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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.

Introduction In Brooklyn, New York City, the NNEdPro US Mobile Teaching Kitchen Team has been working on Phase-1 pilot activities (March to July 2023), starting with inception workshops held in partnership with SUNY Downstate Medical Center and its community outreach program at the Brownsville Community Culinary Center (BCCC) in March 2023 and concluding with two externally facing culinary experience events at BCCC on the 27th and 29th of July. The MTK Initiative in New York City has made significant strides in its Phase-1 pilot activities, enriching communities with culinary education and promoting healthy eating habits. With a dedicated team and ambitious plans for the future, the MTK Initiative is set to continue empowering individuals to make informed choices about their nutrition, health, and overall well-being. The positive impact of this initiative will undoubtedly continue to resonate within the hearts and minds of the community for years to come. The Journey Begins: Inception Workshops at Brownsville Community Culinary Center The MTK Initiative started its journey in March 2023 with inception workshops in collaboration with SUNY Downstate Medical Center and the Brownsville Community Culinary Center (BCCC). These workshops set the foundation for the upcoming activities and garnered valuable insights from the community. Dedicated Leadership and Expertise Jen Shamro, a registered nurse with a wealth of experience in food service and plant-based diets, along with Rebecca Johnson, an executive plant-based chef-trainer and partnerships manager at Plant Powered Metro New York (PPMNY), have been the driving forces behind the NYC MTK Initiative. Their leadership and expertise have been crucial in shaping the programme's success. In their commitment to professional development, Jen and Rebecca completed the NNEdPro-IANE Summer School and Foundation Certificate in Applied Human Nutrition. The course, double-accredited by the Royal Society of Biology and Royal College of Physicians and affiliated with the University of Parma, further solidified their knowledge and expertise. Community Engagement: The Culinary Experience Events The MTK Initiative made its mark with two captivating culinary experience events at the Brownsville Community Culinary Center. The first, held on 27th July, was a free community event with an impressive turnout of over 30 enthusiastic community members. The second event on 29th July was a ticketed affair celebrating the newly trained champions and preceptors, Colette Boston and Verda Bataille. This event had a tribute to the original MTK champions from India, passing the torch to the dynamic NYC team. The Impact So Far The MTK Initiative has been making significant strides in promoting nutrition education and culinary skills. The journey thus far has included conceptual MTK workshops in Washington, DC, and NYC, champions' training sessions in both cities and a successful MTK Culinary Experience event in DC at the Hyatt: 21st March: Washington, DC – Hybrid Conceptual MTK Workshop 23rd and 24th March: NYC – Conceptual & Culinary MTK Workshops 8th and 16th June and 19th July: Brooklyn champions training 8th and 22nd July: DC Champions training 22nd July: MTK DC Culinary Experience event at the Hyatt 27th July: MTK Brooklyn Culinary Experience event at BCCC (community) 29th July: MTK NYC Culinary Experience at BCCC (ticketed) Looking Ahead: Next Steps With the completion of Phase-1 pilot activities, the MTK Initiative is gearing up for the next chapter. Plans are underway to bring champions and preceptors from NYC and DC groups together for further training in nutrition education, event management, and business enterprise. Additionally, the team is excited to start preparation towards the first draft of the MTK US Cookbook, a treasure trove of nutritious and delicious recipes which will be brought to life through cookery courses along with nutrition education. In November 2023, the MTK Initiative will return with another round of external events, allowing even more individuals to experience the joy of cooking and eating healthily. Gratitude and Acknowledgments The MTK Initiative in New York City owes its success to the dedication and passion of its team members and local steering group. Special thanks go to MTK preceptors Jahanda King, Jen Shamro, Rebecca Johnson, and Rory (Lawrence) Langan, whose commitment to the cause has been commendable. The support and involvement of local steering group members Aimee Afable, Elizabeth Helzner, Eloísa Trinidad, Emily Johnston, Mariana Markell, and Tamer Badr have also been instrumental in shaping the programme. Finally, special thanks to Matheus Abrantes, Sucheta Mitra, Tecla Coleman, Prof Sumantra Ray, Veronica Funk, Nikitah Ray, Wanja Nyaga, Sarah Armes, Harmanpreet Singh & the MTKi team for their efforts in making these activities possible! To help us impact the lives of even more champions, please support us. Check out all photos of our activities in the US in July 2023 on our Flickr profile: Learn more about our Culinary Experience event in DC

July 20th - Learning Lab at the 2023 SNEB Conference The Mobile Teaching Kitchen International Initiative kicked off its exciting activities this month in the United States on July 20th with a Learning Lab at the 2023 Society for Nutrition Education and Behavior (SNEB) Conference. The theme for the conference was 'Empowering Food Citizens,' and the Initiative took the opportunity to showcase its innovative approach to tackling food insecurity both in the US and internationally. During the Learning Lab, participants delved into the application of the Mobile Teaching Kitchen as a powerful tool to address the pressing issue of food insecurity. With interactive demonstrations, insightful discussions, and practical insights, the session aimed to equip attendees with the knowledge and tools needed to impact food education and behaviour positively. For the Q&A session, the room was filled with various exciting questions. Attendees wanted to know more about the Mobile Teaching Kitchen's reach and impact, how it addresses cultural differences in food habits, and its potential to be applied in diverse communities both in the US and internationally. The thoughtful answers from the Initiative's representatives further fuelled the audience's interest in the Initiative. July 22nd - Training of DC Champions and Preceptors On Saturday, July 22nd, the Mobile Teaching Kitchen International Initiative conducted its final training session for the dedicated DC champions and preceptors. These individuals underwent rigorous training to become proficient in preparing and teaching a diverse range of nutritious and delicious recipes. The