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Message from Lord Richard Balfe of Dulwich NNEdPro & IANE Honorary President The NNEdPro Global Centre for Nutrition and Health has a proven track record, built over the past decade of training individuals in the field of nutrition and human health. This has been achieved through many initiatives over the years such as workshops, conferences and online activities. Given their expertise and experiences working with trainers and trainees from across the world, it gives me great pleasure to see them continue their work by bringing training and mentoring online through their International Academy of Nutrition Educators (IANE). IANE was brought about via a need to not only up skill people in the discipline of nutrition, but to give them the skills to go and train others. Using the wide network that has been developed and cultivated over the last number of years, the opportunities for mentorship are vast and varied. The mentors range from clinicians, lab scientists, those involved in policy and public engagement. I believe that this is a great place for anyone interested in learning more about nutrition and how to implement it more in their practice to learn. I would encourage anyone who is curious to engage with and benefit from such a great opportunity for further training as well as professional networking. Message from Lord Rana MBE of Malone NNEdPro and IANE Honorary Patron NNEdPro as a global think tank has over the years been developing its training academy, and creating a strong knowledge network of meaningful exchanges for adaptable and scalable models of medical nutrition education for the healthcare professionals worldwide. To further this goal, NNEdPro in collaboration with SNEB (United States) and Monash University (Australia) created an avenue/platform to mentor our future trainers, particularly in evidence based nutrition and medical/healthcare nutrition. Through its wide range of global networks, NNEdPro has been connecting with current and future healthcare practitioners, nutrition educators, recent graduates and various organizations in delivering high-quality nutrition education and improving heath practices, attitudes, and outcomes of larger communities. I would highly recommend everyone, interested in promoting nutrition education and envisioning healthy communities through research, policy, and practice, to avail the value-added opportunities provided by IANE. Message from Suzanne Piscopo Past President Society of Nutrition Educators and Behaviour (SNEB) As a nutrition educator I have mainly worked in schools, academia, the mass media and in community adult and lifelong education. During my 26 years (and counting) as a SNEB member, this organisation and its various activities, meetings and fellow-members have all enriched my professional delivery and research capacity in myriad ways, contributing to my evolving formation and to the quality of my outputs. However, with Nutrition education being such a dynamic and diverse field, I feel that the quest for learning is never really satiated. Somehow there is always another area which you are enticed to explore; another sector where perhaps you feel you could, or should, be more active. This is where IANE can play a role. I was very excited when SNEB and NNEdPro initiated discussions to collaborate on the IANE. It was evident that IANE could offer interested SNEB members an opportunity to be mentored in an area they wished to strengthen their skills in, or an area they were just starting to pursue, particularly with respect to developing, delivering and evaluating nutrition education in healthcare settings and practices. Indeed, this was one of the reasons I was attracted to IANE membership. This year I took advantage of the SNEB-IANE discount to be able to have access to the expertise and guidance of potential mentors from the IANE. I am particularly keen on honing my skills in development, management and impact evaluation of transdisciplinary training in nutrition for healthcare professionals. Thus, I look forward to being matched with my mentors for multiple personalised sessions. I also look forward to tapping into the IANE faculty’s wealth of experience, in-person or through webinars, gaining from their knowledge and insights and thus adding to my confidence and potential as a nutrition educator with deeper understanding, a broader perspective and, hopefully, a more meaningful impact. I augur that SNEB members will also consider the IANE as a possible route for professional development in nutrition and public health, benefiting from the experts from all over the globe. Suzanne Piscoppo, Malta Message from Melissa Adamski Monash University & IANE Steering Comittee Hello from Australia – I am one of the NNEdPro Global Innovation Panel members from one of the NNEdPro ANZ collaborators. I am an Accredited Practising Dietitian from the Department of Nutrition, Dietetics and Food at Monash University in Australia (also known as Monash Nutrition), and have a keen interest in nutrition education, especially in assisting healthcare professionals and doctors advocate for good nutrition with their patients. I love my role in the Department, leading Monash Nutrition’s suite of Food as Medicine online courses for healthcare professionals. Our Food as Medicine courses are designed to provide doctors and healthcare professionals with practical, relevant and evidenced based nutrition education so they can upskill in nutrition and provide helpful nutrition advice to their patients. At Monash Nutrition we have developed these courses because we believe doctors and healthcare professionals have a role to play, alongside nutrition professionals such as dietitians, in providing nutrition education and advice to people. Monash Nutrition is delighted the Food as Medicine courses are recognised as a pathway for doctors and healthcare professionals to apply for IANE membership. These courses are also offered at a discount to IANE members as a benefit of membership – this is for IANE members who haven’t competed them or wanted to complete additional courses. We believe our collaboration with NNEdPro will provide increased access to nutrition education for doctors and healthcare professionals and continue to raise awareness about the critical role of nutrition in health. There are many benefits of IANE membership, including the bespoke 1-1 mentoring scheme. This scheme provides members with access to experienced nutrition educators from around the world, as a chance to integrate their knowledge into practice. We look forward to seeing the IANE membership grow – and I might even see some of you in mentoring! Melissa Adamski MND, BSc, APD Accredited Practising Dietitian and PhD candidate Monash University Message from Sucheta Mitra IANE Membership Officer After a successful launch of the IANE pilot in February 2019, and the successive few months of the regular sessions being conducted, I am pleased to witness the growing interest in IANE amongst relevant professionals worldwide. Thank you to all our existing members for being part of the IANE scheme and bringing your rich expertise and experience from your respective fields. We hope to keep strengthening our engagement in the coming weeks and months through various innovative and interactive training tools and membership benefits. A few updates going forward: We currently have 68 IANE Subscribing members (38 from IANE and 30 from Faculty and Mentors Panel) The 38 IANE members represent SNEB, Monash University, NNEdPro Summer School Alumni and NNEdPro internal and external members. I would request all our members to please create your members profile on the website if you have not done so; All IANE members registered in 2019 or 2020 will receive complimentary membership until 31st May 2020. Your new membership renewal date will therefore be 1st June 2020; We are soon migrating to a new system ‘Wild Apricot’ replacing the current WIX platform that we have. An email will be sent to all of you in the coming week(s) with instructions on how to transfer to this new platform as well as to smoothly navigate this space; For the new/prospective members, the start date of your new membership will be 1st June and clear instructions regarding the new application system via ‘ Wild Apricot’ will be provided on the IANE page on our website; and All Professional members are entitled to Post Nominal MIANE Certificates which you will soon receive from us. Lastly as the IANE Membership Officer and your membership focal point, on behalf of my team (NNEdPro, SNEB and Monash colleagues), I am looking forward to further engage with all of you to enable a continuous enriching and valuable experience during your entire IANE Membership. Message from Nikitah Ray NNEdPro & IANE Junior Ambassador As our junior ambassador and champion on action for climate change and the environment Nikitah rapidly penned down the following message to ask that we do not forget to address sustainability issues as we go about our business as nutrition educators: One December day it was fine but something tragic happened in China. Some blamed it on one of the earth’s creatures and some blamed it on our mobile phone networks. It was not the point that COVID-19 had happened but rather the fact that we now have two crises but one of them has squished the other out of sight. I’m talking about climate change with polar bears drifting on blocks of ice and Bengal tigers being killed. We were thriving and ‘living life’ but now the tables have turned. Now we know how the animal kingdom felt when we were living the lives of our dreams! Yes we work hard but they were putting in double the energy to live and protect their young. Now we all know what it feels like when they were shrinking in numbers. We need to understand that this planet is shared between the animal kingdom and humans. Some believe that we come first and some believe that animals come before us and you can believe what you want but as long as we understand that it is shared and sharing is caring. Please remember this in your work as nutrition educators!

