The 23rd International Congress of Nutrition aims to convene the global nutrition community to exchange knowledge and advance research and solutions across all areas of food and nutrition—guided by the theme “Sustainable Food for Global Health.”
Extracts of the IUNS-ICN 2025 · Program
SCIENTIFIC SYMPOSIUM 25/08
- The Power of Nutrition in Bridging Science and Policy for Sustainable Food Systems Transformation
- Lessons Learned and Strategies for Meaningful Youth Engagement to Address Climate Change and Disparities in Multisectoral Nutrition Programming Through A Planetary Health Lens
- Benefit-Risk Assessment of Eating Behavior from a Global Health and Sustainability Perspective
- Food Biodiversity for Human Nutrition and Nature
- Introduction: the Growing Importance of Food Biodiversity Food Biodiversity for Human Nutrition and Nature by C. van Dooren
- The Advantages of More Biodiverse Diets from A Holistic Agrifood System Approach by R. Remans
- Food Biodiversity indices: Comparable Markers for Better Nutrition and Health Across Contexts? By G. Hanley-Cook
- Consumption of Dietary Fibre, Fish, Fruits and Vegetables, Is Associated with Greater Food Biodiversity in Uk Diets by B. De Roos
- Combining Nutrition and Agrobiodiversity Outcomes to Select Nutrient-Dense, Climate-Resilient Future Food Crops by B. Baumer
- The Co-Centre for Sustainable Food Systems-Developing innovative and Transformative Solutions to Transition Our Food System to Be Healthier and More Sustainable
- Food As Medicine- Nutritious Treatments in Health Care
- Bioactive Components in Traditional Foods Aimed At Health Promotion: A Route to Novel Mechanistic insights and Lead Molecules? by R. Witkamp
- Approaches to Nutrient Recommendations and Meal-Based Nutrient Profiling System (Nps) in Southeast Asia
- Ultra-Processed Foods and indigenous Peoples-Reversing the Trend for A Healthier Future
- Nutritional Life Cycle Assessment for Sustainable Food Systems- Evidence and Policy insights from Africa and Asia
- How Do Food Environments Shape Adolescent Diets? Evidence from Ghana, Ethiopia, Vietnam, Nepal, india, and Bangladesh
SCIENTIFIC SYMPOSIUM 26/08
- Advancing Food Systems Transformation for School Food and Nutrition- Global insights and Local innovations
- From Production to Consumers- How to Better Align Biodiversity and Dietary Measurements to Assess their Impacts
SCIENTIFIC SYMPOSIUM 27/08
- An End-To-End Food Systems Approach Fruit and Vegetable intake in Tanzania
- Integrating Food, Farming, Nutrition and Health for A Sustainable Future- Lessons from Organic Food Systems
- Sustainable Nutrition in Latin American Countries-Lessons Learned and Challenges
- Nigeria’s Decade of Nutrition Transformation-Showcasing Progress, Challenges, and Vision for 2030
- Exploring the Role of Schools in Transforming Food Systems- A Pacific Perspective
SCIENTIFIC SYMPOSIUM 28/08
- Improving the Healthiness of Food Environments in Low-And Middle-Income Countries - Evidence from Nigeria, Kenya, Tanzania, Vietnam, and the Philippines
- Coping with the Complexities of Food and Nutrition insecurity in Conflict Zones, Example from Africa by F. Zotor, K. Abay, H. Faiza, H. Hassan-Wassef, M. Sukati (Page 703 of the Program)
- Strengthening Demand for Vegetables- Evidence, investment Opportunities, and Programmatic Learnings
- Using Human-Centered Design (Hcd) to Co-Create Demand-Side interventions to increase Fruit and Vegetable intake in Tanzania and Sri Lanka by A. Wenndt
- Landscape of Global Horticultural investments, for Immediate investment in Demand-Side interventions by E. Mcguire
- A Brand Approach for Generating Desire and Improving Purchases for Vegetables in Benin, Uganda, and Kenya by E. Monterrosa
- How Lived Experiences with the Food Environment Shape Vegetable Choices by I. Cliffer
- Impact of Different intervention Strategies to Improve Fruit and Vegetable intake in Hic and Lmic: A Scoping Review by N. Koyratty
- Factors influencing Vegetable Consumption Among Urban Communities in Kenya by S. Bukachi
- Can Africa Reduce the 2025 Projected Bill of 110 Billion Usd of Food Imports? by K. Pereko, H. Wassef, F. Zotor
- Resilience and innovation from Southern Africa and Beyond
- Driving Transformative Double-Duty Food-Based Policies to Tackle Africa's Food Environment Challenges- Lessons from Ghana, Kenya, and Senegal
Highlight: 28/08 Can Africa reduce the 2025 projected bill of 110 billion USD of food imports?
