Foodomics - the application of advanced omics technologies to understand the molecular and genetics level in food and correleate with nutrition and authenticationn purposes. (getnet)
Assesment Food and Environmental Saftey of Genetically Engineered (GE) Food C...Suresh Antre
Over the last two decades, individual governments and intergovernmental organizations have designed strategies and protocols for safety assessment of foods/ feed derived from GM crops, (FAO/WHO, CAC, OECD etc).
All GM crops that have been approved for commercialization and entered the agri-food chain have undergone extensive testing.
the new emerging field of science that is nutrigenomics can deal with the issues of health and improve out health with the simple tools by understanding the risk and the baic genome of a person
Foodomics - the application of advanced omics technologies to understand the molecular and genetics level in food and correleate with nutrition and authenticationn purposes. (getnet)
Assesment Food and Environmental Saftey of Genetically Engineered (GE) Food C...Suresh Antre
Over the last two decades, individual governments and intergovernmental organizations have designed strategies and protocols for safety assessment of foods/ feed derived from GM crops, (FAO/WHO, CAC, OECD etc).
All GM crops that have been approved for commercialization and entered the agri-food chain have undergone extensive testing.
the new emerging field of science that is nutrigenomics can deal with the issues of health and improve out health with the simple tools by understanding the risk and the baic genome of a person
Nutrigenomics is the science that examines the response of individuals to food compounds using post-genomic and related technologies (e.g. genomics, transcriptomics, proteomics, metabol/nomic etc.). The long-term aim of nutrigenomics is to understand how the whole body responds to real foods using an integrated approach termed 'systems biology'. The huge advantage in this approach is that the studies can examine people (i.e. populations, sub-populations - based on genes or disease - and individuals), food, life-stage and life-style without preconceived ideas.
What is nutrigenomics ,introduction to genomic,introduction to nutrigenomics, examples ,1)folate2) pku 3)lactose intolersnce
2)antiaging
Diet disease interaction ,advantages of nutrigenomics ,disadvantages of nutrigenomics
why need of nutrigenomic,what are the uses of nutrigenomics,
Nutritional immunology is a fascinating but highly complex and conflicted subject area. With almost every nutrient we consume having the ability to affect our immune response in one way or another and the activation of the immune system dramatically increasing nutrient requirements, understanding the genetic, cellular and metabolic mechanisms that interact, control and conflict with the immune system and how to manipulate them to our advantage, is fundamental to optimal health.
We are thrilled to announce that we have linked up with Professor Phillip Calder, a world renowned and highly cited expert in nutritional immunology, with over 500 publications to his name. Professor Calder will be joining us as our guest speaker for our January Webinar to help us kick off what promises to be our most exciting year of clinical nutrition education yet.
In this detailed Q&A session Professor Calder will shed light on a whole host of fascinating topics from the latest research into nutrition immunology, his projects involving nutrigenomics, probiotics and omega-3s, the real science behind effective clinical omega-3 interventions, his thoughts on the best forms of lipid supplementation, and doing some serious nutrition science myth busting.
what is food toxicology? what will be the health hazards associated with food toxicology? Intensity, causes and symptoms of intrinsic and extrinsic chemicals.
Biotechnological applications in Food ProcessingAbdul Rehman
Deals with various applications of biotechnology in Food processing includes genetically modified food and the concept of metabolic engineering as a novel technique.
The Harmful Link Between the Food and Pharmaceutical Industry in Australia.pdfFeba Joseph
This presentation explores the intricate and often harmful relationship between the food and pharmaceutical industries in Australia and its impact on public health. It details the key players, market dynamics, and the influence of the food industry on consumer choices and health. and discusses how the practices of these industries contribute to chronic diseases and overall public health issues, focusing on diet-related illnesses and medication overreliance. It offers actionable steps for policy changes, community engagement, personal responsibility, and corporate accountability to address the issues. Additionally, Presents examples of successful public health initiatives, and corporate social responsibility programs.
Nutrigenomics is the science that examines the response of individuals to food compounds using post-genomic and related technologies (e.g. genomics, transcriptomics, proteomics, metabol/nomic etc.). The long-term aim of nutrigenomics is to understand how the whole body responds to real foods using an integrated approach termed 'systems biology'. The huge advantage in this approach is that the studies can examine people (i.e. populations, sub-populations - based on genes or disease - and individuals), food, life-stage and life-style without preconceived ideas.
