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8th International Conference on Clinical Nutrition, will be organized around the theme “Clinical Nutrition: Empowering Health and Wellbeing ”
Clinical Nutrition 2016 is comprised of 19 tracks and 207 sessions designed to offer comprehensive sessions that address current issues in Clinical Nutrition 2016.
Submit your abstract to any of the mentioned tracks. All related abstracts are accepted.
Register now for the conference by choosing an appropriate package suitable to you.
Obesity is a significant and growing public health issue that has been characterized by the World Health Organization (WHO) as a “global epidemic”. While obesity has been a challenge in high-income countries for some time, it is now prevalent in a growing number of lower-income countries. Approximately 1.4 billion people are overweight, of which about 500 million are obese. Rates of childhood obesity and overweight in particular have risen dramatically in recent decades - over 32 million overweight children are living in lower-income countries, compared to 10 million in high-income countries.
Obesity is caused by calories consumed in excess of calories expended. Calories consumed have increased among many people due to increased consumption of energy-dense foods, which tend to be high in fat and sugar. At the same time, calories expended have decreased among many people due to the increasingly sedentary lifestyle allowed by advances in technology and transportation (particularly in the context of urban environments not conducive to active lifestyles). No longer a problem restricted to high-income countries, similar trends are observed in lower-income countries as they undergo a “nutrition transition” driven by an increase in consumption of animal-source foods, edible oils, processed foods and sugar-sweetened drinks, as well as shifts in population from rural to urban settings.
Medical nutrition therapy is an integral component of diabetes management and of diabetes self-management education. You can take good care of yourself and your diabetes by learning different prospects.
Healthy eating helps keep your blood glucose, also called blood sugar, in your target range. Physical activity and, if needed, diabetes medicines also help. The diabetes target range is the blood glucose level suggested by diabetes experts for good health. You can help prevent health problems by keeping your blood glucose levels on target.
- Track 1-1Energy balance and weight management
- Track 1-2Marketing to Kids for Healthy Life
- Track 1-3New Trends in Weight Loss Management
- Track 1-4Weight Loss Surgery
- Track 1-5Low carb, high fat diets for diabetes
- Track 1-6Nutrition and Weight Status
- Track 1-7Diabetes nutrition
- Track 1-8Healthy weight
- Track 1-9Physical Activity
- Track 1-10Childhood obesity and risk factors
- Track 1-11Pills benificial for burning fat
Public health nutrition is a branch of Nutritional sciences that focuses on promotion of good health through nutrition and primary prevention of nutrition related illness in the population.
It deals with healthy lifestyle promotion, energy balance and weight management, nutritional disorders and counselling programs, effects of social and behavioural factors on nutrition, health policies and implementation, epidemiological studies on nutrition, nutritional quality on consumer health and clinical nutrition and study of antinutrients. Expanding product lines in nutrition markets, a steady infant birth rate, an aging population and several other factors are driving sales for clinical nutrition products in most of the regions worldwide.
- Track 2-1Effect of social and behavioural factors on nutrition
- Track 2-2Eco-friendly Soy Nutrition for World Health Development
- Track 2-3Micronutrient Interventions to promote Nutritional Health
- Track 2-4Agro-Nutritional Approach for Global Health
- Track 2-5Calcium and Vitamin D nutrition and bone disease of elderly
- Track 2-6Public health nutrition and food policy
- Track 2-7Nutrition transition and its health implications
- Track 2-8Nutrition quality on consumer health
- Track 2-9Nutritional awareness and counselling programs
- Track 2-10Health policies and implementation
- Track 2-11Parallel food and nutrition science
A healthy diet gives energy, supports mood, maintains weight, and keeps looking best. It can also be a huge support through the different stages in life. Healthy food can help reduce PMS, boost fertility, combat stress, make pregnancy and nursing easier, and ease symptoms of menopause. Whatever the age, committing to a healthy diet will help look & feel best so that staying on top of commitments and enjoying life.
