Tanya is an Irish born, UK trained dietitian and nutritionist. She previously founded Nutrilicious Communications, the first solely dedicated nutrition communications agency in the UK, which has supported multiple change agents in food and health over 20 years. Now, the culmination of her mission to help everyone to eat well is the award winning MyNutriWeb.com, which uses all her experience and network, curating and running authentic influential learning and dialogue events, including traditional conferences, policy, networking, and training opportunities. Supporting and empowering all health professionals and other change agents in food with nutrition matters is in Tanya’s view, critical to improving citizens health whilst also helping to protect our planet. Tanya was awarded the Caroline Walker Trust Award for Freelance Nutritionist of the Year 2021 which recognises distinctive and outstanding work in promoting public health which maintains and advances the standards of food and nutrition. Tanya has recently taken up the role of chair of the BDA Sustainable diets group and is looking forward to working with the BDA to help advance the professions impact on sustainable eating.

Professor Rowland’s main research area is the impact of plant-based eating and phytochemicals on health, particularly cancer and cardiovascular disease. He has published over 400 papers and has an honorary doctorate from University of Gent for his work on nutrition and cancer. He is chair of the Alpro Foundation Scientific Advisory Committee.

Plant-based eating is becoming increasingly popular for reasons of both health and sustainability. People wanting to reduce their intake of animal products need nutritious alternatives derived from plant materials. Soy-based alternatives to dairy milk, yogurt etc provide similar essential nutrients, but with a more healthful fat profile, health and sustainability benefits.

GAIN CLEAR UNDERSTANDING OF:
• Nutrient content of soy dairy alternatives
• Health benefits of soy products
• Environmental impact of soy-based foods

BE AWARE OF:
• Contribution of soy-based products to a healthful diet
• Soy components – especially isoflavones – and their role in human health
• Reduction in land use, greenhouse gas emissions, water use, of soy compared with dairy products

BE ABLE TO:
• Reach science-based decisions on the value of soy alternatives to dairy
• Describe impact of soy products on human health with reference to the scientific literature
• Discuss the environmental benefits of switching from dairy to soy

Education
BS in Nutrition from Tokushima University; MS in Nutrition from Columbia University (Fulbright scholar); PhD in Nutrition from Tokushima University; PhD in Nutrition from Vietnam National Institute of Nutrition
Research has focused on public nutrition and published more than 500 articles in international and domestic journals and books
Other Supervision of more than 300 Japanese and international graduate students

The number of cases of non-communicable diseases have dramatically increased in ASEAN (Association of Southeast Asian) countries in recent years. Heart disease and stroke are the leading causes of death in most of these countries, where diets high in fat and calories are common in Indonesia, and there is a low intake of dietary fibre in Vietnam. We carried out dietary interventions in Indonesia and Vietnam to examine the impact of soy-based meat alternatives on health. We found that a diet including soy-based meat alternatives had a positive impact on the subjects’ body weight, blood glucose levels and lipid concentration. We believe that changes in diet to include soy-based meat alternatives will be a useful approach to reducing the level of non-communicable disease in ASEAN countries.

GAIN CLEAR UNDERSTANDING OF:
• Diets in ASEAN countries may be a cause of the increase in non-communicable disease
• Soy-based meat alternatives can be used to replace animal meat in various traditional dishes
• Meat alternatives are easily accepted by consumers and this switch in diet could contribute to disease prevention

BE AWARE OF:
• Soy-based meat alternatives can be used as a tool to improve traditional diets
• Soybean protein has a positive impact on the control of blood lipid profiles

BE ABLE TO:
• Use soy-based meat alternatives as a dietary approach in helping to reduce obesity and non-communicable diseases

Dr Joan Trabal is a reference dietitian-nutritionist for the Hepatology and the Gastroenterology Departments at the Hospital Clinic de Barcelona. Dr Trabal holds a PhD in nutrition from the University of Barcelona, where he is currently a clinical associate professor. His research interests lie in the interrelationship between undernutrition, sarcopenia and physical frailty in cirrhosis and ageing.

Muscle mass decreases after 30 years of age, at an average rate of 15 per cent per decade after age 50, and 30 per cent per decade after age 70. Therefore, a significant proportion of older adults will experience sarcopenia. Studies have shown a positive relationship between dietary protein and muscle mass. Can soy protein help meeting the protein requirements as we age?

GAIN CLEAR UNDERSTANDING OF:
• The effects of sarcopenia in older people
• The process of anabolic resistance
• The importance of protein intake

BE AWARE OF:
• Changes in protein requirements as we age
• The synergistic effect of exercise and protein
• The role of soy protein in maintaining muscle

BE ABLE TO:
• Advise patients about the importance of protein intake as we age
• Counsel patients about the effectiveness of soy protein for improving muscle function
• Evaluate the evidence in support of soy protein as an effective protein for maintaining muscle function

Professor of Kyushu Women’s University
Director of Sports Nutrition Research Centre, Kyushu Kyoritsu University

BS in Agriculture from Kyoto University (1986)
Joined Fuji Oil Co., Ltd. (assigned to Basic Research Division) (1986)
PhD in Agriculture from Kyoto University (2000)
Retired from Fuji Oil Co., Ltd. (2021)

This lecture will highlight measures to improve health in Japan with a focus on metabolic syndrome. It will highlight the beneficial physiological effects of beta-conglycinin – the improvement of lipid and glucose metabolism – along with an outline of its mechanisms of action.

GAIN CLEAR UNDERSTANDING OF:
• Health promotion in Japan
• The control of blood glucose and lipid profiles
• Importance of inflammation suppression

BE AWARE OF:
• Recognition of Healthy Life Expectancy Extension
• How beta-conglycinin can contribute to the prevention of diabetes and dyslipidemia
• How beta-conglycinin has further potential for improving health

BE ABLE TO:
• Appreciate the role of beta-conglycinin in health promotion
• Understand the importance of food ingredients versus supplements

The lecture will be in Japanese with English subtitles

Elphee Medici is a nutrition expert with over 30 years’ experience working in the NHS, industry and freelancing. She supports Nutrilicious as a Nutrition Communications Consultant on scientific and consumer communications relating to nutrition, health and sustainability – including soya. Core expertise includes critiquing scientific research, interpreting findings in context of practical implications and authorship of various evidence-based reports.