Individuals often acquire the required nutrients for their bodies through normal daily diets, which allow the body to metabolise the foods appropriately. However, some circumstances, such as disease, anxiety, or stress, may prohibit the body from acquiring sufficient nutrients alone through nutrition. Clinical nutrition is largely concerned with the prevention, diagnosis, and management of nutritional alterations in patients with chronic diseases and disorders. In this context, clinical refers to the treatment of patients, including outpatients in clinics and private practise, as well as inpatients in hospitals. It largely encompasses the scientific disciplines of nutrition and dietetics. Clinical nutrition also tries to maintain a good energy balance while also giving patients with adequate levels of nutrients such protein, vitamins, and minerals. Clinical nutritionists stay up to date on the newest breakthroughs in nutrition research and convert them into a simple message that can help individuals or entire communities become healthy.
Title : Medicinal plants with special reference to flavanoids and their role in nutrition and obesity prevention
Mohammad Kamil, Lotus Holistic Healthcare Institute, United Arab Emirates
Title : Dietary fiber, physical, physico-chemical studies of paddy varieties before and after inducing retrogradation; Sedimentation value, starch content, in-vitro starch digestibility of rice products
Vasudeva Singh, Gauhati University, India
Title : Nutrition and genetics as key determinants of phenotypic variation and molecular evolution
Sena Ardicli, Bursa Uludag University, Turkey
Title : Food technology innovations for ensuring nutrition and health security
Hari Niwas Mishra, Indian Institute of Technology Kharagpur, India
Title : In terms of nutritional value: Safe and sustainable beekeeping from the hive to the table
Yasin Ozdemir, Ataturk Horticultural Central Research Institute, Turkey
Title : The determination of irradiation on total biophenol quantity during storage of natural black table olives
Sahnur Irmak, Department of Food Technologies, Turkey