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14th International Conference on Clinical Nutrition, will be organized around the theme “Highlight Latest Innovations and Best Practices in Clinical Nutrition”

Clinical Nutrition 2017 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Clinical Nutrition 2017

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As per the current era, Nutritional disorders can happen just due to less intake of proper food or certain nutrientsor by an incapacity of the body to absorb and utilize nutrients, or by overconsumption of different types of foods”. Nutritional disorders can be particularly serious in any age of an individual, since they interfere with growth and development, and may predispose to many health problems, such as infections and chronic diseases. A metabolic disorder occurs when the metabolism process fails and allows the body to have either too much or too little of the essential substances needed to stay healthy. Our bodies are very sensitive to errors in metabolic activity. The body must have amino acids and many different types of proteins to perform all of its metabolic functions. For example, the brain and other parts of the body need calcium, potassium and sodium to generate electrical impulses, and lipids (fats and oils) to maintain a healthy nervous system.

Metabolic disorders can take many forms, For instance:

·         A missing enzyme or Vitamin that is necessary for an important chemical reaction

·         Abnormal chemical reactions that hinder metabolic processes

·         Disease in the liver, pancreas, endocrine glands or other organs involved in metabolism

The most effectual Nan long-term treatment for an eating disorder is some form of psychotherapy or psychological counseling, coupled with careful attention to health and nutritional needs.  Therefore, this treatment should be applied on the individual and will vary according to both the severities of the disorder and the patient’s particular problems, needs, and strengths.

  • Track 1-1Diabetes nutrition
  • Track 1-2 Vitamins, antioxidant and mineral deficiency disorder
  • Track 1-3Life-style related disorders
  • Track 1-4Nutritional Approaches to Combating Non-Communicable Diseases
  • Track 1-5Life-style related disorders
  • Track 1-6Mental disorders
  • Track 1-7 Malnutrition and associated disorders
  • Track 1-8 Other inflammatory and autoimmune diseases
  • Track 1-9Food borne allergy and intolerance
  • Track 1-10Obesity, diabetes and other metabolic syndrome
  • Track 1-11 Food intake and energy expenditure

Obesity is a significant and growing public health issue that has been characterized by the World wide as a global main health issue. Obesity is becoming challenging in high-income countries for some time, whereas becoming prevalent in a growing number of lower-income countries. Approximately 1.4 billion people are overweight, of which about 500 million are obese. Rates of childhood obesity is increasing rapidly and overweight in particular countries have risen dramatically in recent decades over 32 million children are living in lower-income countries, compared to 10 million in high-income countries.

Obesity and complications can be measured by calories intake in excess of calories amplified. Calories intake have increased among many people due to increased consumption of energy-dense foods, which tend to be high in fat and sugar. At the same time, calories amplified have decreased among many people due to the lifestyle allowed by advances in technology and transportation. Now the problems are not restricted to high-income countries, whereas similar trends are observed in lower-income countries as they undergo a “nutrition transition” driven by an increase in consumption of animal-source foods, edible oils, processed foods and sugar-sweetened drinks, as well as shifts in population from rural to urban settings.

Medical nutrition epidemiology is an integral component of diabetes diet management and of diabetes self-management education. You can take good care of yourself and your diabetes by learning different prospects.  

  • Track 2-1Energy balance and weight management
  • Track 2-2Childhood obesity and risk factors
  • Track 2-3Physical Activity
  • Track 2-4Healthy weight
  • Track 2-5Nutrition and Weight Status
  • Track 2-6Low carb, high fat diets for diabetes
  • Track 2-7Weight Loss Surgery
  • Track 2-8New Trends in Weight Loss Management
  • Track 2-9Marketing to Kids for Healthy Life
  • Track 2-10Pills benificial for burning fat

Nutrition plays a major role in the recovery and curing rate of cancer patients. Nutrition and Cancer  clinical studies  has  enlighten the way and have increased its importance of nutrition in cancer recovery.  Clinical nutrition plays an important role in keeping healthy nutrition balance in patients as well as providing other nutrients like proteins, vitamins, carbohydrates in sufficient amount. Importance of nutrition in cancer recovery will be discussed in detail by the clinical nutritionists. It has been estimated that if diet, physical activity and weight management are compounded together, 30% of the cancers could be prevented.