ICU Nutritional Management – Insights from the frontline By Dr Timothy Eden, RD with contributions from Shane McAuliffe, RD and edited by Professor Sumantra Ray, RNutr Insights from the frontline as NNEdPro Global Innovation Panel (GIP) member Dr Tim Eden RD shares his own experience of the challenges faced in the nutritional management of COVID-19 patients in ICU: https://twitter.com/TimothyEdenRD/status/1245634083012505602 With a high rate of COVID-19 patients in the overweight/obese category as well as those with Type-2 Diabetes, this can present a significant challenge when estimating and fulfilling these individualised nutritional requirements. Looking specifically at obese patients, there has historically been an attitude of underfeeding in intensive care, but this cohort is equally at risk of becoming malnourished (rapid, significant and unplanned weight loss) when nutritional requirements are not met for prolonged periods, and this can be a predictor of poorer clinical course and outcomes (1). The following narrative is not intended to replace clinical guidelines but is designed to highlight some key aspects relevant to nutritional assessment in ICU when treating patients with COVID-19. Estimating Nutritional Requirements: Anthropometry: - Obtaining accurate/actual weight can be difficult when patients are often haemodynamically unstable and susceptible to acute desaturation on repositioning early in the COVID-19 clinical course. - It is advisable to obtain weight when utilising time spent with physiotherapy and/or at times of hoisting. - Equally height is often estimated and remains very variable due to individual bias and limitations on movement/measurements; accurate heights are useful two-fold to help better estimate BMI/weight but also for ventilator settings (manipulating tidal volumes) therefore ulnar measures may be acceptable (2). - From anecdotal experience a significant proportion of patient’s requiring level 3 care have BMI >25 or are in the obese category defined as BMI >30.0kg/m2. - If BMI>30kg/m2 then opt for Adjusted Ideal Bodyweight or Ideal Body Weight (IBW) - Ideal body weight can be calculated based on the patient’s height calculated to BMI = 25kg/m2 (2) – this is more realistic and time efficient. - Limited ideal energy equations in obesity whereby current evidence opts for hypocaloric high protein feeding (so factor this in when implementing feeding regimes). Energy Requirements: - There are a number of suitable predictive equations used on ICU (3,5,6). - PENN State & Mifflin St Jeor: These equations account for temperature and ventilation settings (3,5,6) – although it should be appreciated these fluctuate daily and therefore the additional effort spent may not provide significant clinical gain. - A more practical and time efficient approach to adopt can be the ESPEN/ASPEN equations using kcal/kg. o ASPEN recommend 11-14kcal/kg/actual bodyweight in the BMI range of 30-50kg/m2 or 22-25kcal/IBW when BMI >50kg/m2 (7). o ESPEN recommending 20-25kcal/kg or 25-30kcal/kg in the Ebb and Flow phase respectively for ABW in the non-obese (3). - It is important to note many patients in ICU are ventilated (requiring respiratory support) and having an awareness of the type of ventilation can help gauge the level of support and severity of their respiratory needs e.g. mandatory through to spontaneous modes. - Assessing ongoing temperatures and extremes of febrile states will influence your estimates of insensible losses. - We have seen many patients receive a maximum of approx. 70% of feed in a 24h period due to issues such as proning, aspiration risk, tube placement delays which has been reported elsewhere (8,9,11). - It is therefore important to prioritise tolerance and build up energy/protein provision as able – protocol for nursing staff enable ongoing increments without the need of ongoing dietetic review (3,7). Protein Requirements: - ASPEN recommend 2g/kg IBW in patients with BMI 30-40kg/m2 and 2-2.5g/kg/IBW if BMI>40 kg/m2 (7). - Reaching these high targets may require additional protein supplementation (e.g. Prosource TF), particularly in the presence of tolerance issues or when feed volume is restricted (5,6). - An important consideration is for patients on temporary renal replacement therapy (RRT) whereby the timeframe of continuous filtration will vary greatly - For patients ‘on-filter’ or receiving RRT, aim for 1.5-2g/kg (10). - For patients ‘off-filter’, although potentially still with signs of kidney damage (AKI/ CKD/ low eGFR), aim for 1-1.2g/kg (10). - Fluid balance is closely controlled in COVID-19 patients, along with increased use of diuretics (e.g Furosemide) to aid respiratory function. This can increases the risk of renal dysfunction and electrolyte abnormalities (10). Low volume/electrolyte feeds may be most suitable in these circumstances (5). Factors affecting feed choice: Sedation: - It has been observed that the younger cohort of patients require higher levels of sedation (e.g. Fentanyl/Propofol) and these are also a source of calories, approx. 1kcal/ml should be factored in when using propofol doses of ≥200mg/h. Fluid Balance: - Due to close fluid balance control targets could well be negative 500ml to 1L, meaning high energy, concentrated feeds to help meet energy requirements (1.5-2kcal/ml) (5,11). - Close attention should be paid to time on and off filtration (RRT) as fluid restrictions will be influenced by medical interventions available i.e. be aware of the term ‘filter holiday’ as when off filter, a tighter restriction may be implemented. GI Issues: - This in itself can be a symptom of COVID-19, but is also contributed by high levels of medication (analgesia/sedatives/noradrenaline), which can result in delayed gastric emptying. - Early prokinetics (e.g. Metoclopramide/Erythromycin) can be effective in counteracting this issue and close monitoring instigated to help remove the burden of polypharmacy (5,6). - Hydrolysed (or partially broken down) feeds can also improve digestibility and GI tolerance. - Proning is often associated with poorer feed tolerance – be aware of local guidance for pre-proning advice and set protocols when patient is in prone positon(described below). Proning: - This refers to the adjustment of a patient from a supine (lying back down) into the prone (lying face/chest down), as a means of improving ventilation in patients with acute respiratory distress syndrome (ARDS) (12). - This technique is commonly employed in (up to 70% of) ventilated COVID patients (5). - This generally occurs in cycles, 16 hours on (prone) and 8 hours off (supine) which can contribute to interruptions in feeding (5). - This will require adjusting feeding rate, based on GI tolerance. Starting with a concentrated feed at approx. 20ml/hr and increasing in slow increments is generally good practice. - It is important to monitor gastric residual volumes (GRV’s) or ‘aspirates’ to assess tolerance, and consider reducing rate as these approach 300ml (max). These should be checked every 4-8 hours if possible (5,11). - Persistent intolerance of feed may require post-pyloric feeding although in practice there has been limited clinical need for this so far (5,11). Novel Therapies: - High does Vitamin C has been suggested as an adjunctive therapy to support the immune system during ARDS, however this has not been demonstrated in a recent trial (13) and may warrant further investigation in COVID specific patients. - Low carbohydrate feeds are rarely used in UK practice and few enteral feeds have been shown to exceed glucose oxidation rate (GOR) and therefore this is not likely to impact ventilation settings, but low CHO feeds could impact negatively on energy provision. - Fish oils rich in omega-3 fatty acids possess anti-inflammatory properties (14). This has led to suggestions that they may play a role in mediating the severe inflammatory response observed in critically ill patients with COVID-19, having previously been associated with favourable outcomes in ARDS (15). This may warrant further investigation in COVID-19 patients. - The potential antioxidant effect of specific micronutrients remain contentious and unsubstantiated. There is a high risk of suboptimal micronutrient status in COVID-19 patients based on demographic (16), disease pathology (17) and also certain treatment practices (10). Certain micronutrients have been suggested to play a role in mediating the inflammatory process in critically ill patients (18,19,20), particularly when used to correct suboptimal status. - Suboptimal vitamin D status associates with poorer outcomes in ARDS, and a number of viral infections and may warrant assessment/replacement in high risk patients appreciating the timing of year of this pandemic (post winter) and low risk intervention (21). - Consideration of the role of micronutrient status in COVID-19 risk and recovery may also warrant further investigation. Summary: The nutritional management of patients presenting with COVID-19 in the critical care setting remains complex and evolving. However, we have a wealth of resources to aid our nutritional assessment and to help implement feeding plans. As with all management plans, we must be able to adapt and adjust our clinical management accordingly in line with standard clinical and dietetic review processes. Simplistic equations and utilising feed protocols for varying scenarios may be a pragmatic method to ensure consistency across departments whilst aiding AHPs to manage increased caseloads. Excellent communication with nursing, medical and other healthcare staff who form part of the care process is key to help implement and monitor interventions and identify any acute issues impacting management. Those with doubts or questions, are not alone. Voicing questions within a department as collective thinking will ultimately serve in the best interest of patients whilst recognising we are all navigating uncharted territory. That said each day is a learning curve! Future work As the role of nutritional management in COVID-19 is being elucidated, further research in this field will help to shape specific nutrition guidelines. A key point of interest is the baseline nutritional status for patients presenting with COVID-19 and how this may impact the clinical course. For example measures of anthropometry e.g. weight/BMI have drawn much attention associating with poorer outcomes but also direct nutritional measures such as vitamin D status and other micronutrient panels may be of significant interest. It is well documented in other respiratory viruses that vitamin D plays a role at mediating viral inflammation of the respiratory tract whilst having other roles in immune function. This at present has attracted wide research interest noting that coming out of a winter whereby across the general population vitamin D levels are likely to be suboptimal. It could also be linked to the disproportionate impact to the BAME (Black, Asian and Minority Ethnic) community which has been evident in London but is reflective across the UK and more widely (22). Research groups and clinicians continue to work quickly to help further identify patterns which may lead to therapeutic interventions to combat COVID-19. As a junior doctor in a West London Intensive Care Unit, together with colleagues, we are seeking to address early unanswered questions by assessing nutritional status on admission and tracking morbidity and mortality. The principal aim is to identify a clinical panel of nutritional markers and assess outcomes to begin identifying those groups of patients who may in turn benefit from more targeted nutritional care as we progress through this pandemic. Notes: TE is both a Licensed Medical Doctor as well as a Registered Dietitian working in NHS Intensive Care; SM is a Registered Dietitian working in the NHS; SR is both a Licensed Medical Doctor as well as a Registered Nutritionist (Public Health) working as a Medical Academic. Recently Tim Eden spoke to James Bradfield about his experiences during the COVID-19 pandemic. Links to the podcast below: https://podcasts.apple.com/gb/podcast/nnedpro-global-centre/id1496856424#episodeGuid=tag%3Asoundcloud%2C2010%3Atracks%2F799911673 https://open.spotify.com/episode/3p06Q0TmbMofkgdDiyrIDG?si=YuO3P39aQMSPFC1vcSxP9g TE, Minha Rajput-Ray and SR are co-authors of the chapter on Micronutrient and vitamin physiology and requirements in critically ill patients. Textbook of Nutrition in Critical Care. Cambridge University Press (2014). References: 1. Secombe P, Harley S, Chapman M, Aromataris E. Feeding the critically ill obese patient: a systematic review protocol. JBI Database of Systematic Reviews and Implementation Reports. 