What is nutrigenomics ,introduction to genomic,introduction to nutrigenomics, examples ,1)folate2) pku 3)lactose intolersnce
2)antiaging
Diet disease interaction ,advantages of nutrigenomics ,disadvantages of nutrigenomics
why need of nutrigenomic,what are the uses of nutrigenomics,
Nutritional immunology is a fascinating but highly complex and conflicted subject area. With almost every nutrient we consume having the ability to affect our immune response in one way or another and the activation of the immune system dramatically increasing nutrient requirements, understanding the genetic, cellular and metabolic mechanisms that interact, control and conflict with the immune system and how to manipulate them to our advantage, is fundamental to optimal health.
We are thrilled to announce that we have linked up with Professor Phillip Calder, a world renowned and highly cited expert in nutritional immunology, with over 500 publications to his name. Professor Calder will be joining us as our guest speaker for our January Webinar to help us kick off what promises to be our most exciting year of clinical nutrition education yet.
In this detailed Q&A session Professor Calder will shed light on a whole host of fascinating topics from the latest research into nutrition immunology, his projects involving nutrigenomics, probiotics and omega-3s, the real science behind effective clinical omega-3 interventions, his thoughts on the best forms of lipid supplementation, and doing some serious nutrition science myth busting.
what is food toxicology? what will be the health hazards associated with food toxicology? Intensity, causes and symptoms of intrinsic and extrinsic chemicals.
Biotechnological applications in Food ProcessingAbdul Rehman
Deals with various applications of biotechnology in Food processing includes genetically modified food and the concept of metabolic engineering as a novel technique.
The Harmful Link Between the Food and Pharmaceutical Industry in Australia.pdfFeba Joseph
This presentation explores the intricate and often harmful relationship between the food and pharmaceutical industries in Australia and its impact on public health. It details the key players, market dynamics, and the influence of the food industry on consumer choices and health. and discusses how the practices of these industries contribute to chronic diseases and overall public health issues, focusing on diet-related illnesses and medication overreliance. It offers actionable steps for policy changes, community engagement, personal responsibility, and corporate accountability to address the issues. Additionally, Presents examples of successful public health initiatives, and corporate social responsibility programs.
Obesity in America
Introduction
Definition of obesity
Causes of obesity
Statistics of Obesity in America.
Obesity is a condition where an individual have excess body fats leading to health problems. Obesity is an increasing problem in America with the rise in cases causing an alarm for the need to reduce the problem and promote healthy living. Statistics data released by health facilities and health institutions show an increasing trend of obesity in America. Obesity is caused by the uptake of high calorie food, genetic factors, lack of exercise and presence of underlying medical conditions.
2
Effects of Obesity
Low Quality Life
Increased medical expenses
Health problems
High Blood Pressure
Type ii Diabetes
Coronary heart Disease
Stroke
Hyperlidimia
Obesity has is associated with increased medical costs due to the health problems posed by the condition. Health problems associated with obesity are high blood pressure due to the high fat content deposited in the blood vessel lining. It also causes coronary heart disease, diabetes, stroke among many others. The condition also contributes to low quality life with high chances of causing death.
3
Inherency
Cause
Results from body storing excess energy in form of stored fats, thus by reducing intake can be a control measure.
Regulation of food intake as researched by professional cannot sustain control of increases in cases of obesity in society today. several factors interactions contribute to the situation. the causes have to first be understood. While most of the obesity cases are caused by excess consumption of food by an individual, it is also clear that some conditions are caused by more than excess consumption. This may include genetic, or other body disorders. The prevalence of the problem is increasing instead of reducing. Obesity rates have increased across all the population groups in the United States. It is therefore important to approach the problem from a different perspective.
Challenges being experienced can be grouped into the following major levels.
Intrapersonal Level
Interpersonal Level
Community/Institution Level
Macro/Public Policy Level
Medics and nutritionists have viewed the problem continuously as it could be solved through reducing the amount of food intake. However, body’s regulation of food consumption is not enough to deal with the epidemic. It is not a matter of the obese people decision to eat less food than they have been doing. It has been seen that obesity can be reduced through a different treatment of the problem. This may involve first deciding the root cause that triggers a person to eat so much food.
consumption is not enough to deal with the epidemic. It is not a matter of the obese people decision to eat less food than they have been doing. It has been seen that obesity can be reduced through a different treatment of the problem. This may involve first deciding the root cause that triggers a person to eat so much food. In.
