Day 2 :
Keynote Forum
Bulbin Jose
Latifa Hospital, Dubai Health Authority, UAE
Keynote: Nutrition management for childhood obesity
Time : 10:00- 11:00
Biography:
Bulbin Jose is a Registered Dietitian and is currently pursuing her PhD in Food Science and Nutrition from Bharathiar University Coimbatore, India. She has completed her MPhil degree in Food Science and Nutrition from Mother Theresa Women’s University, Kodaikkanal India in 2008. She has pursued her Master Degree in Food Science and Nutrition from Bharathiar University in 2003 and Bachelor Degree in Clinical Nutrition and Dietetics from M.G University, Kottayam, Kerala, India. She has completed her Food Safety Certification course from IGNOU, New Delhi India and she cleared UGC-NET Exam in 2010. She has 15 years working experience as a clinical dietitian and lecturer in various multi super specialty hospitals in various countries. Currently she is working as Senior Clinical Dietitian in Dubai Health Authority. She has published several research papers in scientific peer reviewed international journals and she is speaker for various conferences.
Abstract:
Poor nutrition results variety of problems in children, especially excessive weight gain and obesity. Childhood obesity is one of the major public challenges of 21st century. Its prevalence increased significantly in recent years and a major health concern of the developed world. The National Health and Nutrition Examination Survey (NHANES) indicate that the prevalence of obesity is increasing in all pediatric age groups, in both sexes and in various ethnic and racial groups. Many factors, including genetics, environment, metabolism, lifestyle and eating habits, are playing a role in the development of obesity. However, more than 90% of cases are idiopathic, less than 10 percent are associated with hormonal or genetic causes. In most cases, children are overweight because they eat unhealthful foods and lead a sedentary lifestyle. Childhood obesity has acute and chronic effects on physical, social and emotional health. It predisposes to insulin resistance, type 2 diabetes, hypertension, hyperlipidemia, liver and renal disease and reproductive dysfunction. This condition increases the risk of adult-onset obesity and cardiovascular disease. Obesity in children is a complex disorder. The best treatment for obesity in the pediatric population has not yet been defined, however, a treatment that addresses all modifiable factors is recommended. Increasing physical activity and promoting adequate daily intakes of vegetables, fruits and whole grains is effective to decrease the risk of overweight and obesity.
Biography:
Archana Arora is a Registered Dietitian and has been practicing for more than 20 years in the fitness, healthcare, wellness and catering industries. She has completed her Masters in Food and Nutrition in 1995 followed by an internship at the All India Institute of Medical Sciences, New Delhi. Currently, she is working as a Senior Dietitian and Health Coach at NU Foods, Dubai.
Abstract:
Although the pathophysiology of obesity is multifactorial, many recent studies have suggested that changes in the microbial ecosystem of the gut might be a novel approach in the prevention & treatment of obesity. The gut microbes in human colon have the capacity to ferment nutrients and secrete bioactive compounds. In addition, the gut microbiota also influences energy metabolism of the host, by regulating systems that have a crucial role in the control of nutrient absorption and metabolism, the integrity of the gut barrier, adipogenesis or hormonal status. Gut microbes also influence the metabolism of cells in tissues outside of the intestines (in the liver and adipose tissue) and thereby modulate lipid and glucose homeostasis, as well as systemic inflammation, in the host. Various studies have described that the species of intestinal bacteria may play either a pathogenic or a protective role in the development of obesity. Probiotics have physiologic functions that contribute to the health of gut microbiota, can affect food intake and appetite, body weight and composition. The gut microbiota is, therefore, a potential nutritional and pharmacological target in the management of obesity and obesity-related disorders
- Food and Nutrition
Location: Radisson Blu Hotel
Chair
Bulbin Jose
Latifa Hospital, Dubai Health Authority, UAE
Co-Chair
Dana Al-Hamwi
Dr Dana Diet Center at DHCC,UAE.
Session Introduction
Ajmila Islam
American University, UAE
Title: The effect of viscous indigestible polysaccharide on body composition and plasma hormones in rats
Biography:
Ajmila Islam is an Assistant Professor of Natural Sciences at the American University in Dubai. Her PhD research was focused on the relation of diet in terms of reducing the risk of cancer. She has also worked in the area of Microbiology and Molecular Biology. She has published research in the area of colorectal cancer and obesity.