2015;13(10):95-109. 2. Sasko B, Thiem U, Christ M, Trappe HJ, Ritter O, Pagonas N. Size matters: An observational study investigating estimated height as a reference size for calculating tidal volumes if low tidal volume ventilation is required. PLoS One. 2018;13(6):e0199917 3. Singer P, Blaser A, Berger M, Alhazzani W, Calder P, Casaer M et al. ESPEN guideline on clinical nutrition in the intensive care unit. Clinical Nutrition. 2019;38(1):48-79. 4. Peterson C, Thomas D, Blackburn G, Heymsfield S. Universal equation for estimating ideal body weight and body weight at any BMI. The American Journal of Clinical Nutrition. 2016;103(5):1197-1203. 5. BDA Clinical Care Specialist Group (CCSG). Guidance on management of nutrition and dietetic services during the COVID-19 pandemic. (2020). 6. Todorovic V, Mafrici B. A pocket guide to clinical nutrition. 5th ed. Birmingham: The Parenteral and Enteral Nutrition Group (PENG) of the British Dietetic Association; 2018. 7. McClave S, Taylor B, Martindale R, Warren M, Johnson D, Braunschweig C et al. Guidelines for the Provision and Assessment of Nutrition Support Therapy in the Adult Critically Ill Patient. Journal of Parenteral and Enteral Nutrition. 2016;40(2):159-211. 8. Passier R, Davies A, Ridley E, McClure J, Murphy D, Scheinkestel C. Periprocedural cessation of nutrition in the intensive care unit: opportunities for improvement. Intensive Care Medicine. 2013;39(7):1221-1226. 9. Cahill N, Dhaliwal R, Day A, Jiang X, Heyland D. Nutrition therapy in the critical care setting: What is “best achievable” practice? An international multicenter observational study*. Critical Care Medicine. 2010;38(2):395-401. 10. Brochard L, Abroug F, Brenner M, Broccard A, Danner R, Ferrer M et al. An Official ATS/ERS/ESICM/SCCM/SRLF Statement: Prevention and Management of Acute Renal Failure in the ICU Patient. American Journal of Respiratory and Critical Care Medicine. 2010;181(10):1128-1155. 11. Australian Society of Parenteral and Enteral Nutrition (AuSPEN). Nutrition Management for Critically and Acutely Unwell Hospitalised Patients with COVID-19 in Australia and New Zealand (2020). 12. Intensive Care Society & Faculty of Intensive Care Medicine: Guidance for Prone Positioning in Adult Critical Care (2019). 13. Fowler A, Truwit J, Hite R, Morris P, DeWilde C, Priday A et al. Effect of Vitamin C Infusion on Organ Failure and Biomarkers of Inflammation and Vascular Injury in Patients With Sepsis and Severe Acute Respiratory Failure. JAMA. 2019;322(13):1261. 14. Calder PC (2015) Marine omega-3 fatty acids and inflammatory processes: Effects, mechanisms and clinical relevance. Biochim. Biophys. Acta Mol. Cell Biol. Lipids 1851:469-484. 15. Dushianthan A, Cusack R, Burgess VA, Grocott MPW, Calder PC (2019) Immunonutrition for acute respiratory distress syndrome (ARDS) in adults. Cochrane Database Syst. Rev. CD012041. 16. Maggini S, Pierre A, Calder P. Immune Function and Micronutrient Requirements Change over the Life Course. Nutrients. 2018;10(10):1531. 17. Kilby K, Mathias H, Boisvenue L, Heisler C, Jones J. Micronutrient Absorption and Related Outcomes in People with Inflammatory Bowel Disease: A Review. Nutrients. 2019;11(6):1388. 18. Forceville X. Effects of high doses of selenium, as sodium selenite, in septic shock patients a placebo-controlled, randomized, double-blind, multi-center phase II study – Selenium and sepsis. Journal of Trace Elements in Medicine and Biology. 2007;21:62-65 19. Besecker B, Exline M, Hollyfield J, Phillips G, DiSilvestro R, Wewers M et al. A comparison of zinc metabolism, inflammation, and disease severity in critically ill infected and noninfected adults early after intensive care unit admission. The American Journal of Clinical Nutrition. 2011;93(6):1356-1364. 20. Amrein K, Papinutti A, Mathew E, Vila G, Parekh D. Vitamin D and critical illness: what endocrinology can learn from intensive care and vice versa. Endocrine Connections. 2018;:R304-R315. 21. Teymoori-Rad M et al. The interplay between vitamin D and viral infections. Reviews in Medical Virology (2019). DOI: 10.1002/rmv.2032. 22. Khunti Kamlesh, Singh Awadhesh Kumar, Pareek Manish, Hanif Wasim. Is ethnicity linked to incidence or outcomes of covid-19? BMJ 2020; 369 :m1548

By Jimena De Martino and Mercedes Zorilla Tejeda Acknowledgements to Matheus Abrantes and Sarah Rade We are delighted to share with you great news: NNEdPro has arrived in Mexico! This February, the Network Soft Launch of activities in Mexico called “Nutrition Education Paradigm Applications in Mexico” was hosted by the Monterrey Institute of Technology and Higher Education (Tecnológico de Monterey) in Mexico City. Twenty-five people including academics, nutrition students and independent consultants attended this amazing event. Rebeca Leyva Rico shared with us her experience of the impact of daily professional practice in nutrition education, working with people’s behaviours that are influenced by their own beliefs, perceptions, values, emotions and cultural patterns. Nutrition education is key to promote health and prevent diseases and complications. In patients with diabetes mellitus, the aim of nutrition education is to empower them to achieve metabolic control of the disease by providing them with the required knowledge, skills, confidence and competences for diabetes care, for example the skills to count carbs, monitor their glucose, keep a food diary, choose healthy meals away from home and adopt a healthier lifestyle. Yareni Gutiérrez Gómez spoke about the new way of learning nutrition education in the University. She mentioned that Tec de Monterrey has a new education model called Tec21 and explained how it is being implemented in the BSc in Nutrition and Integral Wellness. Tec21 allows students to develop solid and integral competences that will help them solve present and future challenges in a strategic and creative way. The new educational model, exclusive worldwide, activates and boosts students’ innovation capacity and allows them not only to stay qualified through time but also to be agents of change. This model is unique and has its foundations in three components: challenge based learning, inspiring faculty and memorable experience. Nutrition students have the opportunity to practice what they learn at school from their very first semester with the help of academic partners (companies, institutions, professionals). They present real problems that require our future nutritionists’ knowledge in order to be solved giving them professional experience throughout their career. Teachers are experts in nutrition and health inside and outside the classroom, they work in prestigious institutions and most of them are certified researchers. Professor Sumantra (Shumone) Ray introduced the NNEdPro Global Centre, which is anchored in Cambridge but working without borders both in the UK and globally! Currently there are networks in six continents, which are part of the International Knowledge Application Network Hub in Nutrition-2025. NNEdPro main goal is to develop a critical mass of self-sustaining knowledge, skills and capacity in Nutrition and Health, within the global healthcare and public health workforce, resulting in significantly improved health practices and outcomes. He highlighted the 4 pillars of the centre: training professionals, strengthening research, implementing solutions and addressing inequalities. One of the key aims of the Mexico Network is to pilot the NNEdPro Mobile Teaching Kitchen Project in underserved areas. Professor Ray shared the experience of this ambitious project in India with the main objective being to improve awareness of diet diversity and disease prevention by using cooking skills as a medium for education, providing resources and signposting for food security and promoting social empowerment and impact preventative health. The outcome of this project was the development of a microenterprise model to selling not only food but education to other communities in Kolkata. The model developed addresses WHO Double Duty Actions 5, 6 and 10. Professor Ray shared with the attendees information about the SAFEWATER project, led by Ulster University and Fundación Cántaro Azul in San Cristobal de las Casas, Chiapas. The main goal of SAFEWATER is to ensure access to safe water for all. In Mexico this project aims to measure nutrition and child growth. The key contact for the nutrition and health component of this project is Dr Santosh Gaihre. Prior to the launch event in Mexico City, Professor Ray spent several days in Chiapas as an Advisory Board Member of SAFEWATER, gaining insights into the health needs of rural Mexico and providing advice to the teams involved in field research. In the later stages of the event, participants were asked to form three teams and provide key ideas on what can be done in Mexico. Below are some of the ideas that the participants brainstormed: Raising funds Develop strategies locally with a multidisciplinary team including academia, local government, independent consultants, community leaders, food banks, sustainability companies, food care and technology industries Collaborate with Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán to validate programmes Target rural communities with some activities for children Use a mindful eating focus to address topics - for example, how is agriculture linked to what we eat? Enhance local economy by creating affordable menus with nutritious dishes that people can afford with a minimum salary Use messages to empower women and fight against “Machismo” through food Focus on reducing sugar consumption Be aware of sustainability (preserve Mexican culture, use local food, include indigenous communities) Promote the use in recipes of the kitchen lab food grown locally, regionally: Sonora produces egg plant, so menus can use this vegetables Promote the use of local foods by enhancing their benefits Hoping to launch successful projects in México and searching for a better nutrition to all, if you want to be part of the NNEdPro Regional Network or to learn more about our activities please contact us so we can follow up any request. Spanish version / versión en español Felices de compartirte una gran noticia: ¡NNEdPro ha llegado a México! El pasado mes de febrero, se llevó a cabo el lanzamiento de actividades de NNEdPro en México con la organización de una Mesa Redonda bajo el título “Paradigmas de Educación en Nutrición: aplicaciones en México” que tuvo lugar en el Tecnológico de Monterrey en la Ciudad de México. Veinticinco personas, incluyendo académicos, estudiantes de nutrición y consultores independientes asistieron a este gran evento. Rebeca Leyva Rica, educadora en diabetes, compartió su experiencia sobre la Educación en Nutrición durante la práctica profesional diaria, promoviendo trabajar con los comportamientos de las personas, los cuales son influenciados por creencias, percepciones, valores, emociones y patrones culturales.. Nos mencionó que en pacientes con diabetes mellitus, el objetivo principal de la Educación en Nutrición es empoderarlos para alcanzar los objetivos metabólicos de la enfermedad. Esto se logra al brindarles el conocimiento, habilidades, confianza y competencias necesarias para el autocuidado de la diabetes, por ejemplo; conteo de hidratos de carbono, monitoreo de glucosa, llevar un diario de alimentos, elegir opciones saludables fuera de casa y adoptar un estilo de vida saludable. Yareni Gutiérrez Gómez habló sobre la nueva forma de aprender Educación en Nutrición en la universidad que