- Professor Mady Cissé, President African Nutrition Society (ANS) The Role, of Food Technology, the Chefs, and the Food Processing industry in Crating the Demand and Realizing the integration of Home Grown Foods in Food Supply Chains
- Dr Arne Duebecke, Laboratory Services for safe and authentic foods. Tentamus Innovation Hub Carl von Ossietzky University of Oldenburg. Bremen - The Role of Standards in Completing the Data Base on African Diets and Food Ways in the Different Ecological Zones
- Prof. Anne Lartey, Former Director for Nutrition FAO, and former President of the International Union of Nutritional Sciences. Creating Demand That Sustains Food Production and Supply Chains in Particular to the Urban Consumer in Africa
- Tambra Raye Stevenson, Founder/CEO of WANDA (Women Advancing Nutrition Dietetics and Agriculture)
- Dr Robert Fungo, President Federation of African Nutrition Societies (FANUS)
- Moderator: Dr Habiba Hassan-Wassef, ANS (African Nutrition Society) Living Legend of the International Union of Nutrition Sciences ; Health and Nutrition Policy in Sustainable Development ; Chair, National Nutrition Sciences Committee Egypt
SPECIAL LECTURES
- 25/08 Transforming Africa's Food Systems to Deliver Health Diets for All: What Would It Take? by A. Lartey
- 26/08 Saving the Planet with Nutrition Science by B. Burlingame
- 26/08 Accelerating the Sustainable Food System Transition: Driving Change Through Dietary Shifts by E. Gibney
- 27/08 Food As Medicine- Its Contribution to Global Nutrition by C.J. Henry
- 27/08 Effects of Climate Change on Health and Food Systems in South America by C. Zavaleta Cortijo
- 28/08 FOOD SYSTEMS and ENVIRONMENT in AFRICA by F. Zotor
TASK FORCES 29/08
- Sharing An Historical Perspective, Tools and ongoing Global Research to Document the Importance and Value of indigenous Peoples and Traditional Communities Food and Nutrition Knowledge of Food Biodiversity to Improve Food and Nutrition Security of All People
- Developing Professional Nutrition Capacity to Advance School Health and Nutrition in Africa
- Advancing the Global Political Nutrition Agenda-Fostering Better Collaboration Between the United Nations System and Academia
- The Multisectoral Value of School Meals Programmes Beyond Nutrition- Examples from Europe and Africa
- Nutrition & Health - Shaping Sustainable Food Systems for Future Generations
25/08 SHORT ORAL ABSTRACT PRESENTATION
·
Mapping Stakeholders influencing Neglected Under-Utilized Species
(Nus) incorporation into Ghana’s School Feeding Program by Prof. Addo
·
Which Stakeholders influence the Development and Implementation
of Food Promotion and Provision Policies in Ghana’s Urban School Systems? by A. Tetteh
·
Assessing Biodiversity Impacts of Diets and Food
Systems by E. Augustiny
·
Critical Review of the Relationships Between Biodiversity and Diets:
Current Status and Potential Opportunities for Its Assessment by H. Bourhis
·
Synergies in Dietary Constructs - Optimizing Food Biodiversity,
Nutrient Adequacy, and Environmental Sustainability by J.
Berden
·
Transforming Local Food Systems Using Urban Agriculture for Better
Nutrition Outcomes by X.
