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27th European Nutrition and Dietetics Conference, will be organized around the theme “”

Nutrition Congress 2021 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 2021

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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.


  • Track 1-1Hospital Dietaries in Patient Care
  • Track 1-2Food Safety Network
  • Track 1-3 Food Quality, Safety and Sustainability
  • Track 1-4Nutrition Transition
  • Track 1-5Nutrition Transition


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.


  • Track 2-1Nutrition and non melanoma skin cancers
  • Track 2-2Nutrition therapy for Cancer patient
  • Track 2-3Dietetics During Cancer treatment


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.


  • Track 3-1Parenteral nutrition
  • Track 3-2Public health and Consumer Protection
  • Track 3-3Vitamin and Mineral Deficiency Disorders
  • Track 3-4 Nutritional assessment


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.


  • Track 4-1 Food Intolerance
  • Track 4-2Depression
  • Track 4-3Fatigue Disorders
  • Track 4-4Mental Disorders
  • Track 4-5 Iodine Deficiency Disorders
  • Track 4-6 Health and nutritional status and feeding practices
  • Track 4-7Recommended nutrient intakes
  • Track 4-8Energy and macronutrients
  • Track 4-9Farm environment


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.


  • Track 5-1 Health and nutritional status and feeding practices
  • Track 5-2Recommended nutrient intakes
  • Track 5-3Energy and macronutrients


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.


  • Track 6-1Nutritional Biochemistry
  • Track 6-2Food Science of Animal Resources
  • Track 6-3Effects of malnutrition in children- Treatment strategies


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.


  • Track 7-1Diabetes Diet, Eating & Physical Activity
  • Track 7-2 Protein Diet
  • Track 7-3Weight-loss planning
  • Track 7-4Carbohydrate counting


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.


  • Track 8-1Exercise, Nutrition and Health
  • Track 8-2Amino Acid Metabolism in Exercise
  • Track 8-3 The Overweight Athlete


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.


  • Track 9-1 Dairy products
  • Track 9-2 Food contact surfaces
  • Track 9-3 Canned seafood products


Heftiness is characterized by utilizing weight file (BMI) and is assessed as far as fat circulation and aggregate cardiovascular hazard factor. Heftiness is for the most part caused by a blend of over the top admission, absence of physical movement and hereditary powerlessness Sustenance is portrayed by the systems in which animals or plants takes and uses substances. Fundamental supplements are protein, sugar, fat, vitamins, minerals and electrolytes. 85% of step by step imperativeness use from fat and sugars and 15% from protein. In individuals, sustenance is the most part expert through the route toward setting nourishment into our mouths, gnawing and swallowing it. The required measures for the principal supplements are differentiating by age and the state of the body, for Instance: physical development, diseases display (e.g. prostate harm, chest tumor or incapacitated bones – known as osteoporosis), meds, pregnancy and lactation


  • Track 10-1Diabetes nutrition
  • Track 10-2Nutrition and Weight Status
  • Track 10-3Marketing to Kids for Healthy Life
  • Track 10-4Childhood obesity and risk factors