labora. Mencionó que el Tecnológico de Monterrey tiene un nuevo modelo educativo llamado Tec21 y explicó cómo está siendo implementado en la Licenciatura de Nutrición y Bienestar Integral. El modelo Tec21 permite a los estudiantes desarrollar competencias sólidas e integrales que los ayudarán a resolver retos presentes y futuros de una manera estratégica y creativa. El nuevo modelo educativo, exclusivo en el mundo, activa y aumenta la capacidad de innovación de los estudiantes y les permite no solo mantenerse calificados y actualizados en el tiempo sino también ser agentes de cambio. Este modelo es único y se basa en tres componentes: aprendizaje basado en retos, profesores inspiradores y vivencias memorables. Los estudiantes de nutrición tienen la gran oportunidad de poner en práctica lo que aprenden en clase desde el primer semestre con la ayuda de socios académicos (compañías, instituciones, profesionales). A los estudiantes se les presentan casos reales que requieren el conocimiento de futuros nutriólogos para poder resolverlos, dándoles así experiencia profesional a lo largo de su carrera. Los profesores de la licenciatura son expertos en nutrición y salud dentro y fuera del salón de clases ya que trabajan en instituciones de prestigio y la mayoría de ellos son investigadores certificados. También contamos con la presentación del Profesor Sumantra (Shumone) Ray que explicó qué es el Centro Global de NNEdPro, con su oficina central en Cambridge, Inglaterra, el cual trabaja sin fronteras tanto en el Reino Unido como a nivel mundial, con redes de contactos profesionales en seis continentes. El principal objetivo de NNEdPro es desarrollar acciones a favor del conocimiento y habilidades en nutrición y salud entre los profesionales de la salud a nivel mundial, promoviendo así mejores resultados y prácticas más eficientes en la promoción de la salud. El Profesor Ray destacó la importancia de los cuatro pilares del centro: entrenar profesionales de la salud, fortalecer la investigación, implementar soluciones de nutrición y abordar desigualdades entre las comunidades. Una de las metas clave de NNEdPro en México es poner a prueba el proyecto de la Cocina NNEdPro Enseñanza Móvil en zonas marginadas del país. El Profesor Ray compartió la experiencia de este ambicioso proyecto en la India, el cual tuvo como objetivo crear conciencia sobre la diversidad de la dieta y la prevención de enfermedades utilizando las habilidades culinarias como medio de educación, proporcionando así recursos y herramientas para la seguridad alimentaria y promoviendo el empoderamiento social y las medidas de prevención para el cuidado de la salud. El resultado de este proyecto consistió en el desarrollo de un modelo de microempresa para vender alimentos y brindar educación entre las comunidades en Calcuta. El modelo desarrollado aborda las Medidas con Doble Finalidad para acabar la malnutrición en un decenio de la Organización Mundial de la Salud 5, 6 y 10. El Profesor Ray nos compartió detalles sobre acciones que ya se llevan a cabo en México como el Proyecto SAFEWATER, dirigido por la Universidad de Ulster y la Fundación Cántaro Azul en San Cristóbal de las Casas, Chiapas. El objetivo principal de SAFEWATER es garantizar el acceso a agua potable para todos. En México, este proyecto tiene como objetivo medir el estado nutricio y el crecimiento infantil, dirigido por el Dr. Santosh Gaihre. Antes del evento de lanzamiento en la Ciudad de México, el Profesor Ray pasó varios días en Chiapas como miembro de la Junta Asesora de SAFEWATER, obteniendo información sobre las necesidades de salud de las zonas rurales de México y brindando asesoramiento a los equipos involucrados en la investigación de campo. Ya para finalizar el evento, se pidió a los participantes que formaran tres equipos y proporcionaran ideas clave sobre cómo contribuir en México, dentro de sus propuestas está: · Recaudar fondos · Desarrollar de manera multidisciplinaria estrategias locales que involucre académicos, gobierno, consultores independientes, líderes de la comunidad, bancos de alimentos ,empresas de sustentabilidad, cuidado de alimentos e industrias tecnológicas. · Colaborar con el Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán para validar los programas · Realizar actividades para niños en comunidades rurales · Utilizar un enfoque de alimentación consciente para abordar los temas, por ejemplo, ¿cómo se vincula la agricultura con lo que comemos? · Mejorar la economía local creando menús accesibles con platillos nutritivos que las personas puedan pagar con un salario mínimo. · Utilizar mensajes que empoderen a la mujer y combatan el machismo a través del control de los alimentos · Usar mensajes con enfoque en la reducción del consumo de azúcar · Tener en cuenta la sostenibilidad (preservar la cultura mexicana, usar comida local, incluir comunidades indígenas) · Promover el consumo de alimentos locales Esperando lanzar proyectos exitosos en México y en búsqueda de una mejor nutrición para todos. Si deseas formar parte de la red de contactos profesionales en México de NNEdPro y obtener más información sobre nuestras actividades, ¡contáctanos! para que podamos dar seguimiento a tu solicitud.

By James Bradfield, Dr Luke Buckner Shane McAuliffe, Dr Minha Rajput-Ray and Prof Sumantra Ray With Acknowledgements to Dr Dominic Crocombe, Prof Martin Kohlmeier and Lord Richard Balfe The United Kingdom is soon coming up to a month in lock-down to try and slow the rate of spread of COVID-19. Whilst majority of the public adapt to the enforced social distancing and isolation measures, designated key workers continue working in uncharted environments, often being required to work longer hours and busier shifts. Key workers include those employed in educational services, food and essential goods production, distribution and sales, logistics, utilities, communications, provision of infrastructure and financial services, public safety and security staff, local and national government as well as those facing COVID-19 head on in health and social care services. Whilst it is vital at home people utilise this opportunity to keep themselves physically and mentally healthy given the imminent risk of infection, it is pertinent to support our key workers in staying healthy during this time. This is being done in a variety of forms – with displays of appreciation through weekly applause, signs in windows or on buses, whilst many companies provide discounts or freebies. It is important that key workers are given these privileges, yet also essential for them to maintain their health and overall functionality. At the NNEdPro Global Centre for Nutrition and Health, a collaborative think tank headquartered in Cambridge, a number of core members, and indeed some of the contributors to this article, are frontline healthcare workers, including Doctors, Nurses and Dietitians. Key workers often find that they do not have time to ‘eat well’ amidst a crisis such as this, which is understandable as many frontline staff are being asked to cover more frequent and longer shifts than before. This often results in erratic eating patterns, increased snacking on foods higher in calories, sugar and salt or generally not having time to prepare proper meals or indeed being over reliant on catering services are running on the bare necessities. We believe that the points below will be beneficial in keeping Key Workers in as best a health state as possible. Preparation is key The adage goes that if you fail to prepare, you prepare to fail. Cooking a healthy, nutritious meal is much easier when you have good ingredients. It may be difficult to access fresh, seasonal produce; however, with a few adjustments it may be possible to maximise the nutritional content of meals. Most of the major supermarkets now taking special effort to make accessing food easier for key workers. This ranges from staggered opening times, opportunities for ‘click and collect,’ delivery schemes and home delivery. Examples of simple tips include using tinned tomatoes as the basis of many varied dishes, good quality stock cubes tend to be lower in salt and still pack dishes like curries with flavour while frozen vegetables tend to be every bit as nutritious as those freshly picked. Foods with long shelf lives are important as they provide food security in a time when you may find it difficult to visit a market or supermarket. Food such as rice and pasta can form the basis of a healthy meal. However, in order to reduce the possibility of ‘taste fatigue,’ try to include other foods too such as noodles, cous cous and potatoes. These are widely available and last longer than you might expect. When it comes to meat and fish, remember that most is suitable for freezing so rather than having to pick up something each evening on the way home, you can bulk buy, freeze and de-frost as required. You are made up of 50 – 60% water…make sure to replace it This might seem impossible with factors such as a busy shift, the wearing of different forms of PPE (personal protective equipment) and lack of storage space. Try where possible to bring a drink of water with you to work. Although you may not be able to carry water with you at all times, try to keep it somewhere accessible. Anecdotally, chilling the water beforehand may help to keep it refreshing over the course of a long shift. Make a habit of drinking water regularly whenever you can. Studies show that even dehydration of 2% of body mass may lead to reduced attention and memory, meaning that hydrating throughout the day can quite literally help ensure that you can perform best and help care for your patients, customers or clients. As an extension, make sure to not become reliant on caffeine. While you may feel it helps you to stay alert on shift, this effect is short-lived and in the long run will likely interfere with your sleep. This creates a negative cycle of poor sleep and tiredness which ultimately impacts your energy levels and ability to focus. Healthy snacks to keep you going Once again, preparation is the order of the day however consider that it may be now time to prepare for unusual or demanding working conditions, especially when there are limited options to take breaks. Bringing healthy snacks to work can reduce the likelihood of relying on sweet treats that provide little nutritional benefit. Again, the short term ’boost’ a sugary snack can provide may be satisfying at the time; however, is unlikely to improve concentration and overall energy levels for a sustained period. Instead consider snacks with slow release carbohydrates, quality protein and healthy fats. Good options include fruit, nuts, yogurts, cheese, humous and vegetables or even a small sandwich, ideally made with wholegrain bread. These are the types of foods that are likely to help you keep going for longer while giving your body the nutrients that it needs to maintain your health. Tiredness often contributes to cravings for calorie dense foods. This is normal and is contributed to by alterations in hormone production and metabolism, both of which are caused by shifts in your body’s natural circadian (sleep-wake) rhythm as a result of a lack of sleep and irregular routine. This is not your fault - you are fighting against natural or physiological processes here but keep that in the front of your mind and try fight it to keep yourself focused and healthy. Get enough restful sleep Another tip that seems obvious but is important to emphasise wherever possible. In these unprecedented times, this is easier said than done. Aiming for the best possible recuperation under the circumstances can help your body re-charge, maintain immunity, and enable overall better functioning. This goes together with being physically active in that a healthy mix of the two is likely to set you up for your next shift as best possible. For more information on what to eat on a night shift which is largely applicable to anyone working within the COVID-19 space please follow this link for an article which two NNEdPro members contributed to: https://www.bmj.com/content/365/bmj.l2143 For more information about COVID-19 including useful nutrition resources and a 10-point summary on diet, nutrition and the role of micronutrients, please visit the dedicated NNEdPro microsite at: https://www.nnedpro.org.uk/coronavirus

