From the athletes’ point of view, there is nutrition related to workouts and events, and general nutrition. Nutrition related to workouts and events refers to nutrition before, during, and after workouts and events. It is about pre exercise, during exercise, and post-exercise nutrition. It is mostly about fluids and carbohydrate calories. It is a little about sodium. Of course, caloric mix and quality, vitamins, minerals, and other nutrients have important roles to play in general or overall nutrition. There are several major reasons to study interactions between muscle protein imteraction during and after exercise and nutrition. Muscle contains a large pro-portion of the total protein in the adult body (40%) and accounts for between one third and one half of all protein turnover in the body. Its total mass and cellular biology are markedly affected by the extent and type of its habitual contractile activity; furthermore, muscle is important not only as a machine for the transduction of chemical energy into mechanical work, but it is also engaged in the diurnal regulation of the ebb and flow of amino acids between the center and the periphery with feeding and fasting, and muscle can be considered to be a store of energy and nitrogen during starvation and disease and after injury.

Plants are irreplaceable food resources for humans.  Synthetic chemicals and petroleum derivatives can replace many plant-derived medicines, fibers, and dyes; metal, brick, and concrete can replace wood; but there is no substitute for plant-derived foods. Almost all human foods are plants or organisms that eat plants.  Saprophytic fungi contribute relatively little to the average caloric intake of most people. The first humans gathered wild species. Modern cultures rely on high-yielding cultivars, giving them greater control over food supplies.  While food scarcity and famine remain threats in some parts of the world (e.g., sub Saharan Africa and the Indian subcontinent), more than 90% of the world has a predictable and sufficient source of food.

Animal nutrition deals with nutritional benefits on consumption of dairy products, genetically modified  animal nutrition, meats and fish and also a section view to farm environment.

Billions of people around the world consume milk and dairy products every day. Not only are milk and dairy products a vital source of nutrition for these people, they  also present livelihoods opportunities for farmers, processors, shopkeepers and other stakeholders in the dairy value chain. But to achieve this, consumers, industry and governments need up-to-date information on how milk and dairy products can contribute to human nutrition and how dairying and dairy-industry development can best contribute to increasing food security and alleviating poverty.  The rapid rise in aggregate consumption of meat and milk is propelled by millions of people with rising incomes diversifying from primarily starch-based diets into diets containing growing amounts of dairy and meat industry. The underlying forces driving these trends are set to continue, and the potential for increased demand for livestock products remains vast in large parts of the developing world. Growing consumption of dairy and other livestock products is bringing important nutritional benefits to large segments of the population of developing countries, although many millions of people in developing countries are still not able to afford better-quality diets owing to the higher cost.

Malnutrition is a state of nutrition in which a deficiency or excess (or imbalance) of energy, protein and other nutrients causes measurable adverse effects on tissue / body form (body shape, size and composition) and function and clinical outcome. The term malnutrition does include obesity; however BAPEN is focussed on the problem of “undernutrition”.

Malnutrition can often be very difficult to recognise, particularly in patients who are overweight or obese to start with. Malnutrition can happen very gradually, which can make it very difficult to spot in the early stages. Some of the symptoms and signs to watch out for include:

1. Loss of appetite
2. Weight loss – clothes, rings, jewellery, dentures may become loose
3. Tiredness, loss of energy
4. Reduced ability to perform normal tasks
5. Reduced physical performance – for example, not being able to walk as far or as fast as usual
6. Altered mood – malnutrition can be associated with lethargy and depression
7. Poor concentration

