Discounted Delegate Passes!

To book your delegate slot, register at the following link:

You can view the scientific program at:




Overweight & Obesity

Overweight and obesity are increasingly common conditions in the current generation and the percentage of people suffering from it is increasing every year.

Dr. Derouiche Abdelfettah who is one of the Organizing Committee Member for Diet Congress 2018 will be presenting his research work on the problems on obesity and overweight faced by the women of Periurban, Morocco.

Dr. Abdelfettah is Professor in Human Nutrition and also the Director of the Human Nutrition Research Group at the University Hassan II Casablanca, Morocco. He is a Temporary adviser on nutrition for WHO and the Head of Moroccan action on salt and health (MASH).

To book your delegate slots contact the Program Manager at

_Never hurry. Take plentyof exercise. Always be cheerful._


Only few days left!

Interested Speakers! Submit your abstracts at the earliest to be included in the Scientific Program. If you won’t be able to make it to Auckland, then we have the following opportunities:

  • Video Presentation
  • Non-attendee Poster Presentation
  • E-Poster 

Contact for more details.





Ms. Lynnette Lyzwinski, a PhD student at the School of Medicine at the University of Queensland, Australia will be presenting her research on the utilization of mHealth by college students for promoting mindfulness and in turn helping themselves in facing key challenges relating to weight gain and stress induced emotional eating and binge eating.

If you wish to present your research thesis, submit your abstracts at:



Personalized Nutrition

Nutrigenomics is revolutionizing the field of Nutrition and Dr. Jessica will be talking about its current and future applications in the Nutrition and Dietetics practice.

Dr. Jessica Danaher is an Accredited Practicing Dietitian and a Lecturer in Nutrition at RMIT University. To listen to her talk on the application of Nutrigenomics Technologies book your slots at:

Session on _Using nutritional genomics in nutrition practice_ Current evidence and future directions_

Workshop Opportunities

The 27th World Congress on Diet, Nutrition and Obesity is offering workshop opportunities. For those who wish to promote their business, practice, innovative products and research, then this is the best podium to do so as Diet Congress 2018 will be hosting an expanse of attendees from the field on Nutrition, Food and Healthcare.

So contact us at the earliest and grab your slots!

Contact us at and book your slot.


Mushrooms as Therapeutic Agents

Globally Mushrooms are known for their nutritional value and therapeutic use. Active research is being conducted to detect the bioactive compounds in the fungi which provide therapeutic benefits. Owing to its health benefits, Mushrooms and its compounds are now being utilized in the Nutraceuticals and Supplements industry.

At Diet Congress 2018, Mr. Ji Zhang a Research Scientist from the Ngee Ann Polytechnic, Singapore will be giving a talk on his research based on the discovery of novel compounds in Mushrooms which possess health benefits.

To present your research paper and get published, submit your abstracts at:

session on


45 days to go!

With an ensemble of professionals with different backgrounds, the “27th World Congress on Diet, Nutrition and Obesity” gives you an elite opportunity to reach out to a large audience, having a global impact in the scientific community. With Keynote speeches, diverse tracks and sessions, Renowned Organizing Committee Members, Group registration discounts, poster presentations, industry personnel, exhibitors and a densely-packed audience, this is a must-attend event for the Dietetics field, Nutrition and Obesity personnel from all over the world.

Register and book you slots at:

diet congress 2018

Food Technology and Nutrition

Submit your research work abstracts for Session 20: Food Technology & Nutrition at the following link:

Many chronic diseases are now caused due to the insufficient uptake of certain vitamins and minerals in our body. Many research innovations are now creating simple and nutrition filled food that gives overall nutrition to human body. Food technology research has reached an advanced the nutrition research field. Food technologists are now working on Superfoods which will not get spoilt easily and will also provide essential nutrients to the body. As of now, the global health crisis is divided into people suffering with obesity and other is people suffering from malnutrition, so research in food that will provide the essential benefits for both the parties, guarantees a maximum solution to the global health crisis.