Mkhize
·
Streamlining Funding Access for Producers: Enhancing Food Systems,
Community Nutrition Education, and Healthy Behaviors in Underserved Communities
by V. Zoumenou
·
Exploring Nutrition and Agri-Food Educators' Knowledge of Food Sustainability:
insights to Address Climate Change and Sustainability Challenges by M. Mcdonagh
·
Associations Between Nutrition Knowledge, Household Food insecurity and Diet
Quality Among Adolescents in Urban and Rural Food Environment in Kenya
by N. Odongo
·
Development of Mealworm-Enriched Snacks and Porridge for Feeding
School Children in Refugee and Host Communities in Western Uganda by O. Ribon Musoga
·
Unveiling the Potential of Moringa Leaves
(Moringa Oleifera): Nutritional Profiling, Recipe Standardization and Sensory
Evaluation of An Underutilized Green Leafy Vegetable by P. R C
·
Food-Based Dietary Guidelines for Children and Adolescents
and Planetary Health: Update of the Optimized Mixed Diet by H. Kalhoff
·
The Potential of Climate Change Menu Labels to Promote Healthy and Sustainable
Diets by J. Wolfson
·
Food Environment Components influencing Consumption Trends of Neglected
and Underutilized Species in Northern Benin by M. Bankole
·
Dietary Patterns of Children in Rural Burkina Faso Show Divergence
Between Healthiness, Affordability and Sustainability of the Diet by L. Diop
·
Optimization of Children’s Diets in Burkina Faso Towards
Healthier, More Affordable, and Sustainable Diets by L. Diop
·
White Beans Are a Promising Market Class for Delivering More Bioavailable Iron
to Consumers in Ghana by C.B.
Wiredu
·
Development and Evaluation of a Healthy Eating index for Zambia
by E. Talsma
· Enhancing Diversity and Environmental Sustainability of Supplementary Nutrition Program Under integrated Child Development Services Scheme: Stakeholders' Perceptions from Rural Chhattisgarh, india by A. Dhasmana
26/08 SHORT ORAL ABSTRACT PRESENTATION
·
Do Plant-Based Foods Facilitate A Sustainable Dietary Transition in Europe?
Results of A Survey in 9 Eu Countries by F.
Perez-Cueto
·
Mapping the Extent of Implementation of School Food and Nutrition
interventions At Policy and School Levels in Kenya by A. Ritho
·
The Urban and Rural Food Environment in Zambia and Its Association with
Diet Quality by T.
Chirwa-Moonga
·
The Prevalence of Unmet Minimum Dietary Diversity and Its Determinants
Among Children Aged 6- 23 Months in Central Sulawesi, Indonesia F. Ayu Arini
·
Enhancing Nutritional Outcomes of Adolescent Girls Through Homestead
Food Production in Bangladesh: A Cluster-Randomized Control Trial by A. Sheuly
·
Healthy Diets Are Associated with Lower Depression, Anxiety, and Stress
in Low- and Middle-Income Countries: A Meta-Analysis from A Systematic Evidence
and Gap Map by T. Sparling
·
More Food Biodiversity in Dutch Diet Does Not Lead to
Less Environmental Impact by R.
Bakker
·
Adherence to the Traditional Chinese Diet
and Its Association with Environmental Impacts by J. Niu
·
Association of Food Environment with Food Security and Diet Quality in Rural
Communities of Andhra Pradesh, India: A Cross-Sectional Study by A. Dhasmana
·
Maximizing Co-Benefits for People and Planet: An integrated
Approach to Climate and Nutrition Policies by R. Taylor
·
Nutrients Composition Cassava (Manihot Esculenta)
Flour (Lafun) fortified with Bambara Nut (Vigna Subterranea) Flour by D. Arukwe
·
Nutritional and Health Promoting Contributions of indigenous Spices,
Herbs, Condiments and Other Seasoning Agents in Tropical Africa by S. Djiazet
·
Phytochemical and Antioxidant Properties of Stored Analog Tea Produced
from Baobab Fruit Pulp, Phyllantus Niruri and Lemon Grass by T.D. Maiyaki
·
Effect of Aqueous Leaves Extract of Moringa Oleifera on Some Hematological
Parameters by A. Fabunmi
· What Does ‘Good Cooking’ Mean to You? A Photovoice Study of Ghanaian Women Living in Ghana and the Uk by H. Osei-Kwasi
27/08 SHORT ORAL ABSTRACT PRESENTATION
·
Unequal Plates, Uneven Health: Examining Nutrition Disparities in Rural
and Urban India by R. Sendhil
·
A Visual Tool for Assessing the Health and Environmental Impacts of Food
Choices by J. Sabate
·
Bridging the Gap Between Policy and Practice: Community Health Workers’
Contributions to Nutrition Services in Sub-Saharan Africa by A. Singh
·
The World Food Map: A Tool for Understanding Biocultural Food Diversity
for Resilient and Sustainable Food Systems by C.
