Friday – November 1 We are proud to present you the programme of the EFAD Conference 2019! Friday – Programme TimeActivityLocation08.00 – 09.00 hrs Welcome and registrationAtrium Plenary Opening Session – Breaking professional boundaries09.00 – 09.05 hrsWelcome note Annemieke van Ginkel-Res – EFAD Honorary President BiographyMain Room09.05 – 09.10 hrsBreaking Boundaries in the Education of German Dietitians Uta Köpcke – President German Association of Dietitians Abstract | BiographyMain Room09.10 – 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 Abstract | BiographyMain Room09.30 – 10.00 hrsFood systems and sustainability – the contribution of nutrition Tim Lang – City University of London, UK Abstract | BiographyMain Room10.00 – 10.30 hrsCollaboration between societies and professions for the benefit of nutritional care Tommy Cederholm – Uppsala University, Sweden Abstract | BiographyMain Room10.30 – 11.00 hrs Coffee breakAtrium11.00 – 12.30 hrsParallel Sessions – Round 1 1A. People-centered care: Elevating practice and professional presence | InfoMain Room1B. ESPEN-EFAD workshop: The Global Leadership Initiative on Malnutrition (GLIM) and its new guidelines | InfoMOA 31C. Nudging for public health | InfoMOA 41D. Updates on EU collaborative research | InfoMOA 51E. Low calorie sweeteners in the diet: Safety, emerging research and nutrition recommendations | InfoMOA 1-212.30 – 14.00 hrs Lunch & Guided poster tour InfoAtrium13.15 – 13.45 hrsLunch session Hosted by NestléMOA 1-2Helping individuals achieve more balanced breakfasts: application of the International Breakfast Research Initiative recommendations Gabriel Masset, Principal Nutrition Scientist – Cereals Partners Worldwide Abstract | Biography14.00 – 15.30 hrsPlenary Afternoon Session – European Healthy Hydration Awareness Campaign Main RoomThis 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 practiceIntroduction Pauline Douglas, RD, FBDA from the University of Ulster, UKA journey through the early evidence linking hydration to metabolic health Tiphaine Vanhaecke Ph.D., Danone Nutricia Research, FranceGrounding and changing desire for food and drink Dr. Esther Papies. Ph.D., University of Glasgow, UKUnderstanding attitudes to change to healthier hydration habits: The case of high sugar – low water drinkers in Mexico Aukje Verhoeven, Ph.D., Danone Nutricia Research, France15.30 – 16.15 hrs Coffee break & Meet the ExpertsCoffee breakAtriumMeet the Experts – Join a round table discussion with one of our experts | InfoMain Room16.15 – 17.45 hrs Parallel Sessions – Round 22A. The influential power of the dietitian | InfoMain Room2B. Diet and technology progress in the Diabetes practice | InfoMOA 32C. Making meals matter | InfoMOA 42D. What’s new? – Oral presentations of original research | InfoMOA 52E. Health benefits of plant-based eating: the way forward and how to implement it in daily life | InfoMOA 1-217.45 hrsEnd of conference day 119.00 – 23.30 hrs Conference dinner & Party with DJ | InfoRestaurant Check out the programme on Thursday Check out the programme on Saturday 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. TimePresentation11.00 – 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 Abstract | Biography 11.35 – 12.05 hrsStrategies to promote involvement of evidence-based practice and outcomes collection Eleanor Johnstone – British Dietetic Association, UK Abstract | Biography12.05 – 12.30 hrsWhere professional practice and people centered care meet: interactive discussion 11.00 – 12.30 hrs Room: Main Room Chair: Jose Tiebie 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. TimePresentation11.00 – 11.05 hrsIntroduction Harriët Jager-Wittenaar – Professor of Malnutrition and Healthy Ageing, Hanze University of Applied Sciences, Lead ESDN Older Adults Abstract11.05 – 11.35 hrsThe new GLIM definition of malnutrition – hopes and challenges Tommy Cederholm – Professor of Clinical Nutrition and Metabolism, Uppsala University, ESPEN Faculty Abstract | Biography 11.35 – 12.05 hrsNew nutrition guidelines and dissemination Stephan Bischoff – Professor of Medicine and Clinical Nutrition, Universität Hohenheim ESPEN Guideline officer Abstract | Biography 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. TimePresentation11.00 – 11.05 hrsIntroduction Raymond Gemen – Senior Manager Food & Health Science, European Food Information Council (EUFIC)11.05 – 11.30 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) Abstract | Biography11.30 – 11.55 hrsHealthy eating at work: the effect of nudging in Dutch worksite cafeterias Liesbeth Velema – Project Manager, Healthy eating environment, Netherlands Nutrition Centre Abstract | Biography11.55 – 12.20 hrsApplications of behaviour change science to child obesity Paul Chadwick – Associate Professor and Deputy Director University College London Centre for Behaviour Change Abstract | Biography12.20 – 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. TimePresentation11.00 – 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 Abstract | Biography11.25 – 11.45 hrsThe MooDFOOD project: evidence-based strategies to prevent depression through food Marjolein Visser, Vrije Universiteit Amsterdam, The Netherlands Abstract | Biography11.45 – 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 Abstract | Biography12.00 – 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. TimePresentation11.00 – 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 Abstract | Biography11.25 – 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 Abstract | Biography11.50 – 12.15 hrsRecommendations about intake of sugars and low calorie sweeteners: impact on obesity and diabetes epidemics Dr Margaret Ashwell – UK Abstract | Biography12.15 – 12.30 hrsQ&A session 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. TimePresentation16.15 – 16.20 hrsShort introduction Suzan Tuinier16.20 – 16.40 hrsOnline influencing as a dietitian Zanna Hofstede Abstract | Biography16.40 – 17.00 hrsFood stories: using storytelling to endorse healthy eating habits Charlotte de Backer Abstract | Biography17.00 – 17.20 hrsInfluencing is knowing your client Brigitte Binneweg Abstract | Biography17.20 – 17.40 hrsDietitians as influencers Erin Boyd Kappelhof – EatWellGlobal Abstract | Biography17.40 – 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 TimePresentation16.15 – 16.20 hrsIntroduction Haris Dimosthenopoulos – Chief Dietitian-Biologist, Dietetic Dept at General Hospital of Athens “Laiko”, Greece Biography16.20 – 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 Abstract | Biography16.40 – 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 Abstract | Biography17.00 – 17.20 hrsNutrition and diet apps: current status and perspectives of dietitians Maria Vasiloglou – Dietitian-Nutritionist, ARTORG, University of Bern, Switzerland Abstract | Biography17.20 – 17.40 hrsDiscussion Haris Dimosthenopoulos17.40 – 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. TimePresentation16.15 – 16.20 hrsWelcome and introduction Malin Skinnars Josefsson – Uppsala University, Sweden Abstract | Biography16.20 – 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 Abstract | Biography16.45 – 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 Abstract | Biography17.05 – 17.25 hrsLocal interdisciplinary cooperation – the key to success? Malin Skinnars Josefsson17.25 – 17.45 hrsLifelong Food and Nutrition Assistance: LIFANA solution Krizia Ferrini – cereneo Schweiz AG | center for neurology & rehabilitation, Switzerland Abstract | Biography17.45 – 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 TimePresentation16.15 – 16.20 hrsWelcome and introduction Maria Hassapidou16.20 – 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 TimePresentation16.15 – 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 Abstract | Biography16.45 – 17.15 hrsHow to reset your body clock with a plant-based nutrition Hana Kahleová – Loma Linda, USA Abstract | Biography17.15 – 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 Abstract | Biography17.35 – 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. I would like to register for the EFAD Conference 2019!