Nutrition: Past, present and future | 23081
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Nutrition: Past, present and future

2nd International Conference and Exhibition on Nutritional Science & Therapy

July 15-17, 2013 Courtyard by Marriott Philadelphia Downtown, USA

Mulchand S. Patel

Scientific Tracks Abstracts: J Nutr Food Sci

Abstract :

Human evolution is, in part, influenced by its dietary practices, even to the present day! Although association of some diseases with diet was noted several hundred years ago, a direct link between a disease (such as scurvy, beriberi) and a specific nutrient was demonstrated only about a century ago. Our current knowledge about nutrition as it relates to calorie requirements, dietary components and essential nutrients and their role in health and disease during different stages of the life cycle has been elucidated in the past century. Malnutrition is still a major problem in many parts of the world, whereas overnutrition predisposing to obesity and the associated metabolic syndrome has emerged as a major global health problem in the past few decades. Hencemalnutrition and overnutrition continue to be major public health concerns world-wide. Additional challenges are in the areas of food safety and food availability as well as the role of the food industry and government public health policy to provide adequate nutrition and healthy food choices for good health for people of all ages. New frontiers in nutritional research such as probiotics, nutraceuticals, functional foods, nutri-genomics will advance our knowledge of nutrition for better health. This International Conference and Exhibition on Nutritional Science and Therapy, and Symposium by the World Health Organization provides a unique platform to discuss the emerging knowledge and challenges in different facets of nutritional science.

Biography :

Mulchand Patel received his Ph.D. degree from the University of Illinois, Urbana-Champaign. He is SUNY Distinguished Professor in the Department of Biochemistry, School of Medicine and Biomedical Sciences, University at Buffalo. His research has been supported by grants from the NIH since 1971. He has published over 230 research papers and reviews. He has served as a member of the Editorial Broads of several prestigious journals including the Journal of Biological Chemistry and has served on several NIH Study Sections. He is a member of American Society for Nutrition (since 1971) and American Society for Biochemistry and Molecular Biology (1974).