Abstract:
Dietary interventions that reduce accumulation of body fat are of great interest. Consumption of viscous dietary fibres causes well-known positive metabolic effects, such as reductions in the postprandial glucose and insulin concentrations. However, their effect on body composition and fuel utilization has not been previously studied. To examine this, rats were fed a viscous non-fermentable dietary fibre, Hydroxypropyl Methylcellulose (HPMC), for 6 weeks. Body composition was measured by Dual-energy X-ray Absorptiometry (DXA) and fat pad weight. Plasma adipokines, AMP kinase activation and enzyme and mRNA analysis of key regulators of energetics in liver and soleus muscle were measured. The HPMC diet significantly lowered per cent body fat mass and increased per cent lean body mass, compared to a cellulose-containing diet (no viscosity). Fasting leptin was reduced by 42% and resistin 28% in the HPMC group compared to the cellulose group. Rats fed HPMC had greater activation of AMP kinase in liver and muscle and lower Phosphoenolpyruvate Carboxykinase (PEPCK) expression in liver. mRNA expression in skeletal muscle was significantly increased for Carnitine Palmitoyltransferase 1B (CPT-1B), PPARγ co-activator 1α, PPARδ and Uncoupling Protein 3 (UCP3) were Citrate Synthase (CS) activity, in the HPMC group relative to the cellulose group. These results indicated that viscous dietary fibre preserves lean body mass and reduces adiposity, possibly by increasing mitochondrial biogenesis and fatty acid oxidation in skeletal muscle and thus represents a metabolic effect of viscous fibre not previously described. Thus, the viscous dietary fibre may be a useful dietary component to assist in the reduction of body fat.
Biography:
Rania has completed her bachelor degree in clinical nutrition and dietetics from the University of Sharjah. She has DHA license. She is a clinical nutritionist in one of the leading clinics in Dubai and Sharjah and a research supervisor in University of Sharjah.
Abstract:
While obesity becomes the public health threat, many people are following fad diets to lose weight fast. Moreover, social media and peers contribute to the popularity of fad diets as they pressure to individuals a a body image, which leads to low self-esteem and perhaps eating disorders. These diets are often supported by celebrities and some health “professionals”. Although fad diets may appeal as a simple way to lose weight, they may lead to health complications. Furthermore, undertaking restricted diets such as Atkins, low-carb diet, keto diet and others severely restrict food groups or nutrients that may also mean missing out on the protective health effects that a balanced eating plan provides. Understanding body composition will definitely help individuals to meet their body needs and adopt a healthy balanced diet. After revising the history of these diets and exploring the scientific evidence, it must be noted that long-life changes in diet and lifestyle are the best approaches to lose weight and maintain a healthy weight in the long term. In addition, it is necessary to be aware of our general daily habits, remembering that eating wisely is important but it is not everything. Getting active is also very relevant to improve (or recover) our health.
Liana C Salantă
University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania
Title: Preliminary studies concerning development and characterization of non-alcoholic beverages based on malt and fruit juice
Biography:
Liana C Salanță has focused in the last 7 years on research topics which aimed the analysis of a wide range of biologically active compounds. She is a Reviewer for ISI journals and international database journals and a Member in editorial board for several journals. The research activity conducted so far resulted in the publication of 6 ISI scientific papers, 4 as the first Author, 24 ISI indexed journal-web of science core collection, 10 as the first Author, over 40 scientific papers published in international database journals, Co-Author of 1 international book chapter.
Abstract:
Carbonated drink consumption has become a highly visible and controversial public health and public policy issue. Due to increasing consumer awareness of the importance of healthy nutrition, the market for functional, natural and non-alcoholic beverages is steadily increasing all over the world. Malt is a product made by limited germination of cereal grains, mostly barley, followed by drying of the grain. Malting process, which involves soaking, germination and drying, aims to change grains into malt with high enzymes and vitamins content. Juices are perceived as healthy and as a good source of fortification. This study aims to develop and characterization a new type of beverages based on malt and fruit juice. Conventionally, malt drink production involves the use of similar raw materials, machinery and procedure as in beer brewing, without fermentation. The beverages were obtained using Pilsner malt and fruit juices obtained by cold pressing. The technological process consists of two operations obtaining malt wort and mixing it in different proportions with fruit juice. The beverages were pasteurized and evaluated by the content of bioactive compounds and microbiological parameters during storage (1-6 months). In order to characterize the new products, several physicochemical analyses were conducted, the antioxidant capacity, vitamin C, polyphenols, proteins and sugar content. During storage, there was a slight decrease in bioactive compounds. The functional beverages were organoleptically evaluated and had a sweet taste, a unique flavour and a very pleasant smell. This product targets all categories of consumers and represents an ideal snack for those who are concerned about a healthy lifestyle.