  • Track 3-1Nutrition in cancer care
  • Track 3-2Nutrition guidelines for cancer survivors
  • Track 3-3Nutrition and breast cancer
  • Track 3-4Nutrition Therapy and benefits
  • Track 3-5Food, facts and Fantasies in Cancer Care
  • Track 3-6Dietary Patterns and Cancer Mortality
  • Track 3-7Physical Activity and Cancer Survivorship
  • Track 3-8Nutrition Care of the Cancer Patient
  • Track 3-9Childhood Cancer
  • Track 3-10Basic Science of Sarcomas
  • Track 3-11Advances in Ovarian Cancer Research
  • Track 3-12Drugs dealing with Cancer cure

Adopting a healthy lifestyle is the best way to lower the risk for cardio vascular diseases. It is never too early or too late to begin! The main motto is to change the lifestyle which can also help stop existing CVD from getting worse. The most important factor is to eat healthy as healthy eating helps keep your blood glucose, also called blood sugar, in your target range. Physical activity and, if needed, diabetes medicines also help. The diabetes target range is the blood glucose level suggested by diabetes experts for good health. You can help prevent health problems by keeping your blood glucose levels on target. The key steps to reducing the risk factors for CVD include:

·         Healthy eating or will suffer from eating disorders

·         Regular physical activity (aim for 30 minutes of moderate-intensity activity on most days of the week)

·         Not smoking

·         Maintaining a healthy weight and

·         Limiting alcohol consumption 

Nutrition for good cardiovascular health would be enlightened in better details by Clinical nutritionists and Dietary.

  • Track 4-1DASH ( Dietary approaches to stop hypertension )
  • Track 4-2Dairy food and cardiovascular health
  • Track 4-3Triglycerides and cardiovascular health
  • Track 4-4Sodium and high blood pressure
  • Track 4-5Soy Protein, Isoflavones, and Cardiovascular Health
  • Track 4-6The Child and Adolescent Trial for Cardiovascular Health (CATCH)
  • Track 4-7Dietary Fatty Acids and Cardiovascular Health
  • Track 4-8Nutritional Reversal of Cardiovascular Disease
  • Track 4-9Plant-based Diet for Cardiovascular Disease

Public health nutrition is a branch of Nutritional sciences that emphasis on the up liftment of good health through nutrition and primary prevention of nutrition related illness in the population.

It deals with various factors like healthy lifestyle promotion, energy balance and weight management, nutritional disorders and counseling programs, effects of social and behavioral factors on nutrition, health policies and implementation, epidemiological studies on nutrition, nutritional quality on consumer health and clinical nutrition and study of ant nutrients. The amplifying product lines in nutrition markets, infant birth rate, an aging population and several other factors are driving sales for clinical nutrition products in most of the regions worldwide.

  • Track 5-1Effect of social and behavioural factors on nutrition
  • Track 5-2Health policies and implementation
  • Track 5-3Nutritional awareness and counselling programs
  • Track 5-4Nutrition quality on consumer health
  • Track 5-5Nutrition transition and its health implications
  • Track 5-6Public health nutrition and food policy
  • Track 5-7Calcium and Vitamin D nutrition and bone disease of elderly
  • Track 5-8Agro-Nutritional Approach for Global Health
  • Track 5-9Micronutrient Interventions to promote Nutritional Health
  • Track 5-10Eco-friendly Soy Nutrition for World Health Development
  • Track 5-11Parallel food and nutrition science

Pediatric Nutrition is the most essential requirement for infants and children’s good health and overall development. Pediatric Nutrition deals with nutritional fulfillment in infants and children, ways of prevention, curing and treatment of low weight cases, treatment strategies for preventing malnutrition in children, high risk nutritional disorders, child nutrition and pregnancy nutrition. if seen many of the areas, 6.2% (about 18,000) of live born babies had low birth weights, the lowest figure in a decade. Of these, 1.0% (about 3,000) had very low birth weights and half of these (0.5% or about 1,300) were considered extremely low birth weights. On the other end of the scale, there were 12.0% of live born babies with a high birth weight.

According to the research on pediatric nutrition, the global Baby Food & Pediatric Nutrition Market is estimated be worth USD 38,180.9 million growing with a CAGR of 7.97% during 2007 – 2011 from USD 28,100.0 million in 2007. The market is estimated to be worth USD 41,521.7 million in 2012 and is forecasted to reach USD 63,681.0 million in 2017.

