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

Written by  Dr Ramya Rajaram    Acknowledgement to  Roshni Patel  Reviewed and edited by  Professor Sumantra Ray      In the evolving landscape of food and nutrition, the quest for inclusivity, equity, and collaboration has become paramount. This forms the cornerstone of the 10th edition of the International Summit on Food, Nutrition, and Health, organised by the NNEdPro Global Institute for Food, Nutrition and Health, the International Academy of Nutrition Educators, and BMJ Nutrition, Prevention and Health. Scheduled for 2024, this landmark Summit aims to delve into the theme of " Democratising and Decolonising Food and Nutrition: From Science to Society ," marking a significant milestone in advancing discourse within the field.  The theme of the Summit, "Democratising and Decolonising Food and Nutrition," encapsulates two pivotal concepts aimed at reshaping the narrative surrounding food and nutrition. While 'Democratising' seeks to broaden the conversation by integrating diverse perspectives and bridging the gap between traditional knowledge systems and contemporary scientific research, 'Decolonising' involves critically examining historical influences on research, education, practice, and policy, with a focus on fostering inclusivity and acknowledging contributions from all stakeholders, especially those from historically under-represented regions and communities.  The Summit's agenda resonates with the discourse on food democracy, which advocates for redistributing power and enabling citizen participation in food systems. However, challenges persist in operationalising concepts like 'food sovereignty' and 'food justice,' hindering their practical implementation and limiting their potential impact. Yet, scholars and practitioners continue to advocate for transformative approaches that expand democracy and freedom within food systems.  Against this backdrop, the Summit endeavours to clarify definitions, identify gaps, and highlight opportunities for growth and collaboration across various pillars of food and nutrition. By examining existing studies and successful models, the Summit aims to uncover strategies that promote inclusivity and equity in food and nutrition, ultimately envisioning a future where interdisciplinary communities collaborate inclusively to bridge the gap between science and society.  The Summit adopts a two-tiered approach, with pre-summit proceedings in Belfast and the main Summit event in Kolkata, India. The pre-summit workshop and roundtable discussions in Belfast provide a structured platform for collaboration and idea exchange, setting the stage for impactful discussions during the main Summit. The main event in Kolkata unfolds across four days, featuring plenary sessions, panel discussions, and exhibitions, culminating in the synthesis of findings and the formulation of a draft white paper as a call to action and further advocacy.   In conclusion, the 10th International Summit on Food, Nutrition, and Health represents a pivotal opportunity to foster dialogue, collaboration, and action on critical issues within the field. By embracing inclusivity and equity and integrating diverse perspectives, the Summit aims to propel the discourse on food and nutrition towards a future where scientific approaches serve society equitably. This includes advocating for bespoke research into the needs of currently underserved populations to create an evidence base that is tailored specific to diverse groups rather than relying on extrapolation. To learn more about the Summit and register for events, visit the NNEdPro  website .    Event Registration Details:   Pre-Summit Workshop & Roundtable Discussion:  July 1, 2024. Register here .  Main Summit Event:  December 17-20, 2024. Register here .

Author: Janice Man  Reviewers: Sarah Armes & Veronica Funk Petric  Acknowledgement to Paula Silva, Rita Araújo, Felisbela Lopes, and Sumantra Ray   The world is becoming increasingly complex, making it challenging to keep up with the information needed for our day-to-day lives. One area where people often feel confused is when making healthy food choices. With so much conflicting information and ever-evolving recommendations, it can be difficult to know what to believe. This confusion can lead to unhealthy choices and negative health outcomes.     This blog post will cover the significance of nutrition and food literacy, the impact of food illiteracy on health, and the pivotal role of food literacy in making well-informed decisions about our health. Additionally, we'll explore the importance of having a comprehensive understanding of health and wellness to foster positive choices and prevent chronic diseases.    Health, Nutrition, and Food Literacy    Health literacy encompasses cognitive and social abilities that enable individuals to access, understand, and manage health information for promoting and maintaining health. Nutrition literacy, a subset of health literacy focuses on understanding nutritional principles, reading labels, and making healthy food choices. Food literacy, on the other hand, delves into the social aspects of food production, origin, and their impact on health, society, and the environment.     Understanding and integrating health, nutrition and food literacy are essential for promoting individual health and well-being, as well as fostering a global community. This comprehensive approach goes beyond acquiring knowledge about nutrition and extends to understanding the broader social, cultural, economic, and environmental dimensions of food choices.     The Emergence of Food Illiteracy as a Global Issue    The rise of food illiteracy globally is linked to the increase in diet-related diseases due to a lack of understanding about making healthy food choices. Our modern food system includes the marketing of processed foods, makes it difficult for people to maintain a balanced diet. Factors like lack of time and cooking skills contribute to this issue, especially among older adults who are less likely to cook from scratch and pass on cooking knowledge. Food illiteracy affects people’s ability to know what’s in their food, leading to unhealthy eating habits and contributing to health problems like obesity and diabetes.     Children’s food literacy is also low, with many schools not providing healthy meals and relying on parents or vending machines offering sugary snacks. Improving children’s knowledge about healthy eating habits early on is crucial for lifelong health. Food literacy contributes to food waste, with one-third of all food produced globally being wasted each year. This not only wastes resources but also has health, social, economic, and environmental impacts. Measuring food literacy is essential for understanding and addressing this issue, with tools like self-perceived food literacy scales and short food literacy questionnaires being used to assess people’s food literacy skills.     Food Literacy and Health Outcomes    In recent years, there has been growing interest in studying how food literacy affects our health. People who lack basic knowledge about food are more likely to develop health issues like obesity, heart disease and diabetes. To address this, it is important to identify the factors that contribute to food literacy and health inequities, so policymakers and educators can take action.     “Health inequities are differences in health status or distribution of health resources between different population groups, arising from the social conditions in which people are born, grow, live, work, and age”.    Disadvantaged populations are more likely to experience food-related health inequities due to limited access to healthy foods and information about healthy diets. Whereas, in developed countries, most people have high levels of food literacy, but this is not the case in developing countries. Marketers of unhealthy food often focus their advertising efforts on populations that may have limited access to accurate information about healthy eating habits or may lack access to resources or information that could help them recognise and challenge false or misleading claims.    Education programs should focus on improving food literacy among populations with low levels of education. This will help reduce health inequities globally and ensure that everyone has access to nutritious foods and knows how to prepare them.     Challenges to Health Communication    In recent years, there's been more focus on how food impacts our health. Unhealthy eating habits are linked to diseases like obesity, heart disease, and diabetes. To promote healthier eating, it's crucial to communicate about food effectively. This means using strategies similar to marketing to encourage people to make better food choices.    Effective communication involves clear messages, targeted interventions, and ongoing evaluation of results. Communication happens on three levels: individual, organisational, and societal. Governments play a role by funding public education campaigns and implementing policies like taxes on unhealthy foods and subsidies for fresh produce. Furthermore, labelling on food products can also help consumers make informed choices. Education programs, community farming, and cooking classes can improve food literacy and encourage healthier eating habits. In the digital age, social media and online resources are powerful tools for sharing information about nutrition and healthy eating.     Effective communication in healthcare settings is essential for patient safety, care coordination, patient-centered practices, and collaboration among healthcare teams. It ensures that patients receive the right care and are involved in decisions about their treatment. Clear communication also supports quality improvement initiatives and helps healthcare providers stay informed and engaged in continuous learning.    Key Takeaways:    Importance of Food Literacy : Understanding how food affects health is crucial for making informed dietary choices and preventing diseases like obesity, heart disease and diabetes.   Health Inequities:  Low-income and marginalised communities often lack access to healthy food and nutrition information, leading to greater health disparities.   Need for Education Programs : Implementing education programs that teach people about healthy eating and cooking nutritious meals is essential to address food illiteracy. Vulnerable and marginalised populations should be targeted.   Challenges in Health Communication:  Health professionals, educators and policymakers must collaborate to promote accurate and trustworthy information about food and nutrition.   Advocacy for Equity:  Advocating for policies that ensure equitable access to healthy food and accurate nutritional information is crucial for reducing inequities and promoting a culture of well-informed healthy living.    Check out this journal paper  more in depth and let us know what you think about food and nutrition literacy!   Adapted from the article "Nutrition and Food Literacy: Framing the Challenges to Health Communication" by Paula Silva, Rita Araújo, Felisbela Lopes, and Sumantra Ray, published by MDPI Journal.

