Day 1 :
Keynote Forum
M Miqdady
Doctor,Sheikh Khalifa Medical City in UAE
Keynote: Cow’s milk protein allergy: Prevention & management
Biography:
Mohamad Miqdady is American Board certified in Pediatric Gastroenterology, Hepatology and Nutrition. He is the Division Chief, Ped. GI, Hepatology & Nutrition
Division at Sheikh Khalifa Medical City in UAE. Also an Adjunct Staff at Cleveland Clinic, Ohio USA. Member of the FISPGHAN Council (Federation of International
Societies of Pediatric Gastruenterology Hepatology, and Nutrition) Expert member FISPGHAN Malnutrition/Obesity Expert team. Dr. Miqdady completed his
Fellowship in Pediatric Gastroenterology at Baylor College of Medicine and Texas Children’s Hospital in Houston, TX, USA. He held the position of Assistant
Professor at Jordan University of Science and Technology in Jordan for six years prior joining SKMC. Main research interests include feeding difficulties, picky
eating, obesity, procedural sedation, allergic GI disorders and celiac disease. He has several publications and authored few book chapters including www.uptodate.
com. On the Editorial Board of few journals including Gastroenterology & Hepatology.
Abstract:
This talk provide elaborate understanding of cow’s milk protein allergy in infant, focusing on prevention as a primary
target. The published guidelines including the Middle Eastern consensus statement are discussed in details focusing
on practical algorithms in prevention and management of milk allergy taking in consideration the regional challenges.
The unique advantage of breast feeding and its role in preventing atopy cannot be overlooked. The role of infant formula
proteins in inducing protein allergy and the alternative use of protein in prevention and treatment of protein allergy are
discussed in detail. The issue of allergenicity and induction of tolerance and their paramount role in high-risk infants is a
hot area of clinical research. Definition and prediction of high-risk infants in anticipating mothers is of extreme help to the
health care provider. Once allergy develops active intervention is required in the breast fed infant, breast feeding should be
continued with maternal diet restriction avoiding dairy containing products till the age of one year or further. In such cases,
the lactating mothers should be supplemented with calcium and vitamin D. In the formula fed infant, they should be fed an
extensively hydrolyzed formulas or amino acid formula till the age of one year or more. Nutritional adequacy of hydrolyzed
infant formula and their shortcomings, elaboration about practical points and pitfalls in formula prescription are addressed.
Allergic manifestations are variable, although genetics plays a major role. Environmental factors are very important and
may be amenable to intervention.
- Food Safety in Retail Foods ,Applied Nutrition, Food Science and Technology , Food Allergies and Intolerance
Chair
M Miqdady
Doctor,Sheikh Khalifa Medical City, UAE
Session Introduction
Francine L Shaw
Savvy Food Safety, USA
Title: The importance of food safety & hygiene
Biography:
Francine L Shaw is the President of Savvy Food Safety Inc. She is a respected subject matter expert in the food safety/consulting/training industry with 20+ years in the
hospitality industry. She has founded Savvy Food Safety Inc. in December of 2008, which specializes in the hospitality/retail industry in the areas of food safety, operations,
sanitation and service. She oversaw several trainers for Paster Training, Inc. on a national level.
Abstract:
When food safety protocols are established mistakes are reduced, foodborne illnesses are reduced or eliminated,profitability
increases, employee morale increases, employee turnover is lower and the company’s reputation remains secure. If
food safety is neglected, the risks of foodborne illness outbreaks increase. This can critically damage a company’s reputation,
resulting in criminal negligence, expensive lawsuits and cause a company to go bankrupt. This study will discuss (1) The
importance of establishing a food safety culure. This involves a commitment to continually operate in a safe manner, being proactive
at eliminating hazards, training employees and establishing consistent food safety protocols. (2) Proper personal hygiene.
Handwashing with soap stops the spread of disease and can save more lives than any single vaccine or medical intervention. (3)
Preventing cross-contamination. Keep raw proteins away from ready-to-eat foods. Store and prep food allergens (e.g. peanuts,
tree nuts, shellfish) away from other foods. Train staff to separate clean, sanitized dishware from used items (e.g. don’t carry
dirty dishware through food prep areas). (4) Preventing Norovirus. Norovirus is the most common foodborne illness. It’s
highly contagious, and easily spreadable through dirty hands and surfaces. It’s 100% preventable through proper handwashing,
cleaning and sanitizing facilities (kitchens, restrooms, surfaces like doorknobs, etc.) and preventing employees from working
when they’re ill. Each food service organization’s are different, but everyone’s goal is the same-keep guests safe.
Sharon Omolola Olukunle
Federal College of Animal Health and Production
Title: Nutritional evaluation and consumer’s acceptability studies of soy-yoghurt fortified with natural fruit
Biography:
Sharon Omolola Olukunle is a Researcher, Lecturer and Food Scientist. She has completed her Master’s degree in Food Technology at the University of Ibadan,
Nigeria. She has worked as an Assistant Lecturer and is currently working as a Lecturer at the Federal College of Animal Health and Production Technology,
Nigeria. Her primary interests are centered on food technology/processing of underutilized crops, fortifications with health/medicinal benefits evaluation, product
development/consumer acceptability and nutraceuticals development.
Abstract:
The continuous increase in population and inadequate supply of protein has increased the occurrence of malnutrition in
developing countries. To meet the protein demands in developing countries, where animal protein is also grossly inadequate
and relatively expensive, there is need for alternative sources of protein. Hence, the potential of obtaining same from soymilk
fortified with appropriate fruit to enhance its acceptability. Soya-yoghurt juice was produced from the blend of soy-yoghurt
and pineapple juice. This was done in order to improve the nutritional quality and consumer’s acceptability of soy-yoghurt.
Different proportion of soy-yoghurt flavored with pineapple juice in ratio (90:5, 80:10, 70:15, 60:20, 50:25) were compared
with commercial yoghurt for proximate, pH, acidity and microbiological analysis. Sensory evaluation was conducted in order
to determine the consumer’s acceptability of the samples. The acceptable fruit soy-yoghurt was sample D with ratio 70:15 and
proximate composition; moisture content 81.65±0.50, protein 5.45±0.016, fat content 3.23±0.010, ash content 0.22±0.005.
Also, titratable acidity was 0.82±0.0005, pH 6.10±0.000 and brix level 10.27±0.065. Microbiological examination revealed that
the samples were within the acceptable minimum standards. There was no significant difference (P<0.05) in the total viable
count of the soy-yoghurt. The sensory evaluation shows that there was no significant difference in color, appearance, taste
and texture. The increase in protein demand in developing countries has thus led to finding this alternative source of protein,
incidence of cardiovascular disease and lactose intolerance being other contributing factors.
Biography:
Registered Dietician, M. Phil degree in Foods & Nutrition from India, with experience in multi super specialty hospitals. Capability to handle the dietary & nutrition
departments, conducting training programs for both bachelor and master degree students and for those who are preparing for registered dietitian exam(RD),
supervising and directing assistant dietitians, assisting doctors and college students for various research programs, teaching, counseling, menu planning for Rhyles
tube feeding, jejunostomy feeding planning enteral and parenteral feeds for critical care and ventilated patients and therapeutic diets.
Abstract:
According to WHO, health is a state of complete physical, mental and social well-being and not merely the absence of
disease or infirmity. Poor nutrition is linked to chronic diseases such as cancer, cardiovascular diseases, type-2 DM,
osteoporosis and anemia among people, which greatly compromise the physical, social, psychological and emotional wellness
of an individual. Hospitalized patients face many challenges including maintaining a good nutritional status and avoiding
weight loss and malnutrition. However, research shows that the majority of patients in acute care centers suffer from various
nutritional deficits weight loss and malnutrition. In some patients, the nutritional deficits can lead to cachexia, a specific form
of malnutrition characterized by loss of lean body mass, muscle wasting and impaired immune physical and mental function.
Furthermore poor nutritional status, weight loss and malnutrition can lead to poor outcomes for patients including decreased
quality of life, decreased functional status, increased complication rates and treatment disruptions. These nutritional challenges
increase mortality and morbidity status among patients. Early nutrition screening and intervention is vital in these patients
to help prevent this nutritional decline and to help patients to get better health care outcome. The goals of nutritional support
in hospitalized patients are numerous and include maintaining an acceptable weight and preventing or treating malnutrition,
leading to better tolerance of treatment and its side effects, more rapid healing and recovery, reduced risk of infection during
treatment and enhanced overall survival. Therefore, multidisciplinary approach among all healthcare professionals is necessary
to identify patients with nutrition risk to provide the appropriate and effective nutrition interventions.