  • Track 6-1Healthy life style promotion
  • Track 6-2Epidemiological studies on Nutrition
  • Track 6-3Nutrition requirement in infants and children
  • Track 6-4Effect of malnutrition in children
  • Track 6-5High risk Nutrition disorder- Management
  • Track 6-6Pediatric Nutrition: Prevelance of overweight
  • Track 6-7Pediatric nutrition surveillance
  • Track 6-8Atherosclerosis
  • Track 6-9Enteral Nutrition for Paediatric Inflammatory Bowel Disease
  • Track 6-10Treatment Stratergies for Malnutrition
  • Track 6-11Nutritional needs of infants With specialized products

A healthy diet gives energy, supports mood, maintains weight, and keeps looking best. It can also be a huge support through the different stages in life. Healthy food can help reduce PMS, boost fertility, combat stress, make pregnancy and nursing easier, and ease symptoms of menopause. Whatever the age, committing to a healthy diet will help look & feel best so that staying on top of commitments and enjoying life.

Some menopause symptoms are just bothersome, such as hot flashes and dry skin. Other changes related to menopause can lead to long-term women’s health problems, from bone loss to high cholesterol.

Following the optimal menopause diet can help to reduce or even prevent menopause symptoms and protect you from illnesses, such as osteoporosis and cardiovascular disease

  • Track 7-1Pregnancy Nutrition
  • Track 7-2Low birth weight- Prevention, control and treatment
  • Track 7-3Basic dietary guidelines for Menopause
  • Track 7-4Foods to help Menopause symptoms
  • Track 7-5Diet and bone health
  • Track 7-6Hormone balance
  • Track 7-7Improving Immune system during menopause
  • Track 7-8Antioxidants
  • Track 7-9Nutrients for healthy menopause
  • Track 7-10Supplements After Menopause

A balanced diet is one that gives the body, nutrition it needs to function properly. In order to get truly balanced nutrition, the majority of your daily calories should be obtained from fresh fruits and vegetables, whole grains, and lean proteins and diet intake. A balanced diet is important because your body’s organs and tissues need proper nutrition to work effectively. Without good nutrition, your body is more prone to disease, infection, fatigue, and poor performance. Children with a poor diet run the risk of growth and developmental problems. Bad eating habits can continue for the rest of their lives. It’s recommended that total daily calorie intake should comprise of:

  • Track 8-1Food groups in our diet
  • Track 8-2Starchy food in diet
  • Track 8-3protein source in diet plan
  • Track 8-4Balanced diet for adults
  • Track 8-5Balanced diet for infants and young children
  • Track 8-6Carbohydrate and protein nutrition
  • Track 8-7Balanced diet- recommended dietary allowance
  • Track 8-8Food pyramid and malnutrition
  • Track 8-9Reformulation & innovation
  • Track 8-10Consumer information & Marketing communications
  • Track 8-11Plants Role in feeding Nutrition
  • Track 8-12Nutrition from animal source

Food biotechnology and Nutrition research is concerned with Metabolism, bioactivity and potential health benefits of flavonoids, properties and analysis of food allergens, consequences of the variable nutritional content of ethnic and regional foods. Whereas,  nutrition physiology deals with different type of food and their effects on metabolism. One segment of nutrition physiology is vitamin loss of frozen foods and processing’s. Another topic is the calculation of required calories per day and what sort of food should best be avoided for a healthy lifestyleDietary intake and nutritional status assessment; multiple dilution, DXA, bio impedance, and other assessment methods for determination of body composition; doubly-labeled water and indirect calorimeter for the determination of energy expenditure. Our Sessions would convey a correlation between the two important aspects.

  • Track 9-1Appetite and its control
  • Track 9-2Digestion and absorption of nutrition
  • Track 9-3Carbohydrate and energy metabolism
  • Track 9-4Lipid metabolism
  • Track 9-5Protein and amino acid metabolism
  • Track 9-6Water and electrolytes in health and disease
  • Track 9-7Physiological function and deficiency states of trace elements
  • Track 9-8Dietary fibre: metabolism and physiological effect
  • Track 9-9Influence of genotype on inflammation and metabolism
  • Track 9-10Metabolic aspects of neurological diseases

Probiotic Nutrition and Enteral Nutrition have billions of friendly bacteria living in digestive tract. Each person’s bacterial flora may be as unique as fingerprints. Friendly bacteria help in digesting the food and absorb nutrients effectively. In a sense, many components of our food cannot be digested in common— the bacteria digest it. The probiotic bacteria used in commercial products today are largely members of the genera Lactobacillus and bifid bacterium.

Enteral nutrition generally refers to any method of feeding that uses the gastrointestinal (GI) tract to deliver part or all of a person's caloric requirements. It can include a normal oral diet, the use of liquid supplements 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 related to enteral feeding etc.

