World Congress on Nutrition & Eating Disorders November 25-26, 2019 | Yokohama, Japan

Advances in Food and Nutrition counter to the rising requirements of the consumers and the different issue that emerge due to an improper or insufficient intake of food and nutrition. There are various researches in Advanced Food Processing Technologies that are being developed which incorporates genetically modified food and 3D imprinting in food.

• Food and drug analysis
• Chemical analysis of food
• Laboratory analysis
• Dietary management

Nutritional Disorder  is caused by insufficient consumption of food or of certain nutrients, by an inability of the body to absorb. In other words Nutritional disorders may include inadequacies or overabundances in the diet, weight gain and dietary problems, and incessant illnesses, for example, cardiovascular infection, hypertension, disease, and diabetes mellitus. Wholesome sicknesses additionally incorporate formative variations from the norm that can be counteracted by abstain from food, innate metabolic issue that react to dietary treatment, the association of nutrition and supplements with food allergies and intolerances, drugs, and potential perils in the food supply. 

• Iodine deficiency disorders
• Vitamins and mineral deficiency disorders
• Food borne allergy and intolerance
• Iodine deficiency disorder
• Food allergy and intolerance
• Toxin in food
• Life style related disorder

Nutritional Science deals with the effect of the food we consume on our bodies, while dietetics applies the science of nutrition to the prevention and treatment of disease and the promotion of health. Dieticians assess, diagnose and treat diet and nutrition problems at an individual and wider public health level. They use up-to-date public health and scientific research on food, society, health and disease, which they translate into practical guidance to enable people to make appropriate lifestyle and food choices. The team’s expertise in public health nutrition, clinical and community dietetics, health promotion and sports nutrition helps to inform our teaching on a wide range of modules across several programs in nutrition and dietetics.

• Diabetes diet
• Autoimmune disorder
• Diabetic ketoacidosis
• Gestational diabetes

Food acts as medicine which helps the body to prevent some diseases. The food that we consume in diet play a vital role in controlling inflammation levels helps the digestive organs to process and eliminating waste, balancing blood sugar, controlling blood pressure and cholesterol level (cardiovascular health) and many more. Medicinal food includes anti-inflammatory foods and anti-inflammatory components of certain foods and herbs are linked with lowered inflammation. The Healing diet begins with a high menu in vegetables, fruits, sprouted seeds rich in omega-3, fruits, wild meats and these anti-inflammatory foods can prevent the way inflammation affects our bodies and our lives. The healing foods diet will introduce you into a total health transformation and this diet is designed to help overcomes from diseases like Diabetes, Heart Disease, Digestive disorders, Fatigue, Depression, Hormone imbalance, and Cancer prevention. The major groups of anti-inflammatory foods are green leafy vegetables, walnuts, coconut oil beets, broccoli, fruits like pineapple, blueberries, salmon etc.

• Bioactive nutraceuticals
• Organic herbs
• Role of medicinal food in nutrition
• Anti-inflammatory foods
• Healing food diet

Nutritional Toxicology is related to but is not synonymous with food toxicology. Food toxicology describes toxicants or toxins found in foods. Nutritional Toxicology can refer to how the diet or components of the diet prevent against the adverse effects of toxicants or toxins. Every drug is a poison when taken in the higher dose. In a similar manner nutrient taken in higher doses can cause Nutrition Toxicology. In general, toxicologists deal with the exogenous compounds (i.e. xenobiotic or foreign compounds) whereas Food and Nutritional Toxicologists deal with toxicants in food, the health effects of high nutrient intakes, and the interactions between toxicants and nutrients.

•          Dietary effects on detoxification processes
•          Metabolic and nutritional effects of ethanol
•          Allergic and sensitivity reactions to food components
•          Food additives and contaminants

Nutritional Epidemiology is the study of the nutritional determinants of disease in human populations. In the field of Epidemiology, Health Nutrition can be defined as The way in which the human body reacts with diet, the extent to which the diet influences levels of health.

Nutritional Epidemiology is an area of epidemiology that involves research to: Examine the role of nutrition in the etiology of the disease. Monitor the nutritional status of populations. Develop and evaluate interventions to achieve and maintain healthful eating patterns among populations.