Vogliano
·
Potential of Using A “Agri-Nutri-Smart” School Garden:
Addressing Nutrition Challenges of School Children in Sri Lanka by S. Indramali
·
Smart Nutrition: Development of An Artificial intelligence-Based,
Gamified Phone App Prototype to Track and Improve the Food Choices of
Adolescent Girls in Sri Lanka by N.
Karunarathna
·
The Nigerian Healthy Food Environment Policy index: Identifying Policy
Gaps and Policy Actions Through National Expert Perspectives by S.L. Osakue
·
Factors influencing Willingness-To-Eat and Purchase intention of Moringa-Modified
Bread: the Role of Sensory Properties and Food Neophobia by A. Momodu
·
Formulation of Nutrient-Dense Biscuit to Reduce Malnutrition Prevalence
Among Vulnerable School Age Children in Nigeria by R.
Akerele
·
Evolution of Legumes Consumption and Associated Factors in Three West
Africa Countries by F.S.U.
Bodjrenou
·
Enhancements to the National School Nutrition Programme (Nsnp) to Diversify
Menus and Improve Meal Quality, Service, and Facilities in South Africa by A. Reddy
·
Participatory Workshops to Identify Challenges and Solutions in Implementing
Comprehensive School Food and Nutrition Programs in Kenya by M. Savy
·
Foodways Through the forest: Wild Edible Plants in Malaysia
by R. Tharmabalan
·
Nutrition Sensitive Agro-Ecology by A.
Lourme-Ruiz
·
Opportunities and Challenges Posed by Climate Change in the
Utilization of indigenous and Traditional African Foods by A. Makokha
·
Opportunities and Challenges of Agroecological Food Markets to
Address Urban Malnutrition: A Case Study in Dakar, Senegal by A. Alpha
·
Projected Affordability of Healthy and Water-Saving Diets in the Gambia
by Z. Ali
·
Nutritional and Climate-Smart formulation of Gluten-Free Composite Pasta
Based on Legumes, Cereals and Leafy Vegetables Grown in African Countries: from
theoretical Design Using Linear Programming to Sensory Validation by V. Micard
·
Impact of Cultural Food Taboos on Maternal and Child
Nutrition Status in Selected Rural Communities by V.P.
Dembedza
·
Is Adherence to Plant-Based Diet Associated with Higher Exposure to Mycotoxins?
by T. Halldorsson
·
Characterizing the indigenous Foods of Garo Tribal Community of
Meghalaya, India by S.
Ghosh-Jerath
· Indigenous Food Knowledge, Perception and Utilization in the Eastern Cape, South Africa by Z.N. Nxusani
28/08 SHORT ORAL ABSTRACT PRESENTATION
·
Tailoring Trials of Improved Practices (Tips) to Improve Child Feeding
and Use of indigenous Preserved Foods in Drought-Affected Kenya:
Considerations for Climate Shocks by J.
Kavle
·
Climate Change, Food Security, and Dietary Diversity in the West African
Sahel: A Mixed Methods Study in Senegal by V.
Simoni Assuncao
·
Does Nutrition-Sensitive Agriculture Improve Household Nutrition? A
Meta-Review by K. Mejos
·
Addressing Climate Risks to Nutrition and Food Security in Tanzania and Solomon
Islands, Through Development of Community Led Nutrition Sensitive Climate
Adaptation Plans by S. Mcivor
·
Benchmarking the Nutrition-Related Commitments of Food Companies in Senegal
by M.H. Faye
·
Investigating Linkages Between Soil Health, Food Composition and Human
Health by R.A. Annan
·
Development of Locally Produced Ready-To-Use therapeutic Food (Rutf) in Indonesia:
Lessons Learned by R. Rimbawan
·
Association Between Nutritional Knowledge and Dietary Practices Among
Mothers with Children Aged 6-59 Months in Malava Sub-County, Kakamega County, Kenya
by Z. Maingi
·
The Nature and Frequency of Food and Beverage Marketing on Kenyan
National Television: A Mixed-Method Analysis of Food Advertisements, Parent and
Children’s Perspectives by M.
