Precision medicine aims to improve disease treatment by tailoring it to the individual, while precision nutrition focuses on nutritional intake. Precision nutrition, often known as personalised nutrition, is concerned with the individual rather than with groups of individuals. Personalised nutrition's ultimate purpose is to maintain or improve health by using genetic, phenotypic, medical, nutritional, and other relevant information about individuals to provide more precise healthy eating guidelines and other nutritional products and services. Patients and healthy people, who may or may not have increased genetic susceptibilities to specific diseases, can both benefit from individualised nutrition. Personalised nutrition has two applications: first, for the dietary management of persons with specific conditions or who require special nutritional support—for example, during pregnancy or old age—and second, for the development of more appropriate public health interventions. Precision nutrition assumes that each person's sensitivity to specific foods and nutrients varies, therefore the optimum diet for one person may differ significantly from the best diet for another.
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