MOVING TOWARDS A NUTRITION-SENSITIVE FOOD SYSTEMS FOR HEALTHY DIETS: A CHALLENGE FOR THE 21ST CENTURY

MOVING TOWARDS A NUTRITION-SENSITIVE FOOD SYSTEMS FOR HEALTHY DIETS: A CHALLENGE FOR THE 21ST CENTURY

Date: MARCH 6

Speaker: Dr. Warren T K Lee

This webinar would provide an overview of the current state of global nutrition landscape in the world and the challenges of multiple burden of malnutrition in the 21st century. What are the limitations of the existing food systems in delivering healthy and nutritious diets for all? What would be the entry points to reshape the existing food systems for delivering healthy diets? Learn how a transformed food system being more nutrition-sensitive would help deliver healthy diets and improved nutrition and the opportunities for dietitians and nutritionists to engage in the transformation process.

SPEAKER BIO: 

Dr. Warren T.K Lee Senior Nutrition and Food Systems Officer Regional Office for Asia and the Pacific Food and Agriculture Organization of the United Nations (FAO) Bangkok. THAILAND

Dr. Lee has recently moved from the FAO headquarters in Rome to join the FAO regional office in Bangkok. He co-ordinates FAO’s nutrition and food systems programmes in the Asia and Pacific region. While at FAO headquarters, Dr. Lee was the Team Leader heading the Nutrition Assessment and Scientific Advice Team at the Nutrition and Food Systems Division. He coordinated programmes on nutrition assessment, human nutrient requirements, Codex scientific advice on nutrition, and nutritional aspects of food losses and waste. He has been responsible for developing assessment tools and nutrition indicators, and developing country’s capacity to collect dietary information and nutrition indicators for informed policy process.

Before joining FAO, Dr. Lee served as faculty member at universities and health institutions in Australia, Hong Kong, and the U.K. He pioneers research in calcium and vitamin D requirements, bone growth and calcium bioavailability using the stable isotopic techniques. He also coordinated clinical and community-based projects on growth and nutrition of infants, children and adolescents, bone growth and osteoporosis, and research into the pathoetiology of adolescent idiopathic scoliosis. Dr. Lee has served at executive and scientific committees of food and nutrition related organizations. He has been the President of the Hong Kong Nutrition Association (1994-95, 1996-97, 2002-03) and council member of the Asian Federation of Dietetic Associations (1994-99). Dr. Lee has published over 55 scientific papers in peer reviewed journals, 7 book and book chapters and over 170 conference papers.

Dr, Lee holds a BSc in Human Nutrition & Dietetics from Trinity College, Dublin, Ireland and a PhD from The Chinese University of Hong Kong. He is also a practicing Registered Dietitian and Registered Nutritionist (Public Health) from the U.K.

Learning Objectives:

  • Understand the roles of the food systems, in addition to the health systems, on people’s health and nutrition
  • Discover the entry points to move towards a nutrition-sensitive food system for healthy diets and improved nutrition
  • Learn about new opportunities for the dietitian and nutritionist to reshape the current food system for better diets and improved nutrition

CPE Level: 1

Suggested Learning codes:

4000, 8018, 2000

Performance indicators:

4.2.1, 8.1.2, 12.1.1

Access Slides Here

Link to Recorded Webinar

Password to access webinar: IAAND-NSFS

Eligible for CPE until March 6, 2022 (three years from date of presentation)

CONTINUING PROFESSIONAL EDUCATION CERTIFICATE

This activity is recorded as described by the Commission of Dietetic Registration in the United States as Activity 175 .

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SPONSORSHIP:
THIS WEBINAR DID NOT RECEIVE EXTERNAL SPONSORSHIP.