training included an array of mouth-watering recipes from different cultures, including Chana Sabzi on a Wheat Pancake, Chocolate Mousse with Blackberries, Spinach Cutlets & Green Chutney, Lentil Broccoli, Mushroom Tacos, Green Bean Salad with Lemon Vinaigrette, and Tofu Fritto in Lettuce Cups. The combination of classic dishes from the US, India, and Mexico highlights the Initiative's commitment to promoting cultural diversity through food education. As part of the learning, champions receive information on the nutritional value of the ingredients used in the recipes and their importance to the human body. The recipes are not only tasty but also nourishing. July 22nd - MTK Culinary Experience Later that same day, the Mobile Teaching Kitchen International Initiative hosted its first MTK Culinary Experience in the US. Participants at the event had the incredible opportunity to taste the meals prepared by the skilled DC champions and preceptors during their training sessions. Apart from indulging in the delicious dishes, attendees had the chance to engage with the champions and preceptors, who shared their personal experiences and insights gained from being part of this transformative Initiative. The event also featured talks from the Initiative's leadership, providing a broader perspective on the project's goals and achievements. July 23rd - Mindfulness Meditations On Sunday, July 23rd, NNEdPro's chair led an inspiring session on Mindfulness Meditations to Start the Day. Attendees were encouraged to explore their 'IKIGAI' - their reason for being - and reconnect with their inner selves through guided mindful meditation. This session allowed participants to take a moment of introspection and mindfulness amidst the hustle and bustle of the activities. By nurturing their mental and emotional well-being, attendees were better equipped to continue their journey of empowering food citizens and fostering positive change within their communities. July 23rd - Final day of the SNEB Conference On the final day of the SNEB conference, NNEdPro's Chair, Prof Sumantra Ray presented at the Revitalizing Indigenous Food Systems: Fostering Inspiring Conversations to Honor and Sustain Traditional Foods and Cultures session, honouring our MTK champions and the tribal populations with whom we have the privilege of working along with Prof Nitya Rao and the UEA as well as NGOs in India. Final words The Mobile Teaching Kitchen International Initiative has embarked on an impactful journey to tackle food insecurity and empower communities in the US and beyond. The Initiative is equipping individuals with the knowledge, skills, and awareness needed to make a difference in the world of nutrition education and behaviour. As a result of that, our collaborator Nicole Farmer moderated a discussion on teaching kitchens on the 22nd of July at the SNEB conference, where during the Q&A, attendees, including Prof Sumantra Ray, were able to discuss the MTK. As the Initiative continues to spread its wings, its mission of nurturing food citizens and fostering healthier societies remains at the forefront. By encouraging curiosity and diversity, the Mobile Teaching Kitchen International Initiative is unleashing the hidden potential within individuals to create a brighter and more sustainable future for us all. Here is a short video from the MTKi in India: Thank you very much to all of you who visited our stand at the conference! It was amazing to know so many of you are interested in learning more about our initiative! Stay tuned for further updates on the MTK Initiative in the US as we travel to NYC! Check out our Flickr album for all the photos: Special thanks to Matheus Abrantes, Sucheta Mitra, Tecla Coleman, Prof Sumantra Ray, Veronica Funk, Nikitah Ray, Wanja Nyaga, Jen Shamro, Rebecca Johnson, Prof Martin Kohlmeier, Sarah Armes, Harmanpreet Singh & the MTKi team for their efforts in making these activities possible! Additional thanks to Dr Terri Stone from MedStar, Eloisa Trinidad from Chilis on Wheels, Lianna Levine Reisner from Plant Powered Metro New York, Dr Nicole Farmer from NIH and Dr Yenory Hernández from FAO / SNEB 2023 Conference Chair and President 2023-24 as well as SNEB's Executive Director, Rachel Daegar, for continuing support culminating in the DC MTK Culinary Experience Event! We would also like to thank our preceptors and champions who made the MTK Culinary Experience possible: Scott Nichols, Dan Maunder, Katherine Burbank, Nour Alim, Ruth Kayongo, Maureen Schwart, Kara Wilcox and Cindy Munkhgerel. This blog was originally posted on www.mtki.org

The Summit is behind us, and impressions are still settling. We proudly announce the esteemed award winners for their exceptional contributions to various causes close to our hearts. These remarkable individuals have been a driving force in creating positive change in marginalized communities, advocating for women's empowerment, and shaping the landscape of the nutrition industry. We extend our heartfelt congratulations to all the nominees, as well as our deep admiration for the recipients of this prestigious award. Their dedication and passion have not only brought them recognition but have also inspired countless others to follow in their footsteps. Our vision goes beyond a mere ceremony; it is about creating a platform that unites outstanding professionals and academics alike. This event is not only a celebration of achievements but also an opportunity to foster meaningful connections and collaborations. Together, let's celebrate their impact and inspire others to make a positive difference in the world of nutrition. By coming together, we can sow the seeds of change and cultivate a healthier and more inclusive world. We look forward to welcoming you to this celebration of excellence. Awards categories are: International Academy of Nutrition Educators (IANE) Poster Competition Summer School Essay Kids Kitchen Club Challenge Regional Networks International Virtual Core IANE Awards Winner of the IANE Associate Member of the Year Award 2023 with an upgrade to Fellowship​ Ellen Fallows​ “I’m honoured to accept this recognition in a field I believe will become one of the most important in healthcare over the next decade. I am grateful for the opportunity to support the work of IANE and NNedPro and to be able to champion the critical role of primary care in supporting people with nutrition.” Winner of the IANE Professional Member of the Year Award 2023​ Sarah Armes ​ I am extremely honoured to be receiving the 2023 IANE Professional Member of the Year Award. I am grateful for the recognition I have received for my contributions to leading the 2023 Summer School in Applied Human Nutrition. This was a full circle moment having partaken in the summer school back in 2020.” Winner of the IANE Faculty Member