3^rd Global Congress on Nutrition and Food sciences October 18-19, 2021 Berlin, Germany

Nutrition is defined as a branch of science that compacts with the physiological body processes, understanding the part of nutrients and other substances for maintenance, growth, reproduction, health and disease of an organism.

Health can be distinct as an ailment of physical, mental and social well-being free from disease and infirmity. The maintenance and good health is accomplished through a blend of various physical, mental, and social factors. Health is a progressive notion highlighting social and peculiar resources, as well as physical capacities.

Aging states to the gradual physical, psychological, and social changes in an organism that leads to a superior risk of weakness, disease or death. Aging comprises oxidative stress, glycation, telomere shortening, side reactions, mutations, etc. It rises to the progressive damage to structure and functions of cells.

Nutritional deficiencies primarily occur when a person doesn't take adequate essential nutrients. An insufficient consumption of essential nutrients like proteins, vitamins, carbohydrates etc., in the intake can lead to Nutritional deficiency. It can be overwhelmed by consumption of balanced diet or taking supplements to balance the scarce nutrients in the body.  A healthy, nutritious and balanced diet is crucial for the overall health and well-being.

• Iron deficiency
• Iodine deficiency
• Vitamin D deficiency
• Vitamin B12 deficiency
• Calcium deficiency
• Vitamin A deficiency
• Magnesium deficiency

Food microbiology is the examine of the microorganisms that inhibit, form, or contaminate food. This consist of the study of microorganisms instigating food spoilage; pathogens that may reason for the disease (especially if food is improperly cooked or stored); microbes used to harvest fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with additional beneficial roles, such as producing probiotics.

Food technology is a channel of food science that connects with the production, preservation, quality control and research and enlargement of the food products. Early scientific research into food technology engrossed on food preservation. Nicolas Appert’s development in 1810 of the canning procedure was a significant event. The procedure wasn't termed canning then and Appert did not really know the principle on which his process worked, but canning has had a major influence on food preservation techniques.

Proper and stable nutrition is vibrant for maintenance of wellbeing and regular body functions.  Food is encompassed of macronutrients like protein, carbohydrate and fat that not only deal calories to provide energy for regular body functions but also play a specific role in maintaining complete health.

Food science is the study of physical, biological, and chemical composition of food, and the procedures underlying food processing. Food science research encompasses application of numerous techniques like Food technology for preservation, processing, packaging, distribution, and use of safe food.

• Food Microbiology
• Food Engineering & Processing
• Food Chemistry & Biochemistry
• Nutrition
• Sensory Analysis

Sports nutrition: Sports nutrition is the study and preparation of nutrition and diet in relation to successful health. It centers on the type and the size of fluids and food taken by a sportsperson.

Exercise: Exercise refers to the body activity that improves physical fitness and maintains overall health and wellness. It is implemented to help in development and to increase strength, to avoid aging, develop muscles and the cardiovascular system, to enhance athletic skills, weight loss or maintenance, to improve health and also for gratification.

Metabolism: Metabolism refers to a collection of life-sustaining chemical reactions in body. The three chief goals of metabolism include conversion of food to energy to carry out cellular processes and functions, the adaptation of food to building blocks for proteins, lipids, nucleic acids, and certain carbohydrates, and the removal of metabolic byproducts

The term metabolism can also state to the sum of all biochemical reactions that arise in living organisms, with ingestion and the carrying of substances into and between different cells. The clusters of reactions that follow within the cells come under intermediary metabolism or intermediate metabolism.

• Fitness
• Nutrition and recovery
• Catabolic Metabolism: The breaking down of compounds.
• Anabolic Metabolism: The building up (production) of compounds

Pediatric nutrition studies the dietary requirements of children to support growth and changes in organ function and body composition. Vigorous consumption in childhood and adolescence is chief for proper growth and development and plays vital role in preventing several health conditions. 

Nutrient-enriched diet aid the children to attain and maintain a healthy body weight and reduce the risk of developing health conditions such as High blood pressure, Heart disease, Type 2 diabetes, Cancer, and Iron deficiency.

A vigorous diet is vital for overall health and well-being, for maintenance of normal growth, development and ageing and for maintenance of a healthy body weight. It also diminishes the risk of diseases leading to overall build-up of healthy individual.

An excessive diet can source k which in turn leads to diseases such as blindness, scurvy, preterm birth, stillbirth and anemia. A morbid diet can also cause nutrient excess foremost to conditions such as obesity, cardiovascular disease, diabetes and osteoporosis.

Glucose present in the blood attained from consumed food is the key source of energy. Insulin released by pancreas benefits in absorption of glucose from into the cells to produce energy required to carry out cell processes and functions. Insufficient production or no production of insulin by pancreas can lead to an abnormal increase in blood glucose levels, a condition known as diabetes.