Written by Jaroslav Guzanic Reviewed by Wanja Nyaga and Matheus Abrantes The last few years have greatly impacted consumers' eating habits and grocery shopping. Consumers experimented in the kitchen during the pandemic, and food delivery became popular. What trends are staying, and what new trends are emerging in the food and drink industry? The Brandwatch, a digital consumer intelligence company that specialises in social media monitoring and analytics, has come up with this thesis question and conducted research in 2023 aiming to analyse more than 165 global online data-driven conversations to explore current culinary trends, consumer eating and drinking habits, restaurant experiences, and food delivery insights. The goal was to appraise and evaluate the results and key findings and summarise the food and consumer trends in 2020-2023, outlining further developing predictions for 2024 and beyond. Methodology This report analysed public online consumer conversations around food and beverages among English, French, German, and Spanish speakers between June 1, 2022, and May 31, 2023. Generational data was gathered with ready-to-use Social Panels in Consumer Research. On average, the audience of the analysed food accounts is 64% female and 31% male. More than half of the audience is 24 years old or younger. 33% are between 25 and 34 years old. The audience on TikTok is younger than on Instagram, where over 60% are younger than 24 years. Followers are mainly from the US, UK, and India. Interests of Instagram followers show that besides food, they are also interested in relationships, fashion, and photography. How are we talking about food online?   Generally, compared to 2021, people were talking less about food online. From June 1, 2022, to May 31, 2023, mentions are down by 16% compared to the previous 12 months. Especially positive mentions are down by a staggering 45%. With inflation and higher food prices, it may not be surprising that food is becoming more of a struggle for more consumers.  Disgust is the most prominent emotion in online conversations about food, followed by joy and anger. Some consumers complain that they can't eat certain foods due to allergies or illnesses or that they've eliminated certain foods from their diets to improve their eating habits. Taste is another significant factor. Consumers express disgust with foods they don't like or share bad experiences with certain products. On the other hand, consumers enjoy positive experiences and share them online. Some of the most popular positive activities are eating at restaurants, sharing meals with family and friends, or discussing food from their travel destinations. The most positively discussed meal is brunch. Conversations around brunch have the highest number of positive mentions. Hashtags are another important means of communication online. They provide a quick glimpse into the post and make it easier for social media users who do not follow the account but are interested in the topic to find the post. Of the hashtags used in food-related conversations, #vegan is at the top. The top 10 include hashtags that promote healthy and vegan lifestyles. Interestingly, the second most popular hashtag is travel, a hashtag not directly related to food. It's also the hashtag that grew the most over the period analysed. The pandemic impacted here, as consumers obviously couldn’t travel much in 2021. This changed in 2022, and there are notably more social media posts related to food and travel. Prepared foods, meats, vegetables, desserts, and baked goods are the most photographed foods. Pictures of prepared foods most often include vegetables, fruit, or salad. Meat dishes most often have fried foods on the side. Top Food Trends Like all trends, food trends come and go, and social media is increasingly influencing which trends go viral and are picked up and tried by consumers. TikTok plays a bigger role in setting these trends than it did a few years ago. Food trends that go viral on TikTok don't take long to spread to other social networks. Aesthetics still play an important role in how tasty we find a dish. So, it’s no surprise that bowls lead the list of food trends. Bowls are not a specific type of food but the presentation of food in a bowl. It can be breakfast, lunch, or dinner. They can be sweet or savoury. There are smoothie bowls, oatmeal, poke, burrito, or Buddha bowls. The options are endless, which might be why bowls are a food trend that shows no signs of slowing down. While bowls are the top food trend in consumers' online conversations in the US, UK, and French-speaking countries, appetizers are number one in German-speaking and APAC countries. Ramen is a favourite in Spanish-speaking countries, and consumers in the UK talk more about porridge than in other countries, making it the second most discussed food trend in their conversation. Appetisers are the second most talked about food trend after bowls. Appetizers and hors d'oeuvres are popular choices at restaurants and parties. Appetizers are nothing new in the food world, but why are appetizers so popular in consumers' food conversations these days? The top appetizers mentioned in their online conversations are appetizers with chicken, bread, or cheese. Cheese boards and cheese plates are among the most popular choices. Charcuterie boards were big in 2022-2023 and are still a big trend in 2024. Mentions of butter boards have increased by over 180%, and dessert boards have increased by 136%. Butter boards feature a variety of butter, often flavoured with garlic or herbs, served with bread or crackers. Chocolate and various fruits and cookies are the go-to food for dessert boards. Mushrooms are an important part of a healthy diet. This is also seen in online conversations where consumers talk about mushrooms as part of vegan dishes or in combination with chicken, potatoes, or rice. Oyster mushrooms are a popular meat substitute, and enoki mushrooms are popular on TikTok, especially in (people eating large amounts of food) or featuring the sound of chewing, chopping, and crunching mushrooms. Another trend that has recently gained traction is mushroom coffee. Consumers are switching from regular to mushroom coffee to try something new or for health benefits. According to Google Trends, it increased in late 2022 and reached a 5-year high in March 2023. With 52% of sentiment-categorised mentions being positive and 48% negative, the topic is still polarizing. In positive conversations, consumers say they drink mushroom coffee for health reasons or to reduce their caffeine intake while still wanting an energy boost. Not all consumers appreciate the taste, a prominent topic in negative conversations. The remaining group says that mushroom coffee has nothing to do with coffee. Like bowls, fermentation is a food trend that has been around for a few years. Online conversations around fermentation are seeing the resurgence of longstanding fermented foods like sauerkraut and kimchi (but also tempeh, kefir, sourdough, miso and others), along with entirely new dishes. In 2023, for example, pickled garlic became one of the most popular fermented ingredients/foods. A recent trend gaining traction is gochujang, a Korean chilli paste made from fermented soybeans. K-pop and Korean movies and TV shows have also fuelled the popularity of Korean cuisine, and dishes like bibimbap (mixed rice with veggies) or tteokbokki (spicy rice cakes) are spreading outside of Korea. According to Google Trends, this reached a 5-year high in April 2023, and the use of tteokbokki increased by 450% in the past year. The number of people talking about gochujang online has increased by 18% since the beginning of this year. Joy is the number one emotion expressed in these conversations. Consumers enjoy trying traditional Korean dishes or experimenting with infusing chilli paste into other regional cuisines, creating a fusion. According to online conversations, people most love stirring their gochujang into rice, chicken, garlic, kimchi, sesame oil, and tofu. Using gochujang in pasta or BBQ sauce or punching up soups are popular examples of how consumers adapt to thick, sticky condiments. There's even a gochujang caramel cookie recipe that's gone viral. Consumers love to experiment in the kitchen, and gochujang allows them to add a kick and depth of flavour to their dishes. There will most likely be more experimentation with it going forward in 2024. The meal situation in 2023 Overall, dinner is the most popular meal in food conversations. Following dinner, breakfast and lunch are the second and third most popular meals. Brunch is also one of the most discussed meal topics. More than 64% of emotionally categorised brunch mentions are happy. Several people love going out for brunch, enjoying bottomless brunch specials, or hosting brunch with family and friends at home. When they have a great restaurant experience, they are eager to share the excellent service and great food online. Popular brunch foods include chicken, waffles, pancakes, eggs, French toast, and cheeses. In terms of drinks, mimosa is the most popular brunch cocktail. The location with the most brunch conversation is New York. Globally, there are some differences in meal conversations. While dinner is the number one meal in food conversations, German-speaking people talk the most about breakfast, and Spanish-speaking people post the most about lunch.  