of the Year Award 2023​ Mayara de Paula “Thank you for this amazing honour! It’s always a pleasure working alongside such talented nutrition professionals, who are passionate about making a difference. I learn something new every day, and I can’t wait to continue our work together. It’s a pleasure, thank you again!” Winner of the IANE Fellowship Award 2023​ A/Prof Jimmy Louie​ "I am deeply honoured to accept the Fellowship of the International Academy of Nutrition Educators. This prestigious recognition reaffirms my commitment to advancing the field of nutrition education and research. I look forward to working with other IANE Fellows and members to shape the future of nutrition education and pave the way for transformative healthcare practices." Winner of the IANE Paper of the Year Award 2023​ Virtual teaching kitchen classes and cardiovascular disease prevention counselling among medical trainees Alexander C Razavi, Anna Latoff, Amber Dyer, Jaclyn Lewis Albin, Kristi Artz, Alexandra Babcock, Francesca Cimino, FarzanehDaghigh, Beth Dollinger, Maya Fiellin, Emily A Johnston, Grace Marie Jones, Robert D Karch, Emily T Keller, Heather Nace, Nimisha K Parekh, Stephanie Nelson Petrosky, Amy Robinson, Jessica Rosen, Eva M Sheridan, Susan W Warner, Jada L Willis, led by Timothy S Harlan​ On behalf of the authors of the paper detailing our research, Virtual Teaching Kitchen Classes and Cardiovascular Disease Prevention Counseling Among Medical Trainees, we are thrilled to learn of the selection as Paper of the Year by the IANE. ​This work builds on over ten years of research by the Cooking for Health Optimization with Patients (CHOP) investigators and represents the perseverance and dedication of a nationwide team of faculty members and health professions students during the very challenging time early in the pandemic. ​We have been happy to be able to share the findings that virtual Culinary Medicine programming can be a viable educational model and this recognition has made our work even more rewarding. ​ IANE Joint Outstanding Achievement Award 2023 with Honorary Fellowship of IANE​ HE Dr Maryam Matar ​ Acceptance video: HE Mariam bint Mohammed Almheiri Acceptance video: Winner of the 9th International Summit on Nutrition and Health Poster Competition​ Perceptions of Women from a rural community in Northeast Brazil on the impact of the Programs Bolsa Família, Cisterns, and PRONAF in their food practices – a qualitative study Mariana Lopes Simões​ Winner of the 8th NNEdPro Summer School in Applied Human Nutrition essay competition Ilakkiya Ezhilmaran​ "Thank you for honouring me with this prestigious award. I am deeply humbled and grateful to receive this recognition, and I accept it with immense pride and joy." Winner of the Kids Kitchen Club Challenge on the Importance of Sustainable Nutrition and his healthy dish ‘Fruit Chat’ Aryaditya Bardhar​ REGIONAL NETWORK AWARDS: Excellence in Creative Solutions for Food and Nutrition Security​​ Prof Virginie Zoumenou "I want to express again my deepest gratitude for the honour of receiving the 2023 NNEdPro Excellence in creative solutions for Food and nutrition security award for the United States regional network. It is with great pleasure and humility that I accept this prestigious recognition. I sincerely appreciate the award committee for selecting me as the award recipient." Wawira Njiru​ Founder of Food4Education: a project dedicated to providing subsidised nutritious meals to primary school children, aiming to improve nutrition education outcomes​ Food4Education utilises Tap2Eat, a digital mobile platform that incorporates cutting-edge FinTech solutions. This platform enables public primary school children to access nutritious food for education purposes.​ Students receive an NFC smart wristband linked to a virtual wallet. Using the Tap2Eat feature, students can conveniently tap their wristbands to access their meals in under 5 seconds.​ Provided over 10,000,000 meals that have led to improved nutrition, school attendance, performance and higher high school transition rates. ​ Dr Dorit Avni​ "In light of the global challenges we are facing, shifting towards a “sustainable healthy diet” can nurture both people and the planet. It is our responsibility as researchers, covering farm-to-fork aspects, to provide evidence-based data and educate the farmers, nutritionists, policymakers and the public about sustainable crops and raise awareness about sustainable functional foods thus ensuring people's well-being and protecting and preserving our natural sources." Sudeshna Maitra Nag​ "I would like to express my sincere gratitude by thanking NNEdPro. It's an honour to be able to receive this prestigious award and this utterly motivates me to continue working hard for the underprivileged and help the society by all possible means." Outstanding Contributions to the NNEdPro Projects, Operations & Strategy Team​ Sucheta Mitra​ Sucheta is the Strategic and Operations Coordination Lead at NNEdPro Global Centre for Nutrition and Health. Her main responsibilities include operationalising plans for strategic development and growth, overseeing the management of internal and external membership and assisting in building and maintaining strategic partnerships to advance resource mobilisation for NNEdPro key projects. Sarah Armes​ Sarah Armes is a Registered Associate Nutritionist with a master's level in Clinical and Public Health Nutrition, serving an Academic Officer in NNEdPro with significant content creation for various education in health system and health practices. Ms Armes holds deputy lead role of the data science and evidence synthesis hub, curating evidence with research and real-world data and strengthening data/research literacy and capacity among health professionals. Matheus Abrantes​ Matheus holds a bachelor’s degree in Business Administration from UNIP University in Sao Paulo, Brazil, where he has worked across the private, public and charity sectors. He has been working with NNEdPro since 2018 and is now, as the Interim COO for the organisation, responsible for all key digital operations and enterprise, including finance, governance and strategic marketing across NNEdPro and its regional networks on six continents. Sarah Anderson​ Sarah is an Operations Support Officer at NNEdPro. Her role is central to the support of all aspects of NNEdPro's presence and engagement with each of the 12 Regional Networks, iKANN and IANE. She oversees digital project management administration and provides membership support. Veronica Funk Petric​ Veronica has a background in International Business and currently works as the Executive Assistant to the Chair/Vice Chair for NNEdPro. Additionally, she is part of the NNEdPro Virtual Core and is responsible for various admin and office-related tasks.

