Call for Abstract

18th World Congress on Nutrition and Food Chemistry, will be organized around the theme “Technological Advancements in Food chemistry to provide Nutrients for Good Health”

Nutri-food chemsitry 2019 is comprised of 35 tracks and 201 sessions designed to offer comprehensive sessions that address current issues in Nutri-food chemsitry 2019 .

Submit your abstract to any of the mentioned tracks. All related abstracts are accepted.

Register now for the conference by choosing an appropriate package suitable to you.

Food and Nutrition is the organization that we get energy for our bodies. We must to extra nutrients in our bodies with an advanced source on a daily basis. Water is a significant element of nutrition. Carbohydrates, Proteins, Fats are also essential. Preserving important Vitamins and Minerals are similarly significant to preservative good healthiness. For prenatal women and grownups over 50, Vitamins for instance Vitamin D and minerals such as iron and calcium are important to thoughtful after indicating foods to eat, as well as probable dietary supplements.

  • Track 1-1Food Products
  • Track 1-2Lipids
  • Track 1-3Food Lipids & Food Proteins
  • Track 1-4Nutrients
  • Track 1-5Exercise, Nutrition and Health
  • Track 1-6Nutritional Benefits
  • Track 1-7Dietary Management
  • Track 1-8Food and Cosmetic toxicology
  • Track 1-9Food toxicology and microbiology Spoilage prevention and control
  • Track 1-10Food additives
  • Track 1-11Food Bioactivities
  • Track 1-12Temperature Regulation and Fluid and Electrolyte Balance
  • Track 1-13Food testing

We have faith in that healthy eating is taking a positive approach to food while eating a variety of foods from each of the My Plate food clusters. This means that we distillate on the nutrients and healthfulness that foods transport without following the latest fads. Our recommendations stem from science – research that has been showed over decades to show us the most valuable way to build a diet.

  • Track 2-1Food Science of Animal Resources
  • Track 2-2Role of Food and Nutrition in Health
  • Track 2-3Nutrient Bioavailability
  • Track 2-4Health policies & implementation
  • Track 2-5Minerals: Their Functions and Sources

Industrial biotechnology is one of the most hopeful new approaches to pollution prevention, resource conservation, and cost reduction. Recently many advances in food industry characterize great role of food biotechnology. GM plants and animals are accustomed enhance taste, shell life, nutrition and quality of food. On the other needle GM yeast and Bacteria are used to produce enzymes for the sake of food industry. These GM foods are formed by using biotechnological techniques specifically genetic engineering. These techniques can be used to remove hunger from poor people of third world specially Africa. Besides positive aspects, there are some concerns.

  • Track 3-1Advances in Biotechnology for Food Industry
  • Track 3-2Applications of biotechnology in Food Industry

Food science draws from many corrections such as and biology, chemical engineering, and biochemistry in an attempt to better understand food processes and eventually improve food products for the overall public. As the factors of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and inventive packaging that line supermarket shelves everywhere. The food you devour on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the early stages of research and development comes the mass production of food products using principles of food technology. All of these consistent fields donate to the food industry – the largest manufacturing industry in the United States.

  • Track 4-1Research and Development: Food Technology
  • Track 4-2Human Sensory Systems and Food Evaluation
  • Track 4-3Food Ingredient Technology
  • Track 4-4Food Fortification
  • Track 4-5Fermentation Technology
  • Track 4-6Food Grading
  • Track 4-7Advanced Analytical Techniques in Agriculture
  • Track 4-8Food Lipids & Food Proteins
  • Track 4-9Biological and Food Process Design

Nutrition is the process of providing the body with the raw materials it wants to function and grow. There are three macronutrients (carbohydrates, proteins, and lipids) that compulsory by humans that function as the major fuel for physiological processes.\Nutritional biochemistry is an integrative procedure of science. It deals with the knowledge of nutrients and other food constituents with stress on their function and influence on mammalian physiology, health, and behavior. The main goal of research in nutritional biochemistry is the scientific start of optimal dietary intakes for each nutrient and food ingredients throughout the life cycle.