•          Malnutrition and associated disorders
•          Innovative human therapeutics
•          Importance of nutrition in chronic diseases
•          Gene-nutrient interactions
•          Epidemiological studies on nutrition
•          Malnutrition

Prebiotics are the components that come for the most part from strands, and toxic sustenance segments that advance the development of accommodating microscopic organisms in our gut and that human can't process. They help in improving gastrointestinal wellbeing just as possibly increment calcium ingestion. The organic products like bananas, onions, garlic and entire grains normally contain prebiotics. Prebiotics contain fructooligosaccharides and galactooligosaccharides. Probiotics are live microorganisms which when expended may give a medical advantage to the host. Certain types of Lactic Acid Bacteria (LAB) and Bifidobacterium spp. are normally utilized in the assembling of probiotic items. Probiotics advance the acquired issue, lessen lactose bigotry, decline loose bowels frequency, the executives diseases, go about as anti-infection agents, smother tumours, and shield against carcinoma. Nourishments, for example, yogurt, kimchi, and normally contain probiotics. A couple of probiotics normally found in nourishments are Bacillus coagulants and Saccharomyces boulardii. Probiotics moderate the development of unsafe microscopic organisms and encourage in keeping up the capacity and quality the obstruction given by intestinal dividers.

Renal nutrition can be defined as a diet prescribed in chronic renal failure and which is designed to control the intake of protein, potassium, sodium, phosphorus, and fluids. The principal sources of energy are carbohydrates and fats. Protein intake is limited; and is usually supplied from milk, eggs, and meat. Bread, Cereals, pasta, and rice are the primary sources of calories. The diet may be nutritionally inadequate and should be supplemented with vitamins and electrolytes.

Diet and nutrition are important part of living well with kidney disease. Patients who are affected by kidney disease should be more concerned about their diet and should follow the special dietary plans. Diet plan will vary according to the stage of kidney disease. Dialysis clinic will have dieticians who can plan the diet of the patient. Dietician will give complete guidance about daily intake of food. Normal food plan is that: high intake of protein containing food, less salt, high phosphorous & potassium foods. They are also advised to take safe fluid intake levels. This is because extra fluid can increase blood pressure and make heart to work harder eventually increasing the stress of dialysis treatment.

• Blood Urea Nitrogen
• Protein Equivalent of Nitrogen Appearance (PNA)
• Renal Osteodystrophy
• Evaluation of Nutritional Status
• Hyperlipidemia
• Nutritional Therapy

Nutritional Disorders, any of the nutrient-related diseases and conditions that cause illness in humans. These may include deficiencies or excesses in the diet, obesity and eating disorders, and chronic diseases such as cardiovascular disease, hypertension, cancer, and diabetes mellitus. Nutritional diseases also include developmental abnormalities that can be prevented by diet, hereditary metabolic disorders that respond to dietary treatment, the interaction of foods and nutrients with drugs, food allergies and intolerances, and potential hazards in the food supply.

A chronic condition is a human health condition or disease that is persistent or otherwise long-lasting in its effects or a disease that comes with time. The term chronic is often applied when the course of the disease lasts for more than three months. Common chronic diseases include arthritis, asthma, cancer, chronic obstructive pulmonary disease, diabetes and some viral diseases such as hepatitis C and acquired immunodeficiency syndrome. An illness which is lifelong because it ends in death is a terminal illness. It is possible and not unexpected for an illness to change in definition from terminal to chronic.

Most chronic illnesses do not fix themselves and are generally not cured completely. Some can be immediately life-threatening, such as heart disease and stroke. Others linger over time and need intensive management, such as diabetes. Most chronic illnesses persist throughout a person’s life, but are not always the cause of death, such as arthritis.

Prevalence of obesity is defined as abnormal or excessive fat accumulation that may impair health.

Body mass index (BMI) is a simple index of weight-for-height that is commonly used to classify overweight and obesity in adults. It is defined as a person's weight in kilograms divided by the square of his height in meters (kg/m2).

Changes in dietary and physical activity patterns are often the result of environmental and societal changes associated with development and lack of supportive policies in sectors such as health, agriculture, transport, urban planning, environment, food processing, distribution, marketing, and education.

Maternal Nutrition focuses on the studies which have demonstrated that the nutritionary state of young ladies’ pre-origination (particularly body weight) has an impact on fetal development. In any case, all through physiological state, nutritionary ingestion by the mother is trusted that it doesn't have any effect all through the first and second trimesters, however maternal nutritionary admission inside the last trimester is widely accepted to have some effect on the fetal development, and in this manner Maternal and Child Health plays a vital part in the improvement and development of the fetus.

• Pregnancy nutrition
• Low birth weight prevention, control and treatment
• Childhood obesity and risk factors
• Nutritional requirements in infants & children
• Effects of malnutrition in children treatment strategies
• Childhood nutrition
• Pediatric nutrition
• Pregnancy nutrition
• Prenatal nutrition