About Us
Prashanth Reddy Cheruku
Welcome!
I created this platform with a mission: to educate people worldwide about Food Science, Nutrition & Preventive Healthcare. Our ultimate goal is to enhance both lifespan and healthspan—not just for people, but for PETS too!
About Me
I am a qualified Food Engineer & Sports Nutritionist with over 13 years of research & content creation experience. My academic background includes:
🎓 Master of Technology in Food Process Engineering
📍 Indian Institute of Technology (IIT) Kharagpur
A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z
A
Anabolic Window
A short but critical period — approximately 30 to 60 minutes after intense exercise — during which muscles are primed to absorb nutrients and begin repair and growth most efficiently. Consuming a combination of fast-digesting protein (like whey) and carbohydrates during this window rapidly replenishes muscle glycogen and accelerates muscle protein synthesis.
Athletes and bodybuilders strategically time post-workout meals to maximize this biological opportunity. While recent research suggests the window may be broader than once believed, post-exercise nutrition timing continues to meaningfully influence recovery outcomes and muscle gains.
Arachidonic Acid
An omega-6 fatty acid that cats, unlike dogs and humans, cannot synthesize in sufficient amounts on their own, making it an essential dietary nutrient for felines. It must be supplied directly through animal-based foods such as chicken fat, fish, and organ meats.
Arachidonic acid is vital for healthy skin and coat condition, immune response, reproductive health, and blood clotting in cats. Commercial cat foods labeled “complete and balanced” must provide adequate arachidonic acid. Its deficiency can lead to reproductive failure, poor coat quality, and compromised immune function in cats.
B
Bioavailability
The degree to which a nutrient is absorbed from food and actually used by the body. Not all nutrients in food enter the bloodstream equally — iron from spinach is absorbed far less efficiently than iron from meat. Cooking methods, food combinations, and gut health all influence this process.
Vitamin C boosts iron absorption, while calcium can block it. Understanding bioavailability helps nutritionists and food scientists design diets and supplements that deliver real, measurable benefits inside the body.
Body Mass Index (BMI)
BMI is the ratio of the body weight of a person in kilograms to the square of height in meters. It is a numerical way to define whether a person falls under overweight or underweight category as per his/her height.
BMI = (weight in kilograms/square of height in meters)
BMI is generally measured in kg/m2. General BMI values and the associated level of health risk is mentioned in the table below.
<18.5 Underweight Increased risk
18.5-24.9 Least risk
25-29.9 overweight Increased risk
30-34.99 Obese 1 high risk
35-39.9 Obese 2 very high risk
>=40 Obese 3 extremely high risk
C
Citric Acid
Citric acid is commonly found in the citrus fruits such as limes, lemons, and oranges. It is a natural preservative and is used in packaged foods and beverages as an acidity regulator, antioxidant, flavouring agent and sequestrant.
Citric acid is a permitted food additive with an INS number of 330 and mentioned as E330 in European Union. It is commercially produced by the fermentation of sugars using Aspergillus niger.
It is used in jams, jellies, soft drinks, powdered fruit beverages, soups, sauces, and also as a cleaning agent.
Clean Label Movement
A powerful consumer-driven demand for food products with short ingredient lists made up of simple, natural, and easily recognizable components — free from artificial preservatives, synthetic colors, flavor enhancers, and unfamiliar chemical additives.
Market research confirms that more than a quarter of all new global food product launches now carry a clean label claim. Food manufacturers are reformulating products by replacing synthetic ingredients with natural alternatives — using beet juice instead of artificial red coloring, for example. For food scientists, meeting clean label expectations while maintaining taste, safety, shelf life, and cost remains one of the greatest innovation challenges today.
Colostrum
The thick, yellowish fluid produced by a mother’s breast during the first few days after childbirth. Rightly called “liquid gold,” colostrum is dense with antibodies, white blood cells, growth factors, and proteins that shield the newborn from infections and jump-start healthy gut development.
It is low in fat but exceptionally rich in immunoglobulin A (IgA), which coats and protects the baby’s digestive lining. Even just a few feedings of colostrum provide the newborn with powerful, lifelong immune system benefits.
Creatine Supplementation
One of the most researched and evidence-backed ergogenic aids in sports nutrition, creatine is a naturally occurring compound stored in muscles as phosphocreatine and used to rapidly regenerate ATP — the body’s primary energy currency — during short bursts of intense exercise.
Supplementing with 3–5 grams of creatine monohydrate daily consistently improves performance in high-intensity activities like sprinting, weightlifting, and interval training. It also supports faster muscle recovery and lean mass gains. Its role in aerobic endurance and VO₂ max improvement remains an active and evolving area of sports science research.
