Webinar on

Food, Diet-Obesity

May 24, 2021

Food, Diet-Obesity

Theme: Latest Innovations in the Field of Food, Diet & Obesity

Webinar on Food, Diet & Obesity scheduled on May 24, 2021. Food, Diet & Obesity research aims to bring together leading academic scientists, researchers scholars to exchange and share their experiences and research results on all aspects of research. Food, Diet & obesity 2021 acquires a wide platform for Dietitians, Nutrition Experts, Endocrinologists, Diabetes Educators, Doctors, Researchers, Young Researchers, Business Delegates and other Healthcare professionals to exchange ideas and knowledge. Our main is to unify individuals in the scholarly community and society keen on Food, Diet & Obesity to deliver their talks on the current trends and significant issues related to research and clinical trials important for the public to be shared.

 

Track 1: Food Science and Technology

Food Scientists and technologists apply scientific disciplines including chemistry, engineering, microbiology, and nutrition to the study of food to improve the safety, nutrition, wholesomeness and availability of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, and/or store food according to industry and government specifications and regulations. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Related fields include analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management.

Track 2: Diet and Nutrition

Nutritionists use ideas from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body. Nutrition also focuses on how people can use dietary choices to reduce the risk of disease, what happens if a person has too much or too little of a nutrient, and how allergies work. Nutrients provide nourishment. Proteins, carbohydrates, fat, vitamins, minerals, fiber, and water are all nutrients. If people do not have the right balance of nutrients in their diet, their risk of developing certain health conditions increases.

Track 3: Food Nutrition

Food and nutrition are the way that we get fuel, providing energy for our bodies. We need to replace nutrients in our bodies with a new supply every day. Water is an important component of nutrition. Fats, proteins, and carbohydrates are all required. Maintaining key vitamins and minerals are also important to maintaining good health. For pregnant women and adults over 50, vitamins such as vitamin D and minerals such as calcium and iron are important to consider when choosing foods to eat, as well as possible dietary supplements.

Track 4: Obesity & Overeating

Overeating and obesity are defined as abnormal or excessive fat accumulation that presents a risk to health. A body mass index (BMI) over 25 is considered overweight, and over 30 is obese. The issue has grown to epidemic proportions, with over 4 million people dying each year as a result of being overweight or obese in 2017 according to the global burden of disease. Overeating causes the stomach to expand beyond its normal size to adjust to the large amount of food. The expanded stomach pushes against other organs, making you uncomfortable. This discomfort can take the form of feeling tired, sluggish or drowsy Obesity results from a combination of causes and contributing factors, including individual factors such as behavior and genetics. Behaviors can include dietary patterns, physical activity, inactivity, medication use, and other exposures.

Track 5: Malnutrition and Micro nutrition

Lack of healthy nutrition refers to inadequacies, abundances or uneven characters in an individual's admission of vitality or supplements. Upgraded care may trigger favourable circumstances over the whole scope of patient care. The body can't combine micronutrients, so they should be made accessible through diet. Micronutrient lacks influence individuals everything being equal yet their belongings show up additionally destroying in pregnant ladies and youngsters uncommonly youthful babies. Problematic breastfeeding and micronutrient insufficiencies were liable for more than 33% of these deaths. Malnutrition is a condition that results from eating a diet which does not supply a healthy amount of one or more nutrients. This includes diets that have too little nutrients or so many that the diet causes health problems. The nutrients involved can include calories, protein, carbohydrates, fat, vitamins or minerals. A lack of nutrients is called undernutrition or undernourishment while a surplus of nutrients cases overnutrition

  • Micronutrient deficiencies (vitamin A and zinc)
  • Malnutrition and associated disorders
  • Protein-energy malnutrition

 

Track 6: Pediatric Nutrition

Pediatric Nutrition & Child health is an similarity between intake and nutrient requirements resulting in increasing abundance in energy, protein, or micronutrients. It contains large amounts of vitamin E, which may help prevent anaemia. Additionally, vitamin E is an important antioxidant. Proper nutrition helps in the appropriate growth and development of children tolerating them to reach their complete potential. It is important to consistently provide your child with healthy choices from all of the major food groups.

  • Nutritious requirements in infants & children
  • Caring Practices

 

Track 7: Food Engineering and Industry Influence On Nutrition

Food Engineering Reviews publishes reviews covering all engineering aspects of today’s food scientific research and the food industry. Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, and environmental aspects of food processing. The journal identifies and discusses trends that will drive the discipline over time. The scope of topics addressed is broad, encompassing Transport phenomena in food processing; Food process engineering; Physical properties of foods; Food nano-science and nano-engineering; Food equipment design; Food plant design; Modeling food processes; Microbial inactivation kinetics; Preservation technologies; Engineering aspects of food packaging; Shelf life, storage and distribution of foods; Instrumentation, control and automation in food processing; Food engineering, health and nutrition; Energy and economic consideration in food engineering; sustainability; and Food engineering education.

