect and disseminate relevant information to mitigate the impacts of the pandemic on diet, nutrition and health. The collection assesses the direct effects of COVID-19 but also explores the critical issues of food and nutrition security that have emerged during the pandemic. Note: The work continuously undertaken over 3 1/2 years by a dedicated Nutrition and COVID-19, Taskforce was presented at the International Union of Nutritional Sciences in December 2022, and compiled into an audiobook released in 2023. Check it out. 2. Nutrition, Cardiometabolic, and Vascular Health The iKANN Nutrition, Cardiometabolic, and Vascular Evidence Collection includes a compilation of guidance from a variety of international, national and regional representative bodies on CVD prevention and management. The collection also serves as a repository for published research in this field. This evidence tracker represents a living collection of published original research and reviews which underpin research related to cardiometabolic and vascular health organised around known pathways linking the two, to diet. This collection aims to inform the public, identify developing research, and stimulate discussion around the role of nutrition in cardiometabolic and vascular health. Concluding remarks Over the past four years, NNEdPro and Swiss Re Institute fostered meaningful discussions and made significant strides in nutrition, health, and data science through the International Summits, the iKANN, which is an open-access knowledge hub. As our formal collaboration concluded at the end of October 2023, we extend our gratitude to the dedicated teams and individuals who contributed to these remarkable achievements. The impact of our joint efforts, from informing public health policies to addressing the multifaceted challenges posed by global crises like COVID-19, resonates as a legacy of our shared commitment to building a healthier, more resilient future. Learn more about our Data Science and Evidence Synthesis Hub Note: We will continue to publish a series of outputs, including peer reviewed papers from the above work over 2024/25. NNEdPro 15-Anniversary Letters of Support References 1. Fitzmaurice C, Allen C, Barber RM, Barregard L, Bhutta ZA, Brenner H, Dicker DJ, Chimed-Orchir O, Dandona R, Dandona L, Fleming T. Global, regional, and national cancer incidence, mortality, years of life lost, years lived with disability, and disability-adjusted life-years for 32 cancer groups, 1990 to 2015: a systematic analysis for the global burden of disease study. JAMA oncology. 2017 Apr 1;3(4):524-48. Members Acknowledgements Swiss Re sponsors Jeff Bohn Christoph Nabholz Natalie Kelly Jolee Crosby Amanda Hosken Project management Edelweiss Choi Louise Haines Sobia Hamid Kai Zhang Project team/experts Adam Strange Doug Rix Daniel Meier John Schoonbee Prachi Patkee Michael Ducker Data Science Team Prof Sumantra Ray Dr Rajna Golubic Dr Christine Delon Dr Federica Amati Dr Claudia Tramontt Dr Marjorie Lima do Vale Sarah Armes Xunhan Liu Mayara de Paula Ravi Mohan Lal Ramya Rajaram University of California Berkeley (Dr Saad Mouti, Dr Jeffrey Bohn, Nate Jansen) 2022 International Summit Dr Breanna Lepre Dr Celia Laur Claudia Mitrofan Dominic Crocombe Jorgen Johnsen Kai Sento Kargbo Dr Kathy Martyn Kannan Raman Dr Marjorie Lima do Vale Prof Martin Kohlmeier Matheus Abrantes Matija Mitak Mei Yen Chan Mercedes Zorilla Tejeda Sarah Anderson Sarah Armes Sonigitu Ekpe Sucheta Mitra Prof Sumantra Ray Xunhan Li 2021 International Summit Ananya (Ria) Roy Dr Celia Laur Elaine MacAninch RD Prof Eleanor Beck Helena Trigueiro James Bradfield RD Kai Sento Kargbo Dr Kathy Martyn Dr Luke Buckner Prof Martin Kohlmeier Matheus Abrantes Mercedes Tejeda Nikhita Raja Mayara de Paula Melissa Adamski Pauline Douglas RD Shane McAuliffe RD Sucheta Mitra Prof Sumantra Ray iKANN Breanna Lepre James Bryant Jeffrey Bohn Jorgen Johnsen Lauren Ball Marjorie Lima do Vale Matheus Abrantes Sally Ayyad Sarah Armes Selvarani Elahi Shane McAuliffe Sucheta Mitra Prof Sumantra Ray Xunhan Li

Written by: Wanja Nyaga Reviewed by: Kichelle Williams-Robinson and Matheus Abrantes Key Contributors and Presenters for the Day: Sumantra Ray, Kantesh Chowdhury, Wanja Nyaga, Sarah Armes, Sucheta Mitra, Matheus Abrantes and Pauline Douglas In today's world, it can be difficult to make healthy choices about what to eat, and it's easy to get caught up in unhealthy habits with the rise in the availability of convenient, fast foods. Due to this, it is important for individuals and families to learn about nutrition and how to cook healthy and affordable meals. A culinary nutrition education workshop is a great way to do both. These workshops teach participants about the basics of nutrition, as well as how to prepare healthy and delicious meals. During the NNEdPro Mobile Teaching Kitchen (MTK) Culinary Nutrition Workshop held on 8th November in Dundee, Scotland, the participants learned about different food groups, how to read food labels, and how to make healthy swaps in the recipes and the nutrient profiles for each dish. To start us off, on the day participants had the superfood millet salad (savoury) and millet upma (sweet) prepared by NNEdPro’s Executive Chef Kantesh Chowdhury. The millet-based dishes were inspired by the U.N. General Assembly recent adoption. The FAO/UN resolution, sponsored by India and supported by more than 70 countries, declared 2023 as the International Year of Millets. The resolution is intended to increase