Nutrition Week Special Issue . . . National Nutrition Week - Food Cooking Nutrition Branch International IndividualIzed Nutrition Summit Forum held at West Lake University.

During the "National Nutrition Week", the International Individual Nutrition Summit Forum of the Human Nutrition and Epidemiology Laboratory of West Lake University, co-sponsored by the Chinese Nutrition Society and the School of Life Sciences of West Lake University, was held on May 18, 2019 at West Lake University, with the participation of nearly 200 experts and scholars from the nutrition community at home and abroad. The conference focused on the application of multi-group methods in the field of nutrition, minerals, vitamins and metabolic diseases, nutrition of special groups, cooking nutrition and health, nutrition research of the new vision ⻆, chronic disease prevention and control and other topics to exchange and discuss.
Opening Ceremony
18 at 8:30 am, by the West Lake University Zheng Yusheng Researcher announced that the Food Cooking Nutrition Branch of the National Nutrition Week - International Individual Nutrition Summit Forum officially opened. Professor Li Wei, Executive Director of the Chinese Nutrition Society, Chairman of the Food and Culinary Nutrition Branch of the Chinese Nutrition Society, Professor Li Wei, President of the Dietary Nutrition and Health Branch of the China Health Management Association, and Wang Tingliang, Assistant President of West Lake University, addressed the opening ceremony.
Li Wei addressed the opening ceremony
Wang Tingliang, Assistant President of West Lake University, addressed the opening ceremony


Professor qvist explains the significance of clinical nutrition from the perspectives of diet, environment, clinical nutrition status, etc., and calls on everyone to give full consideration to the changes in human eating habits caused by social, economic and environmental changes and to consider their impact on human health.
the use of multi-group techniques in nutrition studies at this meeting has been mentioned many times. From the perspective of genomics, Professor Yu Lu of the School of Public Health of Duran University in the United States expounded the current research status of multi-group methods in the field of nutrition and its application prospects in the field of precision nutrition. Lin Xu, a special researcher at the Shanghai Institute of Nutrition and Health of the Chinese Academy of Sciences, introduced the study of the relationship between nutritional needs and metabolic diseases in Chinese groups using multi-group methods. Yin Jiawei of Tongji Medical College, Huahua University of Science and Technology, introduced the correlation between trace elements and type 2 diabetes. Guo Tiannan, a special researcher in the School of Life Sciences of West Lake University, gives a detailed introduction to Proteomics Big Data and its application potential in fluid science. Zheng Yusheng, also a special researcher from the School of Life Sciences at Westlake University, presented the team's latest research findings on fatty acids, intestinal microeconscilies and type 2 diabetes.
, a professor at Indiana University School of Public Health, explained to the participants how to conduct personalized nutrition research experiment design. Mr. Song first summarizes the common mistakes in randomized controlled trials of personalized nutrition research, and then focuses on six key methodological features of research design and trial implementation.
, a professor at Qingdao University, introduced a study on the response of intestinal bacteria to high CHO and high fat in healthy people. Professor Li points out that there has also been an increase in the abundance of gut bacteria in the low-fat diet group, including Blautia and Faecalibacterium, which contain butyric acid, which have anti-inflammatory and immunomodulation functions and are also associated with lower cholesterol levels. Professor Li Songtao of Zhejiang University of Traditional Chinese Medicine introduced the role of autophagy-regulated lipotoxicity in non-alcoholic fatty liver disease. Qin Xianhui, an associate professor at Southern Medical University's Southern Hospital, introduced the role of type H hypertension in stroke and chronic kidney disease prevention and control. Huang Tao, a researcher at Peking University's School of Public Health, presented the results of Mendel randomization in the study of risk factors for cardiovascular metabolic diseases.
and nutrition in special populations were also of concern to the researchers. Professor Chen Yuming, School of Public Health, Sun Yat-sen University, introduced the study on the relationship between fat-soluble vitamins based on population queues in Guangzhou and metabolic diseases in middle-aged and elderly people. Professor Sun Jianqin, Director of the Clinical Nutrition Center of East China Hospital affiliated with Fudan University, introduced the research on dietary nutrition and healthy aging. Ma Patriotic, a professor at Qingdao University's School of Public Health, introduced the basic status quo of the country's food for the elderly and the progress of the relevant national standard-setting. Professor Huang Guowei, School of Public Health, Tianjin Medical University, introduced the study of the effect of folic acid on the intervention of elderly people with mild cognitive impairment.
at the same time modern means are also used in life. Yang Min, an associate professor at Zhejiang University's School of Public Health, discusses the application and practice of modern information technology methods such as mobile Internet in school meal supply and students' personalized nutrition needs from the perspective of supply and demand.
this meeting, experts not only carried out a multi-faceted display and exchange of cutting-edge nutrition research methods, but also discussed the traditional Chinese dietary patterns. Fan Zhihong, director of the Chinese Nutrition Society and associate professor of the School of Food at The Agricultural University of China, introduced the nutritional effects of vegetable cooking and provided a very detailed theoretical basis for how to maintain nutrition during the process of diet cooking. Wang Ling, an associate professor at the School of Food Science and Technology of Huahua Agricultural University, introduced the control of pestamines in fermented meat products and the strengthening of subsamine metabolism. Zong Zhan, a researcher at the Shanghai Institute of Nutrition and Health of the Chinese Academy of Sciences, explained and analyzed the risks of eating at home and diabetes, pointing out that respondents who regularly consumed open-fire roasted or high-temperature processed meat had a higher risk of developing diabetes in the future. Zheng Wei, a young researcher at Fudan University's School of Life Sciences, introduced a study on the association between changes in red meat intake and death. She stressed the need to control red meat intake and replace red meat intake with high-quality protein (e.g. fish and legumes) to promote health for all.
, four other freelance contributors, Liang Hui, Li Kelei, Li Xiaoqiang and Li Yihong, reported their latest findings.
Conference Poster Exhibition during the tea break
The theme of this conference is "The Future and Prospects of Personalized Nutrition", which showcases the latest achievements in the field of nutrition research in the fields of nutritional epidemiology, genomics, clinical nutrition, etc. Experts from different angles to clarify the importance of a reasonable diet, a comprehensive interpretation of the "reasonable diet, every day fruits and vegetables, healthy you and me" this national nutrition week theme.
.