Co-Authors and Contributors- Sarah Armes, Halima Jama, Ilakkiya Ezhilmaran, Arundhita Bhanjdeo, Harmanpreet Kaur, Debashis Chakraborty, Asim Manna, Wanja Nyaga, Nivedita Narain, Sumantra Ray, Nitya Rao For centuries, indigenous communities have thrived by maintaining a harmonious relationship with their surroundings and food systems. However, in today's world, indigenous peoples, particularly women and girls, bear the impact of hunger and malnutrition (1). Among them, the Santhal community, the third largest indigenous tribe in India, faces significant challenges in achieving proper nutrition due to extreme poverty and limited nutritional knowledge (2). We, NNEdPro, in association with Charities Aid Foundation (CAF), India, PRADAN and the University of East Anglia’s School of Global Development, explored a transformative intervention that aimed to improve nutrition knowledge, attitudes, and practices (KAP) within the Santhal community in Bihar and Jharkhand, India. Understanding the Need Malnutrition among indigenous peoples is often rooted in structural inequalities and the erosion of traditional food systems (3). The Santhal community, like many others, experience both undernourishment and micronutrient deficiencies (4). To combat this complex challenge, contextual, integrated and multidisciplinary interventions are essential, focusing on increasing access to and consumption of a diverse and nutritionally adequate diet. Empowering the Community through Intervention Our intervention, adapted from the work of the Mobile Teaching Kitchen International Initative particularly across India, aimed to improve nutritional knowledge, attitudes, and practices (KAP) regarding locally available food and diets in the Santhal tribe of Chakai district in Bihar. It focused on promoting the inclusion of locally available foods, in turn enhancing sustainability and resilience of the Santhal community's food systems. One of the key tools used was the Santhal recipe book, developed through nutritional analysis of locally sourced and collected foods, designed to include recommended menu templates to support dietary diversity, practical application, and the sustainability of food systems. In December 2022, training workshops were conducted with local youth selected to become Change Agents, focusing on these menu templates. They were taught how to collect data from the community, and the knowledge transfer was facilitated using SEE One, DO One, and TEACH One (SODOTO) session. Topics of knowledge transfer included iron-rich foods, traditional cooking methods, meal timing, the importance of preserving traditional food items amidst modernisation, and how shifts in cropping patterns affecting the environment and water. Subsequently, the Change Agents collected pre-intervention data from the field and conducted cooking demonstration workshops disseminating information gained from the SODOTO sessions into the community, particularly women. Post-intervention data was collected one month after the workshops in the specific community. In January 2023, a workshop involving policy makers, stakeholders, and community representatives was held in Dumka, Jharkhand, with the intention of informing local authorities about the project and creating local supportive ecosystem to work on improving community's diet and health. Pictures from the workshops depicting the SODOTO training in the field and workshop with stakeholders The Impact To evaluate the intervention's effectiveness, a KAP questionnaire tailored to reflect local diets and dietary patterns was administered to 293 participants (280 women and 13 men, predominantly farmers, with a mean age of 36 pre- and post-intervention. The results revealed substantial improvements in nutrition related KAP among the participants. Knowledge: Pre-intervention, the average knowledge score was 12.8 out of 28, indicating varying levels of knowledge among the participants. There was limited awareness of vitamin and mineral content, especially sources of vitamin B12 and calcium, as well as the benefits of local foods. The average post-intervention knowledge score soared to 23.6 out of 28, indicating a substantial increase in participants' understanding. They showcased improved knowledge of diet diversity (93%), regular meal consumption (99%), and the benefits of eggs as a protein source (92%). Attitudes: Pre-intervention, attitudes were assessed and yielded an average score of 17.6 out of 26. The participants demonstrated positive attitudes towards diverse diets (69%), recognising the harmful effects of excess salt (69%), and acknowledging the importance of vitamins in fruits and vegetables (46%). Post-intervention attitudes experienced positive shifts, with the average score rising to 22.2 out of 26. The participants exhibited stronger agreement on pre-intervention topics, and their recognition of iron-rich foods increased significantly (98%). Additionally, they displayed greater awareness of dietary considerations during pregnancy (68%). The intervention successfully fostered positive attitudes towards healthier dietary choices. Practices: Pre-intervention, participants' practices received an average score of 13.6 out of 30. The findings revealed infrequent consumption of leafy vegetables (14%) and nuts/seeds (40%), along with high levels of fatigue (68%). However, after the intervention, positive changes were observed. The average score climbed to 18.3 out of 30. The participants showcased improved meal planning (68%) and increased consumption of leafy vegetables (61%) and iodised salt (74%). Conclusion This transformative intervention stands as a testament to the power of targeted nutrition education and community empowerment. By focusing on locally available foods and incorporating indigenous knowledge, the intervention improved nutrition related KAP among the Santhal community. The results highlight the importance of bridging knowledge and information gaps, fostering