public awareness on the health benefits of millets and their suitability for cultivation under tough conditions marked by climate change. The workshop was hosted by Kichelle, and it featured a combination of cooking sessions led by Kantesh and nutrition education sessions led by NNEdPro nutritionists Professor Sumantra Ray and Wanja Nyaga. Examples of dishes prepared by the culinary faculty and students include Wholesome Vegetable Pulao, Tantalising Egg Kosha, Mellow Mixed Daal, Zesty Tomato Salad and the Soulful Gajar Halwa. Some of the other topics shared include Nutritional Analysis of Recipes by Sarah Armes, Food-based Microenterprise by Matheus Abrantes, Importance of Healthy Hydration by Prof Pauline Douglas and Innovation in Scottish Food Security by Prof Alex Johnstone and Dr Marta Lonnie from the Rowett Institute, University of Aberdeen. The Lord Provost of Aberdeen, Dr David Cameron shared his message of support for the event and NNEdPro’s aim; To tackle the global crisis of malnutrition (in all its forms) by conducting research and delivering education in gap areas, empowering professionals, policymakers and the public; to facilitate sustainable improvements in nutrition and health behaviours, accelerating progress towards the United Nations 2030 goals. All participants enjoyed preparing the nutritious dishes and completed taste testing proformas and Evaluation Questionnaires at the start and end of the session. This culinary nutrition education workshop serves as a template for the collaborations that NNEdPro hopes to form with colleges within the UK regional network and hopefully in other global networks.

Written by Wanja Nyaga and Matheus Abrantes Reviewed by Professor Sumantra Ray Earlier this year, the UK MTK's soft launch in Cambourne paved the way for the NNEdPro-UK roadshow events in September in various parts of the UK, namely Cambridge, Belfast, Aberdeen and Dundee. The roadshow partnered with the University of Queensland, Center for Community Health & Wellbeing. NNEdPro 15-Year Impact Report Launch – 12th September at the WHOCC at Imperial College NNEdPro kicked off the month with a significant milestone – its 15-year impact report launch. Hosted at the WHOCC at Imperial College, this event provided a comprehensive overview of NNEdPro's journey, showcasing the organisation's significant contributions to nutrition education and innovation over the past decade and a half. Check it out. Mobile Teaching Kitchen International Initiative Event – 13th September at Fitzwilliam College at the University of Cambridge On the following day, participants had the opportunity to gain valuable insights into the Mobile Teaching Kitchen International Initiative. This event, held at Fitzwilliam College, delved into the innovative initiative to promote practical nutrition education worldwide. Attendees explored how this initiative makes a difference in the UK, Australia, and beyond. CREATE Global E-Academy Launch Event – 15th September at St John’s Innovation Centre in Cambridge 15th September marked the launch of the CREATE Global E-Academy at the St John’s Innovation Centre in Cambridge. This event introduced an exciting platform for online education in the field of nutrition. With the launch of the E-Academy, NNEdPro is making nutrition education accessible to a global audience, fostering knowledge exchange and collaboration in the digital age. During the launch, members of the Modality partnership were awarded recognition certificates; Dr Vijaykumar, the National Research Lead for Modality Partnership, attended the launch event and shared on the impactful partnership between Modality and NNEdPro that continues to promote nutrition education for healthcare professionals. Annual NNEdPro-NICHE Symposium – 19th September at Ulster University One highlight of the month was the Annual NNEdPro-NICHE Symposium, held on 19th September at Ulster University. This symposium brought together experts, researchers, and educators worldwide to discuss global nutrition, health, and disease. Attendees had the chance to engage in insightful discussions and gain a deeper understanding of the latest advancements in the field. Mobile Teaching Kitchen International Initiative Workshop – 21st September On 21st September, NNEdPro hosted a workshop on the Mobile Teaching Kitchen International Initiative. This workshop provided a deep dive into the programme's impact in the UK and offered valuable perspectives on its summative thinking in Australia. Attendees explored how hands-on nutrition education can empower communities and individuals to make healthier choices. On that day, we had the honour to meet the Lord Provost of Aberdeen, who extended his unwavering support, and esteemed researchers from the institute. MTK Taste Testing Session – 22nd September in Dundee Closing out the month, a taste testing session was held in Dundee on 22nd September. Participants had the opportunity to experience firsthand the culinary delights and nutritional benefits of the Mobile Teaching Kitchen's offerings. This interactive session highlighted the importance of practical, engaging nutrition education. The participants also filled in a proforma during the taste-testing session, and the results were extremely positive. You can check out the table here. Thank you to professional Chef Kantesh Chowdhury for his generous donation in making this session possible. Conclusion Nutrition roadshow events are a great way to learn about health and nutrition in a fun and engaging