Food Nutrition and Health
Proper food intake and nutritional control are essential for maintaining good health. The body requires six key nutrients from food: proteins, carbohydrates, fats, fiber, vitamins, minerals, and water. These nutrients play crucial roles in processes such as food intake, absorption, assimilation, biosynthesis, catabolism, and excretion. An organism’s diet, which is the food it consumes, is largely determined by the availability of food, its processing, and its palatability.
A balanced diet involves food preparation and storage techniques that help preserve nutrients by protecting them from oxidation, heat, and leaching, while also minimizing the risk of foodborne illnesses. A poor diet can lead to various health problems, including deficiency diseases like blindness, anemia, scurvy, preterm birth, stillbirth, and cretinism. It can also contribute to conditions such as obesity, metabolic syndrome, and chronic diseases like cardiovascular disease, diabetes, and osteoarthritis.
Related Conference of Food Nutrition and Health
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 22-23, 2025
10th International Conference on Oceanography and Marine Biology
Amsterdam, Netherlands
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
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Food Nutrition and Health Conference Speakers
Recommended Sessions
- Food Analysis
- Food Engineering
- Food Nano Technology
- Food Physical Chemistry
- Food Science and Technology
- Advanced Food Processing Technologies
- Agriculture and Resource Economics
- Food Additives
- Food Adulteration
- Food and Nutriton
- Food Authenticity and Integrity
- Food Chemistry
- Food Drug Analysis
- Food Microbiology
- Food Nutrition and Health
- Food Processing
- Food Rheology
- Food Toxicology
- Food Waste and Recycling
- Hydro Colloids in Food Industry
- New and rapid methods for food chemistry
- Organic Chemistry
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