Session 01 Food Safety & Management
Consumer awareness regarding food safety & nutrition is a major issue with respect to healthy lifestyle & disease prevention. Improper consumption of food has implemented a large number of cases of food borne illnesses. The safety, quality and nutritional value of the food we consume is of major importance to our health and wellbeing. Food safety and nutrition are therefore key concerns for the environmental health profession. Consumption of mishandled foods can lead to food poisoning which can be managed from preliminary level: Cleaning of hand before preparing food as well as eating, raw fruits & vegetables should be washed thoroughly before consumption, keeping meet & poultry foods separate from those which will be eaten raw (Fruits & vegetables), cooking the foods thoroughly. These safety measures can reduce the effect of food borne illness. Along with this, public awareness is the most needed safety measure to alleviate any kind food borne illness or food poisoning.
- Food Safety and standards
- Diet and Nutrition
- Nutrition rich diet
- Food safety- Risk assessment and management
- Food waste prevention
- Novel methods for the evaluation of food adulteration and authenticity
Session 02Food and Economy
It's time to remind ourselves that economic growth is only sustainable if all countries have food security. Without a country-owned and country-driven food security strategy, there will be obstacles and additional costs to global, regional and country level economic growth.
Countries with very high levels of poverty and chronic malnutrition face limitations in human capital development, which is required to achieve sustainable growth. High levels of poverty, inequality, and chronic malnutrition force governments to invest significant resources in the short-term through social safety net programs and conditional cash transfers. High rates of malnutrition can lead to a loss in gross domestic product (DGP) of as much as 4 to 5 percent, according to the UN Food and Agriculture Organization.
Session 03Malnutrition and Undernutrition
Poverty and hunger are two of the biggest problems faced by the world today. Terms commonly heard and discussed with respect to hunger are malnutrition and Under-nutrition. Human beings need food on a daily basis to have the energy required for growth and maintenance of important bodily functions. There are many important nutrients that are required in different quantities daily by our bodies. People remain confused between malnutrition and Under-nutrition when reading related articles or when hearing experts on different forums. This article attempts to make clear the differences between malnutrition and under-nutrition.
Session 04Role of Nutrition in prevention of disease
Health is much more than the absence of disease. It is a positive quality, emphasizing physical, social, intellectual, emotional, and spiritual well being. Optimum nutrition , providing all nutrients in both kind and amount, is the cornerstone of good health and the cutting edge of prevention. The foods we eat, and the nutrients they should provide, are the most important continuing environmental factors influencing our growth, development, functional abilities, and health. Nutritional knowledge, with education of both the general public, and particularly health professionals is critical if we are to succeed in significantly reducing the excessive premature morbidity and mortality from our leading killer diseases - heart disease, cancer, and stroke. How we structure our lifestyles, with proper nutrition, health habit discipline, and exercise programming, will have a great influence on personal health, and will help reduce our current catastrophic medical care expenditures.
Session 05 Parenteral Nutrition
Parenteral nutrition, or intravenous feeding, is a method of getting nutrition into your body through your veins. Depending on which vein is used, this procedure is often referred to as either total parenteral nutrition (TPN) or peripheral parenteral nutrition (PPN). This form of nutrition is used to help people who can’t or shouldn’t get their core nutrients from food. It’s often used for people with Crohn’s disease, Cancer, Short bowel syndrome, Ischemic bowel disease. It also can help people with conditions that result from low blood flow to their bowels. Parenteral nutrition delivers nutrients such as sugar, carbohydrates, proteins, lipids, electrolytes, and trace elements to the body. These nutrients are vital in maintaining high energy, hydration, and strength levels.
Session 06Enteral Nutrition
More than 100 different enteral nutrition formulations are available, classified into three categories: elemental or semi-elemental, polymeric and immunoenhanced (immunonutrition and probiotics). In acute pancreatitis, (semi)elemental nutrition is usually preferred over polymeric formulation because this formulation is supposed to have a superior absorption from the intestine, less stimulation of pancreatic secretions and a better tolerance .
