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

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

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

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

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

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

Written by Sarah Armes, Ela Augustyniak and Celine Tabche Our Fifteen-Year Impact Report is now out! Check it out now. Building on our experience and expertise, we are now open to providing advisory and consulting services. Check out our Consultancy booklet. On the 12th of September 2023, NNEdPro, in collaboration with partners from the University of Queensland (UQ), WHO Collaborating Centre for Public Health Education and Training (WHOCC) Imperial College London, and DuYuCare, marked the launch of its 15th-year impact report. The event served as a platform to discuss NNEdPro's future strategy, explore innovative collaborations, and address key issues in the field of nutrition and health. The discussion began with Professor Lauren Ball, Dr Breanna Lepre, and Clare Van Dorssen, representing the University of Queensland, sharing insights into their newly established Centre for Community Health and Well-being. This collaborative model, master-planned Springfield, Queensland, emphasises education, health, and technology as its core pillars. The role of the Centre for Community Health and Well-being is to engage directly with the community, understand their health and well-being priorities, and generate research questions that address these concerns. As a result, the Centre places a strong focus on creating research questions that have a direct and beneficial impact on the community. In these discussions, it became evident that while healthy eating is essential, it may not always be a top priority for the general population. Instead, areas like mental health, social and emotional well-being, and financial well-being often take precedence. However, it was recognised that numerous connections exist between these priorities and healthy eating habits. Celine Tabche, from the WHOCC, emphasised the importance of understanding health as a combination of physical, mental, and social well-being rather than merely the absence of disease. The conversation underlined the role of nutrition in various aspects of health and well-being, particularly in disease prevention. Professor Ball highlighted the "wheel of well-being," a framework that addresses seven components of health and well-being, including emotional, intellectual, physical, social, environmental, financial, and spiritual well-being. Nutrition was viewed as a component within this broader context. Professor Sumantra (Shumone) Ray highlights that one of NNEdPro’s experiences when developing a theory of change for a specific population is that the primary focus is usually on addressing social or economic issues, as these align with people's priorities. Interestingly, this focus often leads to an incidental improvement in nutrition and health outcomes. This approach is significant because social and economic factors exert considerable political and economic influence, particularly in the realms of food production, systems, and the environment. By strategically addressing these systemic forces and aligning with people's top priorities, the potential for positive nutrition and health outcomes can emerge as a valuable side effect. However, the challenge lies in the fact that nutrition is often overlooked or underestimated in this process, even though it remains a crucial aspect of overall well-being. The discussion also centred on the pressing need to reduce the burden, pressures, and costs on healthcare systems. The WHOCC has been actively involved in this effort, conducting healthcare system evaluations in diverse regions, with a recent focus on Dubai. Notably, the WHOCC places a strong emphasis on prevention strategies, which encompass various aspects of nutrition and lifestyle. This preventive approach is consistently integrated into all their training programs, highlighting the importance of proactive healthcare strategies. Dr Lepre highlighted the central idea of empowering frontline healthcare professionals who directly engage with patients. The focus is on prevention to ease the burden on secondary and tertiary healthcare systems. It is essential to recognise the pivotal role of nutrition in health promotion and protection efforts. The forward visions looked at new initiatives and proposals: women’s leadership in nutrition education beyond the realm of professions diet sustainability and voices of the youth reaching out to lay audience beyond nutrition professionals to hear their voices, concerns, and needs and to create and deliver messages accordingly adapted to the community, as well as engaging real lived experiences as a motivational tool This discussion prompted the group to recognise that almost every form of health promotion or specific protection would have a nutritional component. However, the implementation of these strategies can vary significantly between regions and contexts. For example, the public health workforce in Australia is minimal compared to other countries such as the UK, which impacts how primary care is delivered. These regional variations underscored the need for more tailored strategies and adaptable approaches to health promotion. An important element in disease prevention is empowering individuals with knowledge. Effective communication of this knowledge is critical and must consider factors like readability, accessibility, and ease of understanding. An innovative approach suggested involves co-creation, where individuals with first-hand experience of a specific disease collaborate with researchers and healthcare professionals to develop materials that help individuals understand their symptoms. This approach not only expedites diagnosis but also reduces the need for extensive involvement in the healthcare system. This discussion raised questions about NNEdPro's regional networks and the role of the general public within these networks. The group acknowledged that while there are over 700 international collaborators, very few are from the general public. This realisation sparked a conversation about ways to involve the public more actively in NNEdPro's initiatives. The discussion concluded with a focus on thematic approaches to harnessing regional networks and incorporating these insights into NNEdPro's forward strategy. Elevating and recognising lived experiences within these networks was seen as a way to identify common threads. Co-creation with individuals and communities emerged as a recurring theme. NNEdPro aims to explore new methods of knowledge translation and practice through collaboration with key partners and individuals with lived experiences. Action Points Several action points were identified during the discussion: Development of a New Training Course: Collaboratively creating a new training course on 'lived experience and preventative solutions.' This course will involve key partners and individuals with lived experiences and focus on primary and secondary prevention, considering the variability in public health workforces across different regions. Systematic Structural Mapping: A systematic mapping of countries and regions to strengthen collaboration across NNEdPro's regional networks and WHOCC partners. This will involve WHOCC colleagues having representation across all regional networks and attending annual meetings. Moving Forward NNEdPro, in collaboration with WHOCC, UQ, and organisations such as Nutritank, is committed to rethinking how knowledge is translated into practice. By fostering collaboration, elevating lived experiences, and addressing community needs, NNEdPro aims to continue making a meaningful impact in the field of nutrition and health. As we reflect on the past 15 years, the lessons learned will guide our efforts to serve the global population better, ensuring a healthier and more informed future.

