Our Nutrition Program also included several exhibitions over the past couple of months. Australian Almonds exhibited at the Nutrition Society of Australia from December 2-5 at the City Hall in Newcastle. The theme of this conference was Nutrition Science: The Epicentre of Health. The core purpose of the Nutrition Society of Australia is to communicate the scientific value and significance of nutrition science and related disciplines in Australia. There were more than 270 delegates who attended this conference with backgrounds in nutrition, policy, public health and science.
Growing the body of research and evidence for the nutritional value of almonds as part of a Mediterranean diet is an important long-term strategy for the Australian Almonds Marketing Program. On February 9, Australian Almonds sponsored a Mediterranean Diet Symposium at the International Convention Centre in Sydney. The purpose of this workshop was to provide the latest findings relating to the Mediterranean Diet and health outcomes, with a focus on implementing the pattern in Western populations. This style of eating emphasises fruits and vegetables, nuts, olive oil and wholegrains with minimally processed foods and low moderates of dairy, poultry and fish. Adopting a Mediterranean diet continues to be a huge focus for Australian Almonds, and it’s great to see the emerging research.
Lou Martin | Marketing Officer
T HE Australian Almonds domestic marketing program has been in full swing since the beginning of the year. We have already supported several events with many more scheduled for 2020. Australian Almonds are supporting a clinical study that will test the efficacy of a novel dietary intervention, high in the amount and variety of plant foods, to alter the gut microbiome (improve gut health) and reduce harmful metabolites such as uraemic toxins. The aim of this test is to use a range of different plant- based foods to determine whether nutrition can mitigate chronic kidney disease (CKD) progression, improve symptom burden and quality of life for pre-dialysis kidney patients. This study at The University of Wollongong in NSW is being led by Dr Kelly Lambert, who is the Senior Lecturer and Academic Program Director for Nutrition and Dietetics and Jordan Stanford, who is an Accredited Practising Dietitian currently completing her PhD. New clinical study underway