Global Diet and Nutrition Meeting

Singapore   March 19-20, 2018

Call for Abstract

Human nutrition can be characterized as the course of action of key supplements vital to reinforce human life and health. Poor nutrition is an interminable issue every now and again associated with poverty, poor nutrition comprehension and hereditary factors, and lacking sanitation and security of food. Lack of healthy food and its outcomes are reasons for death and disability in the world. Propelling good nutrition empowers children to grow, progresses human development and eradicates poverty. 

  • Track 1-1: Calories
  • Track 1-2: Macronutrients
  • Track 1-3: Micronutrients
  • Track 1-4: Eating regimen
  • Track 1-5: Supplements

Nutrition is critical for everybody, it is particularly imperative for youngsters since it is specifically connected to all parts of their development and advancement; variables which will directly affect their health as adults. Regardless of a baby or a high school student, nourishment is critical to his or her physical and mental improvement.  About 1 in 3 youngsters in America are overweight or corpulent. Throughout the world, parents are becoming more aware of the dietary advantages of pediatric nutrition and supplement. Therefore, all around the world pediatric nutrition market is developing at a critical pace with organizations scrambling to get a huge offer of the market. The Asian market is contributing essentially to the development of pediatric nutrition market as more than 33% of the worldwide market is accounted by this district.

  • Track 2-1: Adolescence Obesity
  • Track 2-2: Ideal growth
  • Track 2-3: Preventing malnutrition
  • Track 2-4: Children’s oral health
  • Track 2-5: Anaemia
  • Track 2-6: Breast feeding and its importance
  • Track 2-7: Disorders associated with pediatric nutrition

The expression "maternal nutrition" centers consideration around mothers, on their dietary status as it identifies with the bearing and nurturing of children. In the meantime, women likewise play crucial, regularly unacknowledged, parts in their families, groups, and social orders. In any case, the poor nutritional status of numerous women on the planet today bargains their ability to meet the enthusiastic requests of their different parts as moms and beneficial laborers. Absence of adequate nutrition or the insufficiency of a particular supplement, for example, iron, is obviously ensnared in contemporary maternal lack of healthy food. Frequently, in any case, a substantial work-stack, made yet more troublesome by constrained access to essential assets (e.g., water and fuel), drives a women with barely sufficient nutrition intake into a condition of maternal malnutrition. Along these lines, it is important to take a stand for maternal nutrition in the expansive setting of the women’s life conditions.

  • Track 3-1: Energy insufficiency
  • Track 3-2: Iron insufficiency
  • Track 3-3: Vitamin A insufficiency
  • Track 3-4: Iodine insufficiency
  • Track 3-5: Fetal growth
  • Track 3-6: Nutrition before and after pregnancy

Eating routine of a sports individual is vital in light of the fact that their energy necessity is different than a normal person. It increases when they are playing sports. So body store of nutrition should be such that it gives enough energy for the athlete to perform his or her ideal action. A proper nutritional diet for a games individual comprises of at least 2000 calories for each day. The glycaemic record (GI) positions food and liquids by how 'starch rich' they are and how rapidly they influence the body's glucose levels. The GI has now become an important aspect of sports person’s nutritional diet. The perfect game eating regimen expands the athlete’s energy on the games field, as well as amid practice sessions. Hence sports nutrition is not just eating for energy for a particular event, but making dietary changes to meet an athlete’s long term requirements.

  • Track 4-1: Performance enhancing supplements
  • Track 4-2: Carbohydrates, Proteins and fats
  • Track 4-3: Glycaemic Index
  • Track 4-4: Sport specific nutrition
  • Track 4-5: Recovery food

The gut assumes a critical part in the association between diet and immunity. Most of the times disorders of the gut are of unknown origin and do not answer to treatments. Be that as it may, the cause by and large might be enhanced or even resolved by alteration of eating regimen that is the diet. An appropriate eating routine and typically working GI tract are fundamental for the conveyance of nutrients, aversion of nutrient in-sufficiency and malnutrition, repair of harmed intestinal epithelium, rebuilding of normal luminal bacterial population, advancement of normal GI motility, and support of normal immune functions. The measure of food, its form, the recurrence of eating, and the pattern of diet routine each affect GI work and might be utilized to help amend indications of GI illness. The suitable diet may profoundly affect intestinal recuperation and effective management of constant or serious GI ailment.

  • Track 5-1: Bloating
  • Track 5-2: Irritable bowel syndrome (IBS)
  • Track 5-3: Diarrhea, heartburn, reflux, constipation, nausea
  • Track 5-4: Celiac disease and Crohn’s disease
  • Track 5-5: Gut micro-biota
  • Track 5-6: Food and its effect on digestion

The connection between cancer and diet is similarly as puzzling as the ailment itself. Much research has indicated certain foods and nutrients that may help avoid or on the other hand, add to specific sorts of malignancy. While there are many variables you can't change that promote the risk of cancer, for example, hereditary qualities and environment, there are others you can control. Truth be told, estimates recommend that under 30% of a man's lifetime danger of getting disease is because of uncontrolled elements. The rest you have the ability to change, including your diet. Science has discovered that specific dietary propensities have a tendency to have a more prominent impact. 

  • Track 6-1: Meat and cancer
  • Track 6-2: Antioxidants
  • Track 6-3: Calcium and cancer
  • Track 6-4: Obesity and cancer
  • Track 6-5: Chemotherapy and nutrition
  • Track 6-6: Nutrition recommendations before and after treatment

Eating disorders may incorporate lacking or excess food consumption which can harm a person's health. It's nothing unexpected that eating disorders are on the ascent all through the world. With the ascent of worldwide Westernization, innovation propels, and social moves, an ascent of the possibility of a perfect body shape and size has influenced most all parts of the world. As indicated by the National Eating Disorder Association, up to 70 million individuals (both male and female) experience the ill effects of eating disorders. In Singapore, dietary problems have been progressively regular since the 1990s. China is one of the countries with the highest rates of eating disorders in the world.

  • Track 7-1: Anorexia Nervosa
  • Track 7-2: Bulimia Nervosa
  • Track 7-3: Binge Eating Disorder
  • Track 7-4: Globalization and eating disorders

The term ‘functional’ is sometimes used to describe foods and drinks that are enriched with particular nutrients or substances that have the potential to positively influence health over and above their basic nutritional value. Functional foods are usually similar to foods that are consumed as part of our usual diet e.g. yogurt, drinks, bread. The functional food industry, comprising of food, beverages and supplement divisions, is one of the few zones of the food business that is encountering quick development lately. This sort of development is powered not just by industrial advancement and improvement of new items that fulfill the request of health conscious customers, but also by people suffering from various health issues. Customer enthusiasm for the connection between health and diet has expanded the interest for data about functional foods. Variables powering U.S. enthusiasm for these foods include the fast advances in science and innovation, expanding medicinal services costs, changes in food laws influencing product and label guarantees, a maturing population and rising enthusiasm for achieving health through eating routine, among others.

  • Track 8-1: Probiotics
  • Track 8-2: Prebiotics
  • Track 8-3: Stanols and sterols
  • Track 8-4: Health risks and adverse reactions
  • Track 8-5: Advance in functional food research

Obesity is a condition where a human has amassed so much fat in his/her body that it may negatively affect their health. The major reason for obesity is unevenness between calories devoured and calories exhausted. All over the world there has been an expanded admission of energy dense food that is high in fat. Today, 2.1 billion individuals – almost 30% of the total population – are either fat or overweight. The ascent in worldwide obesity rates in the last 30 years has been considerable and widespread, introducing a public health plague in both the developed and the developing countries.

As indicated by the Dietary Guidelines for Americans 2015-2020, a healthy diet for obese people:

•           Emphasizes organic products, vegetables, entire grains, and sans fat or low-fat drain and drain items

•           Includes lean meats, poultry, angle, beans, eggs, and nuts

•           Is low in soaked fats, trans fats, cholesterol, salt (sodium), and included sugars

•           Is sufficient for your calorie needs

  • Track 9-1: Fast food
  • Track 9-2: Dietary fat and weight
  • Track 9-3: Global obesity epidemic
  • Track 9-4: Diet, exercise and weight control

In 2014, 8.5% of grown-ups of 18 years and more had diabetes. In 2012 diabetes was the immediate reason for 1.5 million deaths and high blood glucose was the reason for another 2.2 million deaths. Therefore it is necessary to follow a balanced diet. A diabetes diet has less carbs and it is a good diet regimen that is actually rich in nutrients and low in fat and calories. Key components are vegetables, whole grains and fruits. The diet encourages one to control their glucose level in the blood, manage one's weight and control risk components for coronary illnesses like hypertension and high blood fats. High glucose levels in the blood can prompt issues like Hypoglycemia, Hyperglycemia and diabetic ketoacidosis.

  • Track 10-1: Obesity and diabetes
  • Track 10-2: Type 1 and 2 Diabetes mellitus and diet
  • Track 10-3: Diabetes, exercise and diet
  • Track 10-4: Type 1 diabetes and Coeliac disease

Nutrigenomics is a branch of nutritional genomics which deals with the examination of the effects of food and its constituents on gene expression that is how a particular human being is genetically programmed to react to certain nutrients in the diet. Nutrigenomics focuses on recognizing and understanding molecular level association of nutrients and other dietary bio-actives with the genome. Nutrigenomics has also been delineated by the effect of variation of genes on nutrition, with quality expression or SNPs with a nutrient's assimilation, processing, excretion or normal effects. In this way, nutrigenomics focuses on developing ways to enhance nutrition based on the person’s genotype.

  • Track 11-1: Anti-aging and nutrigenomics
  • Track 11-2: Obesity and nutrigenomics
  • Track 11-3: Applications of nutrigenomics
  • Track 11-4: Nutrigenetics
  • Track 11-5: Advancement in nutrigenomics research

Food intolerance is the general term used to depict a scope of antagonistic reactions to food, including allergic responses (e.g. nut hypersensitivity or coeliac illness), antagonistic responses coming about because of enzyme lacks (e.g. lactose intolerance), pharmacological responses (e.g. caffeine affectability) and other non-characterized reactions. An allergic reaction to a food can be depicted as an improper response by the body's immune system to the ingestion of a food that in the larger part of people causes no adverse impacts. Food allergy is more typical in kids, particularly those less than three years old, than in grown-ups. It is assessed to influence 1 in 25 of the population. Despite the fact that 20-30% of individuals see themselves to have an intolerance or an allergy to at least one food item, the genuine commonness is believed to be substantially less than this, in spite of the fact that the exact number is indeterminate. A few reports propose that reproducible food intolerance influences 5-8% of kids and under 2% of grown-ups.

  • Track 12-1: Lactose intolerance
  • Track 12-2: Coeliac disease and diet
  • Track 12-3: Peanut allergy
  • Track 12-4: Food allergy prevention

Food obtained from animals are a critical source of supplements in the eating regimen; for instance, milk and meat together give around 60 and 55% of the dietary admission of Calcium and protein separately in the UK. Nonetheless, certain parts of some animal derived food substances, especially their fat and saturated fatty acids (SFA), have prompted worries that these food substances significantly add to the danger of numerous chronic diseases. In many parts of the world dairy items are the best dietary source of SFA. The unsaturated fatty acid composition of different animal derived food is not consistent and thus keeping up animal nutrition is essential.

  • Track 13-1: Livestock nutrition
  • Track 13-2: Poultry nutrition and diet
  • Track 13-3: Nutrition for aquaculture

Nutrition security implies access by all individuals at all circumstances to the sufficient usage and ingestion of nutrients in food, keeping in mind the end goal to have the capacity to carry on with a healthy life. Variety of macro and micro-nutrients are required for the human body to ensure good health and protection from various diseases.

Nutrition security has 3 main determinants:

– Access to sufficient food

– Care and feeding habits

– Sanitation and wellbeing

  • Track 14-1: Nutritional security in the developing countries
  • Track 14-2: Poverty and food security
  • Track 14-3: Food safety and quality

Clinical nutrition is of focal significance for our capacity to deal with ailments, contaminations, surgery and injury specifically. The goal of clinical nurition is to improve patient health by

·         preventing malnutrition

·         keeping up body tissue and working plasma protein stores

·         No patient ought to have inadequate admission of energy and substrates when in hospital.