  • Track 5-1Nutrition Methodology
  • Track 5-2Inorganic Nutrients
  • Track 5-3Vitamins and Minerals
  • Track 5-4Protein
  • Track 5-5Lipids
  • Track 5-6Obesity
  • Track 5-7Role of Biochemistry in Nutrition
  • Track 5-8Clinical Nutritional Biochemistry
Various new ancient and trendy technologies are developed to deliver the economical alimental food and food ingredients for the food formulations. Recent technology in Food chemistry plays the central role in changing the nutrient data associated with the customer demands in food product. To develop the food with high heath price without disturbing their flavor, texture, appearance a wide collection food process and industrial techniques should be used. Today some successful comes in food recovery are performed for the price reduction and development of food product.
  • Track 6-1Nanotechnologies in the food industry
  • Track 6-2Impact of cooking on the nutritional content of Food
  • Track 6-3Strategies to control fat absorption
  • Track 6-4Novel foods & supplements
  • Track 6-5New Product Development
Food microbiology is the scientific study of the microorganisms that colonize, modify and procedure, or contaminate and counting the study of microorganisms inflicting food spoilage, pathogens that will cause sickness mainly if food is not properly roasted or hold on, those used to manufacture hard foods like cheese, yogurt, bread, beer, and wine, and people with other helpful roles like manufacturing probiotics.\
  • Track 7-1Microbial biopolymers
  • Track 7-2Interactions between Diets, Gut Micro biota and Host Metabolism
  • Track 7-3Interactions between Diets, Gut Micro biota and Host Metabolism
  • Track 7-4Microbial Decontamination by Novel Technologies
  • Track 7-5Foodborne Bacterial Toxins
  • Track 7-6Human Micro biome and Personalized Nutrition
  • Track 7-7Antimicrobial Resistance and the Food Chain
  • Track 7-8Application of Nanotechnology in Food Microbiology
Food toxicology is based on the analysis and toxic effects of bioactive materials as they arise in foods. Food toxicology is a separate field that evaluates the effects of residents of the complex chemical matrix of the diet on the activities of toxic agents that may be natural endogenous products or may be announced from contaminating organisms or from food production, processing, and preparation. Food toxicology is advances vital attention as food supply chain is attractive more universal in origin and any pollution or toxic manifestation may cause severe adverse health effects.
  • Track 8-1Food allergy
  • Track 8-2Dose-response relationships
  • Track 8-3Food waste disposals
  • Track 8-4Pesticide chemistry and toxicology
  • Track 8-5chemistry and toxicology
  • Track 8-6genetically modified food
  • Track 8-7 Food contaminants
  • Track 8-8Food intolerance
  • Track 8-9Food safety assessment
  • Track 8-10Food allergy
  • Track 8-11Dose-response relationships
Food Science blends food microbiology, chemistry, physics, engineering and nutrition therefore the application of data so increased to the event of food product and procedures, the preservation and storage of foods, and then the assurance of food safety and quality. It is an elementary process of how heat, water, acid and base change our foods and Cosmetics Toxicology.
  • Track 9-1Food Management
  • Track 9-2Food safety Risk assessment and management
  • Track 9-3Food quality control and safety measures Consumer labeling
  • Track 9-4Guidelines for food safety Standards & regulations
  • Track 9-5Food Preservation
  • Track 9-6Food Biotechnology
  • Track 9-7Food Preference
  • Track 9-8Food Nanotechnology
  • Track 9-9Food Engineering
  • Track 9-10Food Engineering
  • Track 9-11Food Toxicology
  • Track 9-12Food Chemistry