Access to Healthy Food a Critical Strategy for Successful Population Health ...Innovations2Solutions
The diet of many Americans remains unhealthy, contributing to high rates of childhood and adult obesity that are associated with health outcomes such as heart disease and stroke. To promote wellness, the healthcare industry must go beyond treating individuals with chronic conditions to also address
the risks of different population segments before they reach advanced stages of illness.
Personalized nutrition from DNA - Use your diet to protect you from chronic d...Omar Fogliadini
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Service providers who receive high nutrition risk referrals, particularly Registered Dietitians, need to be knowledgeable about general and clinical pediatric nutrition as well as counselling skills for working with families and children.
This is the second of five self-directed training modules available in PowerPoint presentations that have been developed and evaluated to respond to this need
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
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New Drug Discovery and Development .....NEHA GUPTA
The "New Drug Discovery and Development" process involves the identification, design, testing, and manufacturing of novel pharmaceutical compounds with the aim of introducing new and improved treatments for various medical conditions. This comprehensive endeavor encompasses various stages, including target identification, preclinical studies, clinical trials, regulatory approval, and post-market surveillance. It involves multidisciplinary collaboration among scientists, researchers, clinicians, regulatory experts, and pharmaceutical companies to bring innovative therapies to market and address unmet medical needs.
NVBDCP.pptx Nation vector borne disease control programSapna Thakur
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Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
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2. Introduction
In personalized nutrition, Food plays a major
role in human health by preventing or
accelerate risk for diseases(CVD, Cancer or
allergy).
Diet should be choose on their genetic profile
which has an impact on diet induced diseases.
3. Personalize Nutrition focuses on individual
health rather than public health by choosing
food.
It prejudges an individualized policy and may
faced with many difficulties in research
outcomes.
Sometimes, it may raise many ethical issues.
4. Aspects Of Personalized Nutrition
Complex relationship between the genetic
makeup of individual and food intake.
Screening and testing of an individual to find
the development of risk.
Personalized advice from professional for
health lifestyle.
Innovative products (food or drugs) of
nutrigenomics research.
5. 3 Main Ethical Issues
Relationship
between food
and health
Relationship
between
personalized
and public
health
nutrition.
Personalized
nutrition for
consumer.
6. FOOD DRUGS
Everyone’s choice
Less side effects
Choices for multiple
reasons
Freely available
Tested for safety
Only for ill
Severe side effects
Chosen only for cure
Only by prescription
Tested for efficacy
and safety
1.Relationship b/w Food and Health(Drugs)
7. Factors Determine Food Preference
Genetic
factors
Social &
cultural
factors
Bodily history
Personal
historical
factors
Depends on
family and
organizational
values
Depends on sense
organs which are
part of food choices
Family history and
present condition of
meal, body , and
tasting.
Depends on genetic
makeup , diet
cannot changeable
E.g. Taste
development
8. 2. Relationship b/w personalized & public
food policy
Socio economic status and health expectancy
are strongly linked.
Rich always prefer to personalized nutrition
and have more opportunities to look after
their health.
For low income people, governmental policies
such as International Public Health(WHO)
aims to improve their health.
9. 3. Personalized Nutrition for consumers
The scientific peculiarities of PN and Nutrigenomics
has impact on genetic profiles, genome and
environments. E.g. Diet and lifestyle changes
Ethical issues on PN
1. Protection of privacy
2. Misuse of information
3. Regulation of health claims
4. Balance of personal and social responsibility.
10. Concept of Ethics
The aim is to encourage and invite customers
and patients to take part in consultation to
given the opportunity to tell their narratives,
interests, and anxieties.
Not to protect again professional powers.
Aims in protection of consumers from all
ethical issues.
11. FUTURE PERSPECTIVE
First issue to be settled for the future of
nutrigenomics is the relationship between
food and Health (drug).
Second for the relation of public health Vs.
personalized nutrition requires a balance
between solidarity and individual autonomy.
Governmental policies should allow research
agendas by both personalized nutrition and
common nutritional issues.