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Author: Sarah Anderson Reviewers: Shumone Ray and Matheus Abrantes As we near the end of the first quarter of 2025, we take a moment to reflect on the incredible year of progress, collaboration, and impact that 2024 had at NNEdPro. From groundbreaking research to transformative events, 2024 was filled with milestones that advanced our mission to democratise and decolonise food and nutrition.   Our efforts were made possible through the generosity of our supporters, and with continued funding, we can build on this momentum to drive even greater change. Looking ahead, we are excited to share our plans for 2025, including our flagship events and new initiatives to foster global dialogue and action in nutrition science.   Read on to discover our highlights from the past year and opportunities to get involved in shaping the future of nutrition equity. 2024 HIGHLIGHTS NNEdPro Summer School 2024 Our annual Summer School in Cambridge brought together participants from across the globe for an intensive week of learning, collaboration, and skill development. Due to demand, our Summer School was held twice in 2024, in April and September.   With expert-led sessions on the latest nutrition science and policy advancements, the programmes equipped attendees with the tools to drive meaningful change in their regions. Awards Symposium 2024 On 25th September 2024, the NNEdPro-IANE Awards Symposium brought together leading voices in nutrition education at Wolfson College, Cambridge.   This prestigious event, held in partnership with BMJ NPH and supported by The International Food and Nutrition Trust (TIFN), recognised outstanding contributions from faculty, professionals, and students driving innovation in nutrition education and public health.   Read the blog here . NNEdPro-IANE 10th International Summit on Food, Nutrition, and Health 17 to 20 December 2024 marked the milestone 10th edition of our annual Summit, held in India under the theme 'Democratising and Decolonising Food and Nutrition: From Science to Society'. The event featured renowned speakers, interactive panels, and collaborative discussions that fostered new partnerships and actionable solutions.   A key highlight was our exploration of sustainable food systems and equitable nutrition policies, made possible through the support of our sponsors and partners. The success of this Summit underscores the power of collective action and the need for continued funding to expand our impact in 2025. You can find all the details here . BMJ Nutrition, Prevention & Health Contributions Throughout 2024, our work featured prominently in the BMJ Nutrition, Prevention & Health journal, with several key publications addressing critical issues in global nutrition. These contributions have helped shape the scientific discourse on food security, sustainable diets, and health equity, reinforcing our role as thought leaders in the field. 2024 Impact Report We’re excited to share our 2024 Impact Report, showcasing our mission, milestones, and global impact in advancing nutrition education and research.   This report highlights how we bridge critical gaps in nutrition education, our alignment with global goals, key achievements, case studies of real-world impact, and our vision for the future.   Explore how NNEdPro is driving change worldwide! 2025: HIGHLIGHTS (SO FAR!) UK MTK IN ACTION On 5th and 7th February, The Mobile Teaching Kitchen (MTK), in partnership with St Davids Centre (St Andrews) and and Angus Climate Hub (Arbroath) respectively, delivered Culinary Nutrition Education Workshops led by our Scottish MTK Champions for members of the public.   The workshops focused on plant-centric culinary nutrition with an emphasis on education. Information on the ingredients, nutritional value, potential healthier replacement options, do's and don'ts was covered.   Workshop attendees learnt to cook healthy, nutritious and innovative Scottish and South Asian cuisine and are now able to pass on this diet and culinary advice to friends, family and customers in the workplace and community. GREETINGS FROM ICELAND In late February, NNEdPro had the privilege of meeting with faculty members from the University of Iceland , where we shared insights on our Independent Research Registry for Food, Nutrition, and Health .   Our discussions focused on the importance of evidence-based research, fostering global collaboration, and advancing the future of nutrition science.   We explored opportunities to integrate Icelandic perspectives into our work, recognising the country's unique contributions to sustainable food systems, public health, and nutritional research.   As we continue to strengthen these partnerships, we look forward to collaborating at the  11th International Summit  in December, bringing together diverse voices to drive impactful research and innovation in food, nutrition, and health.   Stay tuned for more updates as we expand our global network for meaningful collaboration! BUILDING BRIDGES: NNEDPRO'S VISIT TO MALTA In early March, Professor Shumone Ray represented NNEdPro at the University of Malta  as a Visiting Professor, marking an exciting milestone— Malta becomes the 28th country where NNEdPro has been invited to deliver talks !   During the visit, Professor Ray delivered two public lectures, led two interactive workshops, and engaged in high-level discussions with university and healthcare leadership.   The visit was hosted by our Honorary Joint President, P rofessor Suzanne Piscopo , who also serves as the President of the SNEB Foundation .   We are delighted that these events have solidified a new strategic partnership with Malta, strengthening global collaborations and securing their participation in our December Summit.   Stay tuned for more updates as we continue expanding our international impact! THE NEWLY ESTABLISHED Forum for Democratising Food and Nutrition A Knowledge & Advocacy Initiative In response to the growing need for inclusive discussions in nutrition and as a direct outcome of the 2024 Summit , we have launched a dedicated Forum to bring together voices from diverse backgrounds.   This initiative aims to foster dialogue, drive research, and shape policy recommendations that challenge existing inequities and pave the way for a fairer food and health landscape.   