Sustainability is a complex topic in which the food production system and our eating habits play critical roles. Achieving a healthy and sustainable food future is a pressing issue that will require worldwide cooperation. A sustainable diet is one that is generally healthy while also having a low environmental and food-supply effect. Adopting a sustainable diet can help people retain their health while also ensuring the planet's resources are available to feed future generations of humanity. This is a complicated concept, but in its most basic form, a sustainable diet appears to benefit both the individual and the ecosystem, both now and in the future. Diets with low environmental impacts that contribute to food and nutrition security as well as a healthy life for current and future generations are known as sustainable diets. Sustainable diets are biodiversity and ecosystem-friendly, culturally acceptable, accessible, economically equitable, and inexpensive, nutritionally adequate, safe, and healthful, and they maximise natural and human resources.
Title : Understanding the mechanisms underlying the protective actions of nutraceuticals in heart disease and other inflammatory disorders
Dipak P Ramji, Cardiff University, United Kingdom
Title : The remarkable impact of a ketogenic diet on brain health
Amy Gutman, AdventHealth, United States
Title : The lipid-heart hypothesis and the dietary guidelines: Does the evidence support low dietary fat and saturated fat?
Mary T Newport, Independent Researcher, United States
Title : Therapeutic potential of therapeutic potential of AIDiet in the treatment of adolescent Polycystic Ovary Syndrome (PCOS) girls
Malgorzata Mizgier, Poznan University of Physical Education, Poland
Title : Using nutrition to optimize outcomes in connective tissue diseases
Neha Bhanusali, University of Central Florida, United States
Title : Globalisation of ayurveda through evidence-based nutraceutical route
Dilip Ghosh, Nutriconnect, Australia