Session 07Pediatric Nutrition: Prevalence of overweight
Over the past several decades, the incidence of atopic diseases such as asthma, atopic dermatitis, and food allergies has increased dramatically. Among children up to 4 years of age, the incidence of asthma has increased 160%, and the incidence of atopic dermatitis has increased twofold to threefold. The incidence of peanut allergy has also doubled in the past decade. Thus, atopic diseases increasingly are a problem for clinicians who provide health care to children. It has been recognized that early childhood events, including diet, are likely to be important in the development of both childhood and adult diseases. This clinical report will review the nutritional options during pregnancy, lactation, and the first year of life that may or may not affect the development of atopic disease. Health and nutritional status and feeding practices
- Recommended nutrient intakes
- Energy and macronutrients
- Minerals other than iron, Control of iron deficiency
- Breastfeeding and alternatives
- Caring practices
Session 08Nutrition and nursing
Proper nutrition plays a big role in disease prevention, recovery from illness and on-going good health. A healthy diet will help you look and feel good as well. Since nurses are the main point of contact with patients, they must understand the importance of nutrition basics and be able to explain the facts about healthy food choices to their patients. Nutrition classes provide the information necessary to sort the fact from fiction about healthy eating and pass that knowledge on to their patients.
Session 09 Animal and dairy nutrition
Animal nutrition deals with nutritional benefits on consumption of dairy products, genetically modified animal nutrition, meats and fish and also a section view to farm environment. Billions of people around the world consume milk and dairy products every day. Not only are milk and dairy products a vital source of nutrition for these people, they also present livelihoods opportunities for farmers, processors, shopkeepers and other stakeholders in the dairy value chain. But to achieve this, consumers, industry and governments need up-to-date information on how milk and dairy products can contribute to human nutrition and how dairying and dairy-industry development can best contribute to increasing food security and alleviating poverty. The rapid rise in aggregate consumption of meat and milk is propelled by millions of people with rising incomes diversifying from primarily starch-based diets into diets containing growing amounts of dairy and meat industry.
Session 10Nutrition epidemiology
Nutritional epidemiology is a sub discipline of epidemiology and provides specific knowledge to nutritional science. It provides data about the diet-disease relationships that is transformed by Public Health Nutrition into the practise of prevention. The specific contributions of nutritional epidemiology include dietary assessment, description of nutritional exposure and statistical modelling of the diet-disease relationship. Much interest is also directed towards the technique of taking and analysing photographs of all meals ingested, which might improve the dietary assessment in terms of precision. The description of Nutritional exposure could greatly benefit from standardisation of the coding of foods across studies in order to improve comparability.
Session 11 Nutrition related chronic diseases
The world has traditionally focused on the vast magnitude of the many forms of nutritional deficiency, along with their associated mortality and morbidity in infants, young children and mothers. However, the world is also seeing a dramatic increase in other forms of malnutrition characterized by obesity and the long-term implications of unbalanced dietary and lifestyle practices that result in chronic diseases such as cardiovascular disease (CVD), cancer and diabetes. All forms of malnutrition's broad spectrum are associated with significant morbidity, mortality, and economic costs, particularly in countries where both under- and over nutrition co-exist as is the case in developing countries undergoing rapid transition in nutrition and lifestyle. Diet and nutrition are important factors in the promotion and maintenance of good health throughout the entire life course. Their role as determinants of chronic NCDs is well established and they therefore occupy a prominent position in prevention activities.
Session 12 Sports nutrition
From the athletes’ point of view, there is nutrition related to workouts and events, and general nutrition. Nutrition related to workouts and events refers to nutrition before, during, and after workouts and events. It is about pre exercise, during exercise, and post-exercise nutrition. It is mostly about fluids and carbohydrate calories. It is a little about sodium. Of course, caloric mix and quality, vitamins, minerals, and other nutrients have important roles to play in general or overall nutrition. There are several major reasons to study interactions between muscle protein interaction during and after exercise and nutrition.