  • Track 10-1Nutrition properties of probiotics
  • Track 10-2Popular probiotic food and beverages
  • Track 10-3Microbes as probiotics
  • Track 10-4Recombinant probiotics
  • Track 10-5Designer probiotics
  • Track 10-6Probiotics and prebiotics
  • Track 10-7Probiotics and synbiotics
  • Track 10-8Role of probiotics in a child
  • Track 10-9Probiotic intervention strategies in paediatric practice
  • Track 10-10Probiotic in prevention of acute diarrhoea
  • Track 10-11Role of probiotic in allergic diseases
  • Track 10-12Health benefits of probiotics
  • Track 10-13Methods of delivering Enteral nutrition
  • Track 10-14Diets for enteral nutrition
  • Track 10-15Complications of enteral nutrition
  • Track 10-16Probiotic advancement in Animal Nutrition

Nutritional food and science  and Genetically modified foods or GM foods are foods produced from organisms that have had specific changes introduced into their DNA using the methods of genetic engineering. These techniques allow for the introduction of new traits as well as greater control over traits than previous methods such as selective breeding and mutation breeding.

Commercial sale of genetically modified foods began in 1994, when Cal gene first marketed its FlavrSavr delayed-ripening tomato. Most food modifications have primarily focused on cash crops in high demand by farmers such as soybean, corn, canola, and cotton seed oil. These have been engineered for resistance to pathogens and herbicides and for better nutrient profiles.

dietary supplement is intended to provide nutrients that may otherwise not be consumed in sufficient quantities. Supplements as generally understood include vitamins, minerals, fiber, fatty acids, or amino acids, among other substances. U.S. authorities define dietary supplements as foods, while elsewhere they may be classified as drugs or other products. There are more than 50,000 dietary supplements available. More than half of the U.S. adult population (53% - 55%) consumes dietary supplements with most common ones being multivitamins.

These products are not intended to prevent or treat any disease and in some circumstances are dangerous, according to the U.S. National Institutes of Health. For those who fail to consume a balanced diet, the agency says that certain supplements "may have value." Most supplements should be avoided, and usually people should not eat micronutrients except people with clearly shown deficiency.

  • Track 11-1Nutritional supplements- An introduction
  • Track 11-2Medical use of nutritional supplement
  • Track 11-3Herbal nutritional supplements
  • Track 11-4Body-building supplements
  • Track 11-5Synthetic vitamins nutraceuticals and functional foods
  • Track 11-6Risk and adverse effects of nutritional supplements
  • Track 11-7Genetically modified foods
  • Track 11-8Government regulations for GM food
  • Track 11-9Risk and safety issues with GM food
  • Track 11-10Detection of GM food
  • Track 11-11Food Safety for nutritional and health growth
  • Track 11-12Cross contamination: Risk for illness

As a result of changes in the way we eat and live, some chronic diseases are increasingly affecting both developed and developing countries. Indeed, diet-related chronic diseases such as obesitydiabetescardiovascular disease, cancer, dental disease, and osteoporosis are the most common cause of death in the world and present a great burden for society. Recommendations were made to help prevent death and disability from major nutrition-related chronic diseases. These population nutrient intake and physical activity goals should contribute in the development of regional strategies and national guidelines to reduce the burden of disease related to obesitydiabetes and cardiovascular disease, several forms of cancer, osteoporosis and dental disease.

  • Track 12-1Prevention of chronic diseases through life course
  • Track 12-2Interactions between early and late factors
  • Track 12-3Gene-nutrient interactions
  • Track 12-4Recommendation for preventing obesity
  • Track 12-5Recommendation for preventing cardiovascular diseases
  • Track 12-6Recommendation for preventing cancer
  • Track 12-7Recommendations for preventing dental diseases
  • Track 12-8Recommendation for preventing osteoporosis
  • Track 12-9Recommendation for preventing diabetes
  • Track 12-10Genetic susceptibility
  • Track 12-11Nutrition-medicine products

Current research in nutrition and food sciences of the nutrition meeting focusses on latest researches and related studies in the field of nutrition and food sciences. It deals with nutritional epidemiology and management, nutrition and food insecurity, probiotic nutrition and its safety, novel techniques in food processing, risks and safety regarding consumption of genetically modified foods, nutrigenetics and nutrigenomics,  importance of nutritional sciences in the treatment of cancer patients, nutrition analysis tools and software’s and nootropics

