2^nd International Conference on Nutrition, Food Science and Technology April 08-09, 2019 Abu Dhabi, UAE

Nutrition is that the science that interprets the interaction of nutrients and alternative substances in food in relevancy maintenance, growth, replica, health and sickness of an organism. It includes food intake, absorption, assimilation, synthesis, catabolism, and excretion.

Nutrients perform a major role in the stages of lifespan. Natural food that is necessary for the health giving qualities, impacts the growth and development of the fame at some point of childhood, influences the hazard of acute and chronic sicknesses, the maintenance of physiological approaches and all the biological process.

Animal Nutrition

Behavioral Nutrition & Physical Activity

Clinical Nutrition

Dairy Nutrition

Dietetics

Food & Nutritional Immunology

Food & Nutritional Metabolomics

Food and Nutrition

Nutraceuticals & Medicinal Foods

Nutrient related Chronic diseases

Nutrition and Psychology

Plant Nutrition

Public Health Research

Renal Nutrition & Metabolism

Sports Nutrition & Kinesiology

Research in nutrition and Dietetics of the nutrition Conference focuses on latest researches and related studies in the field of nutrition and food sciences. In order to ensure both robustness and fairness, it was necessary to create sub-categories within most of the other related categories.

Nutrition labeling is information found on the labels of pre-packaged foods.

• The legislated information includes:
• The Nutrition Facts table
• The ingredient list
• Some optional nutrition claims

These give you information about the nutritional value of a food. You can use this information to make healthier food choices and achieve overall good health.

Foodborne diseases take a major toll on health. Millions of people fall ill and many die as a result of eating unsafe food. Deeply concerned by this, WHO Member States adopted a resolution in 2000 to recognize food safety as an essential public health function.

Food safety encompasses actions aimed at ensuring that all food is as safe as possible. Food safety policies and actions need to cover the entire food chain, from production to consumption.

• Calorie Intake and Consumption
• Carbohydrates & Fibers
• Food Processing Technology
• Hormonal Regulations
• Healthy Eating Initiatives
• Nutrition Physiology
• Molecular Gastronomy
• Nutrition in Wound Healing
• Immuno-enhancing Nutrients & Surgical Recovery
• Food Literacy
• Maternal & Infant Nutrition

Nutrition is emerging as a major player in the high prevalence and incidence of mental disorders, with growing evidence to suggest that diet and nutrition are critical.

Research on pharmacological treatment of eating disorders often yields mixed results and is particularly challenging because of the low number of study participants and high attrition rates. Body composition changes due to loss of lean tissue and/or increased adipose tissue may alter the body’s response to medication. Starvation, characterized by anorexia nervosa (and in some cases, avoidant restrictive food intake disorder), affects metabolism, neurotransmitters, and brain development. In the case of thiamin, which influences appetite, poor nutrition resulting in clinically low nutrient levels may further affect nutritional intake. Eating disorder–related behaviors such as physical activity or purging may also affect the metabolism of medications

Nutritional, Food and Immunology program is one of the immerging research at understanding how nutritional factors influence the immunological  responses, and regulating health and disease outcomes.

Latest research looks to reverse delay or onset of these immunologic and age-related changes by appropriate dietary modifications and to determine the molecular mechanisms by which nutrients modulate immune cell functions. New Strategies are being developed to use the immunological response as a biologically meaningful index in determining specific dietary requirements.

The present research proposal uses a unique approach to:

Study cellular and molecular mechanisms of age and nutrition-induced changes in immune and inflammatory responses. Determine the efficacy of food components including total calories, lipids, micronutrients such as vitamin E, and zinc, as well as flavonoids such as those in green tea and wolfberry, and prebiotics and probiotics on improving the immune function on dampening the inflammatory responses using cell culture, animal models and clinical trials. Determine the efficacy of food components such as micronutrients and phytochemicals in the prevention of infectious, autoimmune and chronic diseases in animal models, clinical trials and observational studies in worldwide and less developed countries.
Determine the life-long impact of obesity and reducing caloric intake on immune response and resistance to infection.Investigate the impact of nutrition during fetal life on long-life resistance to immune and inflammatory diseases.

Being overweight or obese predisposes an individual to many medical problems including diabetes, high blood pressure, heart disease, stroke, depression and some types of cancer. In the United States, the frequency of these conditions is increasing at epidemic rates.

Genes can affect the amounts and types of food that we prefer to eat. We all know that some people stay thin whatever they seem to eat and some become obese. Research shows that obesity tends to run in families and studies with twins and adopted children have shown that genes play a key role in this.