- Exercise, Nutrition and Health
- Amino Acid Metabolism in Exercise
- Nutrition, Neurotransmitters and Central Nervous System Fatigue
- Temperature Regulation and Fluid and Electrolyte Balance
- The Overweight Athlete
- Eating Disorders in Athletes
- Sports Specific Nutrition- Sprinting, Distance Running, Cycling, Team Sports, Gymnastics
Session 13Vitaminology and lipodology
Vitamins are biological constituents in food that are required in traces amounts for development and for upholding good health. The vitamins comprise vitamin E k, vitamin D, vitamin K, vitamin A, and folate, biotin, vitamin B12, vitamin B6, thiamin, niacin, pantothenic acid, riboflavin, and vitamin C. Vitamins are essential in the food in simply minute amounts, in disparity to the energy constituents of the diet. Maximum of the vitamins are strictly related with a consistent vitamin insufficiency disease. Vitamin D, efficiency pointers to diseases of the bones for instance osteoporosis. Serious vitamin A insufficiency cans consequence in xerophthalamia, a disorder which, if gone unprocessed, marks in total blindness. Vitamin K insufficiency leads in impulsive hemorrhage. Slight or reasonable folate insufficiency is quite general thing through the world, and can consequence from the disability to eat green, leafy vegetables and fruits.
Session 14 Paleolithic diet
Our epidemics of dietary disease have prompted a great deal of research into what humans are meant to eat for optimal health. In 1985, an influential article was published, proposing that our chronic diseases stem from a disconnect between what our bodies evolved eating during the Stone Age, or the Paleolithic period, during the last two million years and what now makes up our diet, and advocating for a return towards a hunter-gatherer type of diet of lean meat, fruits, vegetables, and nuts, also known as the so-called Paleo Diet.
Session 15Balanced Diet-measures and recommendations
The major nutrients that our body wants are unit proteins, carbohydrates and fats. These offer the body with energy for numerous functions like beating of heart, activity of muscles and brain, etc. additionally, the body wants vitamins and minerals for its optimum functioning. to urge a diet and nutrition, it's necessary to decide on foods from all food teams (cereals, pulses, poultry and meat, milk and milk product, fruits and vegetables).
The diverse nutrients (carbohydrates, proteins, fat, minerals, and vitamins) are allotted in 4 essential meals companies: grain products, greens and fruit, milk and milk alternatives and meat and meat options. The food manual specifies the each day recommended quantities for every of those groups. The encouraged everyday intake of protein for an grownup female is ready 45g and that for an adult make is about 55.5g. This wide variety is variable by using opinion due to the fact researches are nonetheless being performed to find out how lots protein an average individual virtually calls for. To make certain that you get sufficient protein, ensure you take 2-3 portions of it within the day.
- Food groups in our diet
- Plants Role in feeding Nutrition
- Consumer information & Marketing communications
- Reformulation & innovation
- Food pyramid and malnutrition
- Balanced diet recommended dietary allowance
- Carbohydrate and protein nutrition
- Balanced diet for infants and young children
- Balanced diet for adults
- Starchy food in diet
- Nutrition from animal source
Session 16Dental health and weight management
The foods that are best for dental health are typically similar varieties of foods that growing children and adults need for overall health. In general, it’s an honest plan to eat lots of contemporary vegetables, which give lots of essential vitamins and minerals. Some vegetables will even facilitate clean your teeth whether or not or not you eat meat, it’s conjointly necessary to eat lots of proteins, which might embrace beans, dairy, loony and even some vegetables, still as meat and fish. Uptake a balance of whole grains, fruits and dairy farm product will any spherical out a diet.
Weight management is the method of adopting long manner modification to keep up a healthy weight on the premise of somebody's age, sex and height. Risk of sort a pair of polygenic disease, cardiopathy, stroke, malady disease, uropathy and alternative health problems. Methods of weight management embody uptake a healthy diet and increasing physical activity levels.
