List of Presentations
1. The Influence of Polyphenols and other Dietary Components on Iron Absorption by Intestinal Cells
Abd. Rashed ASWIR, University of Surrey, U.K.
2. Lycopene assessment of tomatoes and tomato products commercially available in Greece, by a spectrophotometric assay
Maria BABAJIMOPOULOS, Alexandrion TEI of Thessaloniki, Greece
3. Adhesion to the Mediterranean Diet in Spain. Evolution During the past two Decades
Anna BACH, Mediterranean Diet Foundation, Spain
4. Traditional foods consumption and cardiovascular risk factors in Moroccan Sahraoui women
Rekia BELAHSEN, Chouaib Doukkali University, Morocco
5. Towards an Israeli National Program for Obesity Prevention
Elliot BERRY, Hebrew University - Hadassah Medical School, Israel
6. Fatty acids composition of worldwide olive oils and theirs deviations from International Standards limits
Efi CHRISTOPOULOU, Ministry of Development, Greece
7. The Health Benefits of Grapes, Red Wine and Resveratrol
Matina CHRONOPOULOU, Center of Natural Medicine, Greece
8. Relationship between the Mediterranean Diet Score and the body mass index among middle-aged women in the North Mediterranean area of Croatia
Olga CVIJANOVIC, University of Rijeka, Croatia
9. Carotenoids Content of Key Portuguese Vegetables in the Mediterranean Diet
Graca DIAS, Instituto Nacional de Saude Dr. Ricardo Jorge - INSA, Portugal
10. Alcohol, Wine and the prevention of cardiovascular disease and mortality
Dr Augusto Di CASTELVUNO, Catholic University, Italy
11. The flavone, flavonol and flavan -3- ol contect of the Greek traditional diet, Greece
Vardis DILLIS, National and Kapodistrian University of Athens, Greece
12. Survival and evolution of the Mediterranean diet through local-food quality and authentication
Georgios FRAGKIADAKIS, Technological Educational Institute of Crete, Greece
13. Technological Education Institute students in Crete prefer to drink wine but they do not follow Mediterranean diet
Georgios FRAGKIADAKIS, Technological Educational Institute of Crete, Greece
14. Existence of bioactive compounds with antiatherogenic properties in wines and musts: A new approach for the explanation of "French paradox".
Elisabeth FRAGOPOULOU, Harokopio University, Athens, Greece
15. Fish Intake and Metabolic Syndrome In Elderly Coronary Patients
Johanna M. GELEIJNSE, Wageningen University, The Netherlands
16. Evaluation of free radical scavenging capacity during aging of Xinomavro and Agiorgitiko Greek wines
Efimia HATZIDIMITRIOU, Aristotle University of Thessaloniki, Greece
17. Application of Mediterranean Diet Scoring to a one year study with a portfolio of heart healthy components including almonds
Colleen JOICE, Almond Board of California, Belgium
18. Polyphenolic composition of Greek young red wines
Stamatina KALLITHRAKA, National Agricultural Research Foundation, Greece
19. Adherence of the diet of institutionalised Greek children to dietary guidelines
Eleni KAVOUSANOU, Alexandrion TEI of Thessaloniki, Greece
20. Olive oil the main constituent of the Mediterranean diet: A functional lipid food
Apostolos KIRITSAKIS, Alexander Technological Institute of Thessaloniki, Greece
21. Investigation of Methanol Concentration in Tsipouro Produced at Traditional Small-Scale Distilleries
Maria KOLIATSOU, Technological Educational Institute of Athens, Greece
22. Mediteranean diet and cultural nutrition in the past, present and future
Athanasios LABROPOULOS, Technological Educational Institute of Athens, Greece
23. Interactions between gene polymorphisms and response to diet in the Medi-Rivage study
Denis LAIRON, INSERM Unit 476, France
24. The Mediterranean Diet in an Age of Slow Food and Organic Tendencies