positive attitudes, and promoting healthier dietary practices. It also emphasises the need for sustainable strategies to ensure long-term impact in the Santhal and other indigenous communities. Moving forward, we plan to analyse the dietary intake data collected from the field to investigate how the KAP intervention has impacted the consumption of indigenous food items within the community. It is also crucial to continue supporting interventions that enhance nutrition literacy, encourage the consumption of locally produced foods, and foster the resilience of indigenous food systems. By empowering communities with knowledge and promoting sustainable practices, we can work together to combat malnutrition and improve health as well as resilience particularly in historically marginalised populations. References Lemke S, Delormier T. Indigenous Peoples' food systems, nutrition, and gender: Conceptual and methodological considerations. Maternal & Child Nutrition. 2017 Dec;13:e12499. Prabhash K Dutta 2022. Who are santhals, the community which Droupadi Murmu belongs to? [Internet]. TOI; [cited 2023 Jul 10]. Available from: https://timesofindia.indiatimes.com/india/who-are-santhals-the-community-which-droupadi-murmu-belongs-to/articleshow/92391524.cms Health for Indigenous Peoples [Internet]. United Nations. Department of Economic and Social Affairs Indigenous Peoples; [cited 2023 Jul 10]. Available from: https://www.un.org/development/desa/indigenouspeoples/mandated-areas1/health.html Kumar P, Chauhan S, Patel R, Srivastava S, Bansod DW. Prevalence and factors associated with triple burden of malnutrition among mother-child pairs in India: a study based on National Family Health Survey 2015–16. BMC Public Health. 2021 Dec;21:1-2.

Written by: Nikitah Rajput Ray Reviewed by: Wanja Nyaga and Sucheta Mitra Welcome to the experiment! Apple are some of the best fruits around. They have many health benefits, so as part of my five-a-day, I love apples on my way to school and back! One day when I was eating an apple on my easter break and I was watching a video on the importance of any home-sourced produce, I began to think of the easiest way that I could make my own homegrown produce. I thought about this for a few minutes until I realised the answer was right under my nose! (Literally). So, I set off to find a way to grow my own… Apple Tree How I began To start off, I decided to look back on some things I learned in biology that had mostly to do with how to encourage a plant to grow, yet I realised I hadn’t worked with seeds from the beginning, so I had to research more on germinating, to begin with. Method I started with getting a reusable plastic cup (ideally one you won’t be using for some time) and rinsing it down, then I got kitchen roll and ripped off about 2 sheets to then fold into the bottom of my cup, it is important to then wet them through and let the excess pour out as to make them thoroughly damp yet not soaking wet, then add the seed along with another piece of folded paper towel on top, germinating plants this way gives you a chance to control the variables more compared to letting it go straight into soil and not being able to check on it intermittently. Next, once you are done with preparing the germination stage, place the cup anywhere where there is sufficient heat that encourages the seed to grow. And now you wait! PS- I suggest doing more than 1 at a time to increase the chances of survival and germination. Transferring to soil Now once the seed has germinated and leaves have started to grow, it is best to transfer into soil earlier in this stage as they will need nutrients that the soil would be rich in unless you are growing a delicate plant, any general soil with a mix of compost is just fine as it is cheaper. Removal Now while removing it, try to keep the roots that have grown as intact as possible, as this will help with the root structure in the soil, which is essential to having a healthy base for your plant. Choosing pot size When choosing a pot size, do not go too big at first as this could lead to root rot, and having too small of a pot leads to a plant being root bound which will require more work to undo, so to start with, pick a pot that is 1-2 inches larger than the current diameter, playing it safe with the sizing at first will lead to a higher chance of success. Care Place the plant in sunlight and keep away from harsh weather, ideally keeping it inside for the time being whilst in its first few pot sizes, water regularly depending on which plant you are taking care of; for example, for my apple plant, I changed the schedule depending on the average weather, when it was mostly sunny and warm I would water with half a cup of water every couple of days as to not let the soil dry out, therefore, letting the plant die, yet it the winter it watered less frequently as the moisture content is higher. Waiting The process of my plant's germination took about 1 month, which is average for an apple seed, yet it varies for different plants. Some of the fastest are cucumbers, lettuce, radishes, spinach, turnips, basil, melons, beans and peas, so if you are not willing to wait out and grow your own apple plant, these are the most common options. Future Care The best way to ensure the best care Is to do your own research on your plant and its symptoms. For example, you can observe its soil and leaves, and if anything irregular occurs, like fungi in the soil or spots on your leaves, can be a warning sign that something should be changed, so observing is one of the best methods, watering is obviously necessary depending on the plant, when going up in pot sizes its best to be observant of the roots and their mass if they are sparse compared to the upper of the plant a smaller pot is needed until it can recover therefore preventing root rot. I hope you find a new hobby in growing this plant, and patiently watching this plant grow can give you a new appreciation to produce!