As online food conversations, in general, have decreased, all meal conversations have slowed down. Except for one: The snack conversation. Mentions of snacks remain at the same level. Snacking increased during the pandemic. Probably because staying home meant getting bored and, therefore, being more easily tempted. A 2020 survey, before the pandemic, seeks to explore if snacking evolved. Consumers are talking less positively about snacking. Positive mentions of snacking have decreased by 10%, and 42% of all conversations are negative. In negative conversations, consumers talk about trying to snack less, snacking healthier, and craving certain types of food. Around 88% of consumers said they snacked more or the same amount. When consumers talk positively about snacking, they say they love snacks and how delicious they are. They say they snack at home or at work, and the most common foods mentioned in snacking conversations are fruit, cheese, and vegan options. Consumer insights on restaurant habits   Positive restaurant experiences are on the decline. Restaurants faced tough times during the pandemic and lockdowns, and consumers were reluctant to return after the restrictions were lifted. With exploding energy prices, rising inflation, and lacking staff, restaurants have faced another round of challenges. Online conversations about restaurants and dining out from June 1, 2022, to May 31, 2023, declined by 33% compared to the previous 12 months. Looking at the sentiment, positive mentions decreased even more. Over the same period, positive mentions decreased by nearly 50%. Higher prices play a significant role in negative conversations. Consumers say that eating out is too expensive or that they expect better food and service for their money. Time was another issue in negative conversations. Waiting too long for their order doesn't make consumers happy. In these mentions, consumers also talked about trying a new restaurant for the first time or eating out after a long time and how disappointing their experience was. However, restaurants meeting their guests’ high expectations can look forward to customers going online to discuss their positive experiences. Delicious food is the most frequently cited, followed by good service, prime location, and a nice atmosphere. As consumers become more price-sensitive, they expect a certain level of quality. The rise of solo dining is on the rise. Consumers are increasingly more comfortable eating out alone - for business or pleasure. This trend is also influenced by Korean culture. More and more people in Korea live alone and embrace a single life. The trend is called the honjok lifestyle, which covers activities usually done with others alone, such as going out to restaurants. Korean culture has become quite popular in Western countries lately, so it's no wonder certain lifestyle trends are also becoming more popular. From June 1, 2022, to May 31, 2023, the number of people talking online about eating alone and eating solo increased by 7% compared to the previous 12 months, and the number of online mentions increased by 9%. Different regions have some differences: While the number of German- and French-speaking people talking about eating alone has increased, fewer people in Asia-Pacific countries are talking about the topic. In positive conversations, people talk about their positive experiences eating alone in a restaurant and the benefits of going out alone, such as not being forced to socialise or leave whenever they want. Others have a less positive experience, adding to the negative conversations that they feel awkward and uncomfortable eating alone in a restaurant or are unsure where to sit if the restaurant doesn't have a bar. In fact, negative mentions of solo dining increased by 24%, indicating that the experience doesn’t live up to expectations. Trends in diet   Plant-based diets have become increasingly popular in recent years. Especially during the pandemic, it seems like consumers were more open to experimenting with new foods during the lockdown. Online conversations about plant-based foods from June 1, 2022, to May 31, 2023, are down 7% compared to the previous 12 months. But this doesn't mean that consumers have lost interest in plant-based products. Quite the opposite: as more products flooded the market, it’s become normal to see plant-based products in grocery stores. Overall, online conversations about plant-based foods are more positive than negative. 62% of all sentiment-categorised mentions are positive, while 38% are negative. Though it might seem counterintuitive, meat is the most discussed food in plant-based conversations, followed by pizza and chocolate. Conversations about plant-based meats decreased by 27%, and conversations about plant-based burgers decreased by 57%. Plant-based meats were also the product with the highest negative mentions of all the foods analysed. The topics most concern consumers in conversations about plant-based meats are taste, ethics, and price. Topics with the highest negative mentions revolve around smell, texture, and price. Smell, taste, and texture are important product attributes that significantly impact the eating experience. If a plant-based product is lacking in either one of these areas, consumers will not buy the product again and will switch to another brand. On the other hand, there's more interest in plant-based chocolate. Online conversations are up 64%. This makes sense as the global vegan chocolate market is expected to grow. In vegan chocolate conversations, consumers mention chocolate bars, using them in cakes, for breakfast, or as part of a healthy lifestyle. Regional differences in consumer conversations about plant-based foods Plant-based consumer preferences vary from region to region. We broke down online conversations about plant-based foods by location and language. Here are some interesting insights for global food companies to consider. Online mentions of plant-based diets decreased in all regions, except in German- and Spanish-speaking conversations, where the number of conversations increased. German-speaking consumers talk the most positively about plant-based foods, whereas, on the flip side, UK consumers talk about it the least positively. Meat is the number one food in all regions analysed, except for French and Spanish–speaking consumers. The top food in French conversations is baked goods. In Spanish conversations, it's chocolate. French- and German-speaking consumers talk more about ethics than the other languages analysed. While Spanish-speaking and US consumers talk more about taste, UK and Asian-Pacific consumers talk more about price. Consumers favour protein-rich products, and they have gained popularity in recent years. However, they show no signs of slowing down in 2024. Search interest for "high protein" has remained high ever since. The number of people talking about high protein online increased by 32% from June 1, 2022, to May 31, 2023, compared to the previous twelve months. Snacks, chocolate, and beverages are the most mentioned high-protein products. 52% of all generation-categorised mentions around "high-protein" come from millennials.  What topics of conversation express disgust? Consumers complain that they want to eat more protein-rich foods but can't stand the smell of certain products. Another negative issue is price. High-protein foods, such as eggs or high-protein shake powder, often cost more than other foods. With inflation and higher prices, price is a pain point in conversations with consumers struggling to manage the budget needed for a high-protein diet. Final Thoughts Food and beverage industry trends can emerge quickly and spread like wildfire through social media platforms like Instagram and TikTok. Staying ahead of these trends and adapting to changing consumer preferences is crucial for brands to retain customers. By leveraging demographic insights, brands gain a deeper understanding of how consumer preferences and behaviours vary across demographics, such as location or generation. This capability, combined with sound public health and nutrition knowledge, can provide another effective lever to move dietary trends towards patterns and better health outcomes. References Brandwatch. (2023, September 11) Food and Beverage Trends 2023. https://www.brandwatch.com/de/reports/food-beverage-report-2023/view/   Disclaimer: we used the Brandwatch report as an example and do not endorse or seek to promote any particular company or provider.