way. These events typically feature nutrition workshops, brainstorming sessions and taste testing. For the general audience, nutrition roadshow events are an excellent opportunity to meet with registered dietitians, nutritionists and other healthcare providers and to learn about the latest research on health and nutrition. Some additional activities that might take place at a nutrition roadshow include: Interactive exhibits that facilitate learning about different foods and nutrients and how to make healthy choices. Health screenings include checking blood pressure, cholesterol, and other health markers. Nutrition counselling sessions where participants can talk to a registered dietitian or other nutrition expert about their individual needs and goals. Following the successful roadshow events, new partnerships were formed, including with the Angus and Dundee Community College, where the first Culinary Training of the MTK will take place on the 8th of November. These partnerships help accelerate NNEdPro's efforts towards nutrition education and translation of research to applicable knowledge.

Written by Jaroslav Guzanic A cuisine is a specific complex of culinary traditions and practices, combination of ingredients, often associated with a specific culture or region. Each cuisine involves food preparation in a particular style, of food and drink of particular types, to produce individually consumed items or distinct meals. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on such culinary practices. Combining various ingredients serves not just to achieve a symphony of flavours, but it is to understand the chemical compounds that create how those flavours are created and how they are interconnected. Western cuisines show a tendency to use ingredient pairs that share most flavour compounds, supporting the so-called food pairing hypothesis. By contrast, East Asian cuisines tend to avoid compound sharing ingredients1. In this blog, we will dive into the science behind food pairing and provide introductory explanations to become familiar with the fundamentals of food pairing and elements of neurogastronomy. Food Pairing Hypothesis and Understanding the Principles Although many factors such as colors, texture, temperature, and sound play an important role in food sensation, palatability is largely determined by flavour, representing a group of sensations including tastes and different molecules that stimulate taste buds. Therefore, the flavour compound (chemical) profile of the culinary ingredients is a natural starting point for a systematic search for principles that might underlie our choice of acceptable ingredient combinations2,3. A hypothesis, which over the recent years has received attention among some chefs and food scientists, states that ingredients sharing flavour compounds are more likely to taste well together than ingredients that do not. Chemical compounds in foods are what give them their unique flavours. Foods made up of similar compounds taste good together because they have that chemical element in common. This food pairing hypothesis has been used to search for novel ingredient combinations and has prompted, for example, some contemporary restaurants to combine white chocolate and caviar, as they share trimethylamine and other flavour compounds, or chocolate and blue cheese that share at least seventy-three flavour compounds. Furthermore, there are many ingredients whose main role in a recipe may not be only flavouring but something else as well (e.g., eggs' role to ensure mechanical stability and texture or paprika's role to add vivid colors). Finally, the flavour of a dish owes as much to the mode of preparation as to the choice of ingredients. However, our hypothesis is that, given the large number of recipes we use in our analysis (56,498), such factors can be systematically filtered out, allowing for the discovery of patterns that may transcend specific dishes or ingredients4. Classic Food Pairings: Understanding Why They Work One of the best ways to understand the principles of food pairing is to explore some classic examples. Classic food pairings are tried and true combinations that have stood the test of time for a reason: they work. From tomatoes and basil to chocolate and coffee, these pairings have been used for years because they share flavour molecules that complement each other. For example, tomatoes and basil both contain a high concentration of the same flavour molecule, called linalool, which is responsible for their characteristic herbaceous aroma. This is why they work so well together in dishes like bruschetta and pasta sauce. Understanding why these classic pairings work can help you identify potential pairings in your own cooking and create delicious and personalized meals. Contrasting Flavors in Food Pairing: Balancing and Enhancing a Dish One of the most powerful tools in food pairing is the use of contrasting flavours. Contrasting flavours can be used to balance out a dish and make it more interesting, or to enhance the main flavours. For example, the acidity in tomatoes can be balanced by the fat in cheese, making them a perfect pairing in a caprese salad. Similarly, the sweetness of a dessert can be balanced by the bitterness of a cup of coffee, making them a perfect ending to a meal or adding a few drops of tabasco in gazpacho soups to increase the acidity. On the other hand, supplementary flavours can be used to enhance the main flavours of a dish. For example, adding a squeeze of