Functinal Foods: Benefits, Concerns and Challenges

Functinal Foods: Benefits, Concerns and Challenges

Medical & Life Science Event 2022
March 28, 2022 Webinar

Dr Rita Patil

Maniben Nanavati Womens College

Scientific Tracks Abstracts : Arch Gen Intern Med

Abstract:

The term functional foods was first introduced in Japan in the mid- 1980’s and referred to foods containing ingredients that aid specific bodily functions in addition to being nutritious. Among the early developed functional foods were those fortified with vitamins and/or minerals. Subsequently, foods were fortified with micronutrients such as omega-3, phytosterol and soluble fibre. Food companies developed food products with multiple health benefits in a single food. This research continues till date and is a market to seek. His presentation explains the different terms linked with functional foods. The different terms that will be discussed are bioactive compounds, dietary supplements, functional ingredients, medical foods, natural health products etc. Probiotics, Prebiotics, Synbiotics and Postbiotics will also be deliberated upon. Nutraceuticals (medical foods, designer foods, phytochemicals, functional foods and nutritional supplements) are explained for their role in health. These include a variety of foods such as “bio” yoghurts, fortified breakfast cereals, herbal remedies and supplements. Functional foods and their wide spectrum of benefits are presented here. Also, opportunities and challenges for the use of functional foods are enumerated. Recent Publications Patil R.S and Kaku, N. Food intake and eating patterns of underprivileged women in a metropolitan city. Int J Community Med Public Health. 2021 Nov; 8 (11) Mitravinda Aneesh and Rita S Patil. Diet diversity of urban households in India during the COVID-19 lockdown. https://doi. org/10.1177/02601060211019676 Nidhi Kaku & Rita Patil. Dual-Malnutrition Burden in Lower Socioeconomic Status Women in Mumbai. Ecology of Food and Nutrition. https://doi.org/10.1080/03670244.2020.1733995 Rita Patil, Hetvi Shah and Anuja Deshpande. Use of Smartphones and Snacking by Young Adults. Wesleyan Journal of Research, 2020. Vol 13 No 8, 96-104 Priyanka Prajapati and Rita Patil. Assessment of nutritional status of children with cerebral palsy. J Nut Res (2019) 7(1): 111-115

Biography:

Dr. Rita S. Patil is Associate Professor and Head, Dept of Food and Nutrition at Maniben Nanavati Womens College, Mumbai. She has a teaching experience of 33 years. She is a research guide for PhD and M.Sc. Currently she has three research projects on going. Dr Patil has papers presented at national and international conferences in India and abroad. She is a resource person at conferences. She has several publications which include book, chapters in book and edited book. Dr Rita has twelve research papers published in peer reviewed journals and has written five articles too. She is joint secretary of Indian Dietetic Association- Mumbai chapter and Treasurer IAPEN India -Mumbai chapter.

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