Key Topics:

  • Research and Innovations in Food Technology
  • Genetically Modified Food
  • Food Technology and Regulations

Track 20

Diet Congress 2018

The 27th World Congress on Diet, Nutrition and Obesity will be hosted at the Naumi Hotel Auckland Airport which is known for its luxurious interior and prime location.

To book your stay kindly contact Contact at the earliest to avail the complimentary 2 nights free stay at the congress venue.

Download the conference brochure at:



Dietary Supplements, Nutraceuticals and Functional Food

Submit your abstracts for session 19: Dietary Supplements, Nutraceuticals & Functional Food at the following link:

Functional foods are those which have been processed to aid in specific body functions along with providing nutrition. Nutraceuticals have the same definition but in addition they are formulated as pharmaceutical drugs. Dietary Supplements are taken as a supplement to the normal diet as they contain dietary ingredients like vitamins, minerals, amino acids etc. The functional food and supplements industry is developing at a rapid pace due to the increasing awareness of people towards a healthy lifestyle. A customer’s interest towards the connection between food and drugs has expanded the nutraceuticals market.

Key Topics:

  • Probiotics and prebiotics supplements
  • Advances in functional food research
  • Nutraceuticals market
  • Regulatory Issues

Track 19

Food Safety: Preventing Foodborne Illness

Submit your abstracts for Session 18: Foodborne Illness & Food Safety Methods at the following link:

Food borne illness is caused to due to contaminated food or food spoiled due to pathogenic microorganisms due to which an infected individual will suffer from fever, vomiting, diarrhea etc. The illness can also be caused due to chemicals or toxins which will be present in the food. Till date more than 250 food borne illnesses have been identified around the world and in the United States of America around forty-eight million people suffer from food borne illness every year. Hence it is necessary to deduce proper and efficient food safety methods to decrease the rate of uptake of people suffering from food borne illnesses.

Key Topics:

  • Enterotoxins, Mycotoxins and natural toxins
  • Food Safety Methods
  • Regulations and rules in food safety
  • Research in food borne pathogens

Track 18

Register Now and get $100 off!

With almost 2 months left, the 27th World Congress on Diet, Nutrition and Obesity is gearing up to host the research leaders, innovators and budding students in the field of Nutrition, food and health sciences.

Here is your opportunity to be one of them and benchmark your research and work experience at a global stance. The prices have dropped by $100 on all registration categories. Offer will last only until July 15th 2018. Hurry up and avail it.

Register now and book your slot at

it does notmatter howslow you go

Nutrigenomics: The Genome–Food Interface

Submit your proposals for session 17: Nutrigenomics Research at the following link:

Nutrition plays an important role in determining the health of a person. What we are is what we eat. Every person has a different genetic makeup and the nutrients react differently to each person’s genes. The science of nutrigenomics deals with the study of how genes react to different nutrients in food and how this variation will influence diseases like cancer. By understanding a person’s genetic make-up a nutritionist can deduce a diet plan which is beneficial to treat a particular disease. Hence nutrigenomics can be called as the future of nutrition and a boon to the field on dietetics.

Key Topics:

  • Current and future prospects of Nutrigenomics
  • Applications of Nutrigenomics
  • Obesity management and nutrigenomics

Track 17

Key Topics: healthy diet chart for women, healthy diet guidelines, perfect diet plan for weight loss, diet program

Eating Disorders Conferences | Pediatric Conferences | Nutrition Events

Resistant Starch

Dr. Jay-lin Jane is a Charles F. Curtiss Distinguished Professor, Emeritus in the Department of Food Science and Human Nutrition, Iowa State University.  Dr. Jane received her BS degree from National Chung-Hsing University in Taiwan, MS degree from Texas Woman’s University, and Ph.D. degree from the Department of Biochemistry and Biophysics at Iowa State University.  Dr. Jane’s primary research interests are in starch structures, properties, applications, effects of resistant starch on health, and biopolymers.  She has published 215 referred publications and 10 patents, with 10,000 citations and an h-index 53.  She received numerous awards, including the Alsberg-French-Schoch Award, the highest award for starch research, and a Fellow Award from the American Association of Cereal Chemists, International, the Merit of Science Award from the Japanese Applied Glycoscience Association, and the Distinguished Faculty Award from Iowa State University.