Many medications commonly prescribed for diabetes, depression, and other chronic diseases have weight effects, either to promote weight gain or produce weight loss. Knowledgeable prescribing of medications, choosing whenever possible those with favorable weight profiles, can aid in the prevention and management of obesity and thus improve health. Diabetes and endocrinology education, care and treatment. Research understand additional concerns that are often related to diabetes and provide programs and therapies to help individuals achieve their health goals

Medical food or Food for Special Medical Purposes are principally formulated food products intended to be used under the supervision of medical and other appropriate health professionals (dietitians, Nutritionist, Fitness experts, nurses and pharmacists). These products assist the dietary management of individuals with chronic disease, disorders or medical conditions, or during acute phases of illness, injury or disease conditions.

The most popular categories of medicinal food address aging populations and wasting conditions like muscle wasting or sarcopenia, bone rarefaction or osteoporosis, health conditions caused by insufficient status of vitamins and minerals and gastrointestinal dysbiotic conditions. New dietary options are needed to improve compliance with a low-phenylalanine diet and subsequent metabolic control for individuals with phenylketonuria. A variety of acceptable, nutritionally complete products can be made from whey protein glycomacropeptide with the potential to replace, or partially replace, the traditional amino acid-based medical foods currently used in Phenylketonuria diets. GMP based medical foods represent a new paradigm to move current Phenylketonuria diets from synthetic amino acids as the primary source of protein equivalents to a more physiologically normalized diet based on intact protein, which research demonstrates improves protein use and promotes satiety.
A wide range of nutraceuticals have been shown to impose crucial roles in immune status and susceptibility to certain disease states. They also exhibit diseases modifying indications related to oxidative stress including allergy, Alzheimer's disease, cardiovascular diseases, cancer, eye conditions, Parkinson's diseases and obesity.

Malnutrition is a significant global health concern, particularly in children under five years of age and pregnant women. Malnutrition, though uncommon in developed countries, continues to be a major health burden in developing countries. Malnutrition, consisting of protein-energy malnutrition and micronutrient deficiencies, is globally the most important risk factor for morbidity and mortality. Particularly, hundreds of millions of pregnant women and young children are affected by malnutrition.In the past decade, discourse about the challenge of malnutrition has increased substantially at both national and international levels. Several studies across many diagnostic groups have documented energy, protein and micronutrient intake, particularly, iron and calcium to be insufficient to meet the nutritional requirements. Malnutrition is particularly a problem in institutionalized patients. Studies have shown that between 30 and 60% of hospital food is not consumed, sometimes because of catering practices do not meet the needs of the sick elderly.

Food Processing Technology includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in food processing industry. Food processing and preparation activities cover three main fields: (1) the preservation of foods by (a) modern methods such as refrigeration, canning and irradiation, and (b) traditional methods such as drying, salting, smoking and fermentation; (2) the development of protein - rich foods; (3) food additives. Similar processes are used to produce animal feed. Fisheries, Animal Production and Health, Plant Production and Protection, were engaged in food technology activities in their respective fields of interest of Food Science. Food technology training in highly developed countries is often not adapted to the needs of developing countries. The Nutrition Division's interest was mainly, in their nutritional implications, in particular in reducing wastage of food, in preventing losses in nutritive value and in conserving or enhancing palatability.

• Food Microbiology
• Enzymes in Food Processing
• Techniques in Food Analysis
• Microbial Cell Factories

Right nutrition in early days of life is very important. Nutritional requirements are different for kids and adults in the family. They are in their growing age, they need balanced nutrition but not only high calorie foods. Due to lack of nutrition especially during critical periods of growth, results in improper development or illness, such as anemia from deficiency of iron or scurvy from deficiency of vitamin C. Nutrition plays a major role in childhood development, for good or ill. Proper nutrition helps for proper growth and development of children and enabling them to reach their full potential.

Maternal deficiencies of some micronutrients can affect the quality of breastmilk.These deficiencies can be avoided if the mother improves her diet before, during, and between cycles of pregnancy and lactation, or takes supplements.

People stopped living on fresh food alone a long time ago. The nutritional value of food defines what a food is made of and its' impact on the body. Because of disease and weight control, it's particularly important to understand the nutritional value of food due to the impact on the body as it relates to cholesterol, fat, salt, and sugar intake. Judging food quality by appearance is tricky, because plumpness could mean that it's been pumped up with water and nitrogen and therefore may not fully ripen.

To provide sufficient food of good quality during other times of the year as well, a variety of techniques were developed to extend shelf life: Drying, salting, smoking and, later, cooling and freezing. While most of these preservation techniques are centuries old and low-tech, advanced technological progress has considerably expanded them over the last half century.

Everyone needs a goal and positive reasons to achieve that goal. Even losing a few pounds can provide you with cardiovascular benefits. Obesity is defined simply as too much body fat. Your body is made up of water, fat, protein, carbohydrate and various vitamins and minerals. Obesity increases the risk for heart disease and stroke. But it harms more than just the heart and blood vessel system. It's also a major cause of gallstones, osteoarthritis and respiratory problems.

Being obese can:

1.raise blood cholesterol and triglyceride levels.
2.lower your “good” HDL cholesterol level.
3.increase blood pressure.
4.induce diabetes.

In some people, diabetes makes other risk factors much worse. The danger of heart attack is especially high for these people .Obesity increases the risk for heart disease and stroke. But it harms more than just the heart and blood vessel system. It's also a major cause of gallstones, osteoarthritis and respiratory problems. Obesity is intimately intertwined with multiple health conditions that underlie cardiovascular disease including high blood pressure, diabetes, and abnormal blood cholesterol. In addition, weight gain is a frequent consequence of heart-damaging lifestyle choices such as lack of exercise and a fat-laden diet.

excess fat tissue can directly damage the heart muscle even before symptoms are evident reinforces the case for weight control as a key step in preserving heart health.

The fields of nutrigenetics and nutrigenomics are focused on the relationship between human genes and nutrition. Nutrigenetics is defined as the “science of the effect of genetic variation on dietary response”. Nutrigenomics.

Nutrigenetics objective is to recognize in what way genetic difference affects response to nutrients. This evidence can be pragmatic to boost health, and inhibit diseases. The final aim of nutrigenetics is to offer people modified nutrition based on their genetic character. Nutrigenomics includes studies about the effects of food constituents on gene expression. This means that nutrigenomics is research focusing on finding and understanding the molecular-level interaction between nutrients and other dietary bioactives with the genome.

Genome Damage and Nutritional Deficiency
Nutrigenetics
Nutritional Epigenetics
Nutritional genomics
Telomere and Nutritional Status

Maintaining a healthy body weight is a matter of balancing the energy we put into our bodies (calories from food) with the energy that we use up (or burn) during our daily activities or exercise. If we don’t use up all the energy we consume, the excess will be stored as body fat, and over time our body weight will increase.

Balancing your food intake means enjoying a wide variety of nutritious foods to ensure all your nutritional needs are met. Eat plenty of fruit and vegetables, legumes and cereal foods, and include lean meat, fish, poultry, milk, yogurt

and cheese in your diet.
Dairy foods are well known for their role in bone health, they are often not the first food that comes to mind when thinking about losing weight. In fact, dairy foods can often be cut out in the mistaken belief that they are fattening. However, scientific evidence shows that eating 3 serves of dairy every day will not only help your bones but may also help you manage your weight.

Research shows that a healthy vegetarian eating plan, or one made up of foods that come mostly from plants, may be linked to lower levels of obesity, lower blood pressure, and a reduced risk of heart disease. But going vegetarian will only lead to weight loss if you reduce the total number of calories you take in. Some vegetarians may make food choices that could lead to weight gain, such as eating a lot of food high in sugar, fats, and calories.

Food science is the applied science devoted to the study of food .Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. Food Science allows us to make the best use of our food resources and minimize waste. Food scientists may study more fundamental phenomena that are directly linked to the production of food Technology products and its properties. Most food materials are of biological origin. How they behave in harvesting, processing, distribution, storage and preparation is a complex problem. Full awareness of all important aspects of the problem requires broad-based training. The Food Scientist supply this bounty by learning to apply a wide range of scientific knowledge to maintain a high quality, abundant nutrition supply. The strategy of food science and technology professionals is to advance the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere in integral to that evolution.

Food chemistry is all about coming up with new flavors of foods, and seeing what foods and chemicals work well together. In order to do this you need a wide knowledge of molecular properties, in order to ensure the success of the newly formed foods, which need to meet standard government requirements like Nutritional Requirements. Carl Wilhelm Scheele isolated malic acid from apples in 1785. This and many other things contributed to the food Technology world that exists today. A flavour chemist is an example of a career in this industry. Microencapsulation is also an efficient way of ensuring good practice in livestock farming by supplementing feed with vitamins or antibiotic alternatives. Bio encapsulation, or entrapment, is one of the process in Food Technology by which the active ingredient is densely packed into minute particles of liquid or solid material (encapsulant) or coated by a shielding material.

The food produced by Nanotechnology is called Nano food where nanoparticles, nanotechnology techniques or tools are used during cultivation, production, processing, or packaging of the food in Food Technology.

Molecular Gastronomy

Pro biotics and Functional Foods

Food Toxicology

Post harvest Technology

Microencapsulation and bioencapsulation of food

Micro and nano structure of food

Flavour Chemistry

Nutrition therapy is a holistic treatment offering a therapeutic approach to treating medical conditions including addiction and alcohol abuse. It’s achieved through a tailored diet devised and monitored by a medical professional, dietitian, or professional nutritionist. Diets are normally based upon the combination of medical record, physical examination, and dietary history. Operating under the belief that many medical conditions may be made worse by poor diet, nutrition therapy aims to correct or treat drug and alcohol addiction through healthy, monitored eating. If you’re suffering from drug and alcohol addiction, this type of therapy may be very beneficial to you.

Medical Nutrition Therapy

Cognitive Nutrition Therapy

Amino Acid Nutrition Therapy

Nutritional Therapy