Author: Janice Man  Editors: Sarah Armes Acknowledgement to: Prof Sumantra Ray, Dr Kathy Martyn, Prof Caryl Nowson, Prof Mei Yen Chan, Dr Rajna Golubic, Gabriele Mocciaro, Dr Breanna Lepre, Dr Dora Pereira, Alan Flanagan, Dr Celia Laur RNutr, Dr Simon Poole, Dr Daniela Martini, Dr Giuseppe Grosso, Shivani Bhat, Shane McAuliffe, Prof Martin Kolmeier, Dr Letizia Bresciani, Marjorie Lima do Vale, Jorgen Johnsen, Helena Trigueiro, Dr Donato Angelino, Prof Francesca Scazzina, Prof Eleanor Beck, Dr Beatrice Bisini, Dr Francesca Ghelfi, James Bradfield, Prof Daniele Del Rio, Minha Rajput-Ray, Pauline Douglas, Dr Lisa Sharkey, Prof Clare Wall, Elaine Macaninch, Luke Buckner, Preya Amin, Iain Broadley, Dominic Crocombe, Duleni Herath, Ally Jaffee, Harrison Carter, Rajna Golubic, Minha Rajput-Ray    Nutrition Education Policy in Healthcare Practice (NEPHELP) was developed with the aim of empowering doctors with comprehensive nutrition training so they can become advocates for nutrition in their healthcare teams. NEPHELP intends to use its findings and publications to advocate for changes in the nutrition training of medical students and doctors, with the goal of ensuring that they receive adequate levels of nutrition education. The goal is to promote greater emphasis on nutrition and lifestyle changes in disease prevention and treatment, supported by a well-trained healthcare workforce working seamlessly across hospital and community settings.       Surveys were conducted on junior doctors and medical students’ opinions of their nutrition training and confidence in current nutrition knowledge and skills. The data collected was then published as a peer-reviewed paper. The study aims to analyse survey data and review the curriculum of a United Kingdom medical school to identify gaps in nutrition teaching and contribute to developing a training program to address these needs.      The key findings include:    Importance of nutrition in health:  Over 90% of participants agreed on the importance of nutrition in health. This highlights the recognition of nutrition's role in overall well-being and the prevention of diseases. The implication is that healthcare professionals should prioritise nutrition education and incorporate it into their practice to provide comprehensive care.     Inadequate nutrition training:  A significant majority of participants felt that their nutrition training was inadequate, with over 70% reporting less than 2 hours of training. This suggests a gap in the education of healthcare professionals regarding nutrition. The implication is that there is a need for increased nutrition education in medical schools and ongoing professional development for doctors to enhance their knowledge and skills in nutrition. Barriers to providing nutritional care: Many doctors reported barriers to providing nutritional care, including lack of knowledge, time constraints, and lack of confidence. This indicates that healthcare professionals may require additional support and resources to overcome these barriers and effectively address nutrition in their practice. The implication is that healthcare systems should provide adequate resources, training, and support to enable doctors to incorporate nutrition into their patient care. Preference for face-to-face training: Participants expressed a preference for face-to-face training rather than online training in nutrition education. This suggests that interactive and personalised approaches to nutrition education may be more effective in engaging healthcare professionals and enhancing their knowledge and skills in nutrition. The implication is that medical schools and professional development programs should consider incorporating face-to-face training methods to meet the preferences and needs of healthcare professionals.     The results of this study show that there is a desire and a need for more nutrition in medical education. It is important to clarify the role of doctors in nutritional care and when to refer patients for specialist advice. The findings of this study provide valuable insights from different levels of training, from medical students to doctors, and can serve as a basis for further research and the development of interventions to improve nutrition education in healthcare.    Delve deeper here to learn more about the study.   Foundation Certificate in Applied Human    The NNEdPro-IANE Cambridge Summer School and Foundation Certificate in Applied Human Nutrition is designed to address this vital aspect of healthcare by providing comprehensive nutrition training to equip healthcare professionals with the necessary knowledge and skills in nutrition. It encompasses a broad spectrum of basic nutritional concepts, their applications in healthcare, policy, and prevention, and bridging the gap between basic science and clinical practice.     The Summer School offers a flexible learning experience that combines online and in-person elements . Participants can study independently using pre-recorded lectures and a Virtual Learning Environment (VLE), followed by the opportunity to attend face-to-face mentoring and Q&A sessions in Cambridge.   Please click here for detailed information and registration for the Foundation Certificate in Applied Human. If you have any questions, feel free to contact us at learning@nnedpro.org.uk .

Author: Janice Man Contributors: Sumantra Ray & Matheus Abrantes Acknowledgements: Sarah Anderson, Sucheta Mitra, Speakers & Moderators   Pre-Summit – Democratising & Decolonising Food and Nutrition: From Science to Society On July 1st, Ulster University's Belfast Campus hosted a hybrid pre-summit workshop and roundtable discussion, both in-person and online. This event served as a prelude to the main Summit scheduled for December 17-20, 2024, in Kolkata, India. The pre-summit event emphasised global collaboration, highlighting the importance of "Democratising" and "Decolonising" the food and nutrition landscape.   "Democratising" aims to broaden the dialogue, integrating diverse perspectives and bridging the gap between traditional knowledge systems and contemporary scientific research. This approach ensures that every voice is included, acknowledged, and addressed. "Decolonising" focuses on examining the historical influences of specific regions and institutions on research, education, policy development, and clinical guidelines, striving to respect and incorporate contributions from all stakeholders, particularly from historically underrepresented areas and communities.   The Summit will prioritise integrating traditional, indigenous, and local food practices with global nutrition science, especially from middle-income countries. By doing so, it aims to address disparities and enrich our understanding of food and nutrition. The Summit's four pillars—research, education, practice, and policy—will guide discussions, helping to uncover strategies for a more inclusive and equitable approach to food and nutrition.   Key Presentations and Discussions   At our pre-summit event, several notable presentations took place:   Professor Clare Wall  from the University of Auckland presented on 'Decolonising the Health/Nutrition Curriculum – an Aotearoa (New Zealand) Perspective'. She provided insights into the Treaty of Waitangi, its historical significance, and its current relevance in New Zealand. Professor Wall highlighted the Waipapa Taumata Rau courses, emphasising their focus on understanding knowledge systems and incorporating Māori-focused curriculum content. These courses support students' transition to university by building skills and fostering cohort cohesion.   Josephine Murphy (née French) , a BSc Dietetics undergraduate at Ulster University Coleraine, presented on the 'Transferability of the Mobile Teaching Kitchen to Northern Ireland'. Her presentation highlighted four key themes: the desire for greater nutritional education and understanding, the inclusion of men in the initiative, the influence of social media on food habits, and the decline of food identity in Northern Ireland.   Nicolas Shaw and Sophia Johnston  from Food Untethered discussed the evolving landscape of enteral nutrition. They highlighted the increasing use of temporary NG tubes and the shift towards personalised care with blended diets, emphasising ingredients that enhance nutrition and support gut health. They shared professionals' perspectives on pre-made blended food products for enteral feeds, reflecting ongoing advancements and challenges in the field.   Roshni Kumar from University College London presented ‘The Impact of Nutrition Education Interventions in India and Kenya: A Food Democracy Perspective’ at our pre-summit event. The study utilised the DESIGN procedure and a deliberative food democracy approach to analyse various nutrition education interventions. Key findings from the scoping review included significant impacts observed in 23 out of 33 interventions across Knowledge, Attitudes, and Practices (KAP) surveys. The study also highlighted the lack of a specific correlation between intervention impact and food democracy approaches, offering valuable insights for future policy and practice. NNEdPro's Regional Networks' commentaries were also shared, with representatives from all 10 networks discussing priorities for democratising and decolonising nutrition security in their areas. These discussions will shape the agenda for the main summit event in Kolkata. Announcements and Partnerships   At the Pre-Summit event, we announced a partnership with CABI Publishing . Ramya Rajaram , Academic Officer at NNEdPro Global Institute, presented special issues jointly produced by NNEdPro and CABI on the Mobile Teaching Kitchen (MTK), Cardiovascular Health, and Nutrition Education. These publications are essential resources for researchers, practitioners, and policymakers interested in advancing nutrition education and community health. They highlight our collaborative efforts to enhance the evidence base in food and nutrition science for human health.   Jorgen Johnsen  from Ulster University and the World Health Organization presented on 'Democratising and Decolonising Food and Nutrition Systems to Tackle the Double Burden of Malnutrition'. His presentation underscored the importance of integrating diverse perspectives and traditional knowledge to address malnutrition globally.   