24^th International Conference on Clinical Nutrition March 04-06, 2019 Barcelona, Spain

Biography:

Dr. Jyoti D. Vora is a Academician, Head of The Department, Consultant, Trainer, Research Guide And Researcher in Biochemistry And Food Science And Quality Control and her qualifications are M.Sc, PhD, F.S.Sc., MASFFBC, CME (USA), NET Cleared, Nutritional consultant at Raleigh Medical Centre, North Carolina, Certified Functional Foods Scientist (FFC,USA)

Abstract:

Hazard analysis critical control point (HACCP) is an emerging concept protecting any and every manufacturing process, right from gathering the requirements up to the final step of development of the product. This can be applied to any desired and relevant field for the optimization of the overall process and attaining the best possible outcomes form the optimized process. Total Quality Management (TQM) forms the basis of HACCP analysis and this process is employed during the novel product development. The idea of the development of a novel recipe with the use of wheatgrass (Triticum aestivum) was to present this valuable plant in an alluring form, which can be enjoyed by all. The wheatgrass plant and its preparations have been consumed since ages, in different forms in order to maintain optimum health conditions. Determining various critical control points for the entire recipe development process and suggesting remedial measures was the chief aim. The entire procedure of the novel product development can thus be validated with the help of HACCP
and is a step towards corrective action required for enhanced product quality, enriching the total product likeliness and acceptability. The novel product can be further used as a nutraceutical, promoting optimum health and nutrition.

Biography:

Ruiz Brunner M M is a Lic. in Nutrition and a PhD student for a Doctorate in Health Science in the National University in Cordoba (UNC). Her primary field of research is in growth and nutrition in pediatrics with a special focus in children with cerebral palsy. She is a professional with experience in clinical practice a Professor at the UNC, scholarship recipient for the National Scientific and Technical Research Council of Argentina, member of international Academies of Developmental Medicine and doing a research stay at the Pediatric Hospital of LMU in Munich with a scholarship from the DAAD (German Academic Exchange Service).

Abstract:

In treatment of dysphagia food consistency modification is frequently required, but sometimes it is hard for persons and caregivers to understand prissily the indications. The aim of this study was to develop and validate an instrument that can be used in research or clinical practice with patients to explain the different consistencies that they need. The design was based on international classifications for food consistency and was evaluated by healthm professionals with experience in dysphagia from Argentina. It was an interdisciplinary group, size established with theoretical saturation. A questionnaire with a Likert scale was used. A Delphi survey was used until a minimum of 80% agreement was established. To validate the instrument, agreement and reliability were tested with persons with dysphagia and caregivers using absolute agreement and kappa coefficient (p<0.05). As a result the final version of the sample book was made in Spanish with six consistencies of food (solid-firm, minced, soft-chew, pureed, sticky and slippery); two subcategories (small chopped and mixed textures); and three liquid consistency (nectar-syrup, honeycream and pudding). To evaluate the designed fifteen professionals were included (speech pathologies, dietitians, physiatrist doctors and gastroenterologist). After two rounds of survey, each texture and liquid obtained agreements between 93.3-100% (95% CI 63.66-100%). For the validation 22 participants were included. The book sampled obtained an absolute agreement of 97.52% and a kappa index of 0.96 (95%CI 0.93-0.99; p=0.016). In conclusion the sample book designed in Spanish is a validate instrument that can be used by health professionals to explain food consistency and texture in persons with dysphagia and/or their caregivers.

Biography:

Monica Ancira Moreno has completed her PhD in 2018 from National Institute of Public Health, Mexico. She has been working as Academic at Universidad Iberoamericana (IBERO) since 2017. Her areas of research interest include maternal and child nutrition and the prevention of non-communicable chronic diseases over the life course. Currently, she is the Principal Investigator of the project “Maternal and Health Observatory”, whose mission is to create a systematized information platform through the collection, monitoring and reporting of maternal and child health and nutrition indicators that works as supplies to the formulation and implementation of public policies in Mexico.

Abstract:

Overweight is associated with an imbalance between energy expenditure and energy intake, but evidence on the association between Body Fatness (BF) and diet quality remains inconsistent. The objective of this cross-sectional study was to examine the association between diet quality and BF in a sample of 208 Mexican adults (175 women and 37 men). To evaluate diet quality, we built a Diet Quality Score (DQS) based on the Mexican dietary guidelines and international recommendations. We included the following nutrients and food groups: 1) polyunsaturated fats (PUFAS) 2) added sugars 3) fruits and vegetables 4) red meat 5) low fat dairy products 6) legumes and 7) high in saturated fat and/or added sugar (HSFAS) foods. A value of 1 was assigned if the recommendation was met and 0 if the recommendation was not met for each of the seven individual recommendations. We defined the 3 following categories of adherence: low (0-2 points) medium (3-4 points) and high (>5 points). Percent Body Fat (PBF) was assessed via bioelectrical impedance analysis (InBody 270). The association between maternal diet and BF was investigated by multiple linear regression controlling for age, total energy intake, sex, gravity and menopausal status. Only in women, we identified a significant inverse association between the high adherence to DQS and PBF (βs = -8.6, 95% CI -16.4, -0.8, p<0.05) compared with the lowest adherence category (reference group), controlling for potencial confounders. In conclusion, nutritional counseling that incorporates diet quality based on adherence to dietary guidelines may prevent an excessive BF.