Biography:
Mr Yaseen Galali is a Former Postgraduate Researcher at University of Plymouth. He has completed graduation in 2008 in Food Science from Salahaddin
University-Erbil. He is also the Demonstrator and assistant lecturer at University of Plymouth (UoP).
Abstract:
Consumers’ interest for Functional Foods (FF) particularly those with Dietary Fiber (DF) seem to be increasing due to its
health benefits. DF-rich products could be created by substituting a proportion of their constituents with DF. In this study,
a response surface methodology experimental design with 20 different combinations from three Functional Ingredients (FI);
Inulin (IN), Guar Gum (GG) and Waxy Wheat Flour (WWF) was used. Ingredients were substituted and added to bread with
the purpose of creating fiber-rich Arabic bread with acceptable quality and health benefits. However, these substitutions could
cause alterations to bread properties. Therefore, bread quality was submitted to instrumental (toughness, elasticity) and physical
(volume, diameter, color, height) and sensory (hardness, elasticity, color, flavor) assessment. Furthermore, bread microstructure
and the impact of FI on protein-starch matrix was visualized using scanning electron microscopy. The results showed that only
IN significantly (p<0.05) changed bread toughness and showed no influence on bread elasticity. Furthermore, neither GG
nor WWF showed any impact on toughness and elasticity. Volume and diameter only significantly (p<0.05) decreased with
WWF addition. However, for combinations of IN with GG and IN with WWF, only diameter significantly (p<0.05) increased.
Weight loss only increased with IN and GG combination. The bread microstructure showed that the addition of different FI
could affect the protein-starch matrix and microstructure to some extent. The supplemented bread with FI was different than
the control in flavor, chewiness and overall acceptability. The sensory attributes would need to be considered for optimizing a
formulation for further studies.
Biography:
Hanadie Basil Mustafa has her expertise and passion in holistic approach improving the health and wellbeing. From a personal journey and health challenges’ over
more than 20 years, she chose to study, research and practice the ancient holistic health practice and merge them with modern science. She has form this path
after years of experience in health and nutrition research, evaluation, teaching and practicing in holistic institutes, colleges, fitness facilities and other education
institutions. Her path includes natural nutrition classes, aromatherapy, bodywork, rehab training, Jin Shin Jyutsu and natural body movement.
Abstract:
When it comes to dieting there is an almost endless ways people can take. Some people juice, fast, cut out carbohydrates,
stop drinking alcohol, the possibilities go on and on. When it comes to fads and trends, the diet business changes
almost as much as the fashion industry. Getting an affordable alternative that will help people lose weight, fat, trim and tone
permanently and effectively via fermented foods if they learn how. Fermented foods earn the title of weight loss miracle. They
are simply foods that have undergone fermentation, a process where bacteria and/or yeast feeds on sugars and starches in
food. Consequently, many of these foods deliver beneficial bacteria that promote a stable inner-ecosystem, flush away toxins,
detoxify pathways and allow the body to get the most out of the nutrients absorbed. We may have heard of the latest trend
in the holistic natural dieting world, adding apple cider vinegar, kombucha tea, kefir, yogurt and Sauerkraut to weight loss
diets. Sounds promising, easy, affordable way to lose weight. But this process is rarely a weight loss guarantee formula. Trying,
tripping and giving up fermented food without achieving weight loss goals. Majority of research work on fermented food
clinical properties, rarely give practical guide of fermented food use for general population in their weight loss and health
journey. The 7 ferment plan started on clients for 5 years, working with more than 60 clients on their weight loss, monitoring
their weight loss and fat percentage changes 6-12 months (along with balance healthy diet and physical activity). 7 Ferment
plan helped them achieving their weight loss and health goals. More studies and research needed to support these results via
chemistry, biology and neuroscience studies.
Nawal NourEda-im Omer
Reem Abdelfatah Ahmed Elzibir, University of Khartoum, Sudan
Title: Role of animal resources in reducing malnutrition in red sea and north Darfur states
Biography:
Nawal NourEda-im Omer has completed her PhD from Khartoum University, Sudan. She is the Director of Animal Genetic Improvement, Ministry of Animal Resources. She
has published three papers in reputed journals and has been serving as a Teaching Assistant at Sudan University of Science and Technology (SUST).