D
Dietary Inflammatory Index (DII)
A science-based scoring tool that measures how inflammatory or anti-inflammatory a person’s overall diet is. Foods like refined sugar, trans fats, and processed meats push the score toward pro-inflammatory, while fruits, vegetables, dietary fiber, omega-3 fatty acids, and spices like turmeric and ginger lower it.
A consistently high DII score is strongly linked to chronic diseases including type 2 diabetes, cardiovascular disease, and certain cancers. Nutritionists and dietitians use this index to build personalized, anti-inflammatory eating plans for better long-term health.
Dysphagia Diet
A specially modified eating plan for individuals who struggle to swallow safely — a condition called dysphagia, frequently seen in elderly people following a stroke, Parkinson’s disease, or dementia. Food textures and liquid thickness are carefully adjusted to prevent choking and reduce the serious risk of aspiration pneumonia.
The International Dysphagia Diet Standardisation Initiative (IDDSI) provides a globally recognized framework with levels ranging from fully liquidized foods to soft, bite-sized options. Proper dysphagia nutrition management ensures adequate calorie and nutrient intake while keeping mealtimes safe and dignified.
E
Electrolyte Balance
The precise regulation of electrically charged minerals — including sodium, potassium, magnesium, and chloride — in the body’s fluids, critical for muscle contraction, nerve signaling, and proper hydration.
During intense exercise, especially in hot weather, electrolytes are rapidly lost through sweat. An imbalance can trigger muscle cramps, dizziness, fatigue, or even life-threatening hyponatremia — dangerously low sodium levels. Sports drinks, electrolyte tablets, and natural sources like bananas and coconut water help athletes restore this balance and sustain peak performance throughout training and competition.
Emulsification
The process of blending two liquids that normally refuse to mix — like oil and water — into a stable, uniform mixture. Emulsifiers such as lecithin, found naturally in egg yolks, reduce surface tension between fat and water molecules, allowing them to coexist smoothly.
This science is foundational in creating mayonnaise, salad dressings, ice cream, and margarine. In the human body, bile acids act as natural emulsifiers to break down dietary fats during digestion. Food technologists rely on emulsification to achieve consistent textures in processed food products.
Emulsifier
Emulsifier is a substance which is used to form a stable mixture of two liquids which generally do not mix or would separate quickly when mixed.
Emulsifiers can also stabilize the mixtures of gases in liquid and gasses in solid. Lecithin is one of the most widely used emulsifiers in the world. Lecithin is found in eggs, soybean, milk etc. Commercially lecithin is obtained from soybean.
Exclusive Breastfeeding
The practice of feeding an infant only breast milk — including expressed milk — for the first six months of life, with no additional water, juices, or solid foods. The World Health Organization and UNICEF strongly recommend exclusive breastfeeding as the single most effective nutritional intervention for infant health globally.
Breast milk provides a perfect balance of proteins, fats, carbohydrates, antibodies, hormones, and growth factors precisely tailored to the baby’s developing needs. It protects against diarrhea, respiratory infections, and allergies while reducing the mother’s risk of breast cancer, ovarian cancer, and postpartum depression significantly.
F
Fermentation
An ancient food preservation and transformation process where microorganisms — bacteria, yeast, or fungi — break down sugars and starches in food to produce acids, gases, and alcohol. This natural process creates foods like yogurt, cheese, kimchi, idli, sourdough bread, and kefir.
Beyond preservation, fermentation improves nutritional value by enhancing mineral absorption, reducing anti-nutrients like phytates, producing beneficial probiotics, and even lowering the glycemic index of foods. Food scientists today are harnessing fermentation technology to develop next-generation functional foods and sustainable protein sources at scale.
Food Fortification
The deliberate addition of one or more micronutrients to a food product during processing to prevent or correct a nutritional deficiency at the population level. Classic examples include iodine added to table salt (prevents goiter), folic acid added to wheat flour (prevents neural tube defects in newborns), and vitamin D added to milk (prevents rickets in children).
The World Health Organization endorses food fortification as one of the most cost-effective public health interventions globally. Large-scale national fortification programs have successfully reduced devastating deficiency diseases in both developing and developed nations over decades.
Functional Foods
Foods that deliver health benefits beyond basic nutrition, either naturally or through fortification and enrichment. Examples include probiotic yogurt (gut health), omega-3-enriched eggs (heart health), calcium-fortified orange juice (bone health), and beta-glucan-rich oats (cholesterol reduction).
The global functional food market is one of the fastest-growing sectors in the food industry, driven by consumer demand for disease prevention through diet. Food researchers continuously investigate bioactive compounds — from turmeric to fermented soybeans — to develop evidence-based functional food products targeting specific health outcomes for diverse consumer groups.