Biography:

Manal El Gendy is an Assistant Professor at Taibah University, KSA and Al Azhar University, Egypt. She holds a Doctorate (PhD) in Nutrition and Food Sciences (2004). Many scientific American and European journals seek for her efforts in reviewing articles. She involves in many activities for community and environmenta services. She served as Nutrition Management, Food Sciences and Sport Nutrition Instructor at Faculty of Applied Medical Sciences, KSA and Faculty of Home Economic, Egypt.

Abstract:

Background: Malnutrition is a common problem in patient with renal failure. There are many risk factors to develop Chronic Kidney Disease (CKD), like diabetes, hypertension and obesity.

Objective: To assess the nutritional state of hemodialysis patient in Al Madinah Al-Munawarah.

Subjects & Methods: A cross-sectional study was conducted which included 62 female hemodialysis patients, attending at hemodialysis center of King Fahd Hospital and other private centers. Interview questionnaire was used to collect socio-demographic, patient status, medical and dietary history. Anthropometric measurements included weight, height, ideal body weight, body mass index, waist circumference and use of body fat analyzer. Also, collecting lab result such as serum phosphorus, calcium, total protein, albumin and hemoglobin from patient's files.

Result: We come out with several findings: 48.4% of the sample has hypophosphatemia, 77.4% hypocalcemia and 87.1% mild anemia. For BMI (body mass index): 59.7% of the sample were having normal BMI, followed by 14.5% overweight, 11.2% obese, and 14.5% underweight. When comparing the sample intake of food for 2 days with the RDI (Reference Dietary Intake) we found out that 75.8% and 71% of the sample were having intake under the recommendation from energy and protein, the same were for calcium, phosphate, total iron, potassium, zinc, magnesium and vitamin D; while vitamin A and folic acid were above RDI intake in most of the sample.

Conclusion: The study showed that most respondents consume energy, protein and nutrients less than the RDI.

Biography:

Mohamed Shalan is a Faculty Member at Al Arish University, Egypt. He holds a Doctorate (PhD) in Physiology (2000). He is a Reviewer for many scientific American, European, Asian and African journals. Many institutions in the world seek for his scientific work. Amelioration of toxicity and radiation exposure disorders is the main topics of his researches. He has extensive recognition and experience in all areas of physiology. He served as Physiology Instructor at Faculty of Science. He has many activities in community and developing faculty member's services.

Abstract:

Objective: Nutritional and physiological assessment for mental retarded females aged 10-13 and 14-18 years old lived in 3 disability centers in Cairo.

Subjects & Methods: This descriptive cross sectional study was conducted at Shalan Psychology Center, Psychology Medical Hospital and Al Shourok Specialist Hospital in Cairo. The study included 70 females of which 31 of 10-
13 years old and 39 of 14-18 years old. Questionnaire was developed including general information, Intelligence Quotient (IQ), 24 h dietary recall and diet history. Anthropometric measurement including body weight, height and
Body Mass Index (BMI) were done. Lipid profile, acetylcholine, blood gases and the enzymes cholinesterase and choline acetylase were measured.

Results: The study showed prevalence of malnutrition and metabolic abnormalities in mentally retarded females especially in 14-18 years old group. Energy, fat, potassium, zinc, phosphorus, iodine, iron, calcium, vitamin C and
D intake were under the recommended values. The prevalence of obesity is enhanced by age despite of nutritional deficiency may be because of decreased gastrointestinal disorder and decreasing consumption of carbohydrates and
poor nutritional knowledge of mothers and sedentary life style for resident.

Conclusion: The prevalence of malnutrition and metabolic disorders are high among mentally retarded females. Nutrition care should be provided in association with multidimensional care, including medical, physical and
preventive strategies for amelioration of mental retardation disorders in females.

Biography:

Connie Rogers graduated near the beginning of the renowned Institute for Integrative Nutrition in NYC. (NYC 2003) She is accredited through the American Association of Drugless Practitioners.

Connie Rogers is a Published Author (2015), Certified Integrative Nutritional Holistic Health Coach, Certified Brain Health Coach, Professional Researcher, Ghost Writer, Certified Cosmetologist / (1977) Skin Health Educator for over 40 years. Connie has owned and operated 2 day spas in her lifetime. She attended Gilda’s Club in NYC for caregiving studies in ovarian cancer. Studied http://www.newstart.com/program/  Training under Don Hansen New Start Program in Colorado.

Connie currently writes, speaks, and offers holistic options for balancing wellness. She believes when we tune into our health, growth is a spiral process changing directions as we learn.

Connie has helped clients regain their personal health by taking back control of their lives through gained knowledge and simple yet powerful positive daily habits.  Her passion is to discover and address the “causes” of health challenges and then create a movement of balance and vitality.  Anyone close to her will agree, Connie Rogers truly walks the talk and the many lives she has empowered will tell you her wisdom and guidance are priceless.

She coaches on the topics of  the mind/body connection, gut microbiome/hormone connection, skin health from within, removing toxic exposures in order to create health, and the emotional balancing act of foods and moods.

Abstract: