Actual challenges of nutritional science

A balanced, healthy diet can ensure a longer lifespan and a better quality of life, so the huge challenge facing humanity is to provide the world's growing population with healthy food from sustainable food systems, in sufficient quantity and quality. Malnutrition and the multiple burden of nutrition are also public health issues, as is the epidemic progression of obesity and its complications, and the increasing rates of food allergy or food intolerance to certain food substances. Our paper deals with different diets, the development of novel foods, the prospects for research on the microbiome and the nutritional aspects of healthy ageing. Sustainability and environmental aspects, animal welfare requirements, shorter food chains, reducing emissions from production and transport, controlling chemical residues of harmful substances, limiting advertising of unhealthy products, and socially responsible pricing are important. It is equally important to educate the public, develop and disseminate dietary and nutritional recommendations, develop and produce nutritious food items, and provide accurate, evidence-based consumer information. At the same time, there is a need to reduce food waste. Coordinated interventions are needed at all levels, with a strong governmental commitment. In addition to deeper study of the physiological aspects of nutrition, the main directions of research in nutrition science are the development of new technologies, new food ingredients, processing and preservation methods, and monitoring and possible optimization of the nutritional environment.