Dr. Jane will be presenting a keynote speech on the structure, properties, processing and Health benefits of resistant starch.

To submit your abstract for Diet Congress 2018 and book your speaker slot, visit:


Nutrition Market Research

Submit your abstracts for Session 16: Market Research on Nutrition at

Earlier nutrition market was concentrated of products for treatment of malnutrition condition but now due to innovations in the healthcare sector and due rising awareness among the people the market for nutritional products like healthy supplements, organic food and functional food has increased. The transitional change in the lifestyle of people and due to the rising number of people suffering from various chronic ailments has led the public to intake additional nutritional supplements to boost their energy and immunity.

Key Topics:

  • Nutrition products and supplements sales statistics
  • Nutrition labelling
  • Recent advancements and innovations in Nutrition

Key Terms: Sports nutrition market, market research on nutrition, clinical nutrition market size

Track 16


Nutrition Labelling

Title: Factors influencing readers and non-readers to read and not read nutrition labels

Speaker: Maria Abigail Concepcion C. Cedullo, Therapeutic Dietitian, Philippines

Nutrition labelling on a products helps a customer to know about the nutrients present in the food and the concentration. Nutrition labelling is helpful in maintaining a healthy diet and in choosing the food which is fit for one’s nutritional status.

In her presentation at Diet Congress 2018, Ms. Abigail will be discussing the certain factors which determine as to how consumers perceive the nutrition labels on a food product. To present your research, submit your abstract at


The 27th World Congress on Diet, nutrition & Obesity will be held on September 7-8, 2018 at Auckland, New Zealand. We are offering 30% discount on the registration package which includes Registration + 2-night accommodation at the Holiday Inn Auckland Airport. After discount the price will amount to €686 (Actual Price = €980)

The offer is available only until June 2018. If you’d like to avail the offer, contact me at the earliest and book your slot.

We also offer the following opportunities if you won’t be able to make it to Auckland:

  • Video Presentation: €240
  • Poster Presentation: €240
  • E-poster: €110

NOTE: Additional discount will be given on group registrations.

Conference URL:

Contact person: Brooke Hendricks

T: 0-800-014-8923



Management of Steatohepatitis

Prof. Dr/ Sahar Al-Okbi obtained her PhD in Pharmaceutical Sciences from Cairo Univ. Egypt. She is the head of Food Analysis, Therapeutic Diets and Dietary Regimen Unit, National Research Centre. She has published 108 papers in reputed journals and has been serving as reviewer in different international Journals. Awarded 3 National and one international prizes. 

She will be speaking about her study on Management of Steatohepatitis by Functional Foods which assessed the bioactive compounds present in functional foods and was evaluated in a Rat model.

Anika Kohler

To register for Diet Congress 2018 visit:

Key Terms: healthy diet guidelinesdiet programnutritional needsnutrition and diet

Clinical Nutrition

Submit your abstracts for Session 15: Relevance of Clinical Nutrition at the following link:

Clinical nutrition is essential for patients in healthcare to deal with sickness, injuries, surgery and for proper recovery. It helps in preventing malnutrition, restoring body tissue and boosting energy and immunity in the body. It can be provided with a proper diet plan and feeding the patient with essential foods that revive the patient’s body the patient can also be given health supplements for proteins, vitamins etc. The preferred route of nutrition administration is oral although parenteral and enteral routes are also followed.

Key Topics:

  • Parenteral nutrition and enteral nutrition
  • Recovery nutrition
  • Nutrition support in Surgical Patients

Track 15

Key Terms: clinical nutrition distance learning, diet program, nutritional needs, nutrition and diet

Celiac Disease

Celiac disease is a genetic autoimmune disorder that will cause damage to the small intestine when one consumes food containing gluten. Globally, one in hundred people are said to be affected by Celiac Disease. Many people are said to be unaware of suffering from the it, which will lead to health complications in future.

When a person suffering with celiac disease consumes food which contains gluten(protein found in food such as wheat, barley etc.) his/her immune system will trigger an immune response that will damage the villi in the small intestine. Villi are responsible for nutrient absorption.