The world has traditionally focused on the vast magnitude of the many forms of nutritional deficiency, along with their associated mortality and morbidity in infants, young children and mothers. However, the world is also seeing a dramatic increase in other forms of malnutrition characterized by obesity and the long-term implications of unbalanced dietary and lifestyle practices that result in chronic diseases such as cardiovascular disease (CVD), cancer and diabetes. All forms of malnutrition's broad spectrum are associated with significant morbidity, mortality, and economic costs, particularly in countries where both under- and over nutrition co-exist as is the case in developing countries undergoing rapid transition in nutrition and lifestyle. Diet and nutrition are important factors in the promotion and maintenance of good health throughout the entire life course. Their role as determinants of chronic NCDs is well established and they therefore occupy a prominent position in prevention activities. All important aspect, symptoms and treatment of different chronic diseases like Liver diseases, Iron deficiency and Hemochromatosis (Iron Overload), Macular Degeneration, Chronic Fatigue Syndrome (CFS or SEID), Metabolic Syndrome, Hodgkin's Disease, Menstrual Cramps and Premenstrual Syndrome (PMS) Medication, Cardiovascular Diseases, Cholestatic liver will be discussed.

The field of investigation of the role of nutrition in the cancer process is very broad. It is becoming clearer as research continues that nutrition plays a major role in cancer. It has been estimated by the American Institute for Cancer Research and the World Cancer Research Fund that 30–40 per cent of all cancers can be prevented by appropriate diets, physical activity, and maintenance of appropriate body weight. It is likely to be higher than this for some individual cancers. Most of the research on nutrition and cancer has been reductionist; that is, a particular food or a nutrient has been studied in relation to its impact on tumor formation/regression or some other end point of cancer at a particular site in the body. These studies are very helpful in seeing the details of the mechanisms of disease. However, they do not help give an overall picture of how to prevent cancer on a dietary level. Even less, they tell little of how to eat when a person already has a cancer and would like to eat a diet that is favourable to their recovery.

From time immemorial it has been recognized that women especially pregnant and lactating women form one of the most vulnerable segments of the population from nutritional point of view. Maternal under nutrition is associated with low birth weight and all its attendant adverse consequences. Epidemiological studies has documented the magnitude and adverse consequences of chronic energy deficiency (CED) on the mother child dyad and paved way for effective intervention programmes to address under nutrition during pregnancy and lactation. Too early, too close, too many and too late pregnancy adversely affect nutrition and health status of the mother child dyad; timely contraceptive care has become an indirect effective intervention to prevent deterioration in maternal and child nutrition. Yet another important indirect cause of under nutrition continues to be infections; under nutrition increases the susceptibility for infections; infections aggravate under nutrition. With the advent of HIV epidemic, it is inevitable that over the next decade there will be an increase in under nutrition in women due to HIV infection. While under nutrition continues to be major problem as in the earlier decades, the current decade has witnessed the progressive rise of over nutrition in women during reproductive age especially among the affluent segments of population both in urban and in rural areas. It has become imperative to assess the pregnant women diet and nutrition and give them appropriate advice and care.

Over the past several decades, the incidence of atopic diseases such as asthma, atopic dermatitis, and food allergies has increased dramatically. Among children up to 4 years of age, the incidence of asthma has increased 160%, and the incidence of atopic dermatitis has increased twofold to threefold. The incidence of peanut allergy has also doubled in the past decade. Thus, atopic diseases increasingly are a problem for clinicians who provide health care to children. It has been recognized that early childhood events, including diet, are likely to be important in the development of both childhood and adult diseases. This clinical report will review the nutritional options during pregnancy, lactation, and the first year of life that may or may not affect the development of atopic disease. Although atopic diseases have a clear genetic basis, environmental factors, including early infant nutrition, may have an important influence on their development and, thus, present an opportunity to prevent or delay the onset of the disease. This clinical report replaces an earlier policy statement from the American Academy of Pediatrics (AAP) that addressed the use of hypoallergenic infant formulas and included provisional recommendations for dietary management for the prevention of atopic disease. This report is not directed at the treatment of atopic disease once an infant or child has developed specific atopic symptoms.