As part of our ongoing commitment to ending malnutrition in all its forms, we are actively engaging with key global initiatives under the UN Decade of Action on Nutrition  (2016–2025). This includes registering our Nutrition Accountability Framework commitments  for N4G Paris in the Global Nutrition Report .  This milestone reinforces our dedication to driving meaningful change in global nutrition.   We extend our heartfelt thanks to the NNEdPro members who have already contributed to this important initiative. Your support is helping to build a stronger, more inclusive platform for change.   If you share our vision for a more equitable food and nutrition system, we invite you to consider supporting this initiative through our crowdfunding campaign . Every contribution helps us drive meaningful impact. INTRODUCING The Roundtable of Patrons   Within our Roundtable of Patrons, you can see the different levels of patronage available, as well as the different initiatives that you are able to Support.   Your support is not just a donation; it's an investment in a healthier, more equitable world. Together, we can turn the tide against malnutrition and build a future where everyone has the opportunity to thrive. Join us in this vital mission. EXCITING NEWS: Professor Sumantra Ray Appointed Honorary Visiting Professor at King’s College London! We are delighted to share that Professor Sumantra Ray has been appointed as an Honorary Visiting Professor  in Population Health Sciences within the Faculty of Life Sciences & Medicine at King’s College London (KCL) . He will be working closely with Professor Mariam Molokhia, Professor Seeromanie Harding, and other esteemed colleagues at KCL.   This appointment marks a significant step as NNEdPro and KCL embark on a strategic collaborative partnership, beginning with shared PhD studentships and the advancement of the ESRC Doctoral Training Programme at KCL. Looking ahead, we aim to develop joint projects that drive impactful research, education, and policy advancements in food, nutrition, and health.   This partnership strengthens our shared commitment to translating cutting-edge evidence into real-world solutions for population health. Stay tuned for more updates as we embark on this exciting journey! JOIN US AT OUR UPCOMING EVENTS The NNEdPro-IANE Awards Symposium 2025 Nominations are now open for the 2025 NNEdPro-IANE Awards ! These prestigious awards honor exceptional contributions to nutrition education, research, and professional excellence.   This year, we are proud to introduce the  Medical Nutrition Education Award , recognising excellence in nutrition teaching and curriculum development within UK-based institutions.   Key Dates Nomination Deadline: 1 April 2025 Awards Symposium: 30 April 2025 (Selwyn College, Cambridge & Online)   Award Categories Medical Nutrition Education Award Outstanding Achievement Award NNEdPro-IANE Fellowship And more!   Celebrate the leaders and innovators shaping the future of nutrition. NNEdPro-IANE Cambridge Summer School 2025: A Foundation Certificate in Applied Human Nutrition Building on the success of previous years, our upcoming Summer School will offer an enhanced programme designed to equip participants with cutting-edge knowledge and practical skills in nutrition science and policy.   We invite researchers, practitioners, and policymakers to join us in Cambridge for this transformative experience. Next Cohort: 28 to 30 April 2025 NNEdPro-IANE 11th International Summit on Food, Nutrition, and Health We are proud to announce the 11th International Summit, set to take place from 10 to 13 December 2025  in Scotland, UK .   Theme:   "Target 2030: Food and Nutrition Policy – From Human to Planetary Health"   This summit will bring together global thought leaders, policymakers, researchers, and industry experts to explore transformative policies and solutions for a healthier and more sustainable future.   Why Attend?   Engage with leading experts in food, nutrition, and public health Explore cutting-edge research and policy developments Network with a global community of changemakers Contribute to shaping the future of nutrition and planetary health   Be part of this impactful event by supporting our mission to advance nutrition and health worldwide. BECOME A REVIEWER FOR BMJ NUTRITION, PREVENTION & HEALTH We encourage all members to actively engage in the scientific community. By becoming a  reviewer  for BMJ Nutrition, Prevention & Health, you have the chance to stay up-to-date with the latest literature, advance your career, and establish your expertise and reputation in the field. Express your interest by reaching out to us at  info.nutrition@bmj.com .     Online First Alerts  - Ensure you stay ahead in your field by signing up  here  to receive alerts for Online First content in BMJ Nutrition, Prevention & Health. Be the first to access new publications and stay informed.      Visit the BMJ Nutrition, Prevention & Health  webpage for more detailed information on editorial policies, open access, and author guidelines. A HEARTFELT THANK YOU We extend our deepest gratitude to our partners, supporters, and attendees who contributed to our success in 2024.   Your engagement and funding enabled us to expand our reach, support new research, and host impactful events shaping nutrition and health policy discussions. BE AWARE The official websites of NNEdPro Global Institute and its subsidiaries are listed below. Please note that any other websites with similar names which do not conform to these URLs are not run by us and do not represent our organisation: www.nnedpro.org.uk vle.nnedpro.org.uk www.iane.online www.createacademy.online www.mtki.org www.ikann.global Anna Edesia, named after "Annapurna" (the Hindu deity of food and nourishment) and "Edesia" (the Ancient Roman goddess of food), is NNEdPro's platform for highlighting our ongoing work, providing a snapshot of our key projects, ongoing research outputs and related publications - including from our flagship journal, BMJ Nutrition, Prevention and Health. ​ Since 2023, Anna Edesia has been published in the form of blogs , continuing to share insights into our key projects, research, and publications. From June 2021 to June 2023, Anna Edesia was a quarterly magazine, and before that, it was shared as newsletters .