Session 17 Food Technology and nutritional supplements
Food technology is a branch of food science that deals with the production processes that make foods. Food supplements are intended to correct nutritional deficiencies, maintain an adequate intake of certain nutrients, or to support specific physiological functions. They are not medicinal products and as such cannot exert a pharmacological, immunological or metabolic action. Therefore their use is not intended to treat or prevent diseases in humans or to modify physiological functions. In May 2018, the EFSA Panel on Food Additives and Nutrient Sources Added to Food (ANS) adopted guidance on the evaluation of sources of nutrients and bioavailability of nutrient from the sources.
Session 18 Nutrition in Women and Postmenopausal diet
Middle-age weight gain is common, but getting older doesn't mean you can't get lean. Women pack on more fat during menopause because of hormonal changes, and muscle tissue reduces with age to exacerbate the issue. Many women fail to exercise, further contributing to weight gain. Based on your genetics, much of the added fat may build up around your abdomen. A large waist circumference -- 35 inches or more for women -- indicates high levels of visceral fat, which is linked to deadly diseases like diabetes and heart attack. After menopause, many women put on extra pounds. In addition, their nutritional needs shift, and they may be at higher risk for certain health conditions, like heart disease and osteoporosis.
Session 19Brain Nutrition
Scientists know that certain nutrients and other key chemical compounds are essential to human brain function. Serious deficiencies in some of these, such as vitamin B12 and iron, can lead to impaired cognitive function due to neurological, or nerve fiber, complications. Cognition can be defined as the ability to use simple-to-complex information to meet the challenges of daily living. Careful attention to diet help protect the aging brain from problems with nerve cell signals involved in memory and cognition.
Session 20Functional Foods
Functional foods are foods that have a significant positive effect on health than basic nutritional meal plan. It is believed that functional foods promote optimal health and help to reduce the risk of many diseases. A common example of a functional food is oatmeal since it contains soluble fibre which can help lower cholesterol levels. Some foods are modified to have health benefits. An example is orange juice that's been fortified with calcium for bone health. Functional foods have been shown to be a tremendously effective for weight reduction and in almost all cases more effective than traditional methods of dietary restrictions to reduce body weight and improving nutritional intake. Most significantly, continuous use of meal replacements may be the most effective means of all treatments when it comes to maintaining body weight. Functional foods are generally used to replace one or two meals a day and allow the individual complete freedom for their remaining daily calories.
- Natural Functional Foods
- Functional Foods from Animal Sources
- Dietary supplements
- Traditional nutrients
- Application of Functional Food
- Baby food
Session 21 Nutrigenetics and nutrigenomics
Nutrigenetics objective is to identify in what way genetic difference affects response to nutrients. This evidence can be pragmatic to boost health, and inhibit diseases. The final aim of nutrigenetics is to offer people modified nutrition based on their genetic character. Nutrigenomics includes studies about the effects of food constituents on gene expression which shows that the same is the investigation that focuses on discovery and understanding the molecular-level relationship between nutrients and other dietary bioactives with the genome.
- Nutritional genomics
- Nutritional Epigenetics
- Genome Damage and Nutritional Deficiency
- Telomere and Nutritional Status
session 22 Nutrition in Anti-aging Treatment
While aging can’t be stopped fully, it can be slower down with the help of proper nutrition & healthy diet. Skin reflects the inner health status of body. Vitamins, carotenoids, tocopherols, flavonoids and a variety of plant extracts possess antioxidant properties & are widely used for anti-aging treatment either topically or orally.Anti-oxidants such as carotenoids, flavonoids, tocophenols, vitamins (A, C, D and E), and essential omega-3-fatty acids, some proteins and lactobacilli are capable of promoting healthy skin. The best prevention approach against the harmful action of free radicals is a healthy lifestyle (caloric restriction, body care and physical exercise), with low stress conditions and a balanced nutritional diet, including anti-oxidative rich food. To maintain a good skin it is mandatory to drink water properly along with taking Vitamin C rich fruits to prevent any kind of skin diseases.
