Description
Nutrition science has evolved far beyond its traditional boundaries, increasingly intersecting with fields such as mental health, microbiome research, and food innovation. Contemporary nutritional research now recognizes diet not only as a determinant of physical health, but also as a potential therapeutic tool influencing psychological well-being, metabolic regulation, and disease prevention. Advances in Nutritional Science presents current scientific evidence and emerging perspectives on the role of nutrition as a therapeutic strategy in both health promotion and disease management.
This edited volume examines functional foods and dietary approaches aimed at modulating inflammation, as well as microbiota-based interventions, including fecal microbiota transplantation. Particular emphasis is placed on the relationship between nutrition and mental health, with focused discussions on psychiatric disorders and eating disorders—especially anorexia nervosa—highlighting the complex interplay between nutritional status, psychological factors, and clinical outcomes.
In addition to therapeutic and clinical dimensions, the book addresses the transformation of global food systems through the lens of food innovation. Chapters dedicated to artificial meat and alternative protein sources explore consumer behavior, perceptions, ethical considerations, and global market dynamics, offering insight into how evolving dietary patterns respond to environmental, economic, and health-related challenges.
Overall, this volume aims to provide an integrated and up-to-date perspective on contemporary nutritional science and therapeutic dietetics. It is intended for researchers, clinicians, and health professionals seeking a multidisciplinary understanding of nutrition’s expanding role in modern healthcare and food systems.
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