Nutrition Webinars 2020 | Dietetics Webinars 2020| Nutrition Conferences 2020 | Nutrition Podcast | Dietetics Podcast| Nutrition Congress | Europe | Asia-Pacific | USA

Theme: Global Health, Food and Nutrition in times of COVID-19

WORLD NUTRITION 2020

tentative program

Renowned Speakers

Dr. Ningning Zhao
Principle Investigator, The University of Arizona, USA
USA

Dr. Maleka Sultana Moly
MBBS(SOMC), MPhil, CMU, PhD(Food & Nutrition)
Bangladesh

Dr. Jong-Kug Lee
Chungcheongnam-do Agricultural Research and Extention Services, Republic of korea
South Korea

Dr. Muhammad Sajid
Assistant Professor, Department of Pathobiology, Sub-Campus of University of Veterinary and Animal Sciences, Pakistan.
Pakistan

Dr. Sima Hamadeh
Associate Professor in Public Health Nutrition, HAIGAZIAN UNIVERSITY
Lebanon

WORLD NUTRITION 2020

The 29th World Congress on Nutrition and Dietetics- Webinar, is going to held from June 22-23, 2020. This Nutrition and Dietetics Congress purpose theme stress on "Food and Nutrition in times of COVID-19". World Nutrition 2020 Webinar will be a principal address for Clinical Nutritionists, Dieticians, Presidents, Founders, CEO's, business delegates, Scholastic workforce, Enrolled Dieticians and Experts, Young researchers from universities and research labs giving an ideal space to share the latest progressions in the Nutrition and dietetics research. We have dealt with various nutrition meetings which created incredible relations, bringing the experts and associations together. Nutrition Conferences, and Nutrition Events are basic for the common nationals to remain strong and fit for the length of their life. The World Nutrition 2020 Webinar is important in terms of the analysis that square measure occurring worldwide, so that knowledge can spread to remain fit and healthy throughout our life.

As organic chemistry, biology, and genetics advance, Nutrition has become more focused on metabolism and metabolic pathways - biochemical steps through which substances inside us are transformed from one form to another. Nutrition conjointly focuses on however diseases, conditions, and problems can be prevented or reduced with a healthy diet. Similarly, nutrition involves distinctive however bound diseases and conditions could also be caused by dietary factors, such as poor diet (malnutrition), food allergies, and food intolerances.

Why to Attend?

World Nutrition 2020 is planned to offer a prominent opening to the experts in the field of Nutrition, Food Sciences and Dietetics to discuss latest research and challenges in the meadow. Nutrition & Dietetics is planned to provide a special podium for Registered Dieticians, Nutritionists, health-care professionals, Researchers and Students working in the field to consciously, exchange visions and their understandings in front of large intercontinental listeners. This Nutrition Conferences or rather all Nutrition events and Nutrition conferences can facilitate in intermingling with totally different brains in nutrition and food science throughout the planet, B2B construction between specialists and academicians. The companies handling organic process merchandise and supplements will exhibit their merchandise within the Nutrition exhibition. Conference series Ltd powerfully believes that 29^th World Congress on Nutrition & Dietetics can offer a gap for discussions on bump into nutrition and food science connected issues and challenges in the grazing of nutrition and food science. It will also help in sponsoring mindfulness and help in undertaking one of the perilous problems of mankind.

Target Audience:

• Nutrition based Companies

• Business Entrepreneurs

• Registered Dieticians

• Health-Care Professionals

• Researchers and Scientists

• Training Institutes

• Universities and College Students

• Nutrition and Food science Associates

• Clinical Nutritionists

1. Clinical nutrition

Clinical nutrition is the practice of analyzing if a person is consuming an adequate amount of nutrients for good health. A clinical nutritionist is concerned with how nutrients in food are processed, stored and discarded by your body, along with how what you eat affects your overall well-being. Professionals in this field assess your nutritional needs based on your family and medical history, lifestyle and laboratory tests in order to make recommendations on your diet and individual nutritional needs. A clinical nutritionist may provide advice on changes to your diet that may help prevent disease.

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2. Nutrition, Metabolism and health

Nutrition and Metabolism is the branch of technological facts that deal with the interaction of vitamins consisting of proteins, carbohydrates, water and special stuff in meals in connection to assist, growth, replication, and ailment of an organism. It consists of feed consumption, absorption, biosynthesis, metabolism, and excretion. The fitness of an organism is predicated upon the type of vitamins that is in desirous approximately the resource of them. In 1946, the World Health Organization (WHO) defined health as “a state of complete physical, mental, and social well-being, and not merely the absence of disease or infirmity.” The foods we eat contain nutrients. Nutrients are substances required by the body to perform its basic functions. It must be obtained from diet, since the human body does not synthesize them. Nutrients are used to produce energy, detect and respond to environmental surroundings, move, excrete wastes, respire There are six classes of nutrients required for the body to function and maintain overall health.

