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Journal articles on the topic 'Nutritional science'

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Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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1

Gao Balch, Ying. "Learning Nutrition from Nutrient Sciences of History." Nutrition and Food Processing 5, no. 2 (April 26, 2022): 01–07. http://dx.doi.org/10.31579/2637-8914/086.

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Modern nutritional science is surprisingly young. Nevertheless, there are many researcher of sciences be participating of the development of nutritional science history. Less than 100 years ago, Nutrition research started from human clinical or animal clinics. That is, History of nutritional sciences began from lab experimenting and practicing thoughts. Hence, students learning history of nutrientnal sciences to empowers students

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2

Uauy, Ricardo. "Defining and addressing the nutritional needs of populations." Public Health Nutrition 8, no. 6a (September 2005): 773–80. http://dx.doi.org/10.1079/phn2005774.

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AbstractObjectiveTo examine the present methods used to define nutritional needs, and to analyse the intrinsic limitations of the reductionist chemical, biological and medical approaches to assess requirements. To establish the necessity to incorporate the complexities emerging from a broader understanding of the biological sciences as well as to include environmental and social dimensions in addressing nutritional needs.MethodExamples of the limitations of current approaches and the implications of these in defining potential solutions and policy options to address present nutritional problems are presented and discussed.ConclusionThe chemical and biological sciences have provided a strong base for nutrition and have been essential in establishing nutrition as a science with public health relevance. However, these approaches are clearly insufficient to address the main challenges that confront nutrition science now in the twenty-first century. There is a pressing need to include the social, economic and human rights aspects in order to define future policies that will secure the right to safe and nutritious food for all.

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Lin, Edward. "To Nutritional Science." Bariatric Surgical Practice and Patient Care 15, no. 1 (March 1, 2020): 1–2. http://dx.doi.org/10.1089/bari.2020.29019.eli.

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4

Magnus, Marcia. "Nutritional Science Jeopardy." Journal of Nutrition Education and Behavior 37, no. 3 (May 2005): 159–60. http://dx.doi.org/10.1016/s1499-4046(06)60272-8.

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5

Mulyani, Sri. "The Differences of Body Image, Energy Intake Level, and Nutritional Status Between Health and Non Health Female Student of Jenderal Soedirman University." Jurnal Gizi dan Pangan Soedirman 2, no. 2 (March 8, 2019): 78. http://dx.doi.org/10.20884/1.jgps.2018.2.2.1382.

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This study aims to knowing the differences in body image, level of energy intake, and nutritional status in female students of accounting and nutrition science at Jenderal Soedirman University. This study uses a cross-sectional study conducted on 96 female students of accounting and nutrition science with purposive sampling technique. Body image is measured with a Body Shape Questionnaire (BSQ-16B). The level of energy intake is obtained through a 24-hour non-consecutive recall. Nutritional status is measured using a body mass index (BMI). Most accounting students have a negative body image (52.1%), less energy intake (43.8%) and normal nutritional status (79.2%). Most of the nutrition students have a positive body image (56.2%), less energy intake level (45.8%), and normal nutritional status (70.8%). Based on the analysis using the Mann Whitney test, there was no difference in body image and level of energy intake between accounting and nutrition science students. There are differences in nutritional status between accounting and nutrition science students.

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Wahlqvist, Mark L. "The new nutrition science: sustainability and development." Public Health Nutrition 8, no. 6a (September 2005): 766–72. http://dx.doi.org/10.1079/phn2005780.

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AbstractObjectiveTo show that nutrition science is anchored in food systems and is influenced by the social, through the environmental to the cosmological, life's connections and rhythms. To indicate that an integrative approach is now becoming possible with advances in food technology, in the understanding of food choice and of human behaviour, and in a preparedness to recognise nutritional inputs in the full sweep of life-long well-being and health outcomes.MethodAn analysis of the much broader understanding of nutritionally related diseases from an ecological perspective, with attention to economic development, beginning with poverty alleviation. Recognition that the biological dimension of nutrition science is undergoing a profound reappraisal; that technologies will allow us to change the course of nutritionally related diseases for the better; and that nutrition science will find partners in information technology and telecommunications, food technology and energy technology.ConclusionA new generation of nutrition scientists can help build a new economy that supports development amongst communities, whether close or distant from each other. The opportunities for this kind of development to be realised between Asia, Latin America and Africa are considerable. At all times, however, nutrition scientists must uphold the paramount importance of good governance, conflict resolution and maternal literacy if their work is to achieve its growing potential.

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Gordon, John E. "Nutritional Science And Society." Nutrition Reviews 27, no. 12 (April 27, 2009): 331–38. http://dx.doi.org/10.1111/j.1753-4887.1969.tb03666.x.

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Otto, Bärbel, Jochen Spranger, Stephen C. Benoit, Debbie J. Clegg, and Matthias H. Tschöp. "Horizons in Nutritional Science." British Journal of Nutrition 93, no. 6 (June 2005): 765–71. http://dx.doi.org/10.1079/bjn20051446.