We would like to give many thanks to all the Pre-Summit speakers, including: Prof Martin Kohlmeier University of North Carolina l BMJ NPH Prof Clare Wall University of Auckland Dr Kathy Martyn University of Brighton l BMJ NPH Prof Pauline Douglas (Co-Chair) Ulster University l Lord Rana Foundation Colleges Prof Sumantra Ray (Co-Chair) Ulster University l University of Cambridge l Imperial College London l BMJ NPH Sarah Armes NNEdPro Global Institute Mini Masterclass in Medical and Health Systems Nutrition Education   On July 3rd, Ulster University Belfast hosted a mini masterclass celebrating the release of the book Essentials of Nutrition in Medicine and Healthcare. Intended for students, doctors, and healthcare professionals, the book aims to incorporate nutrition principles effectively into medical practice.   The masterclass featured discussions on various topics, including: - Over 15 years of insights and innovation in medical nutrition education by Prof Sumantra Ray - "From Field to Fork" featuring voices from health and social care by Dr Kathy Martyn - An update on hydration education by Prof Pauline Douglas - Scaling up medical nutrition education by Prof Martin Kohlmeier - Implementing nutrition curricula in medical education in ANZ by Prof Clare Wall - Interdisciplinary learning through the NNEdPro-IANE Summer School and Essentials of Nutrition by Sarah Armes   Nutrition Society Congress NNEdPro recently exhibited at the Nutrition Society Congress, held from July 2nd to 5th in Belfast. The core programme, delivered by the Irish Section of the Nutrition Society and supported by the Science Committee, focused on 'New Data—Focused Approaches and Challenges'.   Topic of the Congress Nutrition science is inherently diverse. It covers human health from the molecular level to public health, examining individual nutrients' roles in a sustainable global food system. This congress offered an overview of the diverse data collected and utilised within nutrition science and explored how data analysis can advance the discipline.   Overall, the events in Belfast provided a robust platform for discussions and collaborations, setting the stage for the main Summit in Kolkata, which aims to further the cause of democratising and decolonising food and nutrition systems worldwide.   Learn more about the Summit and register here .

Author: Sarah Ames Editor: Nitya Rao Acknowledgements: University of East Anglia & Mobile Teaching Kitchen Team Our recently published paper in the journal Nutrients delves into the dietary practices of the Santal tribe and their alignment with global dietary guidelines. You can read the complete study here . The research highlights how the traditional diet of this indigenous community provides valuable lessons in crafting sustainable and healthy eating habits tailored to local cultures and environments.   In the past century, global food systems have experienced significant transformations that have affected food supplies, diets, and health outcomes. These have resulted in sub-optimal diets,  a top risk factor for the global burden of disease, with notable disparities influenced by factors such as ethnicity, age, education, and urbanisation. These dietary changes have also increased pressure on natural resources, land, biodiversity, and ecosystems. Many populations, hindered by factors such as poverty, face barriers to accessing nutritious diets, highlighting the need for sustainable dietary practices.   The Environmental Impact of Dietary Choices Dietary choices significantly impact the environment. By 2050, diets high in refined sugars, fats, oils, and meats could drastically increase greenhouse gas emissions and land clearance. Conversely, plant-based diets, emphasising fruits, vegetables, grains, legumes, nuts, and seeds, can mitigate climate change by substantially reducing emissions. Achieving this shift requires culturally sensitive, region-specific strategies.   Indigenous Food Systems and Sustainability Indigenous food systems offer sustainable, locally rooted food production and consumption approaches. These systems, rich in diverse and seasonal foods, improve health and food security. In India, the Santal tribe, the largest indigenous community, maintains traditional dietary practices despite pressures from modernisation. Their diet includes wild plant foliage, fungi, vegetables, fruits, and locally raised livestock. The Santal tribe also practices small-scale agriculture and kitchen gardening. Research shows indigenous foods significantly improve nutrient intake and contain health-benefiting bioactive components.   Comparison with EAT-Lancet Commission's Guidelines The EAT-Lancet Commission's 2019 guidelines promote a "Planetary Health Diet" focusing on plant-based foods and sustainability. Aligning these global dietary recommendations with diverse cultural practices is challenging but essential for promoting health and sustainability. This study evaluates how traditional Santal diets align with the EAT-Lancet guidelines, aiming to understand how indigenous diets can support global health and sustainability goals while respecting cultural diversity.   Menu Template Selection For comparison with the EAT-Lancet guidelines, we selected two of the nine Santal menu templates: Kanhu Thali and Jhano Thali. "Thali" refers to a plate representing three meals consumed daily. These templates were chosen to reflect the diverse dietary practices of the Santal community and account for seasonal variations, covering both winter and late summer to monsoon seasons. This comparison identified areas of alignment and divergence between the traditional Santal diet and global dietary recommendations.   Kanhu Thali (Winter Season: November to February) Morning : Crushed sweet corn boiled with horsegram (Jonra Dakaa and Kurthi Daal) Day : Rice, flat beans, wild leafy vegetables, and dried fish (Malhan Daal Ohoy Ara and Sukhi Machli) Evening : Wheat flour chapatis, black-eyed beans, and drumstick leaves (Lupung Ara Peetha, Ghanghra Daal with Lal Ara, and Munga Ara)   Jhano Thali (Late Summer to Monsoon) Morning : Rice, sweet potato leaves, and black-eyed beans (Sakarkand/Alu Ara and Ghanghra Daal) Day : Mahua flower (Madhucaa longifolia) with sesame seeds (Matkom Tilmin Lathe)   Evening : Rice, wild mushroom curry, chicken egg curry, and mango pickle (Mocha Oo Uttu, Sim Bili Uttu, and Ool Ka Achar) Key Findings The Santal diet aligns well with several aspects of the EAT-Lancet recommendations: Emphasis on Whole Grains : Whole grains, including rice, wheat, and corn, are central to the Santal diet, with an average intake of 475.1 g per day. They provide essential nutrients and dietary fibre, promoting digestive health. This substantial intake supports daily energy needs, which is crucial for the Santal community's active lifestyle involving substantial physical labour. Incorporation of Vegetables : The average intake of vegetables in the Santal diet is 453.6 g per day, which exceeds the EAT-Lancet and Indian RDA recommendations. Both starchy and leafy vegetables are a staple, ensuring a good intake of vitamins and minerals. Plant-Based Protein Sources : Legumes and pulses are key protein sources in the Santal diet, providing an average of 98.2 g daily and aligning with sustainable recommendations. Despite high rice consumption potentially affecting protein quality, legumes, pulses, and local sources like fish and snails contribute higher-quality protein to their diet. Unsaturated Fats : The diet focuses on healthy fats, mainly from plant-based sources. Limited Added Sugars : The Santal diet naturally limits the intake of added sugars, adhering to healthy dietary guidelines. Locally Sourced Ingredients : The reliance on locally available and seasonal ingredients supports sustainability and dietary diversity.   However, there are some notable deviations between the two dietary patterns:   Meat and dairy products:  The Santal diet does not include animal-based proteins such as lamb, beef, pork, and poultry, nor does it contain dairy products. This reflects cultural practices and the availability of these foods. Instead, the community relies on indigenous fish and snails for protein. This highlights the need for culturally sensitive dietary guidelines that consider availability and cultural preferences. Fruit intake: Fruit intake is slightly below the recommended amount. The consumption of locally available, seasonal fruits varies, often influenced by geographical proximity to forests. Micronutrient Intake:  While the Santal diet aligns with recommended levels for many essential nutrients, there are deficiencies in iodine, vitamin D, and vitamin K1. Addressing these deficiencies requires educating the community about locally available sources rich in these nutrients and considering supplementation or fortification.   Cultural Sensitivity in Dietary Recommendations Recent shifts in the Santal diet towards energy-rich foods have led to the underutilisation of traditional, nutrient-dense foods. Economic changes, generational transitions, and shifts in agricultural practices influence these dietary patterns. Preserving traditional ecological knowledge and promoting the use of indigenous foods are crucial for maintaining nutritional quality and sustainability.   Conclusion Our study underscores the importance of tailoring dietary guidelines to accommodate cultural diversity, local practices, and seasonal variations. Recognising and respecting traditional diets is critical to fostering sustainable and healthy eating habits. Global dietary recommendations should be crafted to allow for cultural sensitivity and regional adaptability, ensuring they meet the nutritional needs of diverse populations while respecting their unique cultural contexts. Be part of the change This year, the NNEdPro Global Institute for Food, Nutrition and Health and the International Academy of Nutrition Educators , in partnership with BMJ Nutrition, Prevention & Health , are excited to announce the forthcoming " Democratising and Decolonising Food and Nutrition: From Science to Society " Summit. This Summit is dedicated to fostering a more inclusive, equitable, and collaborative approach to food and nutrition research, education, practice, and policy worldwide. Learn more about the event and register here .

