2nd World Congress on Food and Nutrition January 20-21, 2020 Helsinki, Finland

Clinical nutrition is nutrition required for patients with medical concerns. Clinical refers to the management of patients, including not only outpatients at clinics, but also (and mainly) inpatients in hospitals. Basically it incorporates the scientific areas of nutrition and dietetics. Clinical nutrition plays a major role in disease prevention. It joins mainly the scientific fields of nutrition and dietetics and aims to keep a healthy energy balance in patients, as well as providing sufficient amounts other nutrients such as protein, multivitamins, and minerals. The chief aim for clinical nutrition is to maintain a healthy energy balance in patients, as well as providing sufficient amounts of nutrients such as proteins, minerals and vitamins. Nutritional Assessment, Parenteral nutrition and Nutrition Physiology comes under clinical nutrition.

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.

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 deficiency 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. 

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.

Food & Nutrition affects the immune system of our body which can regulate the health, metabolism & diseases control of an organism. A balanced diet keeps the body to fight against the diseases. The immune system is observed by the Antibodies & Immunoglobulin whereas nutrients play the key role in the build-up process. For periods, people have instinctively known that the better they eat, the healthier they are. The science of Nutritional Immunology studies distinct foods on a molecular level, and how they affect human health at a cellular level.

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.

Unlike other ‘omics’ technologies (genomics, proteomics…etc.), metabolomics gives organic understanding that mirrors an individual's one of a kind hereditary unique mark, as well as way of life, eating routine and environment. Utilizing metabolomics, scientists can quantitatively separate non-hereditary variables that are comprised in post genomic and posttranscriptional change. Foodomics has been recently defined as a new discipline that studies food and nutrition domains through the application of advanced omics technologies in which MS techniques are considered indispensable. Applications of Foodomics include the genomic, transcriptomic, proteomic, and/or metabolomic study of foods for compound profiling, authenticity, and/or Biomarkers related to food quality or safety; the development of new transgenic foods, food contaminants, and whole toxicity studies; new investigations on food bioactivity, food effects on human health.

The food we eat has a significant impact on our health, change in diet can help avoid or control many health problems like obesity, diabetes and certain risk factors for cancer and heart disease. Dietetics is the science deals with how food and nutrition disturbs human health. Dietetics has a strong prominence on public health.  Dietician nutritionists apply nutrition and food science to help people progress their health and provide care and consultation to patients. A balanced diet is a cornerstone of health. All the age of people should enjoy a variety of healthy foods from all of the foods groups, including whole grains, fruits, vegetables, healthy fats, low-fat or fat-free dairy and lean protein. But women also have special nutrient needs (women’s diet and nutrition) and, during each stage of a woman's life, these needs change.

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.

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.

Food hygiene means to ensure the safety of food from production to consumption. Food can become contaminated at any point during harvesting, processing, storage, distribution, transportation, and preparation. Food safety includes handling, storing and preparing food to inhibit infection and to make sure that food keeps enough nutrients to have a healthy diet. So unhygienic food can also cause poor nutrition. The Food Safety Management System (FSMS) provides a preventative methodology to detect, prevent and decrease food-borne hazards. This is to decrease the risk of food poisoning and to make food safe for consumption.

• Microbiology spoilage prevention and control
• Food hygiene
• Product safety assessment of food
• Food allergies
• Importance of food safety education
• Food safety regulations and guidelines
• Foodborne illness

The gastrointestinal tract plays a key role in obesity through its contributions to satiation and satiety, production of gut hormones that influence appetite, absorption of nutrients that ultimately determine the positive energy balance that results in obesity, changes in bile acids and the micro biome, and the metabolic products of microbial digestion of nutrients (short-chain fatty acids) that modify some of the metabolic factors that are associated with obesity. Obesity usually is associated with morbidity related to diabetes mellitus and cardiovascular diseases. However, there are many gastrointestinal and hepatic diseases for which obesity is the direct cause (e.g., non-alcoholic fatty liver disease) or is a significant risk factor. When obesity is a risk factor, it may interact with other mechanisms and result in earlier complicated diseases. There are increased odds ratios or relative risks of several gastrointestinal complications of obesity: gastroesophageal reflux disease, erosive gastritis, gastric cancer, diarrhoea, colonic diverticular disease, hepatocellular carcinoma, acute pancreatitis, and pancreatic cancer. Gastroenterologists are uniquely poised to participate in the multidisciplinary management of obesity as physicians caring for people with Obesity and Nutrition related diseases, in addition to their expertise in nutrition and endoscopic interventions.

• Coronary heart disease
• Stroke
• Atherosclerosis
• Damage to the circulatory system
• High blood pressure

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

Prebiotics are the elements that come mostly from fibres, and indigestible food components that promote the growth of helpful bacteria in our gut and that human can’t digest. They help in improving gastrointestinal health as well as potentially increase calcium absorption. The fruits like bananas, onions, garlic and whole grains naturally contain prebiotics. Prebiotics comprise fructooligosaccharides and galactooligosaccharides. Probiotics are live microorganisms which when consumed may give a health benefit to the host. Certain species of Lactic Acid Bacteria (LAB) and Bifidobacterium spp. are usually used in the manufacture of probiotic products. Probiotics promote the inherited disorder, reduce lactose intolerance, decrease diarrhoea incidence, management infections, act as antibiotics, suppress tumours, and shield against carcinoma. Foods such as yogurt, kimchi, and naturally contain probiotics. A few probiotics naturally found in foods are Bacillus coagulants and Saccharomyces boulardii. Probiotics slow the growth of harmful bacteria and facilitate in maintaining the function and strength the barrier provided by intestinal walls.

• Foods rich in prebiotic fibre             
• Foods rich in probiotic fibre                         
• Difference between prebiotics and probiotics                                 
• Health benefits using prebiotics

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. More amount of sodium (salt) can make thirsty and intake of fluid will be more. Foods like banana, orange, potato and dried fruit must be avoided. Evaluation of food intake, particularly protein intake is monitored at a regular periodic interval to ensure the daily intake of protein which is important part for good quality of life. Since dialysis patient follow special diet plan, their diet may miss several vitamins. Dialysis also removes some vitamins from the body. The treating physician must prescribe vitamin tablets specially made for kidney disease patients.

• Blood urea nitrogen
• Protein equivalent of nitrogen appearance (pna)
• Renal osteodystrophy
• Evaluation of nutritional status
• Hyperlipidemia
• Nutritional therapy