Gastroenterology and Nutrition

Nutrition is the study of nutrients in food, how the body uses nutrients, and the relationship between diet, health, and disease. Nutrition has become more focused on metabolism and metabolic pathways (biochemical steps) through which substances inside the body are transformed from one form to another. Nutrition also focuses on how diseases, conditions, and problems can be prevented or reduced with a healthy diet. A very low calorie diet (VLCD) is a clinically supervised diet plan that involves eating about 800 calories a day or fewer which prevents Gastrointestinal disorders. Probiotics are microorganisms that provide health benefits when consumed. The term probiotic is currently used to name ingested microorganisms associated with benefits for humans and animals. Probiotics have many advantages such as reducing gastrointestinal discomfort, improving immune health and in relieving constipation. Dietary enzymes and Single cell proteins can be used as supplements.

  • Track 1-1 Low Calorie Diet
  • Track 2-2 Foodborne sickness
  • Track 3-3 Dietary Fibre
  • Track 4-4 Vitamins and Minerals in Food
  • Track 5-5 Single Cell Protein Supplement
  • Track 6-6 High Fibre Diet
  • Track 7-7 Dietary Enzymes
  • Track 8-8 Probiotics and Prebiotics

Related Conference of Gastroenterology