8^th European Food Science Congress

Nutritional Science and Public Health

Nutritional Science and Public Health are deeply interconnected, focusing on how food impacts health and well-being at both individual and societal levels. Proper nutrition is the foundation of good health, as the nutrients in food—carbohydrates, proteins, fats, vitamins, and minerals—are essential for the body’s growth, energy, repair, and overall functioning. Consuming a balanced diet that includes whole foods like fruits, vegetables, whole grains, lean proteins, and healthy fats promotes physical and mental health while preventing chronic diseases. Nutrition plays a vital role in public health by addressing dietary patterns and their influence on population health outcomes. It helps combat malnutrition, obesity, diabetes, and heart disease while promoting immune health and cognitive function. Educational programs and public health policies encourage better food choices and equitable access to nutritious foods, fostering healthier communities. By understanding the relationship between food and health, nutritional science empowers individuals and societies to thrive, ensuring long-term well-being and productivity.