We attended the Nutrition Society Congress, formerly known as the Summer Conference, a few weeks ago, which took place in Belfast from July 2 to 5, 2024. In this blog, we would like to reflect on the significance of such events for nutritionists like ourselves at the outset of our careers, how they can begin to shape our paths, and how they can pique our interest in developing further.
Importance of attending as a young nutritionist
We were able to learn more about nutrition research and keep up with the latest developments thanks to this experience. We got to know a wide range of people, from freshmen to seasoned nutritionists. It was also a wonderful opportunity to reconnect with former university lecturers and meet and listen to renowned leaders in their areas!
As recent graduates, this event provided us with a chance to explore various areas in the field of nutrition and help shape our interests further. It may have given us access to nutrition-related fields we had not previously considered! Additionally, since we are both Registered Associate Nutritionists, the event’s endorsement by the Association of Nutrition was very encouraging and will help our portfolio become RNutrs. a life-changing experience The four-day event was packed with insightful presentations and engaging speakers, aiming to showcase the diversity of data collected and utilised in nutrition science.
The conference highlighted how the analysis of this data has advanced the discipline and can continue to drive its progress.
The congress was a great way to be exposed to the latest studies and ideas. In addition to the fascinating talks, there were numerous chances to network, meet new people, and gain knowledge of various nutrition-related careers. An evening event for graduate and postgraduate attendees was one of the most useful networking opportunities. It gave us a chance to talk about current PhD research topics and make new connections.
Key highlights
We really wanted to highlight a few of the talks that got us thinking, even though the experience goes beyond the conference presentations themselves—there were many, and this is just a snapshot! “Can plant-based milk substitutes replace cow’s milk’s iodine?” Presented by: Katie Nicol, University of Surrey.
We are aware of the need to switch to healthier, more sustainable diets, and nutrition is now so closely linked to environmental issues. However, are there any unintended nutritional effects we should be aware of? A nutrient that often goes overlooked in transition to more plant-rich diets is iodine, which is predominantly supplied by animal-sourced foods (e.g. fish and dairy). Iodine is necessary for the production of the thyroid hormone, which aids in the maintenance of healthy cells and a healthy metabolic rate, as we may recall from our nutrition studies. Its requirement increases during pregnancy, playing a crucial role in the baby’s brain development.
Individuals adhering to a plant-based diet may find it challenging to consume adequate iodine. Although iodine fortification is less common, many plant-based milks contain calcium. This reinforces the need for those on plant-based diets to carefully choose their milk alternatives by checking product labels to prevent risk of iodine deficiency.
It was great to see this presentation highlight the significance of this matter, enhancing awareness and fostering open conversation on unintended consequences as we move to diets for net-zero.
“The role of diet in gut health”
King’s College London’s Professor Kevin Whelan gave the presentation. There is no doubt that interest in gut health and the microbiome of the gut has increased, but how much do we know at this time? The fascinating topic of how diets can affect our gut microbiome and how dietary components like fiber, prebiotics, probiotics, and fermented foods may affect our gut health was the focus of this masterclass talk. However, we should recognise that there is much we don’t know and acknowledge that high-quality evidence is really needed to further our understanding.
One of the interesting aspects of the presentation was the need to talk about fibres, not fibre. It is not a single thing because different kinds of fiber are fermented in different ways, which results in different functional effects. This contributes to the rationale behind our discussion of the significance of variety in a well-balanced diet. While the importance of variety is frequently recognized for fruits and vegetables (the “eat the rainbow” message), it may be less so for diverse sources of fiber. On reflection, we thoroughly enjoyed the event, and the talks provided us with many key learnings to take away and absorb. We would like to express our gratitude to the Nutrition Society for organizing this valuable experience, and we hope to attend additional Nutrition Society Congresses in the future!
