Tewfik, Ihab - University of Westminster - Department of Life Sciences

个人简介

Ihab is a Registered Nutritionist (Public Health) who has expertise in planning, implementing and evaluating sustainable nutrition-sensitive intervention programmes at population level. Ihab has developed an independent academic research career that underpins the pivotal role of nutrition science in modulating complications of global chronic diseases through tailored functional recipes (TFRs). These innovative TFRs are optimised using locally produced food ingredients which are formulated into meals to nourish vulnerable populations and ascertain their optimum health. Dr Tewfik is the Programme Leader Human Nutrition (UG-programe), Division of Food, Nutrition and Public Health, University of Westminster. In addition to his PhD from London SouthBank University, Ihab holds Master of Public Health (MPH) and Doctorate of Public Health (DrPH) in Nutrition Department, University of Alexandria. Dr Tewfik’s research theme: “Local Food for Global Health”. The ultimate strategy of this research theme is to optimise nutrition-sensitive interventions that employ tailored functional recipes (TFRs) / meals to modulate global chronic disease. These functional food recipes are not limited to the elimination of undernutrition (macronutrient) but extend to the design and engineering of food that transcends disease prevention by improving availability of micronutrients, increasing biological functions and promoting sustainable health. These TFRs draw from the growing evidence-based science linking diet to disease epidemiology and links it to ethnobotany, consumer specific dietary preferences and advances in food technology to develop model meals that seek to attenuate/manage a variety of public health concerns.

研究领域

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

Ihab has invented and optimised a range of nutrition-sensitive interventions as means to: 1. Prevent disease, e.g. Ghana project (2013-17): In Ghana, our public health nutrition strategy targeted ‘Ghana schools feeding programme’ as channel for improving future generation in Ghana. The S-Cool meals which were based on the TFR concept, aimed to develop functional foods recipes for school feeding programmes by employing indigenous food processing methods to improve bioavailability/bioactivity of micronutrients from local agricultural produce without compromising palatability. This nutrition sensitive approach has significantly improved the nutrition status of the school children in Ghana and is considered as viable alternative for ensuring food security and balanced/appropriate nutrition intervention that is well qualified for the long-term strategy. 2. Modulating and improving the quality of life of terminally ill patients such as those with end stage cancer, e.g. India project (2012-16): In India, we applied the TFR concept to enhance quality of life in advanced cancer patients receiving comprehensive palliative care. We have developed iATTA meal which when combined with tailored nutrition counselling has significantly improved quality of life and stabilise body fat in female cancer cachexia patients receiving comprehensive palliative treatment. 3. Disease management as in the case of HIV/AIDS, e.g. Nigeria project (2011-present): In Nigeria, we examined the concept of Tailored Functional Recipe (TFR) to delay the progression of HIV to AIDS. We have developed the Amtewa meal. With adequate physical activity level, Ametwa meal boosted individual’s immune system and sustained optimal quality of life among people living with HIV.