Day 1 :
Keynote Forum
Cleto Corposanto
Magna Graecia University, Italy
Keynote: Food intolerances and relationships
Biography:
Abstract:
The aim of this work is to deepen an aspect of the disease that until now has not been in any other way considered. The medical studies on celiac disease are many, we know the different forms with which the pathology manifests, but little or nothing is known about how the person lives his health condition. One aspect that is rather relevant, given that in addition to the clinical parameters on which the diagnoses are made, the doctor should also take into consideration the approach that the person establishes with food at different times of the day, and since the exclusion from the diet of gluten is the only existing cure, the psychological and social relapses are easily conceivable. We are within a scenario where on the one hand we have the inability to take any medication that can inhibit the symptoms, on the other the relevance of nutrition to a celiac person is remarkable because the food becomes no longer just a primary need, but it acquires a role full of meanings and multiple facets related to the well-being of the person. We live in a society where food-related aspects are a media phenomenon, with a televised palimpsest focused on gastronomic talk-shows up to reality shows in which psycho-physical discomfort and relational dynamics related to eating disorders become of common interest. This attention to food dynamics in its different forms, whether deriving from the media factor or are dictated by the medical context, inevitably imply resilient behaviors depending on the scope within which they occur. Nutrition and health, the latter understood in its broadest sense to the welfare of the social actor, become a moment of shared reflection, in a reality today that considers food an element laden with meanings, even more if the latter it is considered the border that traces the boundary between wellbeing, medicine and medicalization. The celiac person encloses in its value, social, working and medical sphere all the aspects hitherto described, for this reason we have decided to understand how (and how much) the celiacs are considered sick and to what extent this affects every day. The purpose of this contribution is to test a questionnaire that can be the first tool through which it is possible to place each celiac subject within a range that characterizes its personal approach to the disease. In this regard, the results of a web-survey will be discussed, thanks to the support of social media and the Web information channels most widely consulted by Celiacs. The methodological purpose of the questionnaire is to build a scale that measures the level of disease not from the medical point of view of clinical analyses, but from the direct point of view of the person who lives the disease daily. Six macro areas will be investigated: Disease, semantic illness, institutional sickness, sonetness, sickscape, experienced illness.
Keynote Forum
Rajasekhar Kali Venkata
University of Hyderabad, India
Keynote: Sports Nutrition – a perspective
Biography:
Rajasekhar Kali Venkata is a Doctorate in Physical Education and Sports with expertise in exercise physiology and allied aspects. He possesses extensive research experience in the areas of health of elite athletes, effect of ultra-endurance sports on the health of both elite and recreational sportspersons, elite sports performances and has published several articles in international journals covering the areas of exercise metabolism, exercise endocrinology, exercise nutrition and sports medicine. He is also a Member of the prestigious European College of Sports Sciences, apart from being the Review Board Member for Athens Journal of Sports and for various lifestyle and sports performances journals of common ground research networks of Illinois University Research Park. He has accumulated more than 20 years of teaching and research in the areas of sports sciences and other inter disciplinary areas. Presently he works as the Director of Physical Education and Sports in University of Hyderabad, India.
Abstract:
Sports nutrition has been getting paramount importance with respect to elite sportspersons training and competition. Sports nutrition is extensively used to protect the health of elite sports persons as the high intensity sports training and competition are highly oxidative and inflammatory in nature. Even for the protection of metabolic status and to get appropriate performances also sports nutrition seems highly helpful. Nutritional supplementation seems to be another area of sports nutrition which may be highly helpful in the elite sportspersons training and securing elite performances in competitions. Also the toxic effects of hyper nutrition like megavitamin doses cannot be undermined in the domains of the training and performances of elite sportspersons. Even the nutrition may show impact on the proprioception and orientation abilities of sportspersons thereby bringing changes in the motor skills. The effect nutrition on the brain derived neurotropic factor and its signaling in terms of brain metabolism also gets apt importance in sports nutrition. Hence, sports nutrition is also very important domain of the elite sportspersons’ training as well with respect to their elite performances and this aspect needs to be properly implemented into the training schedules of elite sportspersons to derive appropriate health protection, performance protection and for super compensation purposes.
