How to effectively change food habits: innovative techniques and personalized nutrition approaches

How to effectively change food habits: innovative techniques and personalized nutrition approaches

Learn how cognitive behaviour can influence dietary patterns and the importance of personalised nutrition plans for your clients.

Discover the importance of public engagement in science, and learn techniques to share and raise awareness of your research.

The aim of this blended programme is to provide nutrition professionals with innovative techniques that are able to deliver effective and measurable changes in their clients’ behavior. Participants will improve their ability to deliver scientific knowledge to their clients and to steer them towards healthier diets.

We will adopt an approach that combines online learning, reflective practice and interactive workshops, which will be held in Italy, Spain, and England.

Online Course 1 - Part of the blended programme

Title 

Nutrition Psychology: Changing Eating Behaviours and Personalised Nutrition

Description

The course will focus on:

  • Psychological dynamics at play in eating behaviour;
  • Nudging and other behavioural strategies that can be leveraged to induce a change;
  • Personalised nutrition and nutrigenetics;
  • Science technology and nutrient metabolism; and
  • The different nutritional requirements and approaches needed by different sectors of the population

Who should join the course

This course is for professionals who may not have a background in nutrition, but wish to learn how to improve the eating behaviour and diet of their clients.

Registration fee                                                                   

The course, which is bundled to a workshop, will be proposed at a discounted fee of 150 EUR in 2019.

Timeline

The course will take place in the last quarter of 2019.

Learning objectives and outcomes

Once completed, participants will be able to:

  • Apply the tool described in the lectures to study cases, analysing them and discussing why new approaches could be more effective than ‘traditional’ ones;
  • Design diet-modifying intervention for groups that integrate personalized nutrition approaches with nudging;
  • Describe the role that apps and new technologies can have in interventions focused on eating behaviour;
  • Reflect on professional/workplace experience and improve the professional practice using the information of the multidiscipline nature of animal feed production.

How to join the programme

This course is part of a blended programme.

As such, you can apply via the EIT Food application platform : https://apply.eitfood.eu/

Online Course 2 - independent from the blended programme

Title

Science Communication and Public Engagement

Description

The course will focus on:

  • Why is science communication important?;
  • Defining a message and the intended audience;
  • Going from the message to a story;
  • Small-scale public science dissemination events; and
  • The relationship between scientists and journalists

Who should join the course

The course is designed for scientists and researchers who wish to communicate the results and theory of their field(s) of study to the public.

This includes graduate and postgraduate students, academic staff of all career levels, and scientists not working in academia

Registration fee                                                                   

The course will be proposed at a discounted fee of 42 GBP / 47 EUR in 2019.

Timeline

The course will have multiple runs in 2019 and 2020.  

Learning objectives and outcomes

Once completed, participants will be able to:

  • Design small-scale public science communication events;
  • Reflect on the role of traditional and social media in the communication of science;
  • Improve their science communication activities by clearly identifying the target audiences, the messages and the stories to be told

How to join the course

This course, independent from the blended programme, is available on FutureLearn.

Partners

The following partners are involved in the project

Grupo AN S.Coop
BEYOU HEALTH COACH
UNIVERSIDAD AUTÓNOMA DE MADRID
UNIVERSITY OF TORINO
UNIVERSITÄT HOHENHEIM
UNIVERSITY OF READING

Project lead

Katiuscia Sacco
Institution

University of Torino

Contact details

katiuscia.sacco@unito.it

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