Author: Janice Man Contributors: Sumantra Ray & Matheus Abrantes Acknowledgements: BMJ NPH Editorial & Management Boards , NNEdPro Virtual Core and IANE Faculty & Mentors Panel   BMJ Nutrition, Prevention & Health is an open-access, peer-reviewed nutrition journal publishing the latest evidence-based research on the impact of nutrition and lifestyle on the health of individuals and populations. The journal publishes robust research on the key determinants of health, including the social, economic, and physical environment, as well as lifestyle and behaviour. It provides physicians and other frontline health professionals with key information they can apply in daily practice. As the academic publishing landscape continues to evolve, transparency in journal metrics remains crucial. BMJ NPH is proud to share the latest updates on our journal's performance metrics for 2023.   Acceptance Rate:  Our acceptance rate currently stands at 35%, reflecting our commitment to rigorous peer review and high-quality research publication.   Impact Factor (JCR)*: The journal has achieved an i naugural Impact Factor of 3.3 , as calculated by Clarivate Analytics. This metric indicates the average number of citations received in a particular year by articles published in the preceding two years. Our journal is ranked 47th out of 114 in the Nutrition & Dietetics category, which is an impressive start.   Citescore ** : Our Citescore, calculated from the Scopus database, has risen significantly from 4.4 to 5.8. This score is based on the average number of citations received over a four-year period and positions us at 87th out of 398 in the Medicine (miscellaneous) category. This increase highlights the growing influence and reach of our published content.   2023 Total Content Views: We are thrilled to report a total of 192,411 content views for the year 2023. This substantial engagement demonstrates the relevance and impact of our articles within the global research community and beyond.   At BMJ Nutrition, Prevention & Health, our mission is to publish reliable and impactful content that contributes to creating a healthier world. We believe that our metrics' transparency showcases our progress and reinforces our dedication to academic excellence. BMJ NPH is an open-access journal published by  BMJ  in association with  NNEdPro Global Institute for Food, Nutrition and Health . Please click here to learn more about our latest journal metrics and explore our published research.   New BMJ NPH Special Collections As the BMJ NPH metrics for 2023 were released, the I nternational Academy of Nutrition Educators (IANE) and BMJ NPH announced 13 Special Collections to showcase some of the most groundbreaking work in the fields of nutrition and lifestyle factors. Each collection is supported by a dedicated Special Interest Group (SIG), which is part of IANE's Digital Knowledge Hub (iKANN), designed to facilitate collaboration and knowledge sharing among professionals in the field of nutrition. These groups can engage with each other through the Discussion Boards on the IANE-iKANN portal and through regularly scheduled group meetings. Learn more about the Special Collections here . The BMJ NPH collections are coordinated in partnership with NNEdPro Global Institute for Food, Nutrition, and Health  and its   International Academy of Nutrition Educators . Special Acknowledgements We would love to thank the International Virtual Core of the NNEdPro Global Institute , the International Academy of Nutrition Educators (IANE) Faculty and Mentors Panel , and BMJ Nutrition, Prevention & Health Editorial, Management and Publishing Board members who have worked tirelessly over the past six years to achieve such impressive results with the latest metrics.  We would also like to thank LGC for supporting the co-creation of the digital knowledge hub with exciting plans to develop research registries corresponding to the special collections in BMJ NPH. ----------- *  Impact Factor : calculated by Clarivate Analytics, the average number of citations in a single year of all articles published over the last two years. IF = # of citations in a given year/citable articles published in the previous two years.   **  Citescore : Calculated from the Scopus database, the average number of citations in a single year and the last three years of all items published during that same four-year period.