G
Gestational Diabetes
A form of elevated blood sugar that develops during pregnancy in women with no prior history of diabetes, caused by pregnancy hormones that interfere with the normal action of insulin. It affects approximately 10–15% of pregnancies globally. If poorly managed, it raises the risk of a large baby, preterm birth, caesarean delivery, and increases the mother’s future risk of developing type 2 diabetes.
Dietary management — limiting refined carbohydrates, increasing fiber intake, and balancing meal portions — combined with regular physical activity, forms the cornerstone of treatment and baby’s safety.
Glycaemic Indiex (GI)
The Glycaemic index is a rating system assigned to foods containing carbohydrates. It represents how slowly or quickly a particular food raises the blood glucose level after ingestion. (1)
It would be better for people with type 1 and type 2 diabetes to consume foods with low GI. High GI foods tend to spike the blood glucose level faster upon ingestion.
Some foods with high GI are
- Sugary soft drinks
- White wheat bread
- White rice
- Corn flakes (Click to read full post & watch video)
- Instant oat porridge
- Boiled potato
Some foods with low and medium GI are
- Walnuts
- Cashews
- Majority of pulses
- Majority of fresh fruits
- Sweet corn
Glycogen Loading
A pre-competition strategy where athletes consume high amounts of carbohydrates in the days before an endurance event to maximize glycogen — the body’s stored form of energy — in muscles and the liver. Used by marathon runners and cyclists, this technique delays fatigue and sustains peak performance.
A typical protocol involves reducing training intensity while raising carbohydrate intake to 8–12 g per kg of body weight daily, significantly improving stamina in events lasting longer than 90 continuous minutes.
L
Lactose
Lactose is a sugar present in the milk of most mammals. Human milk contains around 6.9% lactose whereas cow’s milk has around 4.6% of it.
Lactose serves as a major source of energy in infants. Lactase is an enzyme produced in humans which breaks Lactose into Glucose and Galactose.
As we age, the production of lactase in our body is reduced. This is the reason why it becomes more difficult to digest milk in a large number of people across the world as they get in to their adulthood. This inability to digest lactose is called Lactose intolerance. The simple solution to this problem is avoiding milk and its products.
M
Maillard Reaction
A chemical reaction between amino acids and reducing sugars triggered by heat, responsible for the golden-brown color, rich aroma, and complex flavor of bread crusts, roasted coffee, grilled meat, toasted nuts, and baked cookies. Named after French chemist Louis-Camille Maillard, the reaction generates hundreds of distinct flavor and aroma compounds.
Food scientists study and precisely control this reaction to enhance the sensory quality of processed and packaged foods. It also produces compounds like acrylamide at very high temperatures, which researchers continue to study for potential health effects.
Mini Nutritional Assessment (MNA)
A globally validated screening tool specifically designed to identify malnutrition or nutritional risk in adults aged 65 and above. It evaluates food intake, mobility, body mass index, cognitive status, and self-perceived health using a simple scored questionnaire.
Developed in the 1990s, the MNA is widely used in hospitals, nursing homes, and community care settings worldwide. Early detection allows healthcare teams to intervene with targeted nutritional support before physical decline becomes irreversible. It remains the gold standard nutritional screening instrument for geriatric populations globally.
N
Novel Proteins
A rapidly expanding category of alternative protein sources being developed to address the environmental and health challenges posed by conventional animal agriculture. Novel proteins include insect-based proteins (mealworms, crickets), single-cell proteins from algae and yeast, mycoprotein derived from fungi, cultured meat grown from animal cells in bioreactors, and next-generation plant proteins from fava beans, lentils, and duckweed.
They offer high nutritional value with a significantly lower carbon footprint, land use, and water consumption. Global food scientists and startups are racing to improve their taste, texture, and consumer acceptance to make them viable mainstream food ingredients.
Nutraceuticals
A blend of “nutrition” and “pharmaceutical,” nutraceuticals are food-derived products offering health benefits well beyond basic nourishment. Examples include omega-3 capsules, probiotic yogurt, plant sterol-enriched margarine, and fortified cereals. They occupy the space between food and medicine — not drugs, yet far more targeted than ordinary food.
Food scientists actively extract bioactive compounds from turmeric, green tea, berries, and fermented foods to build next-generation health products. As consumers worldwide shift toward preventive healthcare, nutraceuticals are one of the fastest-growing segments in the food industry.
O
Obesity Hypoventilation Syndrome (OHS)
A serious breathing disorder occurring predominantly in obese elderly individuals, where excess body fat — especially around the chest and abdomen — physically restricts the lungs from expanding fully, leading to chronically low oxygen and high carbon dioxide levels in the blood. Often called “Pickwickian Syndrome,” OHS causes daytime sleepiness, fatigue, breathlessness, and serious cardiovascular strain.
