Friday – November 1

We are proud to present you the programme of the EFAD Conference 2019!

Friday – Programme

TimeActivityLocation
08.00 – 09.00 hrs  Welcome and registrationAtrium
Plenary Opening Session – Breaking professional boundaries
09.00 – 09.05 hrsWelcome note
Annemieke van Ginkel-Res – EFAD Honorary President
Main Room
09.05 – 09.10 hrsBreaking Boundaries in the Education of German Dietitians
Uta Köpcke – President German Association of Dietitians
Main Room
09.10 – 09.30 hrs

Meeting the UN Sustainable Development Goals – Germany ́s contribution
regarding nutrition and sustainable consumption
Lorenz Franken – Federal Ministry of Food and Agriculture, Germany

Main Room
09.30 – 10.00 hrsFood systems and sustainability – the contribution of nutrition
Tim Lang – City University of London, UK
Main Room
10.00 – 10.30 hrsHow ESPEN is working with EFAD to break professional boundaries in the field of clinical nutrition
Tommy Cederholm – Uppsala University, Sweden
Main Room
10.30 – 11.00 hrs  Coffee breakAtrium
11.00 – 12.30 hrsParallel Sessions – Round 1
1A. People-centered care: Elevating practice and professional presence  |  InfoMain Room
1B. ESPEN-EFAD workshop: The Global Leadership Initiative on Malnutrition
(GLIM) and its new guidelines  |  Info
MOA 3
1C. Nudging for public health  |  InfoMOA 4
1D. Updates on EU collaborative research  |  InfoMOA 5
1E. Low calorie sweeteners in the diet: Safety, emerging research and nutrition recommendations  |  InfoMOA 1-2
12.30 – 14.00 hrs  Lunch & Guided poster tourAtrium
14.00 – 15.30 hrsPlenary Afternoon Session – European Healthy Hydration Awareness Campaign Main Room
This session will continue to build on the evidence base and relay the work
undertaken as part of EuHHAC. Dietitians will be given practical solutions on how
to further incorporate hydration into their daily practice
15.30 – 16.15 hrs  Coffee break  &  Meet the Experts
Coffee breakAtrium
Meet the Experts – Join a round table discussion with one of our expertsMain Room
16.15 – 17.45 hrs Parallel Sessions – Round 2
2A. The influential power of the dietitian  |  InfoMain Room
2B. Diet and technology progress in the Diabetes practice  |  InfoMOA 3
2C. Making meals matter  |  InfoMOA 4
2D. What’s new? – Oral presentations of original research  |  InfoMOA 5
2E. Health benefits of plant-based eating: the way forward and how
to implement it in daily life  |  Info
MOA 1-2
17.45 hrsEnd of conference day 1
19.00 hrs – 23.30 hrs  Conference dinner & Party with DJ  |  InfoMOA Hotel Restaurant

Parallel Sessions 1 – 11.00 – 12.30 hrs

Parallel Session 1A

Education

People-centered care: Elevating practice and professional presence

Healthcare delivery systems are changing, requiring changes in the dietitian nutritionist’s approach to delivering nutrition services. Learn about people-centered care, related concepts including evidence generation/adoption, and best practices.

TimePresentation
11.00 – 11.05 hrsIntroduction
11.05 – 11.35 hrsImportance and usefulness of patient reported experience and comparing indicators dietetics: A
discussion on PREMS (Patient Reported Outcomes Measures)
Nicky Narraina – Qualizorg, Netherlands
11.35 – 12.05 hrsStrategies to promote involvement of evidence-based practice and outcomes collection
Eleanor Johnstone – British Dietetic Association, UK
12.05 – 12.30 hrsWhere professional practice and people centered care meet: interactive discussion

 11.00 – 12.30 hrs    Room: Main Room    Chair: Constantina Papoutsakis

Parallel Session 1B

Clinical Practice

ESPEN-EFAD workshop: The Global Leadership Initiative on Malnutrition (GLIM) and its new guidelines

Clinical nutrition is interprofessional, requiring experience and expertise from different healthcare professionals. In this session, the collaboration between the European Society for Clinical Nutrition and Metabolism (ESPEN) and EFAD will be discussed, with a special focus on the implementation of the GLIM criteria for malnutrition diagnosis, and collaboration in nutrition guidelines.

TimePresentation
11.00 – 11.05 hrsIntroduction
Harriët Jager-Wittenaar – Professor of Malnutrition and Healthy Ageing, Hanze University
of Applied Sciences, Lead ESDN Older Adults
11.05 – 11.35 hrsCollaboration between societies and professions for the benefit of nutritional care
Tommy Cederholm – Professor of Clinical Nutrition and Metabolism, Uppsala University, ESPEN Faculty
11.35 – 12.05 hrsNew nutrition guidelines and dissemination
Stephan Bischoff – Professor of Medicine and Clinical Nutrition, Universität Hohenheim
ESPEN Guideline officer
12.05 – 12.30 hrsWhere ESPEN and EFAD meet: interactive discussion
Harriët Jager-Wittenaar – Professor of Malnutrition and Healthy Ageing, Hanze University
of Applied Sciences, Lead ESDN Older Adults

 11.00 – 12.30 hrs    Room: MOA 3    Chair: Harriët Jager-Wittenaar

Parallel Session 1C

Public health

Nudging for public health

This session will explore a range of areas where dietitians can apply nudging to help promote public health.