8th August 2024 Shiv Nadar University, Delhi-NCR and NNEdPro Global Institute for Food, Nutrition and Health Announce New Strategic Partnership Ahead of International Summit Events in December 2024 Shiv Nadar University, Delhi-NCR (recognised as an Institution of Eminence by the Government of India) and the NNEdPro Global Institute for Food, Nutrition and Health (NNEdPro) are pleased to announce a new strategic collaborative partnership. This partnership comes ahead of two important international summits in India over December 2024 – the Times Higher Education Innovation and Impact Summit co-hosted by Shiv Nadar University in Delhi-NCR – followed by the 10th International Summit on Food, Nutrition and Health in Kolkata, organised by NNEdPro with its International Academy of Nutrition Educators (IANE) in partnership with BMJ Nutrition, Prevention & Health (BMJ NPH). NNEdPro was founded in 2008 at Cambridge University, UK, with support from the National Institute of Health Research and a series of competitive grants. Since then, NNEdPro has evolved into a multifaceted Global Institute for Food, Nutrition and Health. Shiv Nadar University, established in 2011, is widely regarded as one of India's premier multidisciplinary research universities, with a solid commitment to advancing SDGs. To mark the beginning of this partnership, Professor Sumantra (Shumone) Ray, NNEdPro Chair, Chief Scientist and Executive Director, based at St John's Innovation Centre in Cambridge, has been appointed as Distinguished Visiting Professor (Honorary) at Shiv Nadar University Delhi-NCR. The Key Areas of Collaboration are: Academic and Research Initiatives: Collaborative efforts to advance knowledge and research in nutrition and public health. Educational Programmes: Joint development of initiatives and events to foster learning and knowledge exchange. Community Impact: Initiatives aimed at improving nutrition literacy and supporting public health efforts. Professor Sumantra Ray, NNEdPro Chair, Chief Scientist and Executive Director, stated: "We are incredibly pleased to enter this strategic partnership with Shiv Nadar University (SNU), Delhi-NCR. I am honoured to be appointed as a Distinguished Visiting Professor at SNU. This collaboration represents a significant step in our commitment to enhancing global nutrition and public health. By leveraging our combined expertise in research and education, we aim to drive innovation and impact nutrition literacy and health outcomes worldwide". Dr. Ananya Mukherjee, Vice-Chancellor of Shiv Nadar University, Delhi-NCR, emphasised: "This strategic alliance underscores the dedication of both institutions to address interdisciplinary global challenges and advancing the field of nutrition and health, and SDG 3 more generally. We want to excel in research for nutrition and health and bring together a global community committed to transforming our current practices for greater public benefit". About Shiv Nadar University, Delhi-NCR: Shiv Nadar University, Delhi-NCR (designated as Institution of Eminence by the Government of India since 3rd August 2022) is a premier multidisciplinary research university in India. It was established in 2011 by Shiv Nadar, one of Asia's foremost philanthropists and a pioneer of technological revolution. The university offers undergraduate, master's, and PhD programmes across its four Schools, viz., Engineering, Natural Sciences, Humanities and Social Sciences, as well as Management and Entrepreneurship. It fosters research, creativity, and leadership, develops future-ready professionals, and contributes to societal advancement. More details can be found at https://snu.edu.in/home/ About NNEdPro Global Institute for Food, Nutrition and Health: The NNEdPro Global Institute is a not-for-profit international and interdisciplinary think tank and an independent research organisation. NNEdPro is an organisation that believes everyone has the right to good nutrition. We provide direct support to vulnerable families and communities on the ground, and our educational programme trains frontline healthcare professionals and dietitians around the globe. We generate the resources to provide such support through social enterprise, research, education and advisory services. More details can be found at https://www.nnedpro.org.uk/ NNEdPro-IANE International Summit on Food, Nutrition and Health The NNEdPro Global Institute for Food, Nutrition and Health and the International Academy of Nutrition Educators, in partnership with BMJ Nutrition, Prevention & Health, are excited to announce the forthcoming "Democratising and Decolonising Food and Nutrition: From Science to Society" Summit. This Summit is dedicated to fostering a more inclusive, equitable, and collaborative approach to food and nutrition research, education, practice, and policy worldwide. The NNEdPro International Summit on Food, Nutrition and Health is a leading annual scientific meeting. Our main Summit event will be held in Kolkata, India, from 17th to 20th December. These events will bring together the collective views of our regional networks spanning over 65 countries as well as a multitude of organisations, giving even wider geographical and disciplinary coverage. Registration includes access to plenary sessions, interactive panel discussions and abstract presentations showcasing work from all NNEdPro Regional Networks and key collaborators, with 40+ hours of engaging content! Learn more at https://www.nnedpro.org.uk/summit

Authors: Janice Man & Matheus Abrantes Contributor: Prof Sumantra Ray The NNEdPro-IANE Cambridge Summer School and Foundation Certificate in Applied Human Nutrition is designed to address this vital aspect of healthcare by providing comprehensive nutrition training to equip healthcare professionals with the necessary knowledge and skills in nutrition. It encompasses a broad spectrum of basic nutritional concepts, their applications in healthcare, policy, and prevention, and bridging the gap between basic science and clinical practice.    The topics include:   Basic Concepts in Human Nutrition Including fundamental concepts in human nutrition, dietary assessment, body composition, and energy metabolism.   Nutrition Research Methods Focusing on various research methods used in nutrition, such as nutritional epidemiology, nutrigenetics, nutrigenomics, and the study of diet-microbe interactions in the gut.   Nutrition in Disease Prevention Exploring the role of nutrition in preventing non-communicable diseases, musculoskeletal health, and neurodegenerative diseases.   Nutrition in Healthcare Delving into topics such as hydration and clinical leadership, clinical ethics, malnutrition in practice, and the impact of nutrition on ageing.   Nutrition Public Health and Policy Examining global nutrition, regulations on nutrition and health claims, policy formulation, and the role of the industry in nutrition.   The Summer School offers a flexible learning experience that combines online and in-person elements. Participants can study independently using pre-recorded lectures and a Virtual Learning Environment (VLE) , followed by the opportunity to attend face-to-face mentoring and Q&A sessions in Cambridge. The VLE is a platform that not only makes educational content accessible but also allows students to connect and collaborate. This course is a great way to make the best of your summer break and gain valuable insights into the world of knowledge!   Attending the course will allow you to learn from the best in the field. Our team includes a world-class faculty with leading global nutrition experts. Check out the list here . Please click here  for detailed information and Foundation Certificate in Applied Human registration. If you have any questions, feel free to contact us at learning@nnedpro.org.uk .   Registration Deadline: End of August 2024 Next Cohort Starts: September 23rd & 24th 2024 Essay Competition By completing your first course assignment by 31st August, you will participate in the Essay Competition. The winners will be announced at the 2024 NNEdPro-IANE Awards Symposium. 2024 NNEdPro-IANE Awards Symposium Join us for an evening of networking excellence. Your registration includes free access to the 2024 NNEdPro-IANE Awards Symposium and reception on September 25th. Forge meaningful connections, share insights, and elevate your career with fellow nutritionists and professionals. What our Students say about the Summer School   Maria Traka, Head of Food & Nutrition National Bioscience Research Infrastructure, stated: "I have not been part of a course before that has given me so much confidence that I am learning the most up-to-date knowledge from international lecturers in nutrition and health. Well done for putting such an amazing course together!"   Maria Hernandez, stated: “Here in Mexico, we have a lot of nutrition needs, and it was very important for me to learn with NNEdPro. I work at a university teaching undergraduate students and can now share all the knowledge I gained in this course with them.” Check out below testimonials by Louis Samuel and Silvia Callegaro who participated in the April 2024 Summer School cohort:   About NNEdPro Global Institute for Food, Nutrition and Health   The NNEdPro Global Institute is a not-for-profit international and interdisciplinary think tank and an independent research organisation. NNEdPro is an organisation that believes everyone has the right to good nutrition. We provide direct support to vulnerable families and communities on the ground, and our educational programme trains frontline healthcare professionals and dietitians around the globe. We generate the resources to provide such support through social enterprise, research, education and advisory services.   Learn more about NNEdPro Global Institute for Food, Nutrition and Health here .

