Dietary or nutritional factors are studied in relation to disease occurrence in populations in nutritional epidemiology. Nutritional epidemiology findings frequently contribute to the data used to provide dietary recommendations for cancer and other diseases prevention. For ages, epidemiological methods have been used to investigate the link between diet and disease, with the goal of identifying nutritional deficiencies and identifying foods to alleviate them. Nutritional epidemiology is a subdiscipline of epidemiology that provides nutritional science with particular expertise. It provides information on the diet-disease association, which is then converted into prevention practise through Public Health Nutrition. Diet can be researched at several levels in epidemiological research, including nutrient consumption, foods, food groupings, and/or trends. Directly determining what people eat (e.g., by the administration of questionnaires), quantifying markers of intake in biological specimens, or estimating body size and the relative sizes of body compartments are all ways to measure these exposures.
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