Olympic Champion Sir Chris Hoy attended a packed first night reception at the International Sport and Exercise Nutrition Conference in Newcastle on 16 December 2014. The lively Q&A session was hosted by retired cyclist Hannah Mayho who, since retiring from professional cycling due to injuries, went on to complete a BSc in Nutrition and Dietetics.
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Nutrition Society Blogs
Those higher up on the socio-economic ladder are generally healthier and are less likely to be obese, and what people eat varies across different social groups. It’s a reasonable assumption that these two phenomena are connected, but in the UK social inequalities in diet have not been comprehensively assessed in recent years.
With constant headlines telling us about soaring obesity rates, malnutrition, in the form of under-nutrition, may not be the first nutrition related concern which springs to mind. However, the NHS reports that one in three people admitted to hospitals and care homes are either malnourished or at risk of malnutrition in the UK.
This month’s featured paper is from Proceedings of The Nutrition Society and is entitled Gut microbiota in older subjects: variation, health consequences and dietary intervention prospects. Composed of trillions of microbes, the gut microbiota is a diverse ecosystem residing in the healthy human intestine, and collectively known as the gut microbiota.
Many parents of pre-schoolers report difficulty in getting their child to eat vegetables. Parents use a broad variety of ways to influence what their young child eats. Some of the ways they select have the desired effect (i.e. effective vegetable parenting practices), while some do not (i.e. ineffective vegetable parenting practices).
The age of the population is shifting with an estimate that, by 2050, the global elderly population will have risen to 1.5 billion people. Even developing countries will see this shift as nutrition, medication and sanitation improve and birth rates decrease.
We’ve all seen the television programmes where compulsive eaters graze their way through the day without realising what, when or how much they have eaten. Munching on a cookie here, a doughnut there, supplemented by a few chocolate bars and cans of fizzy drink in between highly calorific ready meals or takeaways.
In a unique collaboration the Nutrition Society has teamed up with the European Bioinformatics Institute to offer nutrition scientists and researchers a new workshop to understand how to access the huge databases provided by the EBI.