The main symptom is diarrhea. Other symptoms include bloating, wind, fatigue, low blood count (anaemia) and osteoporosis. The most common symptoms found in children are:

  • abdominal bloating and pain
  • chronic diarrhea
  • vomiting
  • constipation
  • pale, foul-smelling, or fatty stool
  • weight loss
  • fatigue
  • irritability and behavioral issues
  • dental enamel defects of the permanent teeth
  • delayed growth and puberty
  • short stature
  • failure to thrive
  • Attention Deficit Hyperactivity Disorder (ADHD)

Some people do not show any particular symptoms even though they are suffering from the disease which is referred to as Silent Celiac Disease. But they still suffice to damage to their small intestine.

People suffering from Celiac disease have to follow a strict gluten free diet. If left untreated, then it can lead to serious health implications like autoimmune disorders.

This celiac awareness month let’s make the the initiative to create awareness of the disease and also to drive the research and find a cure for Celiac Disease.

Celiac Disease



Obesity Treatment & Management

Submit your abstracts for Session 14: Obesity Treatment & Management at the following link:

Obesity can be managed by combination of lifestyle change, exercise and healthy diet plans.  In case of severe Obesity, bariatric surgery and medications will be employed. People who have gone through bariatric surgery, have suppressed hunger and the mechanism which causes obesity based type 2 diabetes is reversed and it also causes sixty to eighty percent weight loss for a long term. But it has it cons that is, it may cause post-surgery complications and essential loss of nutrients in the body. People who don’t want to go under the needle can opt for natural methods like yoga and naturopathy to increase the metabolism of fat and revive the organs in the body to function normally.

Key Topics:

Track 14

Food Allergies and Food Intolerance

Submit your abstracts for Session 13: Food Allergies and Intolerance at : CLICK HERE

Food allergy is body’s immune response to certain food items whereas food intolerance is a body’s chemical reaction towards a food item. Food allergies are on the rise particularly in school going children especially peanut allergy. Food allergies may be life threatening. Food intolerance is not involved with the immune system and does not cause severe allergic reactions. Food intolerance may lead to irritable bowel syndrome, asthma or chronic fatigue.

Key Topics:

Track 13

Processed Foods and Health

Submit your Research Paper abstracts and ideas for Session 12: Health Implications of Processed Food at : CLICK HERE

Around the world the consumption of processed food is on a high point. Eating processed food on a regular basis will have side effects on our health. Processing the food will remove the necessary nutrients from the food leaving an item with low calories and very less nutrient value. The additives present in processed food are thought to compromise our body’s normal functioning and are found to cause high blood pressure and cancer. According to the study published in the Journal of the World Public Health and Nutrition Association the main cause of obesity world-wide is due to the rise in consumption of Ultra-processed food items.

Key Topics:

Track 12

3-D Food Printing

Dr. Jin-Kyu Rhee of South Korea’s Ewha Womans University has developed a remarkable technology which creates customized food items. The food items can be prepared using powder ingredients. This approach is very helpful for tailoring to needs of personalized nutrition.

The Researchers have built a platform that uses powdered form of food ingredients and puts together the required food item which can be then cooked according to the requirement.

The developed machine works like a 3-D printer by depositing the food materials in specific places layer by layer. It creates the food item by replicating the physical properties and texture of the actual food item.


A: Food materials are pulverized under ultra-low temperature close to -100 degrees Celsius.

B: Micro-sized food materials are reconstructed into a porous film-shaped material by jetting bonding an agent under optimized water content and heat conditions. The process to build film-type materials is repeated layer by layer to form to a three-dimensional food block.

C: The exterior of foods and internal microstructure of a food block with specific porosity is designed to give texture with controlled human body absorption while eating and ingesting.

Credits: Jin-Kyu Rhee, Ewha Womans University

They demonstrated the machine’s ability to convert Carbohydrate and Protein powders into food with specific microstructures which can be modified as per the texture required and  how the food item will be absorbed by the body.