Abstract:
This study aimed to concert effort of the Ministry of Animal resources, to alleviate poverty and malnutrition in Red Sea and
North Darfur states. The livestock sector is a major resource for states and localities budgets, it contributes to agriculture
operations by providing organic fertilizers. In addition to the provision of red meat, fishes, poultries, milk and eggs for selfsufficiency,
it also contributes to the hide and skin manufactures and offer employment opportunities to about 46% of the
populations of Sudan. Characteristics of the traditional farming system in Sudan are low input and low productivity. The
farmers raise the indigenous breeds and feed them by local available feed resources. The formulated action plan consisted of
establishment of small farms (camel-cattle-sheep-goat-poultry and fish) in all localities to fulfill deficient nutrient and the
implementation of extension programs to explain right method of nutrition from available food and create local market to sell
these products (milk, cheese, butter, yoghurt, chickens, eggs, meat and skin products) in the nearest city.
Biography:
Francine L Shaw is the President of Savvy Food Safety Inc. She is a respected subject matter expert in the food safety/consulting/training industry with 20+ years in
the hospitality industry. She has founded Savvy Food Safety Inc. in December of 2008, which specializes in the hospitality/retail industry in the areas of food safety,
operations, sanitation and service. She oversaw several trainers for Paster Training, Inc. on a national level.
Abstract:
Preventing cross-contamination is a huge factor in reducing foodborne illnesses. Food safety expert Francine L Shaw will
explain a variety of factors to prevent cross-contamination, including: (1) Keep raw proteins away from ready-to-eat foods:
Raw proteins (poultry, meats, seafood, eggs) contain harmful bacteria, so use separate plates, cutting boards, knives and other
equipment when prepping raw proteins. Never use the same plate to transport raw proteins to the grill or oven and use that
same (contaminated) plate to carry cooked proteins. Don’t use the same board to prep raw proteins and ready to eat foods
(e.g., vegetables). Store raw proteins on the bottom shelf of the cooler so juices don’t drip onto ready to eat foods. (2) Separate
food allergens: Store and prep food allergens (e.g., nuts, shellfish) away from other foods. Use separate equpiment to prep
food allergens to prevent cross-contamination, which could cause a life-threatening reaction in a food-allergic guest. Color
code equipment for food-allergic guests (purple is the universal color for food allergy equipment.) Keep flours, breadcrumbs,
nuts, and other allergens separated and covered. (3) Separate clean and dirty equipment: Train staff to separate clean, sanitized
dishware from used items (e.g., don’t carry dirty dishware through food prep areas). Separate wash bins and food prep areas,
so dirty water and other contaminants don’t splash onto foods. (4) Keep foods away from hazardous materials: Never store
chemicals or cleaning supplies near foods, create a separate area for garbage and store and prepare food correctly to avoid
cross-contamination to keep guests safer.
Biography:
Bulbin Jose is a Registered Dietician, obtained MPhil degree in Foods and Nutrition from India with experience in multi-super specialty hospitals. She is currently
a Sr. Clinical Dietician in Dubai Health Authority. She has been Chief Medical Nutritionist in Lakeshore Hospital and Research Center. She has capability to handle
the dietary and nutrition departments, conducting training programs for both bachelor and master degree students and for those who are preparing for registered
dietitian exam (RD), supervising and directing assistant dietitians, assisting doctors and college students for various research programs, teaching, counseling,
menu planning for Rhyles tube feeding, jejunostomy feeding planning enteral and parenteral feeds for critical care and ventilated patients and therapeutic diets.
Abstract:
A safe and nutritious food supply is a vital component of food security. Ensuring food quality and food safety is equally
significant for the welfare of an individual, a community and a nation. Many human illnesses are food-related. Nutritional
status and economic well-being are affected by food carrying pathogenic organisms and their toxins and by poisonous
chemicals. Unsafe food, whether arising from poor quality supplies or inadequate treatment and preparation, increases the
risk of foodborne infections such as diarrhea. These infections have a much higher impact on populations of poor nutritional
status, where diarrhea can easily lead to serious illness and death. Food safety in hospitals is described as the scientific way by
which food is prepared, handled and stored in hospital settings. Any food that is prepared in hospital kitchens are like food
prepared in other places such as canteens, hotels and restaurants and even homes, sourced from outside. This food comes from
suppliers whose hygiene has to be ensured. Food hazards can come in many forms, including, but not limited to biological,
chemical, physical, and allergenic hazards. Indeed, poor nutrition and foodborne disease often join hands in a vicious cycle of
worsening health. For example, poor nutritional status weakens resistance against diarrhea, which in turn, leads to the uptake
of fewer nutrients and poorer nutritional status.