• Type 1 diabetes
• Type 2 diabetes
• Gestational diabetes
• Monogenic diabetes

Obesity is a health ailment in which accumulation excess body fat has negative impact on health. Sources of Obesity range from individual, socioeconomic to environmental causes and include diet, physical activity, urbanization, genetic susceptibility, mental disorders, and endocrine disorders.

Weight management raises to the methods and core physiological processes that contribute to a person's capability to reach and maintain a certain weight. Proper weight management strategies should frequently focus on achieving healthy weights through slow and steady weight loss, monitored by maintenance of a perfect body weight over time. Increasing obesity rates are a main concern everywhere the world understanding the basic science of weight management and some of the strategies for attaining and maintaining a healthy weight stands very important to a person's overall health since obesity is a risk factor for many chronic diseases, like Type 2 diabetes, hypertension and cardiovascular disease.

Food fraud is elucidated as the misleading affirmation of products which encompasses “tampering, internal substitution and food adulteration”. It comprises deception of food products by adding up dangerous ingredients and packaging arises when food is sold in a way of intentional act perpetrated for economic profit.

Food quality is the quality characteristics of the food which is delivered to customers which includes color, essence, shape and color.

Milk is an antique form of food kind to the humans and part of milk is in high position in the traditional diet chart. Dairy technology is the procedure of invention of new dairy products with food technology and processing industry. It includes the application of fermented products in food technology such as Butter, Curd, cheese which we use in our daily life.

Dairy booths developed one of the leading marketing distributors everywhere the world as there are many advantages of consuming milk products such as milk and curd which has a good sum of nutrients.

Probiotics comprise living microbes claimed to afford health benefits by restoring the gut flora. A developing probiotics market has led to the necessities for scientific confirmation of claimed benefits offered by microorganisms present in probiotic products. Sources of probiotics include food and dietary supplements.

The food safety covers health and hygiene obligation for food handling agents, food preparation and storage, aims to the declination of food-borne diseases. To attain the food safety, the engineers should certify the safe food practice to intercept from contamination and food poisoning. FDA is responsible for caring the public health to make sure the safety and security of human drugs and food.

Now a days FDA is defending the contamination of food where they will reduce the quality of the food by eradicating nutritional content or they will add some second-class ingredients to the products

Food for medical function is used to accomplish the diet regime of patients with specific diseases, disorders or medical condition. It comprises dietary products with cause of nutrition for food activities, drug and medicine.

Medical foods will defers form person to person based on the disease and the medication they are using.

Nutraceuticals are the medical foods which give health benefits of basic nutrition that averts and cure diseases. The products are natural supplement and organic which does not exist as a steady category.

Clinical nutrition centers on the prevention, diagnosis, and management of nutritional variations in patients connected to chronic diseases and conditions primarily in health care. Clinical nutrition in this sense states to the management of patients, including not only outpatients at clinics and in private practice, but also inpatients in hospitals. It integrates primarily the scientific fields of nutrition and dietetics. Furthermore, clinical nutrition aims to sustain a healthy energy balance, while also providing sufficient amounts of nutrients such as protein, vitamins, and minerals to patients.

Foodborne ailment also well-known as food poisoning is an infection which is caused due to eating of food with adulterated microorganism or pathogenic bacteria. It might be ensued due to inappropriate maintenance and adulterated utensils, improper temperature of potentially hazardous food, food from unsafe sources. Food allergies have no treatment, but with early identification and taking the proper safeties when selecting foods, the effects of the food allergies can be minimized.

Food allergy is a state arises under food borne illness which conveys allergen from food and reacts with immune system. Allergy triggering food which react with the body, elicit signs and symptoms such as digestive problems, hives, etc.

Many women don't eat a well-balanced diet earlier pregnancy and may not have the appropriate nutritional status for the loads of pregnancy. Generally, a pregnant woman desires to add about 300 extra calories daily after the first trimester to meet the needs of her body and her developing baby.  Pregnancy is the foremost phase in a women’s life. When they want nutrition for the baby to grow healthy. The assistance from nutritionist will boost the awareness in patients on how to take care the baby.

It is significant to eat nutritious food before you become pregnant because good nutrition supports your baby during the first trimester (three months) as their lungs, heart, brain and other important organs start to develop. Now days there are several malnutrition cases increasing everywhere the world because of the absence of nutrients in the food reserved by the pregnancy women’s.

Nutritional epidemiology is a sub discipline of epidemiology and offers specific knowledge to nutritional science. It affords data about the diet-disease relationships that is distorted by Public Health Nutrition into the practice of prevention The Nutritional Epidemiology forte is to provide rigorous training in the biological phases of nutrition, epidemiology, biostatistics, monitors the nutritional status of populations and select related disciplines and matures and evaluates interventions to accomplish and maintain healthy eating patterns among populations, and scrutinizes the relationship and synergy between nutrition and physical activity. The complete objective is to assist students to explore relationships between diet and disease.