Making the World Healthier-Recent Advances in Nutritional Sciences Research

Abstract

Nutritional Sciences encompass the study of "nutrition processes as well as the components of food, their actions, interaction, and balance in relation to health and disease”. Over the years this emerging science has contributed to the wellbeing of the people adding new knowledge with innovative findings. The 20th century became the era of the Golden Age of Nutrition, when most discoveries were of the nutrients such as vitamin C, folic acid, and B,2 pertaining to deficiency diseases. During my talk, however, I would touch upon the unfolding discoveries particularly that address the issues related to non-communicable diseases (NCDs), as it is very timely and applicable to Sri Lanka. In Sri Lanka, while demographic and epidemiological transitions are underway, NCDs have already become the largest > contributor to disease burden, accounting for 85% of ill health, disability, and early death. The population is at risk for diabetes, cardiovascular diseases, high blood pressure and cancer due to poor dietary habits, lack of physical activity, smoking and alcoholism.