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

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

Authors: Wanja Nyaga, Sucheta Mitra and Matheus Abrantes In a world where the choices we make about our diet have far-reaching consequences for our health and the planet, innovative solutions are needed to empower communities with the knowledge and skills to make healthier choices. One such pioneering initiative is the 'Mobile Teaching Kitchen International' (MTKi), a multi-award-winning project launched by NNEdPro and its partners. At its core, MTKi aims to enhance the health and well-being of communities worldwide, with a particular focus on marginalised groups and those at risk of nutritional deficiencies. From Kolkata to the World: Scaling Success MTKi's journey began in Kolkata, India, where it quickly demonstrated its potential to create a lasting impact. MTKi has empowered individuals to take charge of their health and communities by providing culinary nutrition education and micro-enterprise opportunities. It's a beacon of hope, especially for those facing food insecurity and malnutrition. What sets MTKi apart is its scalability and adaptability. Recognising the urgent need for such programmes globally, MTKi has expanded its reach to countries like Mexico, the United States, and, most recently, the United Kingdom. This expansion reflects the initiative's success and its commitment to reaching communities wherever they may be. The UK Launch: A New Chapter in Nutrition Education In a nation such as the UK, where dietary challenges are prominent, an initiative such as the MTKi is warmly welcomed. Critical discussions have been held with stakeholders, including Food Standards Scotland, to explore how this innovative approach can help address the nation's nutrition-related issues. In April 2023, MTKi officially debuted in the UK with a soft launch event at the Cambourne Community Centre in Cambridgeshire. At this event, the public was introduced to the MTK concept and its transformative potential. More importantly, potential champions were recruited - individuals passionate about making a difference in their communities through nutrition education. Fuelling the Future: Funding Phase 1 Funding is essential to fully realise the potential of MTKi in the UK and beyond. This is where innovation truly shines. MTKi is exploring creative avenues to raise the necessary funds for its expansion. One exciting initiative is a series of ticketed culinary events scheduled between October and November 2023. These events promise a delightful culinary experience and a chance to contribute to a worthy cause. By participating, you're not just savouring delicious dishes; you're supporting a movement that empowers communities with the tools they need to lead healthier lives. Join the MTKi Movement MTKi isn't just an initiative; it's a movement driven by the belief that everyone deserves access to nutrition education and the opportunity to make healthier choices. Supporting MTKi contributes to a brighter, healthier future for individuals, families, and communities.

