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NuFEAST

Optimising Nutritional Health and Wellbeing Through Local Sustainable Food Systems -NuFEAST (Nutrition - Food (for) Everyone's health, Available, Sustainable and Trusted)

Total Cost €

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EC-Contrib. €

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Partnership

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Project "NuFEAST" data sheet

The following table provides information about the project.

Coordinator
BOURNEMOUTH UNIVERSITY 

Organization address
address: FERN BARROW BOURNEMOUTH UNIVERSITY
city: POOLE
postcode: BH12 5BB
website: www.bournemouth.ac.uk

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country United Kingdom [UK]
 Project website https://research.bournemouth.ac.uk/project/nufeast-nutritional-well-being-and-growing-food/
 Total cost 195˙454 €
 EC max contribution 195˙454 € (100%)
 Programme 1. H2020-EU.1.3.2. (Nurturing excellence by means of cross-border and cross-sector mobility)
 Code Call H2020-MSCA-IF-2014
 Funding Scheme MSCA-IF-EF-ST
 Starting year 2015
 Duration (year-month-day) from 2015-09-02   to  2017-09-01

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    BOURNEMOUTH UNIVERSITY UK (POOLE) coordinator 195˙454.00

Map

 Project objective

The WHO European Region has the highest incidence (and increasing) of obesity and non-communicable diseases (including type 2 diabetes, cardiovascular diseases and food related cancers) caused by dietary factors. Localisation of sustainable food systems and processes that comprise a sustainable diet is a possible means to tackle this problem. There is a need to develop new research approaches to identify how these initiatives can promote nutritional well-being, to shape future nutrition and food policy and to document the new skills required by the public health nutrition workforce to support and foster healthy diets. This project will capitalise on the complementary expertise of the Fellow (with extensive practice experience in Australia and New Zealand as a community nutritionist) and the interdisciplinary research skills and expertise at Bournemouth University (BU) to generate new knowledge and understanding of the contribution of local food sustainable systems to nutritional health and well-being. This will be a unique, systematic research programme that combines quantitative and qualitative research methodologies which will enable first steps for the design of a model of nutritional health and well-being and identification of new competencies for training in public health nutrition. The key outcomes of this research will be i) a Toolkit for monitoring and optimising gains in nutritional health and well-being and ii) new Guidelines to deliver new competencies for the public health nutrition workforce. This knowledge will contribute towards shaping future policy directions in food and nutrition for EU citizens. The Fellow will be up-skilled (in new research skills and techniques) to advance her career significantly, to translate her background knowledge into a continuing research environment and to build and maintain links with other public health researchers in sustainable food environments throughout Europe, while maintaining strong links in Australia.

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The information about "NUFEAST" are provided by the European Opendata Portal: CORDIS opendata.

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