Looking back at thought leadership through successive annual summits leading to the 9th International Summit on Nutrition and Health Contributors: Saakshi Sharma, Ramya Rajaram, Lauren Ball, Debotriya Chowdhury, Matheus Abrantes, Shumone Ray. Introduction Founded in 2008, the NNEdPro Institute for Food, Nutrition, and Health embarked on a journey of innovation, education, and research in the field of nutrition and health. Recognising the need for improved nutritional care in European countries, NNEdPro has been dedicated to delivering impactful research, building capacity, and influencing policy in medical and healthcare nutrition. With a multidisciplinary approach and a global network of professionals, NNEdPro strives to address the global crisis of malnutrition in all its forms, aligning its efforts with the United Nations' Decade of Action. The UN Decade of Action on Nutrition This UN Decade, initiated in 2020, serves as a blueprint for sustainable development, comprising 17 goals aimed at addressing major global challenges such as poverty, gender inequality, environmental degradation, and more. NNEdPro is aligned with this initiative, focusing on the education, research, and advocacy needed to combat malnutrition comprehensively, including undernutrition, overnutrition, and micronutrient deficiencies. Looking Back NNEdPro has a rich history of organising successful summits, with a total of eight summits held to date. These summits have served as important platforms for learning, collaboration, and progress in the field of food, nutrition, and health. Reflecting on the achievements and themes of previous summits can provide valuable insights and set the stage for what we can anticipate in the upcoming summit. The inaugural international summit on Medical Nutrition Education and Research took place in 2015 at Wolfson College, organised by the NNEdPro Global Innovation Panel. This landmark event brought together experts from seven countries across four continents, fostering global collaboration. The summit's goals were aimed at advancing medical nutrition education and research. The second summit, held in 2016 at Wolfson College once again, continued to focus on Medical Nutrition Education and Research. It featured the engaging Great Nutrient Debate, international speakers, and representatives from Global Open Data for Agriculture and Nutrition (GODAN), making it a comprehensive and informative two-day event. In 2017, the third summit in Cambridge brought together over 100 professionals from the field of Human Nutrition and associated disciplines. This gathering served as a platform for knowledge sharing and collaboration among experts, contributing to advancements in the field. The fourth summit in 2018 marked the 10th anniversary of NNEdPro specific objective to lay the foundation for an International Knowledge Application Network in Nutrition for the years 2019-2025. NNEdPro group members and key stakeholders, including event supporters, convened to shape the blueprint for this important initiative. At this summit, the brand-new journal BMJ Nutrition, Prevention and Health (BMJ NPH) was launched jointly by NNEdPro and the BMJ Group. Also launched at this moment was the Mobile Teaching Kitchen Initiative as well as the International Academy of Nutrition Educators (IANE) in partnership with the Society for Nutrition Education and Behavior (SNEB) as well as Monash Nutrition. The fifth summit in 2019 centred around the theme of Medical/Public Health Nutrition Education and Research. It was held in partnership with BMJ NPH, the official journal of NNEdPro. This collaboration highlighted the significance of research and education in the field of nutrition and its impact on public health. This summit was marked by the establishment of The International Food and Nutrition (TIFN) Trust as a NNEdPro-supported charity. In 2020, due to the COVID-19 pandemic, NNEdPro adapted by hosting its sixth annual summit virtually. The event successfully brought together change-makers from various countries, professions, and sectors, fulfilling its objectives and continuing to drive progress in the field. Since 2020 the Summit has been co-organised by NNEdPro, IANE and BMJ NPH. The seventh summit in 2021 once again focused on Nutrition Research and Scientific Dialogue. The summit effectively executed NNEdPro's objectives, facilitating meaningful discussions and fostering scientific advancement. In 2022, NNEdPro organised its most recent summit with the theme of Empowering Global Nutrition with Digital Technology. Following the tradition of previous summits, it incorporated three key elements to stimulate progress and innovation in the field. As NNEdPro prepares for its 9th Summit, scheduled for July 15th 2023, with ~750 registrants from all over the world, the focus is on sustainable resourcing for food and nutrition security, seeking creative solutions for health and resilient populations. This entirely virtual event promises interactive panel discussions, plenary sessions, and abstract presentations, fostering collaboration and generating innovative approaches to address the challenges faced in food and nutrition security. NNEdPro's commitment to driving innovation, education, and research in the field of food, nutrition, and health is commendable. By building on the achievements and lessons learned from previous summits, NNEdPro continues to play a vital role in shaping policies and practices for a healthier and more sustainable future. The upcoming summit presents an opportunity for collaboration, learning, and the development of creative solutions to address the complex challenges of food and nutrition security. SUMMIT PROCEEDINGS 2015 – Launch of the International Summit on Medical and Public Health Nutrition Education and Research 2016 – Nutrition education and research for public health impact 2017 - From education and research through to policy and practice 2018 - Connecting nutrition as hard science and international knowledge networks 2019 - Closing the gap: data-based decisions in food, nutrition and health systems 2020 - An Evaluation of Global Knowledge Networks in the UN Decade of Action on Nutrition (2016-2025) 2021 - Advancing research, policy and practice to promote resilient and sustainable food and health systems in the year of action on nutrition References 1. About Us [Internet]. NNEdPro. [cited 2023 May 1]. Available from: https://www.nnedpro.org.uk/about-us 2. History of NNEdPro [Internet]. NNEdPro. [cited 2023 May 1]. Available from: https://www.nnedpro.org.uk/history-of-nnedpro 3. Vision, Mission and Aims [Internet]. NNEdPro. [cited 2023 May 1]. Available from: https://www.nnedpro.org.uk/vision-mission 4. United Nations. Decade of Action [Internet]. United Nations Sustainable Development. 