Mayuko Ichimura1, Maiko Hatanaka1, Koichi Tsuneyama2, Shigeko Kato1 and Katsuhisa Omagari1* 1Division of Nutritional Sciences, Graduate School of Human Health Science, University of Nagasaki, Nagasaki, Japan 2Department of Diagnostic Pathology, University of Toyama, Toyama, Japan *Corresponding author: Katsuhisa Omagari MD, Professor, Division of Nutritional Sciences, Graduate School of Human H...

OBJECTIVE To show that the practice of wholesome nutrition meets the demands of the concept of the new nutrition science, at present and in the future. METHOD To define 'wholesome nutrition', to describe its origin and to discuss its recommendations; and to cite practical examples showing that wholesome nutrition includes the dimensions and domains that are the basis of the concept of the new...

OBJECTIVE To emphasise the importance of defining a new nutrition science and food policy that includes social and environmental dimensions. DESIGN Nutrition science and food policy is put in the context of sustainable development. Examples are presented to show that a number of factors including exploitation of resources, disrespect for land and food insecurity contribute to the decline of a...

Extensive research on the nutritional and medical application of selenium nanoparticles (SeNPs) was performed in past decades. Besides nutritional values, new characteristics such as antibacterial and anticancer properties depict a bright future for high Selenium (Se) consumption in the coming years. Se is essential for the proper functioning of most of the m...

Each ITG reviewed the published literature to: define the state of the art with respect to specific body systems; assess critically methodologies to characterize and quantify specific related functions; identify and review nutritional options modulating these functions; evaluate potential safety implications related to these nutritional options; identify the role of food technology on nutrition...