- Track 3-1Pregnancy Nutrition
- Track 3-2 Nutrients for healthy menopause
- Track 3-3Antioxidants
- Track 3-4Improving Immune system during menopause
- Track 3-5Hormone balance
- Track 3-6Diet and bone health
- Track 3-7Foods to help Menopause symptoms
- Track 3-8Basic dietary guidelines for Menopause
- Track 3-9Low birth weight- Prevention, control and treatment
- Track 3-10Supplements After Menopause
Nutrition has major impact in the recovery rate of cancer patients. Nutrition and Cancer clinical studies bring in light the importance of nutrition in cancer recovery. Clinical nutrition plays an important role in keeping healthy energy balance in patients as well as providing other nutrients like proteins, vitamins, carbohydrates in sufficient amount. Importance of nutrition in cancer recovery will be discussed in detail by the clinical nutritionists. It has been estimated that if diet, physical activity and weight management are compounded together, 30% of the cancers could be prevented.
- Track 4-1Nutrition in cancer care
- Track 4-2Advances in Ovarian Cancer Research
- Track 4-3Basic Science of Sarcomas
- Track 4-4Childhood Cancer
- Track 4-5Nutrition Care of the Cancer Patient
- Track 4-6Physical Activity and Cancer Survivorship
- Track 4-7Dietary Patterns and Cancer Mortality
- Track 4-8Food, facts and Fantasies in Cancer Care
- Track 4-9Nutrition Therapy and benefits
- Track 4-10Nutrition and breast cancer
- Track 4-11Nutrition guidelines for cancer survivors
- Track 4-12Drugs dealing with Cancer cure
With the growing awareness and information regarding preventive measures for combating fatal disease like diabetes, consumers are opting for proper food along with medicines. One can improve the health in a big way by making small changes to the diet, while still enjoying the favourite foods and taking pleasure from the meals. A diabetes diet is simply a healthy eating plan that is high in nutrients, low in fat, and moderate in calories. Manufacturers are now keen towards Diabetes Nutrition on introducing new low calorie food products with sugar substitutes and less oil, in view of the increasing consumer interest toward healthy eating and help prevent diabetes and its concomitant risk factors.
- Track 5-1Role of Dietary Modification for Diabetes
- Track 5-2Dietary Approaches to Diabetes
- Track 5-3Adult-onset Diabetes and Nutrients requirement
- Track 5-4Improvement of clinical outcomes in Diabetes
- Track 5-5 Effect of Macro-Nutrient on Type 2 Diabetic Patients
- Track 5-6Proteins and Diabetes
- Track 5-7Diabetic counseling and prevention
- Track 5-8Role of Micronutrients in early Childhood Nutrition
- Track 5-9Role of Trace elements in glucose homeostasis
- Track 5-10Glycemic Index
Animal nutrition deals with nutritional benefits on consumption of dairy products genetically modified animal nutrition, meats and fish and also a section view to farm environment.
Billions of people around the world consume milk and dairy products every day. Not only are milk and dairy products a vital source of nutrition for these people, they also present livelihoods opportunities for farmers, processors, shopkeepers and other stakeholders in the dairy value chain. But to achieve this, consumers, industry and governments need up-to-date information on how milk and dairy products can contribute to human nutrition and how dairying and dairy-industry development can best contribute to increasing food security and alleviating poverty. The rapid rise in aggregate consumption of meat and milk is propelled by millions of people with rising incomes diversifying from primarily starch-based diets into diets containing growing amounts of dairy and meat industry.
Plants are irreplaceable food resources for humans. Synthetic chemicals and petroleum derivatives can replace many plant-derived medicines, fibers, and dyes; metal, brick, and concrete can replace wood; but there is no substitute for plant-derived foods. Almost all human foods are plants or organisms that eat plants. Saprophytic fungi contribute relatively little to the average caloric intake of most people. The first humans gathered wild species. Modern cultures rely on high-yielding cultivars, giving them greater control over food supplies.
