Food in a time of pandemic, under scrutiny in a roundtable
Organized by the School of Pharmacy and Nutrition of the University of Navarra, will be held on Friday, May 27 (19 hours), on the occasion of National Nutrition Day.
26 | 05 | 2021
How has the pandemic affected our eating habits, what is the future of nutrition and what conclusions can be drawn from the last few months. These are some of the questions that will be addressed in the roundtable "Food in times of pandemic" organized by the School of Pharmacy and Nutrition of the University of Navarra, on the occasion of the National Nutrition Day, which is celebrated this Friday, May 28. The session will take place at 7 p.m., in person at classroom 10 of Sciences Building (Hexagon Building) or online. The registration is free and those interested can register at the following link.
The meeting will include the participation of Dr. Miguel Angel Martinez-Gonzalez, medical epidemiologist and Full Professor of Preventive Medicine and Public Health of the University of Navarra, who will speak about the relationship between the pandemic and the Mediterranean per diem expenses .
Arantza Ruiz de las Heras, dietitian-nutritionist, head of the Dietetics Unit of the Navarra Hospital Complex, will discuss how clinical nutrition has been reinvented during the pandemic. Patricia Yárnoz, dietician-nutritionist of the Clinic's Endocrinology and Nutrition department , will present her experience on how outpatient nutrition has been during the COVID19 crisis. And Dr. Marian Zulet, Professor of Nutrition and Bromatology and researcher at research center in Nutrition (CIN), will explain the main conclusions of the research applicable to times of pandemic.
Precision nutrition: physical and emotional well-being
From research center in Nutrition," says Marian Zulet, "we have been developing projects in the field of obesity, cardiovascular risk and diabetes for almost 15 years. With the financial aid of dietitians and nutritionists, we design innovative nutritional strategies that benefit public health". In this sense, he highlights that one of the last programs of study carried out in times of pandemic shows how precision nutrition not only allows to achieve a good nutritional status, but also improves emotional well-being, increasing the quality of life: "This is especially important in these times in which physical and mental health is being a challenge".
The session will be moderated by Itziar Zazpe, professor of Human Nutrition and Dietetics.