Wanjohi
·
Drivers and Solutions to Unhealthy Food Consumption by Adolescents in Urban
Slums in Kenya: A Qualitative Participatory Study by M. Wanjohi
·
Women’s Empowerment and Nutritional Status of Children: New Evidence for
Bangladesh by P. Jolly
·
Qualitative Analysis of Drivers influencing Adolescents' Fruit and Vegetable
Choices in Sri Lanka by H.
Sitisekara
·
Association Between Anemia and Soybean and Baobab Use Among Rural Women
in Northern Ghana: Cross-Sectional Study by B.
Abu
·
Fortified Porridges Or Nutritionally Improved Traditional Recipes increased
Energy intake During A Meal in infants Aged 6-8 Months in the Rural Region of
Dogo, Niger by F. Rio
Puygrenier
·
The Effect of Yellow Mealworm-Enriched Maize Porridge on Growth and Micronutrient
Status of School-Going Children by T.
Boit
·
Effect of Traditional Vegetable Flours on the Micronutrient Density of
Meals Served in Female Government Boarding Schools in Nsukka Urban, Enugu
State, Nigeria by G. Davidson
·
Using Nutrition Education and School Garden to Improve the Diets of
Children and Adolescents in Urban and Peri-Urban Areas of Southern Benin by F.S.U. Bodjrenou
·
Decolonising Nutrition Recommendations by F.
Perez-Cueto
·
Culture, Tradition, and Territory: Considerations for A Successful
Future of the Chilean Dietary Guidelines by P.
Acuna-Salazar
·
Nutrient Profile of Foods Consumed by Adolescents in Senegal, According to
Nova Classification by O.M.
Mama
· Diet Quality Patterns Among Settled Fulani Households in Tchaourou, Northern Benin: A Seasonal Assessment by M.W. Tossou
29/08 SHORT ORAL ABSTRACT PRESENTATION
·
Impact of Replacing Foods within Dish Categories of Japanese Food-Based
Dietary Guidelines on Nutritional Quality, Greenhouse Gas Emissions, and Dietary
Cost by M. Takano
·
Climate Smart Nutrition-Sensitive interventions and Maternal and Child
Outcomes in Fragile Environments of Kenya by F.
Grant
·
Synergistic Effects of A Participatory Nutrition Education and Home
Gardens intervention on Dietary Diversity of Women and Children in informal
Settlements by C. Musita
·
First Foods: Navigating Knowledge Pathways for infant and Young Child
Feeding within Urban indigenous Environments by H.
Neufeld
·
Food Environments and Dietary intake in Urban and Rural Kenya by C. Termote
·
Overcoming Budget, Availability, and Attention Constraints to Healthy
Diets in Tanzania by G.
Temba
·
Integrating Nutrition in Farmer Field Schools (Ffs) by N. Semu
·
Enhancing Sustainable Nutritional Outcomes Through Nutritious and Safe
Foods: A Consumer Preferences and Consumption Study in Rural Communities by J.D.A. Nyirajyambere
·
Healthy and Sustainable Seal for Restaurants and the Promotion of
Healthy and Sustainable Eating Habits by S.
Caivano
·
Strengthening Nutrition interventions in Isiolo
County (Kenya): Trends and Implications by E. Njeri
·
Enhancing Nutrition and Sustainability Through Human-Centered Cactus-Based
Culinary innovations in Syria by O.
Hammoudi
·
Empowering Women and Youth for Climate-Resilient Nutrition: A Rwandan
Perspective by J.
Niyomukiza
·
Promoting Environmental Health and Community Nutrition Equity Through indigenous
Knowledge in Africa by A.
Rosemary Anderson
·
Tofu Type "Vegetable Meat" from Local Legumes As Valuable
Sources of Proteins and Micronutrients for School Canteens by L. Zoue
·
Development, Nutrient Composition and Acceptability of Tamarillo Honey
Jam Among Preschoolers and Adults in Kenya by A.A.
Musotsi
·
Trends in Food Consumption in India: insights from Household Consumption
Expenditure Surveys (Hces) by N.
Sareen
· The Cost of a Nutrient Adequate Diet Relative to income in the Philippines by L. O'neill
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