Contributors: Sucheta Mitra, Roshni Kumar, Dr Sofia Cavalleri, Sarah Anderson, and Prof Sumantra Ray The 9th Annual International Summit on Nutrition and Health, hosted by NNEdPro Global Institute for Food, Nutrition and Health and the International Academy of Nutrition Educators (IANE) in partnership with the BMJ NPH Nutrition Prevention and Health, took place virtually, focusing on ‘Sustainable Resourcing for All In Food & Nutrition Security: Creative Solutions for Healthy & Resilient Populations’. Last year marked the 15th anniversary of NNEdPro Global Institute and the 5th anniversary of BMJ NPH and IANE. Amidst global challenges like climate change, economic instability, and population growth, the summit brought together leading experts, policymakers, and innovators to explore sustainable strategies for ensuring food and nutrition security for all through a multistakeholder approach. Emphasising Innovation and Resilience The summit underscored the need for innovative approaches to resource management that promote health and resilience across diverse populations. By examining best practices, emerging technologies, and community-driven initiatives, participants aimed to identify and advocate for solutions that address immediate nutritional needs and contribute to long-term sustainability and equity in agri-food systems. The discussions highlighted the importance of interdisciplinary collaboration and integrating scientific research with practical, on-the-ground efforts to build robust, resilient, and adaptable agri-food systems. A Platform for Exchange and Collaboration This summit served as a platform for exchanging ideas, sharing scalable practice models, and forging new multistakeholder partnerships. It highlighted the critical role of sustainable resourcing in achieving global health goals and ensuring every individual, regardless of socio-economic status, has access to nutritious, safe, and sufficient food. The proceedings reflect a collective commitment to advancing food and nutrition security through creative, evidence-based solutions that support healthy and resilient communities worldwide. Summit Format and Structure The summit, an annual scientific event, brought together professionals, educators, students, and researchers from around the globe to showcase leading research and build alliances to implement innovative solutions addressing complex nutrition and health challenges. The summit was held online and it consisted of seven live satellite events leading up to the main event on July 15th, 2023. The three core themes explored were: 1. Social Sustainability: Healthy and resilient populations, just and equitable food systems, food sovereignty. 2. Environmental Sustainability: Food and nutrition security. 3. Economic Sustainability: Circular just economic models and creative solutions for sustainable resourcing. Regional Network satellite events: Some of the discussions which took place at various regional network satellite events are outlined below. Australia and New Zealand (ANZ) Network The ANZ network showcased the OzHarvest Nourish Programme during their regional network satellite event. Dr. Breanna Lepre, from the UQ Centre for Community Health and Wellbeing and NNEdPro Global Institute for Food, Nutrition and Health, presented this transformative programme, which offers a free, hospitality-focused pathway to employment for young Australians aged 16-25, who face barriers to education and training. The programme, spanning 18 weeks, has successfully created a safe and inclusive learning environment, improved food literacy and security, reduced social isolation, and instilled greater hope for the future among participants. The discussion highlighted the need for additional resourcing and increased investments to maximise the programme's impact and ensure its sustainability. India and South Asia Network The India and South Asia network focused on creating nutrition and economic sustainability through innovative food delivery solutions. Their presentation highlighted a project with the food delivery app Swiggy, aimed at overcoming challenges in reaching people across Kolkata with the Mobile Teaching Kitchen (MTK) mobile unit. As a strategy to scale up their micro-enterprise into a sustainable venture, they plan to register on the Swiggy platform. This digital growth strategy provides a creative and economically sustainable solution to expand their reach and impact, ensuring that more people have access to nutritious food. Europe Regional Network The Europe network's satellite event featured speakers Dr Berta Valente from the Institute of Public Health of the University of Porto (ISPUP) and Dr. Ingrid Fromm from Bern University of Applied Sciences, who addressed the complex relationship between climate change and agriculture. Their presentation highlighted the significant impacts of climate change on food availability, global food security, infrastructure, logistics, and food prices. They discussed pathways to resilience, including climate-smart agriculture, reducing emissions, increasing intersectoral action, and addressing socio-economic inequalities. An example of intersectoral action included collaborative efforts across different sectors to implement sustainable agricultural practices and policies that mitigate the adverse effects of climate change on food systems. UK and Ireland Regional Network The UK and Ireland network focused on the sustainability dimensions of the Mediterranean diet and its relationship with mental well-being. Dr. Fotini Tsofliou from Bournemouth University and Dr. Kathy Martyn from Brighton University presented their pilot digital survey, MeDWellS, which investigates adherence to a Mediterranean-style diet and its correlation with perceived mental well-being. The study aims to measure diet quality, self-reported mental well-being, perceived stress, and physical activity levels among higher education participants in the UK, with results to be showcased in November 2023. Additionally, Dr. Martyn discussed embedding nutrition in medical and nursing education through the NUTCAP project, which aims to improve nutritional care in hospitals by enhancing collaboration between nurses and dietitians, identifying gaps in nutrition knowledge, and implementing cost-effective solutions to improve patient care. Canada Regional Network The Canada Regional Network featured Dr. Leah Gramlich, Professor of Medicine at the University of Alberta, who presented on ‘Creating Alliances Nationally for Policy to Address Disease-Related Malnutrition (CAN Dream)’. This initiative, part of the CNS-CMTF, aligns with the United Nations Decade of Action on Nutrition by promoting policy advancements to tackle Disease-Related Malnutrition (DRM). Dr. Gramlich emphasised the importance of policy-based approaches to prevent, detect, and treat DRM, which affects both adults and