Food Conferences workshop clarifies us that how Food Forensics helps in examination of food, drinkable and encourage stuff. Stable iota arrangements are regularly acclimated affirm the “Environmental fingerprint “of a product which may then be contrasted with a reference data of real examples to check for consistency with beginning or generation framework claims. It helps in logical assurance of the starting point of sustenance and drink and identification of extortion or fake item and eventually winds up in entire Protection. These Food occasions gives data about Food contaminants, nourishment borne medical issue, Food science and innovation training, sustenance morals, Food fixings, nourishment added substances and wellbeing, Community wellbeing, perky and nourishment, Food hypersensitivities: causes, cures, administration, FDA, nourishment naming pointers and implications, Integrated ways to deal with nourishment substance and unfavorably susceptible response hazard administration. The point of arranging the sustenance gatherings is to supply introduction to innovations, government/institutional help, differed conspires and to build worldwide attach ups and to supply data with respect to late patterns in Food and beverage Sector.
  • Track 10-1Clinical trials
  • Track 10-2Challenges in drug design and drug development
  • Track 10-3Nutrient bioavailability
  • Track 10-4Properties of Foods
  • Track 10-5Food and Drug Administration
  • Track 10-6Food Inspection and Grading
  • Track 10-7Quality Control
Food and nutritional toxicology stresses on the food components and the food toxins including the absorption, distribution, metabolism, and excretion of xenobiotic, allergenic and toxic constituent role of diet and nutrients in mutagenesis and carcinogenesis. It also compacts with the toxins present in the food and food materials. The toxins released from the packaging material and related components with the food.
  • Track 11-1Pesticidal Toxicology
  • Track 11-2Food Safety and Toxicology
  • Track 11-3Genetically engineered foods
  • Track 11-4Aflatoxins
  • Track 11-5Biotoxins
  • Track 11-6Mycotoxicology
  • Track 11-7Food Irradiations
  • Track 11-8Heavy Metal Toxicity
  • Track 11-9Food Born Infections
Hereditarily altered sustenance’s or GM nourishments, otherwise called hereditarily built nourishments, are nourishments delivered from creatures that have consumed changes brought into their DNA utilizing the techniques for Hereditary Building. Hereditary building strategies gross into account the presentation of new qualities and in addition more prominent control over characteristics than past techniques, for example, particular rearing and change breeding. Business offer of hereditarily adjusted nourishments started in 1994, when Calgene initially promoted its unsuccessful Flavor Saver deferred aged tomato. Most sustenance changes have fundamentally centered on trade trims out popularity by ranchers, for example, soybean, corn, canola, and cotton. Hereditarily changed harvests have been built for imperviousness to pathogens and herbicides and for healthier supplement profiles. GM domesticated animals have stayed created, in spite of the fact that as of November 2013 none were on the market.
  • Track 12-1Hereditarily altered sustenance’s or GM nourishments, otherwise called hereditarily built nourishments, are nourishments delivered from creatures that have consumed changes brought into their DNA utilizing the techniques for Hereditary Building. Heredit
  • Track 12-2Genetically Modified Crops
  • Track 12-3Genetically Modified Sugar Cane
  • Track 12-4Recombinant food-grade organisms for healthcare
Food nanotechnology is a zone of rising attention and opens up an entire universe of new conceivable outcomes for the sustenance business. Nanotechnology contains the manipulation of microscopic matter that ranges from 1 to 100 nm in size. Because food and water are obviously made up of particles that are on the nanometer scale, engineered nanoparticles are able to enter these products easily based on their similar properties. These particles can act as an entire unit by performing similar transportation functions that prove useful in almost every industry, particularly involving food products.
  • Track 13-1Organized Nano sized additives
  • Track 13-2Nano coating
  • Track 13-3Nano sized agrochemicals
  • Track 13-4Nano encapsulation
Nutrigenetics goal is to identify how genetic change affects response to nutrients. This information can be pragmatic to improve health, and prevent diseases. The ultimate area of nutrigenetics is to offer people modified nutrition based on their genetic makeup. Nutrigenomics is a division of Nutritional genomics which studies about the effects of food constituents on gene expression. This resources that nutrigenomics is research focusing on identifying and understanding molecular-level interaction between nutrients and other nutritional bioactive with the genome. Nutrigenetics and Nutrigenomics hold much possible for providing better nutritional information to the public normally, genetic subgroups and individuals.