lemon to a dish with fish can enhance the fish’s natural flavours. Here are some common food pairings that share chemical compounds: Bread / tomato / cheese Pear / honey Beef / garlic / bell pepper Cheese / dates Pork / cilantro / green bell pepper Here are some unusual pairings that share chemical compounds: Chocolate / blue cheese Mushrooms / chicken / strawberry Beef / soybean / peanut butter / coffee Orange / basil / okra Cranberry / avocado / lard Ideal Pairing: Things to Consider and Try When you are pairing foods at home, the most important thing to think about is balance. Ideally, a balanced dish will incorporate at least three or four of the five tastes — sweet, sour, bitter, salty and umami (savoury) — even if it’s just a squirt of lemon (sour) or a drizzle of honey (sweet). An interesting fact to add is that around 80% of our flavour experience is determined by our sense of smell, while taste and touch account for only 20% of the overall eating experience5. Food pairing is an art that requires not only knowledge of the principles and science behind it, but also willingness to experiment and try new things. First, do not be afraid to try new combinations, even if they seem unusual. Second, use contrasting and complementary flavours to balance and enhance your dishes. Third, keep the combinations simple, not trying to combine more than three main ingredients together. Fourth, trust your taste buds. Food pairing is also a very personal thing, and what works for one person may not work for another. Here are tips on how to balance out and contrast your meals: If your dish is FATTY balance with acid. In guacamole, lime juice cuts through the fat of the avocado. On a pulled pork sandwich, a vinegary BBQ sauce or a simple mustard vinaigrette with citrus juice adds a tangy finish. If your dish SALTY add more sweetness. Think bacon and tomato, coconut milk in curry, add more pumpkin chunks or a drizzle of honey on roasted sweet potatoes. It really does not have to be too sweet to provide a nice balance. If your dish is SWEET add salt or spice. There is a reason many desserts include a teaspoon of sea salt or a pinch of cayenne pepper: those contrasting flavours help cut the sweetness so your tongue can taste the ingredients more fully. You can sprinkle a little of salt on watermelon or smoked paprika on mango or pineapple, for instance. If your dish is SOFT balance with something crunchy. Texture is very important, too. Everyone has different taste buds and preferences. Adding a handful of nuts to a salad or peanut butter on a stick of celery or herbed rye crumble on a soup is what you may be looking for and want to try. Having multiple textures in your dishes stimulates more of your brain cells, which can lead to a lot more enjoyable dining experience. If your dish is SPICY balance it with starch or dairy. Spicy foods need fat and/or carbs as a counterpoint to their intense heat. It is why you add a splash of cream to a peppery tomato sauce or serve a spicy stir-fry on a bed of rice. Experiment with Food Pairing: Put your Knowledge into Practice and Personalize your Cooking While understanding the principles of food pairing is important, it is also important to remember that there are practically, no limits in exploring and trying out new combinations and flavour networks. The beauty of food pairing is that there are endless possibilities and combinations to explore. Sometimes, the most unexpected pairings can lead to the most delicious results. For example, pairing chocolate with sea salt may sound strange, but the combination of sweet and savoury can be incredibly satisfying. The same goes for pairing sweet fruits with savoury meats or cheese. It is about understanding the basic algorithm of flavour networks. Gaining food pairing skills and consistent learning may positively impact you're not only the final taste, but also the entire satisfying cooking experience and help personalize your recipes. In Summary In this introductory article, we have explored the fascinating world of food combinations and how it can be used to elevate your meals to a next level. The importance of experimentation and not being afraid to break the rules has also been stressed. In conclusion, food pairing is not just about matching ingredients, however, it is primarily about understanding the chemical compounds that create those flavours and how they are related with each other. In the next article, we will describe the aroma connections and flavour networks in a more depth including more statistics, graphs, and evidence-based details to better understand the interconnection of ingredients and food compounds. Moreover, a set of examples of food examples and recipe deep-dives will be incorporated, as well as a couple of recommendations how to apply the food pairing in customizing recipes. Resources 1. This, H. Molecular gastronomy: exploring the science of flavour (Columbia University Press, 2005). 2. Shankaer, M. U. & Levitan, C. A. Grape expectations: the role of cognitive influences in color-flavor interactions. Conscious Cogn. 19, 380–390 (2010). 3. Zampini, M. & Spence, C. The role of auditory cues in modulating the perceived crispness and staleness of potato chips. Journal of Sensory Studies 19, 347–363 (2005). 4. Newman, M. E. J., Barabási, A.-L. & Watts, D. J. The structure and dynamics of networks (Princeton University Press, 2006). 5. Caldarelli, G. Scale-free networks: complex webs in nature and technology (Oxford University Press, USA, 2007).