Clinical nutrition is nutrition for patients in medicinal services. Clinical in this sense alludes to the administration of patients, including outpatients at facilities, as well as inpatients in doctor's facilities. It consolidates basically the fields of nourishment and dietetics. It intends to keep a good energy in patients, and also giving adequate sums of different supplements, for example, protein, vitamins, minerals. The preferred routed of administration is oral and if not possible the alternatives include intravenous and enteral administration.

  • Track 15-1: Parenteral nutrition
  • Track 15-2: Nutrition in clinical surgery
  • Track 15-3: Enteral nutrition

Artificial sweeteners are man-made substitutes for sugar in food and beverages. Numerous medical advantages are related with fake sweeteners. This is the principle purpose behind their overall prominence. Artificial sweeteners are helpful for people suffering from Diabetes mellitus and for people conscious of their carbs intake. Artificial sweeteners may have side effects on the body. In 1970, a research conducted showed the association of the artificial sweetener saccharin with bladder cancer in laboratory rats. Another research showed that cells became less well defined and flatter at higher artificial sweetener concentration. Bloating is another possible side effect of artificial sweeteners as the body is unable to completely absorb them. In 2014, an Israeli research showed experimental evidence that Artificial sweeteners may increase, rather than put a close to, metabolic disorders such as type 2 diabetes At the end of the day, utilization of artificial sweeteners can make you evade sound, filling, and exceptionally nutritious food while expending all the more falsely flavored food with less nutritional value.

  • Track 16-1: Artificial sweeteners and metabolic effects
  • Track 16-2: Artificial sweeteners and cancer risk
  • Track 16-3: Health effects of artificial sweeteners

Genetically altered foods or GM foods are foods created from life forms that have had changes brought into their DNA utilizing the strategies for genetic engineering. Hereditary building systems consider the presentation of new characteristics and in addition more prominent control over attributes than past techniques, for example, specific reproducing and change rearing. There is a logical agreement that as of now accessible nourishment gotten from GM crops represents no more serious hazard to human wellbeing than ordinary food, however that every GM nourishment should be tested in labs before releasing it into the  market. Nonetheless, individuals from the general population are considerably less likely than researchers to see GM food as safe.

  • Track 17-1: Risks associated with GM food
  • Track 17-2: Consumer acceptance of GM food
  • Track 17-3: Benefits of GM food
  • Track 17-4: Genetically modified plants and animals
  • Track 17-5: Regulatory affairs for GM food
  • Track 17-6: Genetically modified microorganisms

Foodborne illness is any ailment coming about because of the spoilage of food, pathogenic microscopic organisms, infections, or parasites that contaminate the food. Indications regularly incorporate regurgitating, fever, and throbs and diarrhea. More than 250 distinctive foodborne diseases have been found. It can also be caused by toxins or chemicals that have contaminated the food. Most foodborne ailments are intense, which means they happen all of a sudden and last a brief span, and the vast majority recuperate all alone without treatment. Once in a while, foodborne sicknesses may prompt more genuine inconveniences. Every year, an expected 48 million individuals in the United States encounter a foodborne ailment. Foodborne illnesses cause around 3,000 deaths in the United States every year.

  • Track 18-1: Enterotoxins
  • Track 18-2: Emerging food borne pathogens
  • Track 18-3: Prevention of bacterial food poisoning
  • Track 18-4: Mycotoxins
  • Track 18-5: Natural toxins
  • Track 18-6: Food borne illnesses epidemiology

Nutrition items were constrained to tending to issues identified with malnutrition. But now due to advancements in the healthcare industry have increased the popularity for nutrition based products around the world. The developing awareness among people for leading a healthy lifestyle and rising frequencies of sicknesses requesting additional nutritional supplements are the essential factors powering the development of the worldwide nutrition market. Furthermore, changing lifestyle of the current generation like broadened working hours, chronic drinking and smoking, and high admission of fast food is anticipated to increase the demand for nutritional products in the coming years.

  • Track 19-1: Growth of Nutrition Market
  • Track 19-2: Advances in Food and Nutrition Research
  • Track 19-3: Nutrition Labelling