According to a number of scientific studies, the food we eat has a substantial impact on our health. Dietary changes can help prevent or control a variety of health problems, including obesity, diabetes, and some cancer and heart disease risk factors. Dietetics is the study of the effects of diet and nutrition on human health. Dietetics has a heavy emphasis on public health and is dedicated to informing all Americans about the significance of eating healthy foods. Dietitian experts assist people improve their health by using nutrition and food science. Dietitian nutritionists and nutrition and dietetic technologists collaborate to give treatment and consultation to patients. General nutrition education can be provided by both dietitian nutritionists and nutrition and dietetic technologists. Dietitians oversee food preparation and delivery, devise adapted diets, participate in research, and educate individuals and groups on healthy eating habits. Dietitians' responsibilities include providing medical nutritional intervention, as well as obtaining, safely preparing, serving, and advising on flavorful, appealing, and nutritious food for patients, groups, and communities. Dietetics includes dietary modification to address medical disorders with food intake (the study of nutrition as it relates to health).
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