- Track 6-1Ruminant Nutrition
- Track 6-2Non-Ruminant Nutrition
- Track 6-3Dairy Farm Management
- Track 6-4Poultry Farm Management
- Track 6-5Farm Animal Database
- Track 6-6Soil fertility and fertilization
- Track 6-7Nutrient and stress signalling
- Track 6-8Root development and function
Adopting a healthy lifestyle is the best way to lower your risk of developing CVD. It is never too early or too late to begin! Making lifestyle changes can also help stop existing CVD from getting worse. The key steps to reducing the risk factors for CVD include:
· Healthy eating or will suffer from eating disorders
· Regular physical activity (aim for 30 minutes of moderate-intensity activity on most days of the week)
· Not smoking
· Maintaining a healthy weight and
· Limiting alcohol consumption
- Track 7-1DASH ( Dietary approaches to stop hypertension )
- Track 7-2Dairy food and cardiovascular health
- Track 7-3Triglycerides and cardiovascular health
- Track 7-4Sodium and high blood pressure
- Track 7-5Soy Protein, Isoflavones, and Cardiovascular Health
- Track 7-6The Child and Adolescent Trial for Cardiovascular Health (CATCH)
- Track 7-7Dietary Fatty Acids and Cardiovascular Health
- Track 7-8Nutritional Reversal of Cardiovascular Disease
- Track 7-9Plant-based Diet for Cardiovascular Disease
We have billions of friendly bacteria living in digestive tract. Each person’s bacterial flora may be as unique as fingerprints. Friendly bacteria help in digesting the food and absorb nutrients effectively. In a sense, many components of our food cannot be digested in common— the bacteria digest it. The probiotic bacteria used in commercial products today are largely members of the genera Lactobacillus and Bifidobacterium.
Enteral nutrition generally refers to any method of feeding that uses the gastrointestinal (GI) tract to deliver part or all of a person's caloric requirements. It can include a normal oral diet, the use of liquid supplements or delivery of part or all of the daily requirements by use of a tube (tube feeding). The discussion would acquaint you with the complications of enteral feeding, home therapy related to enteral feeding etc.
- Track 8-1Nutrition properties of probiotics
- Track 8-2Complications of enteral nutrition
- Track 8-3Diets for enteral nutrition
- Track 8-4Methods of delivering Enteral nutrition
- Track 8-5Health benefits of probiotics
- Track 8-6Role of probiotic in allergic diseases
- Track 8-7Probiotic in prevention of acute diarrhoea
- Track 8-8Probiotic intervention strategies in paediatric practice
- Track 8-9Role of probiotics in a child
- Track 8-10Probiotics and synbiotics
- Track 8-11Probiotics and prebiotics
- Track 8-12Designer probiotics
- Track 8-13Recombinant probiotics
- Track 8-14Microbes as probiotics
- Track 8-15Popular probiotic food and beverages
- Track 8-16Probiotic advancement in Animal Nutrition
Food biochemistry research is concerned with Metabolism, bioactivity and potential health benefits of flavonoids, properties and analysis of food allergens, consequences of the variable nutritional content of ethnic and regional foods. Whereas, nutrition physiology deals with different type of food and their effects on metabolism. One segment of nutrition physiology is vitamin loss of frozen foods and processing’s. Another topic is the calculation of required calories per day and what sort of food should best be avoided for a healthy lifestyle. Our Sessions would convey a correlation between the two important aspects.
- Track 9-1Appetite and its control
- Track 9-2Influence of genotype on inflammation and metabolism
- Track 9-3Dietary fibre: metabolism and physiological effect
- Track 9-4Physiological function and deficiency states of trace elements
- Track 9-5Water and electrolytes in health and disease
- Track 9-6Protein and amino acid metabolism
- Track 9-7Lipid metabolism
- Track 9-8Carbohydrate and energy metabolism
- Track 9-9Digestion and absorption of nutrition
- Track 9-10Metabolic aspects of neurological diseases
As per World Health Organization (WHO), “Nutritional disorders can be caused by an insufficient intake of food or of certain nutrients or by an inability of the body to absorb and use nutrients, or by overconsumption of certain foods”. Nutritional disorders can be particularly serious in children, since they interfere with growth and development, and may predispose to many health problems, such as infections and chronic diseases. A metabolic disorder occurs when the metabolism process fails and causes the body to have either too much or too little of the essential substances needed to stay healthy. Our bodies are very sensitive to errors in metabolism. The body must have amino acids and many types of proteins to perform all of its functions. For example, the brain needs calcium, potassium and sodium to generate electrical impulses, and lipids (fats and oils) to maintain a healthy nervous system.