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The appetite-modulating peptide ghrelin is predominantly produced and secreted by the stomach and shows a strong growth hormone-releasing activity, which is mediated by the activation of the so-called growth hormone secretagogue type 1a receptor. Ghrelin is involved in the regulation of energy balance by increasing food intake and reducing fat utilization. Additionally, it stimulates lactotroph and corticotroph function, influences the pituitary gonadal axis, inhibits pro-inflammatory cytokine expression, controls gastric motility and acid secretion and influences pancreatic exocrine and endocrine function, as well as impacting on glucose metabolism. This review summarizes the known functions of ghrelin and its role in the regulation of the gut–brain axis.

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Carpenter, Kenneth J. "Nutritional science by committee?" Nature 374, no. 6521 (March 1995): 402. http://dx.doi.org/10.1038/374402c0.

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Sajjad, Sumaiya, and Farzana Asar. "Comparison of Nutritional Knowledge of Home Economics and Media Science students in Karachi." NURTURE 9, no. 1 (December 31, 2015): 7–10. http://dx.doi.org/10.55951/nurture.v9i1.73.

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Nutritional knowledge is a prerequisite for making healthy food choices, however nutrition education is rarely provided at high school or undergraduate in Pakistan. Home Economics colleges are the only one that have been providing effective nutrition education since 1950s but this fact is not recognized and appreciated public or education department. The purpose of this study was to assess the impact of home economics education on the level of nutritional knowledge of Home Economics students by comparing them with Media Science students. Data was collected from a total of 200 students. A twenty item questionnaire was used to assess nutritional knowledge. Data analysis was done to assess and to compare nutritional knowledge on the basis of scoring which was categorized as (1-7= fair), (8-14= good) and (15-20=excellent). .A significantly higher proportion of Home economics students had excellent knowledge (90%) as compared to general science students (9%). The study identified significant differences in knowledge between both the departments. This is consistent with previous studies which showed that nutrition knowledge is related with the field of study.

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scrinis, gyorgy. "On the Ideology of Nutritionism." Gastronomica 8, no. 1 (2008): 39–48. http://dx.doi.org/10.1525/gfc.2008.8.1.39.

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This essay introduces and defines the ideology or paradigm of nutritionism, which is generally characterized by a reductive focus on the nutrient composition of food. More specifically, it is where the nutri-biochemical level of engagement with food and the body becomes the dominant way of understanding the relationship between food and bodily health, and at the expense of other levels and ways of understanding and engaging with food. Nutritionism is the dominant paradigm within nutrition science, informs much dietary advice, and has become a primary means for the engineering and marketing of food products. A number of characteristics of nutritionism are defined, including nutritional reductionism, biomarker reductionism, genetic nutritionism, the functional body, the myth of nutritional precision, the nutritional gaze, and nutritional tinkering, nutri-quantification, the erasure of qualitatative food distinctions, nutrient fetishism, the 'good and bad nutrient' discourses, nutri-commodification, and the nutricentric person. A number of types of foods and types of food marketing are also introduced and defined, including nutritionally engineered foods, transnutric foods, nutritionally marketed foods and functionally marketed foods.

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O'Callaghan, Nathan, and Manny Noakes. "Meeting Report from “Frontiers in Nutritional Science: Nutritional Metabolomics”." Nutrients 6, no. 9 (September 3, 2014): 3451–59. http://dx.doi.org/10.3390/nu6093451.

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Miyachi, Motohiko. "Summary of the 9th Life Science Symposium: integration of nutrition and exercise sciences." Nutrition Reviews 78, Supplement_3 (November 26, 2020): 40–45. http://dx.doi.org/10.1093/nutrit/nuaa083.

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Abstract The Life Science Symposium held by the Nutrition Research Committee of the International Life Sciences Institute (ILSI) Japan in 2018, “Fusion of Nutrition and Exercise Sciences Leading to Extension of Healthy Life Expectancy,” covered current topics in the science of nutrition and exercise to address extending healthy life expectancy. Presentation topics included (1) lifestyle and gut microbiota; (2) how to use lipids in sports nutrition; (3) the effect and molecular mechanism of improvement of arteriosclerosis by exercise and nutrition; (4) physical activity and nutrition that support brain function; (5) skeletal muscles and food ingredients that support healthy longevity; (6) measures against sarcopenia by exercise and nutrient intake; (7) physical activity/exercise for disease prevention; (8) nutritional epidemiology research for the Japanese population; (9) new developments in health science in viewed from nutrition and intestinal flora; (10) why do Asians develop nonobese metabolic disease?; and (11) social implementation of the health promotion program by ILSI Japan. The speakers emphasized the promotion of research on exercise and nutrition interactions and encouraged social implementation of the research results in public and private sectors.

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Anaya Morua, Wendoline. "Omics analysis in nutrition science." Mexican Journal of Medical Research ICSA 10, no. 20 (July 5, 2022): 59–63. http://dx.doi.org/10.29057/mjmr.v10i20.8893.