children across various care settings. The CAN Dream commitment by the Canadian Nutrition Society (CNS) and the Canadian Malnutrition Task Force (CMTF) aims to establish evidence-based practices and advocate for policies to mitigate the negative impacts of DRM. Future steps include creating mechanisms for international registration of CAN Dream, completing a systematic review, and establishing a global Expert Advisory Group. United States Network The United States Network focused on the ‘MTK – US Micro Pilot: Cultivating Resilient Urban Communities through Plant-Powered Food Solutions’. Speakers Rebecca Johnson, Culinary Lead at Plant Powered Metro NY, and Jen Shamro, Coordinator at NNEdPro Global Institute for Food, Nutrition and Health, discussed the MTK pilot project and community workshops. These workshops explore perceptions of plant-based foods, such as the texture of a spinach cutlet versus chicken, and the role of spices in enhancing natural flavours. The project also includes sharing personal health stories from community champions, who are experienced home cooks. The initiative aims to recreate healthier versions of familiar dishes, build cultural understanding of ingredient preparation, and foster excitement among participants. The rewarding feedback loop created by the community’s enthusiasm highlights the project's positive impact. Summit Day Highlights: Social Sustainability: Building Equitable Food Systems The summit highlighted efforts to build just and equitable food systems aimed at reducing disparities in food access and enhancing community health and resilience. Discussions centered on innovative approaches to resource management and community engagement, integrating scientific research with practical efforts. Key projects like the PAHADIYA SAMRIDHI initiative in Jharkhand underscored the importance of intersectional interventions to address complex issues of nutrition and food insecurity. Additionally, gastrodiplomacy was showcased as a means to promote cultural understanding, support local economies, and preserve culinary heritage. Environmental Sustainability: Ensuring Long-term Food Security Environmental sustainability discussions at the summit emphasised the creation of resilient food systems that preserve natural resources and mitigate environmental impact. Strategies highlighted included reducing waste, minimizing greenhouse gas emissions, and promoting biodiversity while supporting healthy diets and equitable food distribution. Initiatives like the ‘ZERO TO HERO’ programme, which empowers communities to adopt sustainable food practices, were also discussed as pivotal in achieving sustainable food security. Economic Sustainability: Innovative Resourcing and Solutions The summit addressed the economic aspects of sustaining nutrition services amidst financial challenges. It emphasised the need for innovative financing solutions and efficient resource management strategies to improve health outcomes, reduce healthcare costs, and ensure universal access to nutrition services. Discussions also focused on enhancing nutrition education for healthcare professionals and leveraging public-private partnerships and social impact bonds to support sustainable nutrition initiatives. NNEdPro’s Global Strategy on Sustainable Resourcing highlighted efforts to empower local champions and tailor interventions to address disparities in nutrition and health effectively. Conclusion: A Collective Commitment to Sustainable Solutions The 9th Annual International Summit on Nutrition and Health highlighted the critical need for sustainable resourcing in food and nutrition security. Through interdisciplinary collaboration and creative approaches, the summit underscored the potential to transform food systems, promoting health and resilience globally. The proceedings from this event will be published in the BMJ NPH (Nutrition, Prevention and Health) and will reflect a collective commitment to advancing sustainable, equitable, and resilient food systems that support healthy communities worldwide. COMING NEXT The 10th International Summit on Food, Nutrition and Health. Join us in December 2024 in India for this event that aims to foster global collaboration by integrating diverse perspectives into food and nutrition research, education, practice, and policy. The Summit will highlight the importance of inclusive dialogue, particularly on contributions from historically underrepresented communities. It will explore ways to bridge the gap between traditional knowledge and contemporary science. Learn more .

Authors:  Helena Trigueiro, Halima Jama, Haiza Ahmad, Sarah Dalzell, Sumantra Ray   Reviewer and Editor : Ramya Rajaram   Copyeditor : Veronica Funk  Key Acknowledgements : Shailaja Fennel, Siti Rohaiza Binti Ahmad and Anne Cunningham; Support from the University of Cambridge, ASEAN Secretariat and Universiti Brunei Darussalam   Special Acknowledgement for Funding in Part : Mary Lim (NNEdPro Southeast Asia)          Brunei, like many nations, faces the challenge of meeting the nutritional needs of its population while navigating complex food systems. The nation presently heavily relies on imported food, necessitating the formulation of a comprehensive strategy. Aligned with this imperative is the government's Wawasan 2035 plan, which endeavours to not only diversify the economy but also to channel investments into the realms of agriculture and the agri-food sector. A judicious exploration of global research, notably delving into the scholarly contributions of Thompson and Scoones (2009), may furnish a nuanced roadmap for comprehending the intricate dynamics of Brunei's agri-food systems.     Upon scrutinising available data, discerning patterns come to light, particularly in the realm of adolescent nutrition, which evoke a sense of concern. The prevalence of gender disparities, coupled with an absence of critical data pertaining to micronutrients, accentuates the imperative for precisely targeted interventions. The resolution of these challenges necessitates a thoughtfully nuanced approach, one that considers the multifaceted nature of the issues at hand.     Figure 1 World Health Organization - Noncommunicable Diseases (NCD) Brunei Country Profiles, 2019. (World Health Organization 2019)       Interventions encompass a spectrum of strategies aimed at addressing population health challenges. This includes low agency/nudge interventions, exemplified by initiatives like salt reduction programs, which reformulate foods to reduce salt intake or employ mass media campaigns to encourage behavioral changes. While these interventions may be perceived as limiting free choice, there exists potential synergy in combining approaches, especially in addressing complex issues such as childhood obesity (Adams, Mytton et al., 2016). In response to the prevalence of ultra-processed food and beverages, Adams, Hofman et al. (2020) emphasize the necessity of simultaneously altering supply and demand at all levels of the food system, alongside structural interventions to enhance access to convenient, palatable, and affordable minimally processed foods. Positioned as a wealthier nation within the ASEAN region, Brunei has the opportunity to pioneer the integration of these public health approaches, effectively combating the double burden of malnutrition it confronts.   Another pivotal intervention involves enhancing nutrition education for healthcare practitioners. Despite doctors having limited influence over the diverse causes of diet-related diseases, an inadequately trained medical workforce is recognized as a structural contributor to diet-related diseases (Morris, 2014). Nutrition care, defined as health professionals' practices aimed at improving patients' nutritional behaviour and subsequent health (Ball et al., 2010), directly aligns with health care and population health systems (Willet et al., 2019). However, medical students and, subsequently, physicians are often trained to prioritize scientific evidence in pharmaceutical decision-making and clinical guidelines, overlooking the significance of nutritional interventions and guidelines in clinical nutrition (Womersley & Ripullone, 2017). In Brunei, where aspiring medical students first complete a Bachelor of Health Science Medicine (BHSc) degree at the University Brunei Darussalam before refining their clinical skills at partner universities globally (Rajam et al., 2021), the initial years of the BHSc program present a unique opportunity to enhance nutrition education for future physicians. This is especially relevant given their heightened exposure to their own cultural culinary habits.   Moreover, by establishing academic partnerships with medical faculties worldwide, Brunei can adopt and showcase global models, positioning itself as a noteworthy example within the ASEAN region for teaching nutrition to medical students. Nutrition education for trained professionals is indispensable, warranting targeted interventions at both regional and national levels.   In the broader context of public health, a systems framework is imperative for comprehending and addressing malnutrition. The three-tiered approach of primary, secondary, and tertiary prevention requires a well-coordinated effort. Regular surveys, robust screening mechanisms, and a clear delineation of responsibilities for risk assessment and management are crucial components in this holistic endeavour.       Vision for the Future        The Sustainable Development Goals (SDGs) serve as a guiding beacon for integrated thinking and sustainability. Aligning Vision 2035 with environmental dimensions is crucial, especially concerning Brunei's goal to enhance food security and regional cooperation. Recognizing the untapped potential of Brunei's biodiversity can further this goal.        Trends of rising obesity and unhealthy diets across the life-course are concerning. In particular, dietary habits of Brunei’s children and adolescents characterized by high intakes of SSBs, salty, fried snacks and low intakes of nutritious foods (e.g. fruits, vegetables, legumes, and nuts) are contributing to the nation’s current and future burden of malnutrition and NCDs. Knowledge and awareness are not sufficient to improve diets, as globalisation and the desire for convenient, fast food continues to promote obesogenic food environments and consumption of unhealthy diets.  The approaching demographic shift to an ageing population is also a reminder that the future costs of NCDs are likely to continue to rise.         Emphasis on earlier prevention of malnutrition is essential. Requiring a better, more integrated understanding of socio-ecological determinants of food, nutrition and health, as well as the underpinning biological mechanisms that may increase risk in Brunei across all its varied contexts, ethnicities and age groups. If prioritised, developing food, health and social welfare systems that work together to identify and address nutrition inequities will ensure the realisation of Vision 2035 for all in Brunei Darussalam.       Key Takeaways for a Healthy Future       I.  National Diet and Nutrition Surveillance for Comprehensive Risk Assessment and Progress Monitoring   a. Implement a dynamic programme for ongoing assessment of dietary intakes and nutritional status.   b. Ensure the regular availability of nationally representative estimates every three years to facilitate tracking.   c. Enhance the utilisation of nutritional biomarkers for more thorough and nuanced assessments.   II. Interdisciplinary Research for Evaluating Agri-food Systems and Food Environments   a. Encourage interdisciplinary research spanning agriculture, nutrition, health, and social sciences.   b. Update national dietary guidelines to incorporate considerations of ecological sustainability.   III. Emphasis on Child and Adolescent Health:   a. Integrate food and nutrition components into existing health initiatives targeted at adolescents.   b. Conduct research to comprehend the factors driving obesity, particularly among boys.   c. Introduce sustainability-focused food and health initiatives within schools and universities.   IV. Monitoring and Evaluation:   a. Designate clear responsibilities for the assessment and management of risks.   b. Scrutinise policies through a double-duty action lens, addressing the challenges posed by the double burden of malnutrition.       In conclusion, this article underscores the critical role of education, emphasising the need for nutrition-focused training for healthcare practitioners and medical students. By weaving together local cultural nuances and global best practices, Brunei has the potential to shape a healthcare landscape that goes beyond treating diseases to preventing malnutrition and fostering long-term well-being.     Looking ahead, the vision extends beyond immediate interventions. Aligning with the Sustainable Development Goals and Vision 2035, the emphasis shifts towards sustainable practices, biodiversity utilisation, and an integrated approach to address the rising challenges of obesity and unhealthy diets. 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Over an eventful fortnight in August 2019 NNEdPro shared learnings and knowledge from our mobile teaching kitchen microenterprise model in 3 regions: Kolkata, Sanghol and Delhi. The purpose was to consolidate, collaborate, spread awareness and extend the reach of the project so it can be adapted to other regions. We conducted field visits, engaged in meetings and organised two extensive workshops to develop a novel theory of change in combating malnutrition in India proactively considering both agriculture as well as healthy systems. Thank you to efforts from our team in India and the UK including Professor Sumantra Ray and Jørgen Torgerstuen Johnsen from the NNEdPro Global Centre who travelled to three cities in India to conduct the biannual workshops of the NNEdPro Regional Network in India; the newly formed ‘Bhavishya Shakti’ cooperative society; the Inner Wheel; Remedy Clinic Study Group; Cordia College in Sanghol, Punjab, and the Cambridge University TIGR2ESS (Transforming India’s Green Revolution-2 for Empowerment and Sustainable Supplies) Programme. highlights from Kolkata Our journey started and ended in the City of Joy, Kolkata. We spent time with our collaborators from the Inner Wheel and our NNEdPro Kolkata team and Debashis Chakraborty and Sanchita Banerjee- the India team’s data and nutrition specialists-to map out the field visits to come to two of Kolkata's many slums; RG Kar and Chetla. Background Launched in 2018, the Mobile Teaching Kitchen (MTK) project not only stops at empowering mothers with skills and knowledge on cooking healthy, sustainable and nourishing meals but is a uniquely innovative project in that it builds capacity by empowering them with transferable skills to provide knowledge to pass onto others within their community and beyond. creating grassroots leaders: How our model breaks barriers & crosses socio-economic boundaries through food, nutrition & community The MTK meals are made using locally available ingredients which are nutritionally balanced, affordable and turned into tasty and appealing . A range of meals are taught through a “See one, Do one, Teach One” model, providing education using a more traditional story-telling or practical method that circumvents literacy barriers . The skilled and knowledgeable mothers transfer learning to their family, friends and throughout neighbourhoods crossing socioeconomic boundaries. Why we developed into a micro-enterprise model Six months after the initial launch the sentiment of the vast majority of the mothers were that they were emotionally invested in the initiative and wished to invest their full attention and energy into making the Mobile Teaching Kitchens initiative more sustainable and successful. This would not be possible for our mothers without a sustainable source of livelihood. Recognising the engagement and enthusiasm of the women and mothers involved, the project developed into the current micro-enterprise model. The mothers now don't just cook but are building the skills and capacity to sell the food they create, as well as playing the role of educators by providing awareness and education to Kolkata's city workers who are increasingly reliant on fast food leading to unhealthy diet and lifestyle. One group of mothers hope that they'll be able to run the MTK at one of the biggest festivals in the east of India, Durga Puja. The team led two-days of workshops in Kolkata around the Mobile Teaching Kitchen initiative. The first of which included a demo observation followed by a formal reception for stakeholders that ranged from TIGR2ESS members to organisations with an interest in nutritional work and research to politicians. Delegates engaged in an intensive group discussion around their observations of the Mobile Teaching Kitchen demo and further discussion sought to improve our implementation and evaluation methods for effectiveness, with focus on both qualitative and quantitative data collected, as well as financial sustainability data. The second day introduced a new template for the Mobile Teaching Kitchen for the participants observation and they had the opportunity to taste the new template menu, where a new millet-based recipe was introduced, in addition to the original template used as a role model for other templates with regards to nutritional content. The United Decade of Action on Nutrition (2016-2025) and the Decade of Family Farming (2019-2028) was also presented and discussed on how to best utilise the decades to intensify the nutritional work and to engage and extract commitments from government representatives. highlights from Sanghol, Punjab Sanghol in Punjab was our second stop and we are proud to be able to co-operate with the team at the Lord Rana Edu City to take activities forward there as they are looking into methods of adapting the Mobile Teaching Kitchen model for a rural and agricultural setting. Lord Rana, Urmil Verma and the Cordia Campus hosted a workshop on their facilities at Cordia College, part of The Lord Rana Edu City, founded and funded by the Lord Rana Foundation Charitable Trust, UK. focus groups, workshops & field visits We attended a focus group with TIGR2ESS researchers from Panjab University and the University of Cambridge in a village called Fategarh Sahib, close to Sanghol to find out their thoughts around nutrition and diet and how they think malnutrition effects them individually and as a community, as well as their ideas for solutions to malnutrition. With the Sanghol team, we held a workshop where the Mobile Teaching Kitchen was presented and the attendees had the chance to observe the model’s “See one, Do one, Teach one” in practice in one of the kitchen facilities at Cordia campus. The feedback from the attendees was very positive with comments such as “Good efforts, taste is very good” and “Amazing initiative. Keep it up!” and an overall average score of 4.8 out of 5 in food appearance, taste, nutritional value, novelty and hygiene. We went on a field trip to Mehar Baba Charitable Trust centre for empowering women through skills upgradation. Here we were invited to observe the centre in use and to discuss how we can implement nutritional knowledge training at the centre and further cooperation with the mobile teaching kitchen initiative. In the news Thank you to the regional and national media who covered our efforts and we look forward to collaborating with other organisations in the near future to take this initiative forward. HIGHLIGHTS FROM Delhi In India’s capital Delhi, NNEdPro held meetings with government bodies of NITI Aayog and media stakeholders, with a focus on how the Mobile Teaching Kitchen can help tackle malnutrition issues and sharing learnings from the initiative thus far. NITI Aayog is a policy think tank of the Government of India and was established with the aim of achieving the Sustainable Development Goals and to enhance cooperative federalism by fostering the involvement of State Government of India in the economic policy-making process using a bottom-up approach. They were very interested in the initiative and how it could be adapted on a larger scale in India. We hope that following the sharing of insights and discussions, for further interesting developments from this meeting. During a full day meeting with Transforming India’s (ever)Green Revolution-2 by Research and Empowerment for Sustainable food Supplies ( TIGR2ESS ) Flagship Project 6 (FP-6) group, the Mobile Teaching Kitchen was a key topics. FP-6 wishes to