COVID-19, a disease caused by a novel coronavirus, has turned into a huge worldwide human threat and a pandemic. Coronavirus is a significant infection that mostly affects the respiratory system of humans. Individuals' nutritional status has long been regarded as a predictor of resilience to instability. The ecology of adversity and resilience shows that significant stressors, such as insufficient nutrition, can have long-term health consequences. In fact, poor nutrition quality has been linked to both physical and mental health issues. Optimal nutrition and dietary intake is a resource that spans the individual, the community, and the globe to have a global impact. To create evidence-based recommendations, it is crucial to understand the relationship between nutritional status and COVID-19 risk. Nutritional therapies may have the ability to lessen an individual's susceptibility to infection, the progression of symptoms, and the chance of serious disease.
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