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The prevalence of diseases affecting human health related to the environment and inadequate nutrition is high. Strategies that seek to mitigate them have focused on lifestyle changes and healthy nutrition focusing on general guidelines that do not benefit all individuals. Therefore, new omics approaches have been proposed. The word "omics" is used as a suffix in molecular biology and consists of the study, quantification, identification and characterization of the whole or a set of molecules involved in the structure, function and dynamics of a cell, tissue or organism. Mainly genomics, epigenomics, transcriptomics, proteomics and metabolomics. In this regard, human nutriomics combines food sciences with omics focused on the genome of each individual, in order to take advantage of interindividuality to promote nutritional strategies that prevent, manage and treat diseases and optimize health. However, these novel tools present challenges when implementing them and interpreting their results, so it is recommended to continue conducting research in the area and training in the management of techniques and interpretation of results for the full exploitation of nutrition in the future. This article aims to provide health professionals with general information on the different omics approaches involved in nutritional sciences in order to elucidate the molecular mechanisms focused on personalized nutrition.

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Sadikin, Deasy Andesbrenta. "Nutrition Literacy Proportion Differences among Regular Undergraduate Students in Universitas Indonesia Year 2021." Amerta Nutrition 5, no. 2SP (November 27, 2021): 38. http://dx.doi.org/10.20473/amnt.v5i2sp.2021.38-44.

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Background: Nutrition literacy is the ability to obtain, process, understand, and use nutritional and dietary information, as well as access to the services needed to make good nutritional decisions. Low nutritional literacy can have an impact on a poor diet and lead to the incidence of non-communicable diseases related to nutrition, such as diabetes, obesity, and hypertension. College students are prone to develop poor eating habits if not supported by good nutrition literacy.Objectives: This study measured the difference in the proportion of nutritional literacy in regular active undergraduate students at the University of Indonesia based on the cluster of science, gender, paternal and maternal education level, pocket money, and media use.Methods: The study design used is a cross-sectional design with quota sampling method to get 130 samples of students from Health Science Cluster and 130 samples of students from Non-Health Science Cluster.Results: The results of this study showed that the majority of the University of Indonesia students in 2021 has an adequate level of nutrition literacy (62.7%). The results of the bivariate analysis also showed a significant difference in proportion to the level of total nutrition literacy based on cluster of science (OR = 6.7, p-value < 0.01), gender (OR = 2.25, p-value < 0.01), and media use (OR = 4.36, p-value < 0.01). In addition to these factors, there was also a difference in proportion between the level of interactive nutrition literacy based on maternal education level (p-value < 0.05)Conclusions: Students from non-health science cluster are at risk of having a lower level of nutrition literacy compared to students from health science cluster. There are differences in the proportion of nutritional literacy levels based on cluster of science, gender, maternal education level, and media use.

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Norheim, Frode, Ingrid Gjelstad, Marit Hjorth, Kathrine Vinknes, Torgrim Langleite, Torgeir Holen, Jørgen Jensen, et al. "Molecular Nutrition Research—The Modern Way Of Performing Nutritional Science." Nutrients 4, no. 12 (December 3, 2012): 1898–944. http://dx.doi.org/10.3390/nu4121898.

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Stephensen, Charles B. "Nutrition and Immune Function (Frontiers in Nutritional Science, No. 1)." American Journal of Clinical Nutrition 79, no. 3 (March 1, 2004): 525. http://dx.doi.org/10.1093/ajcn/79.3.525.

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18

Fu, Jia-Chen. "Scientising Relief: Nutritional Activism from Shanghai to the Southwest, 1937–1945." European Journal of East Asian Studies 11, no. 2 (2012): 259–82. http://dx.doi.org/10.1163/15700615-20121107.

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The Shanghai Refugee Children Nutritional Aid Committee, formed in 1937, sought to improve refugee children’s nutritional health by making and distributing a scientifically tested soybean milk and soybean cakes. By 1942, the Committee had adopted a national platform and changed its moniker to the Chinese Nutritional Aid Council, with plans to open offices and nutrition clinics in Chongqing, Chengdu, Guiyang and Kunming. This paper argues that in linking biomedical understandings of nutrition with social change, this group of Western-trained physicians and young female social workers enacted a new kind of social activism, one which seized upon the food-as-fuel idea and staked the welfare of the nation upon the nutritional health of its citizenry. In contrast to earlier social relief projects promoted by the imperial state and the local philanthropic initiatives of gentry elites, the Chinese Nutritional Aid Committee articulated an image of professional and specialised expertise in the science of nutrition and care. Theirs was a project of modern refashioning in which science played a key and foundational role in crafting their understanding of both relief and the children they aimed to save.

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Cannon, Geoffrey, and Claus Leitzmann. "The new nutrition science project." Public Health Nutrition 8, no. 6a (September 2005): 673–94. http://dx.doi.org/10.1079/phn2005819.