Along with the technology being beneficial for personalized food and nutrition options at a domestic scale, it will also be beneficial at an industrial scale. The amount spent on transportation and storage of food can be reduced and it is also helpful in reducing the wastage of food.

The tech is currently in the early stages of development and is still being optimized to create food items with a longer shelf life and for better absorption by our body.

Sport & Exercise Nutrition

Submit your abstract for Session 11: Sport and Exercise Nutrition at the following link: CLICK HERE

The energy requirement for a sports individual is different from a normal person hence they should have a different diet plan. It increases when they are playing sports. Hence an athlete should make dietary changes not just to perform for a particular game but to match his/her long-term necessities. A proper nutritional diet for a games individual comprises of at least 2000 calories for each day.  The glycemic Index has now become an important part in an athlete’s diet plan. A healthy eating regimen will provide the athlete with the required energy and boost both on the field and during practice sessions.

Key Topics:

Track 11

Eating Disorders

Submit your abstracts for Session 10: Eating Disorders at the following link: Click Here

Eating disorder is a condition in which a person eats too much or consumes insufficient food leading to health complications. With the ascent of westernization, scientific innovations and social reforms the idea of a perfect lifestyle and body shape is on the main checklist. According to the survey conducted by the National Eating Disorder Association around the word 70 million people are prone to eating disorders.

Key Topics:

Track 10

Jackfruit Nutrition Facts

Jackfruit, a tropical fruit is know for it’s sweet flavor and distinctive strong aroma and is commonly used in Asian cuisines. It is identified by it’s spiky outer skin of green or yellow color. Usually large in size, it can grow up to 80 pounds. Both the flesh and the seeds of Jackfruit can be consumed.

Jackfruit is loaded with nutritional benefits.  The fruit pulp is made up of 74% water, 23% carbs, 2% and 1% of Protein and Fat respectively. A 100g portion of the fruit provides 95kcal energy. It is a rich source of VitaminB6 and the due to the adequate amount of fiber in the fruit, it is helpful in improving digestion and acts as a natural laxative. Owing to its fiber content, which slows down the digestion process and prevent spikes in blood sugar level the fruit, has a very low glycemic index. Hence people who are maintaining their weight or want to lose it can consume the Jackfruit to get a feeling of fullness.

Jackfruit contains Vitamin A, Vitamin C and flavonoid pigments like xanthin, carotene etc. which are responsible for it antioxidant properties. Hence consuming Jackfruit can aid in fighting off infectious agents and removing harmful free radicals generated in the body. But one has to make sure to consume it in moderation as it also contains fructose which when consumed in large amounts can be harmful to the health.

Research studies conducted indicate Jackfruit as a food crop that can be compared with the staple food crops as it is easy to grow and it can also survive high temperature and pests.




Epidemiology of Malnutrition

Submit your proposals for Session 9: Epidemiology of Malnutrition at the following link: Click Here

Malnutrition is a major global problem and initiatives should be taken by the national Governments to prevent the conditions of undernutrition and overnutrition.  Routine screening for malnutrition is very much essential for patients in hospitals and out- patient clinics. Effective health treatment for people suffering from obesity will also lead to healthy benefits and also proper nutritional support for people suffering from malnutrition will lead to good clinical outcomes and reduced mortality rates worldwide which will lead to significant cost savings for the health care sector globally. Due to the prevalence of food insecurity around the world people are unable to meet the basic dietary demands of their body which leads to a condition of nutrition insecurity.

Key Topics:

june 29, 2016

Session 8: Maternal Nutrition

Submit your proposals for Session 8: Maternal Nutrition at the following link: Click Here

Along with giving importance on pregnancy and birth, considering a women’s health and nutritional status during early life and adult life is important to reduce the risks associated during pregnancy. Providing required nutrition before the reproductive years will ensure healthy pregnancy and post-menopausal period. Hence maintaining appropriate nutritional status of a women will ensure a healthy life for her and her offspring. Women should also be educated about balanced diets to promote healthy eating regimen and ideal nutritional status.