  • Track 14-1Genome Damage and Nutritional Deficiency
  • Track 14-2Nutritional Epigenetics
  • Track 14-3Nutritional Genomics
  • Track 14-4Telomere and Nutritional Status
  • Track 14-5Nutrigenetics
Obesity is a growing concern because being overweight is widely stared as a major risk factor for metabolic syndrome, cardiovascular disease, and early death. Although the mechanisms for this weight improvement have not been entirely elucidated, dietary factors may be important in the development of obesity. Diet contains 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 signify a combination of foods may be more strongly related with disease risk than an individual food and nutrient. Previous studies have stated that dietary patterns that are high in fruits, vegetables, and fibre might be associated with a reduced risk of obesity.
  • Track 15-1Diet, Exercise, Behavior and Lifestyle Interventions
  • Track 15-2Anti-Aging
  • Track 15-3Obesity and its Treatment
  • Track 15-4Weight Management Tips
  • Track 15-5Behaviour Modification
Nutrition is a critical constituent to therapy for young children with chronic diseases and medical conditions. Proper nutritional support stops malnutrition, assures appropriate physical growth and development, and helps to maintain a strong immune system. A pediatric registered Dietician is a approved health professional who specializes in the nutritional care of children and understands their specific nutritional needs. Children’s Hospital has a side of Registered dieticians, board certified in pediatrics, who collaborate with physician teams to provide skilled, evidence-based nutritional care for infants, children and adolescents.
  • Track 16-1Recommended nutrient intakes
  • Track 16-2Energy and Macronutrients
  • Track 16-3Breastfeeding and alternatives
  • Track 16-4Caring practices
We have billions of friendly bacteria active in digestive tract. Each person’s bacterial flora may be as single as fingerprints. Friendly bacteria assistance in digesting the food and absorb nutrients effectively. In a sense, many components of our food cannot be digested in mutual— the bacteria digest it. The probiotic bacteria used in commercial products today are mainly members of the genera Lactobacillus and Bifid bacterium. Enteral nutrition usually refers to any method of feeding that uses the Gastro Intestinal (GI) tract to deliver part or all of a person\'s caloric requirements. It can include a normal oral diet, the use of liquid additions or delivery of part or all of the daily requirements by use of a tube (tube feeding). The discussion would acquaint you with the complications of enteral feeding, home therapy connected to enteral feeding etc.
  • Track 17-1Role of probiotic in allergic diseases
  • Track 17-2Health benefits of probiotics
  • Track 17-3Methods of delivering enteral nutrition
  • Track 17-4Complications of enteral nutrition
  • Track 17-5Nutrition properties of probiotics
  • Track 17-6Diets for enteral nutrition
The field of investigation of the role of nutrition in the cancer procedure is very broad. It is becoming clearer as research stays 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 prohibited by appropriate diets, physical activity, and conservation of appropriate body weight. It is likely to be higher than this for certain 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 relative to its impact on tumor formation/regression or some additional end point of cancer at a particular site in the body. These studies are very helpful in sighted the details of the mechanisms of disease. However, they do not help give an overall picture of how to prevent cancer on a nutritional 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 favorable to their recovery.
  • Track 18-1Childhood Cancer
  • Track 18-2Nutrition in cancer care
  • Track 18-3Advances in Ovarian Cancer Research
  • Track 18-4Nutrition Care of the Cancer Patient
  • Track 18-5Nutrition Therapy and benefits
  • Track 18-6Nutrition and breast cancer
  • Track 18-7Nutrition and breast cancer
  • Track 18-8Drugs dealing with Cancer cure