TimePresentation
11.00 – 11.05 hrsIntroduction
Raymond Gemen – Senior Manager Food & Health Science, European Food Information Council (EUFIC)
11.05 – 11.30 hrsHealthy eating at work: the effect of nudging in Dutch worksite cafeterias
Liesbeth Velema – Project Manager,  Healthy eating environment, Netherlands Nutrition Centre
11.30 – 11.55 hrsNudging towards more plant-based consumption in a cafeteria setting among adolescents and
older consumers
Armando Perez-Cueto – Associate Professor, Design and Consumer Behavior
University of Copenhagen (Department of Food Science)
11.55 – 12.20 hrsApplications of behaviour change science to child obesity
Paul Chadwick – Associate Professor and Deputy Director
University College London Centre for Behaviour Change
12.20 – 12.30 hrsWrap-up
Raymond Gemen

 11.00 – 12.30 hrs    Room: MOA 4    Chair: Raymond Gemen

Parallel Session 1D

Research

Updates on EU collaborative research

EFAD is engaged in and follows various research efforts at EU level. Among others, this session will see latest news from the EU projects PROMISS (PRevention Of Malnutrition In Senior Subjects in the EU) and MooDFOOD (Preventing Depression Through Food). Furthermore, we envisage a lively discussion of the challenges and rewards of engaging in EU projects.

TimePresentation
11.00 – 11.05 hrsIntroduction
Stefan Storcksdieck genannt Bonsmann – European Commission, Joint Research Centre, Ispra, Italy
11.05 – 11.25 hrsThe AMBROSIAC project – A Menu for Brain Responses Opposing Stress-Induced Alterations in Cognition
Marcus Boehme – APC Microbiome Ireland
11.25 – 11.45 hrsThe MooDFOOD project: evidence-based strategies to prevent depression through food
Marjolein Visser, Vrije Universiteit Amsterdam, The Netherlands
11.45 – 12.00 hrsThe PROMISS project: Even or peak distribution; a feasibility study to increase protein intake
among community-dwelling older adults
Ilse Reinders – Vrije Universiteit Amsterdam, The Netherlands
12.00 – 12.30 hrsDiscussion – Challenges and rewards of engaging in EU projects
Stefan Storcksdieck genannt Bonsmann – European Commission, Joint Research Centre, Ispra, Italy

 11.00 – 12.30 hrs    Room: MOA 5    Chair: Stefan Storcksdieck genannt Bonsmann

Parallel Session 1E

Sponsored Session

Low calorie sweeteners in the diet: Safety, emerging research and nutrition recommendations

With sugar reduction being a key public health goal, we are seeing increased interest from the scientific and consumer communities in the use of low calorie sweeteners in the context of a healthy dietary pattern. During this session, invited speakers, who have conducted research in related areas, will discuss: 1) the evidence evaluated by regulatory authorities in the process of low calorie sweeteners’ safety assessment; 2) emerging science around diet, low calorie sweeteners and gut microbiota; and 3) recent recommendations about sweeteners’ intake in the context of obesity and diabetes.

TimePresentation
11.00 – 11.25 hrsSafety assessment and approval of low calorie sweeteners: what type of evidence needs
to be evaluated?
Prof Dominique Parent Massin – Professor in Toxicology, French Academy of
Agriculture, France
11.25 – 11.50 hrsLow calorie sweeteners and gut microbiota: a review of animal and human studies
Prof Ian Rowland – Professor in Microbiology, Univ. of Reading, UK
11.50 – 12.15 hrsRecommendations about intake of sugars and low calorie sweeteners: impact on
obesity and diabetes epidemics
Dr Margaret Ashwell – UK

 11.00 – 12.30 hrs    Room: MOA 1-2    Chairs: Grigoris Risvas & Manuel Moñino

 

Parallel Sessions 2 – 16.15 – 17.45 hrs

Parallel Session 2A

Education

Media communication – the influential power of the dietitian

How can you be more influential? By learning more about the role of the dietitian as a message sender; by formulating clear, compelling messages; and by knowing everything there is to know about your audience.
In this session you will learn how to evaluate and react to information presented in (social) media, how to garner more attention for yourself and your profession and how to incorporate storytelling into your practice. You will find out what kind of dietitian you are, who your clients are, and how to be more influential with your audiences.