Commemorating International Women’s Day by Helena Trigueiro The notable increase in the number of human nutrition studies in the early twentieth century can be linked to the entry of women into academia. This is mainly because food and nutrition were considered to be a ‘woman’s issue’. Even until the late 1950s, there were few professional opportunities for the few women who were fortunate enough to study. These scientists, visionary researchers, and leaders in nutrition policy founded a resilient legacy for other nutrition scientists (men and women) to follow and honour. In this article we aim to remember some of these women and their outstanding contributions to nutrition. One such woman was Dame Harriette Chick, born in 1875 in Victorian England. At a time when women and did not even have the right to vote, Harriette was the first to take an assistant position at the Lister Institute of Preventive Medicine. During the First World War she focused on studying soldiers’ rations in order to prevent vitamin C and thiamine deficiency, and ultimately scurvy and beriberi. At the end of the war, Harriette travelled to Vienna to share her knowledge on vitamins, in a country where there was a serious public health problem. The results of her intervention were notable, and it was considered by some as the peak of her career. Harriette was then director of the nutrition division at the Lister Institute, and continued to study vitamin deficiency until close to her death, at the age of 101. Another remarkable scientist, whose contribution was vital during wartime, is Elsie Widdowson. As a result, she is considered to be one of the most relevant British scientists of the 20th century. Her basic training was in chemistry, which allowed her to study the chemical composition of food during her PhD at her Imperial College, London. Somewhat controversially, she questioned the value ​​of carbohydrates in fruit, previously presented by Robert McCance. This audacity paid off, and he later became her mentor. Elsie realised that nutrient composition tables were an essential tool and that there was a lack of information and clarity in those that existed at the time. Widdowson and McCance published the acclaimed publication, ‘The Composition of Foods’, in 1940. During World War II, Elsie's work was essential to study and predict the effects of food rationing on the nutritional status of the English population. Harriette and Elsie’s scientific contributions in Nutrition are an example of innovation born out of adversity during such dark times. Another example of a career full of exceptional research, alongside multiple conflicts and difficulties is that of Agnes Fay Morgan, born in 1884. After completing her PhD, Agnes agreed to teach nutrition at Berkeley, for an annual salary $600 lower than what was paid to her equivalent male colleagues. She experienced first-hand the difficulty of finding people who were willing to finance projects that were conducted and thought of by women. In her personal notes, she describes her purpose as establishing a solid scientific basis for the practices in nutrition taught at the time. This purpose was realised, as her studies allowed us to gain a better understanding about the effect of micronutrients on health, such as the role of calcium, phosphorus and vitamin D in bone health, and Vitamin B5 in skin and hair pigmentation. Further related to the study of micronutrients, other important contributions were made by women involved in nutrition science, specifically in the establishment of recommended daily intake (RDA) values. We remember the work of Doris Howes Calloway, who always defended RDA’s based on the amount needed to guarantee the optimal health for the individual. Doris was born in 1923 and became the Director of the Department of Nutrition Sciences, Berkeley, as well as the president of numerous professional associations, where she always fought for equal opportunities for women and minority groups. Another scientist who fought for women was Icie Hoobler, a biochemist born in Missouri in 1982. She prioritised maternal care and showed the impact of nutrition on infant development, establishing a correlation between access to pre-natal care and the subsequent growth and health status of children. She faced already established sexism and reported in her notes: “This was traumatic at times, until I regained my self-respect and gathered courage and determination to demonstrate to the class that a woman chemistry teacher was capable of teaching, even grown men just back from war.” More names could be added to this list: Ellen Swallow, Isabella Leitch, Hazel Stiebeling, Dr Lydia Roberts, and many more. These pioneering women scientists opened the door for the women leading nutrition sciences today, and they should be remembered and cherished for this.

By Lyn Haynes, Jorgen Johnsen, Luke Buckner and Sumantra Ray With acknowledgements to Sanchita Banerjee, Debashis Chakraborty and collaborators in Kolkata, Sanghol, Bhubaneshwar, Hyderabad and Delhi Over a week straddling late January and the beginning of February 2020 NNEdPro viewed its Mobile Teaching Kitchen (MTK) microenterprise in full action in Kolkata as well as finalising the ‘see one, teach one, do one’ interventions in Sanghol, Punjab. In addition, MTK adaptation exercises were undertaken in Hyderabad in Telangana with the International Crop Research Institute for The Semi-Arid Tropics (ICRISAT) and Bhubaneshwar in Odisha with the Nabakrishna Centre for Development Studies (NCDS) working closely with the Odisha Millets Mission (OMM). Meetings and discussions also took place with Vertiver and the All India Institute of Medical Sciences in New Delhi to plan for near future interventions based on our learning in India to date. This blog focuses on MTK activity in both Kolkata and Sanghol. The visit included NNEdPro Virtual Core Members: Professor Sumantra Ray, Dr Luke Buckner and Jørgen Torgerstuen Johnsen, as well as a first visit for Dr Lyn Haynes. The MTKs are also a key component of the University of Cambridge-led Global Challenges Research Fund (GCRF) supported Programme: Transforming India’s Green Revolution-II with Empowerment, Research and Sustainable Food Supplies (TIGR2ESS). Highlights from Kolkata The first days of our trip started in Kolkata, the City of Joy, and on our very first day we had a press conference discussing the Mobile Teaching Kitchen, this was a success in sharing the new developments with local media making it into some of the local papers and news channels. The second day we met up with the Kolkata team and assembled for a field visit to see the MTK microenterprise in action. We attended a selling session close to the IT district where many works in tech. After a successful selling session, we had a debrief of our observations before heading off to our workshop. The workshop focused on the next steps in our microenterprise phase which included the outfit of the van, stand, data gathering and analysing, marketing, and further strategies on how to make the model sustainable and adaptable. To further help them think of strategies, the United Nations Decade of Action on Nutrition 2016-2025 and the Decade of Family Farming 2019-2028 were presented in addition to the recent proposed 10 double-duty actions to tackle the double burden of malnutrition. The delegates were divided into groups by key topics and synthesise ideas. The MTK champions participated across all discussion groups. The next day Shumone and Jørgen travelled to Bhubaneshwar, along with representatives from the Inner Wheel Club of Greater Calcutta and the Remedy Clinic Study Group, for a workshop with the Odisha Millet Mission (OMM). Here the Kolkata team demonstrated a cooking session of one of our MTK templates which use millets. We shared knowledge, experience and ideas with the existing OMM microenterprise efforts supporting women including those from marginalised communities. Highlights from Sanghol, Punjab The team continued to Sanghol, where we proudly co-operate with the team at the Lord Rana Edu City, founded and funded by the Lord Rana Foundation Charitable Trust, UK, and the Cordia Colleges where the rural adaptation of the MTK initiative has been taking place over a 12 month period. Here we were presented with the data and progress of the rural MTK project and were impressed how far efforts have reached and how much data has already been collected and is ready for analysis. The next day we had a field visit to the cluster of villages where the mothers who are a part of the MTK initiative live. After showing us around, seeing their kitchen gardens and talking to other villagers we conducted a focus group with the mothers to see and hear what they had to say about the initiative. Thus, we could pinpoint logical issues that may arise when we scale up the work and move from stationary learning to an operative mobile unit. The field visit ended with a trip to a local sugarcane factory where we where invited to watch the process of refining the sugar from the sugarcane. These factories are run by families and are makeshift in nature. Dr Lyn Haynes’ notes on the Mobile Teaching Kitchen initiative. In Kolkata two of over 3,500 slums were selected for participation in the NNEdPro Mobile Teaching Kitchen project. The central goal was to educate mothers in each slum about nutrition and healthy eating, originally involving 12 mothers. After training to prepare and serve several different, carefully designed (by dietitians) menu templates, the remaining eight trained mothers, or MTK Champions, have now entered the microenterprise phase of the project. The NNEdPro mobile kitchen is taken to a site close to many office blocks. Here the team of the day will prepare, serve and sell plates of the Menu of the Day. There are ten templates in total: the champions continue to be taught new menus by volunteers from Kolkata Inner Wheel Circle, and oversight by Sanchita and Debashis. One slum is registered; the difference in confidence between the men and women in that and the unregistered slum, is tangible. The reality of the latter is that their proudly constructed [temporary] home could be bulldozed any day. Imagine living with such tension. Not surprising that reported substance abuse is high. In the focus group the women shared their dream to educate their children. Luke shared his observation that the women looked and held themselves differently now, more positive and confident. They admitted to feeling empowered since engaging in the project. Urban Slum life differs remarkably from the rural setting in the Punjab village of Sanghol. The two dimensions of the project here pertain to 10 mothers who work at Cordia College (hailing from a cluster of surrounding villages) and 10 homemakers from the adjacent village, Polomaja. All these women are more confident: could it be because they have homes, security of tenure and are supported by the husbands and/or families in the project. Although these mothers have only been involved in the project since August 2019, and only been taught two menus. It is anticipated that the Mobile Kitchen will be launched after August 2020. The rural mothers were ahead of the urban mothers in sharing their knowledge about healthy eating with families and friends although they have only learned a few of the templates. TIGR2ESS Co-Investigator Prof Ramanjit Johal in discussion with rural mothers at the Teach One day. Cordia College student volunteers with the working Cordia mothers at the Teach One day. Even the plate of food differs in looks from that sold in Kolkata, but offer just the same nutritional value and tastes equally good! As the Kolkata project provides evidence of moving forward effectively, it is now time to introduce new value-added adjuncts. One line of thinking is to involve the men folk to make solar cookers to reduce reliance on expensive bottled gas, and