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3. Nutritional Disorders

Nutrition disorders are the diseases that occur when a person's dietary intake is not of sufficient amount of nutrients for healthy functioning, or when the absorption of nutrients from food is improper. Nutrition disorders are caused by under nutrition, over nutrition or an incorrect balance of nutrition. Nutritional diseases are directly or indirectly caused by the scarcity of essential nutrients within the diet provided. Excess intake of few nutrients also causes acute poisoning. Keywords are Mental Disorders and Depression, Fatigue Disorders, Iodine Deficiency Disorders, Lifestyle related disorders, Other inflammatory and autoimmune diseases, Malnutrition and associated disorders, Vitamin and Mineral Deficiency Disorders.

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4. Food Toxicology

Food toxicology is the study of the nature, effects, properties, detection and identification of toxic substances in food and their disease manifestation in humans. Food contaminants are the substances included unintentionally in Foods. Heavy metals, Radioactive elements and the packing materials used in food processing are such substances checked for the quality. Key words are Toxicity levels in food and Food Toxicants, Toxic Microbial Metabolites, Food Interactions & Allergic Reactions, Genetically Engineered Food, Food Adulteration, Risk Assessment.

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5. Obesity, Diabetes & Endocrinology

The related studies of Nutrition in Obesity and Diabetes show high-quality diet playing an important role in diabetes prevention. Appropriate dietary adherence can improve insulin sensitivity and glycemic control for lifestyle improvement. However research suggests that dietary adherence is difficult for diabetes management. Nutrients play a major role providing nutrition to every organ and gland for proper function. Without nutritional balance, body is inefficient to manufacture energy needed for metabolism. Keywords are Childhood Obesity and Weight-Loss Nutrition, Diabetic Nutrition and Meal Plans, Diet Plan, Globalization and nutrition, Nutritional anemia, Hormonal Imbalance.

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6. Nutrigenetics and Nutrigenomics

Nutrigenetics is the relation held between nutrition and genetics of an individual. Based on genetics, benefit from certain vitamins or minerals more or less such as folic acid or iron respectively. Nutrition and the research involving genetics help to explain gene expression which is called as nutrigenomics. Nutrigenomics is the study of the effects of food and food constituents on gene expression, and how genetic variations affect the nutritional environment.

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7. Food quality and Nutritional values

Food quality includes external factors like appearance (size, shape, color, gloss, texture and consistency), flavor. Food quality and its safety are the main targets of for food production. Nutritional score is important for dietary worth of food. Food quality is quite essential which nourishes healthy aspects of food producing necessity.

It is important to know the nutritional value of food with its effect on the body which concentrates on cholesterol, salt, fat, and sugar intake. Food label ensures the nutritional value of a product. Key words are Food quality management, Food nutrition, nutrition facts, Food engineering, Nutraceuticals, Synthetic Vitamins.

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8. Food Processing and Technology

Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging.

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9. Pediatric & Maternal Nutrition

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 fetal development, and in this manner maternal nutrition plays a vital part in the improvement and development of the fetus.

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10. Food & Nutritional 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 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.

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11. Current Advances in Nutrition & Food Research

Advances in Food and Nutrition react to the rising requests 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 food engineering techniques that are being developed which incorporates genetically modified food and 3D imprinting in food.

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12. Food Science and Chemistry

Food chemistry is the study of chemical processes and interactions of biological and non-biological components of foods. Some of the biological components include poultry, meat, beer and milk. It includes lipids, carbohydrates and proteins in biochemistry. A specialized phase of food technology concerned with an understanding of the fundamental changes of composition and the physical condition of foodstuffs may occur during industrial processing. Key words are Allergy Clinical Immunology, Food Allergens, Immunology Volume, Food & Nutrition Communication, Nutri Genetics, Clinical Biochemistry.

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13. Holistic/Integrative Nutrition

The natural approach to health makes use of the evidences of lifestyle, detoxification and techniques for diet. Integrative nutrition aims to upgrading the overall wellbeing through diet and lifestyle changes. Holistic / Integrative Nutrition empower you to transform your personal life.

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American Society for Nutrition |Nutrition Conferences 2020 | Dietetics Conferences 2020 |

29^thWorld Congress on Nutrition & Dietetics June 22-23, 2020 Sydney, Australia

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WORLD NUTRITION 2020