2020. Available from: https://www.un.org/sustainabledevelopment/decade-of-action/ 5. UNSDG | Decade of Action [Internet]. unsdg.un.org. Available from: https://unsdg.un.org/16019-decade-action 6. Summit Abstracts [Internet]. NNEdPro. [cited 2023 May 1]. Available from: https://www.nnedpro.org.uk/abstracts 7. 9th NNEdPro International Summit [Internet]. NNEdPro. [cited 2023 May 1]. Available from: https://www.nnedpro.org.uk/summit 8. BMJ Nutrition, Prevention and Health [Internet]. NNEdPro. [cited 2023 May 2]. Available from: https://www.nnedpro.org.uk/bmj-nutrition 9. Articles & Newsletters [Internet]. NNEdPro. [cited 2023 May 2]. Available from: https://www.nnedpro.org.uk/articles-and-newsletters

The NNEdPro ANZ Regional Network works collaboratively to strengthen the nutrition education and competence of medical and healthcare professionals in Australia and New Zealand through innovation in research, resource development and delivery. On 28th June 2023, members of the ANZ Regional Network presented at the Australian & New Zealand Association for Health Professional Educators (ANZAHPE) Conference, on the Gold Coast, Australia. The theme of the 2023 Conference was ‘Turning Tides: Navigating the Opportunities’. Professor Eleanor Beck, Professor Lauren Ball, Dr Helen McCarthy, and Dr Breanna Lepre presented on all things interprofessional education, using nutrition as a case example for embedding knowledge from individual health disciplines into broader health professions education. Interprofessional education provides opportunities for understanding of the scope of practice, teamwork, and communication across a breadth of practice areas. Professor Beck, Head of Health Sciences at UNSW, highlighted interprofessional education as an opportunity to embed nutrition in health professions education, and the enablers and challenges. Dr Breanna Lepre, Assistant Director at the NNEdPro Global Institute, and Research Fellow at the University of Queensland, presented a Framework for Nutrition Education in Australian Medical Training and discussed strategies to support the implementation of nutrition concepts into health professions education. The key takeaway from this presentation is the opportunity to integrate nutrition into existing medical curricula, based on key cross-cutting themes, such as teamwork, communication, professionalism, and health promotion and disease prevention. Professor Lauren Ball, Professor of Community Health and Wellbeing at the University of Queensland, and Associate Director at the NNEdPro Global Institute, presented findings from a review of culinary education in medical training, as an innovative strategy to enhance the nutrition capacity of the health workforce. Finally, Dr Helen McCarthy, Deputy Associate Dean for Learning and Teaching and Research Fellow in the Institute of Health and Sport at Victoria University, concluded the presentation with the key takeaways. These recognised the agreement that IPE and IPP are important but hard to make a reality. Effective approaches depend on the environment; ‘start small’, ‘go big’, or use a combination of approaches, but most importantly being open to innovation in this space to make it happen. Attendees were left with the following questions to consider / discussion was guided by the following questions: - How can we advocate for embedding cross-disciplinary knowledge and skills -both top-down and bottom-up – embedded in curricula of other disciplines? - What are the scholarly strategies to justify that ‘your’ discipline knowledge is important? Discussion with attendees focused on the use of interprofessional university health clinics, where health students ‘share the care’ of patients, to gain an understanding of the scope of practice, and skills in teamwork and communication. In addition, the challenge of timetabling when implementing interprofessional education was acknowledged by attendees and underscored the need to use both top-down and bottom-up approaches to implementation. The symposium stimulated an interesting discussion highlighting the importance of this topic area, the challenges it presents, but also the innovation that is possible through collaboration. If you would like to know more about the ANZ NNEdPro Regional Network visit: https://www.nnedpro.org.uk/aus-nz

Authors: Harmanpreet Kaur, Chhaya Bhanti, Anamika Ghosh, Aakriti Wanchoo Co-Authors: Shobhana Nagaraj, Anant Jani, Patrick Fahr Editors/Reviewers: Sumantra (Shumone) Ray, Sarah Armes, Wanja Nyaga, Ramya Rajaram, Sucheta Mitra Acknowledgement: Swapan Mehra and key project members from Vertiver, NNEdPro, and the University of Oxford Climate change is a major global issue affecting ecosystems and communities. Climate change refers to long-term shifts in temperatures and weather patterns. These shifts occurred naturally in the past but recently human activities have been driving them, primarily due to burning fossil fuels (like coal, oil, and gas), which produces heat-trapping gases. The change in temperature and weather has been seen and felt by everyone around the Globe, with serious implications for food production and human health. NNEdPro, in collaboration with Oxford University and Vertiver in India, has pledged to work in this area to raise awareness and encourage people to take action to save Mother Earth and limit the impact of climate change for future generations. The project focused on three components: (1) Climate Change and Health, (2) Climate Change and Livelihood, and (3) Climate Change and Food/Nutrition at Policy, Practice, and Population levels (both urban & rural). On 2nd September, a transect walk was organised in an urban slum in Kolkata, observing and interacting with slum dwellers in order to extract knowledge about the perceptions of climate change in the Community while analyzing the component at an Urban population level. The team was divided into three groups interacting with different individuals/groups at Batala slum with a total population of approximately 11000-12000 people residing in more than 1000 houses in Ultadanga. Simultaneously, the Vertiver team conducted an observational study of rural Rajasthan, analysing the impact of climate change