hopefully also limit fire-accident risks. While the idea was taken on board in RG Kar slum in Kolkata, there is a limitation on where one could put a solar cooker as there are many large trees casting shadows. However, in Chetla the area along the railway lines would work best of the possible sites inspected. In Punjab, where there is ample space to position a solar cooker, the members of the project were less enthralled by the concept. Gas cookers are not anywhere near as much a fire hazard as in the Kolkata sites. In Punjabi homes five of the seven Cordia mothers-in-training informed us in the focus group that they also used chula (cow manure and straw pats) for slow cooking recipes. The idea of the Kitchen Garden (KG) project was well received in the Punjab, where such horticulture is already in action in their homes. KG for supplying the Mobile Kitchen might best suit the Cordia mothers who will not be able to go out in the Mobile Kitchen. There is plenty of space for a garden to be operated in the grounds of Cordia College and they could earn their MTK income through tending the garden and supplying the menu ingredients, while the village mothers undertake the client-facing component of MTK. In Kolkata the KG idea raised several issues: children, rats and other people might interfere with and/or destroy the mini gardens that would necessarily need to be grown in pots/tubs. A few spots above the school building in Chetla might provide safe (except from rats) sites. In RG Kar no obvious places for the tub-gardens were obvious. The Mobile Teaching Kitchen is an interesting and innovative initiative and experiment. The most effective evidence as to the impact of engagement, by the 28 women in the two areas, has been being with and talking to the women: narrative is much stronger than raw data, this is after all a human-facing project. Unfortunately, shortly after our visit, they amongst many other vulnerable people in India and indeed the world face the pandemic consequences of COVID-19. Whilst many globally complain of the social isolation, loss of employment and risk to health this disease is causing through measures to slow its spread, the champions in Kolkata face this perhaps more acutely. Due to the cramped conditions of their living situation, minimal access to healthcare and lack of savings the impact could be dramatic. To date the feedback is that they are following government guidance well, we have no reports of ill health, and through NNEdPro’s crowdfunding campaign we have managed to provide some finance to compensate for what they have been making previously during MTK selling sessions. But this has only been one month’s salary and now they need your help once again. The champions and their families are not worried about not seeing friends, going to the cinema or being stuck at home, they face a real-life struggle for both themselves and their family to provide food, water and a roof over their head. If you are able to, please donate on the link below, even small amounts can go a long way to supporting them and their families. MTK Crowdfunding Campaign – aiding our urban slum champions in the wake of COVID-19 https://www.justgiving.com/crowdfunding/mobileteachingkitchens An Overview of the MTK model https://www.nnedpro.org.uk/mtk An Overview of our India network https://www.nnedpro.org.uk/india An Overview of our work with TIGR2ESS https://tigr2ess.globalfood.cam.ac.uk/fps/FP6

By Ananya Ria Roy The theme for International Women’s Day 2020 is #EachforEqual and the belief that an equal world is an enabled world. The NNEdPro Global Centre for Nutrition and Health is proud to be an organisation that can be a platform to give all our members a voice and strive to create equal opportunities throughout the organisation’s networks and projects. It would not be an understatement to say that women are a key driving force at NNEdPro in helping to achieve our mission. In-fact over 60% of NNEdPro’s Governors and Advisors, Board of Directors, Global Innovation Panel and Virtual Core is comprised of women (Read more about our members here: https://www.nnedpro.org.uk/members) Creating opportunities for all are at the heart of our organisation - from supporting anyone with a passion for nutrition throughout their careers starting from the International Academy of Nutrition Education e.g. through mentoring (see membership benefits: https://www.nnedpro.org.uk/iane ), or their research careers, or to supporting projects completely run by and for the empowerment of women such as the Mobile Teaching Kitchens in India. The Mobile Teaching Kitchen in India - Bhavishya Shakti - is one such programme helping to create more opportunities for the empowerment of women and their families. The project is now a microenterprise where women from urban slums in Kolkata are confidently creating nutritionally balanced meals developed by dieticians and tailored towards the needs of the local market to tackle the triple burden of malnutrition in India and transferring knowledge amongst the general public about healthy affordable meals. Img1: A busy afternoon at the Bhavishya Shakti Mobile Teaching Kitchen in March 2020 📷 Img2: How to ’Eat right in one bite’ at a local MTK: An example of a nutritionally balanced meal comprised of a Besan Chila, a vegetable tick, egg curry and green chutney. All for the affordable price of INR 50. 📷 We’re proud to see the Bhavishya Shakti champions have inspired those beyond Kolkata and women are inspiring those across India (e.g. in Punjab as well as Odisha. In the latter the Odisha Millets Mission (OMM) is negotiating with women collectives of the state to replicate mobile teaching kitchen model to impart nutrition education, read more here: https://www.outlookindia.com/website/story/poshan-news-orissa-sees-potential-in-nutrition-education-on-wheel-model/348244 ). NNEdPro are proud to be an international and diverse organisation made up of Health care professionals, Professors, Doctors, Dietitians, Nutritionists, Educators and Students working with tenacity to ensure that we can provide nutrition education for all because we believe that an equal world is an enabled world. Nutrition Education has a fundamental role in societies globally, malnutrition in hospitals costs Billions each year and more importantly lives there are also ever-increasing links between disease and diet. NNEdPro are committed to closing the gap this is a vital part of the process to bring some of the most vulnerable and often heavily exploited members of our societies up to speed. The award-winning mobile teaching kitchen is an example, by enabling these women the tools, platform and education they are now able to very successfully provide an education for their children, an income for their families and healthy affordable meals into Indian cities. NNEdPro throughout our regional networks will continue to enable nutrition education for all, to improve health and wellbeing globally

By Dr. Kathy Martin In celebration of International Women’s Day, 8 March 2020, NNEdPro shines a light on the women shaping its future and who make up more than 60% of the Global Innovation Panel. As a global platform singling out individual women who are contributing to its success is difficult but where better to start than one of its founding directors Pauline Douglas RD. Pauline is the NNEdPro Vice-Chair and Operational Governance Director (Education). As a registered dietitian, she has spearheaded development in nutrition education across the professions and with her passion for high quality, evidence-based nutrition practices is a force to be reckoned with. Next is Dr Minha Rajput-Ray, other half of the founding director Professor Sumantra Ray, Minha, alongside their daughter Nikitah reminds us all that occupation is important and the role of food and nutrition at all stages of life ensuring the person is at the centre of all that is done. Next in the list is Dr Kathy Martyn, who as a nurse and registered nutritionist heads the NNEdPro UK and Ireland regional network and co-leads the education & research in medical nutrition network, ERimNN. She also leads on Nutrition within the University of Brighton and Brighton and Sussex Medical School working closely with Sports and Exercise, Public Health, primary, secondary health care and community groups. Passionate about all things food, she works in the NHS and higher education, focussing on improving nutritional care in hospital. An enthusiastic mentor, she has supported students to develop innovative interventions - such as the Apple A Day project, run by medical students who volunteer to work in a secondary school in the UK to support children from disadvantaged backgrounds, by developing a better understanding of health and healthy eating. Working with NNEdPro since its inception in 2010, she has also had a lottery-funded grant to set up a sustainable primary school initiative - Kids Kitchen, encouraging children to cook and eat healthy food that culminates in the children running their restaurant for one night only. In 2014, she created the unique and innovative role of education and research dietitian to work at the Brighton and Sussex Medical School focusing on improving nutrition education in the undergraduate curriculum. This led to the recruitment of Elaine Macaninch, who has continued to develop undergraduate education alongside working with NNEdPro and more recently Culinary Medicine UK, where she is the nutrition lead and director. Elaine as a registered dietitian combines developing the nutrition curriculum at Brighton and Sussex Medical School with working in the NHS, with women who have gestational diabetes. As a leading figure within Culinary Medicine UK, she has shaped an innovative program that combines cooking with teaching for doctors and medical students so they are better equipped to start food conversations with their patients. Further afield NNEdPro is supported by Professor Eleanor Beck a dietitian who is Discipline Leader in Nutrition and Dietetics in the School of Medicine, Faculty of Science, Medicine and Health. Eleanor was part of the expert working group for the recent reviews of the National Competency Standards for Dietitians and the Advanced Accrediting Practising Dietitian and Fellow competency standards. Fellow NNEdPro Australian is Associate Professor Lauren Ball who is an Advanced Accredited Practising Dietitian, NHMRC Investigator and Lead of the Healthy Primary Care team at Griffith University. As a dietitian, Lauren is passionate about ensuring good nutrition health care across the professions and is a leading researcher in primary care with research grants totalling over 3million Australian dollars. NNEdPro has a strong history of supporting students and one of its finest is Dr Celia Laur who on completing her PhD has successfully instigated and implemented improvements to Nutritional Care in hospitals in Canada. The More2Eat program enabled 5 Canadian hospitals to work with researchers at the University of Waterloo to improve the nutrition care provided on one unit for a year. This innovative project set out to change hospital culture in a sustainable fashion that ensured malnutrition in the hospital was addressed. Celia also heads the GIP at NNEdPro and is the key organiser of the annual summer school based at Cambridge. Marjorie Lima do Vale as Visiting Academic/Project Officer has been working with the Swiss Re Institute, who are one of NNEdPro’s newest specialist organisation members, looking at causal inference pathways in diet-related risks to health and disease. She is also providing support towards the annual Cambridge Summit as a forum for policy dialogue and a focal point in the development of ‘I-KANN-25’, an International Knowledge Application Network in Nutrition aligned with the UN Decade of Action on Nutrition 2016-25. Our newest member is Breanna Lepre a visiting Academic/Project Officer who has already made a significant contribution to the RSM Nutritank 2020 conference held on 7 March 2020 and will be part of the operations and strategy team for the NNEdPro Summer School in Cambridge.

