Nutrition is a science that examines the relationship between diet and health. Dietitians are health professionals who specialize in this area of study, and are trained to provide safe, evidence-based dietary advice and interventions.Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases such as cardiovascular disease, diabetes, scurvy, obesity or osteoporosis.Many common threats and their symptoms can often be prevented or alleviated with better nutrition. The science of nutrition attempts to understand how and why specific dietary aspects influence health.

Research published by three scientists at Southwestern University in Texas suggests that the price of rising carbon dioxide levels in the atmosphere is sharply falling nutritional value in staple crops upon which 40 per cent of the world's population relies for its dietary protein.

Scientists are pushing to increase whole grain foods in our diet because nutritional deficiencies causes over eating and we all know that over-eating causes obesity which lead to all kinds of health problems.So said researchers from the Harvard School of Public Health and the U.S. Department of Agriculture

In a finding that defies conventional culinary wisdom, researchers in Italy report that cooking vegetables can preserve or even boost their nutritional value in comparison to their raw counterparts, depending on the cooking method used. Their study is scheduled for the Dec. 26 issue of ACS Journal of Agricultural and Food Chemistry.

Looking to make healthier food choices? Your mission just got easier, with a new system to score the nutritional value of foods coming to grocery store shelves in the New Year. A team of researchers at the Yale Prevention Research Center have come up with the Overall Nutritional Quality Index (ONQI) to rank food products out of 100.

Wild Blueberries and other antioxidants-rich foods,if taken at every meal,help prevent ‘oxidative stresses.Oxidative stress has a direct linkage with the chronic diseases and aging.A recent study published in the latest issue of the ‘Journal of the American College of Nutrition’ established the research findings.