NECTAR Presented at EFOOD2022 3rd International Conference

Nídia Braz, Inês Gago-Rodrigues, Ezequiel Pinto, Sandra Pais from the University of Algarve, Portugal gave a presentation on NECTAR at the recent EFOOD2022 3rd International Food Design and Food Studies Conference, Experiencing and Envisioning Food, Designing for Change, which took place at the Lisbon School of Architecture on 28to to 30th April, 2022. 

The Theme of the presentation was “Cooking in health care – a new approach to a new profession”

A copy of the presentation slides is available here 

Chefs in Future Integrated Healthcare

News: Chefs in Future Integrated Healthcare

The International Journal of Integrated Care, an international peer-reviewed journal, recently published the message that food & nutrition is a cornerstone in healthcare and the Chef Gastro-Engineering plays a crucial role in the future integrated healthcare.

This groundbreaking message can be read for free at this link  Chefs in Future Integrated Healthcare – Current State and Innovation Needs: A First Overview of the NECTAR Project (aN Eu Curriculum for Chef gasTro-Engineering in Primary Food Care) (ijic.org)   Or via International Journal of Integrated Care. 2022;22:7. DOI: http://doi.org/10.5334/ijic.6436

NECTAR Newsletter N.1

News: Chefs in Future Integrated Healthcare

The first edition of the NECTAR Project Newsletter is now available. Articles include the background to the project, information on the project partners, a focus on the pilot site in Graz, Austria, and the role of a Chef Gastro-Engineer.

The Newsletter can be accessed here. If you would like to receive a copy by email you can register here.

 

MEDITERRANEAN CONVIVIO for resilience and post-pandemic recovery in the tourist-cultural destinations of the Mediterranean basin

The two days event, 16th and 17th November 2021, includes a Focus Group session:A NEW CHEF PROFILE EMERGES IN EUROPE: THE GASTRO ENGINEER” which will be held on 16th November at 15:30 CET. The session will be moderated by Valentina Compiani, ITS BACT and there will be a contribution from Ellen De Cuiper, Odisee University of Applied Sciences, Brussels and NECTAR Project Manager.

The event, presenting in Italian only, will be shared in live stream on YouTube : https://www.youtube.com/watch?v=R7dpg3IjWCM

CONVIVIO Mediterranean is a Cultural event focused on the heritage of the Mediterranean Diet.

” MEDITERRANEAN CONVIVIO for resilience and post-pandemic recovery in the tourist-cultural destinations of the Mediterranean basin”, will share reflections about a wide range of intertwined themes ranging from the impact of cultural, nutritional and environmental factors on the health of the population, to Campania’s agri-food resources: resilience and recovery of the connected productive sectors. The new profile of Chef Gastro Engineering will be discussed in a dedicated Focus Group session on Day 1, 16th November.

Day 2 (17th November) will propose a range of live activities and presentations, of which “Food act Campania: a new alliance between chefs, farmers, scientists and entrepreneurs of the supply chain in the age of digital and ecological transition”.

The agenda (in Italian) is available here PROGRAM_CONVIVIO_2021_16e17Novembre

Gastrologic Approaches to Food Care

News: Chefs in Future Integrated Healthcare

During the European Week of Active and Healthy Ageing, NECTAR colleagues held a workshop on Gastrologic Approaches to the Third Age, including a practical session on taste steering. If you missed the opportunity to attend this workshop a further event will be held on 27 October 2021 at 10.00 CET. For more information and registration Gastrologic approaches to the 3rd age: Join for a tastesteering session! – AAL (ageing-well-week.eu) 

Applying selective taste management to overcome chemotherapy induced dysgeusia

News: Chefs in Future Integrated Healthcare

 A recent study on Selective Taste Management – A Selfcare intervention for Cancer Outpatients suffering Chemotherapy-Induced Dysgeusia has highlighted the importance of gastrology in reducing malnutrition in cancer patients.

Selective Taste Management: A Selfcare Intervention for Cancer Outpatients suffering Chemotherapy-Induced Dysgeusia 

Malnutrition in cancer patients can be directly caused by chemotherapy induced taste alterations (dysgeusia). Through their pilot study, the authors aimed to demonstrate in particular the effect of an innovative gastrological approach on the taste perception of bread as well as the feasibility of this approach for cancer outpatients. A total of 112 patients participated, of which 54 baked personalized bread at home and 58 in the control group. When applying selective taste management to overcome chemotherapy induced dysgeusia, authors have shown promising and clinical relevant results. As authors point out : “This innovative gastrological self-care intervention is very promising and should be studied more in depth using whole meals in a larger cancer outpatients population.”

Marleen Corremans,  et al., 2021. Selective Taste Management: A Selfcare Intervention for Cancer Outpatients suffering Chemotherapy-Induced Dysgeusia. Int J Cancer Treat 4: 2. DOI : 10.21203/rs.3.rs-321953/v1   

Corresponding Author : Bart Geurden ORCiD: https://orcid.org/0000-0002-7922-3738

The publication is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Link to the article : DOI 10.21203/rs.3.rs-321953/v1.