Nutrition and nutritional care have gained wide clinical and scientific interest throughout the past decades. The increasing knowledge of metabolic disturbances and nutritional assessment in chronic and acute diseases has inspired rapid advances in design, development and clinical application of nutritional support. No patient should have insufficient intake of energy and substrates in current hospital care treatment. The parenteral route can be used successfully when other alternatives of nourishment are hard or impossible. Nowadays, fully adequate nutrition can be achieved by giving total parenteral nutrition (TPN). The regimen can be individualized to protection different needs. In the short term we can compensate for disturbances in the lengthier term we can maintain nutritional balance.
  • Track 19-1Nutritional Assessment
  • Track 19-2Parenteral Nutrition
  • Track 19-3Considerations during Intensive Care
  • Track 19-4Nutrition Physiology
  • Track 19-5Public health and Consumer Protection
The Livestock industry is one of the largest and most important industries on the planet. With millions of farms and billions of animals worldwide, its final goal is to “manage production for optimal crops to ensure economic viability and to supply sufficient volumes to feed large populations”. The health of large animal groups straight correlates with the operational stability and overall profitability of a farming operation. Every livestock operation has unique characteristics that lead to separate livestock nutrition requirements. Because of this, it is essential to evaluation the ingredients of livestock feed to understand the nutritional effect it will have on different types of animals.
  • Track 20-1Dairy products
  • Track 20-2Meats and fish
  • Track 20-3Nutrition from Animal Source
Sports nutrition deals with the well-designed nutrition plans assigned on behalf of athletes. The energy required for living and physical action comes from the food we eat and fluid intake. All the Macronutrients are essential for energy resources for as nutrition for athletes. Active adults and competitive athletes turn to sports nutrition to assistance them achieve their goals. Examples of separate goals could include gaining lean mass, improving body composition, or enhancing athletic performance. These sport-specific scenarios require differing nutritional programs. Research findings designate the right food type, caloric intake; nutrient timing, fluids, and supplementation are indispensable and specific to each individual. Proper exercises & physical activity together with proper nutrition includes daily healthy habits to maintain good health & fitness.
  • Track 21-1Healthcare Nutrition for Athletes
  • Track 21-2Eating Disorders in Athletes
  • Track 21-3Eating Disorders in Athletes
  • Track 21-4Exercise, Nutrition and Health
  • Track 21-5Carotenoids- Alpha & Beta Carotene, Lutein, and Lycopene
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, more than 90% of the world has a predictable and sufficient source of food.
  • Track 22-1Genetically Modified Crops
  • Track 22-2Dietary Fiber-Beta Glucans
  • Track 22-3Nutritional Quality of Harvested Food
  • Track 22-4Sustainable Farming Systems and Nutrient Dense Food
  • Track 22-5Sustainable Farming Systems and Nutrient Dense Food
  • Track 22-6Nutraceuticals Bioactives
Nourishment added substances will be substances added to sustenance to safeguard flavor or promotion its taste and arrival. A few added materials have been utilized for a considerable length of time; for instance, safeguarding sustenance by pickling (with vinegar), salting, as with bacon, saving desserts or utilizing sulfur dioxide as with wines. With the arrival of handled sustenance’s in the second 50% of the twentieth century, numerous more added substances have been presented, of both common and industrial starting point.
  • Track 23-1Glazing agents
  • Track 23-2Flavor enhancers
  • Track 23-3Emulsifiers
  • Track 23-4Food coloring
  • Track 23-5Bulking agents
  • Track 23-6Caking Agents
Food chemistry is the science which deals with the chemical composition and properties of food and the chemical changes it endures due to natural and artificial processing mechanism. Food composition data (FCD) are detailed sets of information on the nutritionally imperative components of food and offers high value for energy and nutrients with protein, carbohydrates, fat, vitamins and minerals and for significant food components such as fiber. The data are offered in food composition databases (FCDBs). Knowledge about the chemical composition of food is the first important parameter in dietary treatment of illness or in any quantitative study of human nutrition.
