2019_02_21_FAR_jornadas_nutricion

A new edition of the conference of update in Nutrition -organized by the School of Pharmacy and Nutrition of the University of Navarra for the last 12 years- will bring together, from Friday 22nd to Saturday 23rd February, national and international experts to address some of the most current trends and issues in the field of Nutrition.

Full Professor This is the case, for example, of weight loss strategies based on intermittent fasting diets, on which Professor Alfredo Martínez and Dr. María Zulet, also from the research center in Nutrition (CIN) are researching together with Dr. María Zulet.

Alfredo Martínez will explain - on Friday at 12 noon at a roundtable on "New strategies in obesity intervention", together with Professor Pedro González Muniesa and Dr. Pilar De Miguel-Etayo - four types of diets based on these fasts. "These are intermittent fasting diets, in which there is a restriction of between 50 and 100% of calories for one, two or three days (that is, he proposes eating half or not eating at all on an alternative day, two or three); chronorestricted eating (being able to eat only for 3 or 4 hours or for 7 or 9 hours and nothing the rest of the day); alternate-day fasting (with less than 500 kcal per day); and the 5:2 of eating 5 days normally and two days of only 25% of the daily kilocalories needed," he summarizes.

Likewise, the also researcher of CIBEROBN and IdiSNA will explain at the forum what other weight loss strategies consist of, such as very low calorie diets, low fat diets, diets moderately high in protein and ketogenic diets (high in fat and low in carbohydrates): "Nutrition professionals already have many possibilities for treating obesity. The important thing is to move towards Personalized Nutrition, which takes into account the needs and ability to adhere to or follow the per diem expenses of each person".

Community feeding: challenges in school canteens

The conference will open with a roundtable at 9.15 am on some controversies surrounding Nutrition, such as the role of sugar, sweeteners and fats. On Friday afternoon, two experts from the Basque Culinary Center's Innovation department , chefs Estefanía Simón Sasyk and Erich Eichstetter, will conduct a workshop in which attendees can taste some presentations based on algae, tapioca, chia or rice and that have as goal offer alternatives with foods capable of absorbing a lot of water for people who have problems with hydration and swallowing.

On Saturday, the central theme will be community food or for communities, such as hospitals or schools. In this area will also be held various presentations around "controversial" issues such as the challenges in school canteens or university centers. All the talks will be held at auditorium of Sciences Building (Hexagon Building).