**1. Introduction**

Food that is useful when taken as part of a diverse diet on a routine basis, whole foods, and fortified, enhanced, or improved foods can improve health, and they are an exciting contemporary development in the food and nutrition sector [1]. The significant research acceptance level of proof should be used to support health claims on food items, particularly functional foods. The fast-developing trend of functional foods raises a slew of new concerns and opportunities for public health, particularly in terms of giving truthful data [2]. Nutritional study advanced slowly until the 1940s when several deficiency disorders and the nutrients that may "treat" them became the focus. Top Scientists and others found nutrients that were important for many existing disease illnesses during this golden period of biochemistry [3].

Companies that make functional foods and dietary supplements began to clash with scientists who demanded scientific proof to increase their profitability. Organic food shops expanded in quantity and power to the point that they produced major chain stores that competed with regular supermarkets [4]. The National Center for Complementary and Alternative Medicine, which sponsored university-affiliated research institutions, was established inside the National Institutes of Health in 1998, further cementing government acknowledgment of the unconventional proactive health approach advocated by functional foods [5]. This time of life Hippocrates phrase, "Let food be thy medicine, and medicine be thy food," is the credo of today's modern health-conscious populace. Following that, Metchnikoff's "Law of Longevity" was linked to extended youth and healthful old age, as seen mostly in the Russian population. Commoners in the Balkans at the time consumed cultured kinds of milk [6].

Since that day, researchers have been working to better understand the impact of a variety of food components and nutrients in improving health and avoiding chronic illnesses. Functional foods are the product of this field's study, which has culminated in a slew of new brands for foods that have been linked to certain health advantages [7]. The notion of functional ingredients stresses that food is important not only for sustenance but also for preventing and reducing potential risks for a spectrum of ailments, as well as increasing some critical physiological activities. Functional foods also supply the body with essential nutrients, lipids, proteins, carbs, and other nutrients. Now we'll delve deeper into the topic of Functional Foods [8].

Registered dietitians obey Hippocrates' lead by advocating food as medical nutrition treatment to cure a variety of illnesses and/or to protect, recover, and enhance wellness and health. As a consequence, understanding and incorporating functional foods within their treatment is crucial. They serve as a link between scientific proof studies and overall wellness for consumers. The number of functional food items on the market will keep growing. RDs must know how these foods get to market and how they are marketed [9].
