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1 Ιαν 2023 · The design and engineering of foods by changing their composition and structure can be part of the solution by developing foods with improved nutrition that can contribute to improve health and well-being and be sustainable with a low carbon footprint.
- The Future Landscape and Framework of Precision Nutrition
Nutrition stands as a pivotal determinant impacting human...
- The Future Landscape and Framework of Precision Nutrition
Nutrition is the process of consuming, absorbing, and using nutrients from food that are necessary for growth, development, and maintenance of life. What Are Nutrients? Nutrients give your body energy and enable bodily functions. They are usually classified in two major groups:
The World Health Organization (WHO) defines health as “a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.” 3 The WHO recognizes nutrition as a critical part of health and development, noting that better nutrition is related to: 4. improved infant, child and maternal health.
In recent years, tremendous advances in nutrition science have upended many historical paradigms. 1 First, a large body of evidence has established the relevance of specific foods and overall dietary patterns, rather than isolated single nutrients (e.g., total fat, vitamin E), for cardiovascular and metabolic health. 2 Second, dietary habits ...
29 Φεβ 2024 · Nutrition stands as a pivotal determinant impacting human health, with proficient dietary interventions emerging as a predominant strategy in the prevention and treatment of non-communicable chronic diseases (NCDs) [1], especially for obesity [2], Type-2 diabetes (T2D) [3], and cardiovascular disease (CVD) [4].
9 Απρ 2024 · In view of this, the objective of this Special Issue was to provide an update of knowledge on those environmental factors that play an essential role in human nutrition and, therefore, in the health of individuals, especially about metabolic diseases.
1 Ιαν 2011 · Improving the nutritional profile of food by increasing the overall content of (plant) proteins, dietary fibres or whole grains can be achieved by certain means of structuring. Specific health care products exhibiting a particular rheological behaviour at very high protein content, for example, can only be realised by targeted modification of ...