Metabolic disorders can take many forms, For instance:
· A missing enzyme or Vitamin that is necessary for an important chemical reaction
· Abnormal chemical reactions that hinder metabolic processes
· Disease in the liver, pancreas, endocrine glands or other organs involved in metabolism
The most effective and long-lasting treatment for an eating disorder is some form of psychotherapy or psychological counselling, coupled with careful attention to medical and nutritional needs. Ideally, this treatment should be tailored to the individual and will vary according to both the severities of the disorder and the patient’s particular problems, needs, and strengths.
- Track 10-1Vitamins, antioxidant and mineral deficiency disorder
- Track 10-2 Krause's food & nutrition therapy
- Track 10-3Nutritional Approaches to Combating Non-Communicable Diseases
- Track 10-4Life-style related disorders
- Track 10-5Mental disorders
- Track 10-6Malnutrition and associated disorders
- Track 10-7Other inflammatory and autoimmune diseases
- Track 10-8Food borne allergy and intolerance
- Track 10-9Obesity, diabetes and other metabolic syndrome
- Track 10-10Food intake and energy expenditure
Pediatric Nutrition is essential for infants and children’s good health and overall development. Pediatric Nutrition deals with nutritional requirements in infants and children, ways of prevention and treatment of low birth weight cases, treatment strategies for preventing malnutrition in children, high risk nutritional disorders, child nutrition and pregnancy nutrition. In 2009, in Australia, 6.2% (about 18,000) of live born babies had low birth weights, the lowest figure in a decade. Of these, 1.0% (about 3,000) had very low birth weights and half of these (0.5% or about 1,300) were considered extremely low birth weights. On the other end of the scale, there were 12.0% of live born babies with a high birth weight.
According to the recent studies, the global Baby Food & Pediatric Nutrition Market in 2011 is estimated be worth USD 38,180.9 million growing with a CAGR of 7.97% during 2007 – 2011 from USD 28,100.0 million in 2007. The market is estimated to be worth USD 41,521.7 million in 2012 and is forecasted to reach USD 63,681.0 million in 2017.
- Track 11-1Healthy life style promotion
- Track 11-2Treatment Stratergies for Malnutrition
- Track 11-3Enteral Nutrition for Paediatric Inflammatory Bowel Disease
- Track 11-4Atherosclerosis
- Track 11-5Pediatric nutrition surveillance
- Track 11-6Pediatric Nutrition: Prevelance of overweight
- Track 11-7High risk Nutrition disorder- Management
- Track 11-8Effect of malnutrition in children
- Track 11-9Nutrition requirement in infants and children
- Track 11-10Epidemiological studies on Nutrition
- Track 11-11 Nutritional needs of infants With specialized products
Genetically modified foods or GM foods are foods produced from organisms that have had specific changes introduced into their DNA using the methods of genetic engineering. These techniques allow for the introduction of new traits as well as greater control over traits than previous methods such as selective breeding and mutation breeding.
Commercial sale of genetically modified foods began in 1994, when Calgene first marketed its FlavrSavr delayed-ripening tomato. Most food modifications have primarily focused on cash crops in high demand by farmers such as soybean, corn, canola, and cotton seed oil. These have been engineered for resistance to pathogens and herbicides and for better nutrient profiles.
A dietary supplement is intended to provide nutrients that may otherwise not be consumed in sufficient quantities. Supplements as generally understood include vitamins, minerals, fibre, fatty acids, or amino acids, among other substances. U.S. authorities define dietary supplements as foods, while elsewhere they may be classified as drugs or other products. There are more than 50,000 dietary supplements available. More than half of the U.S. adult population (53% - 55%) consume dietary supplements with most common ones being multivitamins.
These products are not intended to prevent or treat any disease and in some circumstances are dangerous, according to the U.S. National Institutes of Health. For those who fail to consume a balanced diet, the agency says that certain supplements "may have value." Most supplements should be avoided, and usually people should not eat micronutrients except people with clearly shown deficiency.