- Nutritional Value & Quality of Foods | Sports Nutrition & Kinesiology | Dietary Supplements & Functional Foods | Public Health Nutrition| Food Processing & Technology | Food Safety & Standards | Nutrition Education
Location: Palin 1
Session Introduction
Reis Lima MJ
Polytechnic Institute of Viseu, Portugal
Title: Nutritional composition of Serra Estrela cheese: A paradigm to overcome
Biography:
M João Reis Lima is currently the Vice-President of Agricultural Scholl of Viseu in Portugal. She has completed her PhD in Biotechnology at Universidade Católica and graduated in Pharmacy at Universidade of Porto. She has made investigation works in the fields of analytical chemistry, food science and nutrition.
Abstract:
The Serra da Estrela (SE) cheese is an unique and singular product which was the first traditional Portuguese sheep cheese with a demarcated region (regulatory decree 42/85 of 5 July) to benefit from the status of Protected Denomination of Origin - PDO. Although SE production is very ancient, there are few studies concerning its nutritional composition. To perform the present study a total of 24 SE cheeses (in duplicate) were evaluated. A NIR Master 500 FT-NIR standalone spectrometer was used to perform this analysis. A Gas Chromatography with Flame Ionization Detection (GC-FID) was used to perform the lipid fraction study. Cheese samples were evaluated in terms of salt, moisture, protein and fat content. In all the cheeses studied the moisture varied between 42% and 53%, the fat content between 19.6 and 33.3%, the protein content between 18.6 and 26.7% and the salt between 0.7 and 2.2%. The analyzed samples presented considerable values regarding the content of short chain fatty acids (butyric, capronic, caprilic and capric acids) as well as of monounsaturated (oleic acid, palmitoleic acid, eicosenoic acid) and polyunsaturated fatty acids (alpha-linolenic acid, gamma-linnolenic acid, arachidonic acid). These results, although preliminary, allow us to infer the potentiality of the SE cheese as a potential functional food, with characteristics that promote health, especially when regarding the lipid fraction. However, the future study of the reference dose becomes essential, in order to demonstrate the dose that may have beneficial effects on health, in terms of consumption.
Thilini Piushani Keerthirathne
Flinders University, Australia
Title: Potential control of Salmonella enterica serovar typhimurium in shell eggs using sous-vide pasteurisation
Biography:
Thilini Keerthirathne is currently a PhD student in the College of Science and Engineering, Flinders University, Australia. She has completed her BSc in Genetics from the Bangalore University, India and completed her Postgraduate studies in Biochemistry and Molecular Biology at the University of Colombo, Sri Lanka. She has worked as a Research Assistant at the National Institute of Fundamental Studies, Kandy, Sri Lanka.
Abstract:
Salmonellosis is a foodborne illness of public health significance. In Australia the incidence of salmonellosis has been significantly increasing over the last decade with eggs and raw egg products identified as the main source of outbreaks. The primary cause of salmonellosis in Australia is S. typhimurium. This study investigated the effectiveness of sous vide pasteurization to provide whole intact table eggs free from Salmonella contamination. During this study the optimum conditions for the control of S. typhimurium and the influence on the eggs properties was explored. Whole shell eggs were inoculated with the S. typhimurium in the concentration of 105 CFU/ml. Three eggs were tested at each time point and the experiment was repeated three times. The intact shell, internal contents and crushed shells were processed separately and the remaining viable Salmonella were enumerated via culture on XLD agar. Egg Albumen pH, weight before and after heat treatment, thermo coagulation of proteins, Haugh unit, egg yolk index, volume of foam and volume of drainage was measured to test the egg quality following the pasteurization process. The optimum conditions for the control of S. typhimurium and the influence on the eggs properties, including viscosity, color, thermal coagulation and the egg protein quality was explored. This research demonstrates the potential for sous vide to be used as a simple method for the preparation of microbiologically safe eggs, which can be used for the production of food containing raw eggs. The widespread use of pasteurized eggs would significantly reduce the incidence of salmonellosis.