  • Track 13-1Vitamin and mineral nutrition- current researches
  • Track 13-2Dietary guidelines and nutrition assessment studies
  • Track 13-3Polyphenol, carotenoids phytochemicals and antioxidants
  • Track 13-4Dietetics and assessment
  • Track 13-5Fitness nutrition
  • Track 13-6Nutrition regulatory guidelines
  • Track 13-7Nutritional epidemiology and management
  • Track 13-8Nutrition and food insecurity – community nutrition
  • Track 13-9Probiotic nutrition and safety issue
  • Track 13-10Genetically modified foods- risk and safety issues
  • Track 13-11Nutritional analysis tools and software
  • Track 13-12Transfusion of drugs for Clinical Nutrition
  • Track 13-13Nutritients required for healthy living of animals

Sports nutrition supplement is the study and practice of nutrition and diet as it relates to athletic performance. It is concerned with the type and quantity of fluid and food taken by an athlete, and deals with nutrients such as vitamins, minerals, supplements and organic substances such as carbohydrates, proteins and fatsThe Sports Dietitian provides individual and group/team nutrition counseling and education to enhance the performance of competitive and recreational athletes, on-site and during travel. Primary responsibilities include counseling individuals and groups on daily nutrition for performance and health; translating the latest scientific evidence into practical sports nutrition.

  • Track 14-1β alanine Supplementation
  • Track 14-2Mechanism of action
  • Track 14-3Supplementation stratergies
  • Track 14-4Beta-alanine safety
  • Track 14-5Effect of Beta-alanine on exercise performance
  • Track 14-6Anerobic exercise performance
  • Track 14-7Aerobic exercise performance
  • Track 14-8Neuromuscular fatigue
  • Track 14-9Beta-alanine combined with other sports supplements
  • Track 14-10Caffeine and Creatine Use in Sport
  • Track 14-11Sports supplements products

Nutritional Therapy is the application of nutrition science in the promotion of health, peak performance and individual care. It focusses on the therapeutic approach for dealing with nutritional related disorders and malnutrition.  It deals with Nutrition therapy and benefits, Nutrition and cancer and innovative treatments and Nutrition and Cancer- Clinical Studies. In 2011, the most recent year in which most of the countries reported data, the United States spent 17.7 per cent of its GDP on health care, whereas none of the other countries tracked by the OECD reported spending more than 11.9 per cent. The United States spends $8,508 per person, two and a half times more than the average of $3,322 for OECD countries. America spends about 50 per cent more than Norway, the next largest per capita spender

  • Track 15-1Cardiac Rehabilitation
  • Track 15-2Prevention of Ischemic Stroke
  • Track 15-3Cardiovascular Disease Prevention Through Nutrition
  • Track 15-4Pharmaconutrition
  • Track 15-5Early gene-diet interaction
  • Track 15-6Cachexia in chronic heart failure
  • Track 15-7Role of vanadium in nutrition
  • Track 15-8Effects of long-chain triglyceride in humans
  • Track 15-9 Glucokinase regulatory protein (GCKR) polymorphism in healthy adolescents
  • Track 15-10The influence of intravenous nutrition on protein
  • Track 15-11Secondary Prevention of Coronary Heart Disease
  • Track 15-12Metabolomics 
  • Track 15-13Pharmaceutics enhancing the level of Nutrition
  • Track 15-14Plant, animal and dairy nutrition required for healthy living

Parenteral nutrition, also known as intravenous feeding, is a method of getting nutrition into the body through the veins. While it is most commonly referred to as total parenteral nutrition (TPN), some patients need to get only certain types of nutrients intravenously. TPN is mainly given to the patients who lack in taking the nutrition from the food taken. TPN may include a combination of sugar and carbohydrates (for energy), proteins (for muscle strength), lipids (fat), and other sorts like electrolytes, and trace elements. Even though TPN often includes lipids, it will not make you fat. Everyone needs calories, protein, and fat, in addition to other substances, to stay healthy

  • Track 16-1Methods of delivering parenteral nutrition
  • Track 16-2Different systems for parenteral nutrition (AIO vs. MB)
  • Track 16-3Pharmaceutical side of parenteral nutrition
  • Track 16-4Composition of nutritional admixtures
  • Track 16-5Metabolic complications of parenteral nutrition
  • Track 16-6Parenteral Drug Discovery
  • Track 16-7Parenteral Nutrition and Admixture

Diabetes Nutrition : With the growing era, the number of diseases is also increasing rapidly in which some are like diabetes, consumers are opting for proper food along with medicines. Everyone can make a change regarding their health by making a small change in their diet, while still enjoying the favorite foods process and taking pleasure from the meals. A diabetes diet is simply a healthy eating plan that is high in nutrients, low in fat, and moderate in calories. Manufacturers are now keen towards Diabetes Nutrition on introducing new low calorie food products with sugar substitutes and less oil, in view of the increasing consumer interest toward healthy eating and help prevent diabetes and its concomitant risk factors.

