Programme Timeline

Download in printable pdf-format here.

 

 

Monday, June 8

 

12:00 – 14:00

Rye – "wholy" grain for the gut and the brain
Organised in collaboration by Fazer and Nordic Rye Forum

How to achieve healthy diets and sustainable food production on Nordic resources
Organised by Matprat, Norwegian meat and egg council, and Animalia, Norwegian Meat and Poultry Research Centre

14:00 – 14:30

Break

 

14:30 – 16:30

Personalizing Your Plate

Organised by Nightingale Health

Dairy in a modern, sustainable diet
Organised in collaboration by Danish Dairy Board, Norwegian Dairy Council, and LRF Dairy Sweden

 

17:00 – 18:30

P1
How to achieve healthy diets for all – a global perspective

+ opening

 

 

18:15

Guided walk from Finlandia Hall to Helsinki City Reception

 

19:00–20.30

Helsinki City Reception at Helsinki City Hall

 

PH = Public Health; CLIN = clinical nutrition; PHYS = physiology; PBT = Problem Based Topic

 

 

Tuesday, June 9

 

8:30–10:00

R1/PH
A changing society and food-related behavior

R11/PBT
Diet during pregnancy, infancy and childhood – opportunities for future health

 

10:00–10:30

Coffee/tea

 

10:30–12:00

 

R7/PHYS
Towards alternative protein use - are all proteins equal?

R9/PBT
New Nordic Nutrition Recommendations – towards 2020

12:00–13:30

Lunch + posters

 

13:30–14:15

P2
Public Health Nutrition – scientific insight and solutions for the next 20 years

 

14:30–16:00

R6/CLIN
Prevention of type 2 diabetes: what did we learn from the DPS and PREVIEW projects?

R10/PBT
Careers and training in nutrition and dietetics

16:00–16:30

Coffee/tea

 

16:30–17:30  

O1 and O2
Oral presentations (4 per session)

 

PH = Public Health; CLIN = clinical nutrition; PHYS = physiology; PBT = Problem Based Topic

 

 

Wednesday, June 10

 

8:30–10:00

R3/PH
Vitamin D – requirements and public health policies in debate

R4/CLIN
Quality of dietary fat – beyond cardiovascular benefits

 

10:00–10:30

Coffee/tea

 

10:30–12:00

 

O3 and O4

Oral presentations (6 per session)

 

12:00–13:30 

Lunch + posters

 

13:30–14:15

P3
Genes and the prevention of type 2 diabetes, T2D-GENE trial

 

14:30–16:00

R2/PH
Modern methods for dietary analysis

R8/PHYS
Microbiota, diet and human development and health

16:00–16:30

Coffee/tea

 

16:30–17:30

O5 and O6
Oral presentations (4 per session)

 

19:00–22:00

Conference Dinner at Restaurant Sipuli

 

PH = Public Health; CLIN = clinical nutrition; PHYS = physiology; PBT = Problem Based Topic

 

 

Thursday, June 11

8:30–10:00

R5/CLIN
Gut in the perspective          

R12/PBT
Diet and the UN Sustainability development Goals

 

10:00 – 10:30

Coffee/tea

 

10:30 – 12:00

P4
Brown fat – an update

+ closing

PH = Public Health; CLIN = clinical nutrition; PHYS = physiology; PBT = Problem Based Topic