- Track 12-1Nutritional supplements- An introduction
- Track 12-2Food Safety for nutritional and health growth
- Track 12-3Detection of GM food
- Track 12-4Risk and safety issues with GM food
- Track 12-5Government regulations for GM food
- Track 12-6Genetically modified foods
- Track 12-7Risk and adverse effects of nutritional supplements
- Track 12-8Synthetic vitamins nutraceuticals and functional foods
- Track 12-9Body-building supplements
- Track 12-10Herbal nutritional supplements
- Track 12-11Medical use of nutritional supplement
- Track 12-12Cross contamination: Risk for illness
Current research in nutrition and food sciences of the nutrition meeting focusses on latest researches and related studies in the field of nutrition and food sciences. It deals with nutritional epidemiology and management, nutrition and food insecurity, probiotic nutrition and its safety, novel techniques in food processing, risks and safety regarding consumption of genetically modified foods, nutrigenetics and nutrigenomics, importance of nutritional sciences in the treatment of cancer patients, nutrition analysis tools and software’s and nootropics.
- Track 13-1Vitamin and mineral nutrition- current researches
- Track 13-2 Transfusion of drugs for Clinical Nutrition
- Track 13-3Nutritional analysis tools and software
- Track 13-4Genetically modified foods- risk and safety issues
- Track 13-5Probiotic nutrition and safety issue
- Track 13-6Nutrition and food insecurity – community nutrition
- Track 13-7Nutritional epidemiology and management
- Track 13-8Nutrition regulatory guidelines
- Track 13-9Fitness nutrition
- Track 13-10Dietetics and assessment
- Track 13-11Polyphenol, carotenoids phytochemicals and antioxidants
- Track 13-12Dietary guidelines and nutrition assessment studies
- Track 13-13Nutritients required for healthy living of animals
Sports nutrition is the study and practice of nutrition and diet as it relates to athletic performance. It is concerned with the type and quantity of fluid and food taken by an athlete, and deals with nutrients such as vitamins, minerals, supplements and organic substances such as carbohydrates, proteins and fats. Creatine may be helpful for well-trained athletes to increase exercise performance and strength in concordance with their dietary regimen. Also, the substance glutamine, found in whey protein supplements, is the most abundant free amino acid found in the human body. For well-trained and well-nourished athletes it is considered that glutamine may have a possible role in stimulated anabolic processes such muscle glycogen and protein synthesis. Other popular supplements studies done include androstenedione, chromium, and ephedra. The findings show that there are no substantial benefits from the extra intake of these supplements, yet higher health risks and costs.
- Track 14-1β alanine Supplementation
- Track 14-2Caffeine and Creatine Use in Sport
- Track 14-3Beta-alanine combined with other sports supplements
- Track 14-4Neuromuscular fatigue
- Track 14-5Aerobic exercise performance
- Track 14-6Anerobic exercise performance
- Track 14-7Effect of Beta-alanine on exercise performance
- Track 14-8Beta-alanine safety
- Track 14-9Supplementation stratergies
- Track 14-10Mechanism of action
- Track 14-11Sports supplements products
Nutritional Therapy is the application of nutrition science in the promotion of health, peak performance and individual care. It focusses on the therapeutic approach for dealing with nutritional related disorders and malnutrition. It deals with Nutrition therapy and benefits, Nutrition and cancer and innovative treatments and Nutrition and Cancer- Clinical Studies. In 2011, the most recent year in which most of the countries reported data, the United States spent 17.7 per cent of its GDP on health care, whereas none of the other countries tracked by the OECD reported spending more than 11.9 per cent. The United States spends $8,508 per person, two and a half times more than the average of $3,322 for OECD countries. America spends about 50 per cent more than Norway, the next largest per capita spender.