on the rural population. One of the major observations made by all three teams in Kolkata was that people are unaware of the fact that their own practices are the leading cause of various undesirable changes in the environment. In terms of Climate change and Health, a portion of the population mentioned feeling uneasy and drastic energy loss due to the increased temperature, and the frequency of the common cold had increased in the past couple of years. When inquired about the effect of Climate change on livelihood, the reaction between all three groups was similar - Every individual was concerned that their low income would not be sufficient to sustain lives, but most of the population blamed COVID-19 and the government for the change. When asked about their food intake, it was mentioned that they usually reduce the amount of food group in their daily intake if the availability of the particular food is less in their location or the price is high. Only a few of the old aged people mentioned that the food they used to have, was tastier and more nutritious than the meals they are having now. They also mentioned that they have noticed the change in environment/climate/weather in the past few years. The Vertiver team in association with Basic Health Services (an organization working with rural people on health, nutrition and livelihood) conducted FGDs and key informant interviews in Handi village situated in Salumbar block of Udaipur District (rural Rajasthan). The team interacted with smallholder farmers and migrant workers to assess the impact of climate change on agriculture and other aspects of their lives. Following are the key insights received from this interaction: Lack of opportunities in the village and reduced soil productivity and degraded natural ecosystems combined with insufficient and erratic rainfall have left people with no choice but to seek employment in urban areas. The majority of the men from families in this block migrate to nearby cities in Gujarat and Maharashtra for odd jobs/contractual jobs in search of income and secured livelihoods. The migrant workers on average spend 7 months a year away from their villages and return only occasionally throughout the year. Agriculture vulnerability is high in this area as the farmers here rely on water collected in nearby streams for both Rabi and Kharif crops. The staple crop grown is corn followed by wheat along with small vegetables like eggplant and ridged gourd. BHS has recently begun a project in which seeds of local millet varieties (Noni Makki, Kangani and Kodra) were provided to farmers as part of encouraging nutrition-sensitive agriculture practices and reviving millet cultivation. Farmers here have not been able to include millets as part of their staple diet, due to several barriers to growing millets, which include access to seeds, lack of awareness of their nutritional value, higher perceived input cost and labour. In addition, the reliance on PDS-based wheat for personal consumption has reduced the incentive to put extra effort to grow millets. Some aspects of nutrition and gender were also revealed during the FGD. Interviewed families stated that women are not allowed to consume any form of meat either chicken or egg, at home. The social norm dictates that people won’t drink water in those houses where meat is consumed by women. Out of 100 households, only 20% of people eat meat (mutton and fish) and that too only once in 2-3 months. The BHS centre in this area serves many people afflicted with chronic respiratory illnesses such as TB and Silicosis and rates of malnutrition and anemia are extremely high in this area, especially in women and children. The 6-month treatment prescribed by doctors is often times discontinued by the patients after 3 months with that money instead going to other uses including even damaging intoxicants such as tobacco or alcohol. Incidences of heat stroke and heat stress have become more common and climate change has been directly attributed to increased infant mortality rates. Vertiver and NNEdPro organised an exploratory hybrid workshop was conducted on the impact of Climate change on rural and urban food security (Exploratory Workshop on Climate Change and Heat Resilience in Food and Health Systems - India) on 3rd and 9th September 2022 to gather insights from various stakeholders. One of the key insights gathered was from Rajeev Khandelwal, from Aajeevika Mission (one of the key speakers at the workshop). It was stated that the migrated farmers often end up working in hazardous conditions wherein they become victims of life-threatening diseases, and they often bring back those diseases to their respective villages and native places. This additional adverse impact of climate on livelihood and the burden of disease among the low-income population is ever-increasing and targeting millions of people. Key policy people attended the workshop and represented organisations such as SM Sehgal Foundation, Centre for Research on Innovation and Science Policy (CRISP), Ajeevika Bureau, Indira Gandhi Institute of Development Research, and Banyan Roots. Stakeholders from Oxford University, Panjab University, Vertiver, Charities Aid Foundation (CAF), Oak Foundation, Calcutta Rescue, and Bhavishya Shakti Cooperative Society (NNEdPro) who are working on the issue of Climate change in India also participated in the workshop. In this day and age, consumers demand a certain uniformity in the way vegetables and fruits look and feel, but the change in weather events leads to changes in harvest, and Consumer’s demands are not met, and some food items were rejected as they did not meet the quality expectations of the consumers. This again causes the farmers to suffer due to less revenue and increasing losses after the harvesting season. Due to the scarcity of rainfalls during the cropping season, groundwater was depleted, leading to an uprising topic of concern for the public and Government in the North Indian States. A few approaches to address these issues are derived in discussions with various stakeholders, and policymakers on 2nd September 2022 in Kolkata and on 9th September 2022 in Delhi. Awareness Programs need to be conducted Implementation of Government policies at the grassroots level Inclusion of youths in policy-making and implementation Hence, planning is on the way as NNEdPro will be training MTK Champions to create awareness in their own community and then disseminating the knowledge within the communities.