Geneva, 10th February 2020 By Sucheta Mitra, Jørgen Torgerstuen Johnsen and Jaroslav Guzanič Edited by Prof Sumantra (Shumone) Ray To achieve rapid sustainable reduction of all forms of malnutrition, for years NNEdPro has been enabling communities and empowering populations to create and implement nutrition sensitive health programmes and plans. Through its regional networks, NNEdPro seeks to empower both practitioners and the public through necessary tools, as well as develop programme areas to promulgate high quality and scalable nutrition knowledge translation achieving sustained impact in global health systems. NNEdPro does so in line with the United Nations Decade of Actions on Nutrition 2016-2025 (Nutrition Decade). After a welcome address by Professor Shumone Ray, Jaroslav presented the Swiss Association for Cooperation on Food Education from gastronomy to sustainability (development pathway 2014-2020), from learning and experience sharing to actions. The corporation aims to combine all aspects of culinary arts, nutrition, education, hospitality, innovation and sustainability. It is a Switzerland based network for communities to achieve global impact in food sustainability. It serves as an innovation hub for transformation of ideas, research, collective development and implementation of sustainable projects. The association is an independent continuity of an initiative to envision hospitality professionals, primarily chefs, as potential ambassadors for change. Nowadays, occupations such as chefs and food and beverage managers are more business oriented. However, current global development and demands only prove that these professionals need to be retrained in order to increase their potential to contribute towards sustainable development goals. Gaining additional knowledge from subjects like culinary nutrition, food psychology and education diplomacy is a priority. Further interdisciplinary networks aligned with project plans and new ideas will be integrated in the Swiss Network to secure a successful development pathway to achieve the regional and global outcomes as well as bridge the existing gaps. There is a strong presence of social enterprises and joint collaborations concentrating on the current development of hospitality, but almost none of them highlight the potential and importance of nutrition education to be implemented within a hospitality workforce and communities (relatively a new concept/area that might contribute to other regional networks). In support of this endeavour, the United Nations Educational, Scientific and Cultural Organization (UNESCO) and Food and Agriculture Organization (FAO) through its Education for Sustainable Development (ESD) Programme, fosters climate change awareness in primary education, through lifelong learning and across curricula development. This initial structure deserves further development of cooperation pathways in Switzerland and globally to create a knowledge platform for chefs and food specialists working on sustainable projects to get their work and vision supported by researchers and global nutrition organisations. In order to create more interactions among the main actors and stakeholders, the association will establish a Centre for Learning Design, which will consist of the following parts and stages: 1.LEARNING AND COLLABORATIVE PLATFORM (HOSPITALITY PROFESSIONALS, STUDENTS, COMMUNITIES) 2.INCORPORATING NUTRITION EDUCATION INTO HOSPITALITY CONCEPTS (INTERACTIONS AMONGST CHEFS) 3.TEST KITCHEN – MOBILE TEACHING KITCHEN – CULINARY LAB FOR A WORLDWIDE COMMUNITY 4.DEVELOPING/FORMING NEW EDUCATIONAL RESOURCES, COURSES AND PROGRAMMES From a future perspective, this project might bring an evidence-based source and provide needed records to support the ongoing research activities for developing a global knowledge platform. After Jaroslav, Professor Ray presented an overview of the NNEdPro Regional Networks Programme. This includes the International Knowledge Application Network Hub in Nutrition 2025 (I-KANN-25), the Nutrition Education Policy for Healthcare Practice Initiative, and the Mobile Teaching Kitchens Initiative. He continued to highlight the importance of developing a critical mass of self-sustaining knowledge, skills and capacity in Nutrition and Health, within the global healthcare and public health workforce, that results in significantly improved health practices and outcomes. The Nutrition Decade plays an important part in achieving this vision. Professor Ray continued explaining the conceptual framework stepladder from Food to Health which includes the steps from Food production to health status, wider determinants of diet, nutrition and health, and nutritional, knowledge and application. He pointed out that, classically when focussing on dietary choices and nutritional status we tend to forget to look at food production, nutrient quality and food environments for solutions to malnutrition related issues. The Swiss Regional Network will play a part in the local to global aim to extend reach via strategic partners and countries. It will seek to achieve this with three key initiatives across the NNEdPro Regional Network: the global online platform – the International Knowledge Application Network Hub in Nutrition 2025 (I-KANN-25), Nutrition Education Policy for Healthcare Practice (NEPHELP), and the Mobile Teaching Kitchen (MTK). Furthermore, Professor Ray presented and discussed the mapping exercise, building the architecture of nutrition education for health professionals, a joint strategic initiative with the World Health Organization. It focuses on developing enhanced architecture for nutrition capacity building within the healthcare professional workforce based on 4 pillars of the Nutrition Decade: Research, Implementation, Education, and Network. Based on the key areas highlighted in this mapping exercise, there is a need for: Individual and government pledges for adopting nutrition education in the community and healthcare as a priority, including establishment of frameworks for best practice, improved global data collection mechanisms and validated indicators, and establishment of national curricula for nutrition education across all healthcare sectors including development and expansion of online resources. Professor Ray concluded his presentation talking about the MTK initiative. The objectives of the initiative are to: Improve awareness (Knowledge, Attitude and Practice) of diet diversity and disease prevention, measure indicators of nutritional health, use cooking skills as a medium for education, provide resources and signposting for food security, and promote social empowerment as well as impact preventative health. More information on the MTK can be found here https://www.nnedpro.org.uk/neph. Currently over a hundred sessions have taken place in the micro entrepreneurship phase of this project where NNEdPro has collected customer satisfaction data, number of plates sold, number of people present, and time at the venue. Analyses strongly suggest its potential to expand to other areas. In addition, the MTK initiative has recently won commended status in the Emerald interdisciplinary research awards 2019/2020 which was announced February 2020. Jørgen Johnsen presented briefly on the newly Lancet double burden on malnutrition series published in December and the 10 double-duty actions. He finished with a reminder to the participants to keep the 10 double-duty actions in mind when working on, evaluating, and designing nutrition sensitive/specific programmes and policy. Dr Minha Rajput-Ray talked about diet and lifestyle in the workplace. She caught significant and positive attention by speaking about the importance of diets and what the common causes and reasons of the insufficient eating habits were. After giving a few examples and cases based on real experience, she highlighted several important factors described under the “DETTOL” formula: - Demand - Environment - Timing - Teamwork - Ownership - Leadership Dr Jeffrey Bohn presented on the causal inference: Unravelling the nutrition, longevity and type 2 diabetes tangle. His presentation focused on the fact that data-driven insight does not necessarily lead to evidence-based decision making. He continued by highlighting that most CEOs value data-driven insight, however, do not rely on evidence for key decisions and overlook data-driven insights to follow intuition. There are specific challenges with nutrition (and lifestyle) related research. It can be found within participant characteristics and behaviours confounding analyses as well as observational challenges. Some examples include time lag between dietary change and outcome may not be straightforwardly assessed and macronutrient intakes are typically highly correlated. He ended his talk about nutrition research issues by mentioning that without pre-registration of data protocols and analyses, how many analyses were performed, to what extent data were filtered cannot be known with any degree of confidence. These typical research behaviours impact the ‘p value’ estimates and interpretation. Dr Bohn continued to talk about causal inference and its criteria for determining a causal relationship and the difficulties we might face. For example, cognitive biases compromise the research, sample sizes are too small or suffer from selection bias, well controlled RCTs are often impossible to implement for practical and/or ethical reasons, etc. He ended his session by discussing the various structures underlie different causal relationships. Afterwards, Jaroslav pointed out in the Questions and Answers how working with healthy employees is important/crucial in order to motivate co-workers and teams to take proper actions/steps to incorporate elements of dietary health and sustainability into the work environment. He also shared some of the “behind the scenes” experience that certain problems including mental health issues and even addictions have been emerging in the hospitality industry. According to him, working long hours, a high-paced environment, consumption of sugar sweetened beverages, desserts and fast food during or after night/evening shifts may be linked to a lack of food education, which negatively influences eating habits. The Network soft launch was concluded by Dr Peter Van Dael – Vice president of DSM Nutrition summarising the key points from the presentations and Q&A. This was followed by an interactive workshop to shape the next steps in operationalising the network.