Author: Sarah Anderson Acknowledgements: We are grateful to our board member and Founder-Director of Sustainable Cities, Saeeda Ahmed, for joining us to give out the 2024 awards. On the 25th of September 2024, the NNEdPro-IANE Awards Symposium took place at the historic Wolfson College, Cambridge, bringing together experts, educators, and students in the field of nutrition to celebrate outstanding contributions to nutrition education. Organised by the NNEdPro Global Institute and the International Academy of Nutrition Educators (IANE), in partnership with BMJ Nutrition, Prevention & Health (BMJ NPH), and supported by The International Food and Nutrition Trust (TIFN), the event was a testament to the dedication and achievements of individuals making significant strides in nutrition and public health.    A Warm Welcome and Opening Remarks   The symposium commenced with an engaging introduction by co-hosts Professor Sumantra Ray and Professor Pauline Douglas, whose insights set the tone for a day of recognition and reflection. Their remarks highlighted the growing importance of nutrition education in improving global health outcomes and the role NNEdPro-IANE has played in advancing this mission. Following this, Lord Richard Balfe, Joint Honorary President of the NNEdPro-IANE, delivered the opening remarks.   Recognising the Trailblazers in Nutrition Education   The Awards Symposium is more than just an event—it's a celebration of progress. By recognising the achievements of faculty members, professionals, students, and administrators, NNEdPro and IANE aim to inspire a new generation of nutrition educators and advocates. The awards reflect the breadth of expertise and dedication across diverse areas, from curriculum development to public health initiatives.    The 2024 Award Categories   This year's awards spanned several categories, each designed to honour excellence across various sectors of the NNEdPro-IANE community. The awards presented were:  Outstanding Achievement Award  NNEdPro-IANE Fellowship  Associate Member of the Year  Professional Member of the Year  Faculty Member of the Year  Student Member of the Year  Administrative Member of the Year  BMJ NPH Paper of the Year    Each awardee was recognised for their technical achievements and dedication to advancing the understanding and importance of nutrition education in global health.    Spotlight on the 2024 Award Recipients   A highlight of the event was the presentation of the Joint Outstanding Achievement Awards, which recognised two distinguished leaders in nutrition education. Professor Nitya Rao  (University of East Anglia) and Professor Susan Lanham-New  (University of Surrey) were awarded Honorary Fellowships for their exceptional contributions to nutrition science and public health. As part of their recognition, both professors delivered keynote presentations, sharing insights from their extensive careers and groundbreaking research, which have significantly advanced the understanding and implementation of nutrition education globally.    Among the other winners, Professor Clare Wall  from the University of Auckland was named Faculty Member of the Year, a reflection of her groundbreaking work in nutrition education. Meanwhile, Jodie Webber  from the University of Cambridge and Dr   Tam Lac  from the Karolinska Institute were jointly awarded Student Member of the Year for their exceptional academic contributions.    Special recognition went to Dr Sabyasachi Ray  from Peerless Hospital in Kolkata, who was named Associate Member of the Year, and Annemieke Van Ginkel-Res , representing the European Federation of the Association of Dietitians, was awarded Professional Member of the Year. Their efforts underscore the global impact of the NNEdPro-IANE network.    Sarah Anderson  and Debashis Chakrabarty  were jointly honoured as Administrative Members of the Year for their role in the summit logistics, while Sucheta Mitra  and Matheus Abrantes  were recognised for their operational leadership.     Celebrating Innovation and Collaboration   Innovation was a key theme of the day, with the TIGR2ESS Programme  (led by Dr Rekha Bhangaonkar  and Prof Shailaja Fennel )   and Maria Kardakova , founder of iCook, receiving Special Recognition Awards. These projects exemplify how innovation in nutrition education can translate into real-world impact, addressing issues such as food security, community health, and microenterprise.    Looking Ahead: The Future of Nutrition Education   The NNEdPro-IANE Awards Symposium 2024 not only celebrated the remarkable achievements of individuals but also fostered discussions on the future of nutrition education. Attendees were encouraged to continue pushing boundaries and seeking innovative solutions to global health challenges.    As the event concluded, there was a palpable sense of optimism for what lies ahead. The symposium was a powerful reminder that we can create lasting change in nutrition education and public health through collaboration, dedication, and innovation.    The event's success and the awardees' accomplishments reflect the vital work being done within the NNEdPro-IANE network and beyond. As we look forward to the next chapter, there is no doubt that these leaders will continue to shape the future of global nutrition.

Author: Sarah Armes Editor: Sarah Anderson This blog is the first in a three-part series covering key insights from the 2024 Modality Pathfinder Lifestyles Summit . A Growing Health Crisis The healthcare system is facing an escalating crisis due to rising health disparities, funding cuts, and a reactive approach to disease management. This issue is particularly significant in metabolic health. Here, obesity and diabetes have reached alarming levels. In England, nearly three-quarters of people aged 45–74 are overweight or obese. The situation is equally alarming among children. For every 1,000 children aged 10 and 11, 234 are obese, and 143 are overweight. This alarming trend has contributed to the UK having the highest rates of childhood diabetes in Europe. Key factors driving this epidemic include sedentary lifestyles, poor nutrition, and inadequate early health education. Diabetes is one of the main concerns. In 2021, over 4 million people in the UK were living with diabetes. Projections suggest this number could rise to 5.5 million by 2030—representing 10% of the population. This trajectory will place immense strain on healthcare resources. While these issues demand urgent intervention, public health funding has seen significant reductions. Since 2015/16, the public health grant has been cut by over 25%. Essential services have faced the brunt of these cuts: NHS health check programmes: -45% Public health advice services: -35% Obesity prevention programmes: -27% (adults) and -16% (children) These funding reductions weaken the system's ability to proactively address health issues. As a result, it relies on costly, reactive measures to manage preventable chronic illnesses. Lifestyle Medicine: A Preventative Solution Lifestyle medicine offers a holistic approach to health. It focuses on identifying root causes and prioritising prevention. This approach emphasises patient education, long-term health improvement, and sustainable behaviour changes, rather than short-term fixes. One successful initiative is the Modality Wokingham Diabetes Reversal Programme (DRP). This programme combines metabolic health improvement strategies with health and well-being coaching. The remarkable outcomes achieved include: HbA1c reduction: 5.5mmol/mol (compared to 0.6mmol/mol with standard care) De-medication rate: 90% A&E attendance reduction: Patients in the DRP had a 37.7% lower A&E attendance rate, preventing an estimated 127 fewer A&E visits per 1,000 patients. These results demonstrate how lifestyle-focused interventions can improve health outcomes while also reducing healthcare costs. Barriers to Implementation Despite its potential, lifestyle medicine faces significant challenges: Perceived Expense : While medication is often free for patients with long-term conditions (LTCs) in the UK, nutritious food and lifestyle changes may be viewed as costly or inaccessible. Time Constraints : Pills provide a quick solution for both patients and clinicians. However, lifestyle changes such as improved nutrition and exercise require time, effort, and education. Cultural Resistance : Society often defaults to medicalised solutions, fostering an expectation for “quick fixes” through medication. Health Literacy and Inequality : Lower socioeconomic status, shift work, limited access to green spaces, and poor health understanding make lifestyle changes more challenging for many individuals. Challenges with Coaching and Systemic Integration Health and well-being coaching is essential for lifestyle medicine, yet its integration faces multiple hurdles: Clinician Uncertainty : Many clinicians are unsure of when or how to refer patients to a coach, with some viewing coaching as diminishing their role. Patient Reluctance : Patients accustomed to traditional GP visits may resist coaching, especially when it involves virtual sessions or unfamiliar providers. Practice Organisation : Workflow issues and lack of staff engagement can hinder the adoption of coaching programmes. On a systemic level, challenges include: Commissioning and Reporting : Limited visibility of coaching appointments in centralised systems makes tracking and evaluation difficult. Funding Models : Current structures often incentivise acute care over preventative health measures. Cultural Barriers : Media narratives and a political focus on reactive measures perpetuate a medicalised approach to health. The Path Forward: Embracing Lifestyle Interventions Lifestyle-focused interventions hold great promise. They have already proven effective in reducing hospital admissions, which can alleviate pressure on healthcare resources. However, current funding priorities often overlook prevention in favour of acute care. Healthcare systems must make a shift towards embracing proactive measures alongside traditional care. This means investing in lifestyle medicine and integrating coaching into patient care. Ultimately, addressing the root causes of health issues and promoting preventive care can lead to better health outcomes for individuals and the healthcare system alike. Implementing lifestyle medicine can help in curbing the growing health crisis we face today, paving the way for a healthier future. By focusing on prevention, we can save costs and improve the quality of healthcare for everyone involved. For more insights on lifestyle medicine and health interventions, visit the Modality Pathfinder Lifestyles Summit 2024 .