Key Topics:

  • Energy and nutrient insufficiency in women
  • Nutrient essentials during conceptional period
  • Nutrition and the menstrual cycle

Parker and Thompson Community College


Nutrition Monitoring made Easy

Nutrition monitoring is essential to check the progress made while following a particular diet plan and also to check whether the necessary nutritional outcomes are being reached.

The Researchers from Tufts University School of Engineering have developed a Sensor Micro chip which can be placed on a tooth. The sensor can evaluate the amount of salt, glucose and alcohol consumed by an individual. The details collected by the sensor are passed on to mobile device through a wireless connection. This innovation will provide researchers the data required for how certain food ingredients will impact our bodies and Nutritionists to monitor their care outcomes

The sensor developed is of size 2mm x 2mm is made up of two outer layers of square shaped rings made of Gold and a bioresposive layer in the middle which absorbs the nutrients and chemicals in the eatables consumed. The sensor detects the particular nutrients and respectively transmits the radiofrequency waves which are picked up by the paired mobile device which indicates the level of the particular nutrient or chemical consumed.

Featured image credit: SilkLab, Tufts University

Pediatric Nutrition

Submit your abstracts for the Session 7: Pediatric Nutrition at the following link: Click Here

Proper amount of food and nutrition during the early stages of a child’s development is essential for the proper growth of a child. Any nutritional deficiency at this vital stage may lead to health implications in the later stages of their life. Due to lifestyle changes and urbanization, children are prone to less physical activity and more sedentary lifestyle due to which childhood obesity is on the rise. Recent research on obesity in children indicated that the time spent by children watching TV is proportional with their consumption of the most advertised food items. Childhood obesity can badly affect a child’s physical and mental health leading to poor academic performance and low self-esteem.

Key Topics:

Nutrition from Sea Vegetables

The ocean is a large body of resources, once of which includes food. It provides for food mainly in the form of fish. Vegetables from the sea are now finding their way into the food industry.  They are known to be a source of Nutrition and distinct flavor. Some of the well known Sea Vegetables are:

  • Dulse: Used as snack and is a good source of Iron and Potassium
  • Kelp: Considered to be a super food due to wide range of nutrients present in it Specially iodine. It is said to be beneficial against thyroid problems and Cancer.
  • Kombu: Used in Japanese dishes like Miso Soup, is known to be good for digestion.
  • Wakame: Iodine rich seaweed which according to research is said to possess fat burning properties and hence beneficial for the treatment of Obesity.
  • Arame: It is brown in color and is rich source of minerals.
  • Nori: Used in Sushi wrap is said to have low calorific value and loaded with minerals like calcium, copper, iodine, magnesium etc.

People are now looking in the sea for different source of food ingredients which offer various nutritional benefits. Seaweeds which are known to be a food source mainly in the Asian Countries are now entering the Western Market offering many healthy benefits and delicacies. In Europe and American countries, seaweeds are mostly being used in the functional food, nutraceuticals and cosmetic industries owing to its therapeutic value.



Urbanization, Lifestyle Changes and Nutrition Transitions

Submit your abstracts for the Session 6: Urbanization, Lifestyle Changes and Nutrition Transitions at the following link: Click Here

Due to the onset of urbanization the fresh market source is disappearing and more of processed food is being consumed by the people. An increase in the consumption of dairy and poultry is also seen throughout the world.  Such transitions in the diet have resulted in negative health implications due to the presence of harmful components in food like pesticide, antibiotic residues, chemicals and fertilizers. Advanced Biotechnology has given rise to the science of Genetically modified food which offers both benefits and potenital problems. As there is increasing awareness and lifestyle changes people have now started opting for organic and homemade food. But due to the economics involved for the cultivation of organic food, it becomes difficult for the outreach of these foods.

Key Topics:


Obesity and Psychiatric Disorders

Submit your abstracts for the Session 5: Obesity and Psychiatric Disorders at the following link: Click Here

As much as obesity is a physical problem it is also a psychological problem. Psychological issues are a warning for the development of obesity and it will also lead to problems during the on-going weight control struggle. Psychological assessment has become mandatory in the multi-disciplinary approach which also includes bariatric surgery. Recently cognitive therapy and cognitive behavioral therapy have become an important approach for the treatment of obesity. The achievement of considerable weight loss by surgical or non-surgical means is crucially related to a person’s ability to make changes in one’s habits and lifestyle which not only involves a proper diet and exercise regimen exercise, but also management of emotional and psychological stress.

