World Congress on Food and Nutrition December 10-12, 2018 Dubai, UAE

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Biography:

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The body has a number of idle energy-dependent metabolic cycles that contribute to the conservation of energy balance. The protein turnover increases with excess intake of calories and decreases with their deficiency, so it can contribute to maintaining the energy balance. The approach was to develop a model for establishing the key role of protein metabolism in coordinating the metabolism of carbohydrates and fats. There was developed a model for the relationship between proteins, fats and carbohydrates exchange. In the absorptive period, a decrease in protein synthesis with a protein deficit (low protein diet) leads to a reduction in glucose utilization, which is manifested by its increase in blood and an increase in the discharge of its carbon skeleton into lipids. On the contrary, on the high-protein diet the negative manifestations of the restriction of physical activity on the exchange of glucose and fats are smoothed out. In the post-absorptive period, proteins are the main supplier of the substrate for the process of gluconeogenesis, which is provided by the energy of fat oxidation, so fat oxidation increases on the high protein nutrition. This allowed us to offer a product for obesity diet therapy. Thus, protein metabolism plays a coordinating role in the mechanism of carbohydrate and fat metabolism, and in order to increase the effectiveness of technology in the prevention and treatment of obesity, adequate substrate support of the protein synthesis process (quantity and quality).

Biography:

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Biography:

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The aims of presentation consist of malnutrition, malnourishment, youth of the world, were studied and reported that malnutrition and malnourishment are the major source of the disease and death of the youth of the world like South Asia particularly in Pakistan.The study reported that malnutrition is the lack of proper nutrition, caused by not having enough to eat, not eating enough of the right things, or being unable to use the food that one does eat. It was also reported that malnutrition is a group of conditions in children and adults generally related to poor quality or insufficient quantity of nutrient intake, absorption, or utilization. According to WHO, Malnutrition refers to deficiencies, excesses or imbalances in a person’s intake of energy and/or nutrients. The term malnutrition covers 2 broad groups of conditions. One is ‘undernutrition’—which includes stunting (low height for age), wasting (low weight for height), underweight (low weight for age). The other one is micronutrient deficiencies or insufficiencies (a lack of important vitamins and minerals). The other is overweight, obesity and diet-related noncommunicable diseases (such as heart disease, stroke, diabetes and cancer) The WHO, 462 million people worldwide are malnourished, and stunted development due to poor diet affects 159 million children globally. WHO also reported that malnutrition is the gravest single threat to global public health. Globally, it contributes to 45 percent of deaths of children aged under 5 years. This study will focus mainly on undernutrition. Many families cannot afford or access enough nutritious foods like fresh fruit and vegetables, legumes, meat and milk, while foods and drinks high in fat, sugar and salt are cheaper and more readily available, leading to a rapid rise in the number of children and adults who are overweight and obese, in poor as well as rich countries. There are two major types of malnutrition:

• Protein-energy malnutrition - resulting from deficiencies in any or all nutrients
• Micronutrient deficiency diseases - resulting from a deficiency of specific micronutrients

Protein-energy malnutrition consist of three types of protein-energy malnutrition in children like i. Acute malnutrition (Wasting Thinness) ii. Chronic malnutrition  (Stunting shortness) iii. Acute and chronic malnutrition (Under weight). Similarly another study reported about the malnourishment showed that when someone's malnourished, they don't get enough to eat. Beyond simply being hungry, someone who's malnourished doesn't get the nutrients they need to be healthy. In other words, malnourishment –means lack of proper nutrition, caused by not having enough to eat and not eating enough of the right things. In a very simple word malnourished person suffers from malnutrition.  If someone is malnourished, the signs and symptoms of malnutrition include: i. fatigue (tiredness) and low energy. ii. dizziness. iii. poor immune function (which can harm the body's ability to fight off infections), iv. dry, scaly skin. v. swollen and bleeding gums, vi. decaying teeth. During this study, the role of the major sign and symptom of malnutrition, major causes of malnutrition, Diagnosis and different step of diagnosis, Treatment types and Prevention are very important. There should be a balanced intake of carbohydrates, fats, protein, vitamins, and minerals, as well as plenty of fluids, and especially water. People with ulcerative colitis, Crohn's disease, celiac disease, alcoholism, and other health issues will receive appropriate treatment for their condition. In the light of above study, it is concluded that the maximum problems of different disease and death are created in million to the youth of world particularly the children under the age of 5 years due to malnutrition and malnourished. It is therefore proposed that the government as well as the parents should take the responsibility to provide the enough food with complete balance of essential nutrients like carbohydrates, fats, protein, vitamin, mineral etc to control the different disease as well as the death of the youth of the world like South Asia particularly in Pakistan.

