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 : The software tools for FOP nutrition labelling
Vintila luliana, University ”Dunarea de Jos” Galati, Romania
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Jack Timothy Rogers, Harvard University, United States
Title : Farmers’ food literacy: A scoping review
Sarah Hennessy, Atlantic Technological University, Ireland
Title : Nutrients and bioactive compounds of non-traditional green leafy vegetables: A natural path to better health
Safiullah Pathan, Lincoln University of Missouri, United States
Title : AI-powered nutrition strategies for critically ill patients: Transforming outcomes in the ICU
Ali Amirsavadkouhi, Arta Arti Health Innovation, United Arab Emirates
Title : Where west meets east? Time to globalise Traditional, Complementary and Integrative Medicine (TCIM)
Dilip Ghosh, Nutriconnect, Australia