Key Topics:

psych comp

Session 4: Health Risks of Obesity

Submit your abstracts for the Session 4: Health Risks of Obesity at the following link: Click Here

Undergoing necessary treatment for people suffering from obesity is very essential. Other than causing the prominent physical changes it can also lead to life taking chronic diseases like heart diseases, cancer, diabetes etc. Submit your abstracts of your research and work conducted in the field of Health disorders caused to the condition of Obesity.

Key Topics:




Health consciousness is budding in the current generation due to the technological advancement and availability of ample amount of information. The amount of information available on the internet regarding leading a healthy lifestyle and following a balanced diet has made the consumers more aware of the control they have over maintaining their health which includes them knowing what nutrients are specifically required in their diet and how the food which they consume is manufactured.

Nutraceuticals are now on a high demand due to the health benefits provided by it in the area between food and pharmaceutical drugs. They are basically procured from food sources and are found to provide extra nutritional benefits in addition to the original nutrients present in the food.


According to certain research works Nutraceuticals are found to prevent certain diseases, improve an individuals health and also increase the life span.

Nutraceuticals include:


  1. Dietary Supplements: These may be found in the forms of capsules, powders, liquids etc. and will contain nutrients like vitamins, minerals, amino acids and other herbs and botanicals. Dietary Supplements may only claim to provide the additional nutrients for maintaining the smooth functioning of our body processes and not claim to cure a certain disease unless approved by the FDA.
  2. Functional Food: These are food items that are fortified with particular nutrients during the processing of the food.

Over consumption of junk food has led to people suffering from various diseases. Due to improper nutritional status of the body people are suffering from Obesity, cancer and Heart diseases and many nutritional disorders.

People are now opting for natural ways of preventing and treating various diseases in which the Nutraceuticals are of greater appeal. Natural products have been in use since a long time but the medicinal and scientific evidence of the products for being effective against certain short term and long term diseases have been proved in recent times. Researchers are now examining different types of foods and the nutrients present for their potential of suppressing diseases and promoting health. Hence Nutraceuticals of both plant and animal source hold a great future in the food and medical industry in the development of novel food products and therapeutics.

Session 3: Diet and Obesity

Submit your abstracts for the Session 3: Diet and Obesity at the following link: Click Here

Obesity is one of the leading health problems in today’s world being responsible for numerous deaths globally. People suffering from obesity have a very high risk of suffering from various life taking chronic diseases. Unfortunately, people have subdued to crash diet and pills which cause rapid decease in weight and nutritional deficiencies which have shown to negatively affect their health and appetite. A healthy balanced diet with a proper exercise regimen will help the people suffering from obesity to lose weight at a proper and steady pace. It also helps in boosting their overall health by inducing energy and immunity.

Key Topics:

Choice between fast food and healthy food

Session 1: Nutrition and Balanced Diet

Submit your abstracts for the Session 1: Nutrition and Balanced Diet at the following link: Click Here

A balanced diet regimen gives the body required nutrition. The prerequisites for a balanced diet can be met from an assortment of plant and animal based foods. A healthy eating regimen provides the necessary energy and nutrition without causing any toxic effects and extra weight gain from consuming more food than required by the body. Balanced Diet and nutritional food help in reducing the risks of various chronic disorders like obesity, heart diseases, cancer, hypertension and diabetes.