  • Track 24-1Milk and Dairy Products
  • Track 24-2Fruits and Vegetables
  • Track 24-3 Meat, Fish and Poultry Products
  • Track 24-4Cereals and Cereal Products
  • Track 24-5Legumes and Oilseeds
Natural domesticated animals raised for meat, eggs, and dairy items essential have entry to the outside and be given natural bear. They may not be agreed anti-microbial, development hormones, or any being by-products. Organic sustenance has turned out to be extremely famous. In any case, exploring the labyrinth of natural nutrition names, advantages, and claims can befuddle. Is natural nourishment actually improved for your mental and physical wellbeing? Organize GMOs and pesticides cause growth and different sicknesses? What do every one of the marks mean? This guide can help you relax on better conclusions about shopping natural, including what to think on and how to make eating natural more moderate.
  • Track 25-1Stony field Organic Reduced Fat
  • Track 25-2Nutrients
  • Track 25-3Anti-nutrients
  • Track 25-4Organic meat production
  • Track 25-5Health and safety
The Food Industry is the intricate system of agriculturists and assorted organizations that together supply a great part of the sustenance devoured by the total population. The nourishment business today has turned out to be profoundly broadened, with assembling going from little, conventional, family-run exercises that are exceptionally work serious, to vast, capital-escalated and very motorized modern procedures. Indeed, even with innovative advances and new controls, laborers in the nourishment handling and assembling industry keep on facing various wellbeing dangers. Food service operations have accident and illness rates as high as industries that are commonly thought of as being hazardous places to work.
  • Track 26-1Chemical Hazards
  • Track 26-2Machinery-Related Hazards
  • Track 26-3Biological Hazards
  • Track 26-4Physical/Extraneous Material Hazards
  • Track 26-5Allergenic Hazards
  • Track 26-6Effect of food on drug
A drug interaction is mentions to the substance which affects the activity of a drug, i.e. the effects are increased or decreased, or they produce a new effect that neither products by their own. These connections occur when your food and medicine inhibit with one another. Interactions between food and drugs may unintentionally decrease or increase the drug effect.
  • Track 27-1Food that interacts with drug
  • Track 27-2Uses of drug related to diseases
  • Track 27-3Effect of drugs to the body according to their amount
  • Track 27-4Food and drug metabolism
  • Track 27-5Food and Drug administration
The Food and Bioprocess Engineering is all around storage of agricultural products and related biological materials, their processing into value-added foods and many other industrial commodities. Traditional food processing approaches such as size reduction, heating, cooling, drying is studied, as well as modern methods such as microwave dispensation and bio-processing with enzymes.
  • Track 28-1Food Processing and Food Engineering
  • Track 28-2Post-Harvest Storage and Food Preservation
  • Track 28-3Organic Waste Treatment
  • Track 28-4Physical Properties of Biological Material
  • Track 28-5Fermentation and Bio-Processing
  • Track 28-6Bio separation Processes
  • Track 28-7Advanced bioprocess Technology Applications
  • Track 28-8Enzyme and DNA Technology
Food Examination the prepare dealing with the headway, application and examination of revealing techniques for portraying the belongings of substances and their constituents. Nourishment things are explored for a gathering of reasons, e.g., consistence with legitimate and naming necessities, assessment of thing quality, confirmation of nutritive regard, area of contamination, inventive work. Food Inquiry takes a gander at the tangible, synthetic, microbiological and physical belongings of sustenance and drink, and is an essential piece of value authorization, administrative consistence and item improvement.
  • Track 29-1Food Inspection
  • Track 29-2Grading of Food
  • Track 29-3Characterization of Final Product
  • Track 29-4Quality Management
  • Track 29-5Monitoring Food Properties

