wo disciplines: Nutrigenomics and Nutrigenetics.
Related Journals of Nutritional Genomics
Journal of Nutritional Disorders & Therapy, Journal of Nutrition & Food Sciences, Journal of Clinical Nutrition & Dietetics , British Journal of Nutrition, Journal of the Academy of Nutrition and Dietetics,
Nutritional supplement is to provide nutrients which are not consumed in sufficient quantities. Supplements include vitamins, minerals, fiber, fatty acids, or amino acids, among other substances. Nutritional supplements are added to the diet to boost overall health and energy, to provide immune system support and reduce the risks of illness and age-related conditions, to improve performance in athletic and mental activities, and to support the healing process during illness and disease. Nutrition Supplements are group of nutrients that are used as supplementary diet but they can’t be substitute for a healthy diet. These are coming in a variety of forms like liquids, pills, gel form, capsules, powders etc. Nutrition supplement conation one or more ingredient (vitamins, minerals, herbs etc.) There are different types of nutritional supplements. For example Vitamins and mineral supplements contain micronutrients that help to function healthy body smoothly. Herbal supplements are dietary supplements used in medicinal purpose. Herbal supplements are also known as botanicals.
Related Journals of Nutritional supplements
Nutrition and Dietary Supplements, Journal of Dietary Supplements, Journal of Nutraceuticals, Functional & Medical Foods, Clinical Nutrition Supplements
Perishable foods are those likely to spoil, decay or become unsafe to consume if not kept refrigerated at 40 F° (4.4 °C) or below or frozen at 0 F° (-17.8 °C) or below. Examples of foods that must be kept refrigerated for safety include meat, poultry, fish, dairy products, and all cooked leftovers. Refrigeration slows bacterial growth and freezing stops it. There are two completely different families of bacteria that can be on food: pathogenic bacteria, the kind that cause foodborne illness, and spoilage bacteria, the kind of bacteria that cause foods to deteriorate and develop unpleasant odors, tastes, and textures.
Population health has been defined as "the health outcomes of a group of individuals, including the distribution of such outcomes within the group". It is an approach to health that aims to improve the health of an entire human population. This concept does not refer to animal or plant populations. The Population Health concept represents a change in the focus from the individual-level, characteristic of most mainstream medicine. It also seeks to complement the classic efforts of public health agencies by addressing a broader range of factors shown to impact the health of different populations.
Related Journals of Population health
Journal of Public Health, The Journal of Public Health Research, Journal of Medical Screening, Journal of Health Economics, International Journal for Quality in Health Care, International Journal of Medical Science and Public Health
In epidemiology, a risk factor is a variable associated with an increased risk of disease or infection. Sometimes, determinant is also used, being a variable associated with either increased or decreased risk.
A stabiliser is an additive to food which helps to preserve its structure. Typical uses include preventing oil , water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yoghurt and jellys.
*2018 Journal Impact Factor was established by dividing the number of articles published in 2016 and 2017 with the number of times they are cited in 2018 based on Google Scholar Citation Index database. If 'X' is the total number of articles published in 2016 and 2017, and 'Y' is the number of times these articles were cited in indexed journals during 2018 then, impact factor = Y/X
Author(s): Megan Henning, Ruth Brock, Barb Struempler, Sondra Parmer, Katie Funderburk and