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AbstractObjectiveTo show that nutrition science, with its application to food and nutrition policy, now needs a new conceptual framework. This will incorporate nutrition in its current definition as principally a biological science, now including nutritional aspects of genomics. It will also create new governing and guiding principles; specify a new definition; and add social and environmental dimensions and domains.MethodA narrative review of nutrition science, its successes and achievements, and its dilemmas, paradoxes, shortcomings, dissonances and challenges. Reference is made to 16 associated papers. Equal use is made of continuous text and of boxed texts that extend the review and give salient examples.ResultsRecent and current interrelated electronic and genomic discoveries and linked sequential demographic, nutritional and epidemiological shifts, in the context of associated and interlinked global social, cultural, environmental, economic, political and other developments, altogether amount to a world in revolution, requiring all disciplines including that of nutrition science to make comparably radical responses.ConclusionNutrition in principle and practice should be a biological and also an environmental and social science. This new broad integrated structure brings much recent and current progressive work into the centre of nutrition science, and in some ways is a renewal of the period when nutrition science had its greatest impact. It amounts to a map charting well-known and also new worlds. The new nutrition science is concerned with personal and population health, and also with planetary health – the welfare and future of the whole physical and living world of which humans are a part. In this way the discipline will make a greater contribution to the preservation, maintenance, development and sustenance of life on Earth, appropriate for the twenty-first century.

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Emwas, Abdul-Hamid M., Nahla Al-Rifai, Kacper Szczepski, Shuruq Alsuhaymi, Saleh Rayyan, Hanan Almahasheer, Mariusz Jaremko, Lorraine Brennan, and Joanna Izabela Lachowicz. "You Are What You Eat: Application of Metabolomics Approaches to Advance Nutrition Research." Foods 10, no. 6 (May 31, 2021): 1249. http://dx.doi.org/10.3390/foods10061249.

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A healthy condition is defined by complex human metabolic pathways that only function properly when fully satisfied by nutritional inputs. Poor nutritional intakes are associated with a number of metabolic diseases, such as diabetes, obesity, atherosclerosis, hypertension, and osteoporosis. In recent years, nutrition science has undergone an extraordinary transformation driven by the development of innovative software and analytical platforms. However, the complexity and variety of the chemical components present in different food types, and the diversity of interactions in the biochemical networks and biological systems, makes nutrition research a complicated field. Metabolomics science is an “-omic”, joining proteomics, transcriptomics, and genomics in affording a global understanding of biological systems. In this review, we present the main metabolomics approaches, and highlight the applications and the potential for metabolomics approaches in advancing nutritional food research.

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Ash, Caroline. "Nutritional interdependencies." Science 369, no. 6499 (July 2, 2020): 45.10–47. http://dx.doi.org/10.1126/science.369.6499.45-j.

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Cassotta, Manuela, Tamara Y. Forbes-Hernandez, Danila Cianciosi, Maria Elexpuru Zabaleta, Sandra Sumalla Cano, Irma Dominguez, Beatriz Bullon, et al. "Nutrition and Rheumatoid Arthritis in the ‘Omics’ Era." Nutrients 13, no. 3 (February 26, 2021): 763. http://dx.doi.org/10.3390/nu13030763.

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Modern high-throughput ‘omics’ science tools (including genomics, transcriptomics, proteomics, metabolomics and microbiomics) are currently being applied to nutritional sciences to unravel the fundamental processes of health effects ascribed to particular nutrients in humans and to contribute to more precise nutritional advice. Diet and food components are key environmental factors that interact with the genome, transcriptome, proteome, metabolome and the microbiota, and this life-long interplay defines health and diseases state of the individual. Rheumatoid arthritis (RA) is a chronic autoimmune disease featured by a systemic immune-inflammatory response, in genetically susceptible individuals exposed to environmental triggers, including diet. In recent years increasing evidences suggested that nutritional factors and gut microbiome have a central role in RA risk and progression. The aim of this review is to summarize the main and most recent applications of ‘omics’ technologies in human nutrition and in RA research, examining the possible influences of some nutrients and nutritional patterns on RA pathogenesis, following a nutrigenomics approach. The opportunities and challenges of novel ‘omics technologies’ in the exploration of new avenues in RA and nutritional research to prevent and manage RA will be also discussed.

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Kinney, J., and O. Ljungqvist. "Evolution of nutritional science—carbohydrates." Clinical Nutrition 22 (January 2003): 17–21. http://dx.doi.org/10.1016/s0261-5614(03)00148-1.

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Wang, Pei, Jiazhang Huang, Junmao Sun, Rui Liu, Tong Jiang, and Guiju Sun. "Evaluating the Nutritional Properties of Food: A Scoping Review." Nutrients 14, no. 11 (June 5, 2022): 2352. http://dx.doi.org/10.3390/nu14112352.

