WPHNA World Public Health Nutrition Association

End of Rio2012? After so much work? No for now there is Rio2012: What next. Here again are some stars of our conference that we featured last month

Everywhere at Rio2012 there were spirals, the icon of organic growth. As reported last month, the congress was packed to capacity, with 1,800 participants from over 50 countries. And 'participant' was the word: all sessions were interactive. The congress ended with the introduction to the Rio2012 Declaration, published last month in World Nutrition.

Capacities in Sub-Saharan Africa

The first ten graduates in the Master's programme in public health nutrition
at the regional institute for public health (Benin), with one of their trainers

Last month Hélène Delisle developed the theme of professional competency in public health nutrition, with reference to Francophone sub-Saharan Africa. And although perhaps a 'previous months' section should not say so, we are delighted that this month we publish a letter from Reggie Annan on competences in Anglophone sub-Saharan Africa

What's in a Twinkie

What is in a Twinkie. This ultra-processed product is untypical in that it is a sort of cake consumed commonly only in the US. But the point is made

Also in WN, courtesy of the US photographer Dwight Eschliman, and the author Steve Ettlinger, Carlos Monteiro and Geoffrey Cannon revealed what the US classic Twinkie is made of: 'Enriched bleached wheat flour [flour, reduced iron, B vitamins (niacin, thiamine mononitrate (B1), riboflavin (B2), folic acid)], corn syrup, sugar, high fructose corn syrup, water, partially hydrogenated vegetable and/or animal shortening (soybean, cottonseed and/or canola oil, beef fat), whole eggs, dextrose. contains 2% or less of: modified corn starch, glucose, leavenings (sodium acid pyrophosphate, baking soda, monocalcium phosphate), sweet dairy whey, soy protein isolate, calcium and sodium caseinate, salt, mono and diglycerides, polysorbate 60, soy lecithin, soy flour, cornstarch, cellulose gum, sodium stearoyl lactylate, natural and artificial flavors, sorbic acid, yellow 5, red 40'. But where are the fresh food ingredients? There are none! Exactly. This is why the Twinkie is ultra-processed!

Your resource

This resource here is where you access previous main contributions to our website and to World Nutrition. This month is the 28th normally monthly issue of the website, and the 24th issue of WN. Some features, like the Association’s Aims and objectives, how to apply to become an Association member, and Members’ profiles, are permanently posted on the website.

Other contributions, as those in WN, 'This month', news, articles, commentaries, and regular columns/blogs, are renewed every month. Generally these have a facility for responses and discussions, available only for that month. News items are usually not saved. After the month of issue all the contributions to WN, and the regular columns/blogs, and some other major contributions, are usually available permanently in this 'Previous months' section.