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21st European Nutrition and Dietetics Conference, will be organized around the theme “Highlighting latest advancements in Nutrition and Dietetics & Application of Nutrition Knowledge for better and healthier life”
Nutrition Congress 2018 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 2018
Submit your abstract to any of the mentioned tracks.
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- Track 1-1Nutritional assessment
- Track 1-2Enteral or parenteral route - Strategy
- Track 1-3Parenteral nutrition
- Track 1-4Considerations during intensive care
- Track 1-5kidney failure, liver failure
- Track 1-6Complications - trouble shooting and Follow-up
- Track 1-7The NuTRIflex® Syste
- Track 1-8Farm environment
- Track 1-9Public health and Consumer Protection
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 acidsbetween 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.
- Track 2-1Exercise, Nutrition and Health
- Track 2-2Amino Acid Metabolism in Exercise
- Track 2-3Nutrition, Neurotransmitters and Central Nervous System Fatigue
- Track 2-4Temperature Regulation and Fluid and Electrolyte Balance
- Track 2-5The Overweight Athlete
- Track 2-6Eating Disorders in Athletes
- Track 2-7Sports Specific Nutrition- Sprinting, Distance Running, Cycling, Team Sports, Gymnastics
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.
- Track 3-1Fruits and vegetables
- Track 3-2Genetically modified food
- Track 3-3Transgenic crops
- Track 3-4Nutritional benefits
- Track 3-5Nutritional Quality of Harvested food
- Track 3-6Sustainable Farming Systems and Nutrient Dense food
- Track 4-1Dairy products
- Track 4-2Meats and fish
- Track 4-3Food contact surfaces
- Track 4-4Canned seafood products
- Track 5-1Types and syndromes
- Track 5-2Nutritional deficiency diagnosis
- Track 5-3Prevalence of malnutrition
- Track 5-4Effectiveness of interventions
- Track 5-5Malnutrition and long term problems
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.
- Track 6-1Liver diseases
- Track 6-2Iron deficiency and Hemochromatosis (Iron Overload)
- Track 6-3Macular Degeneration
- Track 6-4Chronic Fatigue Syndrome (CFS or SEID)
- Track 6-5Metabolic Syndrome
- Track 6-6Menstrual Cramps and Premenstrual Syndrome (PMS) Medication
- Track 6-7Nutrition related Cardiovascular & Metabolic Diseases
- Track 6-8Cholestatic liver diseases
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.
- Track 7-1Nutrition and nonmelanoma skin cancers
- Track 7-2Nutrition therapy for Cancer patient
- Track 7-3Managing eating problems caused by surgery, radiation, and chemotherapy
- Track 7-4Dietetics During Cancer treatment
- Track 7-5After treatment
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. Maternalunder 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.
- Track 8-1Physiological Changes in Pregnancy
- Track 8-2Weight Gain During Pregnancy
- Track 8-3Need for Additional Nutrients to Meet the Demand
- Track 8-4Nutritional Requirements During Pregnancy
- Track 8-5Problems During Pregnancy
- Track 8-6Physiology of Lactation
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 diseasesincreasingly 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.
- Track 9-1Health and nutritional status and feeding practices
- Track 9-2Recommended nutrient intakes
- Track 9-3Energy and macronutrients
- Track 9-4Vitamins
- Track 9-5Minerals other than iron, Control of iron deficiency
- Track 9-6Breastfeeding and alternatives
- Track 9-7Caring practices
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.
- Track 10-1Growth Spurt
- Track 10-2Physical, Physiological and Psychological Changes
- Track 10-3Recommended Nutrient Allowances
- Track 10-4Change in Eating Habits
- Track 10-5Nutrition Related Problems
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.
- Track 11-1Obesity and its Treatment
- Track 11-2Areas of Adipose Fat Distribution
- Track 11-3Dietary Modification and Exercise Pattern
- Track 11-4Behaviour Modification
- Track 11-5Underweight and its treatment
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.
- Track 12-1Functions of the Gastrointestinal Tract
- Track 12-2Causes, Symptoms and Dietary Modifications of Diarrhoea
- Track 12-3Oral Rehydration Therapy (ORT)
- Track 12-4Constipation
- Track 12-5Dietary Modifications – High Fibre Diet
- Track 12-6Meaning of the Terms Peptic, Gastric and Duodenal Ulcer
- Track 12-7Aggressive and Protective Factors for Gastro duodenal Mucosa
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.