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There are many methods or indicators used for evaluating the nutritional value of foods; however, it is difficult to accurately reflect the comprehensive nutritional value of a food with a single indicator, and a systematic evaluation system is lacking. In this article, we systematically summarize the common evaluation methods and indicators of the nutritional value of foods. The purpose of this review was to establish an evaluation procedure for nutritional properties of foodstuffs and to help scientists choose more direct and economical evaluation methods according to food types or relevant indicators. The procedure involves the selection of a three-level evaluation method that covers the whole spectrum of a food’s nutritional characteristics. It is applicable to scientific research in the fields of agricultural science, food science, nutrition, and so on.

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Abbaspour, Nazanin. "Nutritional Adequacy: Integration of Food Security, Food System Efficiency, Sociocultural Determinants, Precision Nutrition, Sustainability, and Ecosystem Quality." Current Developments in Nutrition 5, Supplement_2 (June 2021): 619. http://dx.doi.org/10.1093/cdn/nzab045_001.

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Abstract Objectives To provide an overview of the relationship between the nutritional adequacy of food and its relationship to the food system, social determinants, precision nutrition, environmental sustainability, and ecosystem quality. Methods Comprehensive review of the latest literature Results Nutritional content of food can change from source to consumption as it goes through different stages where minimizing the cost is often the primary goal. Optimizing the nutritional content of food while maintaining environmental and ecosystem quality is a challenge that must be met in the coming years. Conclusions Environmental Nutrition is an emerging interdisciplinary science interested in the nutritional adequacy of food and the well-being of the ecosystem and environment. Application of precision nutrition and precision agriculture through developing technologies and behaving more responsibly toward the environment can achieve environmental nutrition goals. Funding Sources None.

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Pawlas, Agnieszka, Agnieszka Bielaszka, Wiktoria Staśkiewicz, Anna-Maria Stelmach, Agata Kiciak, and Marek Kardas Marek Kardas. "Nutritional knowledge and nutritional status of the recreationally active population." Journal of Education, Health and Sport 12, no. 7 (July 4, 2022): 330–39. http://dx.doi.org/10.12775/jehs.2022.12.07.031.

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Introduction. Adequate nutrition combined with physical activity is the foundation of a healthy lifestyle. Recreational sportspersons should know how to adjust their nutrition to physical activity in order to benefit their health. The aim of the study was to assess the nutritional knowledge of recreationally active people and to assess the influence of BMI and gender on the level of nutritional knowledge. Material and methods. The study was conducted with the use of 200 participants aged 15-55 years living in the city of Katowice. The respondents were physically active at least 3 times a week for at least 1 hour. Nutritional knowledge was assessed through a self-administered questionnaire. Nutritional status was assessed by means of the BMI index, and for its assessment, the ranges recommended by the World Health Organization were adopted. Results. Most of the respondents - 33.5% (n=77) declared that they practiced weight training, 15.5% (n=31) attended group fitness classes, 14.5% (n=29) practiced running, fewer people practiced team sports and cycling. The nutrition knowledge of the majority of the respondents was at a sufficient level (n=136), 44 respondents had good nutrition knowledge and 22 respondents had insufficient nutrition knowledge. None of the respondents had very good nutrition knowledge. More than 70% of respondents had normal BMI (n=142), more than 25% (n=51) were overweight, and 7 subjects had BMI values below normal. Conclusions. There was no relationship between gender, BMI, and level of nutritional knowledge. The study shows that there is a need for nutritional education for recreational sportsmen.

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Dewi, Maryati, Gina Hanifah, Asep Iwan Purnawan, Witri Priawanti Putri, and Gurid Pramintarto Eko Mulyo. "The Effect of Nutrition Education on Nutrition Knowledge and Macronutrition Intake in Muay Thai Athletes." Open Access Macedonian Journal of Medical Sciences 9, E (December 3, 2021): 1544–48. http://dx.doi.org/10.3889/oamjms.2021.6698.

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BACKGROUND: Athletes’ achievements require the support of sports science and technology. One of the supporting sciences is sports nutrition services by fulfilling athlete nutrition through foodservice and nutrition education in nutrition counseling or nutrition counseling according to the needs and conditions of athletes. AIM: This study aims to determine the effect of nutrition education on nutritional knowledge and macronutrient intake in Muay Thai athletes in Cimahi city. METHODS: This type of research is a Quasi experiment by applying a one group pre- and post-test design: Nutrition education using leaflets. The sample is Muay Thai athletes in Cimahi city who are actively practicing at the Empire Muaythai Camp as many as ten people. Data were collected by filling in the respondent’s characteristics, knowledge of nutrition, and intake of macronutrients. RESULTS: Based on the Wilcoxon test, it was found that there was an effect of providing nutrition education using leaflets on nutritional knowledge (p = 0.005) and protein intake (p = 0.047). CONCLUSION: It is recommended that regular and periodic nutrition education be given to athletes and coaches as well as collaborate with nutritionists regarding nutritional fulfillment for athletes to increase macronutrient intake so that the performance of Muay Thai athletes in Cimahi city is optimal.