impact wellbeing in rural and urban communities through key determinants of populations health and resilience which include heredity, environment, diet, lifestyle and socioeconomic factors. It wishes to focus on education and empowerment as important components that can define theories of change to improve lives and livelihoods. It is hoped this will lead to better nutrition, health and economic outcomes. FP-6 explores the relationship between these factors through assessing needs and piloting innovative intervention models (2). After an extended presentation and discussion sessions among the FP-6 members the FP-6 theory of changes was laid down on paper and presented later at the Kolkata workshop. In Delhi we were also invited to meet with the Deputy Director (and other colleagues) from the All India Institute of Medical Sciences (AIIMS) to explore action research possibilities to incorporate millet based and high nutrient value templates into patient meals. We left India full of hope, promising conversations that we will be taking forward, and look forward to witnessing the growth of the Mobile Teaching Kitchen initiative. Our belief is the programme has potential to be adapted now not only across other parts of India but also across the globe focusing on marginalised communities in both developing and developed countries using a model of high nutritional value culinary education and enterprise for empowerment of communities across the socioeconomic spectrum! For further information about Mobile Teaching Kitchens., please contact us at info@nnedpro.org.uk . To contact the Mobile Teaching Kitchen team in India, please contact Sanchita Banerjee . Written by Jørgen Torgerstuen Johnsen, edited by Sanchita Banerjee, Michel Mc Girr, Sumantra (Shumone) Ray & Ananya Ria Roy

Authors : Dr Dominic Crocombe & Dr Rajna Golubic  Reviewers and Editors : Ramya Rajaram, Sumantra Ray  Copyediting: Veronica Funk  Diet is a key factor in the development, progression, and outcomes of many chronic diseases. Since its inception, NNEdPro Global Institute for Food, Nutrition and Health (NNEdPro Global Institute) has supported the research, development, and implementation of safe, effective and sustainable dietary interventions, including for type 2 diabetes mellitus (T2D). There is particularly good clinical evidence to support energy restricted diets to induce weight loss and subsequent remission of T2D (1,2), especially for low and/or very low calorie diets following the success of the DiRECT trial in the UK (3). In recent years, the body of evidence for low carbohydrate diets (LCDs) to achieve the same goals has also grown. NNEdPro Global Institute is proud to have contributed research on this topic and has published a number of scientific papers, including in our journal, BMJ Nutrition, Prevention and Health (4–7). In 2020, we published the clinical outcomes of an innovative NHS primary care service in which a LCD approach was offered to patients with T2D under the clinical supervision of Dr David Unwin at the Norwood Surgery (4). This initial paper reported the outcomes of 128 patients with T2D (27% of the total practice population who had T2D) who had been counselled and supported to follow a LCD over an average of 23 months. Significant improvements in body weight, glycaemic control, other cardiometabolic markers, and reduced the need for T2D medications were demonstrated. Remarkably, the rate of drug-free T2D remission, which is of utmost importance to long-term health outcomes (8), was 46%. Encouragingly, positive results were seen across a wide range of patients, including those of older age (>65 years), those with long-standing T2D (>6 years since diagnosis), and those with high baseline HbA1c. We also observed a significant improvement in lipid profile in this cohort, which predominantly comprised overweight or obese adults. However, we are aware of the emerging evidence of differential lipid responses to LCD according to adiposity. This phenomenon is termed the “lean mass hyper-responder phenotype” whereby consumption of LCD is associated with an elevated low density lipoprotein cholesterol in those with normal body weight but not in those with elevated body weight (9). Further studies from the Norwood Surgery cohort have suggested an improvement in renal function with a LCD, despite some concerns that a LCD may be detrimental to kidney health (10), and that patients in their first year of T2D diagnosis were particularly likely to achieve remission (5). It is worth noting that all results from the Norwood Surgery to date have come from retrospective clinical service evaluation/audit, and all patients had opted for the LCD intervention without randomisation or a formal control group. There are limitations to this research, especially in comparison to formal interventional trials, but the results are insightful, remarkable in their impact (both clinically and financially), and they make a compelling case for the potential of LCD interventions in routine clinical practice. Furthermore, the mechanisms that make clinical trials superior in the hierarchy of evidence, namely control groups, randomisation, and blinding, are notoriously difficult to implement in dietary intervention trials. We have commented further on the utility of both clinical audit and science-led research for dietary interventions elsewhere (6). In recent years, several more studies have reported in favour of LCDs in T2D. These include population-level studies (11), clinical trials (12–14), and systematic reviews and meta-analyses of existing evidence, amongst which is evidence of a dose-response relationship between reducing carbohydrate intake and positive outcomes (15–18). Others have highlighted how the quality of carbohydrates  eaten, and indeed the quality of the overall diet , are also important considerations (11,19). Other points worth noting include a recent clinical trial of vegetarian and vegan LCDs in patients with T2D, which demonstrated effectiveness in clinical parameters, and a potentially favourable impact on greenhouse gas emissions for vegan LCDs (13). Finally, the LCD approach for T2D and other metabolic conditions has been demonstrated to be beneficial when provided via novel care models, including large scale telemedicine services (20,21). Important issues still open to debate include the definition of low (and/or very low) carbohydrate diets or ketogenic diets, the physiological effects of LCDs independent of weight loss, and the best strategies for implementation and long-term maintenance. In summary, we at NNEdPro Global Institute celebrate the growing acceptance that T2D remission is possible through dietary modification. Low and very low-calorie diets have a robust evidence base for this indication. The evidence base for LCDs is growing and this should be considered another valid option that is offered to patients with T2D. Modern healthcare systems would be of greater benefit to patients with T2D for expanding their nutrition and dietetics workforces. This, in addition to better nutrition education and training for all healthcare professionals providing care to patients with T2D is strongly recommended.   