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25th European Nutrition and Dietetics Conference, will be organized around the theme “Innovative strategies of improving health with best Nutrition”

Nutrition Congress 2019 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 2019

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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 1-1Nutritional assessment
  • Track 1-2Enteral or parenteral route - Strategy
  • Track 1-3Parenteral nutrition
  • Track 1-4Considerations during intensive care
  • Track 1-5Complications - trouble shooting and Follow-up
  • Track 1-6Farm environment
  • Track 1-7Public health and Consumer Protection

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. This report is not directed at the treatment of atopic disease once an infant or child has developed specific atopic symptoms.

  • Track 2-1Health and nutritional status and feeding practices
  • Track 2-2Recommended nutrient intakes
  • Track 2-3Energy and macronutrients
  • Track 2-4Vitamins
  • Track 2-5Minerals other than iron, Control of iron deficiency
  • Track 2-6Breastfeeding and alternatives
  • Track 2-7Caring practices

Nutritional science is the study of how an organism is nourished, and includes the study of Nutrition and metabolism. Nutritional science shelters a wide spectrum of disciplines. Nutrients must be obtained from diet, since the human body does not synthesize them and are used 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 decrease our risk of disease, and which are progressively pointed to as the culprits 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 3-1Nutritional Biochemistry
  • Track 3-2Dietary guidelines and nutrition assessment studies
  • Track 3-3Food Science of Animal Resources
  • Track 3-4Nutrition and metabolism
  • Track 3-5Effects of malnutrition in children- Treatment strategies
  • Track 3-6Nutrition literacy

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

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

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 5-1The Role of Nurses and Nutrition in Healthy Patients
  • Track 5-2Vitamin and Mineral Deficiency Disorders
  • Track 5-3Mental Disorders
  • Track 5-4Food Intolerance
  • Track 5-5Fatigue Disorders
  • Track 5-6Depression
  • Track 5-7Responsibilities of Nurses in Nutrition chart
  • Track 5-8Screening and Assessment of Nutritional status
  • Track 5-9Nutritional care 
  • Track 5-10Nutrition education 
  • Track 5-11Iodine Deficiency Disorders

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 tumour 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 6-1Nutrition and non melanoma skin cancers
  • Track 6-2Nutrition therapy for Cancer patient
  • Track 6-3Managing eating problems caused by surgery, radiation and chemotherapy
  • Track 6-4Dietetics During Cancer treatment

Nutrition is a critical part of diabetes care. Balancing the right amount of carbohydrates, fat, protein along with fibre, vitamins and minerals helps us to maintain a healthy diet and a healthy lifestyle. Getting the balance right can help the body to stay in prime condition, but what is the right balance of nutrients? People have been arguing 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 7-2Protein Diet
  • Track 7-3Weight-loss planning
  • Track 7-4Carbohydrate counting
  • Track 7-5Food and Fitness

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).

 

  • Track 8-1New patterns of diet and disease
  • Track 8-2Food safety and nutrition
  • Track 8-3Inequalities and food choice
  • Track 8-4Nutrition and Confectionery food-stuffs – Organic Biscuits
  • Track 8-5Canned vegetables
  • Track 8-6Nutrition and health- Organic drinks(Cereals and Soya beans)

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.

  • Track 9-1Immune system boosters
  • Track 9-2Enhancing immunity by dietary consumption 
  • Track 9-3Oats and Barley consumption
  • Track 9-4Fortified Cereals, Mushrooms and Herbal tea

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 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 10-1Exercise, Nutrition and Health
  • Track 10-2Amino Acid Metabolism in Exercise
  • Track 10-3Nutrition, Neurotransmitters and Central Nervous System Fatigue
  • Track 10-4Temperature Regulation and Fluid and Electrolyte Balance
  • Track 10-5The Overweight Athlete
  • Track 10-6Eating Disorders in Athletes
  • Track 10-7Sports Specific Nutrition- Sprinting, Distance Running, Cycling, Team Sports, Gymnastics

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 11-1Dairy products
  • Track 11-2Meats and fish
  • Track 11-3Food contact surfaces
  • Track 11-4Canned seafood products

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. Some of the symptoms and signs to watch out for include:

  • Loss of appetite
  • Weight loss – clothes, rings, jewellery, dentures may become loose
  • Tiredness, loss of energy
  • Reduced ability to perform normal tasks
  • Reduced physical performance – for example, not being able to walk as far or as fast as usual
  • Altered mood – malnutrition can be associated with lethargy and depression
  • Poor concentration
  • Track 12-1Types and syndromes
  • Track 12-2Nutritional deficiency diagnosis
  • Track 12-3Prevalence of malnutrition
  • Track 12-4Effectiveness of interventions
  • Track 12-5Malnutrition and long term problems

The Nutraceuticals are an un-poisonous food feature that has technically recognized wellbeing uses, together with disease medication or prevention.” including ailment therapy or prevention.” The realistic component of the meals must be standardized in the nutraceutical product and produced below excellent manufacturing practices (GMPs). Probiotic meals and beverages are dark chocolate involves probiotics and antioxidants to preserve your stomach healthful and your sweet tooth satisfied and a standard Korean side dish, kimchi is fermented and pickled cabbage that can be very spicy. Full of nutrients, calcium, and probiotics it’s an great and hot strategy to keep healthy and in addition soy naturally includes some probiotic advantages, but new soy milk products available on the market have delivered additional reside cultures.

