Sustainable diets and biodiversity

299

THURSDAY, 4 NOVEMBER

9. 00 -1 2. 00 SESSION 4

BRINGING BIODIVERSITY TO THE PLATE: CASE STUDIES AND

PRACTICES PROMOTING FOOD BIODIVERSITY

Chair: Harriet V. Kuhnlein, Founding Director, Professor of Human

Nutrition, CINE, Canada

Nutrient diversity within species in major food crops consumed

in India

Thing-Nga-Ning Longvah, Deputy Director & Head, Food Chemistry

Division, National Institute of Nutrition, Hyderabad, India

Nigerian traditional food system and nutrition security

Ignatius Onimawo, President, Nutrition Society of Nigeria, Nigeria

Canarium odontophyllumMiq.: an underutilized fruit for human

nutrition and sustainable diets

Ismail Amin, Department of Nutrition and Dietetics,

Faculty of Medicine and Health Sciences University Putra,

Selangor, Malaysia

Assessing nutritional diversity of cropping systems in African

villages

Roseline Remans, Tropical Agriculture and Rural Environment

Programme, The Earth Institute, Columbia University, New York

Edible insects in Eastern and Southern Africa: challenges and

opportunities

Muniirah Mbabazi, Department of Food Science and Technology

Makerere University, Kampala, Uganda

Comparing study of antioxidant activities of sea buckthorn

/Hippophae rhamnoides/, cowberry //Vaccinium vitis-idaeaa/,

and carrots species, adopted in Mongolia

Enkhtaivan Gombosuren, Head, Department of Nutrition and Food

Services, Mongolian University of Science and Technology, Mongolia

Fruit trees in home gardens of the Nuba mountains, Central

Sudan, and their contribution to household nutrition and income

Katja Kehlenbeck, World Agroforestry Centre ICRAF, Kenya

Conservation of plant biodiversity for sustainable diets

Kate Gold, International Projects Coordinator, Millennium Seed

Bank Partnership, Seed Conservation Department, Royal Botanic

Gardens, United Kingdom

12.00-1 3 .0 0 ETHIOPIA ROOM/PHILIPPINES ROOM
Working groups on recommendations

13 .00-14. 3 0 LUNCH BREAK

14. 3 0-16.00 SESSION 5

BIODIVERSITY AND NUTRITION, A FOOD-BASED APPROACH

Chair: Rekia Belahsen, General Secretary, International Union

of Nutritional Sciences