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Schweigert, Florian J. "Nutritional Proteomics: Methods and Concepts for Research in Nutritional Science." Annals of Nutrition and Metabolism 51, no. 2 (2007): 99–107. http://dx.doi.org/10.1159/000102101.

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Boenig, H. "Nutritional Epidemiology: It's role in nutritional science and future perspectives." Zeitschrift f�r Ern�hrungswissenschaft 37, no. 4 (December 1, 1998): 300–302. http://dx.doi.org/10.1007/s003940050029.

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Brown, Louise, and Frans van der Ouderaa. "Nutritional genomics: food industry applications from farm to fork." British Journal of Nutrition 97, no. 6 (June 2007): 1027–35. http://dx.doi.org/10.1017/s0007114507691983.

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Nutritional genomics is a new and promising science area which can broadly be defined as the application of high throughput genomics (transcriptomics, proteomics, metabolomics/metabonomics) and functional genomic technologies to the study of nutritional sciences and food technology. First utilised in the food industry by plant biotechnologists to manipulate plant biosynthetic pathways, the use of genomic technologies has now spread within the agriculture sector, unleashing a host of new applications (e.g. approaches for producing novel, non-transgenic plant varietals; identification of genetic markers to guide plant and animal breeding programmes; exploration of diet–gene interactions for enhancing product quality and plant/animal health). Beyond agriculture, genomic technologies are also contributing to the improvement of food processing, food safety and quality assurance as well as the development of functional food products and the evolution of new health management concepts such as ‘personalised nutrition’, an emerging paradigm in which the diet of an individual is customised, based on their own genomic information, to optimise health and prevent disease. In this review the relevance of nutritional genomics to the food industry will be considered and examples given on how this science area is starting to be leveraged for economic benefits and to improve human nutrition and health.

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M.A. Ghaleb, Mansour. "EVALUATION OF NUTRITIONAL KNOWLEDGE OF FEMALES MEDICAL STUDENTS AND NON-MEDICAL STUDENTS AT UNIVERSITY OF SCIENCE AND TECHNOLOGY IN SANAA CITY, YEMEN, 2018." International Journal of Advanced Research 9, no. 11 (November 30, 2021): 11–20. http://dx.doi.org/10.21474/ijar01/13706.

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Background:Nutritional knowledge plays a very important role in nutritional status. Evaluatenutritional knowledge among medical and non-medical female students at university of science and technology in Sanaa city, was the objective of present study. Methods: Cross-sectional study, was performed using a systematic random sampling technique. Data was collected by face-to-face interviews using pre-designed, semi-structured questionnaires on a period of two month from January to February 2019. Questionnaires was developed in two sections. The data was cleaned and coded then analyzed using SPSS version 21. Result: One hundred and twenty students were enrolled in this study. All of them were females. Their ages ranged between 18 years and 30 years. The most frequent age group (56.7%) was located between 21-23 years.Majority of students 100(83.3%) had good or excellent nutritional knowledge. Most of them 55(45.8%) were in clinical nutrition and dietetics department. In conclusion, students in clinical nutrition and dietetics department had better nutritional knowledge than students in English department. The difference was significant as indicated by Pearson Chi-Square (p value =.000),. There was also a significant correlation between nutritional knowledge with department, study year also attended nutritional courses(all p values < 0.05). Current findings suggest nutrition education curriculum is compulsory in every study field, and it is need for coordinated efforts to promote nutrition education programs among medical students in general and non-medical students in particularto improve nutritional knowledge of students.

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Stankus, Tony. "Reviews of Science for Science Librarians: Nutritional Epidemiology." Science & Technology Libraries 38, no. 4 (October 2, 2019): 360–71. http://dx.doi.org/10.1080/0194262x.2019.1674237.

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Langkamp-Henkin, Bobbi. "Nutrition and Immune Function Series: Frontiers in Nutritional Science, No. 1." Nutrition in Clinical Practice 19, no. 3 (June 2004): 311. http://dx.doi.org/10.1177/0115426504019003311.

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Khan, Muhmmad Usman. "SPORTS SCIENCE: ENHANCING VERSATILITY IN REHABILITATION SCIENCES." Pakistan Journal of Rehabilitation 8, no. 2 (January 9, 2020): 1–2. http://dx.doi.org/10.36283/pjr.zu.8.2/001.

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Being relatively fresh discipline, sports science has gained popularity in the last quarter of the 20th century; it reflects the seriousness with which sports and fitness are approached in the present day. Sports science is quite multidisciplinary field that sightsees the biomechanical, physiological and anatomical variations happening in sportsperson psychological effects to scrutinize the performance nutritional values to significantly prepare the body and also managing the financial and operational needs to enhance the business in sports industry.

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Popova, T. C. "Nutritional support: a modern concept of clinical nutrition." Clinical nutrition and metabolism 1, no. 1 (April 23, 2020): 5–7. http://dx.doi.org/10.17816/clinutr33034.

