Nutrition has an impact on general health, especially in the elderly. Malnutrition has been linked to hastened ageing in studies. In fact, eating a balanced diet is acknowledged to be one of the most important factors in ageing well. Adults' nutritional needs do not change significantly with age. However, as people get older, their total calorie intake decreases, but nutritional deficits are uncommon among ordinary people living in the community. Poor and disadvantaged older persons have deficiencies in specific nutritional nutrients. The usage of special diets or megadoses of vitamins does not improve health or lengthen life. Because of the decline in food consumption and the inclination of elderly individuals to consume the same diet every day, they are at risk of vitamin, mineral, and protein deficiencies. A multitude of changes in the body are associated with ageing, including muscle loss, thinner skin, and lower stomach acid. Some of these changes may put people at risk for vitamin deficiencies, while others may have an impact on their senses and overall quality of life.
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