TimePresentation
16.15 – 16.20 hrsShort introduction
Suzan Tuinier
16.20 – 16.40 hrsOnline influencing as a dietitian
Zanna Hofstede
16.40 – 17.00 hrsFood stories: using storytelling to endorse healthy eating habits
Charlotte de Backer
17.00 – 17.20 hrsInfluencing is knowing your client 
Brigitte Binneweg
17.20 – 17.40 hrsDietitians as influencers
Erin Boyd Kappelhof – EatWellGlobal
17.40 – 17.45 hrsConcluding remarks 
Suzan Tuinier

 16.15 – 17.45 hrs    Room: Main Room    Chair: Suzan Tuinier

Parallel Session 2B

Clinical Practice

Diet and technology progress in the Diabetes practice

The dietary treatment of diabetes is changing and the role of clinical dietitian is very improtant in order to include and suggest alternative treatments in parallel with the traditional ones and to follow the technological revolution with all the new devices that can help at the better glycaemic control

TimePresentation
16.15 – 16.20 hrsIntroduction
Haris Dimosthenopoulos – Chief Dietitian-Biologist, Dietetic Dept at General Hospital of Athens
“Laiko”, Greece
16.20 – 16.40 hrsProtein and fat in diet for diabetes: how do we measure and cover them with insulin? 
Zoe Pafili – Dietitian, Department of Dietetics, Evaggelismos, Athens General Hospital, Greece
16.40 – 17.00 hrsNew technology (pumps, CGMs) and Diabetes: the role of the clinical dietitian in education
Marina Armellini – Dietitian, SOC di Endocrinologia e Malattie del Metabolismo –
Nutrizione Clinica, Azienda Ospedaliero Universitaria, S. Maria della Misericordia
di Udine, Italy
17.00 – 17.20 hrsNutrition and diet apps: current status and perspectives of dietitians 
Maria Vasiloglou – Dietitian-Nutritionist, ARTORG, University of Bern, Switzerland
17.20 – 17.40 hrsDiscussion
Haris Dimosthenopoulos
17.40 – 17.45 hrsConclusions
Haris Dimosthenopoulos

 16.15 – 17.45 hrs    Room: MOA 3    Chair: Haris Dimosthenopoulos

Parallel Session 2C

Public Health

Making meals matter

This session on food and meals will cover aspects like: theoretical approaches in nutritional sociology and nutritional psychology put into practice, dietitians´ contribution for food industry to enable healthier food and healthier choices, the inter-professional collaborations required in the process of implementation and lifelong food and nutrition assistance to help elderly people maintain their BMI.

TimePresentation
16.15 – 16.20 hrsWelcome and introduction
Malin Skinnars Josefsson – Uppsala University, Sweden
16.15 – 16.45 hrsEating cultures and the meaning of public health – from the perspectives of sociology and
psychology
Eva-Maria Endres – Bureau of agricultural policy and food culture Berlin, Germany
16.45 – 17.05 hrsFrom Reformulation Strategies to Interprofessional
Collaboration and Videos in Teaching – Dietitians in Motion
Klaus Nigl – University of Applied Sciences for Health Professions Upper Austria
17.05 – 17.25 hrsLocal interdisciplinary cooperation – the key to success?
Malin Skinnars Josefsson
17.25 – 17.45 hrsLifelong Food and Nutrition Assistance: LIFANA solution
Krizia Ferrini – cereneo Schweiz AG | center for neurology & rehabilitation, Switzerland
17.45 – 17.45 hrsSummary
Malin Skinnars Josefsson

 16.15 – 17.45 hrs    Room: MOA 4    Chair: Malin Skinnars Josefsson 

Parallel Session 2D

Research

What’s new? – Oral presentations of original research from best poster abstracts

In this session, the authors of the highest-scoring poster abstracts are given the opportunity to present their work orally

TimePresentation
16.15 – 16.20 hrsWelcome and introduction
Maria Hassapidou
16.20 – 17.40 hrsOral Presentations
17.40 – 17.45 hrsClosing
Maria Hassapidou

 16.15 – 17.45 hrs    Room: MOA 5    Chair: Maria Hassapidou

Parallel Session 2E

Sponsored Session

Health benefits of plant-based eating: the way forward and how to implement it in daily life

This session will explore: 1) the evidence supporting plant-based eating patterns for metabolic health; 2) the link between plant-based eating in the incidence of diabetes and obesity; 3) how to nudge a community towards plant-based eating

TimePresentation
16.15 – 16.20 hrsWelcome and introduction
Stephanie de Vriese – Alpro, Belgium
16.20 – 16.45 hrsRole of plant-based eating in the prevention of diabetes & obesity
Trudy Voortman – Erasmus MC, Rotterdam, NL
16.45 – 17.15 hrsHow to reset your body clock with a plant-based nutrition
Hana Kahleová – Loma Linda, USA
17.15 – 17.35 hrsUsing the full potential of a plant-based diet – but how to do it? Strategies of the Healthy Lifestyle
Community project in Billerbeck, Germany
Heike Englert – Fachhochschule Münster, DE
17.35 – 17.45 hrsClosing
Stephanie de Vriese – Alpro, Belgium

 16.15 – 17.45 hrs    Room: MOA 1-2    Chair: Stephanie de Vriese

Conference Dinner Party – Friday night

Conference dinner party

The conference dinner starts at 19.00 hrs in the restaurant of conference location MOA Mercure hotel. After the dinner a DJ will perform until 23.30 hrs, so don’t forget to bring your dance shoes!

Dinner tickets 

You can book a ticket for the conference dinner via the online registration form. The fee is € 50 and includes dinner and drinks.