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Interview with Vice President of the Russian Association of Parenteral and Enteral Nutrition Professor T. S. Popova is devoted to the topic of nutritional deficiency associated with diseases, trauma and surgical interventions, as well as the inclusion of nutritional support in all treatment standards in inpatient and outpatient stages. The questions of raising the level of doctors training and promising areas in the science of nutrition are considered.

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Briguglio, Matteo. "Nutritional Orthopedics and Space Nutrition as Two Sides of the Same Coin: A Scoping Review." Nutrients 13, no. 2 (February 1, 2021): 483. http://dx.doi.org/10.3390/nu13020483.

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Since the Moon landing, nutritional research has been charged with the task of guaranteeing human health in space. In addition, nutrition applied to Orthopedics has developed in recent years, driven by the need to improve the efficiency of the treatment path by enhancing the recovery after surgery. As a result, nutritional sciences have specialized into two distinct fields of research: Nutritional Orthopedics and Space Nutrition. The former primarily deals with the nutritional requirements of old patients in hospitals, whereas the latter focuses on the varied food challenges of space travelers heading to deep space. Although they may seem disconnected, they both investigate similar nutritional issues. This scoping review shows what these two disciplines have in common, highlighting the mutual features between (1) pre-operative vs. pre-launch nutritional programs, (2) hospital-based vs. space station nutritional issues, and (3) post-discharge vs. deep space nutritional resilience. PubMed and Google Scholar were used to collect documents published from 1950 to 2020, from which 44 references were selected on Nutritional Orthopedics and 44 on Space Nutrition. Both the orthopedic patient and the astronaut were found to suffer from food insecurity, malnutrition, musculoskeletal involution, flavor/pleasure issues, fluid shifts, metabolic stresses, and isolation/confinement. Both fields of research aid the planning of demand-driven food systems and advanced nutritional approaches, like tailored diets with nutrients of interest (e.g., vitamin D and calcium). The nutritional features of orthopedic patients on Earth and of astronauts in space are undeniably related. Consequently, it is important to initiate close collaborations between orthopedic nutritionists and space experts, with the musculoskeletal-related dedications playing as common fuel.

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Kobayashi, Minatsu, Sayo Uesugi, Reiko Hikosaka, and Rieko Aikawa. "Relationship between professional experience as a practicing dietitian and lifestyle and dietary habits among graduates of a department of food science and nutrition." Nutrition & Food Science 45, no. 5 (September 14, 2015): 716–27. http://dx.doi.org/10.1108/nfs-02-2015-0013.

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Purpose – This paper aims to examine the effects of professional job experience on the lifestyle and dietary habits of participants who have studied food science and nutrition and acquired a dietitian license. The dietary habits of students of departments of food science and nutrition have been reported. However, no study has compared the dietary habits of graduates with and without actual clinical experience. Design/methodology/approach – In total, 206 participants who graduated from the department of food science and nutrition of a university located in Tokyo between 1975 and 1984 completed a questionnaire on food and nutrient intake and lifestyle habits in 2011. Findings – Total fat and SFA intake adjusted for energy intake or frequency of snack and fast food intake differed among participants with and without experience as dietitians, indicating that dietitian experience influenced the dietary habits of participants for approximately 30 years after graduation. Nutritional knowledge and skills acquired during attendance at a dietitian school are effective in maintaining favorable behavior for a long time. However, nutritional knowledge and skills were enhanced by later professional experience. Originality/value – The refining effect of clinical experience appears to contribute to the maintenance of daily dietary habits and health. Professional experience can contribute to the prevention of lifestyle-related diseases not only personally but also for other people in terms of public health nutrition or nutritional education.

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Cañamares-Orbís, Pablo, Guillermo García-Rayado, and Enrique Alfaro-Almajano. "Nutritional Support in Pancreatic Diseases." Nutrients 14, no. 21 (October 31, 2022): 4570. http://dx.doi.org/10.3390/nu14214570.

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This review summarizes the main pancreatic diseases from a nutritional approach. Nutrition is a cornerstone of pancreatic disease and is sometimes undervalued. An early identification of malnutrition is the first step in maintaining an adequate nutritional status in acute pancreatitis, chronic pancreatitis and pancreatic cancer. Following a proper diet is a pillar in the treatment of pancreatic diseases and, often, nutritional counseling becomes essential. In addition, some patients will require oral nutritional supplements and fat-soluble vitamins to combat certain deficiencies. Other patients will require enteral nutrition by nasoenteric tube or total parenteral nutrition in order to maintain the requirements, depending on the pathology and its consequences. Pancreatic exocrine insufficiency, defined as a significant decrease in pancreatic enzymes or bicarbonate until the digestive function is impaired, is common in pancreatic diseases and is the main cause of malnutrition. Pancreatic enzymes therapy allows for the management of these patients. Nutrition can improve the nutritional status and quality of life of these patients and may even improve life expectancy in patients with pancreatic cancer. For this reason, nutrition must maintain the importance it deserves.