The phenomenal growth that occurs in adolescence, second only to that in the first year of life, creates increased demands for energy and nutrients. Total nutrient needs are higher during adolescence than any other time in the lifecycle. Nutrition and physical growth are integrally related; optimal nutrition is a requisite for achieving full growth potential. Failure to consume an adequate diet at this time can result in delayed sexual maturation and can arrest or slow linear growth. Nutrition is also important during this time to help prevent adult diet-related chronic diseases, such as cardiovascular disease, cancer, and osteoporosis. Prior to puberty, nutrient needs are similar for boys and girls. It is during puberty that body composition and biologic changes (e.g., menarche) emerge which affect gender-specific nutrient needs. Nutrient needs for both males and females increase sharply during adolescence. Nutrient needs parallel the rate of growth, with the greatest nutrient demands occurring during the peak velocity of growth. At the peak of the adolescent growth spurt, the nutritional requirements may be twice as high as those of the remaining period of adolescence.

Obesity is a growing concern because being overweight is widely regarded as a major risk factor for metabolic syndrome, cardiovascular disease, and premature death. Although the mechanisms for this weight gain have not been entirely elucidated, dietary factors may be important in the development of obesity. Diet consists of combinations of foods, and these individual components may have interactive or synergistic effects that make studying dietary factors in isolation difficult. Dietary patterns that represent a combination of foods may be more strongly associated with disease risk than an individual food and nutrient. Previous studies have reported that dietary patterns that are high in fruits, vegetables, and fibre might be associated with areduced risk of obesity.

Dietary modifications in gastrointestinal tract disorder are designed to alleviate symptoms, correct nutrient deficiencies, and, when possible, address the primary cause of difficulty. In disease, assessment of the nature and severity of the primary gastrointestinal problem precedes targeted medical, nutrition, and other forms of therapy. Increased intakes of energy, protein, vitamins, minerals, and electrolytes are frequently required to replace nutrients lost as a result of impaired digestive and absorptive capacity. Consistency, meal frequency, and other characteristics of the diet may be altered to fit the patient’s needs. Medical nutrition therapy (MNT) for all patients with diseases of the intestines must be individualized. The primary emphasis in dietary management isthe reduction of carbohydrate foods that are likely to be malabsorbed and fermented, including legumes, soluble fiber, resistant starches, and simple sugars such as fructose and alcohol sugars.

Psychology has been applied to the field of sports so that athletes can maximize their ability on the playing field and to the legal system so that the validity of eyewitness memory can be better understood. Businesses have long relied on psychologists for selection methods and tests for personnel, yet one discipline has yet to be tapped the field of nutrition. As is true of exercise, eating is a behavior important for optimal health. Eating meets basic biological needs, yet many people suffer health problems due to poor eating choices. For example, some people eat too much food for their level of activity and gradually become obese. Others restrict their food intake severely, resulting in serious health problems and even death. Drastically limiting food intake is often motivated by psychosocial factors such as a misguided desire to improve physical appearance or to enhance athletic performance. Good nutritional practices and weight control are two related but different issues in health psychology. Positive health behaviors include eating all necessary nutrients while preventing an accumulation of excess body fat. Body weight can be lost through starvation, but this is dangerous to health and results in undesirable losses of muscle and bone mass. Another important fact is that many adults who lose weight eventually regain it in the form of fat. This happens because they revert to previous eating and exercise patterns. Maintenance of a healthy body weight is central to good health.

The word nutrition first appeared in 1551 and comes from the Latin word nutrire, meaning “to nourish.” Today, we define nutrition as the sum of all processes involved in how organisms obtain nutrients, metabolize them, and use them to support all of life’s processes. Nutritional science is the investigation of how an organism is nourished, and incorporates the study of how nourishment affects personal health, population health, and planetary health. Nutritional science covers a wide spectrum of disciplines. As a result, nutritional scientists can specialize in particular aspects of nutrition such as biology, physiology, immunology, biochemistry, education, psychology, sustainability, and sociology. In 1946, the World Health Organization (WHO) defined health as “a state of complete physical, mental, and social well-being, and not merely the absence of disease or infirmity.” The foods we eat contain nutrients. Nutrients are substances required by the body to perform its basic functions. Nutrients must be obtained from diet, since the human body does not synthesize them. Nutrients are used to produce energy, detect and respond to environmental surroundings, move, excrete wastes, respire There are six classes of nutrients required for the body to function and maintain overall health. These are carbohydrates, lipids, proteins, water, vitamins, and minerals. Foods also contain nonnutrients that may be harmful (such as cholesterol, dyes, and preservatives) or beneficial (such as antioxidants).

The common nutrition criteria are not intended as a universally applicable system.  The choice of categories was motivated by the need to balance the need for simplicity and consistent treatment of similar products on the  one  hand  and,  on  the  other,  the  need  to  avoid  categories  so  broad  that  only  lax  nutrition  criteria would accommodate all types of products represented in a category. In order to ensure both robustness and fairness, it was necessary to create sub-categories within most of the nine categories.

Nutrition labelling 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.

The Nutrition Facts table gives you information about:

• Calories
• 13 core nutrients
• % Daily Value (% DV) of nutrients

All of the information in the Nutrition Facts table is based on an amount of food. This amount is always found at the top of the Nutrition Facts table.

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.

Although many people think that food and nutrition mean the same thing, they don’t. Food refers to the plants and animals we consume. These foods contain the energy and nutrients our bodies need to maintain life and support growth and health. Nutrition, in contrast, is a science. Specifically, it is the science that studies food and how food nourishes our bodies and influences our health. It identifies the processes by which we consume, digest, metabolize, and store the nutrients in foods, and how these nutrients affect our bodies. Nutrition also involves studying the factors that influence our eating patterns, making recommendations about the amount we should eat of each type of food, maintaining food safety, and addressing issues related to the global food supply. When compared with other scientific disciplines such as chemistry, biology, and physics, nutrition is a relative newcomer. The cultivation, preservation, and preparation of food has played a critical role in the lives of humans for millennia, but in the West, the recognition of nutrition as an important contributor to health has developed slowly only during the past 400 years.

It started when researchers began to make the link between diet and illness. For instance, in the mid-1700s, long before vitamin C itself had been identified, researchers discovered that the vitamin C–deficiency disease scurvy could be prevented by consuming citrus fruits. By the mid-1800s, the three energy-providing nutrients—carbohydrates, lipids, and proteins—had been identified, as well as a number of essential minerals. Nutrition was coming into its own as a developing scientific discipline.

Nutritional epidemiology is a subdiscipline of epidemiology and provides specific knowledge to nutritional science. It provides data about the diet-disease relationships that is transformed by Public Health Nutrition into the practise of prevention. The specific contributions of nutritional epidemiology include dietary assessment, description of nutritional exposure and statistical modelling of the diet-disease relationship. Dietary assessment is moving away from the food frequency questionnaire (FFQ) as main dietary assessment instrument in large-scale epidemiological studies towards the use of short-term quantitative instruments due to the potential of gross measurement errors. Web-based instruments for self-administration are therefore evaluated of being able to replace the costly interviewer conducted 24-h-recalls. Much interest is also directed towards the technique of taking and analysing photographs of all meals ingested, which might improve the dietary assessment in terms of precision. The description of nutritional exposure could greatly benefit from standardisation of the coding of foods across studies in order to improve comparability. For the investigations of bioactive substances as reflecting nutritional intake and status, the investigation of concentration measurements in body fluids as potential biomarkers will benefit from the new high-throughput technologies of mass spectrometry. Statistical modelling of the dietary data and the diet-disease relationships can refer to complex programmes that convert quantitative short-term measurements into habitual intakes of individuals and correct for the errors in the estimates of the diet-disease relationships by taking data from validation studies with biomarkers into account.