- Track 13-1The Discipline of Psychology and Nutrition
- Track 13-2Perception, Visualization, and Eating Patterns
- Track 13-3Psychoanalytic Approach and Eating Patterns
- Track 13-4Biology and Eating Behaviour
- Track 13-5Sleep Deprivation and Hunger
- Track 13-6Cross-Cultural Differences and Eating Behaviour
- Track 13-7Psychiatric Nutritional treatment
- Track 13-8Evolutionary Psychology’s Explanation for Obesity and, Anorexia and Nervosa in Western Society
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).
- Track 14-1New patterns of diet and disease
- Track 14-2Food safety and nutrition
- Track 14-3Inequalities and food choice
- Track 14-4Nutrition and Confectionery food-stuffs – Organic Biscuits
- Track 14-5Canned vegetables
- Track 14-6Nutrition and health- Organic drinks(cereals and soya beans)
- Track 15-1Nutrition criteria, labelling
- Track 15-2Food Quality, Safety and Sustainability
- Track 15-3Food and nutrient intake dietary pattern and dietary guide
- Track 15-4Food Safety network
- Track 15-5Hospital Dietaries in Patient Care
- Track 15-6Nutrition – Developed vs Underdeveloped country
- Track 15-7Natural Food-Based Supplements
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.
- Track 18-1Food Security
- Track 18-2Food Science
- Track 18-3Food Physical Chemistry
- Track 18-4Molecular Gastronomy
- Track 18-5Herbal Food Supplements
- Track 18-6Nutritional Cytokines
In the field of medicine, clinicians cure diseases and injuries one patient one time. But in public health, the disease prevention and injury. Public health educators, practitioners and researchers effort with groups and people. They recognize the reasons of disease and incapacity. They instrument broader scale solutions.
- Track 19-1Innovative diagnostic and therapeutic products
- Track 19-2Effect of social and behavioral factors on nutrition
- Track 19-3High risk nutrition disorders Management
- Track 19-4Healthy life style promotion
- Track 19-5Nutrition quality on consumer health
Urge for food is the want for food, stimulated by means of the sight, odor, or idea of meals and accompanied through the waft of saliva in the mouth and gastric juice in the stomach. The stomach wall additionally receives one more blood supply in preparation for its digestive undertaking. Appetite is psychological, based on memory and associations, as when put next with starvation, which is physiologically aroused by using the physique's want for food. Lack or lack of appetite, referred to as anorexia, may be as a result of subjectively unpleasant food, environment, or corporation, or a symptom of either a physical disorder or an emotional disturbance. Excessive urge for food may be an indication of both a metabolic ailment and an emotional disturbance.
- Track 20-1Appetite
- Track 20-2Caloric Diet
- Track 20-3Dietary Guidelines
- Track 20-4Dietary Ingredients
- Track 20-5Dietary Management
- Track 21-1Vitamins
- Track 21-2Enzymology
- Track 21-3Lipids
- Track 22-1Mental disorders
- Track 23-1Renal Nutrition
- Track 24-1Bioactive Nutraceuticals
- Track 24-2Diet & Cognition
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.
Nutritional toxicology is a specialty that mixes the backgrounds and study systems of vitamin and toxicology. Many issues of massive value to wellbeing and meals defense contain interactions of nutrition procedure and requirement with the results of toxicological affect. Answer of those issues requires study that meets the procedural and design criteria of experimental diet and these of experimental toxicology. The relationships are also described in three general classes: (1) have an impact on of nutrition on toxicities; (2) have an impact on of toxicants on vitamin; and (3) toxicities of nutrients. Trypsin inhibitor study, an instance of diet impacting on toxicological response, illustrates the need of controlling dietary composition facets that may confound the outcome. Prolonged acetaminophen administration supplies an example of the effects of toxicants on dietary requirement and function which might be predominant for people with marginal sulphur amino acid consumption.
Dietary metabolomics is quickly developing to utilize little atom substance profiling to bolster incorporation of weight-reduction plan and sustenance in complicated biosystems study. Nutrigenomics is a department of dietary genomics and is the study of the consequences of meals and meals constituents on gene expression. Foodomics has been just lately defined as a new discipline that studies meals and diet domains via the appliance of developed omics applied sciences where MS tactics are considered crucial. Purposes of Foodomics incorporate the genomic, transcriptomic, proteomic, and/or metabolomic be trained of meals for compound profiling, authenticity, and/or biomarker-detection regarding meals nice or safety; the progress of latest transgenic foods, food contaminants, and entire toxicity experiences; new investigations on meals bioactivity, food results on human health. The tuition of Michigan diet weight problems research core (UM NORC) began in 2010, supported with the aid of the countrywide Institute of Diabetes and Digestive and Kidney ailments (NIDDK).