NNI BITES, BIG LEARNINGS Podcast Por Nestlé Nutrition Institute arte de portada

NNI BITES, BIG LEARNINGS

NNI BITES, BIG LEARNINGS

De: Nestlé Nutrition Institute
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Welcome to the NNI Podcast brought to you by Nestlé Nutrition Institute.

NNI BITES, BIG LEARNINGS is a comprehensive podcast series that brings together esteemed experts from across the globe to explore the latest advancements in pediatric and maternal nutrition. With a practical approach, each episode offers valuable insights and actionable knowledge, empowering clinicians to effectively translate the latest scientific findings into their clinical practice. This podcast series serves as an useful resource, providing clinicians with a wealth of information to address various nutritional challenges and find innovative solutions.Copyright Nestlé Nutrition Institute Educación Enfermedades Físicas Higiene y Vida Saludable
Episodios
  • Prof. Elvira Verduci & Prof. Raanan Shamir - Complementary Feeding Practices, Implications for Future Healthy Eating and Long-Term Health

    Prof. Elvira Verduci & Prof. Raanan Shamir - Complementary Feeding Practices, Implications for Future Healthy Eating and Long-Term Health
    Oct 3 2025
    Professor Elvira Verduci talks about complementary feeding as a critical window for shaping future health, emphasizing its role in bridging nutrient gaps beyond six months. She explains the importance of introducing solids between 17 and 26 weeks, noting that earlier introduction may have health risks, while delays may cause deficiencies. She further explains how responsive feeding and parenting styles help build healthy eating habits, while starting before four months may raise obesity risk. Approaches should be tailored to each child’s needs, culture, and family practices to encourage lifelong healthy eating.​

    For Healthcare Professionals Only
    Nestlé Nutrition Institute
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    24 m
  • Dr. Julie Mennella - Biological and Experiential Factors that Impact the Acceptance of Complementary Foods​ - Annales Nestlé - Episode 16

    Dr. Julie Mennella - Biological and Experiential Factors that Impact the Acceptance of Complementary Foods​ - Annales Nestlé - Episode 16
    Sep 18 2025
    Professor Julie Mennella explores how biological and experiential factors shape infants’ acceptance of complementary foods, beginning with flavor learning in utero through exposure to maternal diet in amniotic fluid and breast milk. She explains that taste and smell are functional before birth, with innate preferences for sweet and umami, aversions to bitter and sour, and an evolving acceptance of salt after four months. She emphasizes on delaying added sugars until after two years, practicing healthy eating within the family, and leveraging early sensory plasticity to foster healthy dietary habits. The discussion highlights that flavor learning is a dynamic, reciprocal process between child and family, highlighting the importance of starting early to shape lifelong food preferences and health outcomes.​

    For Healthcare Professionals Only
    Nestlé Nutrition Institute
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    24 m
  • Dr. Agnes Leung - Prevention of Food Allergy: Harmonizing Perspectives from the East and West - Annales Nestlé - Episode 15

    Dr. Agnes Leung - Prevention of Food Allergy: Harmonizing Perspectives from the East and West - Annales Nestlé - Episode 15
    Sep 4 2025
    Professor Agnes Leung highlights how cultural, environmental, and dietary factors shape food allergy prevention, combining insights from Eastern and Western perspectives. She notes differences in prevalence, allergen profiles, and anaphylaxis trends, with peanuts and tree nuts noted to be more common in the West, while shellfish and certain local foods predominate in Asia. She discusses both the LEAP and EAT studies, which show that early introduction of allergenic foods, particularly in high-risk infants, can significantly lower allergy risk. She emphasizes the need to tailor prevention strategies to local diets, allergen patterns, and cultural practices, and to update recommendations as new evidence emerges.​

    For Healthcare Professionals Only
    Nestlé Nutrition Institute
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    25 m
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