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Timmanpyati, Shivshankar, Arvind Krishnamurthy, Purvish Parikh, Meenakshi Bajaj, Sumant Gupta, Purabi Mahajan, Priti Arolkar, et al. "IAPEN India : Nutrition Consensus Guidelines in Oncology Clinical Practice." Journal of Nutrition Research 9, no. 1 (December 15, 2021): 8–18. http://dx.doi.org/10.55289/jnutres/v9i1.03.

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Malnutrition is one of the most common and significant issue during the treatment of cancer. Poor nutritional management during the treatment may impede the progress in the treatment. Many international societies have nutritional recommendations published on their websites. India, being a multicultural population with varied nutritional habits and local beliefs have no cohesive evidence-based nutritional approach during and after treatment. The current guideline has been formulated jointly by oncologists, nutritionists, and multidisciplinary professionals with an aim to provide science based standard nutritional guidance to the community healthcare professionals across India. The committee referred to major international guidelines published in recent past. With intense deliberations adopted few selective recommendations which are compatible with Indian practice. Keywords: Cancer, Nutrition, Consensus guideline, nutrition in cancer, IAPEN guidelines, IAPEN cancer guidelines

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Cawood, Abbie L., Emily R. Walters, Trevor R. Smith, Rachel H. Sipaul, and Rebecca J. Stratton. "A Review of Nutrition Support Guidelines for Individuals with or Recovering from COVID-19 in the Community." Nutrients 12, no. 11 (October 22, 2020): 3230. http://dx.doi.org/10.3390/nu12113230.

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COVID-19 negatively impacts nutritional status and as such identification of nutritional risk and consideration of the need for nutrition support should be fundamental in this patient group. In recent months, clinical nutrition professional organisations across the world have published nutrition support recommendations for health care professionals. This review summarises key themes of those publications linked to nutrition support of adults with or recovering from COVID-19 outside of hospital. Using our search criteria, 15 publications were identified from electronic databases and websites of clinical nutrition professional organisations, worldwide up to 19th June 2020. The key themes across these publications included the importance in the community setting of: (i) screening for malnutrition, which can be achieved by remote consultation; (ii) care plans with appropriate nutrition support, which may include food based strategies, oral nutritional supplements and referral to a dietitian; (iii) continuity of nutritional care between settings including rapid communication at discharge of malnutrition risk and requirements for ongoing nutrition support. These themes, and indeed the importance of nutritional care, are fundamental and should be integrated into pathways for the rehabilitation of patients recovering from COVID-19.

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Hasan, Muzaffar, Rajendra Hamad, Aseeya Wahid, and Chirag Maheshwari. "Nutritional Profiling: Connecting Science to Consume." Acta Scientifci Nutritional Health 4, no. 1 (December 6, 2019): 44–46. http://dx.doi.org/10.31080/asnh.2020.04.nutritional-profiling-connecting-science-to-consumer.

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Suttie, John W. "Nutritional Science Research at Shanghai China." Advances in Nutrition 2, no. 5 (September 1, 2011): 371. http://dx.doi.org/10.3945/an.111.000778.

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Takeda, Eiji. "Human nutritional science on stress control." Journal of Medical Investigation 52, Supplement (2005): 223–24. http://dx.doi.org/10.2152/jmi.52.223.

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Carpenter, K. J. "Nutritional science and the Third World." American Journal of Clinical Nutrition 57, no. 1 (January 1, 1993): 86–87. http://dx.doi.org/10.1093/ajcn/57.1.86.

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Mudry, Jessica. "Introduction: Nutritional Science in Historical Perspective." Global Food History 4, no. 2 (July 3, 2018): 109–11. http://dx.doi.org/10.1080/20549547.2018.1498257.

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Macdonald, I. A. "Nutritional science: Diet, lifestyle and health." Nutrition Bulletin 44, no. 3 (August 7, 2019): 292–300. http://dx.doi.org/10.1111/nbu.12391.

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Rombeau, John L., and Miquel A. Gassull. "Collaborative Nutritional Science-Across the Miles." Journal of Parenteral and Enteral Nutrition 21, no. 6 (November 1997): 309. http://dx.doi.org/10.1177/014860719702100601.

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Gassull, Miquel A., and John L. Rombeau. "Collaborative nutritional science: across the miles." Clinical Nutrition 16, no. 4 (August 1997): 167. http://dx.doi.org/10.1016/s0261-5614(97)80001-5.

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Frayn, Keith N. "An international vision of nutritional science." British Journal of Nutrition 80, no. 1 (July 1998): 1. http://dx.doi.org/10.1017/s000711459800169x.

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Åkesson, Björn, Gunilla Önning, Helena Lindmark Månsson, and Åke Nilsson. "Nutrigenomics: new tools for nutritional science." Scandinavian Journal of Nutrition 48, no. 2 (January 2004): 95–97. http://dx.doi.org/10.1080/11026480410027013.

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