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29th European Nutrition and Dietetics Conference, will be organized around the theme “Focusing on Innovative Strategies in Nutrition Research Challenges with COVID-19”

Nutrition Congress 2022 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Nutrition Congress 2022

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Poor diet or lack of proper dietary intake leads to malnutrition or nutritional deficiency. In some cases it is the effect of excess or imbalances in energy intake. Therefore the term malnutrition covers 2 broad group of conditions- First is under-nutrition & the second one is Obesity or overweight. This condition may lead to several fatal or life threatening diseases if not controlled at the initial stage. Poor diet may lead to lack of vitamins & minerals which can lead kwashiorkor (due to lack of protein), Scurvy (lack of Vitamin C). According to the record of World Health Organization (WHO), 462 million people world-wide are malnourished, and underdeveloped due to poor diet affects 159 million children globally. This condition may complicate the disease like malaria, measles, pneumonia & diarrhoea. On the other hand obesity may lead to the risk of some non-communicable disease like heart disease, stroke, diabetes and cancer. According to survey malnutrition affects approximately all countries with 1.9 billion overweight while 462 million underweight. A healthy balanced diet is recommended for prevention of malnutrition.

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 Paediatrics (AAP) that addressed the use of hypoallergenic infant formulas and included provisional recommendations for dietary management for the prevention of atopic disease.

Clinical Nutrition is sustenance of patients in social protection. Clinical in this sense suggests the organization of patients, including outpatients at focuses, (and basically) inpatients in specialist's offices. It merges essentially the legitimate fields of support and dietetics. It plans to keep a sound essentialness alter in patients, and giving sufficient wholes distinctive supplements, for instance, protein, vitamins, minerals.

Nutritional science is the study of how an organism is sustained, and includes the study of Nutrition and metabolism. Nutritional science shelters an extensive spectrum of disciplines. Nutrients must be obtained from diet, since the human body does not synthesize them and are charity to generate energy, notice and respond to environmental surroundings, move, excrete wastes, respire. Healthy food habit is becoming ever more of a science, with new research showing us which foods may reduction our risk of disease, and which are progressively pointed to as the criminals behind ill health. Researchers are looking to better recognise how nutrients work in our bodies, with studies that investigate the diets of people with heart diseasecancer, and other diseases, along with research aimed at helping people to lose weight, or maintain weight loss. There are various classes of nutrients such as carbohydrates, lipids, proteins, water, vitamins and minerals which are required for the body to function and maintain overall health.

Current research in Nutrition is screening which foods may lower the danger of disease, and which are responsible for illness. Researchers across the sphere are looking for better considerate of Food Safety network, Food and nutrient intake dietary pattern and dietary guide, Food Quality, Safety and Sustainability. Current study is contribution innovative information about the connection among nutrition and health

The field of inquiry of the role of nutrition in the cancer process is very extensive. It is becoming clearer as research continues that nutrition dramas 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 deliberate in relation to its impact on tumour formation/regression or some other end point of cancer at a particular site in the body. These studies are very obliging in seeing the details of the mechanisms of disease. However, they do not benefit give an overall picture of how to prevent cancer on a dietary level. Even less, they tell little of how to eat once a person already has a cancer and would like to eat a diet that is favourable to their recovery.

 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 non nutrients that may be harmful (such as cholesterol, dyes, and preservatives) or beneficial (such as antioxidants).

 Nutrition is a critical part of diabetes care. Balancing the accurate amount of carbohydrates, fat, protein along with fibre, vitamins then minerals helps us to maintain a healthy diet and a healthy lifestyle. Getting the balance right can help the body to stay in major condition, but what is the right balance of nutrients? People have been quarrelling over the ideal mix for generations and the discussion still rages today. For people with diabetes, there is at least one extra consideration for our nutritional needs and that is the question of how our blood sugar levels will respond to different diets.

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 qualityvitaminsminerals, and other nutrients have important roles to play in general or overall nutrition. There are several major reasons to study interactions between muscle protein interaction 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 centre 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.

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 “under nutrition”. 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. 



Nutritional Immunology geared toward working out how food plan and nutritional explanations have an impact on the immune responses, thereby regulating health and disease effects. Past supplying most important nutrients, food plan can actively have an effect on the immune procedure. Naturally taking place compounds like linoleic acid, abscisic acid, polyunsaturated fatty acids, resveratrol, curcumin, limonin, diet E, nutrition A, and diet D modulate immune responses. Diet performs a most important role in the renovation of well-being and the medication of disorder. Normal rising of nutritional immunology is since of the harmful outcome of malnutrition on the immune approach. Nutritional deficiency or unbalanced diet compromises the immune response leading to accelerated susceptibility to infectious ailments, melanoma, suboptimal response to vaccinations, and other immunological problems.