There is no commonly agreed definition of the term "malnutrition." It's been used to define a nutrient deficit, excess, or imbalance that has a detectable negative impact on body composition, function, and clinical outcome. Malnutrition is a prevalent, under-diagnosed, and under-treated condition that patients and physicians must deal with. It is both a cause and a result of disease, and it can be found in both institutional and community settings. Approximately 5% of the UK population is underweight, with a BMI of less than 20 kg/m2, while obese people who lose weight accidentally and have a BMI within the normal range are also at risk of malnutrition. Undernutrition (wasting, stunting, and underweight), insufficient vitamins and minerals, overweight, obesity, and the resulting diet-related non communicable diseases are all examples of malnutrition. Malnutrition is prevalent and has a wide range of impacts on physiological function, which is often neglected by professionals. It's linked to higher rates of morbidity and mortality in hospital patients, as well as higher healthcare costs.
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