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Nutritional science (also nutrition science, sometimes short nutrition, dated trophology [1]) is the science that studies the physiological process of nutrition (primarily human nutrition), interpreting the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.
Human nutrition deals with the provision of essential nutrients in food that are necessary to support human life and good health. [1] Poor nutrition is a chronic problem often linked to poverty, food security, or a poor understanding of nutritional requirements. [2]
Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients , which can be metabolized to create energy and chemical structures.
Nutritional genomics, also known as nutrigenomics, is a science studying the relationship between human genome, human nutrition and health. People in the field work toward developing an understanding of how the whole body responds to a food via systems biology, as well as single gene/single food compound relationships.
Currently, nutrition labels include many of these same features, though serving size has been bolded, and there is now a separate line for added sugars, among other small changes.
By definition, phytochemicals include all nutritional and non-nutritional components of edible plants. [36] Included as nutritional constituents are provitamin A carotenoids , [ 37 ] whereas those without nutrient status are diverse polyphenols , flavonoids , resveratrol , and lignans that are present in numerous plant foods. [ 38 ]
Human biology is an interdisciplinary area of academic study that examines humans through the influences and interplay of many diverse fields such as genetics, evolution, physiology, anatomy, epidemiology, anthropology, ecology, nutrition, population genetics, and sociocultural influences.
In nutrition and food science, the term calorie and the symbol cal may refer to the large unit or to the small unit in different regions of the world. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake, [6] [7] metabolic rates, etc.