Track 8: Leptin Resistance

Adipocytes interact with other cells through producing and secreting a variety of signalling molecules, including the cell signalling proteins known as adipokines. Certain adipokines can be considered as hormones, as they regulate the functions of organs at a distance, and several of them have been specifically involved in the physiopathology of joint diseases. In particular there is one leptin, which has been the focus of attention for research the circulating leptin levels are positively correlated with the Body Mass Index (BMI), more specifically with fatty mass, and obese individuals have higher leptin levels in their blood circulation, compared with non-obese individuals. In obese individuals, the increased circulating leptin levels induce unwanted responses, that is, reduced food intake or losing body weight does not occur as there is a resistance to leptin

Track 9: Food Safety Hazards

Food safety hazards of concern may be biological, physical or chemical. In developed countries outbreaks of the following microorganisms and their toxins are most commonly reported: predominantly enteric viruses, a non-typhoidal Salmonella enterica, and Campylobacter spp., followed by staphylococcal enterotoxins, Clostridium perfringens, pathogenic Escherichia coli (particularly enterohemorrhagic pathotypes), Bacillus cereus, Vibrio parahaemolyticus and marine toxins. Others include Shigella  other pathogenic Vibrio  and Brucella. These microorganisms may be included also in sporadic incidents where routes of transmission are not determined.

Track 10: Food Toxicology and Microbial Aspects of Food

Food toxicology is concerned with assessing the injurious effects on living systems of chemicals present in foods. The chemical agents can be man-made  or of natural origin. They can, also be generated in the course of preparing, processing, and preserving foods. It is important that students of food science as well as environmental toxicology are familiar with the basic chemical and biological aspects of the injurious substances present in foods. This course wishes to develop an understanding of the chemical and biological principles that determine toxicity and by presenting typical examples of the toxic substances found in foods, it hopes to let students become familiar with their properties, modes of action, and methods of analysis.

Track 11: Food Waste Management

Food waste is a major part of the impact of agriculture on climate change. and other environmental issues. The Food and Agricultural Organization estimated in 2014 that food waste lost causes a global economic, environmental and social cost of $2.6 trillion a year and is responsible for 8 percent of global greenhouse gas emissions. Moreover, food waste that is not handled or reclaimed properly, through composting, can have many negative environmental consequences. For example, landfill gas from anaerobic digestion of organic matter is a major source of the greenhouse gas methane, and un-reclaimed phosphorus in food waste, leads to further phosphate mining. Moreover reducing food waste in all parts of the food system is an important part of reducing the environmental impact of agriculture, by reducing the total amount of water, land and other resources needed to feed the global community

Track 12: Diabetes & Endocrinology

Diabetes mellitus, commonly known as diabetes, is a metabolic disease that causes high blood sugar. The hormone insulin moves sugar from the blood into your cells to be stored or used for energy. With diabetes, your body either doesn’t make enough insulin or can’t effectively use the insulin it does make. The endocrine system consists of several glands, all in different parts of the body that secrete hormones directly into the blood rather than into a duct system. Therefore, endocrine glands are regarded as ductless glands. Hormones have many different functions and modes of action; one hormone may have several effects on different target organs, and, conversely, one target organ may be affected by more than one hormone. It is also concerned with the integration of developmental events proliferation, growth, and differentiation, and the psychological or behavioral activities of metabolism, growth and development, tissue function, sleep, digestion, respiration, excretion, mood, stress, lactation, movement, reproduction, and sensory perception caused by hormones. Specializations include behavioral endocrinology and comparative endocrinology.

 

 

Food, Diet-Obesity 2021 webinar invites speakers, delegates, moderators and virtual exhibitors from everywhere throughout the world. We are delighted to welcome you to our Webinar on Food, Diet-Obesity 2021  which will be held during May 24,2021.

Importance and Scope:

Eating a balanced diet is crucial for great wellbeing and prosperity. Food provides energy, protein, fundamental fats, vitamins and minerals to our body for develop and to work properly. We require a wide variety of distinctive foods to provide the proper amounts of nutrients for great wellbeing. Satisfaction of a healthy diet can moreover be one of the incredible cultural pleasures of life. An unhealthy diet increments the chance of numerous diet-related illnesses. Food, Diet- Obesity 2020 is aimed to provide a distinguished opportunity to the professionals in the field of Diet-Obesity to discuss latest research and challenges in the field.

Global Dietary Supplements Market:

The global dietary supplements market is expected to reach USD 278.02 billion by 2024, at a CAGR of 9.6% from 2016 to 2024, according to a report by Grand View Research, Inc. Rising obesity rates in developed economies including the U.S. and Germany as a result of fluctuating dieting patterns along hectic work style among adults is expected to prompt the spending on nutritional supplements. Over the past few years, the high adoption rate of fast foods along sedentary lifestyle in emerging economies including China and India has led to the increase in the prevalence of cardiovascular disorders, diabetes, and obesity. As a result, the individuals among high socio-economic and upper-middle-class income groups are expected to perceive the Nutraceuticals including dietary supplements as the alternatives to prescribed drugs.

Nutritional Analysis Market:

The nutritional analysis market is estimated to be valued at USD 4.04 Billion in 2017, and is projected to reach USD 5.99 Billion by 2022, at a CAGR of 8.2% from 2017 to 2022. Nutrition analysis refers to the process of determining the nutritional content of food. Nutritional analysis involves two ways to calculate the nutritional content of a food sample; chemically, and by calculation. Nutritional analysis has been increasing in the global market due to the rise in consumer awareness, implementation of food safety and nutritional labelling regulations, globalization of food trade, and advancement in technology.

 

  • Food Science and Technology
  • Diet and Nutrition
  • Food Nutrition
  • Obesity & Overeating
  • Malnutrition and Micro Nutrition
  • Pediatric Nutrition
  • Food Engineering and Industry Influence on Nutrition
  • Leptin Resistance
  • Food Safety Hazards
  • Food Toxicology and Microbial Aspects of Food
  • Food Waste Management
  • Diabetes & Endocrinology