- Track 15-1Cardiac Rehabilitation
- Track 15-2Pharmaceutics enhancing the level of Nutrition
- Track 15-3Metabolomics
- Track 15-4 Secondary Prevention of Coronary Heart Disease
- Track 15-5The influence of intravenous nutrition on protein
- Track 15-6 Glucokinase regulatory protein (GCKR) polymorphism in healthy adolescents
- Track 15-7Effects of long-chain triglyceride in humans
- Track 15-8Role of vanadium in nutrition
- Track 15-9 Cachexia in chronic heart failure
- Track 15-10Early gene-diet interaction
- Track 15-11Pharmaconutrition
- Track 15-12 Cardiovascular Disease Prevention Through Nutrition
- Track 15-13 Prevention of Ischemic Stroke
- Track 15-14Plant, animal and dairy nutrition required for healthy living
Malnutrition or malnourishment is a condition that results from eating a diet in which nutrients are either not enough or are too much such that the diet causes health problems. It may involve calories, protein, carbohydrates, vitamins or minerals. Not enough nutrients are called under nutrition or undernourishment while too much is called over nutrition. Malnutrition is often used specifically to refer to under nutrition where there are not enough calories, protein, or micronutrients. If under nutrition occurs during pregnancy, or before two years of age, it may result in permanent problems with physical and mental development.
- Track 16-1Care needs for malnutrition, sarcopenia, and frailty
- Track 16-2Nutrition, ageing, and physical functioning
- Track 16-3Practicalities of rehabilitation for older patients
- Track 16-4 malnutrition in infants
- Track 16-5Marasmus role in malnutrition
- Track 16-6Clinical syndrome: Kwashiorkor
- Track 16-7Major micronutrients deficiencies
- Track 16-8Nutrition and the physiology of malnutrition
- Track 16-9Protein energy malnutrition
A balanced diet is one that gives the body, nutrition it needs to function properly. In order to get truly balanced nutrition, the majority of your daily calories should be obtained from fresh fruits and vegetables, whole grains, and lean proteins. It's recommended that total daily calorie intake should comprise of:
· Fat - 30-35%
· Protein - 15%
· Carbohydrates - 50-55%
- Track 17-1Food groups in our diet
- Track 17-2Plants Role in feeding Nutrition
- Track 17-3Consumer information & Marketing communications
- Track 17-4Reformulation & innovation
- Track 17-5Food pyramid and malnutrition
- Track 17-6Balanced diet- recommended dietary allowance
- Track 17-7Carbohydrate and protein nutrition
- Track 17-8Balanced diet for infants and young children
- Track 17-9Balanced diet for adults
- Track 17-10protein source in diet plan
- Track 17-11Starchy food in diet
- Track 17-12Nutrition from animal source
Parenteral nutrition, also known as intravenous feeding, is a method of getting nutrition into the body through the veins. While it is most commonly referred to as total parenteral nutrition (TPN), some patients need to get only certain types of nutrients intravenously.TPN is used for patients who cannot or should not get their nutrition through eating. Your TPN may include a combination of sugar and carbohydrates (for energy), proteins (for muscle strength), lipids (fat), electrolytes, and trace elements. Your solution may contain all or some of these substances, depending on your condition. Even though TPN often includes lipids, it will not make you fat. Everyone needs calories, protein, and fat, in addition to other substances, to stay healthy.
- Track 18-1Methods of delivering parenteral nutrition
- Track 18-2Different systems for parenteral nutrition (AIO vs. MB)
- Track 18-3Pharmaceutical side of parenteral nutrition
- Track 18-4Composition of nutritional admixtures
- Track 18-5Metabolic complications of parenteral nutrition
- Track 18-6Parenteral Drug Discovery
- Track 18-7Parenteral Nutrition and Admixture
As a result of changes in the way we eat and live, some chronic diseases are increasingly affecting both developed and developing countries. Indeed, diet-related chronic diseases - such as obesity, diabetes, cardiovascular disease, cancer, dental disease, and osteoporosis - are the most common cause of death in the world and present a great burden for society.
- Track 19-1Prevention of chronic diseases through life course
- Track 19-2Genetic susceptibility
- Track 19-3Recommendation for preventing diabetes
- Track 19-4Recommendation for preventing osteoporosis
- Track 19-5Recommendations for preventing dental diseases
- Track 19-6Recommendation for preventing cancer
- Track 19-7Recommendation for preventing cardiovascular diseases
- Track 19-8Recommendation for preventing obesity
- Track 19-9Gene-nutrient interactions
- Track 19-10Interactions between early and late factors
- Track 19-11Nutrition-medicine products