Nutritional Disorder Management
Nutritional disorders can happen just due to lack of proper food in the diet or certain vital nutrients or by an incapacity of the body to absorb and assimilate nutrients, or by overconsumption of different types of foods”. Nutritional disorders can be particularly serious in any age of an individual, since they interfere with growth and development, and may predispose a person to many health problems, such as infections and chronic diseases. A metabolic disorder occurs when the metabolism process fails and allows the body to have either too much or too little of the essential compounds needed to stay healthy. Our bodies are very sensitive to errors in metabolic activity. The body must have amino acids and many different types of proteins to perform all of its metabolic functions. For example, the brain and other parts of the body need calcium, potassium and sodium to generate electrical impulses, and lipids (fats and oils) to maintain a healthy nervous system.
- Vitamins, antioxidant and mineral deficiency disorder
- Nutritional approaches to combating non-communicable diseases
- Lifestyle related disorders
- Mental disorders
- Malnutrition and associated disorders
- Inflammatory and autoimmune diseases
- Food borne allergy and intolerance
- Obesity, diabetes and other metabolic syndrome
- Food intake and energy expenditure
Related Conference of Nutritional Disorder Management
November 28-29, 2024
5th Annual Expo on Soil, Water and Environmental Sustainability
Bali, Indonesia
December 12-13, 2024
36th International Conference on Food Science and Technology
Prague, Czech Republic
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
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Nutritional Disorder Management Conference Speakers
Recommended Sessions
- Chemical Composition of Food
- Chemistry of Food Constituents
- Current Research in Food Chemistry, Nutrition and Dietetics
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- Food Nanotechnology
- Food Preservatives and Packaging
- Food Science and Technology
- Food Waste and Recycling
- Hydrocolloids in Food Industry
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- Nutrition and Functional Foods
- Nutritional Disorder Management
- Regulatory Control of Food Composition, Quality, and Safety
- Rheology and Kinetics of Chemical Reaction in Food
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