References 1. Taylor R, Ramachandran A, Yancy WS, Forouhi NG. Nutritional basis of type 2 diabetes remission. BMJ. 2021 Jul 7;374:n1449. 2. Churuangsuk C, Hall J, Reynolds A, Griffin SJ, Combet E, Lean MEJ. Diets for weight management in adults with type 2 diabetes: an umbrella review of published meta-analyses and systematic review of trials of diets for diabetes remission. Diabetologia. 2022 Jan 1;65(1):14–36. 3. Lean ME, Leslie WS, Barnes AC, Brosnahan N, Thom G, McCombie L, et al. Primary care-led weight management for remission of type 2 diabetes (DiRECT): an open-label, cluster-randomised trial. The Lancet. 2018 Feb 10;391(10120):541–51. 4. Unwin D, Khalid AA, Unwin J, Crocombe D, Delon C, Martyn K, et al. Insights from a general practice service evaluation supporting a lower carbohydrate diet in patients with type 2 diabetes mellitus and prediabetes: a secondary analysis of routine clinic data including HbA1c, weight and prescribing over 6 years. BMJ Nutrition, Prevention & Health [Internet]. 2020 Dec 1 [cited 2024 Jan 20];3(2). Available from: https://nutrition.bmj.com/content/3/2/285 5. Unwin D, Delon C, Unwin J, Tobin S, Taylor R. What predicts drug-free type 2 diabetes remission? Insights from an 8-year general practice service evaluation of a lower carbohydrate diet with weight loss. BMJ Nutrition, Prevention & Health [Internet]. 2023 Jun 1 [cited 2024 Jan 20];6(1). Available from: https://nutrition.bmj.com/content/6/1/46 6. McAuliffe S, Unwin D, Bradfield J, Ray S, Martyn K. Bridging the gap between science-led research and evaluation of clinical practice: the role of service innovation audits and case studies. BMJ Nutrition, Prevention & Health [Internet]. 2021 Jun 1 [cited 2024 Jan 20];4(1). Available from: https://nutrition.bmj.com/content/4/1/350 7. Cupit C, Redman E. Supporting people to implement a reduced carbohydrate diet: a qualitative study in family practice. BMJ Nutrition, Prevention & Health [Internet]. 2021 Jun 1 [cited 2024 Jan 20];4(1). Available from: https://nutrition.bmj.com/content/4/1/226 8. Gregg EW, Chen H, Bancks MP, Manalac R, Maruthur N, Munshi M, et al. Impact of remission from type 2 diabetes on long-term health outcomes: findings from the Look AHEAD study. Diabetologia [Internet]. 2024 Jan 18 [cited 2024 Jan 20]; Available from: https://doi.org/10.1007/s00125-023-06048-6 9.  Soto-Mota A, Flores-Jurado Y, Norwitz NG, Feldman D, Pereira MA, Danaei G, et al. Increased LDL-cholesterol on a low-carbohydrate diet in adults with normal but not high body weight: a meta-analysis. The American Journal of Clinical Nutrition. 2024 Jan;S0002916524000091. 10. Unwin D, Unwin J, Crocombe D, Delon C, Guess N, Wong C. Renal function in patients following a low carbohydrate diet for type 2 diabetes: a review of the literature and analysis of routine clinical data from a primary care service over 7 years. Current Opinion in Endocrinology, Diabetes and Obesity. 2021 Oct;28(5):469. 11. Hu Y, Liu G, Yu E, Wang B, Wittenbecher C, Manson JE, et al. Low-Carbohydrate Diet Scores and Mortality Among Adults With Incident Type 2 Diabetes. Diabetes Care. 2023 Feb 14;46(4):874–84. 12. Gram-Kampmann EM, Hansen CD, Hugger MB, Jensen JM, Brønd JC, Hermann AP, et al. Effects of a 6-month, low-carbohydrate diet on glycaemic control, body composition, and cardiovascular risk factors in patients with type 2 diabetes: An open-label randomized controlled trial. Diabetes, Obesity and Metabolism. 2022;24(4):693–703. 13. Jenkins DJ, Jones PJ, Abdullah MM, Lamarche B, Faulkner D, Patel D, et al. Low-carbohydrate vegan diets in diabetes for weight loss and sustainability: a randomized controlled trial. The American Journal of Clinical Nutrition. 2022 Nov 1;116(5):1240–50. 14. Durrer C, McKelvey S, Singer J, Batterham AM, Johnson JD, Gudmundson K, et al. A randomized controlled trial of pharmacist-led therapeutic carbohydrate and energy restriction in type 2 diabetes. Nat Commun. 2021 Sep 10;12(1):5367. 15. Soltani S, Jayedi A, Abdollahi S, Vasmehjani AA, Meshkini F, Shab-Bidar S. Effect of carbohydrate restriction on body weight in overweight and obese adults: a systematic review and dose–response meta-analysis of 110 randomized controlled trials. Frontiers in Nutrition [Internet]. 2023 [cited 2024 Jan 20];10. Available from: https://www.frontiersin.org/articles/10.3389/fnut.2023.1287987 16.         Nicholas AP, Soto-Mota A, Lambert H, Collins AL. Restricting carbohydrates and calories in the treatment of type 2 diabetes: a systematic review of the effectiveness of ‘low-carbohydrate’ interventions with differing energy levels. Journal of Nutritional Science. 2021 Jan;10:e76. 17. Goldenberg JZ, Day A, Brinkworth GD, Sato J, Yamada S, Jönsson T, et al. Efficacy and safety of low and very low carbohydrate diets for type 2 diabetes remission: systematic review and meta-analysis of published and unpublished randomized trial data. BMJ. 2021 Jan 13;372:m4743. 18. Jayedi A, Zeraattalab-Motlagh S, Jabbarzadeh B, Hosseini Y, Jibril AT, Shahinfar H, et al. Dose-dependent effect of carbohydrate restriction for type 2 diabetes management: a systematic review and dose-response meta-analysis of randomized controlled trials. The American Journal of Clinical Nutrition. 2022 Jul 1;116(1):40–56. 19. Hou W, Han T, Sun X, Chen Y, Xu J, Wang Y, et al. Relationship Between Carbohydrate Intake (Quantity, Quality, and Time Eaten) and Mortality (Total, Cardiovascular, and Diabetes): Assessment of 2003–2014 National Health and Nutrition Examination Survey Participants. Diabetes Care. 2022 Sep 29;45(12):3024–31. 20. Athinarayanan SJ, Adams RN, Hallberg SJ, McKenzie AL, Bhanpuri NH, Campbell WW, et al. Long-Term Effects of a Novel Continuous Remote Care Intervention Including Nutritional Ketosis for the Management of Type 2 Diabetes: A 2-Year Non-randomized Clinical Trial. Frontiers in Endocrinology [Internet]. 2019 [cited 2024 Jan 20];10. Available from: https://www.frontiersin.org/articles/10.3389/fendo.2019.00348 21. Saslow LR, Summers C, Aikens JE, Unwin DJ. Outcomes of a Digitally Delivered Low-Carbohydrate Type 2 Diabetes Self-Management Program: 1-Year Results of a Single-Arm Longitudinal Study. JMIR Diabetes. 2018 Aug 3;3(3):e9333.

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

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

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

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

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

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

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