As we trot past the first month of 2020 the world has changed once again as the United Kingdom is now officially outside the European Union following almost four years on the Brexit roller coaster. On the other hand the world is facing challenges like never before from both physical and biological environmental factors manifested as the Australian bush fires and the Wuhan Coronavirus respectively - both equally deadly and just as humbling - a reminder that the forces of nature would always have the last word. All of these global events and others, largely outwith our control, impact NNEdPro members who collectively are either located in or hail from a total of over 50 countries across six continents. However in all of our interactions I have been deeply impressed by both the resilience of colleagues who are affected as well as the camaraderie of their counterparts which once again highlights the bonds that link us all together as part of a global family. These common connections are underpinned by a shared vision around a better world with a lesser burden due to malnutrition in its various forms and one where the untapped potential of nutrition is fully harnessed for both the prevention and treatment of disease. Today, as the world stands at the mid point of the UN Decade of Action on Nutrition and NNEdPro is fully exploring the role that voluntary regional networks can play in knowledge application in the remaining five years of the decade. To this effect over 2020 we are strengthening as well as expanding the NNEdPro Regional Networks Programme across the globe. This month has seen coordinated activities across multiple parts of India as part of the Cambridge University TIGR2ESS Project and our novel intervention of Mobile Teaching Kitchens within this framework. Despite Brexit, in February we will come closer than ever before to European colleagues through the launch of our regional networks in Switzerland and Italy, followed rapidly by a new regional network launch in Mexico to complement our existing links to Latin America. Beyond this there are plans to break new ground into a number of countries including the establishment of regional network sections spanning Scotland, the island of Ireland, Wales and England to maintain insights into needs within as well as across regions. Linking together all our regional networks will be a purpose built digital hub - the International Knowledge Application Network Hub in Nutrition 2025 (I-KANN-25) - we expect this to emerge in its first physical iteration by the turn of 2020. Within each regional network, between now and 2025, we seek to facilitate two key initiatives in a sustainable manner: (1) Strengthening ‘Nutrition Education Policy for Health Practice’ (NEPHELP) to build nutrition capacity within health systems; and (2) Piloting our Mobile Teaching Kitchens (MTKs) model bringing together education, empowerment and entrepreneurship as a novel intervention to reduce the burden of nutrition and health inequalities in at-risk populations. Whilst I-KANN-25, NEPHELP and MTKs will be globally unifying initiatives, there will be a plethora of differences in the shape of these models between regions and we are excited to widen our learning through the diversity of insights this work will bring. Behind programmes and projects are the people who work tirelessly to make it all happen for the potential benefit of the populations we seek to serve. Over the last quarter of 2019 we have carefully refreshed the membership of our think-tank especially at its core and in the new year I have written individually and in groups to all categories of members to reiterate our joint commitments and to thank one and all for their countless inputs. I am delighted that from this edition onward we will be introducing you to individuals in the dedicated NNEdPro Virtual Core which forms the bedrock of all we do. Finally, we are also looking forward to bringing everyone together once again through our flagship annual summer events at Homerton College at the University of Cambridge and I look forward to seeing many of you at our Summer School, the ‘Confluence’, the International Summit or our Global Strategy Day where we will also explore our role in climate change and sustainability! Professor Sumantra (Shumone) Ray NNEdPro Founding Chair and Executive Director

We were privileged as the NNEdPro Global Centre for Nutrition and Health to close the 2019 calendar year with a key contribution to the national policy dialogue on tackling malnutrition in the UK health system through our convening of the Inside Government Forum on NHS Food and Nutrition Standards. The day consisted of a range of talks, from a number of leading multidisciplinary experts from across the United Kingdom representing key segments in the food supply chain for healthcare institutions as well as the interface with patients requiring the integration of hospital catering, dietetics and clinical care. The theme of the day was to combine the expertise of these different professionals together to discuss how to improve NHS food provision as well as nutritional care for patients and for staff. The day was chaired by Professor Sumantra Ray, NNEdPro Founding Chair and Executive Director, and started with an opening address from Phillip Shelley the Chair of the National Food Review. A key aspect of his talk was ‘The power of 3’ which was described as the collaboration between Caterers, Dietitians and Nurses to provide high quality food which can be delivered to patients. This was followed by an address by Paul Freeston, CEO of Apetito and Wilthsire Farm Foods, who explained how they have continued as the NHS’s number one food provider through focus on quality and delivery of their products. An interactive panel discussion including other speakers as well as personal insights shared by Lord Rea widened the discussion to consider the roles of other healthcare and support professions to augment ‘The power of 3’. After lunch, the afternoon was started by Dr Luke Buckner, NNEdPro Global Innovation Panel Deputy Co-Lead. This included an interactive discussion session including an overview of the Nutrition Education Policy for Healthcare Practice (NEPHELP) initiative, from which it was proposed that the ‘Power of 3’ could include Doctors as an interim between Nurses and Dietitians. The day also explored a number of other case studies building on a day of shared experiences from good practice across the country, such as technology for calorie monitoring for inpatients, to changes in “junk food” in hospital shops and even a hospital utilising space to grow its own vegetables with patients as volunteers. Overall the day was hugely efficient in bringing together both overlapping as well as disparate themes into a common framework, providing thoughts for key policy influencers such as Phillip Shelley to take away, as well as a platform for lead caterers to take ideas back to their respective trusts. Further to the opportunity to share our own experience and expertise, NNEdPro came away with key insights into the challenges facing catering departments and ideas of how by changing this we can begin to tackle NHS food and nutritional care standards upstream, whilst simultaneously closing the awareness gap at all levels of healthcare professionals in both primary and secondary care. This would move us towards a seamless patient journey with appropriate provision of food in both hospitals and the community as well as transfer of nutritional care between clinical settings. To hear more about the event listen to the very first episode of the NNEdPro podcast. This new platform will provide a forum for future discussion on all things NNEdPro, nutrition and healthcare. In this very first episode of the NNEdPro podcast, James Bradfield spoke with Dr Luke Buckner of the Global Innovation Panel about his recent attendance at the Inside Governments "Raising Hospital Food and Nutrition Standards Across the NHS" forum. James and Luke also discussed the logistics of feeding people in hospital, how nutrition is everyones business and what else Luke is getting up to. https://podcasts.apple.com/gb/podcast/nnedpro-global-centre/id1496856424?i=1000463945662 For more information please see the Inside Government Website, as well as for future events https://www.insidegovernment.co.uk.

Dear Colleagues and Friends of NNEdPro This month marks the completion of a challenging but highly successful operational transition over 2019 as we have evolved into a truly global think tank working with resilience across borders. As we draw an end to another exciting year, we bring your attention towards highlights and recent events that NNEdPro has been involved in as well as celebrating the achievements of some of our key members and collaborators. As I reflect on 2019 I am minded to look back not only over the year gone by but in fact the past 5 years as we incorporated as a social enterprise in 2015 anticipating an independent and international life course into the future. The half decade since then has comprised an exponential phase in the journey of NNEdPro from an extramural programme hosted within the MRC Elsie Widdowson Laboratory in Cambridge to an interdisciplinary Global Centre headquartered in Cambridge but holding together a consortium of stakeholdings from four Universities at its apex, a number of key strategic partnerships and also convening an expanding geographical reach through regional networks across six continents. In the text of highlights below, are summary points that underline the collective achievements that have been made possible over 2015-19 thanks to countless contributions from each and every member of NNEdPro in multiple capacities. I simply cannot give thanks enough to do justice to the vanguard of efforts that have led to the current moment in our journey as we are poised and ready to take on even bigger challenges in a much better prepared manner than ever before. My unreserved and heartfelt thanks to one and all! Amongst the multitude of events that we have either driven or contributed to over the last quarter of 2019 one date – the 11th of December – strikes me as particularly poignant due to a hat-trick of events that we had the opportunity to impact as stewards of the NNEdPro mission: on that day we led an Inside Government Forum on NHS Food and Nutrition Standards, setting the stage for parliamentary dialogue in 2020; simultaneously we had invited speakers at a key national conference for the pharmaceutical sector emphasising the importance of nutrition and prevention alongside therapeutics; and to complete the triad of opportunities one of our key members delivered a nutrition awareness session to a large collection of General Practitioners spanning the East of England. In many ways these engagements highlight some of the work that lies ahead to impact the health service, influence therapeutic thinking and impact primary care where some of the biggest wins can be made in protecting populations from the effects of the double burden of malnutrition. 2020 promises to be a significant year for both NNEdPro as well as all actors involved in the United Nations Decade of Action (2016-2025) which reaches the half-way mark next year. With this edition we wish you all a peaceful holiday season, a fantastic start to the New Year and we hope to see you all soon in our upcoming events! With season’s greetings and festive cheer on behalf of the entire team at NNEdPro Global Centre for Nutrition and Health Professor Sumantra (Shumone) Ray NNEdPro Founding Chair and Executive Director - Director of Research in Food Security, Health and Society (P/T), School of Humanities and Social Sciences, University of Cambridge | Governing Body Fellow of Wolfson College Cambridge - Professor of Global Nutrition, Health and Disease (P/T), School of Biomedical Sciences, Ulster University - Visiting Professor (Hon), School of Public Health, Imperial College London - Presidential Board Advisor (Hon) at University of Parma - Co-Founder and Chair (Hon) of BMJ Nutrition, Prevention and Health at the British Medical Journal Group NNEdPro Highlights (2015-19): Evolution from project to programme to Global Centre EDUCATIONAL EVENTS World Congress of Public Health workshops in 2015 followed by launch of Regional Networks with regular meetings:⁃ India x10 ⁃ UK & Ireland x6 ⁃ USA x6 ⁃ Australia & New Zealand x4 ⁃ Morocco x1 ⁃ Brazil x1 5 International Summits, 4 Summer Schools, 3 Global Strategy Workshops and 2 Nutrition Weeks with Cambridge University 10th Anniversary in 2018 with launch of BMJ Nutrition, Prevention and Health Hosting external conferences in 2019: International Society for Nutrigenetics and Nutrigenomics and Optimal Nutrition Care for All ACADEMIC OUTPUTS Over 100 significant presentations locally, regionally, nationally and internationally - both invited and competitive - at scientific meetings and conferences as well as over 200 outputs including over 100 peer reviewed publications in 5 years MARKERS OF ESTEEM Awards and recognition over 5 years including: Complete Nutrition Outstanding Achievement, Innovate-2-Succeed, BMA Research Charities, BMJ Education Team, Medical Nutrition Industry International, Global Challenges Research Fund, Economic and Social Research Council and University of Cambridge Interdisciplinary Awards