Tag: food for thought

Roy Taylor: Nutritional management and prevention of type 2 diabetes

Ladies and gentlemen, we are pleased to be here this very significant meeting. So straight to disclosures, none of which will affect any of the opinions I have to express. In response to Fiona’s challenge, I like food and enough of it, because without it my bicycle won’t go. So there is a story in…


Can You Trust The Calorie Counts On Food Labels?

Food for thought: Ever counted calories using nutritional labels? Well just how accurate are they anyway? Hi guys, Julia here for DNews. Food labels are great, they give you an estimate of how many calories are in a certain food. But they have a bit of a flaw. They fail to take into account how…


How the food you eat affects your brain – Mia Nacamulli

Your Brain on Food If you sucked all of the moisture out of your brain and broke it down to its constituent nutritional content, what would it look like? Most of the weight of your dehydrated brain would come from fats, also known as lipids. In the remaining brain matter, you would find proteins and…


John Schoonbee and Emile Elefteriadis: Why nutrition should matter to insurers

Perhaps I’ll begin by saying that this is a really, really good question, and a really important one. More than a year ago when I said to some really senior people at Swiss Re, I think this is an important topic, and could change things for us, I was I think quite reasonably told for…


Navjoyt Ladher: Panel discussion on “Food politics and policy”

So this is a potentially very juicy discussion on food politics and policy which we’re gonna dive straight into. It’s a huge, huge topic. As you’ve heard it encompasses … Everyone’s still arriving … It encompasses food systems which is an extremely complex area, covering health, food production, economics, trade, schools, employment, urban planning, social…


José M. Ordovás: Personalised nutrition

I think we are not going to be very a different size of the fence here in terms of what Tim said, probably our differences will be a slightly in the shade, right? Of a color that we are going to use in this personalization. Well, for us the future of food is personal and…


Dariush Mozaffarian: Nutrition science history

Thank you very much to Swiss Re for hosting this event, and to Fiona and the BMJ for really the vision for doing this. Anita and I, I guess maybe now two years ago, started having these conversations with Fiona about doing something on food, and I think this is really exciting. And I will…


John Ioannidis: The role of bias in nutritional research

Thank you very much indeed. We have the great honor now of hearing from right across the world from John Ioannidis, who is here. Hello, John. I don’t know if you can see us. We can see you. You’re in some very exotic place. Where are you? Stanford, if you can call that an exotic…