About the Webinar
As the Australian Dietary Guidelines undergo review, it raises an important question: what’s happening with dietary guidelines around the world?
Listen to international experts Anna-Lena Klapp from Proveg International in Germany and Dr Feili Lo Yang from the Department of Nutrition and Food Sciences, Fu-Jen Catholic University in Taiwan, as they explore recent changes in dietary guidelines in Europe and Asia. Plus, Dr Gilly Hendrie from CSIRO discusses what’s happening from an Australian context.
Tune in to explore the shifts that have occurred over time, focusing on evolving protein sources and sustainability, to understand how global dietary recommendations are adapting to contemporary challenges.
About the Speakers
Anna-Lena Klapp
Anna-Lena Klapp is a public health nutritionist and food policy expert with extensive experience working with policy-makers at all levels to improve the nutrition of the overall population. Her research on improving recommendations for plant-based foods within food-based dietary guidelines has won multiple awards. In her role as ProVeg International’s Nutrition and Health Lead, she is working with several international non-profit organisations and governments to shape a more sustainable, healthy future.
Dr Feili Lo Yang
Feili Lo Yang is an Associate Professor in the Department of Nutritional Science at Fu Jen Catholic University in Taiwan, where she has been a faculty member since 1992. She holds a Ph.D. in Human Nutrition from The Ohio State University. Currently serving as the principal investigator of Taiwan’s DRI project, she has extensive experience reviewing dietary guidelines from around the world, recently leading efforts to rename Taiwan’s guidelines to “Healthy Sustainable Dietary Guidelines.”
Dr Gilly Hendrie
Dr Gilly Hendrie is a Research Scientist within the CSIRO Human Health Program, and leads the Public Health and Wellbeing Group. Her expertise is in understanding dietary intake patterns and developing novel ways to improve our food choices to address key challenges like obesity and environmental sustainability. Gilly has designed many technology-based interventions to change, support, and monitor dietary behaviour change for health. For example, the CSIRO Healthy Diet Score Survey has been completed by over 300,000 Australians; and she currently leads the scientific evolution of the CSIRO Total Wellbeing Diet Online.