- Role of Vitamin A, D C in anti-aging treatment
- Omega 3 fatty acid in Anti-aging
- Anti-aging discoveries
- Anti-aging diet
session 23Probiotics & Prebiotics
Probiotics & prebiotics are one of the most important topics in the field of nutrition these days. Although, they are sound similar but they are having different impact on human health. Prebiotics are those food product or supplements which contain live bacteria, found in human gut, are used to improve health. These gut bacteria are collectively known as gut flora or gut Microbiota. These are having a role of improving digestion along with these are known to reduce the effect of bowel inflammation, regulate blood sugar levels, lowers cholesterol level. Current research shows that they are able to reduce effects of everything from colon cancer to Alzheimer's risk, and their findings are promising. Unlike probiotics, prebiotics are non-living organisms. These are soluble, fermentable fibres that we’re unable to digest in our stomachs. This allows them to progress to our intestines, where this is eaten up by probiotics and fermented into short-chain fatty acids.
- Engineered probiotics as therapeutics
- Non-LAB Probiotics
- Functional aspect of probiotics
- Role of Probiotics to prevent intestinal infection
- Pro- and Prebiotics for Oral Health
- Cholesterol lowering Probiotics & Prebiotics
- Prebiotics and bone health
- Prebiotics and Colorectal cancer risk
session 24Women and Maternal Nutrition-Dietary Plans
Improvement of maternal nutrition during pregnancy is of key importance to improve health of both mother & baby. Ideally, making healthy food choices should begin in the months prior to conception; however, for some women, as soon as she finds out she is pregnant, it is important that she makes sure her diet is as good as it can be. Australian dietary guidelines recommend that women enjoy a wide variety of nutritious foods every day from the five food groups such as: Fruit, vegetables of different types and colors, legumes and beans, Grain food (mostly wholegrain and/or high fibre varieties such as breads, cereals, rice, pasta and noodles Dairy foods like milk, cheese and yoghurt), Protein such as lean meat, fish, poultry, eggs, nuts and seeds. Prior to conceiving, during pregnancy and lactation, it can be difficult to meet these increased nutritional needs through diet alone. Taking a specially formulated nutritional supplement ensures that mother & baby get enough important nutrients such as - folic acid, iron, iodine, protein and vitamin D.
- Nutrition and Pregnancy
- Prevention of Maternal Deaths
- Problems during Pregnancy
session 25 Nutritional deficiency
Poor diet or lack of proper dietary intake leads to malnutrition or nutritional deficiency. In some cases it is the effect of excess or imbalances in energy intake. Therefore the term malnutrition covers 2 broad group of conditions- First is under-nutrition & the second one is Obesity or overweight. This condition may lead to several fatal orlife threatening diseases if not controlled at the initial stage. Poor diet may lead to lack of vitamins & minerals which can lead kwashiorkor (due to lack of protein), Scurvy (lack of Vitamin C). According to the record of World Health Organization (WHO), 462 million people world-wide are malnourished, and underdeveloped due to poor diet affects 159 million children globally. This condition may complicate the disease like malaria, measles, pneumonia & diarrhoea. On the other hand obesity may lead to the risk of some non-communicable disease like heart disease, stroke, diabetes and cancer. According to survey malnutrition affects approximately all countries with 1.9 billion overweight while 462 million underweight. A healthy balanced diet is recommended for prevention of malnutrition.
Session 26Food Packaging
The objective of food packaging is to protect the packaged products and preserve their freshness. Food and beverage packaging is a synchronized system of formulating food for transport, distribution, storage, retailing, and finally to fulfil the desires of consumer at an appropriate cost. According to the World Packaging Organization (WPO) more than 25% of food gets spoiled due to poor and bad packaging. Thus the optimal packaging can reduce the large amount of food waste. Food packaging maintains nutrition of food, rapid and consistent distribution of food among the value chain and reduces post-harvest losses.
There are various types of packaging materials use in the food and beverages industries such as rigid plastic packaging, flexible plastic packaging, paperboard packaging, leather packaging, wood packaging, earthenware packaging, vegetable fibres and textile packaging, metal packaging, beverages cans, aerosols and glass.