Key Topics:


Submit your Proposals

The 27th World Congress on Diet, Nutrition and Obesity will be covering the recent issues in the epidemiology and treatment of #nutrition anomalies and #Obesity and the role of #dietetics. It has a broad objective of tackling global #malnutrition and obesity challenges with the aid of advanced dietetics, treatments and research implications. At #DietCongress2018 the inter-relatedness between #diet, nutrition and obesity will be discussed in ensuring good health and the elimination of detrimental, fatal and cognitive ailments of mankind. To benchmark your research and work at a global stance, submit your proposals at


Importance of Nutrient Profiling

Childhood Obesity has been on an increase in the past few decades. It is associated with ill effects of the physical and mental health of kids and due to the increase in the percentage of people specially children suffering from obesity it has now become a matter of grave concern. The World Health Organization had introduced the Nutrient Profiling Tool to put a check on the consumption of Unhealthy food and drinks by the children. Nutrient Profiling is basically determining the nutritional composition of a food or beverage, the details of which once known will help in promoting a healthy life and decreasing the risk of diseases. Research indicates that the main reason for the current upsurge in Childhood Obesity is due to the intense marketing of food products that are unhealthy. In this light, the WHO had introduced the Nutrient Profiling Model that restricts the advertising of food that is unhealthy.
Nutrient Profiling is quickly rising as the base for health based claims, regulation of nutrition labels and marketing of food products. Plenty of Nutrient Profiling Models have been created by researchers and nutrition and food regulatory agencies of which some depict the nutrients to be limited whereas some depict the importance of consumption of certain nutrients. Research indicates that there is a strong relation between obesity and advertising of unhealthy food like soft drinks, confectioneries, fast food, ready meals etc. Hence the development of an appropriate Nutrient Profiling model is necessary to curtail the advertising of food that has detrimental effects on the health of people, specially children on continuous consumption of it.
Attend the Diet Congress 2018 to learn and discuss the recent advancements in the field of Nutrition and Health. Visit:
post 1


Micronutrients are nutrients required in minute quantities which make the body produce essential enzymes and hormones which are important for the development and growth of the body. Even though their requirement is in small amounts, if not consumed in sufficient quantities will lead to various nutritional disorders. Micronutrients include Vitamins and Minerals. There is no particular food that contains all the essential Minerals and Vitamins. Hence we need to consume a balanced diet for a healthy body. Vitamins are essential for normal functioning of cells and for growth. There are 13 essential Vitamins that help in strengthening bones, healing wounds, boosting immunity, safeguarding your eyesight, obtaining energy from the food consumed and many other body functions. If one does not consume sufficient vitamins then the person may be prone to infections, the person will feel sluggish and may also develop serious health complications. Minerals are grouped based on the quantity of their intake that is Macrominerals and Microminerals that is minerals that are needed in more and less amount respectively. Women who are pregnant, Children and geriatric population will need to monitor their food intake based on the type of minerals. It is to be noted that excessive intake of certain minerals can be toxic.

Attend the Diet Congress 2018 to get exposed to the recent trends and innovations in the field of Nutrition, Food and Health. Visit:



Macronutrients are essential nutrients required by the body in large quantities as they are the major suppliers of energy which help in maintaining important functions of the body and carry out our day to day activities. Macronutrients are of 3 types
3) Fats
The amount of energy provided by each of these macronutrients differs. Proteins and Carbs each give 17 kJ/g of energy and fats give 37kJ/g. Research indicates that if proper nutritional balance is not maintained in the proportion of these energy giving foods in our diet then the likelihood of diseases such as the heart diseases will increase.
Carbohydrates are the macronutrients required by or body in largest quantity as it is the major source of energy. It is recommended that 45% to 65% of body’s daily energy need should be supplied by carbs.
Proteins are essential as they provide the essential amino acids required for for the growth and repair of body tissues, production of hormones and enzymes and keeping up the immunity. Proteins obtained from the animal source contains all the 20 essential amino acids required b the body.
Although fats have received a bad status in case of heart diseases and weight gain, they are very much needed by our bodies. Around 20% to 35% of our daily energy requirements should be supplied by consuming oils and fats. Replacing saturated and Trans fats like butter, baked goods, fast foods with unsaturated fats like olive oil, nuts, avocados etc. has been found to decrease the likelihood of heart diseases.
Throughout the years the nutrition propositions by dietitians and nutritionists about balancing the different macronutrients in our diets has been updated frequently and if your research indicates a better approach to a balanced macronutrient diet then present you research work at the 27th World Congress on Diet, Nutrition and Obesity. Submit your proposals at
Macronutrients nutrition