Abstract

The food we eat gives our body the right notification and materials they need to function properly. If we don’t get the right information, our metabolic process suffers and our health declines. If we get too much food, or food that gives our bodies the wrong instructions, we can become overweight, undernourished, and at risk for the development of diseases and conditions, such as arthritis, diabetes, and heart disease. Market Analysis of Global Nutrition Closely half of all deaths in children under 5 are linked to malnutrition, translating into the loss of about 3 million children per year. Malnourishment sets children at higher risk of failing from mutual infections, intensifies the occurrence and severity of such crusts and delays retrieval. Nutrition Supplements Market The global nutrition supplements market size was valued at USD 133.1 billion in 2016 and is expected to quicken at a CAGR of 9.6% from 2016 to 2024. This influence is due to the rising consciousness to weight management amongst working professionals because of extensive brand operations by nutritional product manufacturers. Nutritional supplements are majorly consumed with an intention to enhance the intake of important nutritional elements in the human body. Increased cardiovascular disorders among the populations because of changeable diet patterns and inactive lifestyle among the age-group of 30-40 are expected to promote the importance of Nutraceuticals. Food Toxicology Food toxicology is the study of the nature, properties, effects and detection of poisonous or toxic substances in food. Radioactive particles, heavy metal elements, or the packing substances used in food processing are examples of such substances. â? Food Safety and Hygiene â? Food-borne Disease â? Food irradiation â? Categories of Food toxicity â? Food Science & Cardiac Care Food Science and Nutrition Food Science blends food microbiology, chemistry, physics, engineering and nutrition, therefore, the application of data so gained to the event of food product and processes, the preservation and storage of foods, and therefore the assurance of food safety and quality. It is a basic process of how heat, water, acid, and base change our foods. â? Macronutrients â? Micronutrients Food Microbiology Food microbiology is a branch of Food Science to study of the pathogens that inhibit, contaminating food and microorganisms that may cause disease especially if food is inappropriately cooked or stored, those used to produce fermented beverages & foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as producing probiotics. Fermentation is one of the techniques to preserve food and enhance its quality. Fermented food product is less affable to other harmful microorganisms, including spoilage-causing microorganisms & pathogens thus extending the food's shelf-life. â? Food Safety and Hygiene â? Food-borne Diseases â? Food irradiation â? Categories of Food toxicity Importance of Food Nutrition The risk factors for fatal diseases, like type 2 diabetes and hypertension, are increasingly seen in younger ages, often a result of unhealthy eating habits and increased weight gain. Dietary habits built up in childhood regularly convey into adulthood, so teaching children how to eat healthy at a young age will help them stay healthy throughout their life. â? Nutritional Deficiencies â? Weight gain â? High blood pressure