Day 1 :
Keynote Forum
Mohamad Miqdady
Sheikh Khalifa Medical City, UAE
Keynote: Cow’s milk protein allergy: Prevention and management
Time : 09:50-10:50
Biography:
Mohamad Miqdady is American Board certifi ed 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 diffi culties, 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. Th e 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. Th e unique advantage of breast feeding and its role in preventing atopy cannot be overlooked. Th e 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. Th e issue of allergenicity and induction of tolerance and their paramount role in high-risk infants is a hot area of clinical research. Defi nition 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
Location: Al Shams
Chair
Senthil Kumar
Associate Professor, College of Applied Sciences, Ministry of Higher Education (MOHE) - Sultanate of Oman
Session Introduction
Francine L Shaw
Savvy Food Safety, USA
Title: The importance of food safety & hygiene
Time : 11:15-11:45
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,profi tability 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. Th is can critically damage a company’s reputation, resulting in criminal negligence, expensive lawsuits and cause a company to go bankrupt. Th is study will discuss (1) Th e importance of establishing a food safety culure. Th is 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, shellfi sh) 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 diff erent, but everyone’s goal is the same-keep guests safe.
Sharon Olukunle
Lecturer, Federal College of Animal Health and Production Technology, Nigeria
Title: Nutritional evaluation and consumer’s acceptability studies of soy-yoghurt fortified with natural fruit
Time : 11:45-12:15
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, fortifi cations with health/medicinal benefi ts 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 fortifi ed with appropriate fruit to enhance its acceptability. Soya-yoghurt juice was produced from the blend of soy-yoghurt and pineapple juice. Th is was done in order to improve the nutritional quality and consumer’s acceptability of soy-yoghurt. Diff erent proportion of soy-yoghurt fl avored 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. Th e 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. Th ere was no signifi cant diff erence (P<0.05) in the total viable count of the soy-yoghurt. Th e sensory evaluation shows that there was no signifi cant diff erence in color, appearance, taste and texture. Th e increase in protein demand in developing countries has thus led to fi nding this alternative source of protein, incidence of cardiovascular disease and lactose intolerance being other contributing factors.
Hanadie Mustafa
Acacia Holistica, UAE
Title: Fermented food and weight loss Fermented food and weight loss
Time : 12:15-12:45
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, fi tness 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 aff ordable alternative that will help people lose weight, fat, trim and tone permanently and eff ectively via fermented foods if they learn how. Fermented foods earn the title of weight loss miracle. Th ey 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 benefi cial bacteria that promote a stable inner-ecosystem, fl ush 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, kefi r, yogurt and Sauerkraut to weight loss diets. Sounds promising, easy, aff ordable 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. Th e 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
Fayaj Pathan
MAEER’s MIT College, India
Title: Broadening the erena of food chemistry and microbiology to make them food laws friendly
Time : 12:15-12:45
Biography:
Professor Fayaj L .Pathan is Associate Professor in the Department of Food Science and Technology at MIT Art, Design and Technology University, Pune India. He is Pursuing Ph.D. in Food Science from Institute of Chemical Technology, Mumbai, India. For his teaching excellence at MIT College of Food Technology, the management of MIT Art, Design and Technology University, Pune presented him Best Teacher Award and Citation of Honor in Teacher’s Day Celebration on 5th Sept. 2017.He serves as an Editorial oard member and review board.
Abstract:
I am putting here the concept on hand in hand growth and development of food laws and regulations and food chemistry and microbiology. Up gradation in food chemistry and microbiology has direct effect on astringent execution of food laws. No doubt food chemistry and microbiology is playing this role properly. Food chemistry and microbiology are developing at their own pace, but it is need of an hour to concentrate on development of these two subjects at much higher speed. It is necessary for helping the food laws for proper and astringent execution. I am suggesting following developments for the same:
(1)Let us develop rapid and considerable cost effective chemical and microbiological methods of analyzing the samples of food.(2)Let us develope methods of analysis based on image processing technology by observing the changes in color and appearance of food when it is infested with microorganisms and loss of nutrients occurs in it.(3)Let us try to analyze the microbial infestation on particular food, food packaging and finished food product as well as products going to be served. We need to build some devices which we can by moving once on the sample detect the microbial load on it and the device will give us signal to accept or reject the food. Same device will be boon for us to check and keep food processing environment as much free of microorganisms as possible.(4)Let us develop rapid methods for early and cost effective detection of adulterants.(5)Let us concentrate on alternative cost effective methods for analysis of pesticide residues in fruits vegetables and their products and veterinary drug residues in milk.(6)Let us develop alternative to the cancer causing artificial fruit ripening methods.(7)Let us concentrate on minimizing the loss of nutrients due food processing steps.
No doubt we are trying for this already, but we need to do it at much better pace by concentrating on food laws and their execution.
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, shellfi sh) 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 fl ours, 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 signifi cant for the welfare of an individual, a community and a nation. Many human illnesses are food-related. Nutritional status and economic well-being are aff ected 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. Th ese 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 scientifi c 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. Th is 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 oft en 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.