Plenary Speakers

 

Prof. Dr. Adam Drewnowski

University of Washington, USA

Public Health Nutrition – challenges and solutions for the next 20 years

Professor Corinna Hawkes

University of London, UK

How to achieve healthy diets for all – a global perspective

Professor Markku Laakso

University of Eastern Finland, Finland

Genes and the prevention of type 2 diabetes, T2D-GENE trial

Dr. Kirsi A. Virtanen

University of Eastern Finland and University of Turku, Finland

Human Brown Fat – an update

 

 

Speakers

 

Anna Bergström

Karolinska Institutet, Stockholm, Sweden

Fish intake in the etiology of asthma and allergy in children

Bryndís Eva Birgisdóttir

University of Iceland, Iceland

Public Health Nutrition training

Rune Blomhoff

University of Oslo, Norway

Overview and status of the NNR 2020 working process

 

Hilde Kristin Brekke

University of Oslo, Norway

Implementation of Nutrition care Process (NCP) in higher education in dietetics

Robert Brummer

Örebro University, Sweden

Nutrition teaching and training for doctors – life-long learning?

 

Jennifer Coates

Tufts University, USA

Innovations in dietary assessment for low and middle-income countries

Gary Frost

Imperial College London

Improving the accuracy of dietary intake assessment: From cameras to molecules

 

Claire Gaudichon

AgroParisTech - INRA, France

Bioavailability of protein and amino acids as a component of protein quality

 

Victor Gerdes

Amsterdam UMC, The Netherlands

The role of gut microbiota in diabetes and cardiovascular disease

 

Thorhallur Ingi Halldorsson

University of Iceland, Iceland

Danish and Norwegian birth cohorts: Diet in pregnancy – effects on the offspring health

Lotte Holm

University of Copenhagen, Denmark

Change and stability in Nordic eating practices – a sociological perspective

Suvi Itkonen

University of Helsinki, Finland

Vitamin D status and the current policies to achieve adequate vitamin D intake in the Nordic countries

Juha Taavela

Celiac Disease Research Center, Tampere, Finland

Gluten sensitivity

 

Maria Lankinen

University of Eastern Finland, Finland

Quality of dietary fat – glucose metabolism and low grade inflammation

Mike Lean

University of Glasgow, UK

Dietary regulation of glucose metabolism for prevention and treatment of type 2 diabetes

Jaana Lindström

Finnish Institute for Health and Welfare, Finland

What did we learn for the Finnish Diabetes Prevention Study DPS?

 

Ahmed Madar

University of Oslo, Norway

Ethnic groups and vitamin D: a common challenge in the Nordic countries

 

Johanna Mäkelä

University of Helsinki, Finland

Has the meaning of a meal changed?

 

 

Jaakko Nevalainen

Tampere University, Finland

Use of loyalty card data in the assessment of food consumption in the population

Anne-Maria Pajari

University of Helsinki, Finland

Plant proteins: physiological insights

 

 

 

Monique Raats

University of Surrey, UK

Responsibility of the consumer in dietary change: sweetness enhancers as an example of a possible solution

 

Anne Raben

University of Copenhagen, Denmark

PREVIEW

 

 

 

Lars Rejnmark

Aarhus University Hospital

Does vitamin D have a role in the prevention of non-skeletal diseases?

 

 

Ulf Risérus

Uppsala University, Sweden

Diet and liver fat

 

 

 

 

Gun Roos

Oslo Metropolitan University, Norway

Inequalities and diet: Gender, Socio-economic or other vulnerable groups

 

 

Nanna Roos

University of Copenhagen, Denmark

Farmed edible insects: a new player in healthy and sustainable diets?

Anne Salonen

University of Helsinki, Finland

Interactions between diet, the human gut microbiota and health – towards response-based stratification

Harriet Schellekens

University College Cork, Ireland

A Microbiome Menu: The microbiota-gut-brain axis at the interface of appetite, food and mood

Magnus Simrén

University of Gothenburg, Sweden

IBS – what is the best treatment?

 

 

 

Marco Springmann

University of Oxford, UK

Guidelines for healthy eating within planetary boundaries

 

 

 

Hanna Tuomisto

University of Helsinki, Finland

Food and environmental sustainability – challenges in impact assessment

Stine Marie Ulven

University of Oslo, Norway

Omega-3 fatty acids – still important for cardiovascular disease prevention?

Suvi M. Virtanen

Finnish Institute for Health and Welfare, Finland

Early nutritional factors in the development of islet autoimmunity and type 1 diabetes

Berber Vlieg-Boerstra

OLVG Hospital and Hanze University of Applied Sciences, The Netherlands

Nutrition Management of Eosinophilic Esophagitis in adults

 

Industry-sponsored Session Speakers

 

Arne Astrup

Novo Nordisk Foundation

What evidence can we trust ? The role of meat and meat products for a healthy life

Robert Brummer

Örebro University, Sweden

Microbiota Metabolites and the Gut-Brain Axis

Kati Hanhineva

University of Turku, Finland

Biomarkers of gut fermentation with focus on the rye phytochemicals

Jacob Bak Holm

Clinical Microbiomics

Discover the role of the microbiome in host metabolism and health

 

Marjukka Kolehmainen

University of Eastern Finland

The Nutritional Value and Health Effects of Rye

 

Rikard Landberg

Chalmers University of Technology, Sweden

Rye, Gut Microbiota and Cardio-metabolic Health

 

Laura Pirkola

Fazer and Swedish University Of Agricultural Science, Sweden

Gut Microbiota Composition and Dietary Fibre

 

 

Brad Ridoutt

CSIRO Agriculture and Food, Melbourne Australia

Navigating the minefield of sustainable diet studies and claims

 

Francisco Zagmutt

EpiX Analytics

From evidence to predictions: disentangling the modeling methods used to quantify and forecast dietary health impacts