Dietary fiber or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. Dietary fibers are diverse in chemical composition and can be grouped generally by their solubility, viscosity and fermentability which affect how fibers are processed in the body. Dietary fiber has two main subtypes: soluble fiber and insoluble fiber which are components of plant-based foods such as legumes, whole grains, cereals, vegetables, fruits, and nuts or seeds. A diet high in regular fiber consumption is generally associated with supporting health and lowering the risk of several diseases. Dietary fiber consists of non-starch polysaccharides and other plant components such as cellulose, resistant starch, resistant dextrins, inulin, lignins, chitins, pectins, beta-glucans, and oligosaccharides.
A nutrient is a substance used by an organism to survive, grow and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi and protists. Nutrients can be incorporated into cells for metabolic purposes or excreted by cells to create non-cellular structures such as hair, scales, feathers, or exoskeletons. Some nutrients can be metabolically converted into smaller molecules in the process of releasing energy such as for carbohydrates, lipids, proteins and fermentation products leading to end-products of water and carbon dioxide. All organisms require water. Essential nutrients for animals are the energy sources, some of the amino acids that are combined to create proteins, a subset of fatty acids, vitamins and certain minerals. Plants require more diverse minerals absorbed through roots, plus carbon dioxide and oxygen absorbed through leaves. Fungi live on dead or living organic matter and meet nutrient needs from their host.
Food energy is chemical energy that animals derive from their food to sustain their metabolism, including their muscular activity.
David J. A. Jenkins is a British-born University Professor in the department of Nutritional Sciences at the University of Toronto, Canada. He is an advocate and researcher of plant-based nutrition.
Timothy David Noakes is a South African scientist, and an emeritus professor in the Division of Exercise Science and Sports Medicine at the University of Cape Town.
Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals. Resistant starch occurs naturally in foods, but it can also be added as part of dried raw foods, or used as an additive in manufactured foods.
A diabetic diet is a diet that is used by people with diabetes mellitus or high blood sugar to minimize symptoms and dangerous complications of long-term elevations in blood sugar.
George L. Blackburn was the S. Daniel Abraham Professor of Nutrition and associate director of the division of nutrition at Harvard Medical School. He was also director of the Center for the Study of Nutrition Medicine (CSNM) in the Roberta and Stephen R. Weiner Department of Surgery, and director of the new Feihe Nutrition Laboratory at Beth Israel Deaconess Medical Center (BIDMC), Boston, Massachusetts.
Animal nutrition focuses on the dietary nutrients needs of animals, primarily those in agriculture and food production, but also in zoos, aquariums, and wildlife management.
Pea protein is a food product and protein supplement derived and extracted from yellow and green split peas, Pisum sativum. It can be used as a dietary supplement to increase an individual's protein or other nutrient intake, or as a substitute for other food products. As a powder, it is used as an ingredient in food manufacturing, such as a thickener, foaming agent, or an emulsifier.
A bioactive compound is a compound that has an effect on a living organism, tissue or cell, usually demonstrated by basic research in vitro or in vivo in the laboratory. While dietary nutrients are essential to life, bioactive compounds have not been proved to be essential – as the body can function without them – or because their actions are obscured by nutrients fulfilling the function.
J. M. A. Hannan is the founder chairman and professor of the Department of Pharmaceutical Sciences, North South University, Dhaka, Bangladesh and the Department of Pharmacy, Independent University, Bangladesh. He is currently the dean of the School of Pharmacy and Public Health at Independent University Bangladesh. He has over 17 years of teaching and research experience. He has published a textbook on pharmaceutical statistics, the only of its kind published by a Bangladeshi author.
Extrusion in food processing consists of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder is typically a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die.
Taylor C. Wallace is an American food and nutrition scientist and media personality. Wallace is the principal consultant at the Think Healthy Group, an adjunct clinical associate professor in the School of Medicine and Health Sciences at George Washington University, and an adjunct associate professor in the Gerald J. And Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University. Wallace has previously served in senior staff positions at The National Osteoporosis Foundation, and Council for Responsible Nutrition. He serves as the Editor-in-chief of the Journal of Dietary Supplements and has authored over 100 research studies.
Francis Brian Shorland was a New Zealand organic chemist.
Vishweshwaraiah Prakash is an Indian structural biologist, food technologist and a former director-general designate of the Council of Scientific and Industrial Research (CSIR). He is a former director of the Central Food Technological Research Institute (CFTRI), Mysore and was involved with the International Union of Food Science and Technology as the chairman of its International Academy during 2008-10. He received the Shanti Swarup Bhatnagar Prize, the highest Indian award in the science and technology category in 1996. The Government of India awarded him the fourth highest civilian honour of the Padma Shri in 2004,
Anandharamakrishnan Chinnaswamy, commonly referred as Anandharamakrishnan is an Indian scientist and academician, having expertise in Chemical Engineering and Food processing. He is working as Director of National Institute of Interdisciplinary Science and Technology, (NIIST) Trivandrum. Earlier, he served as Director of National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T) (Formerly known as Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu during the period April 2022 – November 2022 and as chief scientist at the CSIR - Central Food Technological Research Institute, Mysuru.
Reema Fayez Tayyem is a Professor of Nutrition and Food Technology Department at the University of Jordan since 2016. Professor Tayyem earned a BSc in biochemistry and MSc and PhD in Human Nutrition. She was a professor of Nutrition and Food Production in the Department of Clinical Nutrition and Dietetics at Hashemite University’s Faculty of Applied Health Sciences since 2001. In 2021, she joined the Department of Human Nutrition at Qatar University. In 2005, Prof. Tayyem received the UNESCO-L'Oreal Fellowship for Young Women in Life Sciences and conducted postdoctoral research at UCSD Cancer Center at the University of California, San Diego, in the United States. Her research interests include determining the degree of malnutrition among end stage renal disease patients, developing dietary questionnaires and Nutrition and Cancer. She is also the Editor-in-Chief of the Pakistan Journal of Nutrition. She has presented at numerous international, regional, and national conferences and workshops and is a member of the WHO/NUGAG Subgroup on the Policy Actions Committee. Prof. Tayyem has served or is currently serving on the editorial boards of several journals and has authored over 200 papers in peer-reviewed journals. She played a significant role in establishing the Jordanian Dietary guidelines for healthy individuals and patients with chronic diseases related to diet. Additionally, she has received several awards and honors for her work.
The New Zealand Institute of Food Science and Technology (NZIFST) is a professional society for food scientists and technologists in industry and academia in New Zealand.
