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15th International Conference on Clinical Nutrition, will be organized around the theme “Better Care through Better Nutrition ”

Clinical Nutrition 2018 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 2018

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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 1-1Energy balance and weight management
  • Track 1-2Childhood obesity and risk factors
  • Track 1-3Physical Activity
  • Track 1-4Healthy weight
  • Track 1-5Diabetes nutrition
  • Track 1-6Nutrition and Weight Status
  • Track 1-7Low crab, high fat diets for diabetes
  • Track 1-8Weight Loss Surgery
  • Track 1-9New Trends in Weight Loss Management
  • Track 1-10Marketing to Kids for Healthy Life
  • Track 1-11Pills benificial for burning fat

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

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

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

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

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

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

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

As per the current era, Nutritional disorders can happen just due to less intake of proper food or certain nutrients or 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  

Nutritional deficiencies

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

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

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

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 12-1Vitamin and mineral nutrition current researches
  • Track 12-2 Dietary guidelines and nutrition assessment studies
  • Track 12-3 Polyphenol, carotenoids phytochemicals and antioxidants
  • Track 12-4 Dietetics and assessment
  • Track 12-5 Fitness nutrition
  • Track 12-6 Nutrition regulatory guidelines
  • Track 12-7 Nutritional epidemiology and management
  • Track 12-8 Nutrition and food insecurity – community nutrition
  • Track 12-9 Nutrition and food insecurity – community nutrition
  • Track 12-10 Probiotic nutrition and safety issue
  • Track 12-11 Genetically modified foods risk and safety issues
  • Track 12-12 Nutritional analysis tools and software
  • Track 12-13Transfusion of drugs for Clinical Nutrition
  • Track 12-14 Nutritients 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 13-1 β alanine Supplementation
  • Track 13-2 Mechanism of action
  • Track 13-3 Supplementation stratergies
  • Track 13-4 Betaalanine safety
  • Track 13-5 Effect of Betaalanine on exercise performance
  • Track 13-6 Anerobic exercise performance
  • Track 13-7 Aerobic exercise performance
  • Track 13-8 Neuromuscular fatigue
  • Track 13-9 Betaalanine combined with other sports supplements
  • Track 13-10 Caffeine and Creatine Use in Sport
  • Track 13-11 Sports 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 14-1 Cardiac Rehabilitation
  • Track 14-2Prevention of Ischemic Stroke
  • Track 14-3Cardiovascular Disease Prevention Through Nutrition
  • Track 14-4 Pharmaconutrition
  • Track 14-5 Early genediet interaction
  • Track 14-6Cachexia in chronic heart failure
  • Track 14-7 Role of vanadium in nutrition
  • Track 14-8 Effects of longchain triglyceride in humans
  • Track 14-9Glucokinase regulatory protein (GCKR) polymorphism in healthy adolescents
  • Track 14-10 The influence of intravenous nutrition on protein
  • Track 14-11Secondary Prevention of Coronary Heart Disease
  • Track 14-12 Metabolomics 
  • Track 14-13 Pharmaceutics enhancing the level of Nutrition
  • Track 14-14 Plant, animal and dairy nutrition required for healthy living

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.

Undernourishment is most often due to not enough high-quality food being available to eat. This is often related to high food prices and poverty. A lack of breast feeding may contribute, as a number of infectious diseases such as: gastroenteritis, pneumonia, malaria, and measles, which increase nutrient requirements. There are two main types of under nutrition: protein-energy malnutrition and dietary deficiencies. Protein-energy malnutrition has two severe forms: marasmus (a lack of protein and calories) and kwashiorkor (a lack of just protein). Common micronutrient deficiencies include: a lack of iron, iodine, and vitamin A. During pregnancy, due to the body's increased need, deficiencies may become more common. In some developing countries, over nutrition in the form of obesity is beginning to present within the same communities as under nutrition. Other causes of malnutrition include anorexia nervosa and bariatric surgery.

  • Track 15-1Care needs for malnutrition, sarcopenia, and frailty
  • Track 15-2Nutrition, ageing, and physical functioning
  • Track 15-3Practicalities of rehabilitation for older patients
  • Track 15-4 Malnutrition in infants
  • Track 15-5 Marasmus role in malnutrition
  • Track 15-6Clinical syndrome: Kwashiorkor
  • Track 15-7Major micronutrients deficiencies
  • Track 15-8Nutrition and the physiology of malnutrition
  • Track 15-9Protein energy malnutrition

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 16-1Food groups in our diet
  • Track 16-2Starchy food in diet
  • Track 16-3Protein source in diet plan
  • Track 16-4Balanced diet for adults
  • Track 16-5Balanced diet for infants and young children
  • Track 16-6Carbohydrate and protein nutrition
  • Track 16-7Balanced diet recommended dietary allowance
  • Track 16-8Food pyramid and malnutrition
  • Track 16-9Reformulation & innovation
  • Track 16-10Consumer information & Marketing communications
  • Track 16-11Plants Role in feeding Nutrition
  • Track 16-12Nutrition from animal source

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 17-1Methods of delivering parenteral nutrition
  • Track 17-2 Different systems for parenteral nutrition (AIO vs. MB)
  • Track 17-3Pharmaceutical side of parenteral nutrition
  • Track 17-4Composition of nutritional admixtures
  • Track 17-5Metabolic complications of parenteral nutrition
  • Track 17-6Parenteral Drug Discovery
  • Track 17-7Parenteral Nutrition and Admixture

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 18-1 Prevention of chronic diseases through life course
  • Track 18-2 Interactions between early and late factors
  • Track 18-3 Genenutrient interactions
  • Track 18-4 Recommendation for preventing obesity
  • Track 18-5 Recommendation for preventing cardiovascular diseases
  • Track 18-6 Recommendation for preventing cancer
  • Track 18-7 Recommendation for preventing osteoporosis
  • Track 18-8 Recommendation for preventing diabetes
  • Track 18-9 Genetic susceptibility
  • Track 18-10 Nutrition medicine products

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.

Plant nutrition nourishes plants, encourages growth, and consolidates and fortifies the plant world. Plants require feed and nutrients in order to grow. The fertilizers used in plant nutrition stimulate growth by providing the nutrients they need, from root to leaf. They also protect the plants from the harsh environment and improve their resistance to stress

  • Track 20-1 Ruminant Nutrition
  • Track 20-2 NonRuminant Nutrition
  • Track 20-3 Dairy Farm Management
  • Track 20-4 Poultry Farm Management
  • Track 20-5 Farm Animal Database
  • Track 20-6 Soil fertility and fertilization
  • Track 20-7 Nutrient and stress signalling
  • Track 20-8 Root development and function