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Biography:

Tina Choueiri Chagoury is an independent Clinical Dietician, Health and Nutrition Consultant and Media Spokesperson. She has Bachelors with a BS in Nutrition and Dietetics and a Master’s in Public Health with an emphasis in Health Behavior Education from the American University of Beirut. She acted as Cofounder and Chief Clinical Officer at Live’ly L.L.C, an SME specializing in clinical and catering services for weight management that started in Dubai, UAE in 2005. In 2018 she launched her own practice: Tina Nutrition and Wellness Consultancy providing scientific based health and nutrition awareness services through organized campaigns, media outreach and corporate wellness activations in educational and business institutions as well as sports youth clubs and one on one coaching. She hosts regular nutrition segments on local TV channels targeting the general Arab speaking public and mothers and children specifically. Her long experience in the UAE’s multicultural setting and in the media has given her special interest in nutrition communication and its effect on behavioral change.

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Blogging, vlogging and posting about health in general and nutrition in specific has become a trend; the amount of information being uploaded on platforms such as YouTube, Instagram, Facebook and on blogging sites has spiraled in the past 10 years. This study presents a systematic review of the available literature on the uses, benefits and limitations of online nutrition related information promoted though influencers among the general public. A systematic search of the literature was conducted using electronic databases to locate peer-reviewed studies published between 2014 and 2018 on the themes of nutrition in social media, digital health information and online nutrition information. Based on the findings, the paper will also provide recommendations for health practitioners on ways to utilize the rising power of digital health information to positively impact the public’s health.

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Sustentation of homeostatic processes is the basic principle of vital activity of organism. Even small swings of concentration of some metabolites in the blood, especially glucose, lead to a violation of course of metabolic processes and pose a threat to viral activity of organism. Neuro-hormonal system, cytokine system and number of cell signaling systems participate in regulation of rate of metabolic processes. The influence of pharmaceutical preparations on these regulation systems can promote the development of serious complications, so there is an active search of natural food compounds with high bioactivity. The greatest interest in this situation is fucoidan, which is sulfated polysaccharide of brown seaweed. It is shown that it: (1) Supports the work of the central nervous system by moderately reducing the death of cholinergic neurons and maintaining the level of dopamine, (2) interferes with the development of hormonal imbalance, (3) promotes a decrease in the level of inflammatory cytokines in the blood and maintenance of the concentration of proinflammatory, (4) improves the functioning of the insulin cascade signaling systems at the mTOR kinase level by activating the translation process, (5) leads to a decrease in free radicals (antioxidant) and the restoration of their level (a prooxidant), and (6) supports the homeostasis of the coagulation system due to anticoagulant and procoagulant properties. In this way, fucoidan should be attributed to nutraceuticals that promote health, improve quality and longevity of a person.

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Poultry is to a rather high extent perishable and will quickly become rotten if kept in inappropriate conditions. Using active antimicrobial coating is one of the methods for prolonging the shelf life of such products. In this study, a sample of uncoated chicken fillet was used as control sample and another chicken fillet samples with active antimicrobial coatings of chitosan and an active chitosan-nissan coating were used as the experimental sample. The chicken fillets coated with the abovementioned active coatings were packaged to prevent contamination with conventional cellophane and the smart indicator, as the color indicator of bromothymol blue in this study (5 ml indicator was added between the two layers of cellophane in 5×6 dimensions), was packaged in both packages containing chicken fillet with active coating and the control sample without active coating. Then, the samples were stored at 4ºC for seven days and the microbiological tests (total bacterial count) of TVN and pH tests were performed for 1, 3, 5 and 7 days. Finally, the relationship between these tests and the change in the color of chicken fillet was investigated. The results of this study indicated that the Bromothymol blue color at the pH range of 6-7, being blue in alkali pH and yellow acidic pH, can be used for evaluating the chicken fillet corruption packaged with active coatings. 

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Biography:

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Biography:

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