Arthur LIZLE, Bridgewater State College, USA
25. Psysicochemical, microbiological and nutritional characteristics of traditional cheese Tyraki of Tinos
Theofilos MASSOURAS, Agricultural University of Athens, Greece
26. Choresterol content of greek dairy products
Theofilos MASSOURAS, Agricultural University of Athens, Greece
27. Optimum Nutritional Health & Acid/Alkaline Body Balance
Antonia MOUTAFI, On Earth, Greece
28. The study of Iodine Concentration In Human milk Tehran city health care centers
Habibolah NAZEM, Payame Nour University, Iran
29. Fruit and vegetable intake and the risk for developing coronary health disease
Maja NICOLIC, Faculty of medicine, Yugoslavia
30. The Promotion of Mediterranean Diet (MD)
George PACHIADAKIS, Simeion, Germany
31. The Mediterranean Eating in Scotland Experience (MESE) project: follow up evaluation of an internet – based, tailored intervention promoting the Mediterranean diet in Scotland
Angeliki PAPADAKI, University of Crete, Greece
32. Lupin: an ancient legume currently utilized in Europe and future prospects
Evdoxia PAPALAMPROU, Aristotle University of Thessaloniki, Greece
33. Olive oil and walnut meals decrease the inflammatory response in mononuclear cells compared with butter meal during postprandial state in healthy men.
Francisco PEREZ – JIMENEZ, Hospital Universitario Reina Sofia, Spain
34. Nutrition in Greece, Poland and Hungary and the role of wine
Maria PETHO, University of Kodolanyi Janos, Hungary
35. Eco - Agritourism as a Means to Preserve Culture and the Environment
Nikki ROSE, Crete’s Culinary Sanctuaries, Greece
36. Changes of antiradical and reducing properties of Greek white and red wines with ageing: correlation with phenolic composition
Maria - Ioanna SALACHA, National Agricultural Research Foundation, Greece
37. Mediterranean Diet and Traditional Foods in Portugal
Mariana SANTOS, Instituto Nacional de Saude Dr Ricardo Jorge – INSA
38. The Mediterranean diet: could it have evolved for sun – protection?
Nina SHAPIRA, Tel Aviv Univ. Ramat Aviv.
39. "Ïuzo in Mediterranean Diet and Culture"
Zorica STOJANOVSKI, Technological Educational Institute of Athens, Greece
40. Fast Food Consumption Questionnaire Using Corcumin Blood Level and 3-Day.
Reema TAYYEM, The Hashemite University , Jordan
41. A pilot study to Validate Curcumin Consumption Questionnaire Using Curcumin Blood Level and 3-Day
Reema TAYYEM, The Hashemite University, Jordan
42. Dietary Risk Factors for Osteoporosis in Elderly Greek Women
Evangelia TOTTI, Alexandrion TEI of Thessaloniki, Greece
43. Wine and Virgin Olive Oil: The parallel lives of the two noble liquids of the Mediterranean Diet
Maria TSIMIDOU, Aristotle University of Thessaloniki, Greece
44. Wine Production in Sirince and its contribution to the Tourism Industry
Nuray TURKER, Zonguldak Karaelmas Uniersitesi Safranbolu Vocational College
45. Eating habits of today and the Mediterranean diet
Maria – Despina VARAKLA, Athens Medical Group, Greece
46. The Definition of Traditional Foods
Effie VASILOPOULOU, National and Kapodistrian University of Athens, Greece
47. Correlates of adherence to the cardioprotective Mediterranean diet among men and women in a rural Greek population
Stella VERDOS, James Madison University, USA
48. Destination Health: Effective PR Campaigns that Capitalize on the Benefits of the Meditarranean Diet and How to Communicate it to the Media/Public
Athina VORILLAS, The Athens Tourism and Economic Development Agency, Greece
49. Mediterranean Diet, Sunshine and Coronary Heart Disease
Alfred WONG, Xymega Corporation, Canada
50. Endogenous Amphiphiles of Virgin Olive oil: Activity and Structure
Aristotelis XENAKIS, National Hellenic Research Foundation, Greece
|