Authors – Ramya Rajaram, Ilakkiya Ezhilmaran Editors – Prof Sumantra (Shumone) Ray, Mayara De Paula Discussions on women's health policy often centre on reproductive health, breast cancer awareness, mental health, and general well-being. Despite the importance of these subjects, nutrition, which plays a crucial role in women’s health at all stages of life, frequently goes unnoticed. In recognition of the gap in the evidence base and the need to boost health outcomes, the UK Government developed the First Women’s Health Strategy. This 10-year plan considers the need for increased participation of women in vital research and an enhanced evidence base. It also provides improved access to health services, dissemination of accurate information on women’s health, and addresses health disparities among women. However, there was a clear lack of focus on nutrition and its considerable impact on women’s health. This is further highlighted by the inclusion of significant priority areas impacted by good nutrition, including menstrual and reproductive health, mental wellbeing, and healthy ageing. This highlights the need to recognise the role of nutrition in ensuring the overall wellbeing of women and further inculcate it into the framework. Nutrition affects many facets of a woman's life and serves as the cornerstone of general health and well-being including hormonal balance, bone health, cardiovascular health, mental health, reproductive health, and preventing chronic illnesses [1]. A balanced diet can ease menstruation pain, lower osteoporosis risk, promote a safe pregnancy, increase energy levels, and improve mental clarity [2]. Due to physiological and hormonal changes, women's dietary needs are different. For instance, to compensate for monthly blood loss and prevent iron deficiency anemia, women require higher iron consumption. Folic acid and iron are even more critical during pregnancy to enhance fetal development and reduce the risk of birth abnormalities. Menopausal women may also need certain nutrients to cope with their symptoms and maintain good bone health. Women's health and quality of life may suffer significantly if these specific dietary requirements are ignored. Nutrition is not given enough attention in women's health policies for several reasons. A contributing element is the lack of knowledge and awareness of how diet affects general health. Additionally, external appearance is frequently emphasized by cultural and societal influences, which place an excessive emphasis on dieting or weight loss rather than good nutrition. Moreover, women may find it difficult to prioritize their nutritional needs due to time restraints, hectic lifestyles, and unreliable nutrition information. A change to a more all-encompassing and holistic strategy is required to overcome the lack of attention given to nutrition in women's health programmes. Here are 5 crucial actions that could encourage change: 1. Education and Information: From an early age, more people should be taught about the importance of diet in women's health. To promote optimal health, emphasize the necessity of providing the body with a range of comprehensive meals. 2. Collaborative Initiatives: Encourage cooperation between nutritionists, politicians, and women's health advocates to provide evidence-based recommendations and tactics that give nutrition the top priority in women's health initiatives. 3. Accessible Nutritional Support: Make nutritional support services, such as consultations with qualified dietitians or nutritionists readily available and reasonably priced, especially for women in marginalized groups who could experience additional difficulty gaining access to healthy food. 4. Complete Wellness Programmes: Include nutrition in complete wellness programmes that include targeted stress reduction, physical exercise, and mental health. This method acknowledges how these components are related to one another and how affect women's health. 5. Encourage women to take an active part in their own health by giving them the information and resources they need to make appropriate dietary decisions. To promote a healthy connection with food and self-care. This might include educational resources, culinary lessons, and support networks. It's time to acknowledge the crucial part diet plays in strategies to improve women's health. We can empower women to prioritise their health, prevent chronic illnesses, and attain optimal well-being at every stage of life by addressing this substantial gap and incorporating nutrition into holistic approaches. By doing so, we can build a more resilient and healthy society where women can thrive. For the sake of women, let's give nutrition the attention it requires. References 1. Feskens EJ, Bailey R, Bhutta Z, Biesalski HK, Eicher-Miller H, Krämer K, Pan WH, Griffiths JC. Women’s health: optimal nutrition throughout the lifecycle. European journal of nutrition. 2022 Jun;61(Suppl 1):1-23. 2. Krummel DA, Kris-Etherton PM. Nutrition in women's health. Jones & Bartlett Learning; 1996. 3. Quisumbing AR, Brown LR, Feldstein HS, Haddad L, Peña C. Women: The key to food security. Food and Nutrition Bulletin. 1996 Mar;17(1):1-2.

Attendees from NNEdPro – Kathy Martyn, Ramya Rajaram, Ilakkiya Ezhilmaran The Food and Health Forum convened a panel of experts to discuss the UK government policy regarding obesity and its approach to addressing the psychological aspects of the issue. The main speaker, Genese Radcliff, shed light on several key points related to government policy and its implications for individuals living with obesity. Radcliff raised major concerns about implicit messaging on obesity policy. She highlighted that government policies often focus solely on prevention and fail to adequately address the needs of individuals already living with obesity. The lack of attention to this demographic can contribute to stigmatization and isolation. Radcliff also discussed the tiered approach to weight management services, noting that specialist services are often limited. This lack of access to evidence-based treatments can further exacerbate the challenges faced by individuals with obesity. Another issue highlighted by Radcliff was the perception of obesity as a lifestyle choice and the emphasis on personal responsibility. This perspective can overlook the complex interplay of genetic, psychological, and environmental factors contributing to obesity. Consequently, policies often neglects weight maintenance and long-term support. The psychological impact of obesity and the bidirectional relationship between psychological difficulties and obesity were discussed as crucial factors. Radcliff emphasized that harsh messaging can be counterproductive and contribute to a vicious cycle of health consequences. It was suggested that embedding psychology as an integral part of obesity treatments could provide better outcomes. The next speaker, Lord Bethel, former Health Minister, discussed the "Great Wakefield KFC disaster," highlighting the need for a fallback plan within the National Health Service (NHS) to address behavioural and mentality changes. Bethel expressed the importance of a two-way contract between the government and individuals, emphasizing that access to behavioural change support should not be limited to a one-way contract. He also raised concerns about the access dilemma in the NHS, caused by the tension between neoliberalism and the "black box" of the healthcare system. The "Great Wakefield KFC disaster" was referenced to illustrate the correlation between exposure to fast food and obesity, particularly among children. Bethel suggested that local leaders often lack the agency to bring about environmental changes and promote healthier options. The forum chair highlighted the UK government's inconsistent stance on advertising regulations, specifically regarding the ban on advertising unhealthy food on Transport for London (TFL) platforms. Concerns were raised about the impact of this ban on revenue and the need for more comprehensive measures to tackle the issue effectively. Overall, the speakers highlighted the shortcomings of current government policies in addressing the psychological aspects of obesity and the need for a more comprehensive and inclusive approach. They emphasized the importance of considering the broader societal and environmental factors that contribute to obesity. In addition, they stressed the need for accessible and evidence-based treatments and support services.