  • Track 17-1Role of Dietary Modification for Diabetes
  • Track 17-2Role of Trace elements in glucose homeostasis
  • Track 17-3Role of Micronutrients in early Childhood Nutrition
  • Track 17-4Diabetic counseling and prevention
  • Track 17-5Proteins and Diabetes
  • Track 17-6Effect of Macro-Nutrient on Type 2 Diabetic Patients
  • Track 17-7Improvement of clinical outcomes in Diabetes
  • Track 17-8Adult-onset Diabetes and Nutrients requirement
  • Track 17-9Dietary Approaches to Diabetes
  • Track 17-10Glycemic Index

Malnutrition or malnourishment is a condition that results from eating a diet in which nutrients are either not enough or are too much such that the diet causes health problems. It may involve calories, protein, carbohydrates, vitamins or minerals. Not enough nutrients are called under nutrition or undernourishment while too much is called over nutrition. Malnutrition is often used specifically to refer to under nutrition where there are not enough calories, protein, or micronutrients. If under nutrition occurs during pregnancy, or before two years of age, it may result in permanent problems with physical and mental development. Extreme undernourishment, known as starvation, may have symptoms that include: a short height, thin body, very poor energy levels, and swollen legs and abdomen. People also often get infections and are frequently cold. The symptoms of micronutrient deficiencies depend on the micronutrient that is lacking.

  • Track 18-1Care needs for malnutrition, sarcopenia, and frailty
  • Track 18-2Nutrition, ageing, and physical functioning
  • Track 18-3Practicalities of rehabilitation for older patients
  • Track 18-4malnutrition in infants
  • Track 18-5Marasmus role in malnutrition
  • Track 18-6Clinical syndrome: Kwashiorkor
  • Track 18-7Major micronutrients deficiencies
  • Track 18-8Nutrition and the physiology of malnutrition
  • Track 18-9Protein energy malnutrition

Animal nutrition focuses on the dietary needs of domesticated animals, primarily those in agriculture and food production. Molecules of carbohydrates and fats consist of carbon, hydrogen, and oxygen atoms. Carbohydrates range from simple monosaccharides (glucose, fructose, galactose) to complex polysaccharides (starch). Fats are triglycerides, made of assorted fatty acid monomers bound to glycerol backbone. Some fatty acids, but not all, are essential in the diet: they cannot be synthesized in the body

  • Track 19-1Ruminant Nutrition
  • Track 19-2Non-Ruminant Nutrition
  • Track 19-3Dairy Farm Management
  • Track 19-4Poultry Farm Management
  • Track 19-5Farm Animal Database
  • Track 19-6Soil fertility and fertilization
  • Track 19-7Nutrient and stress signalling
  • Track 19-8Root development and function

Nutrition is important to oral health. Antioxidants and other nutrients found in fruits, vegetables, legumes and nuts strengthen immunity and help protect the teeth and gums.

Fiber-rich fruits and vegetables: Foods with fibre stimulate saliva flow, which is a natural defence against cavities. Not only does saliva wash away food particles and clean your mouth, about 20 minutes after you eat something, saliva begins to neutralize the acids attacking your teeth. Opt for crisp fruits and vegetables like apples, carrots and celery.

Weight management is a long-term approach to a healthy lifestyle. It includes a balance of healthy eating and physical exercise to equate energy expenditure and energy intake. Developing healthy eating habits while using tips that will keep us fuller longer can be useful tools in weight management. Knowing what your body needs is important to weight management and can control overconsumption and under consumption of food.

Weight management does not include fad diets that promote quick, temporary weight loss. It focuses on the long-term results that are achieved through slow weight loss, followed by retention of an ideal body weight for age, sex and height.

Rising obesity rates are a major concern in North America. About 60% of Canadians are overweight or obese. Obesity is a risk factor for many chronic diseases such as Type 2 diabetes, hypertension and cardiovascular disease. Managing one’s weight is one factor in preventing such chronic diseases.