People gain weight when they consume more calories than they expend, so eating fewer calories, or energy, can help. Other factors, such as genetics, metabolism, hormones, the sort of food you eat, your body type, and your lifestyle, all play a part. Obesity is a multifaceted, chronic, relapsing pandemic described as the abnormal or excessive accumulation of body fat caused by genetic, biochemical, microbiological, and environmental variables that promote a positive energy balance, mostly related to increased intake and decreased consumption. Obesity is the result of numerous multisystem illnesses, such as cardiovascular disease, type 2 diabetes, cancers, sleep apnoea, and others, and it greatly raises mortality rates while also accounting for a major increase in health costs. The strategies and physiological processes that contribute to a person's capacity to achieve and maintain a given weight are referred to as weight management. The majority of weight-loss treatments include long-term lifestyle recommendations that encourage healthy eating and regular physical activity.
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