Targeted weight reduction through calorie-controlled, nutrient-dense diets is the primary long-term management strategy. Even a 5–10% reduction in body weight can dramatically improve breathing efficiency, sleep quality, and quality of life in affected older adults.
Omega-3 Fatty Acids for Pets
Essential polyunsaturated fats — primarily EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) — that dogs and cats cannot produce in sufficient amounts independently, making dietary sources critical. Found in fatty fish like salmon and sardines, as well as fish oil supplements, omega-3 fatty acids support a shiny, healthy coat, reduce skin inflammation and allergies, promote joint health in older pets, and support brain development in puppies and kittens.
Veterinary nutritionists increasingly recommend omega-3 supplementation for pets with arthritis, heart disease, kidney disease, and skin conditions, as clinical evidence supporting its benefits continues to grow.
P
Phytochemicals
Natural chemical compounds produced by plants that, while not classified as essential nutrients, offer remarkable health protection. Found in colorful fruits, vegetables, legumes, and whole grains, phytochemicals include flavonoids, carotenoids, and polyphenols. They work inside the body as antioxidants, anti-inflammatory agents, and even cancer-fighters.
A tomato’s red color comes from lycopene — a powerful phytochemical linked to reduced prostate cancer risk. Eating a “rainbow” diet ensures a broad spectrum of these protective compounds working together to support long-term health and disease prevention.
Polypharmacy & Nutrient Depletion
Polypharmacy — the simultaneous use of five or more medications, common among older adults — can silently rob the body of critical nutrients. Certain medications routinely deplete essential vitamins and minerals: metformin (for diabetes) lowers Vitamin B12, statins (for cholesterol) reduce Coenzyme Q10, and diuretics drain potassium and magnesium. These silent depletions can worsen fatigue, cognitive decline, and muscle weakness in elderly individuals.
Geriatric dietitians must routinely assess medication lists alongside dietary intake to identify and correct drug-induced nutritional deficiencies before they compound health problems.
Prebiotics
Non-digestible dietary fibers and compounds that serve as food for beneficial bacteria (probiotics) already living in the gut, selectively stimulating their growth and activity. Found naturally in garlic, onions, bananas, asparagus, whole wheat, and chicory root, prebiotics feed key strains like Lactobacillus and Bifidobacterium. Unlike probiotics (live bacteria), prebiotics are not alive — they are the nutrients that keep the good bacteria thriving.
A diet rich in diverse prebiotic fibers is strongly linked to a healthier gut microbiome, better immunity, reduced inflammation, and improved mental well-being through the gut-brain axis.
Prenatal Micronutrients
Essential vitamins and minerals required during pregnancy to support healthy fetal growth and protect the mother’s health. Key prenatal micronutrients include folic acid (prevents neural tube defects), iron (prevents anemia), calcium (builds the baby’s bones and teeth), iodine (critical for brain development), and vitamin D (supports immune function).
Deficiencies in any of these can lead to birth defects, low birth weight, or preterm delivery. Health guidelines globally recommend prenatal supplements alongside a balanced diet, ideally starting before conception and continuing through breastfeeding.
Protein Turnover
The continuous biological process by which the body breaks down old or damaged proteins and builds new ones — essential for maintaining muscle mass, repairing tissues, and supporting immune function.
As people age, protein turnover becomes less efficient, and muscle breakdown begins to outpace rebuilding — a process that accelerates significantly after age 60. This is why older adults require higher protein intake (approximately 1.0–1.2 g per kg of body weight daily) than younger adults, alongside adequate vitamin D and resistance exercise, to prevent frailty and muscle loss.
S
Sarcopenic Obesity
A condition where an older adult has both low muscle mass and excess body fat simultaneously — a dangerous combination often missed during routine check-ups. Despite appearing overweight, muscles are weak and thin, raising the risk of falls, fractures, and metabolic disease. Poor protein intake, sedentary lifestyle, and hormonal changes drive this condition.
Older adults need at least 1.2 g of protein per kg of body weight daily, combined with resistance exercise, to prevent this silent but serious health threat.
T
Taurine
An amino acid that cats cannot synthesize on their own, making it an absolutely essential nutrient in their diet. Taurine supports heart muscle function, sharp vision, healthy reproduction, and immune defense in cats. Dogs can produce some taurine internally, but certain large breeds on grain-free diets have shown deficiency linked to dilated cardiomyopathy (DCM).
Pet foods labeled “complete and balanced” must supply adequate taurine — especially for cats — as its absence can cause irreversible heart and eye damage over time.