 

  • Track 13-1Bioactive Nutraceuticals
  • Track 13-2Diet & Cognition

Vitamins are biological constituents in food that are required in traces amounts for development and for upholding good health. The vitamins comprise vitamin E k, vitamin D, vitamin K, vitamin A, and folate, biotin, vitamin B12, vitamin B6, thiamin, niacin, pantothenic acid, riboflavin, and vitamin C. Vitamins are essential in the food in simply minute amounts, in disparity to the energy constituents of the diet. The energy constituents of the diet are sugars, fats, starches, these occur in comparatively huge quantities in the diet. Maximum of the vitamins are strictly related with a consistent vitamin insufficiency disease. Vitamin D, eficiency pointers to diseases of the bones for instance osteoporosis. Vitamin E insufficiency happens lone infrequently, and leads to nerve damage. Vitamin A insufficiency is shared through the inferior portions of the world, and reasons night blindness. Serious vitamin A insufficiency cans consequence in xerophthalamia, a disorder which, if gone unprocessed, marks in total blindness. Vitamin K insufficiency leads in impulsive hemorrhage. Slight or reasonable folate insufficiency is quite general thing through the world, and can consequence from the disability to eat green, leafy vegetables and fruits. Folate insufficiency sources megaloblastic anemia, which is described by the attendance of big abnormal cells called megaloblasts in the mixing blood. The indications of megaloblastic anemia are drowsiness and weakness.

 

  • Track 14-1Vitamins
  • Track 14-2Enzymology
  • Track 14-3Lipids

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

 

  • Track 15-1Liver diseases
  • Track 15-2Iron deficiency and Hemochromatosis (Iron Overload)
  • Track 15-3Macular Degeneration
  • Track 15-4Chronic Fatigue Syndrome (CFS or SEID)
  • Track 15-5Metabolic Syndrome
  • Track 15-6Menstrual Cramps and Premenstrual Syndrome (PMS) Medication
  • Track 15-7Nutrition related Cardiovascular & Metabolic Diseases
  • Track 15-8Cholestatic liver diseases

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 behaviour 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 16-1The Discipline of Psychology and Nutrition
  • Track 16-2Perception, Visualization, and Eating Patterns
  • Track 16-3Psychoanalytic Approach and Eating Patterns
  • Track 16-4Biology and Eating Behaviour
  • Track 16-5Sleep Deprivation and Hunger
  • Track 16-6Cross-Cultural Differences and Eating Behaviour
  • Track 16-7Psychiatric Nutritional treatment

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 17-1Innovative diagnostic and therapeutic products
  • Track 17-2Effect of social and behavioral factors on nutrition
  • Track 17-3High risk nutrition disorders Management
  • Track 17-4Healthy life style promotion
  • Track 17-5Nutrition quality on consumer health

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 a reduced risk of obesity.

 

  • Track 18-1Obesity and its Treatment
  • Track 18-2Areas of Adipose Fat Distribution
  • Track 18-3Dietary Modification and Exercise Pattern
  • Track 18-4Behaviour Modification
  • Track 18-5Underweight and its treatment

Nutrition and food science have each improved the expansion of an abundant, nutritious, safe food supplyA healthy diet should comprise of all of the obligatory nutrients and adequate calories to balance energy spending and provide for growth and maintenance thru the life cycle. Significantly, dietary factors are linked with 5 of the 10 leading causes of death, counting coronary heart disease, certain types of cancerstrokenoninsulin dependent diabetes mellitus and atherosclerosis. Nutritionis essential for Healthy Life Style Promotion and progression over the whole life expectancy. Great wellbeing is critical to carrying on with a profitable life, addressing vital needs and adding to group life, Nutrition stimuli to a Healthy way of life advancement. Importance of Food and Nutrition in Health is an inevitably essential preference for populations round the globe. Sustenance is gradually concerned with metabolic methods and digestion system, the organization of biochemical paces through which substances among living life forms change starting with one edge then onto the next.

  • Track 19-1Food and Nutrition Management
  • Track 19-2Minerals and Vitamins
  • Track 19-3Nutrient Bioavailability
  • Track 19-4Food Science of Animal Resources
  • Track 19-5Genetically modified foods

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.

  • Track 20-1Nutrition criteria, labelling
  • Track 20-2Food Quality, Safety and Sustainability
  • Track 20-3Food and nutrient intake dietary pattern and dietary guide
  • Track 20-4Food Safety network
  • Track 20-5Hospital Dietaries in Patient Care
  • Track 20-6Nutrition – Developed vs Underdeveloped country
  • Track 20-7Natural Food-Based Supplements