Jocelyne Boumosleh
Notre Dame University-Louaize, Lebanon
Title: Sports nutrition knowledge among professional basketball athletes and coaches in Lebanon
Biography:
Jocelyne Boumosleh has completed her PhD in Epidemiology and Biostatistics from University of Pittsburgh, USA, Postdoctoral Training at University of Texas Southwestern Medical Center in Dallas, USA and went to the Faculty of Nursing and Health Sciences at Notre Dame Univeristy (NDU), Lebanon. She has been teaching courses in health sciences, epidemiology, biostatistics and research methods. Her areas of research interest includes nutrition and mental health, body composition/fat distribution and metabolic abnormalities, nutrition and body composition/fat distribution, addictive behaviors among adolescents (determinants and effects on health outcomes), non-communicable diseases, PCOS, cardiovascular diseases and breast cancer.
Abstract:
A total of 189 Division-I basketball players and coaches completed a self-administered questionnaire. Adequate Nutrition Knowledge (NK) (≥60% of questions answered correctly was found among about 20% and 46% of basketball players and coaches, respectively. Among basketball players, there was no significant difference in mean NK score between males and females. However, significant differences in NK status were observed between the two gender groups (Adequate NK: F, 31.4% vs. M,15.4%). Among basketball players and coaches, the top resource that participants indicated to use to obtain current nutrition information was dietician/nutritionist. Only 4.5% of the basketball players and none of the coaches said that their club has a dietitian/nutritionist and approximately 68%/66% and 91%/82% of basketball players and coaches indicated that having a dietitian/nutritionist on their team would help them in achieving a healthy diet and improving their athletic performance, respectively. Adequate NK status was found to be associated with having taken nutrition courses, had a consultation with a dietician/ nutritionist and a dietician/nutritionist spoken to team. Despite widespread lack of adequate nutrition knowledge among coaches (~55%) and basketball players (80%) in Lebanon, our sports clubs do not have dieticians/nutritionists, the top source of nutrition information as reported by our study participants. The management of each sport club should start to budget for hiring a dietitian/nutritionist and nutrition education campaigns should be designed and targeted towards groups of people at high risk of having inadequate nutrition knowledge (males, individuals with no nutrition background).
Rajasekhar Kali Venkata
University of Hyderabad, India
Title: Efficacy, safety and complexity of sports nutrition: Reference to the ultra-endurance athletes and upper respiratory tract infections
Biography:
Rajasekhar Kali Venkata is a Doctorate in Physical Education and Sports with expertise in exercise physiology and allied aspects. He possesses extensive research experience in the areas of health of elite athletes, effect of ultra-endurance sports on the health of both elite and recreational sportspersons, elite sports performances and has published several articles in international journals covering the areas of exercise metabolism, exercise endocrinology, exercise nutrition and sports medicine. He is also a Member of the prestigious European College of Sports Sciences, apart from being the Review Board Member for Athens Journal of Sports and for various lifestyle and sports performances journals of common ground research networks of Illinois University Research Park. He has accumulated more than 20 years of teaching and research in the areas of sports sciences and other inter disciplinary areas. Presently he works as the Director of Physical Education and Sports in University of Hyderabad, India.
Abstract:
High intensity sustained aerobic activities like marathon running, ultra-endurance cycling, triathlon, etc. may interfere with the functionality of systems like respiratory, hormonal causing debilities among the elite as well as the recreational sportspersons alike, due to the severe oxidative and inflammatory mechanisms that may be triggered by the high intensity sustained aerobic physical activities. Effective neutralization of these negative mechanisms may be achieved through proper scientific training programs and also through the proper sports nutrition programs. But, the development of science of sports nutrition has also brought certain challenges to the sportspersons in choosing the right kind of nutrients both for maintenance of the high intensity training programs and also to compete successfully in high intensity endurance activities. Efficacy, safety and complexity are three important elements which are highly essential ingredients of sports nutrition programs of both elite and recreational sportspersons.