The fields of nutrigenetics and nutrigenomics are focused on the relationship between human genes and nutrition. Nutrigenetics is defined as the “science of the effect of genetic variation on dietary response”. Nutrigenomics.


Nutrigenetics objective is to recognize in what way genetic difference affects response to nutrients. This evidence can be pragmatic to boost health, and inhibit diseases. The final aim of nutrigenetics is to offer people modified nutrition based on their genetic character. Nutrigenomics includes studies about the effects of food constituents on gene expression. This means that nutrigenomics is research focusing on finding and understanding the molecular-level interaction between nutrients and other dietary bioactives with the genome.


  • Track 30-1Nutritional Epigenetics
  • Track 30-2Genetically modified foods
  • Track 30-3Genome Damage and Nutritional Deficiency

Maintaining a healthy body weight is a matter of balancing the energy we put into our bodies (calories from food) with the energy that we use up (or burn) during our daily activities or exercise. If we don’t use up all the energy we consume, the excess will be stored as body fat, and over time our body weight will increase.

Balancing your food intake means enjoying a wide variety of nutritious foods to ensure all your nutritional needs are met. Eat plenty of fruit and vegetables, legumes and cereal foods, and include lean meat, fish, poultry, milk, yogurt

 Dairy foods are well known for their role in bone health, they are often not the first food that comes to mind when thinking about losing weight. In fact, dairy foods can often be cut out in the mistaken belief that they are fattening. However, scientific evidence shows that eating 3 serves of dairy every day will not only help your bones but may also help you manage your weight.

 Research shows that a healthy vegetarian eating plan, or one made up of foods that come mostly from plants, may be linked to lower levels of obesity, lower blood pressure, and a reduced risk of heart disease. But going vegetarian will only lead to weight loss if you reduce the total number of calories you take in. Some vegetarians may make food choices that could lead to weight gain, such as eating a lot of food high in sugar, fats, and calories.


  • Track 31-1Weight control
  • Track 31-2Gestational weight gain

Everyone needs a goal and positive reasons to achieve that goal. Even losing a few pounds can provide you with cardiovascular benefits. Obesity is defined simply as too much body fat. Your body is made up of water, fat, protein, carbohydrate and various vitamins and minerals. Obesity increases the risk for heart disease and stroke. But it harms more than just the heart and blood vessel system. It's also a major cause of gallstones, osteoarthritis and respiratory problems.

Being obese can:


 1.raise blood cholesterol and triglyceride levels.
 2.lower your “good” HDL cholesterol level.
3.increase blood pressure.
 4.induce diabetes.


 In some people, diabetes makes other risk factors much worse. The danger of heart attack is especially high for these people .Obesity increases the risk for heart disease and stroke. But it harms more than just the heart and blood vessel system. It's also a major cause of gallstones, osteoarthritis and respiratory problems. Obesity is intimately intertwined with multiple health conditions that underlie cardiovascular disease including high blood pressure, diabetes, and abnormal blood cholesterol. In addition, weight gain is a frequent consequence of heart-damaging lifestyle choices such as lack of exercise and a fat-laden diet.


\r\n excess fat tissue can directly damage the heart muscle even before symptoms are evident reinforces the case for weight control as a key step in preserving heart health.


  • Track 32-1chemotherapy

Right nutrition in early days of life is very important. Nutritional requirements are different for kids and adults in the family. They are in their growing age, they need balanced nutrition but not only high calorie foods. Due to lack of nutrition especially during critical periods of growth, results in improper development or illness, such as anemia from deficiency of iron or scurvy from deficiency of vitamin C. Nutrition plays a major role in childhood development, for good or ill. Proper nutrition helps for proper growth and development of children and enabling them to reach their full potential.

Maternal deficiencies of some micronutrients can affect the quality of breastmilk.These deficiencies can be avoided if the mother improves her diet before, during, and between cycles of pregnancy and lactation, or takes supplements.

  • Track 33-1Caring practices
  • Track 33-2Breastfeeding and alternatives
  • Track 33-3Human Milk

The right number of calories to eat each day is based on age and physical activity level and whether trying to gain, lose or maintain your weight. Fat oxidation and metabolism are not dependent on the fat content of the meal; fatty meals lead to fat accumulation and obesity. Obesity is one of the components of metabolic syndrome, a cluster of risk factors that increases an individual’s risk for chronic diseases and diabetes. This session deals with the epidemiology of obesity by age, race, and geographic location and includes data on the direct costs associated with obesity.


  • Track 34-1Obesity in children
  • Track 34-2Physical exercises
  • Track 34-3Energy balance
  • Track 34-4Underweight & Overweight

Diet is a recognized etiological factor. Cancer is a complex process in which molecular, biological, nutritional and chemical irritations have a role. The interplay among diet, environment and genetic predisposition is important in most diseases. Dietary ingredients may induce or inhibit these carcinogens. Dietary factors have an important but complex role, which includes excessive energy intake, and possibly a high consumption of saturated fat and protein and a low consumption of dietary fiber and micronutrients. It has been shown that caloric (i.e. energy) restriction will inhibit the growth of spontaneous or experimentally induced tumours.


  • Track 35-1Dietary influences
  • Track 35-2Nutrition assessment in cancer patients
  • Track 35-3Clinical nursing in cancer patients
  • Track 35-4Metabolic consequences of cancer